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Highland barley ship biscuit and method for making same

A technology for compressing biscuits and highland barley, applied in the field of compressed highland barley biscuits and its preparation, to achieve the effect of simplifying the process

Inactive Publication Date: 2012-07-04
SHANGHAI FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of highland barley compressed biscuit and its preparation method. The highland barley compressed biscuit is made with Tibetan local tsampa powder and cooked highland barley as main raw materials, which solves the supply problem of compressed biscuit raw materials and overcomes the special geography of the Qinghai-Tibet Plateau. Process difficulties caused by weather

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of highland barley compressed biscuits:

[0030] 1. Ingredients

[0031] Add 24% ghee, 32% fructose syrup, 8% white sugar powder (80 mesh), 33% nuts, and 27% milk powder to the local Zanba powder in Tibet. , 20% of cooked pea powder, 1.0% of salt, stir well with a mixer. Ghee is added to the ingredients after it has melted.

[0032] 2. Compression molding

[0033] Send the evenly stirred ingredients into a compressed biscuit compressor for compression molding at a pressure of 220kg / cm 2 .

[0034] 3. Packaging

[0035] The compressed highland barley biscuit can be sealed with a vacuum sealing machine, and the sealing vacuum degree is -0.09MPa.

Embodiment 2

[0037] Preparation of highland barley compressed biscuits:

[0038] 1. Powder

[0039] The cooked highland barley grains native to Tibet are beaten into about 60-80 mesh highland barley powder with a milling machine.

[0040] 2. Ingredients

[0041] Add 26% palm oil relative to the weight of highland barley cooked powder, 30% fructose syrup, 8% white granulated sugar powder (80 mesh), 33% nut crumbs, 28% milk powder, 10% The cooked pea flour and 1.0% salt are mixed evenly with a mixer. The palm oil is added to the ingredients after it has been melted.

[0042] 3. Compression molding

[0043] Send the evenly stirred ingredients into a compressed biscuit compressor for compression molding at a pressure of 200kg / cm 2 .

[0044] 4. Packaging

[0045] The pressed highland barley compressed biscuit can be sealed with a vacuum sealing machine, and the sealing vacuum degree is 0.09MPa.

Embodiment 3

[0047] Preparation of highland barley compressed biscuits:

[0048] 1. Powder and mature

[0049] The highland barley grains native to Tibet are beaten into about 40-60 mesh highland barley powder with a powder machine, extruded and puffed by a screw extruder and cooked, and then beaten into 60-80 mesh highland barley powder with a powder machine. Wherein, the extruding and expanding temperature of the screw extrusion extruder is 130° C. to 135° C., and the pressure is 14 MPa.

[0050] 2. Ingredients

[0051] Add 24% palm oil relative to the weight of highland barley cooked powder, 30% fructose syrup, 8% white granulated sugar powder (80 mesh), 33% nut crumbs, 26% milk powder, 10% The cooked pea flour and 1.0% salt are mixed evenly with a mixer. The palm oil is added to the ingredients after it has been melted.

[0052] 3. Compression molding

[0053] Send the evenly stirred ingredients into a compressed biscuit compressor for compression molding at a pressure of 250kg / cm...

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Abstract

The invention provides a highland barley ship biscuit and a method for making the same. The highland barley ship biscuit is made by steps: adding, by weight of cooked barley flour or tsamba flour, 20-80% of oil, 30-37% of high fructose corn syrup, 7-10% of granulated white sugar, 30-38% of nut particles, 25-30% of milk powder, 10-20% of cooked peameal and 0.8-1.4% of salt into the tsamba flour or cooked barley flour original from Tibet; and well mixing and feeding the mixture into a ship biscuit maker for pressing under the pressure of 150-250kg / 2cm, and packaging at a vacuum degree of 0.085-0.095MPa. By the improved ship biscuit production process, the process flow of making raw biscuits prior to crushing and pressing to obtain the ship biscuits required in the conventional production process is avoided, the process of pressing the highland barley ship biscuits is simplified greatly, the problem that the raw biscuits are difficult to bake at high altitude and under low atmospheric pressure in Qinghai-Tibet plateau is solved.

Description

technical field [0001] The invention relates to the technical field of deep processing of highland barley products, in particular to a compressed highland barley biscuit and a preparation method thereof. Background technique [0002] Highland barley (hullless barley) is a cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. Highland barley is mainly distributed in the Qinghai-Tibet alpine region at an altitude of 4,200-4,500 meters in western my country. It has a long history of cultivation on the Qinghai-Tibet Plateau, dating back 3,500 years. Highland barley is the main raw material of Zanba, the first of the four treasures of Tibet. It has rich nutritional value and outstanding medical and health functions. It mainly contains β-glucan, dietary fiber, pullulan, multivitamins, trace minerals, etc. In the alpine and hypoxic Qinghai-Tibet P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 谢志镭陈平严维凌孙佳奇任莉萍
Owner SHANGHAI FOOD RES INST
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