CN107183114A - A kind of oat flour biscuit and preparation method thereof - Google Patents
A kind of oat flour biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN107183114A CN107183114A CN201710642368.1A CN201710642368A CN107183114A CN 107183114 A CN107183114 A CN 107183114A CN 201710642368 A CN201710642368 A CN 201710642368A CN 107183114 A CN107183114 A CN 107183114A
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- China
- Prior art keywords
- oat flour
- biscuit
- powder
- parts
- preparation
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Classifications
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Abstract
The present invention relates to food processing technology field, a kind of oat flour biscuit and preparation method thereof is specifically disclosed.The oat flour biscuit, including the following raw material components of mass fraction：Complete 700 900 parts of powder oat flour, 400 500 parts of fine powder oat flour, 470 490 parts of egg, 125 140 parts of coconut oil, 35 45 parts of siritch, 45 50 parts of milk powder, 13 15 parts of xylitol, economic benefits and social benefits are without 8.5 9.5 parts of aluminium baking powder, 7.5 8.0 parts of edible salt, 300 500 parts of water；Oat flour biscuit provided by the present invention, uses full powder oat flour and fine powder oat flour for primary raw material, obtains pure oat flour biscuit, both nutritious, there is medical value again；The addition of egg, milk powder, siritch and economic benefits and social benefits without aluminium baking powder, makes oat flour biscuit soft crisp；Used cooperatively from coconut oil with siritch, it is ensured that while with oil health, without using additive, make oat flour biscuit sweet and dilitious.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of oat flour biscuit and preparation method thereof.
Background technology
Oat flour is needed containing a variety of human bodies such as calcium, phosphorus, iron, riboflavin in the flour processed by naked oats, oat flour
Nutrient and pharmaceutical compositions, can treat and prevent a variety of diseases such as diabetes, coronary heart disease, artery sclerosis, hypertension, simultaneously
Contain a kind of particular matter-linoleic acid in oat flour, it has obvious effect for human metabolism, and therefore, oat flour has very
High nutritive value and medical value, often eats the area of oat flour, and the incidences of disease of diabetes is very low, and hypertension, coronary disease
Disease, etc. a series of diseases have good control, so, oat flour food also increasingly gets more and more people's extensive concerning.
And in existing oat flour biscuit, mainly using oat flour powder and wheat flour as main material, and starch and sugar in wheat flour
Content it is higher, be unfavorable for hyperglycaemia, insulin secretion imbalance and diabetic health and the state of an illness improvement；Conventional biscuit
Middle egg consumption is seldom；Used oil is also using synthesis butter or palm oil, and oil mass is also very big；Simultaneously in biscuit system
The additives such as ammonium hydrogen carbonate, essence and flavoring agent are also added in work, there is healthy hidden danger, are not only not suitable for the patients such as diabetes food
With, it is also not suitable for general population and eats, the popularization in influence oat flour biscuit market.
The content of the invention
It is few for oat flour content present in existing oat flour biscuit, it is unhealthy with oil, the problems such as using additive, the present invention
A kind of oat flour biscuit and preparation method thereof is provided.
To achieve the above object of the invention, the embodiment of the present invention employs following technical scheme：
A kind of oat flour biscuit, including the following raw material components of mass fraction：
The oat flour biscuit provided relative to prior art, the present invention, uses full powder oat flour and fine powder oat flour for primary raw material,
Pure oat flour biscuit is obtained, it is both nutritious, there is medical value again；Egg, milk powder, siritch and economic benefits and social benefits adding without aluminium baking powder
Enter, make oat flour biscuit soft crisp；Used cooperatively from coconut oil with siritch, it is ensured that while with oil health, without using
Additive, makes oat flour biscuit sweet and dilitious.
