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A technology for biscuits and highland barley fried noodles, applied in the field of biscuits, can solve the problems of high cost, harm to human health, and high price, and achieve the effects of eliminating greasy, reducing grease, and enhancing taste and appetite.
Inactive Publication Date: 2014-11-12
王欢来
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- Abstract
- Description
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Problems solved by technology
The biscuits currently on the market are mainly various cheese biscuits, which contain a lot of fat and calories, and are harmful to human health. Although calcium milk biscuits and carrot biscuits are beneficial to the human body because they contain amino acids and other trace elements, they cost too much High, not suitable for promotion due to high selling price
There have been highland barley biscuits afterwards, such as the invention patent (notification number: CN1586221) of a Chinese patent highland barley biscuit and its preparation method, and Chinese patent application number 200810046090, a kind of highland barley biscuit and its preparation method, as well as Danish biscuits, These highland barley cakes all contain higher oil, and people have a bigger greasy feeling when eating, which affects people's mouthfeel and appetite.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0016] Embodiment 1: 85kg of highland barley fried noodles; 1.5kg of Tibetan tea; 20kg of butter; 0.3kg of xylitol.
Embodiment 2
[0017] Embodiment 2: 70kg of fried noodles with highland barley; 0.3kg of Tibetan tea; 10kg of butter; 0.2kg of xylitol.
Embodiment 3
[0018] Embodiment 3: 75kg of fried noodles with highland barley; 0.5kg of Tibetan tea; 15kg of butter; 0.2kg of xylitol.
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Abstract
The invention discloses a cookie. The cookie is characterized by being prepared by raw materials in parts by mass as follows: 70-85 parts of highland barley fired noodles, 0.3-1.5 parts of Tibetan tea, 10-20 parts of butter and 0.1-0.3 part of xylitol. According to the cookie, highland barley is ground with water, processed into the fried noodle state and then added with the Tibetan tea, the butter and the xylitol in parts by mass, the cookie is formed through processing and enters a special production line for baking, and specific highland barley fragrance is formed; and due to addition of the Tibetan tea powder, grease is greatly reduced, the greasy feeling is eliminated when people eat the cookie, and taste and appetite of people are improved.
Description
technical field [0001] The invention relates to the technical field of biscuits, in particular to the improvement technology of biscuits. Background technique [0002] Highland barley is a kind of barley, also known as naked barley and barley. It is the main food crop of Tibetans. It can be used to make tsampa and highland barley wine. Highland barley has the characteristics of high nutrition, high health care and high added value. For example, it can clear the intestines, regulate blood sugar, lower cholesterol, and improve immunity. In addition, highland barley has a high protein content and is rich in high lysine. And biscuit is one of main food in people's life, therefore also more and more higher to the nutritional labeling requirement of biscuit. The biscuits currently on the market are mainly various cheese biscuits, which contain a lot of fat and calories, and are harmful to human health. Although calcium milk biscuits and carrot biscuits are beneficial to the huma...
Claims
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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 王欢来
Owner 王欢来
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