Full-highland-barley compressed biscuit and processing technology thereof

A technology for compressing biscuits and production processes, applied in baking, dough processing, baked food and other directions, can solve the problems of inconvenience to carry and eat, limit the geographical scope of highland barley consumption, and cannot be widely promoted, etc. Absorption, short heating time and less loss of active ingredients

Inactive Publication Date: 2015-06-24
迪庆香格里拉青稞资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, highland barley has been mainly used to make tsampa powder for consumption. This consumption method limits the geographical scope of highland barley consumption. In addition, tsampa, a traditional delicacy in Tibetan areas, has the disadvantage of being inconvenient to carry and eat, and cannot be widely distributed. to promote

Method used

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  • Full-highland-barley compressed biscuit and processing technology thereof
  • Full-highland-barley compressed biscuit and processing technology thereof
  • Full-highland-barley compressed biscuit and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Such as figure 1 Shown, a kind of production technology of full highland barley compressed biscuit comprises the steps:

[0042] Step (1), raw material collection and storage: select the highland barley produced by the green food raw material base, the quality of impurities in the highland barley is not higher than 1% of the total mass, and the grains are full;

[0043] Step (2), selection: the highland barley is selected, and the selected highland barley raw material should be guaranteed to be shell-free and free of impurities;

[0044] Step (3), cleaning: Soak the highland barley obtained in step (3) in water for not less than 12 hours, then wash with water to remove dust on the surface of the highland barley, and at the same time, the moisture content of the highland barley after cleaning is required to be 38-42% ;

[0045] Step (4), microwave curing: the highland barley cleaned in step (3) is subjected to microwave curing at a temperature of 135-140°C for 6 minut...

Embodiment 2

[0053] Such as figure 1 Shown, a kind of production technology of full highland barley compressed biscuit comprises the steps:

[0054] Step (1), raw material collection and storage: select the highland barley produced by the green food raw material base, the quality of impurities in the highland barley is not higher than 1% of the total mass, and the grains are full;

[0055] Step (2), selection: the highland barley is selected, and the selected highland barley raw material should be guaranteed to be shell-free and free of impurities;

[0056] Step (3), cleaning: Soak the highland barley obtained in step (3) in water for no less than 12 hours, then wash with water to remove the dust on the surface of the highland barley. At the same time, the moisture content of the highland barley after cleaning is required to be 39-41% ;

[0057] Step (4), microwave curing: the highland barley cleaned in step (3) is subjected to microwave curing at a temperature of 138-142°C for 7 minute...

Embodiment 3

[0065] Such as figure 1 Shown, a kind of production technology of full highland barley compressed biscuit comprises the steps:

[0066] Step (1), raw material collection and storage: select the highland barley produced by the green food raw material base, the quality of impurities in the highland barley is not higher than 1% of the total mass, and the grains are full;

[0067] Step (2), selection: the highland barley is selected, and the selected highland barley raw material should be guaranteed to be shell-free and free of impurities;

[0068] Step (3), cleaning: Soak the highland barley obtained in step (3) in water for not less than 12 hours, then wash with water to remove the dust on the surface of the highland barley, and at the same time, the moisture content of the highland barley after cleaning is required to be 40-42% ;

[0069] Step (4), microwave curing: the highland barley cleaned in step (3) is subjected to microwave curing at a temperature of 141-145°C for 8 m...

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Abstract

The invention relates to a full-highland-barley compressed biscuit and a processing technology thereof and belongs to the technical field of foods. The processing technology comprises the step of raw material storing, fine selecting, washing, microwave ripening, smashing, material distributing, forming, sorting, vacuum packaging and external packaging. According to the full-highland-barley compressed biscuit and the processing technology thereof, firstly, the microwave technology is adopted to large-scale production of highland barley foods, and highland barley is directly processed into zanba after being subjected to microwave ripening; secondly, the zanba is compressed and shaped through material distributing; the traditional compressed biscuit production technology that main raw materials must be processed into biscuits firstly, then the biscuits are smashed, other ingredients are added into the smashed biscuits to be mixed, and then compressing and shaping are conducted is changed. Meanwhile, the processing technology has the advantages that the material heating time is short, and the temperature control is accurate; the quality of the produced biscuits is high, the loss of effective constituents is small, the guarantee period is long, and the processing technology is easy to apply and popularize.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a whole highland barley compressed biscuit and a production process thereof. Background technique [0002] Highland barley, English name: hulless barley, is a kind of cereal crops of the genus Barley in the Gramineae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3,500 years. It has extended from material culture to spiritual culture, forming a highland barley culture with rich connotations and national characteristics on the Qinghai-Tibet Plateau. With a wide range of medicinal and nutritional value, highland barley products such as highland barley noodles, highland barley steame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
CPCA21D2/34A21D13/80
Inventor 史定国
Owner 迪庆香格里拉青稞资源开发有限公司
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