Taro oat biscuit

An oatmeal biscuit and taro technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems such as the inability to exert the taste and taste of taro meat, and achieve the effects of reducing calories, preventing constipation and facilitating digestion.

Inactive Publication Date: 2016-01-27
JIANGMEN MEIHE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, when taro is used to prepare biscuits and other foods, it is usually

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The taro oatmeal biscuit of this embodiment is made of the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of taro meat, 20 parts of oatmeal, 0.5 parts of baking soda, 30 parts of sucrose, 50 parts of butter, and 50 parts of water.

[0027] The preparation method of the taro oatmeal biscuits of the present embodiment is as follows:

[0028] (1) Taro pretreatment: process the taro into filamentous or granular with a particle size of 3-8 mm, wash and dry until the water content is lower than 40%.

[0029] (2) Prepare the dough: take each raw material according to the formula, mix the sweetener, fat, leavening agent and water into the blender and mix well, then add the taro meat, oatmeal and flour to the blender after preliminary mixing, and continue Stir until fully mixed, set aside;

[0030] (3) Roll forming: making biscuit green bodies of various shapes through a forming machine;

[0031] (4) Baking: Send the biscuits into the baking mach...

Embodiment 2

[0035] The taro oatmeal biscuit of this embodiment is made of the following raw materials by weight: 80 wheat flour, 50 Lipu taro meat, 20 oatmeal, 3 baking powder, 15 sucrose, 50 palm oil, and 20 water.

[0036] The production method of the taro oatmeal biscuits in this embodiment is substantially the same as that in Example 1, the difference is that, due to the higher usage of taro, it needs to be processed into granules for uniform mixing.

[0037] In addition, since the proportion of taro meat used in this embodiment is relatively high, it requires relatively less sugar and water to be added, and its calories are lower.

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Abstract

The invention relates to the food field and particularly relates to a taro oat biscuit. The taro oat biscuit is prepared from the following raw materials by weight, flour 80, taro meat 20-50, oat 20, raising agent 0.5-3, sweetener 15-30, grease 20-50 and water 20-50. The taro oat biscuit is advantaged in that, the taro meat is utilized to make the biscuit, sweet and luscious taste of the taro and biscuit crispness are integrated, the sweeter in the biscuit is further reduced, and heat is reduced. Through adding the taro meat, the biscuit has a lot of meal fiber which facilitates digestion and prevents constipation, so the taro oat biscuit is quite suitable for obesity people.

Description

technical field [0001] The invention relates to the field of food, and in particular discloses a taro oatmeal biscuit. Background technique [0002] Biscuits are convenience foods that people like to eat in daily life. Traditional biscuits are mostly made of flour and supplemented with white sugar and oil. With continuous improvement and strengthening of health awareness, functional biscuits will become the mainstream of the biscuit industry in the future. [0003] Oatmeal contains 8 kinds of amino acids and vitamin E needed by the human body, and its content is also higher than that of rice and white flour. Oats also contain vitamins B1, B2 and folic acid, as well as calcium, phosphorus, iron, zinc, manganese and other minerals and trace elements. Oatmeal is not only rich in nutrients, but also has high nutritional value, and has been listed as a health food. Oatmeal is sweet and warm in nature, can nourish deficiency and stop sweating. Linoleic acid contained in oatmea...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 徐显琦
Owner JIANGMEN MEIHE FOOD CO LTD
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