CN104770444A - High dietary fiber oat crisp cake and preparation method thereof - Google Patents
High dietary fiber oat crisp cake and preparation method thereof Download PDFInfo
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- CN104770444A CN104770444A CN201510170641.6A CN201510170641A CN104770444A CN 104770444 A CN104770444 A CN 104770444A CN 201510170641 A CN201510170641 A CN 201510170641A CN 104770444 A CN104770444 A CN 104770444A
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Abstract
The present invention relates to a high dietary fiber oat crisp cake and a preparation method thereof. The recipe of the oat crisp cake consists of the following raw materials in parts by weight: 50-55 parts of oatmeal, 2-2.5 parts of corn starch, 1-2 parts of mung bean skin powder, 1-2 parts of sweet potato skin flour, 1-2 parts of soybean skin flour, 8-10 parts of shortening, 12-15 parts of powdered sugar, 0.2-0.5 parts of sodium hydrogen carbonate, 0.5-1 parts of fructo-oligosaccharide, 4-6 parts of eggs, 4-7 parts of milk powder, 4-6 parts of soybean oil, 0.4-0.6 parts of edible salt and 4-5 parts of water. The above raw materials are processed and prepared into a new oat crisp cake. The oat crisp cake is rich in dietary fiber, is crisp and delicious, has health-care function of improving human gastrointestinal tract, and increases the added values of agricultural and sideline products.
Description
Technical field
The present invention relates to a kind of high dietary-fiber oat shortbread and preparation method thereof, belong to food technology field.
Background technology
Oat is a kind of crop having both food therapy function, is rich in protein, fat, mineral matter element and unrighted acid, and particularly dietary fiber beta glucan content is wherein the highest in all cereal, is generally acknowledged reducing blood lipid main component.The coarse cereals such as mung bean, soya bean and Ipomoea batatas can produce a large amount of skins in process, and the application of current coarse cereals skin is mainly as feed, and added value is not high.Containing abundant dietary fiber in coarse cereals skin, there is the function well improving human gastrointestinal tract.Green gram spermoderm, Testa Glycines and sweet potato skin are pulverized by micronizer by this invention, add functional FOS, prepare together with oatmeal that a kind of color and luster is pale brown, palatable crisp, sugariness are moderate, have the novel high dietary-fiber oat shortbread improving human gastrointestinal tract function, realize the comprehensive utilization of agricultural byproducts, increase value-added content of product, the exploitation for food grains other than rice and wheat provides a kind of new approach.
Summary of the invention
The object of the present invention is to provide and a kind of there is novel high dietary-fiber oat shortbread improving gastrointestinal function and preparation method thereof.
The primary raw material of oat shortbread of the present invention is green gram spermoderm powder, Testa Glycines powder, sweet potato skin powder and oatmeal, and adds a certain amount of functional FOS.
A preparation method for high dietary-fiber oat shortbread, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
Cornstarch, green gram spermoderm powder, sweet potato skin powder and Testa Glycines powder are mixed according to certain ratio, makes composite powder, for subsequent use;
3) auxiliary material pretreatment
Shortening heating water bath is melted, then adds a certain amount of Icing Sugar, FOS, water and milk powder, stir, after being cooled to room temperature, add egg liquid, and be constantly stirred to and mix;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) oat is added
In the dough mixed, add a certain amount of oat, stir;
6) shaping
Oat is rolled into a ball shaping with mould, put into baking tray, bake oven can be entered and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 115 DEG C, gets angry 135 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
Oat shortbread fully cools, and namely makes finished product after packaging.
The invention has the advantages that: utilize superfine communication technique green gram spermoderm, Testa Glycines and sweet potato skin to be pulverized, then mix with oat hull, make the oat shortbread delicate mouthfeel of preparation, palatable crisp, absorption easy to digest; Add functional FOS in high dietary-fiber oat shortbread, make it improve human gastrointestinal tract function more remarkable; Realize the comprehensive utilization of agricultural byproducts, improve value-added content of product.
Detailed description of the invention:
Embodiment 1: the preparation method of a kind of high dietary-fiber oat shortbread of the present invention, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
2g cornstarch, 1g green gram spermoderm powder, 1g sweet potato skin powder and 1g Testa Glycines powder are mixed, makes composite powder, for subsequent use;
3) auxiliary material pretreatment
8g shortening heating water bath is melted, then adds 12g Icing Sugar, 0.5g FOS, 4g water and 4g milk powder, stir, after being cooled to room temperature, add 4g egg liquid, and be constantly stirred to and mix;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) oat is added
In the dough mixed, add 50g oatmeal, stir;
6) shaping
Oat is rolled into a ball shaping with mould, put into baking tray, bake oven can be entered and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 115 DEG C, gets angry 135 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
Oat shortbread fully cools, and namely makes finished product after packaging.
