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Crispy highland-barley biscuits and manufacturing method thereof

A highland barley shortcake and highland barley technology are applied in the field of highland barley shortcake and its preparation, which can solve the problems of limited consumer groups and no shortcake food, and achieve the effects of good taste, adding color and flavor, and improving color.

Active Publication Date: 2015-05-27
雷鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The consumer group of this eating method is very limited. At present, the highland barley food developed for mass consumption mainly includes highland barley wine, highland barley noodles, oatmeal, bread, biscuits, cakes, etc. There is no shortbread food developed with highland barley as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this example, the components (ratio of raw materials) of the highland barley crisp cake are: 15kg of cooked highland barley flour passed through a 90-mesh sieve, 10kg of cooked pea flour passed through a 90-mesh sieve, 10kg of fried white sesame powder, 5kg of fried peanut grains, Anhydrous butter 10kg, white sugar 10kg.

[0028] The preparation method is as follows:

[0029] (1) To prepare the powder, crush the white sugar and pass through a 90-mesh sieve; fry the peanuts, crush them, and pass through a 30-mesh sieve; fry the white sesame seeds, crush them, and pass through a 40-mesh sieve;

[0030] (2) For dough preparation, weigh cooked highland barley powder, cooked pea powder, fried white sesame powder, fried peanuts, anhydrous butter, white sugar powder, and 5kg of drinking water; mix white sugar, anhydrous butter and drinking water Pre-mixing with water, then adding it into the mixed powder of cooked highland barley powder and cooked pea powder and mixing eve...

Embodiment 2

[0035] In this example, the components (ratio of raw materials) of the highland barley crisp cake are: 25kg of cooked highland barley flour passed through a 70-mesh sieve, 20kg of cooked pea flour passed through a 70-mesh sieve, 20kg of fried black sesame powder, 10kg of fried peanut grains, 16kg lard, 12kg white sugar.

[0036] The preparation method is as follows:

[0037] (1) To prepare the powder, crush the white sugar and pass through a 70-mesh sieve; fry the peanuts, crush them, and pass through a 40-mesh sieve; fry the black sesame seeds, crush them, and pass through a 50-mesh sieve;

[0038] (2) For dough preparation, weigh cooked highland barley powder, cooked pea powder, fried black sesame powder, fried peanuts, lard, white sugar powder, and 10kg of drinking water in proportion; white sugar powder, lard and drinking water Pre-mixing, then adding it to the mixed powder of cooked highland barley powder and cooked pea powder and mixing evenly, then adding fried black s...

Embodiment 3

[0043] In this example, the components (ratio of raw materials) of the highland barley crisp cake are: 20kg of cooked highland barley flour passed through a 80-mesh sieve, 15kg of cooked pea flour passed through an 80-mesh sieve, 16kg of fried white sesame powder, 8kg of fried peanut grains, Anhydrous butter 13kg, salt 0.05kg.

[0044] The preparation method is as follows:

[0045] (1) To prepare the powder, fry the peanuts, crush them, and pass through a 40-mesh sieve; fry the white sesame seeds, crush them, and pass them through a 50-mesh sieve;

[0046] (2) For dough preparation, weigh cooked highland barley powder, cooked pea powder, fried white sesame powder, fried peanuts, anhydrous butter, salt, and 7kg of drinking water in proportion; Mix it, then add it to the mixed powder of cooked highland barley powder and cooked pea powder and mix evenly, then add fried white sesame powder and fried peanut grains and mix evenly to make a dough;

[0047] (3) Compression molding, ...

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PUM

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Abstract

The invention discloses crispy highland-barley biscuits and a manufacturing method thereof. The crispy highland-barley biscuits mainly comprise, by mass, 15-25 parts of cooked highland-barley flour, 10-20 parts of cooked pea flour, 10-20 parts of fried sesame flour, 5-10 parts of fried peanut grains, 10-16 parts of animal fat and 0.01-25 parts of flavoring agents. The manufacturing method of the crispy highland-barley biscuits comprises the steps that the cooked highland-barley flour, the cooked pea flour, the fried sesame flour, the fried peanut grains, the animal fat, the flavoring agents and 5-10 parts by mass of drinking water are weighed according to the ratio, mixed evenly and made into paste; as for compression molding, the paste is placed in moulds and forms biscuit blanks in a compression molding mode; the biscuit blanks formed in the compression molding mode are placed in a baking oven, baked for 25-35min under the conditions that the temperature of a bottom heater ranges from 105 DEG C to 115 DEG C, and a surface heater is closed, and then baked for 3-6min under the conditions that the temperature of the bottom heater ranges from 115 DEG C to 125 DEG C and the temperature of the surface heater ranges from 145 DEG C to 155 DEG C so as to obtain the crispy highland-barley biscuits. The crispy highland-barley biscuits manufactured in the method have an attractive color and flavor, will not adhere to teeth, have good mouthfeel, are full of nutriments and are long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a highland barley shortbread and a preparation method thereof. Background technique [0002] Highland barley is a cereal crop belonging to the genus Barley in the Poaceae family. my country is rich in highland barley resources. According to statistics from the Tibet Agricultural Department, the annual sown area and total output of Tibetan highland barley account for 55% to 60% of the total sown area and total output of Tibet's grain respectively. The crude protein content of highland barley grain is 7.68%-17.52%, the average value is 11.37%, the lysine content is 0.36%, and the starch content is 55.97%, among which amylopectin accounts for 74%-78% of the starch content. Highland barley also contains crude fat and β-glucan, its crude fat content is 1.18%-3.09%, the average is 2.13%, second only to corn and oats, higher than other cereal substances, soluble fiber and total...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 雷鸣农彦彦雷榰
Owner 雷鸣