31 results about "Oat Biscuit" patented technology

The invention relates to the field of foods, and particularly discloses Chinese yam and oat biscuits. The biscuits are prepared from the following raw materials in parts by weight: 80 parts of flour, 20-50 parts of Chinese yam flesh, 20 parts of oatmeal, 0.5-3 parts of a leavening agent, 15-30 parts of sweetening agent, 20-50 parts of fat and 20-50 parts of water. The Chinese yam and oat biscuits disclosed by the invention have the beneficial effects that the Chinese yam flesh is used for making the biscuits, so that the fragrant and sweet mouth feel of the Chinese yam and the crispness of the biscuits are combined; besides, sugar is not added in the biscuits, so that the quantity of heat is reduced. The Chinese yam flesh is added, so that the biscuits disclosed by the invention contain a great quantity of dietary fibers, are favorable for digestion and preventing and treating constipation, and are very suitable for obesity crowds to eat.

The invention discloses vegetable oatmeal cookie and a preparation method thereof. The vegetable oatmeal cookie is composed of 100 to 160 parts of whole wheat flour, 100 to 140 parts of oatmeal powder, 15 to 25 parts of tomato, 10 to 20 parts of carrot, 10 to 20 parts of celery, 10 to 20 parts of spinach, 8 to 12 parts of vegetable oil, 10 to 20 parts of egg, 10 to 20 parts of honey, 1 to 2 parts of vanilla extract and 1 to 3 parts of salt by weight. The vegetable oatmeal cookie belongs to oatmeal food, and the vegetable oatmeal cookie is crispy, sweet and rich in mouth feel, is rich in vitamin and carotene, is suitable for all the people who like oatmeal taste and depend on oatmeal health care, and is the first choice of hypertension patients among all the snacks.

The invention discloses oat biscuit powder capable of lowering blood pressure. The biscuit powder is made of, by weight, 240-280 parts of oat powder, 60-70 parts of buckwheat powder, 14-18 parts of arrowroot powder, 10-15 parts of bitter gourd powder, 20-30 parts of cream powder, 30-40 parts of sunflower seeds, 8-12 parts of asparagus, 6-8 parts of lentinus edodes, 2-3 parts of corn stigma, 3-4 parts of persimmon leaves, 2-3 parts of figs, 1-2 parts of grape leaves, 2-3 parts of Ashitaba, 1-2 parts of cyclocarya paliurus leaves, 2-3 parts of sunflower leaves, 3-4 parts of baking powder and 8-12 parts of nutrition powder. The nutrition powder is made of crab shells and chicken bones, and therefore the biscuit powder can promote bone and marrow growth, nourish the muscle and tendon and treat fractures and has higher nutritive value; premixed biscuit powder is made of the main raw materials of oat powder and buckwheat powder capable of lowering blood pressure and blood sugar and various auxiliary raw materials capable of lowering blood pressure, the premixed biscuit powder only needs to be mixed with an appropriate amount of water to be kneaded into dough, and then the dough can be processed into biscuits; the method is easy and convenient to implement and suitable for household use, the biscuits made through the method are fragrant, sweet, crisp and tasty and have an obvious blood pressure lowering effect.

The invention relates to snack industrialized preparation methods, particularly to a preparation method of an oat biscuit. The method comprises (1) oat frying including washing oat and baking the oat at a temperatures of 50-120 DEG C for 80-25 minutes; (2) oat rolling, rolling the oat into rolled oat; (3) material preparation including weighing out, by weight, 100-150 parts of the rolled oat, 40-65 parts of salad oil, 12-25 parts of sugar, 30-50 parts of honey and 10-18 parts of water; (4) biscuit base making including, firstly, uniformly mixing the sugar and the water, then adding the salad oil and the honey and uniformly mixing the mixture again, secondly, adding and uniformly mixing the rolled oat into the mixture, and lastly, forming biscuit bases; (5) baking including baking the biscuit bases at a temperature of 70-120 DEG C for 50-30 minutes; (6) packaging including cooling finished biscuits to normal temperature and packaging the biscuits. The preparation method of the oat biscuit has the advantages that a crispy and sweet oat biscuit is added to oat food and can be designed to be provided with different tastes of different ingredients, which include light taste, strong taste and popular taste, according to the different taste demands of people.

