CN106165716A - A kind of oat flour cookies manufacture method - Google Patents
A kind of oat flour cookies manufacture method Download PDFInfo
- Publication number
- CN106165716A CN106165716A CN201610153434.4A CN201610153434A CN106165716A CN 106165716 A CN106165716 A CN 106165716A CN 201610153434 A CN201610153434 A CN 201610153434A CN 106165716 A CN106165716 A CN 106165716A
- Authority
- CN
- China
- Prior art keywords
- cookies
- cooling
- temperature
- baking
- different
- 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
- 235000014510 cooky Nutrition 0.000 title claims abstract description 53
- 235000013312 flour Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 238000005096 rolling process Methods 0.000 claims abstract description 16
- 238000003860 storage Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims description 11
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims 1
- 102100037204 Sal-like protein 1 Human genes 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 7
- 239000008103 glucose Substances 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 201000001421 hyperglycemia Diseases 0.000 abstract description 4
- 230000003914 insulin secretion Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 20
- 244000075850 Avena orientalis Species 0.000 description 13
- 241000209761 Avena Species 0.000 description 8
- 210000000582 semen Anatomy 0.000 description 7
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 description 5
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- HJHVQCXHVMGZNC-JCJNLNMISA-M sodium;(2z)-2-[(3r,4s,5s,8s,9s,10s,11r,13r,14s,16s)-16-acetyloxy-3,11-dihydroxy-4,8,10,14-tetramethyl-2,3,4,5,6,7,9,11,12,13,15,16-dodecahydro-1h-cyclopenta[a]phenanthren-17-ylidene]-6-methylhept-5-enoate Chemical compound [Na+].O[C@@H]([C@@H]12)C[C@H]3\C(=C(/CCC=C(C)C)C([O-])=O)[C@@H](OC(C)=O)C[C@]3(C)[C@@]2(C)CC[C@@H]2[C@]1(C)CC[C@@H](O)[C@H]2C HJHVQCXHVMGZNC-JCJNLNMISA-M 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 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
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 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
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000007230 Sorghum bicolor Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012360 testing method Methods 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
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
" a kind of oat flour cookies manufacture method " is made up of following raw material and formula: with 45 75 degree of hot water, 60% 85% oat flour powder, 3% 7% starch, 5% 8% wheat flours, 1% 10% Sal, 1% 10% Fructus Cumini Cymini；Step one: dispensing batch mixing；Step 2: dough preparing；Step 3: stand；Step 4: rolling；Step 5: baking；Step 6: cooling packing；Step 7: packaging storage；When the nutrient provided needed for human normal and energy, reduce the picked-up of internal sugar simultaneously, help diabetes patient to control the height of blood glucose, blood glucose value is not raised, thus control conditions of patients, it is achieved and restorative purpose, and nutritious, satiety is strong, be suitable for everyone eats；The last problem also solving the cookies that the similar disease crowds such as hyperglycemia, insulin secretion imbalance and diabetes eat.
Description
Technical field
The present invention relates to a kind of oat flour cookies manufacture method, belong to the cake in method for making food and make field.
Background technology
Hulless oate are again naked oats, are grass family Avena annual herb plants, Hulless oate the flour processed, and pass through
Delicate execution becomes food；The nutrition of oat flour is more than seven times of other flour nutrition, can match in excellence or beauty with refined flour.According to
First " China's oat varieties Resource TOC " is recorded, and 722 parts of naked oats seed protein average contents are 16.09 ± 1.27
(11.9-19.62) %, fat content 6.3--± 1.01 (3.44--9.82) %.Naked oats is rich in the necessary 8 kinds of amino of human body
Acid, especially has the lysine content promoting function high to skeleton and intelligent development, every 100 grams of content reach 0.68g and
Semen Tritici aestivi is 0.26g, Semen Maydis 0.31g, rice 0.26g, Sorghum vulgare Pers. 0.23g；Oat flour has the effect that
(1) naked oats main nutrient composition protein, fat (mainly unsaturated fatty acid), heat energy, crude fibre, mineral
Matter is higher than 8 kinds of cereal crops such as Semen Tritici aestivi, Oryza sativa L., Semen Maydis, millet, broomcorn millets, and carbohydrate is significantly lower than these crops.
