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

Coix seed nutritional biscuit and making method thereof

A nutrition and biscuit technology, applied in baking, dough processing, baked food, etc., can solve the problems of single taste and low nutritional content, and achieve the effect of crisp taste, rich nutrition and rich taste

Inactive Publication Date: 2015-12-16
贵州百科薏仁生物科技有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, existing biscuits have the disadvantages of single taste and low nutritional content.

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

[0024] A preparation method of barley nutritious biscuits, comprising the following steps:

[0025] (1) Weigh 17kg barley, 1kg black beans, 16kg corn, 1.5kg walnuts, 30kg wheat, 21kg sugar, 1kg maltose, 1.5kg milk powder, 5kg vegetable oil, 120kg water, 0.5kg baking soda, 0.2kg ammonium bicarbonate, pandan Vegetable 0.007kg;

[0026] (2) Raw material processing: grind barley, black beans, corn, walnuts and wheat, and pass through 80-mesh sieve respectively;

[0027] (3) Prepare the dough:

[0028] First mix barley powder, black bean powder, corn flour, walnut powder and wheat flour, then add sugar, milk powder, vegetable oil, water and vanillin and stir well, then add maltose, stir for 5 minutes, finally add baking soda and ammonium bicarbonate , and stirred for 15 minutes to obtain a prepared dough;

[0029] (4) Forming: pressing the prepared dough into shape to obtain biscuit blanks;

[0030] (5) Baking and cooling: Bake the biscuit base at 300°C for 9 minutes, and cool ...

Embodiment 2

[0032] A barley nutritional biscuit comprises the following steps:

[0033] (1) Weigh 21kg of barley, 5kg of black beans, 20kg of corn, 0.5kg of walnuts, 26kg of wheat, 17kg of sugar, 1.5kg of maltose, 2kg of milk powder, 6kg of vegetable oil, 110kg of water, 0.1kg of baking soda, 0.1kg of ammonium bicarbonate, pandan Vegetable 0.011kg;

[0034] (2) Raw material processing: crush barley, black beans, corn, walnuts and wheat, and pass through 100-mesh sieves respectively;

[0035] (3) Prepare the dough:

[0036] First mix barley powder, black bean powder, corn flour, walnut powder and wheat flour, then add sugar, milk powder, vegetable oil, water and vanillin and stir well, then add maltose, stir for 7 minutes, finally add baking soda and ammonium bicarbonate , and stir for 5 minutes to obtain a prepared dough;

[0037] (4) Forming: pressing the prepared dough into shape to obtain biscuit blanks;

[0038] (5) Baking and cooling: Bake the biscuit base at 250°C for 11 minutes...

Embodiment 3

[0040] A preparation method of barley nutritious biscuits, comprising the following steps:

[0041] (1) Weigh 19kg barley, 3kg black beans, 18kg corn, 1kg walnuts, 28kg wheat, 19kg granulated sugar, 1.3kg maltose, 1.7kg milk powder, 5.5kg vegetable oil, 115kg water, 0.3kg baking soda, 0.16kg ammonium bicarbonate, Lansu 0.009kg;

[0042] (2) Raw material processing: crush barley, black beans, corn, walnuts and wheat, and pass through 90-mesh sieves respectively;

[0043] (3) Prepare the dough:

[0044] First mix barley powder, black bean powder, corn flour, walnut powder and wheat flour, then add sugar, milk powder, vegetable oil, water and vanillin and stir well, then add maltose, stir for 6 minutes, finally add baking soda and ammonium bicarbonate , and stir for 10 minutes to obtain a prepared dough;

[0045] (4) Forming: pressing the prepared dough into shape to obtain biscuit blanks;

[0046] (5) Baking and cooling: Bake the biscuit base at 275°C for 10 minutes, and coo...

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 discloses a coix seed nutritional biscuit and a making method thereof. The coix seed nutritional biscuit is made from, by weight, 17-21 parts of coix seeds, 1-5 parts of black soybeans, 16-20 parts of corn, 0.5-1.5 parts of walnuts, 26-30 parts of wheat, 17-21 parts of granulated sugar, 1-1.5 parts of maltose syrup, 1.5-2 parts of milk powder, 5-6 parts of plant oil, 110-120 parts of water, 0.1-0.5 part of baking soda, 0.1-0.2 part of ammonium bicarbonate and 0.007-0.011 part of vanillin. The coix seed nutritional biscuit is made by weighing raw materials according to the weight parts and conducting raw material processing, dough preparing, forming, baking and cooling. The coix seed nutritional biscuit has the advantages of being abundant in taste, unique in mouthfeel and high in nutritional ingredient.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a barley nutritious biscuit and a preparation method of the barley nutritious biscuit. Background technique [0002] Barley is rich in protein, carbohydrates and 8 kinds of amino acids necessary for the human body. It has a strong whitening effect, and at the same time can make the skin smooth and delicate. It also has anti-freckle, anti-aging, anti-wrinkle, moisturizing, anti-acne, and sunscreen. Its texture is moist but not sticky, not only suitable for face, but also suitable for whole body whitening; [0003] Barley contains a variety of vitamins and minerals, which can promote metabolism and reduce gastrointestinal burden, so it can be used as a tonic food for weak patients during or after illness; [0004] Barley also has the function of preventing cancer. Its anti-cancer active ingredients include selenium, which can effectively inhibit the proliferation of ca...

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 Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 杨延宏
Owner 贵州百科薏仁生物科技有限公司
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