The invention provides oat biscuits. The oat biscuits are composed of, by weight, 100 parts of wheat meal, 50 parts of oat meal, 0.1-0.5 part of China roses, 0.1-0.3 part of peach blossom, 1-3 parts of lycium barbarum, 0.1-0.5 part of rosemary, 0.5-1 part of sweet almonds, 0.5-1 part of black sesame, 6-10 parts of palm oil, 0.5-1 part of stevia rebaudian, 0.1-0.5 part of salt and 0.05-0.08 part of swelling agents. Compared with the prior art, the oat biscuits have the following advantages that the oat biscuits are rich in nutrient, micro-element and amino acid, moderate in sweet taste and low in calorie, has the effects of promoting blood circulation, removing stasis, moistening the skin, expelling toxins, beatifying the face, has the natural floral note, and is good in taste.

The invention discloses a dry fruit oat biscuit. The dry fruit oat biscuit is made from raw materials comprising, 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 biscuit serving as the oat food is crisp, sweet and rich in taste, is suitable for all crowds loving oat taste and depending on oat healthcare, and is a preferred snack for cardiovascular disease patients.

The invention discloses a sea sedge oat biscuit and a preparation method thereof. The sea sedge oat biscuit consists of the following ingredients by weight parts: 100-120 parts of corn flour, 40-50 parts of oat powder, 1-3 parts of vanilla essence, 20-40 parts of yoghourt, 15-25 parts of sea sedge, 6-10 parts of sucrose, 10-12 parts of Saccharina japonica, 8-10 parts of olive oil, 15-25 parts of honey, 10-12 parts of eggs and 2-4 parts of salt. The sea sedge oat biscuit is rich in various nutrient substances including vitamin B, carotene beta, vitamin B6, folic acid, iron and potassium, has crisp taste and low sugar content, and is the best choice of healthy diet of people.

The invention relates to the food field and particularly relates to a banana oat biscuit. The banana oat biscuit is prepared from the following raw materials by weight, flour 80, banana meat 20-50, oat 20, raising agent 0.5-3, sweetener 15-30, grease 20-50 and water 20-50. The banana oat biscuit is advantaged in that, the banana meat is utilized to make the biscuit, sweet and luscious taste of the banana and biscuit crispness are integrated, the sweeter in the biscuit is further reduced, and heat is reduced. Through adding the banana meat, the biscuit has a lot of meal fiber which facilitates digestion and prevents constipation, so the banana oat biscuit is quite suitable for obesity people.

Provided is a chive-flavored fish scale and oat biscuit. The biscuit is prepared from, by mass, 80-120 parts of flour, 3-8 parts of milk powder, 20-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda or mixed base, 1-5 parts of salt, 10-22 parts of chives, 10-35 parts of shortening or butter, 25-55 parts of oat powder and 16-30 parts of fish scale powder. The chive-flavored fish scale and oat biscuit is uniform and delicate in tissue, light yellow to golden yellow in color, fragrant and crispy in taste, the special flavors of the biscuit, the coat and the chives are achieved, the fishy taste does not exist, good palatability is achieved; the added oat powder and fish scale power give the oat fragrance and the fish flavor to the biscuit, multiple nutrients and the health-care function are given to the biscuit, eating is convenient, and a new approach is provided for development of fish scales.

