CN103598294A - Preparation method of oat biscuit - Google Patents
Preparation method of oat biscuit Download PDFInfo
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- CN103598294A CN103598294A CN201310499463.2A CN201310499463A CN103598294A CN 103598294 A CN103598294 A CN 103598294A CN 201310499463 A CN201310499463 A CN 201310499463A CN 103598294 A CN103598294 A CN 103598294A
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Abstract
The invention relates to snack industrialized preparation methods, particularly to a preparation method of an oat biscuit. The method comprises (1) oat frying including washing oat and baking the oat at a temperatures of 50-120 DEG C for 80-25 minutes; (2) oat rolling, rolling the oat into rolled oat; (3) material preparation including weighing out, by weight, 100-150 parts of the rolled oat, 40-65 parts of salad oil, 12-25 parts of sugar, 30-50 parts of honey and 10-18 parts of water; (4) biscuit base making including, firstly, uniformly mixing the sugar and the water, then adding the salad oil and the honey and uniformly mixing the mixture again, secondly, adding and uniformly mixing the rolled oat into the mixture, and lastly, forming biscuit bases; (5) baking including baking the biscuit bases at a temperature of 70-120 DEG C for 50-30 minutes; (6) packaging including cooling finished biscuits to normal temperature and packaging the biscuits. The preparation method of the oat biscuit has the advantages that a crispy and sweet oat biscuit is added to oat food and can be designed to be provided with different tastes of different ingredients, which include light taste, strong taste and popular taste, according to the different taste demands of people.
Description
Technical field
The present invention relates to a kind of industrialized process for preparing of little snacks, relate in particular to a kind of preparation method of Oat Cracker.
Background technology
According to Chinese Academy of Medical Sciences's health research, comprehensively analyze, Chinese naked oats reaches 15.6% containing thick protein, and fat 8.5% also has the elements such as starch release heat and phosphorus, iron, calcium, compares with other 8 kinds of grains, all comes out at the top.In oat, water-soluble dietary fiber is respectively 4.7 times and 7.7 times of wheat and maize.B family vitamin in oat, niacin, folic acid, pantothenic acid are all abundanter, vitamin E particularly, in every 100 grams of oatmeals up to 15 milligrams.In addition in oatmeal, also contain the main component of the saponin-ginseng all lacking in cereal grain.The amino acid ratio of components of protein is more comprehensive, and all ranking first of 8 seed amino acid content of needed by human, especially contains lysine up to 0.68 gram.
Oat is rich in protein, fat, and the compositions such as several mineral materials of starch, sugar and vitamin B1, B2 and needed by human body are a kind of good dietary materials and keep fit invigorant; The children and adolescents that is very suitable for the growth stage is as nutritional supplementation food materials, adds that it digests and assimilates well, and the elderly also likes.
Before liberation, in very long, time soldier marches in way, all sends out a beanbag, is inside contained in and in iron pan, fries the so-called oat fried flour that grinds to form again fine powder with stone mill, while eating due to oat fried flour, only need water distribution very convenient, more because its nutritional labeling containing can keep soldier energetic.
Oat reduces blood pressure, reduces the curative effect of cholesterol, control colorectal cancer, control heart disease in addition.Tool authoritative institution data, day take 100 grams of naked oats sheets 3 months, can obviously reduce cholesterol, triglyceride, beta lipoprotein in cardiovascular and liver, and total effective rate reaches 87.2%, and its curative effect and coronary heart disease medicine be without significant difference, and have no side effect.For because of liver, nephropathy, diabetes, the Secondary Hyperlipidemia that fatty liver etc. cause also has same significantly curative effect.Long-term edible oatmeal, is conducive to the control of diabetes and obesity.
Modern life quality improves a lot, and oat is used as high quality food by people again and brings up to dining table, mostly with the form of oatmeal, enjoys, and conventionally adds water and is modulated into atherosclerotic, has people to drink porridge because not liking, and lose, enjoys chance; Also have to add water mixed culture fermentation with wheat flour and steam into steamed bun or steamed stuffed bun, still, edible need to be with doing with food, or after keeping in cold storage, steaming is edible again.
Online friend is open on the net: the preparation method of the Oat Cracker that 120 grams of oats, 55 grams of salad oils, 20 grams of sugar and honey are 40 grams, but it has crisp a kind of mouthfeel, also shows slightly too sweet greasy, and be only suitable for family's small lot and make.
Summary of the invention
For overcoming the single and steamed bun of above-mentioned oatmeal mouthfeel or steamed stuffed bun, can not take food at any time the shortcoming of inconvenient eating, the Oat Cracker method for making that applicant provides with reference to online friend, proposes the preparation method of the Oat Cracker of the crisp sweetless greasy and instant of a kind of mass industrialized production, mouthfeel.
