CN104082385A - Oatmeal cookie - Google Patents
Oatmeal cookie Download PDFInfo
- Publication number
- CN104082385A CN104082385A CN201410330537.4A CN201410330537A CN104082385A CN 104082385 A CN104082385 A CN 104082385A CN 201410330537 A CN201410330537 A CN 201410330537A CN 104082385 A CN104082385 A CN 104082385A
- Authority
- CN
- China
- Prior art keywords
- parts
- assembly material
- ingredient group
- material comprises
- 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.)
- Pending
Links
Abstract
The invention discloses an oatmeal cookie which comprises an ingredient group A, an ingredient group B and an ingredient group C. The ingredient group A comprises 800 parts to 1200 parts of low-energy margarine, 1000 parts to 1400 parts of crystalline fructose, 2000 parts to 2400 parts of maltitol and 500 parts to 900 parts of eggs. The ingredient group B comprises 800 parts to 1200 parts of oatmeal powder, 500 parts to 900 parts of grated coconut and 500 parts to 900 parts of walnut meat fragments. The ingredient group C comprises 1800 parts to 2400 parts of flour, 100 parts to 300 parts of multifunctional soybean fiber, 30 parts to 70 parts of sodium bicarbonate, 30 parts to 50 parts of ammonium bicarbonate and 20 parts to 40 parts of salt. Therefore, the certain amount of dietary fiber is added to replace some starch and grease so as to reduce the energy of the oatmeal cookie, and the cookie has the physiological effect of the dietary fiber and is good for health.
Description
Technical field
The present invention relates to fiber diet, relate in particular to a kind of oat cookies.
Background technology
Nowadays, people are in a kind of health and food is enjoyed among awkward predicament, this shows particularly evidently in bakery product, because mostly the raw material of bakery product is whole milk, sugar, egg and butter etc., belong to higher fatty acid, high cholesterol and high-octane food, these easily produce harm to health, cause various illnesss.
Summary of the invention
Object of the present invention provides a kind of oat cookies, solves one or more in above-mentioned prior art problem.
According to an aspect of the present invention, provide a kind of oat cookies, comprise A assembly material, B assembly material and C assembly material, wherein A assembly material comprises low-yield margarine 800-1200 part, crystal diabetin 1000-1400 part, maltitol 2000-2400 part, egg 500-900 part; B assembly material comprises oatmeal 800-1200 part, the fine and soft 500-900 part of coconut palm, broken Semen Juglandis 500-900 part; C assembly material comprises flour 1800-2400 part, multifunctional soybean fibre 100-300 part, sodium acid carbonate 30-70 part, carbonic hydroammonium 30-50 part, salt 20-40 part.
After first A assembly material being stirred, add B group and C assembly material, further mix, after cookie mould molding, bake 10min at 177 DEG C.
The present invention replaces a part of starch and grease to reduce the energy of product by adding a certain amount of dietary fiber, makes product have the physiological function of dietary fiber, good for health.
Detailed description of the invention
Embodiment 1: comprise A assembly material, B assembly material and C assembly material, wherein A assembly material comprises 800 parts of low-yield margarine, 1000 parts of crystal diabetins, 2000 parts of maltitols, 500 parts, egg; B assembly material comprises 800 parts of oatmeals, fine and soft 500 parts of coconut palm, 500 parts of broken Semen Juglandis; C assembly material comprises 1800 parts, flour, 100 parts of multifunctional soybean fibres, 30 parts of sodium acid carbonates, 30 parts, carbonic hydroammonium, 20 parts of salt.
Embodiment 2: comprise A assembly material, B assembly material and C assembly material, wherein A assembly material comprises 1000 parts of low-yield margarine, 1200 parts of crystal diabetins, 2200 parts of maltitols, 700 parts, egg; B assembly material comprises 1000 parts of oatmeals, fine and soft 700 parts of coconut palm, 700 parts of broken Semen Juglandis; C assembly material comprises 2200 parts, flour, 200 parts of multifunctional soybean fibres, 50 parts of sodium acid carbonates, 40 parts, carbonic hydroammonium, 30 parts of salt.
Embodiment 3: comprise A assembly material, B assembly material and C assembly material, wherein A assembly material comprises 1200 parts of low-yield margarine, 1400 parts of crystal diabetins, 2400 parts of maltitols, 900 parts, egg; B assembly material comprises 1200 parts of oatmeals, fine and soft 900 parts of coconut palm, 900 parts of broken Semen Juglandis; C assembly material comprises 2400 parts, flour, 300 parts of multifunctional soybean fibres, 70 parts of sodium acid carbonates, 50 parts, carbonic hydroammonium, 40 parts of salt.
After first A assembly material being stirred, add B group and C assembly material, further mix, after cookie mould molding, bake 10min at 177 DEG C.
