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Whole-cereal coarse cereal oat crispy biscuit and preparation method thereof

A technology of crispy biscuits and whole grains, which is applied in the field of whole grain miscellaneous grain oatmeal crispy biscuits and its preparation, can solve the problems of limited oatmeal addition, rough biscuit taste, difficult for consumers, etc., achieve high sensory score and improve taste , drying evenly

Inactive Publication Date: 2018-05-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many types of multigrain biscuits on the market, most of which are added to biscuits in the form of oatmeal and oatmeal, and oatmeal is added to biscuits in the form of oatmeal. As the content increases, the taste of the biscuit becomes rougher and rougher. Although it is nutritious and healthy, it is often difficult to be accepted by consumers; adding it to the biscuit in the form of oatmeal improves the taste of the biscuit to a certain extent. However, oatmeal The amount of slices added is often limited, generally around 20% (calculated as a baking percentage)

Method used

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  • Whole-cereal coarse cereal oat crispy biscuit and preparation method thereof
  • Whole-cereal coarse cereal oat crispy biscuit and preparation method thereof
  • Whole-cereal coarse cereal oat crispy biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of multigrain (oatmeal) biscuit comprises the steps:

[0024] 1) Soak oats for two hours according to the mass ratio of oats: water = 1:2;

[0025] 2) After soaking, steam for 40 minutes, keep warm for 10 minutes, and disperse in cold water for 4 seconds;

[0026] 3) Put the cooled oats in a refrigerator at -20°C and freeze for 24 hours;

[0027] 4) Freeze drying until the moisture content is reduced to below 5%;

[0028] 5) Prepare biscuit raw materials: low-gluten flour, oil, eggs, white sugar powder, brown sugar, baking soda, baking powder, salt, freeze-dried oat granules, baking percentage: 100, 55-70, 20-30, 25-35, 10- 20, 0.6, 0.6, 0.4, 50-100;

[0029] 6) Oil, white sugar powder, brown sugar, baking soda, baking powder and salt are mixed and whipped;

[0030] 7) Add eggs and beat;

[0031] 8) Add low-gluten flour and oat granules and mix well;

[0032] 9) Mold forming;

[0033] 10) Bake at 180°C / 150°C for 6 minutes;

[0034] 1...

Embodiment 2

[0035] Example 2 Effects of Different Soaking Time on Granular Texture in Biscuits

[0036] 1) Soak oats for different times according to the mass ratio of oats: water = 1:2 (Table 1);

[0037] 2) After soaking, steam for 60 minutes, keep warm for 10 minutes, and disperse in cold water for 4 seconds;

[0038] 3) Put the cooled oats in a refrigerator at -20°C and freeze for 24 hours;

[0039] 4) Freeze-drying for 48 hours until the moisture content is reduced to below 5%;

[0040] 5) Prepare biscuit raw materials: low-gluten flour, oil, eggs, white sugar powder, brown sugar, baking soda, baking powder, salt, freeze-dried oat granules, baking percentage: 100, 55-70, 20-30, 25-35, 10- 20, 0.6, 0.6, 0.4, 50-100;

[0041] 6) Oil, white sugar powder, brown sugar, baking soda, baking powder and salt are mixed and whipped;

[0042] 7) Add eggs and beat;

[0043] 8) Add low-gluten flour and oat granules and mix well;

[0044] 9) Mold forming;

[0045] 10) Bake at 180°C / 150°C for...

Embodiment 3

[0050] Example 3 Effects of Different Rice-Water Ratio on Texture of Biscuit Granules

[0051] On the basis of Example 1, oats were soaked with different rice-water ratios, and the grain texture characteristics after roasting were measured. The results are shown in Table 2. With the increase of water addition, the hardness and brittleness of the grains also gradually decreased and reached Stablize.

[0052] Table 2

[0053]

[0054]

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Abstract

The invention discloses whole-cereal coarse cereal oat crispy biscuit and a preparation method thereof, and belongs to the technical field of food and a process thereof. The method comprises the following steps that (1) performing cleaning, soaking and steaming and boiling on a proper amount of oat; (2) performing freeze drying; (3) preparing biscuit raw materials of weak strength flour, oil, egg,sugar powder, brown sugar, baking soda, baking powder, salt and freeze-dried oat particles; (4) mixing and stirring the oil, sugar powder, brown sugar, baking soda, baking powder and salt; (5) addingegg; performing stirring; (6) adding weak strength flour and oat particles; performing uniform mixing; (7) performing shaping by a mold; (8) performing baking; (9) performing cooling and packaging. The freeze drying mode is used for treating the steamed and boiled oat particles; the oat particles are directly added into biscuit to be made into coarse cereal biscuit with the visible particles on the surface; the color, fragrance and shape of the oat can be maintained.

Description

technical field [0001] The invention relates to a whole grain miscellaneous grain oat crisp biscuit and a preparation method thereof, belonging to the technical field of food and its technology. Background technique [0002] Oatmeal has a variety of physiological functions, such as regulating blood sugar and blood lipids, losing weight, delaying aging, and changing gastrointestinal functions. Phenolic antioxidant substances, etc., these substances make oatmeal have physiological functions such as lowering blood sugar, blood lipids, cholesterol, reducing cardiovascular diseases, preventing diabetes, improving immunity, maintaining lipid oxidation, and delaying aging. my country is the birthplace of naked oats, and naked oats are one of the best complete nutritional foods among grains. Its protein and fat content are among the best in food crops, and its essential amino acid content is basically the same as the daily intake standard. The protein in oatmeal is the grain with th...

Claims

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Application Information

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IPC IPC(8): A21D13/047
CPCA21D13/047A21D13/40
Inventor 钱海峰宋蕾王立张晖李言齐希光
Owner JIANGNAN UNIV
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