The preparation method of manufacture Oat Cracker is as follows:
(1) frying oat: oat is cleaned, removed the impurity such as sand and dust, make it pure; With 50 ℃ of-120 ℃ of temperature, bake and bank up with earth oat 80min-25min again, to it, there is ripe wheat fragrance;
(2) roll oatmeal: above-mentioned oat is rolled into oatmeal;
(3) formula: take raw material by oatmeal 100-150, salad oil 40-65, sugared 12-25, honey 30-50 and water 10-18 weight portion;
(4) make biscuit: 1) salad oil, sugar, honey gram and water mix, and first sugar are mixed with water, then add salad oil and honey, again mix; 2) add oatmeal to mix; 3) biscuit moulding;
(5) baking: 70 ℃-120 ℃ baking 50min-30min;
(6) packing, packs after being cooled to normal temperature.
In the present invention, preferred (1) frying oat: bake and bank up with earth the 80min time with 50 ℃ of temperature; (3) formula: take raw material by oatmeal 100, salad oil 40, sugar 12, honey 30 and water 10 weight portions; (5) baking: 70 ℃ of baking 50min.
In the present invention, preferred (1) frying oat: bake and bank up with earth the oat 25min time with 120 ℃ of temperature; (3) formula: take raw material by oatmeal 150, salad oil 65, sugar 25, honey 50 and water 18 weight portions; (5) baking: 120 ℃ of baking 30min;
In the present invention, preferred (1) frying oat: bake and bank up with earth oat 65min with 80 ℃ of temperature; (3) formula: take raw material by oatmeal 120, salad oil 55, sugar 20 and honey 40 and water 14 weight portions; (5) baking: 65 ℃ of baking 45min.
In the present invention, from (1) frying oat to (4), make biscuit and be no more than 12 hours.Keep food materials natural flavor not scatter and disappear.
The invention has the beneficial effects as follows: for oat food has added a kind of Oat Cracker of crisp and happy mouthfeel, with people's mouthfeel require differently to design light taste, taste is strong and the mouthfeel of popular taste different formulations, due to food materials all take from natural, so health care safety.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.
Embodiment mono-
(1) frying oat: oat is cleaned, removed the impurity such as sand and dust, make it pure; With 50 ℃ of temperature, bake and bank up with earth oat 80min again, to it, there is ripe wheat fragrance.
(2) roll oatmeal: above-mentioned oat is rolled into oatmeal;
(3) formula: take raw material by 1000 grams of oatmeals, 400 grams of salad oils, 120 grams of sugar, 300 grams of honey and water 100 gram weight parts;
(4) make biscuit: 1) salad oil, sugar, honey gram and water mix, and first sugar are mixed with water, then add salad oil and honey, again mix; 2) add oatmeal to mix; 3) biscuit moulding;
(5) baking: 70 ℃ of baking 50min;
(6) packing, packs after being cooled to normal temperature.
Like this, the Oat Cracker of making is crisper, the non-greasy because taste is more fresh and sweet firmly not, and the people who is suitable for light taste is edible.
Embodiment bis-
(1) frying oat: oat is cleaned, removed the impurity such as sand and dust, make it pure; With 120 ℃ of temperature, bake and bank up with earth oat 25min again, to it, there is ripe wheat fragrance.
(2) roll oatmeal: above-mentioned oat is rolled into oatmeal;
(3) formula: take raw material by 1500 grams of oatmeals, 650 grams of salad oils, 250 grams of sugar, 500 grams of honey and water 180 gram weight parts;
(4) make biscuit: 1) salad oil, sugar, honey gram and water mix, and first sugar are mixed with water, then add salad oil and honey, again mix; 2) add oatmeal to mix; 3) biscuit moulding;
(5) baking: 120 ℃ of baking 30min;
(6) packing, packs after being cooled to normal temperature.
Like this, the Oat Cracker of making not only shortcake is more crisp and slightly hard, is suitable for liking chewing the people that mouthfeel and taste are strong edible.
Embodiment tri-
(1) frying oat: oat is cleaned, removed the impurity such as sand and dust, make it pure; With 80 ℃ of temperature, bake and bank up with earth oat 65min again, to it, there is ripe wheat fragrance.
(2) roll oatmeal: above-mentioned oat is rolled into oatmeal;
(3) formula: take raw material by 1200 grams of oatmeals, 550 grams of salad oils, 200 grams of sugar and 400 grams of honey and water 140 gram weight parts;
(4) make biscuit: 1) salad oil, sugar, honey gram and water mix, and first sugar are mixed with water, then add salad oil and honey, again mix; 2) add oatmeal to mix; 3) biscuit moulding;
(5) baking: 65 ℃ of baking 45min;
(6) packing, packs after being cooled to normal temperature.
