CN101455221A - Functionality oat leisure food and manufacture method thereof - Google Patents
Functionality oat leisure food and manufacture method thereof Download PDFInfo
- Publication number
- CN101455221A CN101455221A CNA2007101915652A CN200710191565A CN101455221A CN 101455221 A CN101455221 A CN 101455221A CN A2007101915652 A CNA2007101915652 A CN A2007101915652A CN 200710191565 A CN200710191565 A CN 200710191565A CN 101455221 A CN101455221 A CN 101455221A
- Authority
- CN
- China
- Prior art keywords
- oat
- panada
- batter
- freezing
- speed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention belonging to the branch of technology of food processing relates to a functional oat freezing muffin panada and a method for producing the same.The termination products are manufactured by the steps of mainly using oat bran flour, oat flour, sucrose, honey, albumen, Defatted milk powder, baking powder, common salt, shortening, water and artemisia glue as raw materials, placing the raw materials into a mixer, forming panada through a high-speed, intermediate-speed and low-speed agitating combination mode to mix the materials uniform, putting the panada into a container special for a microwave oven, freezing the panada and preserving the panada in freezing, and baking the frozen panada before eating.Source of the raw materials of the invention can be obtained conveniently and producing technique is simple; the panada can be directly put into a microwave oven for baking before eating, which is very convenient; the muffin panada of the invention is nourishing and rich in dietary fiber, dose not contain gluten content protein and has a plurality of functional characters; the textural property and the taste are unique and appropriate; the appearance and color are beautiful.
Description
Technical field
The present invention relates to wonderful cottonrose hibiscus batter of the freezing leisure of a kind of functionality oat and production method thereof, belong to food processing technology field.
Background technology
The seitan allergy is that a kind of meeting causes small intestinal mucosa to destroy and nutrient malabsorption, thereby can influence the chronic disease of the whole metabolic system of human body.Its main feature is the strong immune response of some amino acid sequence generation to the prolamin in wheat, barley and the rye.Research early thinks that it is directly to be caused by prolamin, and the nearest glutenin of discovering also contains toxic amino acid sequence (promptly can cause the hypersensitive amino acid sequence of seitan).Wheat is owing to contain gluten protein (prolamin and glutenin), thereby the baked product of being made by wheat flour causes the seitan allergy easily.
Oat bran and oat flour do not contain prolamin and glutenin, contain abundant Herba bromi japonici dietary fiber.General oat bran total dietary fiber content is about 16%, and wherein 1/3 is soluble dietary fiber.Studied beta glucan content in the oat bran generally 5%～10%.Herba bromi japonici dietary fiber has high-hydroscopicity and retentiveness, can promote defecation, absorption cholesterol, enterotoxin, and prevention of obesity is improved functional characteristics such as enteric microorganism flora and prevention colon cancer.On the market, oat is mainly made oatmeal and eats the intake that improves dietary fiber as a kind of breakfast cereal for people.
Wonderful cottonrose hibiscus is a kind of flavor taste uniqueness, but the bakery of complex manufacturing technology needs through the supplementary material weighing, the multistep operation such as stirs and cure, thereby makes wonderful cottonrose hibiscus by oneself to family and bring a lot of inconvenience.
Technology contents
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of manufacture craft simple, be applicable to family manufacture, be rich in and only need directly put into wonderful cottonrose hibiscus batter of the freezing leisure of functionality oat and the production method thereof that micro-wave oven cures when high dietary-fiber, gluten-free type protein, edible.
Main solution of the present invention is achieved in that
Its composition proportioning (percentage by weight) of the wonderful cottonrose hibiscus batter of the freezing leisure of functionality oat of the present invention is:
A, oat bran powder 2%-5%
B, oat flour 18%-23%
C, sucrose 9%-12%
D, honey 4%-6%
E, egg white 13%-15%
F, skimmed milk power 2%-4%
G, baking powder 0.5%-0.7%
H, salt 0.05%-0.15%
I, shortening 14%-15.5%
J, Artemisia Glue 0.05%-0.15%
K, water 25%-30%
The present invention adopts above-mentioned prescription to make wonderful cottonrose hibiscus batter through whipping, then batter is placed in the micro-wave oven special container through freezing and keep in cold storage, cures through micro-wave oven before edible to be finished product again.
