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Peart barley semi-zymolysis health care biscuit with low sugar and low fat as well as processing method thereof

A health-care biscuit and semi-fermentation technology, which is applied in pre-baked dough processing, baking, dough processing, etc., can solve the problems of biscuits that have not been discovered, and achieve the effect of auxiliary treatment of high blood pressure, simple and scientific process method, and easy operation

Inactive Publication Date: 2012-05-23
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Through the search, no biscuits made by the semi-fermented method of barley and the production process of the biscuits have not been found

Method used

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  • Peart barley semi-zymolysis health care biscuit with low sugar and low fat as well as processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A barley low-sugar and low-fat semi-fermented health biscuit, the composition and weight ratio are respectively:

[0034] 8kg high-gluten flour, 8kg barley flour, 2kg white sugar, 2kg shortening

[0035] Sugar-free skimmed milk powder 0.8kg Ammonium bicarbonate 0.2kg Seed koji 25g

[0036] Active dry yeast 20g salt 0.2kg papain 5g water 6kg.

[0037] The steps of its processing method are:

[0038] (1). The first dough preparation: take 8kg of high-gluten flour, 3kg of water, 0.1kg of white sugar, and 20g of active dry yeast to prepare the dough.

[0039] (2). Dough fermentation: Ferment the prepared dough in an incubator at 32°C and a relative humidity of 80% for 2 hours, and store in a refrigerator at 4°C for later use.

[0040] (3). The second dough preparation: take the fermented dough, tear it up and add salt, shortening, sugar-free skimmed milk powder, papain, remaining white sugar, water, etc. to beat the fermented dough into a homogeneous slurry, and then add...

Embodiment 2

[0046] High-gluten flour 8kg Low-gluten flour 2kg Barley flour 6kg Malt syrup 2.5kg

[0047] Vegetable oil 2.5kg Skimmed evaporated milk 0.8kg Ammonium bicarbonate 0.2kg Seed koji 25g

[0048] Fresh yeast 20g salt 0.2kg papain 5g water 6kg.

[0049] Only low-gluten flour is added in the second dough preparation, and other processing steps are the same as in Example 1.

Embodiment 3

[0051] High-gluten flour 8kg Low-gluten flour 4kg Barley flour 4kg Acesulfame 3kg

[0052] Shortening 3kg Sugar-free skimmed milk powder 0.8kg Ammonium bicarbonate 0.2kg Seed koji 25g

[0053] Hair dry yeast 20g, salt 0.2kg, bromelain 5g, water 6kg.

[0054] Only low-gluten flour is added in the second dough preparation, and 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 healthbiscuit 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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/307A23L1/164A21D13/08A21D2/36A21D8/04A23L33/00A23L33/20
Inventor 李文钊阮美娟付辞满金浩李得旺陈煌
Owner TIANJIN UNIV OF SCI & TECH
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