High-fine sugar-free thick juice highland barley biscuit and its processing method

A technology of high-fiber sugar-free syrup and processing method, which is applied in the field of biscuits to achieve the effect of rich nutrition, easy digestion and absorption, and rich in water-soluble dietary fiber

Inactive Publication Date: 2009-01-14
食品行业生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no record of using high-fiber sugar-free syrup instead of white sugar syrup to make highland barley biscuits and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 80kg of highland barley flour, 18kg of strong refined flour, 5kg of high-fiber sugar-free syrup, 2kg of refined salt, 0.8kg of baking soda, 4kg of edible vegetable oil (salad oil or palm oil or peanut oil), 45kg of water, mix well and let stand for 30 minutes, then add Mix 6kg of eggs and 10kg of butter evenly, then send them to the biscuit machine for processing, and then dry and sterilize in the dryer; the temperature of the drying and sterilization process is 150°C, and the time is 15min, and then the edible vegetable oil is atomized The biscuits are evenly sprayed on the surface of the biscuits, and then cooled by the central air conditioner through the initial effect and high-efficiency natural wind to make the biscuits of the present invention.

Embodiment 2

[0023] Take 50kg of highland barley flour, 10kg of strong refined flour, 10kg of high-fiber sugar-free syrup, 1.2kg of zinc-added refined salt, 0.5kg of baking soda, 3kg of salad oil, and 30kg of water, mix well and let stand for 60 minutes, then add 5kg of eggs and 8kg of butter to mix uniform, and then sent to the biscuit machine for processing, drying and sterilization in the dryer; the temperature of the drying and sterilization process is 200 ° C, the time is 10 minutes, and then the salad oil is atomized and evenly sprayed on the surface of the biscuit, Then the biscuit of the present invention is made by the central air conditioner through the initial effect and high-efficiency natural wind cooling.

Embodiment 3

[0025] Take 94kg of highland barley flour, 30kg of strong refined flour, 10kg of high-fiber sugar-free syrup, 3kg of refined salt, 1kg of baking soda, 2kg of palm oil, and 70kg of water. The biscuit machine is processed into shape, dried and sterilized in the dryer; the temperature of the drying and sterilizing process is 200 ° C, and the time is 15 minutes, and then the palm oil is atomized and evenly sprayed on the surface of the biscuit, and then the central air conditioner The biscuit of the present invention is made through the natural wind cooling of primary effect and high-efficiency treatment.

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PUM

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Abstract

The invention discloses high-fiber sugar-free syrup highland barley biscuit and a processing method thereof; the weight proportion of the raw materials of the biscuit are as follows: 50 portions to 94 portions of highland barley flour, 5 portions to 30 portions of strong flour, 5 portions to 10 portions of high-fiber sugar-free syrup, 0.5 portion to 4 portions of refined salt, 8 portions to 15 portions of cream, 0.1 portion to 1 portion of saleratus, 5 portions to 8 portions of egg, 0.5 portion to 5 portions of edible plant oil and 30 portions to 70 portions of water; the technological process comprises the following steps: raw material selection, weighing, mixing, processing and shaping by a biscuit machine, drying, sterilization, oil spraying, cooling, packaging and finishing product preparation. The method of the invention improves the strength of gluten by adding strong flour, replaces sucrose with high-fiber sugar-free syrup, and is characterized by sugar free, richness in water soluble dietary fiber, low heat, no decayed tooth, starch aging inhibition, etc. The highland barley biscuit of the invention has rich nutrition and good taste, is convenient to be digested and absorbed, and has the functions of intestine clearing, blood sugar regulating, cholesterin reducing and improvement of the immunity of human body after being often eaten.

Description

technical field [0001] The invention relates to a biscuit, in particular to a high-fiber sugar-free syrup highland barley biscuit made by using highland barley as a main raw material and adding high-fiber sugar-free syrup and a processing method thereof. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes, and are deeply loved by people. my country's biscuit industry has developed rapidly in recent years, and there are various levels and categories of biscuits. Generally speaking, it is developing in the direction of naturalness, nutrition, health care, safety, unique flavor, crisp taste and innovative shape. In order to adapt to this change in the market, high-nutrition, low-calorie, low-fat, low-sugar and even sugar-free biscuits have become the focus of research and development. High-fiber sugar-free syrup is a sucrose-substituting food raw material made from corn starch and processed through advanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/308A23L1/307A23L1/164A23L33/20
Inventor 温凯孙丽娟
Owner 食品行业生产力促进中心
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