Production technology of the present invention is as follows: (pressing proportion speed weighing each component)
1, earlier Artemisia Glue is dissolved in clear water;
2, sucrose, honey and shortening are placed in the agitator stir evenly at a slow speed, again through beating at a high speed, till dismissing;
3, egg white is added, low speed stirs evenly, and beats to foaming is arranged slightly through middling speed again;
4, the 50% Artemisia Glue aqueous solution is added, low speed is beaten evenly;
5, agitator speed is adjusted to low speed, add oat bran powder, oat flour, salt, skimmed milk power, above-mentioned substance all adds back low speed and beats to mixing;
6, will remain the 50% Artemisia Glue aqueous solution and add, low speed is beaten to mixing and is made batter;
7, the batter that modulates is put into the micro-wave oven special container, put into refrigerator and cooled again and freeze and keep in cold storage, from refrigerator, take out before edible, put into micro-wave oven and cure and be finished product.
Compared with the prior art the present invention has the following advantages:
The present invention need not add any material before edible, can directly put into micro-wave oven and cure; Instant edible; Nutritious, be rich in dietary fiber, do not contain gluten protein, have multiple functional character; Matter structure and mouthfeel are unique suitable; Profile and color are attractive in appearance.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described: it forms proportioning (percentage calculating by weight)
The mixability of wonderful cottonrose hibiscus batter will suit among the present invention, is placed on usually in the single variform micro-wave oven special container to cure, and can be made into cylindrical, circular, square, rectangle and triangle etc.Use other raw material to be on the market among the present invention and purchase, process equipment is a conventional equipment, and the agitator speed of use is divided into high speed, middling speed and three gears of low speed usually.
Embodiment one:
Get Artemisia Glue in embodiments of the present invention earlier: 0.05 is dissolved in clear water: stand-by in 25.Get sucrose: 11, honey: 4 and shortening: 15.4, they are placed on first low speed mixing in the agitator together, beat at a high speed again, until dismissing till become white, this process approximately needs 20min; Get egg white then: 15 add in the agitator, stir evenly at a slow speed earlier, and middling speed is beaten to slightly bubbling again, and this process approximately needs 3min; Get the Artemisia Glue aqueous solution then: 12.525 add mixing in the agitator, and low speed stirs evenly, and the time that stirs evenly approximately needs 2min; Slowly add oat flour then: 23 and oat bran powder 2.0 and baking powder: 0.5, salt: 0.05, skimmed milk power: 4, continue to beat at a slow speed until mixing, add the remaining Artemisia Glue aqueous solution then: 12.525, continue to beat at a slow speed till mixing, mixing approximately needs about 1min when stirring evenly, and the making of so far wonderful cottonrose hibiscus batter is all finished; The wonderful cottonrose hibiscus batter that modulates is put into microwave oven container, and be placed on weighing on the electronic balance, behind the title container put into refrigerator and cooled and freeze and keep in cold storage.Take out from refrigerator before edible, put into micro-wave oven and cure, the time of curing is depended on example weight, between 3-8min, is edible after the taking-up greatly.The prescription among employing the present invention and the wonderful cottonrose hibiscus products'texture of explained hereafter are evenly closely knit, and mouthfeel is unique suitable; Nutritious, be rich in dietary fiber, do not contain mucedin, have multiple functional characteristic; Profile is various, and color is attractive in appearance.
