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High dietary fiber oat crisp cake and preparation method thereof

A technology of high dietary fiber and oatmeal, applied in food preparation, baked food, food science and other directions, can solve the problem of low added value, and achieve the effect of remarkable gastrointestinal function, easy digestion and absorption, and delicate taste.

Inactive Publication Date: 2015-07-15
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of miscellaneous grains such as mung beans, soybeans and sweet potatoes, a large amount of skins will be produced. At present, the application of miscellaneous grain skins is mainly as feed, and the added value is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: The preparation method of a kind of high dietary fiber oatmeal cake of the present invention is prepared according to the following steps:

[0024] 1) Superfine grinding

[0025] Pulverize the cleaned mung bean skins, soybean skins and sweet potato skins with an ultrafine pulverizer, collect the pulverized samples, and set aside;

[0026] 2) Ingredients

[0027] Mix 2g of cornstarch, 1g of mung bean skin powder, 1g of sweet potato skin powder and 1g of soybean skin powder to make compound powder and set aside;

[0028] 3) Pretreatment of excipients

[0029] Heat 8g of shortening in a water bath to melt, then add 12g of sugar powder, 0.5g of fructooligosaccharide, 4g of water and 4g of milk powder, stir well, cool to room temperature, add 4g of egg liquid, and keep stirring until well mixed;

[0030] 4) Dough preparation

[0031] Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

[0032] 5) Add oats

[0033] In ...

Embodiment 2

[0040] Embodiment 2: the preparation method of a kind of high dietary fiber oatmeal cake of the present invention, prepare according to the following steps:

[0041] 1) Superfine grinding

[0042] Pulverize the cleaned mung bean skins, soybean skins and sweet potato skins with an ultrafine pulverizer, collect the pulverized samples, and set aside;

[0043] 2) Ingredients

[0044] Mix 2.5g of cornstarch, 1.5g of mung bean skin powder, 1.5g of sweet potato skin powder and 1.5g of soybean skin powder to make compound powder and set aside;

[0045] 3) Pretreatment of excipients

[0046] Heat 10g of shortening in a water bath to melt, then add 15g of sugar powder, 0.8g of fructooligosaccharide, 5g of water and 6g of milk powder, stir well, cool to room temperature, add 5g of egg liquid, and keep stirring until well mixed;

[0047] 4) Dough preparation

[0048] Add the compound powder to the above sugar-oil-egg mixture, and mix well to form a dough;

[0049] 5) Add oats

[005...

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PUM

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Abstract

The present invention relates to a high dietary fiber oat crisp cake and a preparation method thereof. The recipe of the oat crisp cake consists of the following raw materials in parts by weight: 50-55 parts of oatmeal, 2-2.5 parts of corn starch, 1-2 parts of mung bean skin powder, 1-2 parts of sweet potato skin flour, 1-2 parts of soybean skin flour, 8-10 parts of shortening, 12-15 parts of powdered sugar, 0.2-0.5 parts of sodium hydrogen carbonate, 0.5-1 parts of fructo-oligosaccharide, 4-6 parts of eggs, 4-7 parts of milk powder, 4-6 parts of soybean oil, 0.4-0.6 parts of edible salt and 4-5 parts of water. The above raw materials are processed and prepared into a new oat crisp cake. The oat crisp cake is rich in dietary fiber, is crisp and delicious, has health-care function of improving human gastrointestinal tract, and increases the added values of agricultural and sideline products.

Description

technical field [0001] The invention relates to a high dietary fiber oatmeal crisp and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Oatmeal is a crop with dietary functions, rich in protein, fat, mineral elements and unsaturated fatty acids, especially the dietary fiber β-glucan content is the highest among all grains, and it is recognized as the main component of reducing blood fat. During the processing of miscellaneous grains such as mung beans, soybeans and sweet potatoes, a large amount of skins will be produced. At present, the application of miscellaneous grain skins is mainly as feed, and the added value is not high. The skin of miscellaneous grains is rich in dietary fiber, which has a good function of improving the human gastrointestinal tract. In this invention, mung bean skins, soybean skins and sweet potato skins are pulverized by an ultrafine pulverizer, functional fructooligosaccharides are added, and t...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
Inventor 孙军涛肖付刚张智超张永清李燕洒
Owner XUCHANG UNIV