(2) also rich in multivitamin and mineral in naked oats seed.Its vitamin E, B1, B2 and ferrum, calcium, phosphorus ore
Material is significantly in Semen Tritici aestivi flour and rice.The Saponin particularly not having possibly together with other cereal crops.Herba bromi japonici (comprising Hulless oate) contains
Having Saponin, the Saponin of trace can be combined absorption bile acid with fiber, promotes the cholesterol of liver to be changed into bile, discharges with feces
External, explain that Herba bromi japonici reduces the mechanism of cholesterol with this.
(3) recent domestic also studies confirmation, can extract and have the low-density reducing hypercholesterolemia patient from naked oats
The glucosan that lipoprotein (LDL) acts on；The content of starch of naked oats is 64.8%, less than the 74.6% of wheat flour, rice
76.8%, so U.S. FDA confirms have the effect controlling type ii diabetes after test.
(4) oat flour reaches 15.6%, fatty 8.5% containing thick protein, the also unit such as starch release heat and phosphorus, ferrum, calcium
Element, compared with other 8 kinds of grains, all comes out at the top.In Herba bromi japonici water soluble dietary fiber be respectively 4.7 times of Semen Tritici aestivi and Semen Maydis and
7.7 again.Vitamin B group in Herba bromi japonici, nicotinic acid, folic acid, pantothenic acid all compare abundant, particularly vitamin E, every 100 grams of Herba bromi japonicis
Powder is up to 15 milligrams.The aminoacid ratio of components of protein is relatively comprehensive, all ranking first of 8 kinds of amino acid contents of needed by human,
Especially it is up to 0.68 gram containing lysine.
In existing cookies, mainly with wheat flour as main material, and the content of the starch in wheat flour and sugar is higher, sugarcane
Sugar, glucose and maltose account for and always measure 1%-2%, additionally contain starch 70%, and Starch Hydrolysis produces glucose, and these are the most not
It is beneficial to hyperglycemia, insulin secretion imbalance and the health of diabetic and the improvement of the state of an illness；Also want in cookies makes simultaneously
Add other containing carbohydrate additive, these be unsuitable for above-mentioned crowd eat；Therefore research and development one is not only suitable for general population
Edible, and the cookies that the suitableeest above-mentioned crowd eats, not only contribute to diabetics, and before there is the biggest marketing
Scape.
Summary of the invention
The problem that the present invention solves the patients cookiess such as diabetes, is realizing the nutrition unit needed for offer human normal
When element and energy, moreover it is possible to reduce the picked-up of internal sugar, the imbalance of hyperglycemia, insulin secretion and diabetic is helped to control blood glucose
Height, thus realize symptom management, restorative purpose；It is desirable to provide the manufacture method of a kind of oat flour cookies,
Comprise the following steps:
Step one: dispensing batch mixing；Step 2: dough preparing；Step 3: stand；Step 4: rolling；Step 5: dry
Roasting；Step 6: cooling packing；Step 7: packaging storage；
In step one, base stock and proportioning be: 45-75 degree hot water, 60%-85% oat flour powder, 3%-7% starch,
5%-8% wheat flour, 1%-10% Sal, 1%-10% Fructus Cumini Cymini；
In step 2, after having weighed various raw material according to formula described in step one and ratio thereof, by oat flour powder, starch,
After wheat flour, salt add the mix homogeneously such as the hot water that appropriate temperature is 45-75 degree, make dough or starch adhesive；
In step 3, different according to the kind of required making cookies, standing or time of not standing, if standing one
As the time be 3-30 minute；
In step 4, making different cookiess, the number of times of the purpose of rolling and requirement and rolling is the most different, is in a word
Dough roll forming shape rule, thickness being met the dough sheet of forming requirements, be easy to forming operation, made cookies kind is different,
Molding mode is the most different, and dough molding is divided into, and develops and prints, rolling, rolling cut, extrusion；Starch adhesive molding is divided into starching, shove molding；
In step 5, during baking, cookies baking uses the tunnel oven that can be continuously produced more, whole
The baking box that oven can individually be controlled temperature by 5 joints or 6 joints forms, and 3 Ge Kao district before, during and after being divided into, proparea generally uses relatively low temperature
Degree is for 160--180 DEG C, and middle district is the primary area of baking, and temperature is 210-220 DEG C, same proparea, back zone.The time of baking and temperature,
Different along with kind and the difference of block row size of cookies, for the cookies that dispensing, size, thin and thick are different, the time of baking and
