CN111134167A - Dried fruit and oat biscuit - Google Patents
Dried fruit and oat biscuit Download PDFInfo
- Publication number
- CN111134167A CN111134167A CN201811303762.3A CN201811303762A CN111134167A CN 111134167 A CN111134167 A CN 111134167A CN 201811303762 A CN201811303762 A CN 201811303762A CN 111134167 A CN111134167 A CN 111134167A
- Authority
- CN
- China
- Prior art keywords
- parts
- oat
- biscuit
- fruit
- flour
- 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.)
- Withdrawn
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 22
- 235000011869 dried fruits Nutrition 0.000 title claims description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 13
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 13
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000020234 walnut Nutrition 0.000 claims abstract description 13
- 241000758789 Juglans Species 0.000 claims description 12
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a dry fruit oat biscuit which is composed of the following raw materials in parts by weight: 120-160 parts of wheat flour, 15-25 parts of honey, 50-60 parts of oat flour, 10-12 parts of eggs, 20-40 parts of milk powder, 8-10 parts of butter, 10-12 parts of Chinese chestnuts, 10-12 parts of walnut kernels, 1-3 parts of fruit juice, 10-12 parts of almonds and 1-3 parts of salt; the dry-fruit oat biscuits produced by the invention are added with a crisp and sweet dry-fruit oat biscuit with rich mouthfeel for oat food, are suitable for all people who love oat taste and rely on oat for health care, and are preferred snacks suitable for patients with cardiovascular diseases.
Description
Technical Field
The invention belongs to the field of food, and relates to a dried fruit oat biscuit.
Background
The biscuits are common leisure food, are sweet, crisp and delicious, are deeply loved by people, are mostly made of flour, cream and the like on the market, have low nutritional value, cannot meet the increasing health care consciousness of people, and are more and more popular with people, particularly young people, along with the improvement of the living standard of people.
The oat is rich in protein, fat, starch, sugar, vitamins B1 and B2, and various mineral substances required by human body, and is a good dietary raw material and a body-building tonic; the nutritional supplement food is very suitable for children and juveniles in a growth period to serve as nutritional supplement food materials, is well digested and absorbed, is also popular among the old, and is rich in various trace elements and amino acids; moderate sweet taste and low calorie; has effects in promoting blood circulation, dispelling blood stasis, caring skin, removing toxic substances, and caring skin; has natural flower fragrance and good taste.
Disclosure of Invention
The invention aims to provide a dried fruit oat biscuit.
In order to achieve the purpose, the invention provides the following technical scheme:
a dried fruit oat biscuit is composed of the following raw materials in parts by weight: 120-160 parts of wheat flour, 15-25 parts of honey, 50-60 parts of oat flour, 10-12 parts of eggs, 20-40 parts of milk powder, 8-10 parts of butter, 10-12 parts of Chinese chestnuts, 10-12 parts of walnut kernels, 1-3 parts of fruit juice, 10-12 parts of almonds and 1-3 parts of salt.
Further, the dried fruit oat biscuit is composed of the following raw materials in parts by weight: 120 parts of wheat flour, 15 parts of honey, 50 parts of oat flour, 10 parts of eggs, 20 parts of milk powder, 8 parts of butter, 10 parts of Chinese chestnuts, 10 parts of walnut kernels, 1 part of fruit juice, 10 parts of almonds and 1 part of salt.
Further, the dried fruit oat biscuit is composed of the following raw materials in parts by weight: 140 parts of wheat flour, 20 parts of honey, 55 parts of oat flour, 11 parts of eggs, 30 parts of milk powder, 9 parts of butter, 11 parts of Chinese chestnuts, 11 parts of walnut kernels, 2 parts of fruit juice, 11 parts of almonds and 2 parts of salt.
Further, the dried fruit oat biscuit is composed of the following raw materials in parts by weight: 160 parts of wheat flour, 25 parts of honey, 60 parts of oat flour, 12 parts of eggs, 40 parts of milk powder, 10 parts of butter, 12 parts of Chinese chestnuts, 12 parts of walnut kernels, 3 parts of fruit juice, 12 parts of almonds and 3 parts of salt.
