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Chinese yam and oat biscuits

A technology of oatmeal biscuit and yam, which is applied in baking, dough processing, baked food and other directions, can solve the problem that the taste and taste of yam meat cannot be well exerted, and achieve the effects of reducing calories, preventing constipation and facilitating digestion.

Pending Publication Date: 2016-02-24
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 using yam to prepare food such as biscuits, it is usually processed into powder, which cannot give full play to the mouthfeel and taste of yam meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The yam and oatmeal biscuit of this embodiment is made of the following raw materials in parts by weight: 100 parts by weight of wheat flour, 20-50 parts of yam meat, 20 parts of oatmeal, 0.5 parts of baking soda, 30 parts of sucrose, 50 parts of butter, and 50 parts of water.

[0026] The preparation method of the yam oatmeal biscuit of the present embodiment is as follows:

[0027] (1) Yam pretreatment: the yam is processed into rice grains with a particle size of 3-8 mm, washed, and dried until its water content is lower than 40%.

[0028] (2) Prepare the dough: weigh each raw material according to the formula, mix the sweetener, fat, leavening agent and water into the mixer and mix well, then add the yam meat, oatmeal and flour to the mixer after preliminary mixing, and continue Stir until fully mixed, set aside;

[0029] (3) Roll forming: making biscuit green bodies of various shapes through a forming machine;

[0030] (4) Baking: Send the biscuits into the bakin...

Embodiment 2

[0034] The yam and oatmeal biscuit of this embodiment is made of the following raw materials in parts by weight: wheat flour 100, yam meat 50, baking powder 3, sucrose 15, palm oil 50, and water 20.

[0035] The preparation method of the yam and oatmeal biscuits in this embodiment is basically the same as that in Embodiment 1, the difference is that, due to the high amount of yam used, it needs to be processed into granules for uniform mixing.

[0036] In addition, since the proportion of yam 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 field of foods, and particularly discloses Chinese yam and oat biscuits. The biscuits are prepared from the following raw materials in parts by weight: 80 parts of flour, 20-50 parts of Chinese yam flesh, 20 parts of oatmeal, 0.5-3 parts of a leavening agent, 15-30 parts of sweetening agent, 20-50 parts of fat and 20-50 parts of water. The Chinese yam and oat biscuits disclosed by the invention have the beneficial effects that the Chinese yam flesh is used for making the biscuits, so that the fragrant and sweet mouth feel of the Chinese yam and the crispness of the biscuits are combined; besides, sugar is not added in the biscuits, so that the quantity of heat is reduced. The Chinese yam flesh is added, so that the biscuits disclosed by the invention contain a great quantity of dietary fibers, are favorable for digestion and preventing and treating constipation, and are very suitable for obesity crowds to eat.

Description

technical field [0001] The invention relates to the field of food, and specifically discloses a yam 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 oatmeal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 徐显琦
Owner JIANGMEN MEIHE FOOD CO LTD
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