Like this, the Oat Cracker of making is crisp and crisp, and neither too hard, nor too soft taste is more sweetless oiliness, is suitable for popular taste people edible.
In above-mentioned three embodiment, preferably accomplish: from (1) frying oat to (4), make biscuit and be no more than 12 hours.Keep food materials natural flavor not scatter and disappear.Do not need to add essence, thus safer.
Claims (5)
1. the preparation method of an Oat Cracker:
(1) frying oat: oat is cleaned, removed the impurity such as sand and dust, make it pure; With 50 ℃ of-120 ℃ of temperature, bake and bank up with earth oat 80min-25min again, to it, there is ripe wheat fragrance;
(2) roll oatmeal: above-mentioned oat is rolled into oatmeal;
(3) formula: take raw material by oatmeal 100-150, salad oil 40-65, sugared 12-25, honey 30-50 and water 10-18 weight portion;
(4) make biscuit: 1) salad oil, sugar, honey gram and water mix, and first sugar are mixed with water, then add salad oil and honey, again mix; 2) add oatmeal to mix; 3) biscuit moulding;
(5) baking: 70 ℃-120 ℃ baking 50min-30min;
(6) packing, packs after being cooled to normal temperature.
2. the preparation method of Oat Cracker as claimed in claim 1, preferably (1) frying oat: with 50 ℃ of temperature, bake and bank up with earth the 80min time; (3) formula: take raw material by oatmeal 100, salad oil 40, sugar 12, honey 30 and water 10 gram weight parts; (5) baking: 70 ℃ of baking 50min.
3. the preparation method of Oat Cracker as claimed in claim 1, preferably (1) frying oat: with 120 ℃ of temperature, bake and bank up with earth the oat 25min time; (3) formula: take raw material by oatmeal 150, salad oil 65, sugar 25, honey 50 and water 18 weight portions; (5) baking: 120 ℃ of baking 30min.
4. the preparation method of Oat Cracker as claimed in claim 1, preferably (1) frying oat: with 80 ℃ of temperature, bake and bank up with earth oat 65min; (3) formula: take raw material by oatmeal 120, salad oil 55, sugar 20 and honey 40 and water 14 weight portions; (5) baking: 65 ℃ of baking 45min.
5. as the preparation method of claim 1 to 4 Oat Cracker as described in any one, it is characterized in that: from (1) frying oat to (4), make biscuit and be no more than 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310499463.2A CN103598294A (en) | 2013-10-22 | 2013-10-22 | Preparation method of oat biscuit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310499463.2A CN103598294A (en) | 2013-10-22 | 2013-10-22 | Preparation method of oat biscuit |
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| CN103598294A true CN103598294A (en) | 2014-02-26 |
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| CN201310499463.2A Pending CN103598294A (en) | 2013-10-22 | 2013-10-22 | Preparation method of oat biscuit |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542864A (en) * | 2015-02-05 | 2015-04-29 | 吉林大学 | Soybean peptide pancake and preparation method thereof |
| CN104770444A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | High dietary fiber oat crisp cake and preparation method thereof |
| CN105638829A (en) * | 2015-12-22 | 2016-06-08 | 裴悦谦 | Oat and sweet almond food and preparing method thereof |
| CN109527394A (en) * | 2018-12-14 | 2019-03-29 | 无锡赞匠生物科技有限公司 | A kind of oat product and preparation method thereof of low sugariness crispy texture |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775042A (en) * | 2004-11-15 | 2006-05-24 | 呼和浩特市科力乳制品研究所 | Oat cake and its production method |
| CN103300105A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Satiety biscuit containing pure oats |
-
2013
- 2013-10-22 CN CN201310499463.2A patent/CN103598294A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775042A (en) * | 2004-11-15 | 2006-05-24 | 呼和浩特市科力乳制品研究所 | Oat cake and its production method |
| CN103300105A (en) * | 2013-06-08 | 2013-09-18 | 丁素珍 | Satiety biscuit containing pure oats |
Non-Patent Citations (1)
| Title |
|---|
| 作者不详: "蜂蜜燕麦饼干", 《百度百科》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542864A (en) * | 2015-02-05 | 2015-04-29 | 吉林大学 | Soybean peptide pancake and preparation method thereof |
| CN104770444A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | High dietary fiber oat crisp cake and preparation method thereof |
| CN105638829A (en) * | 2015-12-22 | 2016-06-08 | 裴悦谦 | Oat and sweet almond food and preparing method thereof |
| WO2019148989A1 (en) * | 2018-01-30 | 2019-08-08 | 江南大学 | Whole grain coarse oat crisp biscuit and preparation method therefor |
| CN109527394A (en) * | 2018-12-14 | 2019-03-29 | 无锡赞匠生物科技有限公司 | A kind of oat product and preparation method thereof of low sugariness crispy texture |
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Application publication date: 20140226 |