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Rye-and-oat biscuit

A technology of oatmeal biscuits and rye, applied in baking, dough processing, baked food, etc., can solve the problems of not satisfying health care awareness and low nutritional value, and achieve the effect of improving the body's immunity

Inactive Publication Date: 2016-01-06
青岛安惠仕生物制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are a common snack food, sweet and delicious, and are deeply loved by people. Most of the biscuits on the market are made of flour and cream, which have low nutritional value and cannot meet people's increasing awareness of health care. As people's living standards biscuits with certain health benefits will become more and more popular among people, especially young people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A rye oatmeal biscuit, which is composed of the following raw materials in parts by weight: 80-100 parts of whole wheat flour, 1-3 parts of fruit juice, 70-80 parts of oat flour, 15-25 parts of honey, 30-50 parts of rye flour, and 10 parts of chestnut -30 parts, 10-12 parts of mango, 10-12 parts of egg, 10-12 parts of lychee, 10-12 parts of butter, 10-12 parts of milk powder, 2-4 parts of table salt.

Embodiment 2

[0017] A rye oatmeal biscuit, which is composed of the following raw materials in parts by weight: 80 parts of whole wheat flour, 1 part of fruit juice, 70 parts of oat flour, 15 parts of honey, 30 parts of rye flour, 10 parts of chestnut, 10 parts of mango, 10 parts of egg, 10 parts of lychee, 10 parts of butter, 10 parts of milk powder, 2 parts of table salt.

Embodiment 3

[0019] A rye oatmeal biscuit, which is composed of the following raw materials in parts by weight: 90 parts of whole wheat flour, 2 parts of fruit juice, 75 parts of oat flour, 20 parts of honey, 40 parts of rye flour, 20 parts of chestnut, 11 parts of mango, 11 parts of egg, 11 parts of lychees, 11 parts of butter, 11 parts of milk powder, and 3 parts of table salt.

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PUM

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Abstract

The invention discloses a rye-and-oat biscuit. The rye-and-oat biscuit is composed of the following raw materials by weight: 80-100 parts of whole wheat flour, 1-3 parts of fruit juice, 70-80 parts of oat powder, 15-25 parts of honey, 30-50 parts of rye powder, 10-30 parts of chestnut, 10-12 parts of mango, 10-12 parts of egg, 10-12 parts of lichee, 10-12 parts of butter, 10-12 parts of milk powder and 2-4 parts of salt. According to the rye-and-oat biscuit, the added rye powder is rich in multiple trace elements of calcium, iron, zinc, selenium, etc. The rye-and-oat biscuit can improve body immunity and is nutritious health-reserving food.

Description

technical field [0001] The invention belongs to the field of food and relates to a rye oat biscuit. Background technique [0002] Biscuits are a common snack food, sweet and delicious, and are deeply loved by people. Most of the biscuits on the market are made of flour and cream, which have low nutritional value and cannot meet people's increasing awareness of health care. As people's living standards biscuits with certain health benefits will become more and more popular among people, especially young people. [0003] Oatmeal is rich in protein, fat, starch, sugar, vitamin B1, B2 and various minerals needed by the human body. It is a good dietary raw material and tonic; it is very suitable for children and adolescents in the growing period as a nutritional supplement The ingredients are easy to digest and absorb, and are also loved by the elderly. They are rich in nutrients and rich in various trace elements and amino acids; they are moderately sweet and low in calories; t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 刘毅
Owner 青岛安惠仕生物制药有限公司
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