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Sugar-free compressed highland barley biscuit and preparation method

A technology for compressing biscuits and highland barley, which is applied in the fields of highland barley sugar-free compressed biscuits and preparation, biscuits and preparation fields, can solve the problems such as difficulty in mastering screw extrusion and puffing operation, complicated process, easy gelatinization, etc., so as to solve the problem of coarse sand taste, High content and easy absorption effect

Inactive Publication Date: 2018-08-21
西藏雅鲁藏布食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent utilizes highland barley tsampa or ripens highland barley powder through screw extrusion and puffing. The process is relatively complicated, and the operation of screw extrusion puffing is difficult to master and easy to gelatinize.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A highland barley sugar-free compressed biscuit, comprising the following raw materials in parts by mass: 60 parts of highland barley powder, 10 parts of Juematin, 3.8 parts of milk dregs powder, 16 parts of Tibetan vegetable oil, 10 parts of oligosaccharide syrup and 0.2 part of table salt .

[0039] The highland barley flour is 60 mesh.

[0040] The ferntin is in the shape of 0.1 cm in size.

[0041] The milk dregs powder is 50 mesh.

Embodiment 2

[0043] A highland barley sugar-free compressed biscuit comprises the following raw materials in parts by mass: 70 parts of highland barley powder, 9 parts of Juematin, 3 parts of milk dregs powder, 10 parts of vegetable oil, 7.2 parts of xylitol and 0.8 part of table salt.

[0044] The highland barley flour is 100 mesh.

[0045] The fern ding is in the shape of 0.3 cm in size.

[0046] The milk dregs powder is 80 mesh.

Embodiment 3

[0048] A highland barley sugar-free compressed biscuit comprises the following raw materials in parts by mass: 60 parts of highland barley powder, 8 parts of Juematin, 5 parts of milk dregs powder, 12 parts of Tibetan vegetable oil, 14.5 parts of sorbitol and 0.5 part of table salt.

[0049] The highland barley flour is 70 mesh.

[0050] The fern ding is in the shape of 0.2 cm in size.

[0051] The milk dregs powder is 60 mesh.

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Abstract

The invention discloses a sugar-free compressed highland barley biscuit and a preparation method and belongs to the technical field of food processing. The biscuit comprises the raw materials, in parts by mass, as follows: 50-70 parts of highland barley flour, 5-10 parts of diced silverweed cinquefoil roots, 3-5 parts of milk residue powder, 10-20 parts of Tibetan edible oil, 5-15 parts of a sweetening agent and 0.2-0.8 part of table salt. The preparation method comprises the steps as follows: A, raw material treatment; B, material mixing; and C, pressing. The prepared sugar-free compressed highland barley biscuit contains rich microelements, has no sugar, has high content of dietary fiber and beta-glucan, has nutrients easy to absorb, conforms to the national eating custom and can be usedas rare portable meal replacement food in the Tibetan region and other regions.

Description

technical field [0001] The invention relates to a biscuit and a preparation method, in particular to a highland barley sugar-free compressed biscuit and a preparation method, belonging to the technical field of food processing. Background technique [0002] The English name of highland barley is hulless barley, which is a kind of 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 Tibet, Qinghai, Ganzi Prefecture and Aba Prefecture in Sichuan, Diqing in Yunnan, Gannan in Gansu and other places in the Qinghai-Tibet alpine region with an altitude of 1400-4500m. It 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L33/10A23P10/25
CPCA23L7/117A23L33/10A23P10/25
Inventor 达娃顿珠涂国荣
Owner 西藏雅鲁藏布食品有限公司
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