Temperature is the most different；
In step 6, roasting complete cookies, general surface temperature of coming out of the stove is 180 DEG C, central temperature at about 110 DEG C,
The moisture of finished product after the most a little higher than cooling of moisture, quality is softer, it is necessary to could pack after cooling, pass through bosher
Sequence, makes moisture evaporate further, and cookies becomes crispy in taste, and shape is intact；The type of cooling has two kinds, and one is natural cooling,
Another kind is that cooling is accelerated in wind, in spring autumn in summer, can use natural cooling, and temperature is 30--40 DEG C, in cooling procedure
In, it is desirable to cookies is laid on smooth cooling conveyer belt, the most overlapped or extruding, it is to avoid sharp impacts or stir, with
Exempt from cookies flexural deformation；
In step 7, the cookies after cooling can be packed, and packaging material should meet storage and hygienic requirements.The storage of cookies
Tibetan condition is low temperature, dry, air circulation is good, avoid sunlight to irradiate；The ambient temperature of storage is about 20 degree, relative humidity
70%--75% is advisable.
With of the prior art containing compared with sugar cookie, the present invention, is carrying mainly based on oat flour at the making raw material of cookies
During for the nutrient needed for human normal and energy, reduce the picked-up of internal sugar simultaneously, help diabetes patient to control blood glucose
Just so that blood glucose value does not raises, thus control conditions of patients, it is achieved restorative purpose, and nutritious, satiety
By force, it is suitable for everyone to eat；The similar disease crowds such as hyperglycemia, insulin secretion imbalance and diabetes that finally also solve eat
The problem of cookies.
Accompanying drawing explanation
Fig. 1 is the process chart of the present invention.
Detailed description of the invention
See the flow chart 1 that cookies makes, a kind of oat flour cookies manufacture method, comprise the following steps:
Step one: dispensing batch mixing；
Step 2: dough preparing；
Step 3: stand；
Step 4: rolling；
Step 5: baking；
Step 6: cooling packing；
Step 7: packaging storage.
Wherein, in step one, base stock and basis proportioning be: with 45-75 degree hot water, 60%-85% oat flour powder,
3%-5% starch, 5%-7% wheat flour, 1%-10% Sal, 1%-10% Fructus Cumini Cymini.
In step 2, after having weighed various raw material according to formula described in step one and ratio thereof, by oat flour powder, Semen Pisi sativi
After face, starch, wheat flour, the appropriate temperature of salt addition are the mix homogeneously such as 45-75 degree hot water, make dough or starch adhesive；
In step 3, different according to the kind of required making cookies, standing or time of not standing, if standing one
As the time be 3-30 minute；
In step 4, making different cookiess, the number of times of the purpose of rolling and requirement and rolling is the most different, is in a word
Dough roll forming shape rule, thickness being met the dough sheet of forming requirements, be easy to forming operation, made cookies kind is different,
Molding mode is the most different, and dough molding is divided into, and develops and prints, rolling, rolling cut, extrusion；Starch adhesive molding is divided into starching, shove molding；
In step 5, during baking, cookies baking uses the tunnel oven that can be continuously produced more, whole
The baking box that oven can individually be controlled temperature by 5 joints or 6 joints forms, and 3 Ge Kao district before, during and after being divided into, proparea generally uses relatively low temperature
Degree is for 160--180 DEG C, and middle district is the primary area of baking, and temperature is 210--220 DEG C, same proparea, back zone.The time of baking and temperature,
Different along with kind and the difference of block row size of cookies, for the cookies that dispensing, size, thin and thick are different, the time of baking and
Temperature is the most different；
In step 6, roasting complete cookies, general surface temperature of coming out of the stove is 180 DEG C, central temperature at about 110 DEG C,
The moisture of finished product after the most a little higher than cooling of moisture, quality is softer, it is necessary to could pack after cooling, pass through bosher
Sequence, makes moisture evaporate further, and cookies becomes crispy in taste, and shape is intact；The type of cooling has two kinds, and one is natural cooling,
Another kind is that cooling is accelerated in wind, in spring autumn in summer, can use natural cooling, and temperature is 30--40 DEG C, in cooling procedure
In, it is desirable to cookies is laid on smooth cooling conveyer belt, the most overlapped or extruding, it is to avoid sharp impacts or stir, with
Exempt from cookies flexural deformation.
