5 results about "Oat Biscuit" patented technology

The utility model discloses low-GI oatmeal biscuit production equipment, which belongs to the technical field of food production, and adopts the technical scheme that the low-GI oatmeal biscuit production equipment comprises a working table, a shaping mechanism and a fixed rotating mechanism, a connecting plate is welded at the top of the working table, and the shaping mechanism is bolted at the bottom of the connecting plate; the fixing and rotating mechanism is in bolted connection with the top of the rear side of the workbench, the conveying belt is in bolted connection with the bottom of the shaping mechanism, the shaping mechanism is arranged, fixing columns can be matched with hydraulic rods, and when the hydraulic rods need to move, the fixing columns can drive the fixing hydraulic rods to stretch out and draw back through connection of the fixing columns; according to the device, the hydraulic rod can stretch downwards, the stability of the hydraulic rod during stretching is improved, then the hydraulic rod can be matched with the surface plate, when the surface plate needs to be extruded downwards, the hydraulic rod can drive the surface plate to be extruded downwards through connection of the hydraulic rod, and therefore the surface plate can be extruded downwards.

The utility model provides a kind of rolled oat pancake drying device, it is related to the technical field of rolled oat processing.The rolled oat pancake drying device includes drying cabinet, circulating hot air blower and support assembly;Drying cabinet includes box, door, air inlet and air outlet;Door is rotatably connected with box, air inlet is installed in the inner wall of box, air outlet is installed in the inner wall of box, and air outlet is located above air inlet;The output end of circulating hot air blower is connected with air inlet, and its input end is connected with air outlet;Support assembly includes support frame and several support discs;Support frame is installed in box, and support disc is slidably connected with support frame.The rolled oat pancake drying device solves the technical problem that the existing rolled oat pancake drying method is easily affected by weather and easily contaminated.

The application discloses a low-GI oat biscuit production device and method, and relates to the technical field of food production.The application comprises a dough mixing box, the upper surface of the dough mixing box is fixedly connected with a material receiving hopper, the inner surface of the dough mixing box is rotatably connected with a dough roller, the inner surface of the dough mixing box is rotatably connected with an extruding roller, the two sides of the dough mixing box are fixedly connected with a rack, the inner surface of the rack is rotatably connected with a stamping roller, and the inner side of the rack is rotatably provided with a reciprocating screw rod group.The stamping roller is rotated backward, and the dough is stamped into a biscuit blank by using a concave die, so that subsequent processing is facilitated.The reciprocating screw rod group drives the powder adding box to move leftward and rightward, and dry flour is uniformly sprayed on the stamping roller through a spraying nozzle, thus effectively solving the problem that oat biscuit raw materials are easy to stick to the die due to high viscosity, avoiding dough residue in the concave die, and guaranteeing the quality of continuously stamped biscuit blanks.

The invention provides a slowly-digestible hulless oat biscuit and a preparation method thereof, and relates to the technical field of food processing. Specifically, the slowly digestible hulless oat biscuits comprise the following materials in parts by weight: 30-50 parts of hulless oat flour, 15-25 parts of sweet potato powder, 10 parts of bran powder, 5-8 parts of oat flour, 9-12 parts of corn flour, 15-20 parts of fruit and vegetable juice, 10 parts of fiber powder, 0.3-0.6 part of flaxseed gum, 0.2 part of sodium bicarbonate and 0.1 part of beta-cyclodextrin. According to the slow digestion type hulless oat biscuit, the pineapple juice and the papaya juice are used for adjusting the taste and inhibiting the enzyme activity, the citric acid and the cress juice are used for adjusting the pH value, the Maillard reaction is inhibited, the generation of antioxidant components is promoted, minerals are chelated, and the absorption is improved; bagasse and the like are fermented to extract cellulose, digestion is delayed by virtue of a'wrapping effect 'and a water absorption characteristic of a film, and beta-glucan of hulless oat is combined to synergistically block enzyme activity, so that multi-vitamin health values of sugar control, oxidation resistance, iron supplement and taste improvement are realized.

The invention relates to the technical field of food processing, in particular to Chinese yam and oat biscuits and a preparation method thereof. The Chinese yam and oat biscuits comprise 73 parts of low-gluten flour, 27 parts of oat flour, 13.5-18 parts of Chinese yam homogenate, 30-40 parts of coconut oil, 40.9 parts of powdered sugar, 5 parts of whole milk powder, 10 parts of egg liquid and 3 parts of a compound leavening agent. The preparation method of the Chinese yam and oat biscuits comprises the following steps: pretreating raw materials; pre-mixing dry and wet materials; preparing dough; tabletting and forming; performing baking; cooling is performed; by adding a proper amount of oat powder, the crispness and flavor of the biscuit can be remarkably improved, and the sensory score is increased; the fresh Chinese yam is high in moisture, can provide moderate moisture for a dough system, and is beneficial to starch gelatinization and cross-linking among macromolecules during baking, so that the hardness and chewiness of the product are improved; the coconut oil and the mixed powder can form a uniform grease wrapping system, and finally a good crisp feeling is provided for the biscuit; the hydrolysis effect of digestive enzymes on starch can be partially inhibited after a proper amount of Chinese yam homogenate and oat are added.