Sweet fish scale and oat biscuits are prepared from, by mass, 80-120 parts of flour, 5-10 parts of milk powder, 40-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda, 0.4-1 part of table salt, 20-40 parts of white sugar, 10-30 parts of shortening or butter, 20-50 parts of oat powder and 15-30 parts of fish scale powder. The sweet fish scale and oat biscuits are uniform, fine and smooth in texture, lightly yellow to golden yellow in color, soft, aromatic and crisp in taste, free of the fishy smell and good in palatability, and have the special aroma of biscuits, oat and fish scales; besides, due to the added oat powder and fish scale powder, the biscuits have various nutrients and the healthcare function while enriched with the oat aroma and the fish aroma and are convenient to eat, and a new approach is provided for development and utilization of fish scales.

The invention discloses a caramel oat biscuit comprising the following raw materials by weight parts: 140-150 parts of wheat flour, 4-8 parts of salt, 40-60 parts of oatmeal, 2-4 parts of fruit juice, 30-40 parts of sweet potato, 20-30 parts of honey, 10-14 parts of maple sugar, 10-14 parts of egg, 10-14 parts of strawberry, 10-14 parts of butter, 14-16 parts of mango, and 40-60 parts of water. The caramel oat biscuit has new mouthfeel, is suitable for population loving oat taste and taking oat for health care, has rich caramel taste, and is the first choice snack of people loving caramel taste.

The invention discloses a vegetable oat biscuit. The vegetable oat biscuit is made from following raw materials, by weight, 100 to 120 parts of wholemeal, 10 to 12 parts of honey, 100 to 120 parts of oat powder, 10 to 12 parts of egg, 10 to 12 parts of jam, 8 to 10 parts of butter, 12 to 14 parts of strawberry, 10 to 12 parts of carrot, 1 to 3 parts of vanilla extract, 10 to 12 parts of mango and 1 to 3 parts of salt. The invention provides a vegetable oat biscuit being crisp, sweet, and abundant in mouthfeel to oat foodstuffs, the vegetable oat biscuit is rich in various vitamins and carotene, so the vegetable oat biscuit is suitable for people whole like taste of oat and depend on the oat to keep health, and is the preferred snacks of hypertensive.

The invention relates to an industrial making method of snacks, in particular to an oatmeal cookie with caramel taste. The oatmeal cookie with the caramel taste contains the following components by weight: 110 parts of butter, 150 parts of low-gluten flour, 12 parts of maple sugar, 80 parts of brown sugar, 50 parts of oat powder and 0.3 part of vanillin. The oatmeal cookie is made through the following steps: 1) boiling the butter, the maple sugar and the brown sugar under the temperature of 160 DEG C till the butter is molten and a maker can smell sweet smell and continuing conducting boiling for 3min under the temperature of 130 DEG C till the mixture is slightly coked; 2) adding the screened low-gluten flour and conducting stirring; 3) adding the oat powder and the vanillin and evenly stirring the mixture; 4) making the mixture into a cookie blank 60mm in left-right diameter and 3mm in thickness; 5) conducting baking for 15min under the temperature of 180 DEG C. The oatmeal cookie has the advantage that a cookie with new taste is added into oatmeal food, is suitable for people liking the oatmeal taste and relying on oatmeal health, has the full caramel taste and is preferable snacks for the people crazy about the caramel taste.

The invention discloses rye and oat biscuits and a preparation method thereof. The rye and oat biscuits are prepared from the following raw materials in parts by weight: 80-120 parts of wheat flour, 1-3 parts of a vanilla extract, 70-80 parts of oat flour, 30-50 parts of rye flour, 15-25 parts of white granulated sugar, 10-12 parts of figs, 10-12 parts of eggs, 15-25 parts of apples, 8-10 parts of olive oil, 15-25 parts of milk and 2-4 parts of table salt. According to the rye and oat biscuits produced by the preparation method disclosed by the invention, the added rye flour is rich in varied trace elements of calcium, iron, zinc, selenium and the like, so that the immunity of organisms can be enhanced, and the rye and oat biscuits are nutrient and health-care foods.

