CN108617728A - A kind of production method of walnut Oat Cracker - Google Patents
A kind of production method of walnut Oat Cracker Download PDFInfo
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- CN108617728A CN108617728A CN201810014407.8A CN201810014407A CN108617728A CN 108617728 A CN108617728 A CN 108617728A CN 201810014407 A CN201810014407 A CN 201810014407A CN 108617728 A CN108617728 A CN 108617728A
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- walnut
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- oat
- biscuit
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 37
- 235000020234 walnut Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000015895 biscuits Nutrition 0.000 claims abstract description 10
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000002600 sunflower oil Substances 0.000 claims abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 5
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract 2
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- 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 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
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- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
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- 241000589902 Leptospira Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- -1 insulin polysaccharide Chemical class 0.000 description 1
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- 230000007803 itching Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000001165 lymph node Anatomy 0.000 description 1
- 239000012528 membrane Substances 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
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 230000001225 therapeutic effect 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
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a kind of production method of walnut Oat Cracker, and primary raw material includes：Oat, olive oil or sunflower oil, wheat flour, brown sugar, egg, walnut kernel, multi-vitamins and minerals.The making of walnut Oat Cracker is as follows：Mixing and tune powder：By oatmeal, walnut powder, egg, olive oil or sunflower oil, it is placed in dough mixing machine and stir evenly for the first time；Walnut kernel is placed in oven and bakes 8 minutes for 150 degree, then takes out chopping；Wheat flour, oatmeal, walnut kernel, beta glucan crude product and walnut juice concentrated liquor is added, mixture is made after being stirred evenly for the second time；Molding：Gained mixture is molded with roll marks, biscuit is made；Baking：Biscuit is put into oven for baking；Packaging：Wait for that biscuit is cooled to room temperature, it is packaged to be walnut Oat Cracker, first time mixing time is 10~20min in the step (1), and second of mixing time is 5~15min, step (5) baking temperature is 150~170 DEG C, and baking time is 10~20min.
Description
Technical field
The present invention relates to a kind of cookies, more particularly, to walnut Oat Cracker and preparation method thereof.
Background technology
Oat is one of eight generalized grain crop of the world and I encloses the important Minor Crops oat (oats) in northern each province
Not only nutritive value is high, and medical research proves, often eating oat has reducing blood lipid, effect that is hypoglycemic and reducing angiocardiopathy
So food and drug administration's license publicizes the reduction cholesterol of oat on trade mark or advertisement, prevent cardiopathic
The effect domestic and international scientific researches of think that the healthcare function of oat is mainly attributed to soluble oats fiber in oat --- β-
It is-kind of soluble dietary fiber (SDF) highly beneficial to health to glucan, and this soluble ingredient is in oat
Content in bran is far above oat endosperm, is in the oatmeal of peeling for 6.6%~11.3%, in oat bran
β-beta-dextran content in 3.0%~5.4% oat bran between 4%~10%, and soluble fraction account for 65%~
90%.Its molecular structure is with β-1, and 3-D- glucans are main chain, and β-1,6-D- glucans are branch, about by 125-
25000 glucose molecules are formed by connecting, and molecular weight is 20,000-400 ten thousand dalton
Walnut is a kind of fruit of very nutrition, it can be can be regarded as fruit one kind, it can be with cardioprotection function, so being very much
What the elderly liked eating.The benefit of walnut has much in fact, is not restricted to the elderly and eats, and young, a middle-aged person has eaten the same
There are many benefits.Performance is sweet in flavor, warm-natured.Enter lung, liver, kidney three to pass through, can tonify the kidney and support yang, tonifying lung is astringed the lung, and is relaxed bowel.With reference to containing
Abundant fat oil, volume protein, calcium, phosphorus, iron, carrotene, vitamin B1, B2, the ingredients such as carbohydrate, niacin.Walnut Leaves
With walnut branch：Contain a large amount of Vc, Vb, Ve, carrotene, volatile oil (essential oil), tannin, product dyed thereby in Walnut Leaves
Matter and kernel feature space, insulin polysaccharide, organic acid, inorganic salts, high anti-inflammatory effect a variety of biochemistries such as polyphenol complex at
Grade, has and promote human body strong, to suffering from vitamin-deficiency, laryngitis, lymph node, first adornment adenoncus, tuberculosis, jaundice
Disease, gynaecological disease, skin disease etc. have good therapeutic effect.Walnut leaf, which decocts water, can control whole body itching；The Walnut Leaves of 1% concentrations above are soaked
Agent can kill Leptospira；Polyphenol complex contained in leaf has good antitumaous effect；The decoction of walnut leaf, Shang You
Sugared assimilation or the effect of blood glucose is reduced in acceleration bodies, and the Humoral immunities ability such as endocrine can be improved.
Cookies are a kind of snack food, are invented by Iranian, and original meaning is the thin biscuit of flat cake formula less, are had very much
Kind different-style taste, the most attracting characteristic of cookies is the mouthfeel with frankness, deeply welcomed by the people.
Invention content
An object of the present invention is to provide a kind of walnut Oat Cracker with excellent health functions.The purpose of the present invention
Two production methods for being to provide above-mentioned walnut Oat Cracker.
To achieve the above object, the present invention provides the following technical solutions：
A kind of walnut Oat Cracker, is made according to the raw material of following parts by weight：
Oat 10~20%；
Olive oil or sunflower oil 10~30%；
Wheat flour 15~60%；
Brown sugar 5~25%；
Egg 2~10%；
Walnut kernel 2~15%；
Multi-vitamins and minerals 1~1.1%；
The multi-vitamins and minerals contain per 100g：
Carbohydrate 26.2mg；
Vitamin A 5mg；
Vitamin B 1165.6mg；
Vitamin B2 300mg；
Vitamin B12 0mg；
Vitamin E 65.55mg；
Carrotene 30mg；
Iron 250.7mg；
Calcium 57g；
61 mg of linoleic acid；
Selenium 4.7323mg；
Magnesium 306mg；
Phosphorus 521mg.
As further scheme of the invention：The walnut Oat Cracker is made according to the raw material of following parts by weight,
A kind of production method of yolk crisp short cakes with sesame as described above, is as follows：
The production method of a kind of yolk crisp short cakes with sesame as described in claim 1-2 is any, which is characterized in that be as follows：
Mixing and tune powder：By oatmeal, walnut powder, egg, olive oil or sunflower oil, it is placed in dough mixing machine and stir for the first time
It is even；Walnut kernel is placed in oven and bakes 8 minutes for 150 degree, then takes out chopping；Wheat flour, oatmeal, walnut kernel, β-is added
Mixture is made in glucan crude product and walnut juice concentrated liquor after being stirred evenly for the second time；Molding：Gained mixture is used
Biscuit is made in roll marks molding；Baking：Biscuit is put into oven for baking；Packaging：It waits for that biscuit is cooled to room temperature, is packaged to be walnut
Oat Cracker.First time mixing time is 10~20min in the step (1), second mixing time be 5~
15min.Step (5) baking temperature is 150~170 DEG C, and baking time is 10~20min.
Inner packing：Packaging material disinfection room in being sent into after filling that wound membrane is unpacked carries out disinfection, and manually tests to yolk crisp short cakes with sesame,
Underproof yolk crisp short cakes with sesame is put into defective work glue case, and qualified yolk crisp short cakes with sesame is sent to dress is wrapped inside between inner packing.
It examines：Inspector will be contained the good product of inner packing by sampling plan sampling inspection using metal detection
There is the product isolation collection processing of metal.
Outer packing：Date of manufacture or validity date are stamped on outer packaging bag with coder, the good product of inner packing is filled
Enter in outer packaging bag and is sealed with sealing machine.
Vanning：Date of manufacture or validity date are stamped on packing case with coder, the product that outsourcing is installed is packed into packet
In vanning and with vanning tape seal；Storage：Packaged product warehousing is stored in product warehouse.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
God and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (2)
1. a kind of walnut Oat Cracker, which is characterized in that be made according to the raw material of following parts by weight：
Oat 10~20%；
Olive oil or sunflower oil 10~30%；
Wheat flour 15~60%；
Brown sugar 5~25%；
Egg 2~10%；
Walnut kernel 2~15%；
Multi-vitamins and minerals 1~1.1%；
The multi-vitamins and minerals contain per 100g：
Carbohydrate 26.2mg；
Vitamin A 5mg；
Vitamin B 1165.6mg；
Vitamin B2 300mg；
Vitamin B12 0mg；
Vitamin E 65.55mg；
Carrotene 30mg；
Iron 250.7mg；
Calcium 57g；
Selenium 4.7323mg；
Magnesium 306mg；
Phosphorus 521mg.
2. a kind of production method of walnut Oat Cracker as described in claim 1 is any, which is characterized in that specific steps are such as
Under：Mixing and tune powder：By oatmeal, walnut powder, egg, olive oil or sunflower oil, it is placed in dough mixing machine and stir for the first time
It mixes uniformly；Walnut kernel is placed in oven and bakes 8 minutes for 150 degree, then takes out chopping；Wheat flour, oatmeal, walnut is added
Mixture is made in benevolence, β-glucan crude product and walnut juice concentrated liquor after being stirred evenly for the second time；Molding：Gained is mixed
It closes object roll marks and is molded obtained biscuit；Baking：Biscuit is put into oven for baking；Packaging：It waits for that biscuit is cooled to room temperature, packs
To walnut Oat Cracker, first time mixing time is 10~20min in the step (1), and second of mixing time is 5
~15min, step (5) baking temperature are 150~170 DEG C, and baking time is 10~20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014407.8A CN108617728A (en) | 2018-01-08 | 2018-01-08 | A kind of production method of walnut Oat Cracker |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014407.8A CN108617728A (en) | 2018-01-08 | 2018-01-08 | A kind of production method of walnut Oat Cracker |
Publications (1)
| Publication Number | Publication Date |
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| CN108617728A true CN108617728A (en) | 2018-10-09 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286116A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | Dried fruit-oat cookie and preparation method thereof |
| CN105981768A (en) * | 2015-02-16 | 2016-10-05 | 上海食疗科技发展有限公司 | A kind of oat walnut cookies biscuit and preparation method |
| CN106804667A (en) * | 2015-11-27 | 2017-06-09 | 殷志杰 | A kind of multigrain biscuit with brain-invigorating |
-
2018
- 2018-01-08 CN CN201810014407.8A patent/CN108617728A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286116A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | Dried fruit-oat cookie and preparation method thereof |
| CN105981768A (en) * | 2015-02-16 | 2016-10-05 | 上海食疗科技发展有限公司 | A kind of oat walnut cookies biscuit and preparation method |
| CN106804667A (en) * | 2015-11-27 | 2017-06-09 | 殷志杰 | A kind of multigrain biscuit with brain-invigorating |
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Application publication date: 20181009 |