In sum, the present invention replaces a part of starch and grease to reduce the energy of product by adding a certain amount of dietary fiber, makes product have the physiological function of dietary fiber, good for health.
The above is only one embodiment of the present invention; it should be pointed out that to those skilled in the art, without departing from the concept of the premise of the invention; can also make some similar distortion and improvement, within these also should be considered as protection scope of the present invention.
Claims (1)
1. an oat cookies, is characterized in that: comprise A assembly material, B assembly material and C assembly material, wherein A assembly material comprises low-yield margarine 800-1200 part, crystal diabetin 1000-1400 part, maltitol 2000-2400 part, egg 500-900 part; B assembly material comprises oatmeal 800-1200 part, the fine and soft 500-900 part of coconut palm, broken Semen Juglandis 500-900 part; C assembly material comprises flour 1800-2400 part, multifunctional soybean fibre 100-300 part, sodium acid carbonate 30-70 part, carbonic hydroammonium 30-50 part, salt 20-40 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410330537.4A CN104082385A (en) | 2014-07-11 | 2014-07-11 | Oatmeal cookie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410330537.4A CN104082385A (en) | 2014-07-11 | 2014-07-11 | Oatmeal cookie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082385A true CN104082385A (en) | 2014-10-08 |
Family
ID=51630234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410330537.4A Pending CN104082385A (en) | 2014-07-11 | 2014-07-11 | Oatmeal cookie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082385A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279238A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | One kind is without sucrose nut energy biscuit and its production technology |
| CN115428819A (en) * | 2022-08-29 | 2022-12-06 | 东北农业大学 | Low-fat slowly-digestible butterflybush flower coarse cereal cookies and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754678A (en) * | 2011-04-29 | 2012-10-31 | 深圳市皇族生物科技有限公司 | Buckwheat and corn biscuits and production method thereof |
| CN103004918A (en) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | Biscuit made of coarse grain |
| CN103053655A (en) * | 2012-12-23 | 2013-04-24 | 李红 | Method for preparing child cookies |
| CN103719221A (en) * | 2013-12-31 | 2014-04-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals |
-
2014
- 2014-07-11 CN CN201410330537.4A patent/CN104082385A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754678A (en) * | 2011-04-29 | 2012-10-31 | 深圳市皇族生物科技有限公司 | Buckwheat and corn biscuits and production method thereof |
| CN103004918A (en) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | Biscuit made of coarse grain |
| CN103053655A (en) * | 2012-12-23 | 2013-04-24 | 李红 | Method for preparing child cookies |
| CN103719221A (en) * | 2013-12-31 | 2014-04-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals |
Non-Patent Citations (1)
| Title |
|---|
| 于新等: "《大豆加工副产品的综合利用》", 30 June 2013, 中国纺织出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279238A (en) * | 2017-08-10 | 2017-10-24 | 河南省旷华食品有限公司 | One kind is without sucrose nut energy biscuit and its production technology |
| CN115428819A (en) * | 2022-08-29 | 2022-12-06 | 东北农业大学 | Low-fat slowly-digestible butterflybush flower coarse cereal cookies and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026201A (en) | Low-energy oatmeal cookie | |
| MX2018010072A (en) | Food product with reduced sugar grain binder composition. | |
| RU2012151180A (en) | METHOD FOR PRODUCING GLUTEN-FREE FLOUR CONFECTIONERY GOODS | |
| CN102972475A (en) | Manufacture method of blueberry cake | |
| CN104082385A (en) | Oatmeal cookie | |
| CN104082383A (en) | Oatmeal cookie with corn fiber added | |
| CN105707187A (en) | Strawberry biscuits | |
| CN104082370A (en) | Bread with multifunctional soybean fiber added | |
| CN104082678A (en) | High-fiber oatmeal | |
| CN104026200A (en) | Low-calorie glucan biscuit | |
| CN105815412A (en) | Pine kernel cookie | |
| CN105145765A (en) | Sugar-free sesame mooncake | |
| CN104137878A (en) | Biscuit containing wheat fiber glucan | |
| CN105707184A (en) | Banana flavored biscuit | |
| CN104381383A (en) | High-fiber biscuit | |
| CN104026198A (en) | Low-energy sponge cake with dietary fiber | |
| CN104026203A (en) | Glucan biscuit | |
| CN104082365A (en) | Bread with apple fiber added | |
| CN105707181A (en) | Mango biscuit | |
| CN105707186A (en) | Blueberry flavored biscuit | |
| CN104026197A (en) | Wheat fiber biscuit | |
| CN104026199A (en) | Low-energy pastry containing orange peel fibers | |
| PH22018001553U1 (en) | Formulation of a squash-coco cupcake | |
| CN104082384A (en) | Low-energy chocolate cake | |
| CN104026202A (en) | Low-energy muffin with dietary fiber |
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: 20141008 |