The invention discloses a sea sedge oat biscuit. The sea sedge oat biscuit is made from raw materials comprising, by weight, 100-120 parts of wheat flour, 1-3 parts of vanilla essence, 40-50 parts of oat flour, 20-30 parts of honey, 20-40 parts of milk powder, 20-30 parts of eggs, 8-10 parts of butter, 10-12 parts of sea sedge, 6-10 parts of fruit juice, 10-12 parts of carrots and 2-4 parts of salt. The sea sedge oat biscuit has abundant nutritional ingredients comprising various B-vitamins, beta-carotene, vitamin B6, folic acid, iron, potassium and the like, is crisp in taste, is low in sugar, and is the best choice for healthy diets for people.

Salty fish scale and oat biscuits are prepared from, by mass, 80-120 parts of flour, 4-8 parts of milk powder, 30-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda, 1-5 parts of table salt, 1-3 parts of white sugar, 10-25 parts of shortening or butter, 20-50 parts of oat powder, 20-35 parts of fish scale powder and 10-30 parts of fish scale collagen protein crude extraction jelly. The salty fish scale and oat biscuits are uniform, fine and smooth in texture, lightly yellow to golden yellow in color, soft, aromatic and crisp in taste, free of the fishy smell and good in palatability, and have the special aroma of biscuits, oat and fish scales; besides, due to the added oat powder and fish scale powder, the biscuits have various nutrients and the healthcare function while enriched with the oat aroma and the fish aroma and are convenient to eat, and a new approach is provided for development and utilization of fish scales.

The invention provides a making method for lithospermum arvense and oat biscuits. Lithospermum arvense and oat serve as raw materials, meanwhile the Chinese herbs of Chinese yam, auricularia auricular, rhizoma atractylodis macrocephalae, poria cocos, gorgon euryale seeds, capillary artemisia, wolfberry fruits, silybum marianum, common coltsfoot flowers and rhizoma anemarrhenae are added, and then the healthcare lithospermum arvense and oat biscuits are made. The nutritive value of lithospermum arvense and oat is fully utilized, lithospermum arvense and oat are in compatibility with the Chinese herbs for synergistic interaction, and therefore the effects of tonifying the spleen, nourishing the stomach, loosening the center, regulating qi and the like are achieved. The finished product is fresh, sweet, delicious in taste, easy to store and capable of obviously improving the poor health of people suffering from inappetence or dyspepsia for a long time when taken for a long time. The making process of the lithospermum arvense and oat biscuits is simple and easy to implement, meets the requirement of people for nutrition and health and conforms to the development trend.

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.

The present invention discloses a seaweed-oat biscuit which consists of the following raw materials in parts by weight: 20-40 parts of lotus root starch, 6-10 parts of sucrose, 3-5 parts of cocoa powder, 40-50 parts of oat flour, 15-25 parts of goose eggs, 15-25 parts of crystal sugar, 30-50 parts of skim milk, 10-20 parts of vegetables, 8-10 parts of peanut oil, 15-25 parts of seaweed and 2-4 parts of table salt; the produced seaweed-oat biscuit is rich in various vitamins B, beta-carotene, vitamin B6, folic acid, iron, potassium and other nutritional ingredients, crisp in mouthfeel and low in sugar contents, and is the best choice for healthy diets of people.

The invention discloses caramel and oat biscuits. The caramel and oat biscuits are prepared from the following raw materials: 100-120 parts of black bean powder, 1-3 parts of concentrated juice, 4-6 parts of table salt, 40-50 parts of oat flour, 15-25 parts of yolk, 20-40 parts of caramel liquid, 30-50 parts of rice bran, 10-12 parts of brown sugar, 8-10 parts of sunflower oil, 8-10 parts of maltose, and 30-40 parts of water. According to the produced caramel and oat biscuits disclosed by the invention, biscuits with new mouth feel are added for biscuit foods, and the caramel and oat biscuits are suitable for crowds loving the taste of oat and relying on the health-care effect of the oat, have rich taste of the caramel, and are preferred snack foods of people loving taste of the caramel.