Further, the present invention also provides the preparation method of the oat flour biscuit.The preparation method, at least including following step
Suddenly：
(1) each component is weighed according to described oat flour biscuit raw materials proportioning；
(2) after the siritch is heated, into the full powder oat flour for entering 30%-50%, it is sufficiently stirred for, makes
Short；
(3) water is well mixed with milk powder, obtains emulsion；Xylitol is added in the egg that shelled, be sufficiently stirred for, obtained
To egg liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added to dough mixing machine without aluminium baking powder, edible salt and coconut oil
In, carry out first time stirring；Egg liquid, emulsion, short are added to dough mixing machine again, second is carried out and stirs, obtain oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted processing, cooling treatment obtain oats
Biscuit.
The preparation method of the oat flour biscuit provided relative to prior art, the present invention, technique is simple, easy to operate, green
Safety, can be widely used.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The embodiment of the present invention provides a kind of oat flour biscuit, the oat flour biscuit, including the following raw material components of mass fraction：
Specifically, full powder oat flour is the main one of original of oat flour biscuit, oat flour biscuit is had the nutritive value of oat flour
And medical value.
Preferably, fine powder oat flour extracts gained from full powder oat flour, concentrates the nutritional ingredient in oat flour, further improves
The nutritive value of oat flour biscuit.
Specifically, the use of coconut oil, while health oil is solved, the fragrance of coconut oil itself makes oat flour cake
It is dry sweet and dilitious.
Specifically, siritch is the fat oil squeezed from Hu section plant sesame seed, and green and healthy are advance with full powder oat flour
Short is made, makes oat flour biscuit more crisp.
Specifically, economic benefits and social benefits play a part of dual bulk fermentation without aluminium baking powder, make oat flour biscuit softer.
Oat flour biscuit provided in an embodiment of the present invention, uses full powder oat flour and fine powder oat flour for primary raw material, obtains pure oats
Biscuit, it is both nutritious, there is medical value again；The addition of egg, milk powder, siritch and economic benefits and social benefits without aluminium baking powder, makes oats
Biscuit is soft crisp；Used cooperatively from coconut oil with siritch, it is ensured that while with oil health, without using additive,
Make oat flour biscuit sweet and dilitious.
The present invention still further provides the preparation method of the oat flour biscuit on the premise of the oat flour biscuit is provided.
In one embodiment, the preparation method at least comprises the following steps：
(1) each component is weighed according to described oat flour biscuit raw materials proportioning；
(2) after the siritch is heated, into the full powder oat flour for entering 30%-50%, it is sufficiently stirred for, makes
Short；
(3) water is well mixed with milk powder, obtains emulsion；Xylitol is added in the egg that shelled, be sufficiently stirred for, obtained
To egg liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added to dough mixing machine without aluminium baking powder, edible salt and coconut oil
In, carry out first time stirring；Egg liquid, emulsion, short are added to dough mixing machine again, second is carried out and stirs, obtain oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted processing, cooling treatment obtain oats
Biscuit.
Explanation is further explained to above-mentioned preparation method below：
Preferably, in the step (2), the temperature of heating is 80-100 DEG C, siritch is added to full powder oat flour
In, form short.
Preferably, in the step (3), the temperature of water is 25-30 DEG C, milk powder is fully dissolved.
Preferably, in the step (3), stirring is realized using eggbeater, until egg is dismissed.
Preferably, in the step (4), first time mixing time is 1-2min, and second of mixing time is 5-15min,
Fabric is well mixed, oat flour dough is obtained.
Preferably, in the step (5), baking processing is realized using biscuit baking machine, and the biscuit baking machine proparea
Temperature is 185-195 DEG C up and down, and middle area's temperature is 195-205 DEG C, and rear zone temperature is 185-195 DEG C；Rotated before biscuit conveyer belt
Speed is 13.0r/min, and rear wheel rotation speed is 12.8r/min；Baking processing time is 8-12min, oat flour biscuit is obtained sufficiently
Baking, prevents half-cooked.
Preferably, in the step (5), cooling treatment uses cooling frame natural cooling.
This method preparation technology is simple, and easy to operate, green safety can be widely used.
In order to better illustrate oat flour biscuit provided in an embodiment of the present invention and preparation method thereof, done below by embodiment
It is further to illustrate.
