Avena baked cookie and processing method thereof

A processing method and a baking technology are applied in the field of baked oatmeal cookies and their processing, which can solve the problems of short stabilization time, high water absorption rate of naked oat flour, poor dough gluten strength and the like, and achieve the effects of improving roughness and rich taste.

Inactive Publication Date: 2019-11-22
QINGHAI ACAD OF ANIMAL SCI & VETERINARY MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the eating taste of naked oats is worse than that of skin oats, and naked oat flour has the properties of high water absorption, high viscosity, poor dough gluten, and short stability time. Therefore, the application in the food industry is limited.

Method used

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  • Avena baked cookie and processing method thereof
  • Avena baked cookie and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This example provides an oatmeal baking cookie, which is prepared by the following components in parts by weight: 24 parts of naked oat flour, 36 parts of low-gluten flour, 12 parts of eggs, 16 parts of sugar, 40 parts of water, and 8 parts of salad oil servings, 3 servings of soda.

Embodiment 2

[0038] This example provides an oatmeal baking cookie, which is prepared by the following components in parts by weight: 28 parts of naked oat flour, 42 parts of low-gluten flour, 15 parts of eggs, 10 parts of sugar, 50 parts of water, and 10 parts of salad oil servings, 5 servings of soda.

Embodiment 3

[0040] This example provides an oatmeal baking cookie, which is prepared by the following components in parts by weight: 20 parts of naked oat flour, 30 parts of low-gluten flour, 10 parts of eggs, 10 parts of granulated sugar, 45 parts of water, and 6 parts of salad oil 1 serving, 2 servings of soda.

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PUM

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Abstract

The invention relates to an avena baked cookie and a processing method thereof. The avena baked cookie is prepared from the following components in parts by weight: 16-28 parts of avena nuda flour, 24-42 parts of low-gluten flour, 5-20 parts of eggs, 0-20 parts of sugar, 20-50 parts of water, 5-15 pats of salad oil, and 1-5 parts of sodium carbonate. The avena baked cookie food provided by the invention has the advantages of a good taste, a good color, rich nutrients, convenient eating, long shelf life, and easy storage and transportation, can be produced on a large scale, and has considerablesocial and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an oatmeal baked cookie and a processing method thereof. Background technique [0002] Oat (Avena L.), an annual herb belonging to the Poaceae Avena genus, is an important food, forage and fodder crop. Oats have strong adaptability, cold resistance, drought resistance, barren resistance and salt resistance, and low planting risk coefficient. [0003] Oats are mainly divided into skin oats, naked oats (naked oats) and wild oats. Among them, naked oats are rich in soluble dietary fiber, high-quality protein, vitamins, mineral elements, essential fatty acids and polyphenols and other bioactive ingredients, which have various physiological functions such as lowering blood sugar, lowering blood fat, improving intestinal tract, and scavenging free radicals; Oat β-glucan can prevent and treat cardiovascular and cerebrovascular diseases caused by hyperlipidemia, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/064A21D2/36
CPCA21D2/36A21D13/064
Inventor 贾志锋马祥梁国玲刘勇
Owner QINGHAI ACAD OF ANIMAL SCI & VETERINARY MEDICINE
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