Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A sugar-free highland barley compressed biscuit and its preparation method

A technology for compressing biscuits and highland barley, which is applied in the field of sugar-free highland barley compressed biscuits and its preparation, which can solve the problems that diabetics cannot eat, and achieve the effects of increasing product output and market share, improving taste, and lasting satiety

Active Publication Date: 2019-01-15
SHANGHAI FOOD RES INST
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a sugar-free highland barley compressed biscuit and its preparation method. The main raw materials are Zanba powder and cooked highland barley in Tibet, and some non-sucrose food additives with binding effect are added to make sugar-free highland barley compressed biscuits. Biscuits, the resulting compressed biscuits not only have a moderate structure, softness and good taste, but also solve the problem that diabetics cannot eat traditional compressed highland barley biscuits containing sucrose

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preparation of sugar-free highland barley compressed biscuits:

[0038] 1. Ingredients

[0039] Add 20% butter, 20% maltitol, 15% isomaltooligosaccharide, 22% nuts, 20% milk powder, and 3% salt to the local Zanba powder in Tibet , 0.06% sucralose was stirred evenly with a mixer. Ghee is added to the ingredients after it has melted.

[0040] Then add 3% microcrystalline cellulose and 4% hydroxypropyl methylcellulose, and stir evenly.

[0041] 2. Compression molding

[0042] Send the evenly stirred ingredients into a compressed biscuit compressor for compression molding at a pressure of 220kg / cm 2 .

[0043] 3. Packaging

[0044] The compressed highland barley biscuit can be sealed with a vacuum sealing machine, and the sealing vacuum degree is -0.09MPa.

Embodiment 2

[0046]Preparation of sugar-free highland barley compressed biscuits:

[0047] 1. Powder

[0048] The cooked highland barley grains native to Tibet are beaten into about 60-80 mesh highland barley powder with a milling machine.

[0049] 2. Ingredients

[0050] In cooked highland barley powder, add palm oil relative to the weight of 26% of cooked highland barley powder, 20% isomaltooligosaccharide, 25% maltitol, 28% milk powder, 4% salt, 0.07% sucralose, with Blender to mix well. Once the palm oil is melted add to the ingredients and stir well.

[0051] Then add 2% microcrystalline cellulose and 5% hydroxypropyl methylcellulose, and stir evenly.

[0052] 3. Compression molding

[0053] Send the evenly stirred ingredients into a compressed biscuit compressor for compression molding at a pressure of 200kg / cm 2 .

[0054] 4. Packaging

[0055] The compressed highland barley biscuit is sealed with a vacuum sealing machine, and the sealing vacuum is -0.09MPa.

Embodiment 3

[0057] Preparation of sugar-free highland barley compressed biscuits:

[0058] 1. Powder and mature

[0059] The highland barley grains are beaten into about 40-60 mesh highland barley powder with a powder machine, extruded, puffed and cooked by a screw extruder, and then beaten into 60-80 mesh highland barley powder with a powder machine.

[0060] 2. Ingredients

[0061] Add 15% palm oil, 20% sorbitol, 18% milk powder, 24% nuts, 5% salt, and 0.05% sucralose to the cooked highland barley powder. machine to mix well. Once the palm oil is melted add to the ingredients and stir well.

[0062] Then add 2.5% microcrystalline cellulose and 4% hydroxypropyl methylcellulose, and stir evenly.

[0063] 3. Compression molding

[0064] Send the evenly stirred ingredients into a compressed biscuit compressor for compression molding at a pressure of 250kg / cm 2 .

[0065] 4. Packaging

[0066] The compressed highland barley biscuit can be sealed with a vacuum sealing machine, and the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of deep processing of highland barley products, in particular to a sugar-free highland-barley compressed biscuit and a making method thereof. Microcrystalline cellulose and hydroxypropyl methyl cellulose are added into the sugar-free highland-barley compressed biscuit, high-calorie cane sugar can be replaced by low-calorie sugar alcohol substances on the premise that the original good physiological effect of highland barley is kept, the energy density of the compressed biscuit can be reduced by 10%, the ubiquitous current situation of excessive caloric intake can be easily overcome, the consumption channels of the compressed biscuit are also expanded, diabetes patients can eat the biscuit accordingly, and the health caring effect of the highland barley on the diabetes patients is sufficiently achieved.

Description

technical field [0001] The invention relates to the technical field of deep processing of highland barley products, in particular to a sugar-free highland barley compressed biscuit and a preparation method thereof. Background technique [0002] Highland barley is a cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. Highland barley is mainly distributed in the Qinghai-Tibet alpine region at an altitude of 4,200-4,500 meters in western my country. It has a long history of cultivation on the Qinghai-Tibet Plateau, dating back 3,500 years. Highland barley is the main raw material of Zanba, the first of the four treasures of Tibet. It has rich nutritional value and outstanding medical and health functions. It mainly contains β-glucan, dietary fiber, pullulan, multivitamins, trace minerals, etc. In the alpine and hypoxic Qinghai-Tibet Plateau,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/062A21D13/047A21D2/18A21D2/14A21D2/36
Inventor 谢志镭孙佳奇徐晓巍
Owner SHANGHAI FOOD RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com