CN103300105A - Satiety biscuit containing pure oats - Google Patents
Satiety biscuit containing pure oats Download PDFInfo
- Publication number
- CN103300105A CN103300105A CN2013102404293A CN201310240429A CN103300105A CN 103300105 A CN103300105 A CN 103300105A CN 2013102404293 A CN2013102404293 A CN 2013102404293A CN 201310240429 A CN201310240429 A CN 201310240429A CN 103300105 A CN103300105 A CN 103300105A
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- CN
- China
- Prior art keywords
- biscuit
- satiety
- oats
- oat
- oatmeal
- 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.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a satiety biscuit containing pure oats. The biscuit comprises components as follows: 12 kg-14 kg of rolled oats, 5 kg-6 kg of oat powder, 10 kg-12 kg of oat hulls and 5 kg-6 kg of eggs. According to the satiety biscuit containing the pure oats, the oats are coarse food grains with enriched nutrition and contain high crude fiber content, and unprocessed rolled oat grains and oat hulls are added, so that the biscuit is chewier; after eaten, the biscuit has a strong water absorption and expanding function, the stomach is completely full, then obese people or dieters have satiety and have no desire to eat other food, and an assisting effect on weight loss is achieved.
Description
Technical field the present invention relates to the full stomach biscuit of a kind of pure oat.
Background technology is along with growth in the living standard, and obesity has become healthy killer, and the present invention utilizes pure oat to replace the food of the high sugar of high fat, specializes in the auxiliary canteen of overweight people or slimmer and uses.
Summary of the invention the object of the invention has provided the full stomach biscuit of a kind of pure oat.
Scheme is as follows: oatmeal 12-14kg, oatmeal 5-6kg, oat hull 10-12kg, egg 5-6kg.
The preparation method: with oat hull cure ripe after, be ground into powder, with oatmeal, egg with become face, enter biscuit manufacture with oatmeal, make the baking biscuit.
The specific embodiment
Embodiment 1:
Oatmeal 12-14kg, oatmeal 5-6kg, oat hull 10-12kg, egg 5-6kg.
Preparation method: together above
Embodiment 2:
Oatmeal 12kg, oatmeal 5kg, oat hull 10kg, egg 5kg.
Preparation method: together above.
Claims (2)
1. the full stomach biscuit of a pure oat is characterized in that comprising following component:
Oatmeal 12-14kg, oatmeal 5-6kg, oat hull 10-12kg, egg 5-6kg.
2. the full stomach biscuit of above-mentioned pure oat according to claim 1 is characterized in that comprising following component: oatmeal 12kg, oatmeal 5kg, oat hull 10kg, egg 5kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102404293A CN103300105A (en) | 2013-06-08 | 2013-06-08 | Satiety biscuit containing pure oats |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102404293A CN103300105A (en) | 2013-06-08 | 2013-06-08 | Satiety biscuit containing pure oats |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103300105A true CN103300105A (en) | 2013-09-18 |
Family
ID=49126172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102404293A Pending CN103300105A (en) | 2013-06-08 | 2013-06-08 | Satiety biscuit containing pure oats |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103300105A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598297A (en) * | 2013-10-22 | 2014-02-26 | 安徽工贸职业技术学院 | Dry-fruit oatmeal cookie |
| CN103598294A (en) * | 2013-10-22 | 2014-02-26 | 安徽工贸职业技术学院 | Preparation method of oat biscuit |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN115500373A (en) * | 2022-05-24 | 2022-12-23 | 成都大学 | Oat chickpea biscuit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259292A (en) * | 1999-06-09 | 2000-07-12 | 米毅 | Oat flour biscuit |
| CN101455221A (en) * | 2007-12-13 | 2009-06-17 | 江南大学 | Functionality oat leisure food and manufacture method thereof |
| CN102186353A (en) * | 2008-11-21 | 2011-09-14 | 桂格燕麦公司 | Whole oat microwavable baked items |
-
2013
- 2013-06-08 CN CN2013102404293A patent/CN103300105A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259292A (en) * | 1999-06-09 | 2000-07-12 | 米毅 | Oat flour biscuit |
| CN101455221A (en) * | 2007-12-13 | 2009-06-17 | 江南大学 | Functionality oat leisure food and manufacture method thereof |
| CN102186353A (en) * | 2008-11-21 | 2011-09-14 | 桂格燕麦公司 | Whole oat microwavable baked items |
Non-Patent Citations (1)
| Title |
|---|
| 何雅蔷等: "燕麦麸皮对面团流变特性及饼干品质的影响", 《河南工业大学学报（自然科学版）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598297A (en) * | 2013-10-22 | 2014-02-26 | 安徽工贸职业技术学院 | Dry-fruit oatmeal cookie |
| CN103598294A (en) * | 2013-10-22 | 2014-02-26 | 安徽工贸职业技术学院 | Preparation method of oat biscuit |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN115500373A (en) * | 2022-05-24 | 2022-12-23 | 成都大学 | Oat chickpea biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130918 |