CN103598298A - Oatmeal cookie with caramel taste - Google Patents
Oatmeal cookie with caramel taste Download PDFInfo
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- CN103598298A CN103598298A CN201310500537.XA CN201310500537A CN103598298A CN 103598298 A CN103598298 A CN 103598298A CN 201310500537 A CN201310500537 A CN 201310500537A CN 103598298 A CN103598298 A CN 103598298A
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Abstract
The invention relates to an industrial making method of snacks, in particular to an oatmeal cookie with caramel taste. The oatmeal cookie with the caramel taste contains the following components by weight: 110 parts of butter, 150 parts of low-gluten flour, 12 parts of maple sugar, 80 parts of brown sugar, 50 parts of oat powder and 0.3 part of vanillin. The oatmeal cookie is made through the following steps: 1) boiling the butter, the maple sugar and the brown sugar under the temperature of 160 DEG C till the butter is molten and a maker can smell sweet smell and continuing conducting boiling for 3min under the temperature of 130 DEG C till the mixture is slightly coked; 2) adding the screened low-gluten flour and conducting stirring; 3) adding the oat powder and the vanillin and evenly stirring the mixture; 4) making the mixture into a cookie blank 60mm in left-right diameter and 3mm in thickness; 5) conducting baking for 15min under the temperature of 180 DEG C. The oatmeal cookie has the advantage that a cookie with new taste is added into oatmeal food, is suitable for people liking the oatmeal taste and relying on oatmeal health, has the full caramel taste and is preferable snacks for the people crazy about the caramel taste.
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 Oat Cracker of caramel taste.
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.
Caramel taste has large numbers of beans vermicelli, how makes that Hainan coconut candy is popular not to wane, and is exactly so crowds that like caramel taste more.Commercially available barbecue syrup and maple sugar have light natural caramel taste, and maple sugar is the syrup of the refinement of Canadian maple, also has commercially available.
Summary of the invention
The shortcoming that can not take food at any time inconvenient eating for overcoming the single and steamed bun of above-mentioned oatmeal mouthfeel or steamed stuffed bun, applicant proposes a kind of Oat Cracker of caramel taste of mass industrialized production.
The present invention is by the following technical solutions:
The Oat Cracker of caramel taste, the composition that comprises following weight portion:
Butter 110,
Self-raising flour 150,
Maple sugar 12,
Brown sugar 80,
Oatmeal 50,
Vanillon 0.3;
By following steps, make:
1) 160 ℃, butter, maple sugar, brown sugar are boiled to butter and are melted, and smell fragrance, and 130 ℃ are boiled 3min again to coking slightly;
2) add the Self-raising flour sieving to stir;
3) add oatmeal and vanillon to mix thoroughly;
4) biscuit processed, makes the biscuit of 60mm left and right diameter 3mm thickness;
5) baking, 180 roasting 15 minutes of degree.
In the present invention, described maple sugar 12 weight portions such as can use to substitute at the commercially available barbecue syrup of weight.
In the present invention, described brown sugar 80 weight portions such as can use to substitute at the soft white sugar of weight.
In the present invention, described oatmeal is that ripe oatmeal pulverizing makes.
The invention has the beneficial effects as follows: for oat food has added a kind of biscuit of new mouthfeel, the crowd who is suitable for liking oat taste and relies on oat health care, has strong caramel taste, is the snacks of making earnest efforts caramel taste personage first-selection.
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-
Take:
Butter 110kg,
Self-raising flour 150kg,
Maple sugar 12kg,
Brown sugar 80kg,
Oatmeal 50kg,
Vanillon 0.3kg;
By following steps, make:
1) 160 ℃, butter, maple sugar, brown sugar are boiled to butter and are melted, and smell fragrance, and 130 ℃ are boiled 3min again to coking slightly;
2) add the Self-raising flour sieving to stir;
3) add oatmeal and vanillon to mix thoroughly;
4) biscuit processed, makes the biscuit of 60mm left and right diameter 3mm thickness;
5) 180 degree is roasting 15 minutes.Obtain the biscuit of 18000 left and right.
