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Nut oat pastry and preparation method thereof

A technology of oats and buckwheat, which is applied in the direction of baking, dough processing, baked food, etc., can solve the problems of single types and cannot meet the food requirements of modern people, and achieve the effect of preventing and treating diabetes, enriching nutrition, and enriching nutrition

Inactive Publication Date: 2017-08-18
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the types of nut food currently on the market are relatively single, which cannot meet the requirements of modern people for food.

Method used

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  • Nut oat pastry and preparation method thereof
  • Nut oat pastry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A nut oatmeal crisp, comprising the following raw materials in parts by weight: 60 parts of high-gluten flour; 60 parts of low-gluten flour; 50 parts of whole wheat flour; 55 parts of oatmeal; 150 parts of butter; 120 parts of fine sugar; 15 parts of egg yolk; 45 parts; 2 parts salt; 4 parts baking soda. Its preparation method is as follows:

[0034] (1) Soften the butter, add granulated sugar and salt and beat until whitish;

[0035] (2) Add egg yolks in batches and continue to beat to make them fully fused;

[0036] (3) Add baking soda and stir evenly;

[0037] (4) Pass high-gluten flour, low-gluten flour and wheat flour through a 100-mesh sieve, add oatmeal and 80% nuts into step (3), and stir to form a dough;

[0038] (5) Refrigerate the dough at 4-10°C for 20 minutes, then divide it into small doughs of 20g each, place them on a baking tray and flatten them to a thickness of 0.8cm, sprinkle the remaining 20% ​​of the nuts evenly on top, and then brush with a la...

Embodiment 2

[0041] A nut oatmeal crisp, comprising the following raw materials in parts by weight: 50 parts of high-gluten flour; 50 parts of low-gluten flour; 35 parts of whole wheat flour; 45 parts of oatmeal; 150 parts of butter; 120 parts of fine sugar; 15 parts of egg yolk; 45 parts; 2 parts of salt; 4 parts of baking soda; 5 parts of traditional Chinese medicine powder; 5 parts of grain powder.

[0042] The traditional Chinese medicine powder includes the following raw materials in parts by weight: 10 parts of hawthorn; 15 parts of chrysanthemum; 15 parts of honeysuckle; 5 parts of salvia miltiorrhiza; 5 parts of Yuanhu;

[0043] The grain powder includes the following raw materials in parts by weight: 20 parts of coix seed; 10 parts of red bean; 20 parts of buckwheat; 5 parts of peanut; 10 parts of pea.

[0044] The preparation method of the traditional Chinese medicine powder is as follows: mix hawthorn, chrysanthemum, honeysuckle, salvia miltiorrhiza, root rhizome and malt, add 1...

Embodiment 3

[0055] A nut oatmeal crisp, comprising the following raw materials in parts by weight: 70 parts of high-gluten flour; 70 parts of low-gluten flour; 55 parts of whole wheat flour; 60 parts of oatmeal; 180 parts of butter; 170 parts of fine sugar; 65 parts; 3 parts of salt; 6 parts of baking soda; 10 parts of traditional Chinese medicine powder; 10 parts of grain powder.

[0056] The traditional Chinese medicine powder includes the following raw materials in parts by weight: 20 parts of hawthorn; 30 parts of chrysanthemum; 15 parts of honeysuckle; 15 parts of salvia miltiorrhiza; 15 parts of Yuanhu;

[0057] The grain flour includes the following raw materials in parts by weight: 20 parts of barley; 20 parts of red bean; 20 parts of buckwheat; 15 parts of peanut; 15 parts of pea.

[0058] The preparation method of described traditional Chinese medicine powder and cereal powder is the same as embodiment 2.

[0059] The preparation method of the above-mentioned nut oatmeal crisp ...

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Abstract

The invention provides a nut oat pastry and a preparation method thereof. The nut oat pastry comprises the following raw materials in parts by weight: 50-70 parts of high gluten flour, 50-70 parts of low gluten flour, 35-55 parts of whole wheat flour, 45-60 parts of oatmeal, 150-180 parts of butter, 120-170 parts of fine granulated sugar, 15-25 parts of egg yolks, 45-65 parts of broken nuts, 2-3 parts of salt, and 4-6 parts of baking soda; the nut oat pastry also comprises 5-10 parts of traditional Chinese medicine powder obtained through extraction on hawthorn, chrysanthemum, honeysuckle, radix salviae miltiorrhizae, rhizoma corydalis and malt, and 5-10 parts of coarse grain cereal powder obtained from coix seeds, semen phaseoli, buckwheat, peanuts and peas. In the formula of the product of the nut oat pastry obtained by the preparation method according to the present invention, the traditional Chinese medicine powder with health functions and the coarse grain cereal powder rich in dietary fiber are added, so that the product has not only rich nutrition, but also has certain effects of reducing blood lipid, blood glucose, and cholesterol and losing weight, and is crispy fragrant and sweet in taste; surface of the nut oat pastry is embedded with uneven broken nuts, and accompanied by irregular cracks, so as to greatly increase appetites when being seen; and the nut oat pastry is a good health-preserving snack product.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a nut oatmeal crisp and a preparation method thereof. Background technique [0002] Nuts are the essence of plants, rich in nutrients, rich in protein, oil, minerals, vitamins, and also contain mono- and polyunsaturated fatty acids, including linolenic acid, linoleic acid and other essential fatty acids for the human body. It has excellent effects on human growth and development, strengthening physical fitness and preventing diseases. The health effects of nuts are mainly reflected in: the ability to scavenge free radicals, nourish the brain and improve intelligence, reduce the incidence of sudden cardiac death and improve vision. [0003] Consuming nuts more than twice a week was associated with a lower risk of fatal heart disease, according to the American Physicians' Health Study, which surveyed 20,000 male physicians on the characteristics of nut consumption. Exper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/38
Inventor 魏本强周仪牛超峰章燎源
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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