Embodiment 1
A kind of oat flour biscuit, including the following raw material components of mass fraction：
The preparation method of oat flour biscuit comprises the following steps：
(1) each component is weighed according to described oat flour biscuit raw materials proportioning；
(2) siritch is heated to after 80 DEG C, into the full powder oat flour for entering 30%, is sufficiently stirred for, makes short；
(3) 25 DEG C of water are well mixed with milk powder, obtain emulsion；Xylitol is added in the egg that shelled, with beating eggs
Machine dismisses egg, obtains egg liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added to dough mixing machine without aluminium baking powder, edible salt and coconut oil
In, stir 1.5min；Egg liquid, emulsion, short are added to dough mixing machine again, 10min is stirred, obtains oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted using biscuit baking machine, cake
Temperature is 185-195 DEG C above and below dry baking machine proparea, and middle area's temperature is 195-205 DEG C, and rear zone temperature is 185-195 DEG C；Biscuit
Conveyer belt front wheel rotation speed is 13.0r/min, and rear wheel rotation speed is 12.8r/min；8min is toasted, cooling frame natural cooling is placed in, obtains
To oat flour biscuit.
Embodiment 2
A kind of oat flour biscuit, including the following raw material components of mass fraction：
The preparation method of oat flour biscuit comprises the following steps：
(1) each component is weighed according to described oat flour biscuit raw materials proportioning；
(2) siritch is heated to after 90 DEG C, into the full powder oat flour for entering 50%, is sufficiently stirred for, makes short；
(3) 30 DEG C of water are well mixed with milk powder, obtain emulsion；Xylitol is added in the egg that shelled, with beating eggs
Machine dismisses egg, obtains egg liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added to dough mixing machine without aluminium baking powder, edible salt and coconut oil
In, stir 2min；Egg liquid, emulsion, short are added sequentially to dough mixing machine again, 5min is stirred, obtains oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted using biscuit baking machine, cake
Temperature is 185-195 DEG C above and below dry baking machine proparea, and middle area's temperature is 195-205 DEG C, and rear zone temperature is 185-195 DEG C；Biscuit
Conveyer belt front wheel rotation speed is 13.0r/min, and rear wheel rotation speed is 12.8r/min；12min is toasted, cooling frame natural cooling is placed in, obtains
To oat flour biscuit.
Embodiment 3
A kind of oat flour biscuit, including the following raw material components of mass fraction：
The preparation method of oat flour biscuit comprises the following steps：
(1) each component is weighed according to described oat flour biscuit raw materials proportioning；
(2) siritch is heated to after 100 DEG C, into the full powder oat flour for entering 40%, is sufficiently stirred for, makes short；
(3) 27 DEG C of water are well mixed with milk powder, obtain emulsion；Xylitol is added in the egg that shelled, with beating eggs
Machine dismisses egg, obtains egg liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added to dough mixing machine without aluminium baking powder, edible salt and coconut oil
In, stir 1min；Egg liquid, emulsion, short are added to dough mixing machine again, 15min is stirred, obtains oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted using biscuit baking machine, cake
Temperature is 185-195 DEG C above and below dry baking machine proparea, and middle area's temperature is 195-205 DEG C, and rear zone temperature is 185-195 DEG C；Biscuit
Conveyer belt front wheel rotation speed is 13.0r/min, and rear wheel rotation speed is 12.8r/min；10min is toasted, cooling frame natural cooling is placed in, obtains
To oat flour biscuit.
Embodiment 4
A kind of oat flour biscuit, including the following raw material components of mass fraction：
(1) each component is weighed according to described oat flour biscuit raw materials proportioning；
(2) siritch is heated to after 90 DEG C, into the full powder oat flour for entering 50%, is sufficiently stirred for, makes short；
(3) 30 DEG C of water are well mixed with milk powder, obtain emulsion；Xylitol is added in the egg that shelled, with beating eggs
Machine dismisses egg, obtains egg liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added to dough mixing machine without aluminium baking powder, edible salt and coconut oil
In, stir 2min；Egg liquid, emulsion, short are added to dough mixing machine again, 5min is stirred, obtains oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted using biscuit baking machine, cake
Temperature is 185-195 DEG C above and below dry baking machine proparea, and middle area's temperature is 195-205 DEG C, and rear zone temperature is 185-195 DEG C；Biscuit
Conveyer belt front wheel rotation speed is 13.0r/min, and rear wheel rotation speed is 12.8r/min；12min is toasted, cooling frame natural cooling is placed in, obtains
To oat flour biscuit.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (9)
1. a kind of oat flour biscuit, it is characterised in that：Including the following raw material components of mass fraction：
2. oat flour biscuit as claimed in claim 1, it is characterised in that：The fine powder oat flour extracts gained from full powder oat flour.
