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Nutritional and healthy germinated highland barley biscuits based on 3D printing technology and making method thereof

A production method and 3D printing technology, applied in the field of food 3D printing, can solve the problems of germinated barley flour biscuit research and lack of patents, etc., achieve high market application value, regulate hormone metabolism, and reduce PGI value

Inactive Publication Date: 2021-06-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Looking at the current research status, although there are currently studies on using germination to improve the nutritional function of highland barley products, there is a lack of research and patents on making biscuits with germinated highland barley powder. The research on GI germinated barley biscuits has not been reported

Method used

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  • Nutritional and healthy germinated highland barley biscuits based on 3D printing technology and making method thereof
  • Nutritional and healthy germinated highland barley biscuits based on 3D printing technology and making method thereof
  • Nutritional and healthy germinated highland barley biscuits based on 3D printing technology and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw and auxiliary materials of the germinated highland barley biscuit include the following components in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean powder, 20 parts of erythritol, 0.01 part of mogroside, coconut 62 parts of oil, 60 parts of water.

[0032] The main preparation process of 3D printed germinated barley biscuits is as follows:

[0033] (1) Preparation of germinated highland barley flour: Soak the highland barley grains in clear water at room temperature for 6 hours, then germinate them for 40 hours at a temperature of 27° C. and a relative humidity of 99%, dry the germinated seeds at 45° C. for 10 hours, and pulverize Pass through a 80-mesh sieve.

[0034] (2) 3D printing: select a 0.8cm printing nozzle, put the premixed raw and auxiliary materials into the material bucket of the hot extrusion 3D printer to prepare for printing, and set the printing conditions for th...

Embodiment 2

[0037] The raw and auxiliary materials of the germinated highland barley biscuit include the following components in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean powder, 20 parts of erythritol, 0.01 part of mogroside, coconut 62 parts of oil, 60 parts of water.

[0038] The main preparation process of 3D printed germinated barley biscuits is as follows:

[0039] (1) Preparation of germinated highland barley flour: Soak the highland barley grains in clear water at room temperature for 6 hours, then germinate them for 40 hours at a temperature of 27° C. and a relative humidity of 99%, dry the germinated seeds at 45° C. for 10 hours, and pulverize Pass through a 80-mesh sieve.

[0040] (2) 3D printing molding: select a 1cm printing nozzle, put the premixed raw and auxiliary materials into the material barrel of the hot extrusion 3D printer to prepare for printing, and set the printing conditions ...

Embodiment 3

[0043] The raw and auxiliary materials of the germinated highland barley biscuit include the following components in parts by weight: 50 parts of germinated highland barley powder, 50 parts of wheat flour, 10 parts of inulin, 10 parts of soybean powder, 20 parts of erythritol, 0.01 part of mogroside, coconut 32 parts of oil, 88 parts of water.

[0044] The main preparation process of 3D printed germinated barley biscuits is as follows:

[0045] (1) Preparation of germinated highland barley powder: Soak the highland barley grains in clear water at room temperature for 8 hours, then germinate them for 36 hours at a temperature of 27° C. and a relative humidity of 99%, dry the germinated seeds at 50° C. for 8 hours, and pulverize Pass through a 80-mesh sieve.

[0046] (2) 3D printing: select a 1cm print nozzle, put the premixed raw and auxiliary materials into the material barrel of the hot extrusion 3D printer to prepare for printing, and set the printing conditions of the smil...

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Abstract

The invention discloses nutritional and healthy germinated highland barley biscuits based on a 3D printing technology and a making method thereof. The biscuits are prepared from following raw materials in parts by weight: 30-100 parts of germinated highland barley powder, 0-70 parts of wheat flour, 5-15 parts of inulin, 5-15 parts of soybean meal, 20-30 parts of erythritol, 0.01-0.1 part of mogroside, 15-80 parts of coconut oil and 60-110 parts of water. Wherein the germinated highland barley powder is rich in bioactive substances such as gamma-aminobutyric acid, beta-amino acid, polyphenol and the like, and is extremely high in nutritional value. Besides, nutritional substances such as protein and dietary fibers are compounded, erythritol and mogroside are adopted to replace white granulated sugar, and coconut oil is adopted to replace butter, so that the nutritional value and the health-care value of the germinated highland barley biscuits are further improved. The biscuits are simple and rapid in process, and the finished product is exquisite in pattern, rich in nutrition and low in GI value and has considerable market potential.

Description

technical field [0001] The invention belongs to the field of food 3D printing, and in particular relates to a method for making nutritious and healthy germinated barley biscuits based on 3D printing technology. Background technique [0002] In recent years, with the improvement of living standards, people's requirements for food have gradually become stricter. Health-conscious consumers have begun to look for convenience foods that can quickly replenish energy and provide different nutrients for the body in a fast-paced life. As a common convenience food, biscuits are deeply loved by consumers. Common types of biscuits currently on the market are generally made of wheat flour, butter, white sugar, etc., and are made through processes such as powder mixing, molding, and baking. They have the characteristics of high sugar, high fat, and high GI value (glycemic index). Long-term intake may cause various diseases such as obesity, high blood pressure, and hyperlipidemia. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D2/18A21D2/36A21D13/06B33Y80/00
CPCA21D2/38A21D2/183A21D2/362A21D13/06B33Y80/00
Inventor 陈玲饶晨露郑波
Owner SOUTH CHINA UNIV OF TECH
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