The invention has the beneficial effects that:
1. the dry-fruit oat biscuit produced by the invention adds a crisp and sweet dry-fruit oat biscuit with rich taste to oat food.
2. Is suitable for all people who love oat taste and rely on oat for health care.
3. Is suitable for the preferred snacks of patients with cardiovascular diseases.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any inventive step,
all fall within the scope of protection of the present invention.
Example one
A dried fruit oat biscuit is composed of the following raw materials in parts by weight: 120-160 parts of wheat flour, 15-25 parts of honey, 50-60 parts of oat flour, 10-12 parts of eggs, 20-40 parts of milk powder, 8-10 parts of butter, 10-12 parts of Chinese chestnuts, 10-12 parts of walnut kernels, 1-3 parts of fruit juice, 10-12 parts of almonds and 1-3 parts of salt.
Example two
A dried fruit oat biscuit is composed of the following raw materials in parts by weight: 120 parts of wheat flour, 15 parts of honey, 50 parts of oat flour, 10 parts of eggs, 20 parts of milk powder, 8 parts of butter, 10 parts of Chinese chestnuts, 10 parts of walnut kernels, 1 part of fruit juice, 10 parts of almonds and 1 part of salt.
EXAMPLE III
A dried fruit oat biscuit is composed of the following raw materials in parts by weight: 140 parts of wheat flour, 20 parts of honey, 55 parts of oat flour, 11 parts of eggs, 30 parts of milk powder, 9 parts of butter, 11 parts of Chinese chestnuts, 11 parts of walnut kernels, 2 parts of fruit juice, 11 parts of almonds and 2 parts of salt.
Example four
A dried fruit oat biscuit is composed of the following raw materials in parts by weight: 160 parts of wheat flour, 25 parts of honey, 60 parts of oat flour, 12 parts of eggs, 40 parts of milk powder, 10 parts of butter, 12 parts of Chinese chestnuts, 12 parts of walnut kernels, 3 parts of fruit juice, 12 parts of almonds and 3 parts of salt.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (4)
1. The dried fruit oat biscuit is characterized by comprising the following raw materials in parts by weight: 120-160 parts of wheat flour, 15-25 parts of honey, 50-60 parts of oat flour, 10-12 parts of eggs, 20-40 parts of milk powder, 8-10 parts of butter, 10-12 parts of Chinese chestnuts, 10-12 parts of walnut kernels, 1-3 parts of fruit juice, 10-12 parts of almonds and 1-3 parts of salt.
2. The dry oat biscuit of claim 1, which is characterized by comprising the following raw materials in parts by weight: 120 parts of wheat flour, 15 parts of honey, 50 parts of oat flour, 10 parts of eggs, 20 parts of milk powder, 8 parts of butter, 10 parts of Chinese chestnuts, 10 parts of walnut kernels, 1 part of fruit juice, 10 parts of almonds and 1 part of salt.
3. The dry oat biscuit of claim 1, which is characterized by comprising the following raw materials in parts by weight: 140 parts of wheat flour, 20 parts of honey, 55 parts of oat flour, 11 parts of eggs, 30 parts of milk powder, 9 parts of butter, 11 parts of Chinese chestnuts, 11 parts of walnut kernels, 2 parts of fruit juice, 11 parts of almonds and 2 parts of salt.
4. The dry oat biscuit of claim 1, which is characterized by comprising the following raw materials in parts by weight: 160 parts of wheat flour, 25 parts of honey, 60 parts of oat flour, 12 parts of eggs, 40 parts of milk powder, 10 parts of butter, 12 parts of Chinese chestnuts, 12 parts of walnut kernels, 3 parts of fruit juice, 12 parts of almonds and 3 parts of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811303762.3A CN111134167A (en) | 2018-11-03 | 2018-11-03 | Dried fruit and oat biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811303762.3A CN111134167A (en) | 2018-11-03 | 2018-11-03 | Dried fruit and oat biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111134167A true CN111134167A (en) | 2020-05-12 |
Family
ID=70515502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811303762.3A Withdrawn CN111134167A (en) | 2018-11-03 | 2018-11-03 | Dried fruit and oat biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111134167A (en) |
-
2018
- 2018-11-03 CN CN201811303762.3A patent/CN111134167A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200512 |