In step 7, the cookies after cooling can be packed, and packaging material should meet storage and hygienic requirements.The storage of cookies
Tibetan condition is low temperature, dry, air circulation is good, avoid sunlight to irradiate；The ambient temperature of storage is about 20 degree, relative humidity
70%--75% is advisable.
By above-mentioned steps, the health-nutrition that can make, it is suitable for the cookies that the similar disease crowds such as diabetes eat
Above example is only used for illustrating used by the present invention, rather than limitation of the present invention, relevant technical staff is not taking off
In the case of spirit and scope of the invention, it is also possible to make a variety of changes, the technical scheme therefore changing all equivalents also should
Belong to scope of the invention, should be limited by each claim.
Claims (6)
1. a manufacture method for oat flour cookies, is mainly completed by following steps: step one: dispensing batch mixing；Step 2: dough
Modulation；Step 3: stand；Step 4: rolling；Step 5: baking；Step 6: cooling packing；Step 7: packaging storage；It is special
Levying and be in step one, base stock and proportioning be: with 45-75 degree hot water, 60%-85% oat flour powder, 3%-7% starch,
5%-8% wheat flour, Sal 1%-10%, Fructus Cumini Cymini 1%-10%.
2. in step 2, after having weighed various raw material according to formula described in step one and ratio thereof, by oat flour powder, starch, little
After flour, salt add the mix homogeneously such as the hot water that appropriate temperature is 48-60 degree, make dough or starch adhesive；
In step 3, different, time general if standing according to the kind of required making cookies, standing or time of not standing
Between be 3-30 minute.
3. in step 4, making different cookiess, the number of times of the purpose of rolling and requirement and rolling is the most different, be in a word by
Dough roll forming shape rule, thickness meet the dough sheet of forming requirements, are easy to forming operation, and made cookies kind is different, become
Type mode is the most different, and dough molding is divided into, and develops and prints, rolling, rolling cut, extrusion；Starch adhesive molding is divided into starching, shove molding.
4., in step 5, during baking, cookies baking uses the tunnel oven that can be continuously produced more, whole roasting
The baking box that stove can individually be controlled temperature by 5 joints or 6 joints forms, and 3 Ge Kao district before, during and after being divided into, proparea generally uses lower temperature
For 160--180 DEG C, middle district is the primary area of baking, and temperature is 210--220 DEG C, same proparea, back zone.The time of baking and temperature, with
The kind of cookies and the difference of block row size and different, for the cookies that dispensing, size, thin and thick are different, the time of baking and temperature
Degree is also different.
5. in step 6, roasting complete cookies, general surface temperature of coming out of the stove is 180 DEG C, central temperature at about 110 DEG C, water
The moisture of finished product after point the most a little higher than cooling of content, quality is softer, it is necessary to could pack after cooling, by refrigerating work procedure,
Making moisture evaporate further, cookies becomes crispy in taste, and shape is intact；The type of cooling has two kinds, and one is natural cooling, another
Planting is that cooling is accelerated in wind, in spring autumn in summer, can use natural cooling, and temperature is 30--40 DEG C, in cooling procedure,
Cookies is asked to be laid on smooth cooling conveyer belt, the most overlapped or extruding, it is to avoid sharp impacts or stir, in order to avoid cookies
Flexural deformation.
