CN105557916A - Rye and oat biscuits and preparation method thereof - Google Patents
Rye and oat biscuits and preparation method thereof Download PDFInfo
- Publication number
- CN105557916A CN105557916A CN201510939579.2A CN201510939579A CN105557916A CN 105557916 A CN105557916 A CN 105557916A CN 201510939579 A CN201510939579 A CN 201510939579A CN 105557916 A CN105557916 A CN 105557916A
- Authority
- CN
- China
- Prior art keywords
- parts
- rye
- milk
- oat cracker
- olive oil
- 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
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000004006 olive oil Substances 0.000 claims abstract description 14
- 235000008390 olive oil Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims description 13
- 235000012054 meals Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- -1 15 parts Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims 4
- 239000006188 syrup Substances 0.000 claims 4
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 claims 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 2
- 238000002156 mixing Methods 0.000 claims 2
- 239000004576 sand Substances 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 2
- 241000371652 Curvularia clavata Species 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000290333 Vanilla fragrans Species 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses rye and oat biscuits and a preparation method thereof. The rye and oat biscuits are prepared from the following raw materials in parts by weight: 80-120 parts of wheat flour, 1-3 parts of a vanilla extract, 70-80 parts of oat flour, 30-50 parts of rye flour, 15-25 parts of white granulated sugar, 10-12 parts of figs, 10-12 parts of eggs, 15-25 parts of apples, 8-10 parts of olive oil, 15-25 parts of milk and 2-4 parts of table salt. According to the rye and oat biscuits produced by the preparation method disclosed by the invention, the added rye flour is rich in varied trace elements of calcium, iron, zinc, selenium and the like, so that the immunity of organisms can be enhanced, and the rye and oat biscuits are nutrient and health-care foods.
Description
Technical field
The invention belongs to field of food, relate to a kind of rye Oat Cracker and preparation method thereof.
Background technology
Biscuit is common leisure food, sweet shortcake is good to eat, very popular, biscuit major part on market is that flour and milk wet goods are made, be of low nutritive value, the health care consciousness that people increase day by day can not be met, along with the raising of people's living standard, the biscuit with certain health-care efficacy can be more and more welcomed by the people, particularly young man.
The compositions such as oat is rich in protein, fat, the 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 being very suitable for the growth stage is used as nutritional supplementation food materials, add that it is digested and assimilated well, the elderly also likes, add the various vitamin ingredients contained in fruit thing, add the mouthfeel of biscuit simultaneously, slimmer can not abandon because mouthfeel is bad eating when edible, while fat-reducing, can supplement again the daily desired nutritional element of human body.
Summary of the invention
The present invention seeks to provide a kind of rye Oat Cracker and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of rye Oat Cracker, is made up of the raw material of following weight portion: wheat flour 80-120 part, vanillon 1-3 part, oatmeal 70-80 part, rye meal 30-50 part, white granulated sugar 15-25 part, fig 10-12 part, egg 10-12 part, apple 15-25 part, olive oil 8-10 part, milk 15-25 part, salt 2-4 part.
Further, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 80 parts, vanillon 1 part, oatmeal 70 parts, rye meal 30 parts, white granulated sugar 15 parts, fig 10 parts, 10 parts, egg, apple 15 parts, 8 parts, olive oil, 15 parts, milk, salt 2 parts.
Further, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 100 parts, vanillon 2 parts, oatmeal 75 parts, rye meal 40 parts, white granulated sugar 20 parts, fig 11 parts, 11 parts, egg, apple 20 parts, 9 parts, olive oil, 20 parts, milk, salt 3 parts.
Further, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 120 parts, vanillon 3 parts, oatmeal 80 parts, rye meal 50 parts, white granulated sugar 25 parts, fig 12 parts, 12 parts, egg, apple 25 parts, 10 parts, olive oil, 25 parts, milk, salt 4 parts.
The invention has the beneficial effects as follows: the rye Oat Cracker that the present invention produces, the rye meal of interpolation is rich in the various trace elements such as calcium, iron, zinc, selenium, and can improve immunity of organisms, be a kind of nutritional health food.Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of rye Oat Cracker, is made up of the raw material of following weight portion: wheat flour 80-120 part, vanillon 1-3 part, oatmeal 70-80 part, rye meal 30-50 part, white granulated sugar 15-25 part, fig 10-12 part, egg 10-12 part, apple 15-25 part, olive oil 8-10 part, milk 15-25 part, salt 2-4 part.