Described brown sugar 80 weight portions such as can use to substitute at the soft white sugar of weight.
4, the Oat Cracker of caramel taste as described in claim 1 or 2 or 3, is characterized in that, described oatmeal is that ripe oatmeal pulverizing makes.
Embodiment bis-
Similar to embodiment mono-, difference is that maple sugar the commercially available barbecue syrup of weight such as can use to substitute.
Embodiment tri-
Similar to embodiment mono-, difference is that described brown sugar the soft white sugar of weight such as can use to substitute.
Aforementioned, all available ripe oatmeal of all oatmeals is pulverized and is made.Also can be oat complete powder.
Claims (4)
1. an Oat Cracker for caramel taste, is characterized in that, the composition that comprises following weight portion:
Butter 110,
Self-raising flour 150,
Maple sugar 12,
Brown sugar 80,
Oatmeal 50,
Vanillon 0.3;
By following steps, make:
1) 160 ℃, butter, maple sugar, brown sugar are boiled to butter and are melted, and smell fragrance, and 130 ℃ are boiled 3min again to coking slightly;
2) add the Self-raising flour sieving to stir;
3) add oatmeal and vanillon to mix thoroughly;
4) biscuit processed, makes the biscuit of 60mm left and right diameter 3mm thickness;
5) baking, 180 roasting 15 minutes of degree.
2. the Oat Cracker of caramel taste as claimed in claim 1, is characterized in that, described maple sugar 12 weight portions such as can use to substitute at the commercially available barbecue syrup of weight.
3. the Oat Cracker of caramel taste as claimed in claim 1 or 2, is characterized in that, described brown sugar 80 weight portions such as can use to substitute at the soft white sugar of weight.
4. the Oat Cracker of caramel taste as described in claim 1 or 2 or 3, is characterized in that, described oatmeal is that ripe oatmeal pulverizing makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310500537.XA CN103598298A (en) | 2013-10-22 | 2013-10-22 | Oatmeal cookie with caramel taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310500537.XA CN103598298A (en) | 2013-10-22 | 2013-10-22 | Oatmeal cookie with caramel taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598298A true CN103598298A (en) | 2014-02-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310500537.XA Pending CN103598298A (en) | 2013-10-22 | 2013-10-22 | Oatmeal cookie with caramel taste |
Country Status (1)
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| CN (1) | CN103598298A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851161A (en) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | Caramel biscuit |
| CN107691576A (en) * | 2017-11-27 | 2018-02-16 | 安徽师范大学 | A kind of ramulus mori agaric biscuit with effect of lowering blood sugar and preparation method thereof |
| CN110430760A (en) * | 2017-05-05 | 2019-11-08 | 雀巢产品有限公司 | The method for being used to prepare the food product based on cereal through Overheating Treatment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259292A (en) * | 1999-06-09 | 2000-07-12 | 米毅 | Oat flour biscuit |
| CN101536704A (en) * | 2009-04-21 | 2009-09-23 | 韩婷婷 | Juice interesting biscuit |
-
2013
- 2013-10-22 CN CN201310500537.XA patent/CN103598298A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259292A (en) * | 1999-06-09 | 2000-07-12 | 米毅 | Oat flour biscuit |
| CN101536704A (en) * | 2009-04-21 | 2009-09-23 | 韩婷婷 | Juice interesting biscuit |
Non-Patent Citations (2)
| Title |
|---|
| 未知: "焦糖燕麦饼干", 《百度》 * |
| 海风: "燕麦饼干", 《农产品加工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851161A (en) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | Caramel biscuit |
| CN110430760A (en) * | 2017-05-05 | 2019-11-08 | 雀巢产品有限公司 | The method for being used to prepare the food product based on cereal through Overheating Treatment |
| CN107691576A (en) * | 2017-11-27 | 2018-02-16 | 安徽师范大学 | A kind of ramulus mori agaric biscuit with effect of lowering blood sugar and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140226 |