The invention relates to a processing method of oat biscuits. The processing method comprises the following steps of weighing raw materials in parts by weight: 4-6 parts of oat flour, 0.9-1.11 parts of flour, 1.8-2.2 parts of white granulated sugar, 2.4-2.6 parts of vegetable oil, 2.3-2.6 parts of eggs and 0.02-0.04 part of baking soda, performing stirring, performing shaping, performing baking, performing cooling and performing packing to obtain finished products. The oat biscuits are oat pastries being rich in fragrant taste, high in brittleness, good in mouth feel, short in cooling time, and long in quality guarantee period.

The invention discloses fruit and oat biscuits. The fruit and oat biscuits are prepared from, by weight, 70-90 parts of oat powder, 30-40 parts of rye meal, 20-30 parts of milk, 5-10 parts of grapefruits, 5-10 parts of oranges, 5-10 parts of tangerines, 8-12 parts of vegetable oil, 10-20 parts of eggs, 10-20 parts of honey, 6-8 parts of xylitol, 1-2 parts of vanillin and 2-3 parts of salt. The made fruit and oat biscuits are rich in various nutritional components such as vitamin C, beta carotene, vitamin B6, folic acid, iron and potassium, crispy in mouthfeel and low in sugar content and are the best choice of healthy diet of people.

The invention relates to oatmeal cookie with their composition which mainly includes sugar (brown, golden), butter or margarine, eggs, salt, vanilla extract, baking soda, baking soda, gold medal flour, Quaker oats (uncooked), coconut and cinnamon. The product, when baked, provides a storage-stability, plurality of textures, a crisp texture, and chewy texture. This invention also provided a method for preparation of an oatmeal cookie comprising the steps of: (i) mixing of the dry ingredients and the eggs together in butter or margarine with the help of hands; (ii). Adding all remaining ingredients and roll into balls and flatten with fork in both directions; (iii) Filling the obtained product into a container.

The low-GI oatmeal biscuit preparation device comprises a material mixing barrel, a first stirring mechanism and a second stirring mechanism are arranged in an inner cavity of the material mixing barrel, a forward rotation driving assembly is arranged at the top of the material mixing barrel, and a reverse rotation driving assembly is arranged at the bottom of the material mixing barrel; the double-head motor simultaneously drives the first stirring mechanism and the second stirring mechanism to rotate in opposite directions through the forward rotation driving assembly and the reverse rotation driving assembly. The first stirring mechanism and the second stirring mechanism are arranged in the inner cavity of the material mixing barrel, the forward rotation driving assembly is arranged at the top of the material mixing barrel, and the reverse rotation driving assembly is arranged at the bottom of the material mixing barrel; the upper section, the middle section and the lower section of the auger located in the first sleeve, the second sleeve and the third sleeve convey the mixed raw materials upwards in sequence, the purpose of turning over the raw materials is achieved, the mixing effect is further improved, layering is avoided, and the quality of oatmeal biscuits is improved.

The present invention discloses a vegetable oat biscuit which consists of the following raw materials in parts by weight: 40-60 parts of black bean flour, 15-25 parts of honey, 1-3 parts of sesame oil , 8-10 parts of coix seed oil, 15-25 parts of egg yolk, 100-120 parts of oat flour, 15-25 parts of shii-takes, 15-25 parts of potatoes, 15-25 parts of Chinese chives, 15-25 parts of onions, and 2-4 parts of edible salt. The produced dried fruit oat biscuit is suitable for population who all loves the tastes of oats and depend on the health-care function of oats, and is a first-choice snack for patients with hypertension.

The invention discloses caramel and oat biscuits. The caramel and oat biscuits are prepared from the following raw materials in parts by weight: 30-40 parts of glutinous rice flour, 40-60 parts of oat flour, 4-6 parts of table salt, 30-50 parts of sweet potato powder, 8-10 parts of cane sugar, 1-3 parts of gourmet powder, 10-12 parts of brown sugar, 20-40 parts of honey, 10-12 parts of olive oil, 15-25 parts of eggs, and 30-40 parts of water. According to the produced caramel and oat biscuits disclosed by the invention, biscuits with new mouth feel are added for biscuit foods, and the caramel and oat biscuits are suitable for crowds loving the taste of oat and relying on the health-care effect of the oat, have rich taste of the caramel, and are preferred snack foods of people loving the taste of the caramel.