Embodiment 2: the preparation method of a kind of high dietary-fiber oat shortbread of the present invention, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
2.5g cornstarch, 1.5g green gram spermoderm powder, 1.5g sweet potato skin powder and 1.5g Testa Glycines powder are mixed, makes composite powder, for subsequent use;
3) auxiliary material pretreatment
10g shortening heating water bath is melted, then adds 15g Icing Sugar, 0.8g FOS, 5g water and 6g milk powder, stir, after being cooled to room temperature, add 5g egg liquid, and be constantly stirred to and mix;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) oat is added
In the dough mixed, add 55g oatmeal, stir;
6) shaping
Oat is rolled into a ball shaping with mould, put into baking tray, bake oven can be entered and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 115 DEG C, gets angry 135 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
Oat shortbread fully cools, and namely makes finished product after packaging.
Claims (2)
1. a high dietary-fiber oat shortbread, is characterized in that, by weight, be made up of following raw material: oatmeal 50 ~ 55 parts, cornstarch 2 ~ 2.5 parts, 1 ~ 2 part, green gram spermoderm powder, 1 ~ 2 part, sweet potato skin powder, 1 ~ 2 part, Testa Glycines powder, shortening 8 ~ 10 parts, Icing Sugar 12 ~ 15 parts, sodium acid carbonate 0.2 ~ 0.5 part, FOS 0.5 ~ 1 part, 4 ~ 6 parts, egg, milk powder 4 ~ 7 parts, soybean oil 4 ~ 6 parts, salt 0.4 ~ 0.6 part, 4 ~ 5 parts, water.
2. the preparation method of a kind of high dietary-fiber oat shortbread according to claim 1, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
Cornstarch, green gram spermoderm powder, sweet potato skin powder and Testa Glycines powder are mixed according to certain ratio, makes composite powder, for subsequent use;
3) auxiliary material pretreatment
Shortening heating water bath is melted, then adds a certain amount of Icing Sugar, FOS, water and milk powder, stir, after being cooled to room temperature, add egg liquid, and be constantly stirred to and mix;
4) dough preparing
Composite powder is added in the mixing material of above-mentioned sugar-oil-egg, mix into dough thoroughly;
5) oat is added
In the dough mixed, add a certain amount of oat, stir;
6) shaping
Oat is rolled into a ball shaping with mould, put into baking tray, bake oven can be entered and bake;
7) toast
Oven temperatures is set to the fire in a stove before fuel is added 115 DEG C, gets angry 135 DEG C, baking 15min, to biscuit surface color in yellow to brown color time, can come out of the stove;
8) cool, pack
Oat shortbread fully cools, and namely makes finished product after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510170641.6A CN104770444A (en) | 2015-04-13 | 2015-04-13 | High dietary fiber oat crisp cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510170641.6A CN104770444A (en) | 2015-04-13 | 2015-04-13 | High dietary fiber oat crisp cake and preparation method thereof |
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| CN104770444A true CN104770444A (en) | 2015-07-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510170641.6A Pending CN104770444A (en) | 2015-04-13 | 2015-04-13 | High dietary fiber oat crisp cake and preparation method thereof |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047700A (en) * | 2017-03-31 | 2017-08-18 | 三只松鼠股份有限公司 | A kind of nut oat shortbread and preparation method thereof |
| CN109662183A (en) * | 2019-01-31 | 2019-04-23 | 周口自然香食品科技有限公司 | A kind of kernel corn crisp and preparation method thereof |
| CN109691480A (en) * | 2019-01-27 | 2019-04-30 | 周口自然香食品科技有限公司 | A kind of kernel oat shortbread and preparation method thereof |
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| CN104413110A (en) * | 2013-08-21 | 2015-03-18 | 河南百安粮油有限公司 | Cake containing five kinds of coarse grains |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047700A (en) * | 2017-03-31 | 2017-08-18 | 三只松鼠股份有限公司 | A kind of nut oat shortbread and preparation method thereof |
| CN109691480A (en) * | 2019-01-27 | 2019-04-30 | 周口自然香食品科技有限公司 | A kind of kernel oat shortbread and preparation method thereof |
| CN109662183A (en) * | 2019-01-31 | 2019-04-23 | 周口自然香食品科技有限公司 | A kind of kernel corn crisp and preparation method thereof |
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Application publication date: 20150715 |
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