Embodiment two:
Get Artemisia Glue in embodiments of the present invention earlier: 0.1 is dissolved in clear water: stand-by in 26.Get sucrose: 10, honey: 6 and shortening: 15.3, they are placed in the mixer high-speed mixing together beat, until dismissing till become white, this process is mixed whipping time approximately needs 22min; Get egg white then: 15 add in the agitator, stir evenly at a slow speed earlier, and middling speed is beaten to slightly bubbling again, and this process approximately needs 4min; Get the Artemisia Glue aqueous solution then: 13.05 add mixing in the agitator, and low speed stirs evenly, and the time that stirs evenly approximately needs 1min; Slowly add oat flour: 18 and oat bran powder 5.0, baking powder: 0.5, salt: 0.1, skimmed milk power: 4, continue to beat at a slow speed to mixing, add the remaining Artemisia Glue aqueous solution then: 13.05, continue to beat at a slow speed till mixing, mixing approximately needs about 2min when stirring evenly, and the making of so far wonderful cottonrose hibiscus batter is all finished; The wonderful cottonrose hibiscus batter that modulates is put into microwave oven container, and be placed on weighing on the electronic balance, behind the title container put into refrigerator and cooled and freeze and keep in cold storage.Take out from refrigerator before edible, put into micro-wave oven and cure, the time of curing is depended on example weight, between 3-8min, is edible after the taking-up greatly.The prescription among employing the present invention and the wonderful cottonrose hibiscus products'texture of explained hereafter are evenly closely knit, and mouthfeel is unique suitable; Nutritious, be rich in dietary fiber, do not contain mucedin, have multiple functional characteristic; Profile is various, and color is attractive in appearance.
Embodiment three:
Get Artemisia Glue in embodiments of the present invention earlier: 0.15 is dissolved in clear water: stand-by in 27, get sucrose again: 10, honey: 5, shortening: 14, egg white: 13, baking powder: 0.7, oat flour powder: 22, oat bran powder: 5, salt: 0.15, skimmed milk power: 3.0 are placed in the agitator respectively, adopt manufacture craft and the technical parameter executed in one, two, it is evenly closely knit to can be made into the matter structure equally, mouthfeel is unique suitable, nutritious, be rich in dietary fiber, do not contain mucedin, has multiple functional characteristic, profile is various, the wonderful cottonrose hibiscus product that color is attractive in appearance.
Claims (4)
1, wonderful cottonrose hibiscus batter of the freezing leisure of a kind of functionality oat and production method thereof, it is characterized in that its form and proportioning by weight percentage be:
Get A, oat bran powder: 2%-5%; B, oat flour: 18%-23%; C, sucrose: 9%-12%; D, honey: 4%-6%; E, egg white: 13%-15%; F, skimmed milk power: 2%-4%; G, baking powder: 0.5%-0.7%; H, salt: 0.05%-0.15%; I, shortening: 14%-15.5%; J, Artemisia Glue: 0.05%-0.15%; K, water: 25%-30% adopts above-mentioned prescription through beating at a high speed, and low speed is beaten to be mixed and made batter, then batter is placed in the micro-wave oven special container through freezing and through keeping in cold storage, is finished product through curing again before edible.
2, the wonderful cottonrose hibiscus batter of the freezing leisure of oat according to claim 1 is characterized in that the wonderful cottonrose hibiscus instant edible of producing; Nutritious, be rich in dietary fiber, do not contain gluten protein, have multiple functional character; Matter structure and mouthfeel are unique suitable; Profile and color are attractive in appearance.
3, a kind of production method by the wonderful cottonrose hibiscus batter of the freezing leisure of the described oat of production claim 1 is characterized in that adopting following process conditions:
(1) earlier Artemisia Glue is dissolved in clear water;
(2) sucrose, honey and shortening are placed in the agitator in shelves at a slow speed and stir evenly, beat through top gear again, till dismissing;
(3) egg white is added, low or first gear stirs evenly, and beats to foaming is arranged slightly through mid ranger again;
(4) the 50% Artemisia Glue aqueous solution is added, low or first gear is beaten evenly;
(5) agitator speed is adjusted to low or first gear, add oat bran powder, oat flour, salt, skimmed milk power, above-mentioned substance all adds the back low or first gear and beats to mixing;
(6) will remain the 50% Artemisia Glue aqueous solution and add, low or first gear is beaten to mixing and is made batter;
(7) batter that modulates is put into the micro-wave oven special container, put into refrigerator and cooled again and freeze and keep in cold storage, from refrigerator, take out before edible, put into micro-wave oven and cure and be finished product.