Embodiment two
A kind of rye Oat Cracker, is made up of the raw material of following weight portion: wheat flour 80 parts, vanillon 1 part, oatmeal 70 parts, rye meal 30 parts, white granulated sugar 15 parts, fig 10 parts, 10 parts, egg, apple 15 parts, 8 parts, olive oil, 15 parts, milk, salt 2 parts.
Embodiment three
A kind of rye Oat Cracker, is made up of the raw material of following weight portion: wheat flour 100 parts, vanillon 2 parts, oatmeal 75 parts, rye meal 40 parts, white granulated sugar 20 parts, fig 11 parts, 11 parts, egg, apple 20 parts, 9 parts, olive oil, 20 parts, milk, salt 3 parts.
Embodiment four
A kind of rye Oat Cracker, is made up of the raw material of following weight portion: wheat flour 120 parts, vanillon 3 parts, oatmeal 80 parts, rye meal 50 parts, white granulated sugar 25 parts, fig 12 parts, 12 parts, egg, apple 25 parts, 10 parts, olive oil, 25 parts, milk, salt 4 parts.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a rye Oat Cracker, it is characterized in that, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 80-120 part, vanillon 1-3 part, oatmeal 70-80 part, rye meal 30-50 part, white granulated sugar 15-25 part, fig 10-12 part, egg 10-12 part, apple 15-25 part, olive oil 8-10 part, milk 15-25 part, salt 2-4 part.
2. a kind of rye Oat Cracker according to claim 1, it is characterized in that, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 80 parts, vanillon 1 part, oatmeal 70 parts, rye meal 30 parts, white granulated sugar 15 parts, fig 10 parts, 10 parts, egg, apple 15 parts, 8 parts, olive oil, 15 parts, milk, salt 2 parts.
3. a kind of rye Oat Cracker according to claim 1, it is characterized in that, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 100 parts, vanillon 2 parts, oatmeal 75 parts, rye meal 40 parts, white granulated sugar 20 parts, fig 11 parts, 11 parts, egg, apple 20 parts, 9 parts, olive oil, 20 parts, milk, salt 3 parts.
4. a kind of rye Oat Cracker according to claim 1, it is characterized in that, described rye Oat Cracker is made up of the raw material of following weight portion: wheat flour 120 parts, vanillon 3 parts, oatmeal 80 parts, rye meal 50 parts, white granulated sugar 25 parts, fig 12 parts, 12 parts, egg, apple 25 parts, 10 parts, olive oil, 25 parts, milk, salt 4 parts.
5. a preparation method for the rye Oat Cracker according to Claims 1-4 any one, is characterized in that, comprise the steps:
(1) fig, apple are cleaned, after peeling stoning, put into juice extractor together, squeeze the juice, obtain fruit syrup;
(2) by milk, egg, white granulated sugar, vanillon, salt mixing, stir, obtain milk white sand syrup;
(3) wheat flour, oatmeal, black rice flour are transferred in dough mixing machine, add fruit syrup and milk white sand syrup stirs, obtain dough;
(4) dough Roller is printed forming machine shaping, obtained biscuit, olive oil is sprayed on surface, is placed on oven for baking, packs after cooling, obtains described rye Oat Cracker.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510939579.2A CN105557916A (en) | 2015-12-16 | 2015-12-16 | Rye and oat biscuits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510939579.2A CN105557916A (en) | 2015-12-16 | 2015-12-16 | Rye and oat biscuits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105557916A true CN105557916A (en) | 2016-05-11 |
Family
ID=55869037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510939579.2A Pending CN105557916A (en) | 2015-12-16 | 2015-12-16 | Rye and oat biscuits and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105557916A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006561A (en) * | 2017-06-22 | 2017-08-04 | 徐州大自然食品有限公司 | A kind of rose honey biscuit and preparation method thereof |
| CN107279737A (en) * | 2017-08-17 | 2017-10-24 | 安徽优乐亿乳业有限公司 | A kind of apple oat piece and preparation method thereof |
-
2015
- 2015-12-16 CN CN201510939579.2A patent/CN105557916A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006561A (en) * | 2017-06-22 | 2017-08-04 | 徐州大自然食品有限公司 | A kind of rose honey biscuit and preparation method thereof |
| CN107279737A (en) * | 2017-08-17 | 2017-10-24 | 安徽优乐亿乳业有限公司 | A kind of apple oat piece and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |