CN109527394A - A kind of oat product and preparation method thereof of low sugariness crispy texture - Google Patents
A kind of oat product and preparation method thereof of low sugariness crispy texture Download PDFInfo
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- CN109527394A CN109527394A CN201811530330.6A CN201811530330A CN109527394A CN 109527394 A CN109527394 A CN 109527394A CN 201811530330 A CN201811530330 A CN 201811530330A CN 109527394 A CN109527394 A CN 109527394A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
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- Polymers & Plastics (AREA)
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of oat products and preparation method thereof of low sugariness crispy texture.The oat product includes that the group of following parts by weight is grouped as: 50-70 parts of oatmeal, slurry feedstock 15-25 parts, 20-30 parts of nut composite dried fruit of mixing；The mixing slurry feedstock includes that the group of following parts by weight is grouped as: 5-10 parts of water, powder 2-6 parts crisp, 1-5 parts of condensed milk, 1-5 parts of milk powder, 5-10 parts of honey, 10-15 parts of butter, 10-15 parts of sunflower oil.Oat product provided by the invention is using complete oatmeal as primary raw material, using crisp powder as binder, sugariness is 49.9%, well below traditional molasses binder, without adding any additive, it can be obtained by simple mixing and baking, simple process, industrialization easy to accomplish；Oatmeal and nut composite dried fruit are arranged in pairs or groups, rationally, rich in taste compensates for oatmeal nutrition and the single defect of taste to formula.
Description
Technical field
The present invention relates to the oat products and its preparation side of food technology field more particularly to a kind of low sugariness crispy texture
Method.
Background technique
Snack food typically refers to the food that people eat in amusement, spare time.Proper amount of edible is lain fallow in daily life
Food be it is beneficial to human body, people can not only be met to delicious pursuit, additionally it is possible to appropriate supplement needed by human body nutrients
Matter.However, in order to meet consumer to the mouthfeel of snack food and the high request of flavour, the snack food of existing market mainly with
Based on the product of high sugar and high grease, the favor of consumer has been won really in mouthfeel and flavour, but the high high grease of sugar makes
It is less healthy to obtain snack food, often edible to easily cause body obesity, high sugar often means that high sugariness, the gustatory nerve of people
Be to sugariness it is indefatigable, high sugariness food, which is eaten for a long time, can make the gustatory nerve of people become numb, thus the demand to sugariness
It is higher.Human body has dependence to sweet taste, eats more high sugar foods, and human body is more to the food demand of high sugar, is easy
Form very unsound eating habit.
Oat product is a kind of snack food of health, and oat is rich in protein and plant fat, also containing it is higher can
Soluble dietary fiber has the function of norcholesterol and blood glucose outstanding, and oat raw material is added in powder form mostly at present
In food, to whole grain oat using less.
In view of this, it is necessary to oat product in the prior art be improved, to solve the above problems.
Summary of the invention
The purpose of the present invention one is to disclose a kind of oat product of low sugariness crispy texture, is based on complete oatmeal
Raw material is wanted, using crisp powder as binder, sweet taste is soft, and sugariness is 49.9%, well below traditional molasses binder, without adding
Add any additive, can be obtained by simple mixing and baking, simple process, industrialization easy to accomplish；By oatmeal and
Nut composite dried fruit is arranged in pairs or groups, formula rationally, rich in taste, compensate for well oatmeal nutrition and taste it is single lack
It falls into.
To achieve the above object, the present invention provides a kind of oat products of low sugariness crispy texture, including following weight
The group of number is grouped as: 50-70 parts of oatmeal, slurry feedstock 15-25 parts, 20-30 parts of nut composite dried fruit of mixing；The mixing
Slurry feedstock includes that the group of following parts by weight is grouped as: 5-10 parts of water, powder 2-6 parts crisp, 1-5 parts of condensed milk, 1-5 parts of milk powder,
5-10 parts of honey, 10-15 parts of butter, 10-15 parts of sunflower oil；The nut composite dried fruit includes the group of following parts by weight
Be grouped as: half 5-10 parts of cashew nut, 5-15 parts of pumpkin seeds benevolence, 5-10 parts of almond benevolence piece, Cranberry do 5-10 parts, freeze-dried strawberry grain
1-2 parts, 1-2 parts of apple grain of freeze-drying.
The purpose of the present invention two is to disclose a kind of preparation method of the oat product of low sugariness crispy texture, to prepare
Using complete oatmeal as primary raw material, using crisp powder as binder, sweet taste is soft, and sugariness is 49.9%, well below tradition
Molasses binder can be obtained without adding any additive by simple mixing and baking, and simple process is easy to accomplish
Industrialized oat product.
To achieve the above object, the present invention provides a kind of preparation method of the oat product of low sugariness crispy texture, packets
Include following steps:
Step 1: taking half cashew nut, baked in hot-blast stove, obtains half cashew nut of shortening；Pumpkin seeds benevolence is taken, is dried in hot-blast stove
Roasting, obtains shortening pumpkin seeds benevolence；Almond benevolence piece is taken, is baked in hot-blast stove, shortening almond benevolence piece is obtained；
Step 2: taking Cranberry dry, baked in hot-blast stove, until moisture is less than 10%；
Step 3: taking butter, melt in 70-80 DEG C of hot-blast stove complete；
Step 4: being fed intake, being stirred evenly in order by formula water intaking, crisp powder；
Step 5: taking honey, condensed milk, milk powder by formula, feeding intake and stirring evenly；
Step 6: taking sunflower oil, butter by formula, feeding intake and stirring evenly；
Step 7: taking oatmeal by formula, feed intake, stirs until oatmeal surface uniformly wraps slurries；
It is uniformly layered in hot-blast stove, toasts Step 8: slurry oatmeal will be wrapped up in；
Step 9: baking after the completion of oat it is crisp, make oat is crisp to fall to form particle naturally by the process of rewinding, turn
Chilling room is moved to, packs sealing after waiting the crisp complete cooling of oat；
Step 10: by oat is crisp and Cranberry is dry, freeze-dried strawberry grain, freeze-drying apple grain, half cashew nut of shortening, shortening pumpkin
Sub- benevolence, shortening almond benevolence piece are mixed to arrive finished product.
In some embodiments, in step 1, half cashew nut bakes 10-15min in 100-150 DEG C of hot-blast stove
Obtain half cashew nut of shortening；Pumpkin seeds benevolence bakes 15-20min in 120-150 DEG C of hot-blast stove and obtains shortening pumpkin seeds benevolence；
Almond benevolence piece bakes 10-15min in 100-120 DEG C of hot-blast stove and obtains shortening almond benevolence piece.
In some embodiments, in step 2, Cranberry, which does, bakes 10-20min in 80-110 DEG C of hot-blast stove,
Until moisture is less than 10%.
In some embodiments, in step 8, oatmeal thickness 1-5cm, 110-150 DEG C of baking temperature, baking time
30-60 minutes.
Compared with prior art, the beneficial effects of the present invention are: the oat system of low sugariness crispy texture provided by the invention
Product are using complete oatmeal as primary raw material, and using crisp powder as binder, sweet taste is soft, and sugariness is 49.9%, well below
Traditional molasses binder can be obtained, simple process without adding any additive by simple mixing and baking, be easy
Realize industrialization；Oatmeal and nut composite dried fruit are arranged in pairs or groups, rationally, rich in taste compensates for swallow to formula well
Oatmeal nutrition and the single defect of taste.
Specific embodiment
Below with reference to each embodiment, the present invention is described in detail, but it should be stated that, these embodiments are simultaneously
Non- limitation of the present invention, those of ordinary skill in the art are according to these embodiments in made function, method or structure
Equivalent transformation or substitution, all belong to the scope of protection of the present invention within.
Described crisp powder uses publication date on November 28th, 2017, Publication No. in the embodiment of the present invention
CN107397206A, in entitled " preparation method that a kind of bonding uses powder and preparation method thereof and bonding based food "
Bonding powder in state's application for a patent for invention.
Embodiment one:
Present embodiment discloses a kind of oat products of low sugariness crispy texture, the group grouping including following parts by weight
At: 50 parts of oatmeal, mixing 15 parts of slurry feedstock, 20 parts of nut composite dried fruit；The mixing slurry feedstock includes following weight
The group of number is grouped as: 5 parts of water, 2 parts of crisp powder, 1 part of condensed milk, 1 part of milk powder, 5 parts of honey, 10 parts of butter, sunflower oil 10
Part；The nut composite dried fruit includes that the group of following parts by weight is grouped as: half 5 parts of cashew nut, 5 parts of pumpkin seeds benevolence, almond benevolence
5 parts of piece, Cranberry are 5 parts dry, 1 part of freeze-dried strawberry grain, are lyophilized 1 part of apple grain.
The present embodiment also discloses a kind of preparation method of the oat product of low sugariness crispy texture, includes the following steps:
Step 1: taking half cashew nut, baked in hot-blast stove, obtains half cashew nut of shortening；Pumpkin seeds benevolence is taken, is dried in hot-blast stove
Roasting, obtains shortening pumpkin seeds benevolence；Almond benevolence piece is taken, is baked in hot-blast stove, shortening almond benevolence piece is obtained；
Step 2: taking Cranberry dry, baked in hot-blast stove, until moisture is less than 10%；
Step 3: taking butter, melt in 70 DEG C of hot-blast stove complete；
Step 4: being fed intake, being stirred evenly in order by formula water intaking, crisp powder；
Step 5: taking honey, condensed milk, milk powder by formula, feeding intake and stirring evenly；
Step 6: taking sunflower oil, butter by formula, feeding intake and stirring evenly；
Step 7: taking oatmeal by formula, feed intake, stirs until oatmeal surface uniformly wraps slurries；
It is uniformly layered in hot-blast stove, toasts Step 8: slurry oatmeal will be wrapped up in；
Step 9: baking after the completion of oat it is crisp, make oat is crisp to fall to form particle naturally by the process of rewinding, turn
Chilling room is moved to, packs sealing after waiting the crisp complete cooling of oat；
Step 10: by oat is crisp and Cranberry is dry, freeze-dried strawberry grain, freeze-drying apple grain, half cashew nut of shortening, shortening pumpkin
Sub- benevolence, shortening almond benevolence piece are mixed to arrive finished product.
Wherein, in step 1, half cashew nut bakes 10min in 100 DEG C of hot-blast stove and obtains half cashew nut of shortening；Pumpkin
Sub- benevolence bakes 15min in 120 DEG C of hot-blast stove and obtains shortening pumpkin seeds benevolence；Almond benevolence piece bakes in 100 DEG C of hot-blast stove
10min obtains shortening almond benevolence piece.In step 2, Cranberry, which does, bakes 10min in 80 DEG C of hot-blast stove, until moisture is less than
Until 10%.In step 8, oatmeal thickness 1cm, 110 DEG C of baking temperature, baking time 30 minutes.
Embodiment two:
Present embodiment discloses a kind of oat products of low sugariness crispy texture, the group grouping including following parts by weight
At: 60 parts of oatmeal, mixing 20 parts of slurry feedstock, 25 parts of nut composite dried fruit；The mixing slurry feedstock includes following weight
The group of number is grouped as: 8 parts of water, 4 parts of crisp powder, 4 parts of condensed milk, 4 parts of milk powder, 8 parts of honey, 12 parts of butter, sunflower oil 13
Part；The nut composite dried fruit includes that the group of following parts by weight is grouped as: half 7 parts of cashew nut, 10 parts of pumpkin seeds benevolence, almond benevolence
9 parts of piece, Cranberry are 7 parts dry, 1.5 parts of freeze-dried strawberry grain, are lyophilized 1.5 parts of apple grain.
The present embodiment also discloses a kind of preparation method of the oat product of low sugariness crispy texture, includes the following steps:
Step 1: taking half cashew nut, baked in hot-blast stove, obtains half cashew nut of shortening；Pumpkin seeds benevolence is taken, is dried in hot-blast stove
Roasting, obtains shortening pumpkin seeds benevolence；Almond benevolence piece is taken, is baked in hot-blast stove, shortening almond benevolence piece is obtained；
Step 2: taking Cranberry dry, baked in hot-blast stove, until moisture is less than 10%；
Step 3: taking butter, melt in 75 DEG C of hot-blast stove complete；
Step 4: being fed intake, being stirred evenly in order by formula water intaking, crisp powder；
Step 5: taking honey, condensed milk, milk powder by formula, feeding intake and stirring evenly；
Step 6: taking sunflower oil, butter by formula, feeding intake and stirring evenly；
Step 7: taking oatmeal by formula, feed intake, stirs until oatmeal surface uniformly wraps slurries；
It is uniformly layered in hot-blast stove, toasts Step 8: slurry oatmeal will be wrapped up in；
Step 9: baking after the completion of oat it is crisp, make oat is crisp to fall to form particle naturally by the process of rewinding, turn
Chilling room is moved to, packs sealing after waiting the crisp complete cooling of oat；
Step 10: by oat is crisp and Cranberry is dry, freeze-dried strawberry grain, freeze-drying apple grain, half cashew nut of shortening, shortening pumpkin
Sub- benevolence, shortening almond benevolence piece are mixed to arrive finished product.
Wherein, in step 1, half cashew nut bakes 13min in 120 DEG C of hot-blast stove and obtains half cashew nut of shortening；Pumpkin
Sub- benevolence bakes 17min in 130 DEG C of hot-blast stove and obtains shortening pumpkin seeds benevolence；Almond benevolence piece bakes in 110 DEG C of hot-blast stove
13min obtains shortening almond benevolence piece.In step 2, Cranberry, which does, bakes 15min in 100 DEG C of hot-blast stove, until moisture is small
Until 10%.In step 8, oatmeal thickness 3cm, 130 DEG C of baking temperature, baking time 40 minutes.
Embodiment three:
Present embodiment discloses a kind of oat products of low sugariness crispy texture, the group grouping including following parts by weight
At: 70 parts of oatmeal, mixing 25 parts of slurry feedstock, 30 parts of nut composite dried fruit；The mixing slurry feedstock includes following weight
The group of number is grouped as: 10 parts of water, 6 parts of crisp powder, 5 parts of condensed milk, 5 parts of milk powder, 10 parts of honey, 15 parts of butter, sunflower oil 15
Part；The nut composite dried fruit includes that the group of following parts by weight is grouped as: half 10 parts of cashew nut, 15 parts of pumpkin seeds benevolence, almond
10 parts of benevolence piece, Cranberry are 10 parts dry, 2 parts of freeze-dried strawberry grain, are lyophilized 2 parts of apple grain.
The present embodiment also discloses a kind of preparation method of the oat product of low sugariness crispy texture, includes the following steps:
Step 1: taking half cashew nut, baked in hot-blast stove, obtains half cashew nut of shortening；Pumpkin seeds benevolence is taken, is dried in hot-blast stove
Roasting, obtains shortening pumpkin seeds benevolence；Almond benevolence piece is taken, is baked in hot-blast stove, shortening almond benevolence piece is obtained；
Step 2: taking Cranberry dry, baked in hot-blast stove, until moisture is less than 10%；
Step 3: taking butter, melt in 80 DEG C of hot-blast stove complete；
Step 4: being fed intake, being stirred evenly in order by formula water intaking, crisp powder；
Step 5: taking honey, condensed milk, milk powder by formula, feeding intake and stirring evenly；
Step 6: taking sunflower oil, butter by formula, feeding intake and stirring evenly；
Step 7: taking oatmeal by formula, feed intake, stirs until oatmeal surface uniformly wraps slurries；
It is uniformly layered in hot-blast stove, toasts Step 8: slurry oatmeal will be wrapped up in；
Step 9: baking after the completion of oat it is crisp, make oat is crisp to fall to form particle naturally by the process of rewinding, turn
Chilling room is moved to, packs sealing after waiting the crisp complete cooling of oat；
Step 10: by oat is crisp and Cranberry is dry, freeze-dried strawberry grain, freeze-drying apple grain, half cashew nut of shortening, shortening pumpkin
Sub- benevolence, shortening almond benevolence piece are mixed to arrive finished product.
Wherein, in step 1, half cashew nut bakes 15min in 150 DEG C of hot-blast stove and obtains half cashew nut of shortening；Pumpkin
15-20min is baked in the hot-blast stove of 150 DEG C of sub- benevolence obtains shortening pumpkin seeds benevolence；Almond benevolence piece is in 100-120 DEG C of hot-blast stove
It bakes 15min and obtains shortening almond benevolence piece.In step 2, Cranberry does bakes 20min, Zhi Daoshui in 110 DEG C of hot-blast stove
Until dividing less than 10%.In step 8, oatmeal thickness 5cm, 150 DEG C of baking temperature, baking time 60 minutes.
The series of detailed descriptions listed above only for feasible embodiment of the invention specifically
Protection scope bright, that they are not intended to limit the invention, it is all without departing from equivalent implementations made by technical spirit of the present invention
Or change should all be included in the protection scope of the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (5)
1. a kind of oat product of low sugariness crispy texture, which is characterized in that the group including following parts by weight is grouped as: oat
50-70 parts of piece, slurry feedstock 15-25 parts, 20-30 parts of nut composite dried fruit of mixing；
The mixing slurry feedstock includes that the group of following parts by weight is grouped as: 5-10 parts of water, powder 2-6 parts crisp, condensed milk 1-5
Part, 1-5 parts of milk powder, 5-10 parts of honey, 10-15 parts of butter, 10-15 parts of sunflower oil；
The nut composite dried fruit includes that the group of following parts by weight is grouped as: half 5-10 parts of cashew nut, 5-15 parts of pumpkin seeds benevolence,
5-10 parts of almond benevolence piece, Cranberry are 5-10 parts dry, 1-2 parts of freeze-dried strawberry grain, are lyophilized 1-2 parts of apple grain.
2. the preparation method of the oat product of low sugariness crispy texture according to claim 1, which is characterized in that including such as
Lower step:
Step 1: taking half cashew nut, baked in hot-blast stove, obtains half cashew nut of shortening；Pumpkin seeds benevolence is taken, is baked in hot-blast stove,
Obtain shortening pumpkin seeds benevolence；Almond benevolence piece is taken, is baked in hot-blast stove, shortening almond benevolence piece is obtained；
Step 2: taking Cranberry dry, baked in hot-blast stove, until moisture is less than 10%；
Step 3: taking butter, melt in 70-80 DEG C of hot-blast stove complete；
Step 4: being fed intake, being stirred evenly in order by formula water intaking, crisp powder；
Step 5: taking honey, condensed milk, milk powder by formula, feeding intake and stirring evenly；
Step 6: taking sunflower oil, butter by formula, feeding intake and stirring evenly；
Step 7: taking oatmeal by formula, feed intake, stirs until oatmeal surface uniformly wraps slurries；
It is uniformly layered in hot-blast stove, toasts Step 8: slurry oatmeal will be wrapped up in；
Step 9: baking after the completion of oat it is crisp, make oat is crisp to fall to form particle naturally by the process of rewinding, be transferred to
Chilling room packs sealing after waiting the crisp complete cooling of oat；
Step 10: by oat is crisp and Cranberry is dry, freeze-dried strawberry grain, freeze-drying apple grain, half cashew nut of shortening, shortening pumpkin seeds
Benevolence, shortening almond benevolence piece are mixed to arrive finished product.
3. the preparation method of the oat product of low sugariness crispy texture according to claim 2, which is characterized in that step 1
In, half cashew nut bakes 10-15min in 100-150 DEG C of hot-blast stove and obtains half cashew nut of shortening；Pumpkin seeds benevolence is in 120-
15-20min is baked in 150 DEG C of hot-blast stove obtains shortening pumpkin seeds benevolence；Almond benevolence piece bakes in 100-120 DEG C of hot-blast stove
10-15min obtains shortening almond benevolence piece.
4. the preparation method of the oat product of low sugariness crispy texture according to claim 2, which is characterized in that step 2
In, Cranberry, which does, bakes 10-20min in 80-110 DEG C of hot-blast stove, until moisture is less than 10%.
5. the preparation method of the oat product of low sugariness crispy texture according to claim 2, which is characterized in that step 8
In, oatmeal thickness 1-5cm, 110-150 DEG C of baking temperature, baking time 30-60 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447718A (en) * | 2019-08-07 | 2019-11-15 | 欧扎克(天津)食品有限公司 | A kind of Yoghourt fruit oatmeal and preparation method thereof |
| CN114568636A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Cereal composition with good crispness and preparation method thereof |
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