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Highland barley biscuit and its producing method

A technology of highland barley biscuits and biscuits, applied in the field of highland barley biscuits and its production, to achieve the effects of good taste, blood sugar regulation and cholesterol reduction

Inactive Publication Date: 2005-03-02
铁顺良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of highland barley is limited to processing into tsampa, steamed buns, pancakes or brewing into highland barley wine. There is no record of highland barley biscuit made from highland barley, a specialty of the Qinghai-Tibet Plateau, and its production method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Take 80 kg of highland barley flour, 15 kg of strong refined flour, 2 kg of refined salt, 2 kg of edible vegetable oil, 0.5 kg of leavening agent, and 0.5 kg of plant polysaccharide, mix well and let stand for 25 minutes, then add appropriate amount of eggs, milk and salad oil according to taste (Eggs need to be foamed and added), then sent to the biscuit machine for processing, and then dried and sterilized in the dryer; the temperature of the drying and sterilization process is 120 ° C, and the time is 12 minutes, and then the edible vegetable oil is processed by a special machine After being atomized, it is evenly sprayed on the surface of the biscuits, and after the cooling process, the highland barley biscuits of the present invention are made into the highland barley biscuits of the present invention after being cooled by the central air conditioner through initial effect and high-efficiency natural wind cooling.

Embodiment 2

[0010] Take 75 kg of highland barley flour, 15 kg of strong refined flour, 1.5 kg of refined salt, 3 kg of edible vegetable oil, 0.5 kg of leavening agent, 2 kg of white sugar, and 3 kg of concentrated wolfberry polysaccharide juice. Add an appropriate amount of eggs, milk and salad oil (eggs need to be foamed and added), then send them to a biscuit machine for processing, and dry and sterilize in a dryer; the temperature of the drying and sterilization process is 130 ° C, and the time is 15 Minutes, and then spray the edible vegetable oil evenly on the surface of the biscuits with a special machine, the purpose is to prevent the water from evaporating; and then through the cooling process, the highland barley biscuits of the present invention are made by the central air-conditioning through the initial effect and high-efficiency natural wind cooling .

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Abstract

The highland barley biscuit is produced with highland barley as main material, and the material includes also refined wheat flour, vegetable oil, salt, sugar, puffing powder, plant polysaccharide and other additive. The production process includes the steps of material selection, compounding, mixing, formation in a biscuit machine, stoving, sterilization, spraying oil, cooling and packing. With highland barley, which is pollution-free, rich in luteose, coarse protein and other components, as the main material, the highland barley biscuit has the health functions of clearing the bowels, regulating blood sugar, lower cholesterol and raising body's immunity.

Description

technical field [0001] The invention relates to a coarse grain product and a processing method thereof, in particular to a highland barley biscuit made from highland barley, a special product of the Qinghai-Tibet Plateau, and a production method thereof. Background technique [0002] Biscuits are an indispensable food in people's life, especially in breakfast and afternoon tea. With the improvement of people's living standards, the demand for biscuit nutrients is getting higher and higher. In recent years, calcium milk biscuits, carotene biscuits and biscuits with health-enhancing and anti-hunger, rich in amino acids, suitable for all kinds of people and disease-prevention have appeared. , hypoglycemic, hypotensive function of health biscuits. At present, the processing of highland barley is limited to processing into tsamba, steamed buns, pancakes or brewed into highland barley wine. There is no record of highland barley biscuits made from the Qinghai-Tibet Plateau special...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 铁顺良
Owner 铁顺良
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