Peart barley semi-zymolysis health care biscuit with low sugar and low fat as well as processing method thereof
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A technology for health-care biscuits and a processing method, which is applied in the directions of pre-baked dough processing, baking, dough processing, etc., can solve problems such as undiscovered biscuits, and achieve the effects of auxiliary treatment of hypertension, rich nutrition, and simple and scientific process methods.
Inactive Publication Date: 2008-05-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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[0003] Through the search, no biscuits made by the semi-fermented method
Method used
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[0032] Example 1:
[0033] A low-sugar, low-fat, semi-fermented health care biscuit of barley, its composition and weight ratio are as follows:
[0036] Active dry yeast 20g salt 0.2kg papain 5g water 6kg.
[0037] The steps of the processing method are:
[0038] (1). The first dough preparation: Take 8 kg of high-gluten flour, 3 kg of water, 0.1 kg of white sugar, and 20 g of active dry yeast to prepare the dough.
[0039] (2). Dough fermentation: The prepared dough is fermented in a thermostat at 32°C and a relative humidity of 80% for 2 hours, and stored in a refrigerator at 4°C for later use.
[0040] (3). The second dough preparation: take the fermented dough, shred it and add salt, shortening, unsweetened skimmed milk powder, papain and the remaining white sugar, water, etc. to beat the fermented dough into a ho...
[0053] Hair Dry Yeast 20g Salt 0.2kg Bromelain 5g Water 6kg.
[0054] Only add low-gluten flour in the second dough preparation, and the other processing steps are the same as in Example 1.
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Abstract
The invention relates to a semi-fermented pearl barley health biscuit with low sugar and low fat and a processing method thereof. First, pearl barley powder is prepared, which can be gained by cleaning, drying and grinding the pearl barley; after the pearl barley is steamed completely, mother starter is added in and then the pearl barley is evenly mixed and fermented in a small chamber; then the processed material is dried, grinded and filtered to have the pearl barley powder obtained. According to the manufacturing process of semi-fermented biscuit, the pearl barley powder is added in due proportion when flour is concocted for the second time; the modern technologies such as enzyme preparation improved dough, yeast fermentation, etc. are adopted to finally manufacture pearl barley health biscuit with low sugar and low fat. The invention is a health biscuit with low sugar and low fat developed by exploiting the pearl barley, a traditional Chinese medicative diet material, and combining the manufacturing process of semi-fermented biscuit; the health biscuit manufactured is of golden yellow to tan color, with scent, delicious taste and rich nutrition; the contained pearl barley polysaccharides, pearl barley fatty acid, coixenolide, etc. are beneficial to lowering blood sugar level and to the adjuvant treatment of recurring illnesses such as high blood pressure, arteriosclerosis, etc.
Description
technical field [0001] The invention belongs to the field of food processing and manufacturing, in particular to a barley low-sugar and low-fat semi-fermented health biscuit and a processing method thereof. Background technique [0002] Biscuits are one of the most widely accepted food categories at home and abroad, with various flavors and varieties, and are loved by consumers of different age groups. With the continuous improvement of the overall material level of society, people pay more and more attention to the health of food. Barley is rich in nutrients such as protein, vitamin B, calcium, iron, dietary fiber, etc. Among them, protein contains eight kinds of essential amino acids, the proportion of which is close to the needs of the human body, and is easily absorbed by the body. It has the effects of nourishing the lungs and clearing away heat, expelling wind and dampness, beautifying the skin and keeping the appearance, lightening the body and prolonging life. Base...
Claims
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