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Qinghai-Tibet Plateau highland barley and yak triton biscuit and preparation method thereof

A technology of crispy and biscuit, which is applied in the field of food processing, can solve the problems of low added value and narrow utilization range of special raw materials on the Qinghai-Tibet Plateau, and achieve the effects of improving edibility, broadening utilization channels, and convenient operation

Active Publication Date: 2015-11-18
甘肃华羚生物技术研究中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to avoid the deficiencies of the prior art and provide a Qinghai-Tibet Plateau highland barley and yak Qula crisp biscuit to solve the problems of narrow utilization range of special raw materials and low added value of the Qinghai-Tibet Plateau

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of Qinghai-Tibet plateau highland barley and yak Qula crisp biscuit, its main feature is: contain the raw material composition by following weight part:

[0023] Wheat flour with bottom gluten 100kg, highland barley flour 30kg, koji 25kg, white sugar 15kg, butter 30kg, water 25kg, milk powder 8kg, edible corn starch 4kg, eggs 30kg, ammonium bicarbonate 0.07kg, sodium bicarbonate 0.75kg, salt 1.0kg, Ethyl maltol 0.08kg, vanillin 0.6kg.

[0024] The preparation method of the highland barley curd and crisp biscuit of the present invention comprises the following steps:

[0025] (1) Mixing: According to the above raw materials, stir the bottom gluten wheat flour, koji, highland barley powder, white sugar, milk powder, edible cornstarch, ammonium bicarbonate, sodium bicarbonate, salt, ethyl maltol and vanillin Mix well, as a premix, and then mix for 5 minutes in the order of adding premix, eggs, cream, and water;

[0026] (2) Forming: replace with the ...

Embodiment 2

[0030] Embodiment 2: a kind of Qinghai-Tibet plateau highland barley and yak Qula crisp biscuit, its main feature is: contain the raw material composition by following weight part::

[0031] 100kg of low-gluten wheat flour, 15kg of highland barley flour, 15kg of koji, 30kg of white sugar, 35kg of butter, 60kg of water, 12kg of milk powder, 12kg of edible corn starch, 18kg of eggs, 0.2kg of ammonium bicarbonate, 0.15kg of sodium bicarbonate, 0.75kg of table salt, Ethyl maltol 0.2kg, vanillin 0.15kg.

[0032] The preparation method of the highland barley curd and crisp biscuit of the present invention comprises the following steps:

[0033] (1) Mixing: According to the above raw materials, stir the bottom gluten wheat flour, koji, highland barley powder, white sugar, milk powder, edible cornstarch, ammonium bicarbonate, sodium bicarbonate, salt, ethyl maltol and vanillin Mix well, as a premix, and then mix for 8 minutes in the order of adding premix, eggs, cream, and water;

...

Embodiment 3

[0038] Embodiment 3: a kind of Qinghai-Tibet Plateau highland barley and yak Qula crisp biscuit, its main feature is: contain the raw material composition by following weight part::

[0039] Wheat flour with bottom gluten 100kg, highland barley flour 25kg, koji 30kg, white sugar 20kg, butter 15kg, water 45kg, milk powder 5kg, edible corn starch 18kg, eggs 25kg, ammonium bicarbonate 0.15kg, sodium bicarbonate 0.15kg, salt 0.25kg, Ethyl maltol 0.4kg, vanillin 0.7kg.

[0040] The preparation method of the highland barley curd and crisp biscuit of the present invention comprises the following steps:

[0041] (1) Mixing: According to the above raw materials, stir the bottom gluten wheat flour, koji, highland barley powder, white sugar, milk powder, edible cornstarch, ammonium bicarbonate, sodium bicarbonate, salt, ethyl maltol and vanillin Mix well, as a premix, and then mix for 10 minutes in the order of adding premix, eggs, cream, and water;

[0042] (2) Forming: replace with t...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to biscuit prepared by utilizing Qinghai-Tibet Plateau highland barley and yak triton. The biscuit is characterized by being prepared from the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 5-40 parts of highland barley flour, 10-30 parts of triton, 5-45 parts of white granulated sugar, 10-50 parts of cream, 5-70 parts of water, 1-15 parts of powdered milk, 0-20 parts of edible corn starch, 5-40 parts of eggs, 0.03-0.3 part of ammonium bicarbonate, 0.5-2.0 parts of sodium bicarbonate, 0.5-2.0 parts of edible salt, 0.01-0.5 part of ethyl maltol and 0.1-2.0 parts of vanillin. The biscuit has the advantages that the highland barley and triton which are unique raw materials in the Qinghai-Tibet Plateau are combined together, so that the effect of more than the two raw materials can be achieved while respective characteristics of the two raw materials, namely triton has high protein and highland barley has properties of coarse grains, are supplemented, and the unique property of Qinghai-Tibet Plateau raw materials can be highlighted by a binding means.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crispy biscuit made from highland barley on the Qinghai-Tibet Plateau and yak qula. Background technique [0002] Qula is mainly used as a processing raw material for the casein industry. Due to its complex processing technology, the processing and transformation cycle is long and the direct return rate of profit is low. In response to this situation, the highland barley Qula biscuit leisure food is developed, so that the raw materials of Qula can be easily and quickly transformed, and the end products can be put into the market, so as to achieve the purpose of efficient and rapid utilization of Qula raw materials. The development of highland barley Qula biscuit snack food can enrich the types of Qula derivative products, transform Qula products from a single intermediate raw material in other industries to end products, activate the vitality of Qula industr...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 刘恭鲁迎瑞罗丽张兰威何潇宋礼杨德成贾春暘崔广智
Owner 甘肃华羚生物技术研究中心
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