6. in step 7, the cookies after cooling can be packed, and packaging material should meet storage and hygienic requirements.The storage of cookies
Condition is low temperature, dry, air circulation is good, avoid sunlight to irradiate；The ambient temperature of storage is about 20 degree, relative humidity
70%--75% is advisable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153434.4A CN106165716A (en) | 2016-03-11 | 2016-03-11 | A kind of oat flour cookies manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153434.4A CN106165716A (en) | 2016-03-11 | 2016-03-11 | A kind of oat flour cookies manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106165716A true CN106165716A (en) | 2016-11-30 |
Family
ID=57358952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610153434.4A Pending CN106165716A (en) | 2016-03-11 | 2016-03-11 | A kind of oat flour cookies manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106165716A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798065A (en) * | 2016-12-16 | 2017-06-06 | 山西农业大学 | A kind of coarse cereals saqima and preparation method thereof |
| CN106819032A (en) * | 2017-03-01 | 2017-06-13 | 李卫平 | A kind of full nutrition loss of weight is dry and preparation method thereof for refreshment |
| CN107183124A (en) * | 2017-06-07 | 2017-09-22 | 李卫平 | A kind of diabetes patient's special health biscuit and preparation method thereof |
| CN110477075A (en) * | 2019-07-15 | 2019-11-22 | 青海省畜牧兽医科学院 | A kind of oat bakes cookies and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651702A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Chamomile high-fiber biscuit |
| CN103918763A (en) * | 2014-05-07 | 2014-07-16 | 吉林大学 | Sugar-free biscuit suitable for diabetics and preparing method therof |
| CN104170934A (en) * | 2014-08-21 | 2014-12-03 | 方明 | Tagatose-functional biscuit production method |
-
2016
- 2016-03-11 CN CN201610153434.4A patent/CN106165716A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651702A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Chamomile high-fiber biscuit |
| CN103918763A (en) * | 2014-05-07 | 2014-07-16 | 吉林大学 | Sugar-free biscuit suitable for diabetics and preparing method therof |
| CN104170934A (en) * | 2014-08-21 | 2014-12-03 | 方明 | Tagatose-functional biscuit production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798065A (en) * | 2016-12-16 | 2017-06-06 | 山西农业大学 | A kind of coarse cereals saqima and preparation method thereof |
| CN106819032A (en) * | 2017-03-01 | 2017-06-13 | 李卫平 | A kind of full nutrition loss of weight is dry and preparation method thereof for refreshment |
| CN107183124A (en) * | 2017-06-07 | 2017-09-22 | 李卫平 | A kind of diabetes patient's special health biscuit and preparation method thereof |
| CN110477075A (en) * | 2019-07-15 | 2019-11-22 | 青海省畜牧兽医科学院 | A kind of oat bakes cookies and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gómez et al. | Effect of extruded wheat germ on dough rheology and bread quality | |
| Vergara-Valencia et al. | Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient | |
| CN103461416A (en) | Highland barley enriched bread and preparation method thereof | |
| CN104187331A (en) | Special flour for diabetes nutrition recipe | |
| Al‐DMOOR | Flat bread: ingredients and fortification | |
| CN106165716A (en) | A kind of oat flour cookies manufacture method | |
| CN102106361A (en) | Bean dregs biscuit and preparation method thereof | |
| Pourafshar et al. | Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread) | |
| CN103598296A (en) | Small oat Chinese walnut cookie | |
| CN103110060A (en) | Preparation method of highland barley broad bean fine dried noodles | |
| CN103548928A (en) | Whole-wheat bread premix powder | |
| Rosell | Trends in science of doughs and bread quality | |
| Zain et al. | Potential functional food ingredients in bread and their health benefits | |
| CN102366046B (en) | Seed of Job's tears-almond health-care steamed bread | |
| CN1951223A (en) | Low-protein food for therapy and preparation method thereof | |
| CN105360256A (en) | Rice bran biscuits and preparation method thereof | |
| CN101766279A (en) | Tea instant noodles and preparation method thereof | |
| CN110720493A (en) | Chickpea sugar-control biscuit and preparation method thereof | |
| Tien et al. | Substitution of wheat flour with highly enzyme-resisted cassava starch and its effect on starch digestibility and quality of breads | |
| CN108244193A (en) | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof | |
| Sakhare et al. | Effect of roller mill processed fenugreek fiber addition on rheological and bread making properties of wheat flour doughs | |
| CN104664383A (en) | Stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having glycose metabolism regulating function as well as production method thereof | |
| KR101585315B1 (en) | Method of preparing Glutinous barley bread comprising Allium hookeri and Milk calcium | |
| CN104663789A (en) | Buckwheat bread and preparation method thereof | |
| CN104026192A (en) | Nutrition and health care biscuit prepared by myotonin and angelica keiskei and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161130 |