The invention discloses vegetable and oat biscuits and a preparation method thereof. The vegetable and oat biscuits are prepared from the following raw materials in parts by weight: 100-200 parts of corn flour, 100-120 parts of oat flour, 20-30 parts of yolk, 10-20 parts of cucumbers, 15-25 parts of carrots, 8-10 parts of vegetable oil, 15-25 parts of parsley, 20-30 parts of white granulated sugar, 15-25 parts of white gourds, 1-3 parts of a vanilla extract, and 1-3 parts of table salt. According to the dried fruit and oat biscuits produced by the method disclosed by the invention, crisp sweet vegetable and oat biscuits being rich in mouth feel are added to oat foods, and the vegetable and oat biscuits being rich in multiple vitamins and carotene are suitable for crowds loving the taste of oat and realizing the purpose of health care by relying on the oat, and are preferred snack foods for patients suffering from high blood pressure.

The invention discloses oat biscuit powder capable of lowering blood pressure. The biscuit powder is made of, by weight, 240-280 parts of oat powder, 60-70 parts of buckwheat powder, 14-18 parts of arrowroot powder, 10-15 parts of bitter gourd powder, 20-30 parts of cream powder, 30-40 parts of sunflower seeds, 8-12 parts of asparagus, 6-8 parts of lentinus edodes, 2-3 parts of corn stigma, 3-4 parts of persimmon leaves, 2-3 parts of figs, 1-2 parts of grape leaves, 2-3 parts of Ashitaba, 1-2 parts of cyclocarya paliurus leaves, 2-3 parts of sunflower leaves, 3-4 parts of baking powder and 8-12 parts of nutrition powder. The nutrition powder is made of crab shells and chicken bones, and therefore the biscuit powder can promote bone and marrow growth, nourish the muscle and tendon and treat fractures and has higher nutritive value; premixed biscuit powder is made of the main raw materials of oat powder and buckwheat powder capable of lowering blood pressure and blood sugar and various auxiliary raw materials capable of lowering blood pressure, the premixed biscuit powder only needs to be mixed with an appropriate amount of water to be kneaded into dough, and then the dough can be processed into biscuits; the method is easy and convenient to implement and suitable for household use, the biscuits made through the method are fragrant, sweet, crisp and tasty and have an obvious blood pressure lowering effect.

The invention discloses rye and oat biscuits. The rye and oat biscuits consist of the following raw materials in parts by weight: 90-100 parts of mixed bean powder, 15-25 parts of honey, 1-3 parts ofconcentrated orange juice, 70-80 parts of oat flour, 8-10 parts of olive oil, 15-25 parts of egg white, 30-50 parts of rye meal, 15-25 parts of cherry tomatoes, 15-25 parts of whole milk, 15-25 partsof mangoes and 2-4 parts of table salt. According to the made rye and oat biscuits, added rye meal is rich in various trace elements of calcium, ferrum, zinc, selenium and the like, so that the immunity of organisms can be improved, and the rye and oat biscuits are nutrient health-care foods.

The invention relates to the food field and particularly relates to a taro oat biscuit. The taro oat biscuit is prepared from the following raw materials by weight, flour 80, taro meat 20-50, oat 20, raising agent 0.5-3, sweetener 15-30, grease 20-50 and water 20-50. The taro oat biscuit is advantaged in that, the taro meat is utilized to make the biscuit, sweet and luscious taste of the taro and biscuit crispness are integrated, the sweeter in the biscuit is further reduced, and heat is reduced. Through adding the taro meat, the biscuit has a lot of meal fiber which facilitates digestion and prevents constipation, so the taro oat biscuit is quite suitable for obesity people.