4, a kind of production method by the wonderful cottonrose hibiscus batter of the freezing leisure of the described oat of claim 3, it is characterized in that mixing the high speed whipping time needs 20-25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101915652A CN101455221A (en) | 2007-12-13 | 2007-12-13 | Functionality oat leisure food and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101915652A CN101455221A (en) | 2007-12-13 | 2007-12-13 | Functionality oat leisure food and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101455221A true CN101455221A (en) | 2009-06-17 |
Family
ID=40766540
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101915652A Pending CN101455221A (en) | 2007-12-13 | 2007-12-13 | Functionality oat leisure food and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101455221A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642151B (en) * | 2009-06-18 | 2012-09-26 | 赵彩玲 | Crisp oatmeal series food |
| CN103300105A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Satiety biscuit containing pure oats |
| CN103369965A (en) * | 2011-02-24 | 2013-10-23 | 陶氏环球技术有限责任公司 | Composition comprising gluten-free cereal flour |
| CN104365732A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
| CN104365735A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof |
| CN104381849A (en) * | 2014-11-22 | 2015-03-04 | 黑龙江八一农垦大学 | Staple food Matuo made of coarse cereals as main materials and preparation method thereof |
| CN104430752A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Gluten-free cake made from sweet potato coarse dietary fibers and making method thereof |
| CN104431882A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof |
-
2007
- 2007-12-13 CN CNA2007101915652A patent/CN101455221A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642151B (en) * | 2009-06-18 | 2012-09-26 | 赵彩玲 | Crisp oatmeal series food |
| CN103369965A (en) * | 2011-02-24 | 2013-10-23 | 陶氏环球技术有限责任公司 | Composition comprising gluten-free cereal flour |
| CN103369965B (en) * | 2011-02-24 | 2015-08-05 | 陶氏环球技术有限责任公司 | Comprise not containing the composition of the cereal flour of seitan |
| CN103300105A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Satiety biscuit containing pure oats |
| CN104381849A (en) * | 2014-11-22 | 2015-03-04 | 黑龙江八一农垦大学 | Staple food Matuo made of coarse cereals as main materials and preparation method thereof |
| CN104381849B (en) * | 2014-11-22 | 2017-03-01 | 黑龙江八一农垦大学 | A kind of staple food fiber crops support being made for major ingredient with miscellaneous grain crops and preparation method thereof |
| CN104365732A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Bread rich in sweet potato dietary fiber and manufacturing method thereof |
| CN104365735A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | No-gluten fried bread stick made from sweet potato crude dietary fiber and preparation method thereof |
| CN104430752A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Gluten-free cake made from sweet potato coarse dietary fibers and making method thereof |
| CN104431882A (en) * | 2014-11-24 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Mucedin-free baked Nang prepared from sweet potato coarse dietary fibers and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101455221A (en) | Functionality oat leisure food and manufacture method thereof | |
| CN104137967A (en) | Oat premix powder | |
| CN102422855A (en) | Kelp paste cake | |
| CN110771659A (en) | Method for making coarse grain crisp toast | |
| CN106472636A (en) | A kind of Quinoa miscellaneous grain crops chiffon cake and preparation method thereof | |
| CN101185511A (en) | Method for making health care instant noodles food with enterogastric micro-ecological regulating action | |
| CN107637626A (en) | Coarse cereals cookies and preparation method thereof | |
| CN101642142A (en) | Diet biscuits | |
| CN106720116A (en) | A kind of protein-contg health-care nutritive cookies and preparation method thereof | |
| CN100500007C (en) | Premixed wheat flour for making steamed bread containing rich dietary fiber, and its production method | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN1582721A (en) | Crystal flour sheets and their making method | |
| CN109479978A (en) | One kind can dismiss Ka Shida sauce and preparation method thereof | |
| CN105707194A (en) | Crispy biscuits added with spices and preparation method of crispy biscuits | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN101558851B (en) | Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase | |
| CN101352184A (en) | Chinese sorghum saqima | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN1235487C (en) | Microwave freezing muffin dough and its producing method | |
| CN105341101A (en) | Brittle biscuits made by osmanthus and brown sugar and preparation method thereof | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| KR102075254B1 (en) | Sweet potato cake and its manufacturing method | |
| CN106234970A (en) | A kind of fructus zizaniae caduciflorae steamed bread premixed flour, fructus zizaniae caduciflorae steamed bread and preparation method thereof | |
| CN105724544A (en) | Coarse-grain health-maintaining cookie manufacturing method | |
| CN104304376A (en) | Method for manufacturing coarse grain bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090617 |