3. the preparation method of oat flour biscuit as claimed in claim 1 or 2, it is characterised in that：At least comprise the following steps：
(1) each component is weighed according to oat flour biscuit raw materials as claimed in claim 1 or 2 proportioning；
(2) after the siritch is heated, into the full powder oat flour for entering 30%-50%, it is sufficiently stirred for, makes oil
It is crisp；
(3) water is well mixed with milk powder, obtains emulsion；Xylitol is added in the egg that shelled, be sufficiently stirred for, obtain egg
Liquid；
(4) remaining full powder oat flour, fine powder oat flour, economic benefits and social benefits are added in dough mixing machine without aluminium baking powder, edible salt and coconut oil, entered
Row is stirred for the first time；Egg liquid, emulsion, short are added to dough mixing machine again, second is carried out and stirs, obtain oat flour dough；
(5) oat flour dough is subjected to processing and forming processing, obtains biscuit semifinished product, toasted processing, cooling treatment obtain oat flour cake
It is dry.
4. the preparation method of oat flour biscuit as claimed in claim 3, it is characterised in that：In the step (2), heating
Temperature is 80-100 DEG C.
5. the preparation method of oat flour biscuit as claimed in claim 3, it is characterised in that：In the step (3), the temperature of water is
25-30℃。
6. the preparation method of oat flour biscuit as claimed in claim 3, it is characterised in that：In the step (3), stirring is used and beaten
Egg machine is realized.
7. the preparation method of oat flour biscuit as claimed in claim 3, it is characterised in that：In the step (4), stir for the first time
Time is 1-2min, and second of mixing time is 5-15min.
8. the preparation method of oat flour biscuit as claimed in claim 3, it is characterised in that：In the step (5), baking processing is adopted
Realized with biscuit baking machine, and temperature is 185-195 DEG C above and below the biscuit baking machine proparea, middle area's temperature is 195-205 DEG C,
Rear zone temperature is 185-195 DEG C；Biscuit conveyer belt front wheel rotation speed is 13.0r/min, and rear wheel rotation speed is 12.8r/min；At baking
The reason time is 8-12min.
9. the preparation method of oat flour biscuit as claimed in claim 3, it is characterised in that：In the step (5), cooling treatment is adopted
Use cooling frame natural cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710642368.1A CN107183114A (en) | 2017-07-31 | 2017-07-31 | A kind of oat flour biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710642368.1A CN107183114A (en) | 2017-07-31 | 2017-07-31 | A kind of oat flour biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183114A true CN107183114A (en) | 2017-09-22 |
Family
ID=59884935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710642368.1A Pending CN107183114A (en) | 2017-07-31 | 2017-07-31 | A kind of oat flour biscuit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548823A (en) * | 2018-11-12 | 2019-04-02 | 姚俊娥 | A kind of oat flour cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007136891A3 (en) * | 2006-02-27 | 2008-08-14 | Gen Mills Marketing Inc | Whole grain products made with whole grain durum wheat |
| 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 |
-
2017
- 2017-07-31 CN CN201710642368.1A patent/CN107183114A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007136891A3 (en) * | 2006-02-27 | 2008-08-14 | Gen Mills Marketing Inc | Whole grain products made with whole grain durum wheat |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548823A (en) * | 2018-11-12 | 2019-04-02 | 姚俊娥 | A kind of oat flour cake and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170922 |
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| RJ01 | Rejection of invention patent application after publication |