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Oat flour and Chinese yam crisp biscuit and preparation method thereof

A technology of crispy biscuits and yams, which is applied to the field of crispy biscuits with naked noodles and yams, and the field of making the crispy biscuits with naked noodles and yams. and other problems, to achieve the effect of easy operation, reducing taste and preventing constipation

Inactive Publication Date: 2016-06-08
郭艳峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste is sweet and greasy, which is not conducive to human health. This kind of crispy biscuit is increasingly unable to meet the current consumers' requirements for low-sugar, low-salt, and low-fat food. The consumer group is declining year by year. Therefore, the development of new low-sugar plastic biscuits has become a top priority.

Method used

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  • Oat flour and Chinese yam crisp biscuit and preparation method thereof
  • Oat flour and Chinese yam crisp biscuit and preparation method thereof
  • Oat flour and Chinese yam crisp biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh raw materials, 50g oat noodles, 20g yam powder, 30g flour, 30g xylitol, 10g honey, 40g edible oil, 3g soda, 3g yeast, and 25g water.

[0031] 1) Mix yam powder, xylitol, vegetable oil, and honey evenly for later use;

[0032] 2) Make a dough made from oat noodles, flour, soda, and yeast for 30 minutes;

[0033] 3) Knead step 1 and step 2 together, knead well and press into biscuit embryo;

[0034] 4) Put the molded cake embryo into the baking equipment, heat up at 70°C, lower heat at 80°C, and bake for about 10 minutes until the surface of the biscuit turns brown;

[0035] 5) After cooling, make oatmeal yam plastic biscuits.

Embodiment 2

[0037] Weigh raw materials, 50g oat noodles, 30g yam powder, 20g flour, 25g xylitol, 10g honey, 45g edible oil, 3g soda, 4g yeast, and 25g water.

[0038] 1) Mix yam powder, xylitol, vegetable oil, and honey evenly for later use;

[0039] 2) Make a dough made from oat noodles, flour, soda, and yeast for 30 minutes;

[0040] 3) Knead step 1 and step 2 together, knead well and press into biscuit embryo;

[0041] 4) Put the molded cake embryo into the baking equipment, set the heating temperature at 90°C, lower the heating temperature at 100°C, and bake for about 8 minutes until the surface of the biscuit turns brown;

[0042] 5) After cooling, make oatmeal yam plastic biscuits.

Embodiment 3

[0044] A crisp biscuit with oat noodles and yams of the present invention comprises the following components in parts by weight:

[0045]

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Abstract

The invention discloses an oat flour and Chinese yam crisp biscuit and a preparation method thereof. The oat flour and Chinese yam crisp biscuit comprises the following components: oat flour, Chinese yam flour, wheat flour, xylitol, honey, edible oil, soda, yeast and water. The invention aims to overcome the disadvantages in the prior art, and provides the crisp biscuit which is simple in components and reasonable in component proportion, takes the oat flour and the Chinese yam flour as raw materials, and takes the xylitol and vegetable oil as auxiliary materials. The crisp biscuit disclosed by the invention is rich in various mineral elements, vitamins and dietary fibres, meets the requirements on low sugar, low salt and low fat of food of current customers, and helps to the development of deep processing of the oat flour. The invention further aims to provide a method for preparing the crisp biscuit. The method provided by the invention has a simple process and convenience in preparation, and the produced crisp biscuit is crisp and soft, and is good in taste.

Description

technical field [0001] The invention relates to a crispy biscuit with naked noodles and yam, and also relates to a method for making the crispy biscuits with naked naked noodles and yam, which belongs to the field of food processing. Background technique [0002] Existing crispy biscuits are a class of biscuits with low-gluten wheat flour as the main raw material and a crisp mouthfeel made with more fat and granulated sugar. During the dough preparation process, this biscuit forms less gluten, the dough lacks extensibility and elasticity, and has good plasticity and stickiness. In order to maintain a certain taste, traditional crispy biscuits use more sugar and fat than tough biscuits. The taste is sweet and greasy, which is not conducive to human health. This kind of crispy biscuit is increasingly unable to meet the current consumers' requirements for low-sugar, low-salt, and low-fat food. The consumer group is declining year by year. Therefore, the development of new low-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 郭艳峰淮亚红刘妍张娜黄钰
Owner 郭艳峰