Yak butter Qula biscuit and preparation method thereof

A technology of yak and ghee, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of high calorie, low protein content, high sugar and high oil, etc., and achieve rich nutrition, unique flavor of the finished product, The effect of simple and easy process

Pending Publication Date: 2018-11-20
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the biscuits on the market now have the disadvantages of poor nutritional ratio, high sugar, high oil, high calories, and low protein content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The invention also discloses a preparation method of yak ghee koji biscuits, which comprises the following steps:

[0022] Step 1, pretreatment: pulverize Qula with a pulverizer, pass through a 100-mesh sieve, and set aside;

[0023] Step 2. Weigh the following components according to parts by mass: 82-85 parts of flour, 15-18 parts of starch, 54-56 parts of yak ghee, 19-21 parts of soft white sugar, 29-31 parts of koji, 2-4 parts of yak milk powder 11-13 parts of egg yolk liquid;

[0024] Step 3. After melting the yak ghee, use an egg beater to beat until the volume expands and the color is slightly lighter. Add soft white sugar and beat until it turns white, and add the beaten egg yolk liquid in two to three times; each time you have to wait for the yak The ghee and the egg yolk liquid are completely fused before adding to the next time; the yak ghee is well whipped to present a light, fluffy texture; it must be completely mixed with the eggs without separation; add ...

Embodiment 1

[0029] A yak ghee koji biscuit, comprising the following components in parts by mass: 83 parts of flour, 17 parts of starch, 56 parts of yak ghee, 21 parts of soft white sugar, 31 parts of koji (yak casein), 4 parts of yak milk powder, eggs 13 parts of egg yolk liquid.

[0030] The above-mentioned yak ghee koji biscuit is prepared by the following method:

[0031] Step 1, pretreatment: pulverize Qula with a pulverizer, pass through a 100-mesh sieve, and set aside;

[0032] Step 2. Weigh the following components by mass: 83 parts of flour, 17 parts of starch, 56 parts of yak ghee, 21 parts of soft white sugar, 31 parts of Qula (yak casein), 4 parts of yak milk powder, and 13 parts of egg yolk liquid ;

[0033] Step 3. After melting the yak ghee, use an egg beater to beat until the volume expands and the color is slightly lighter. Add soft white sugar and beat until it turns white, and add the beaten egg yolk liquid in two to three times; each time you have to wait for the yak...

Embodiment 2

[0038] A yak ghee koji biscuit, comprising the following components in parts by mass: 85 parts of flour, 15 parts of starch, 54 parts of yak ghee, 20 parts of soft white sugar, 29 parts of koji (yak casein), 3 parts of yak milk powder, egg yolk 11 parts of liquid.

[0039] The above-mentioned yak ghee koji biscuit is prepared by the following method:

[0040] Step 1, pretreatment: pulverize Qula with a pulverizer, pass through a 100-mesh sieve, and set aside;

[0041] Step 2. Weigh the following components according to parts by mass: 85 parts of flour, 15 parts of starch, 54 parts of yak ghee, 20 parts of soft white sugar, 29 parts of Qula (yak casein), 3 parts of yak milk powder and 11 parts of egg yolk liquid;

[0042] Step 3. After melting the yak ghee, use an egg beater to beat until the volume expands and the color is slightly lighter. Add soft white sugar and beat until it turns white, and add the beaten egg yolk liquid in two to three times; each time you have to wait ...

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PUM

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Abstract

The invention discloses a yak butter Qula biscuit and a preparation method thereof. The yak butter Qula biscuit is prepared from, by mass, 82-85 parts of flour, 15-18 parts of starch, 54-56 parts of yak butter, 19-21 parts of soft sugar, 29-31 parts of Qula, 2-4 parts of yak milk powder and 11-13 parts of egg yolk fluid. The yak butter Qula biscuit and the preparation method thereof have the advantages that the preparation method is simple and practicable, finished products are unique in flavor, and the nutrition is rich; according to the yak butter Qula biscuit, the flour, the yak butter, theQula, the starch, the soft sugar, eggs and the yak milk powder are taken as the raw materials, the crisp Qula biscuit with the rich nutrition and a healthcare function is made and is helpful for thehealth of the human body, the Qula is added into the biscuit, the content of proteins can be improved, and the biscuit has rich milk flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a yak butter koji biscuit and a preparation method thereof. Background technique [0002] Qula (Tibetan, referring to dry milk residue) is a substance obtained by herdsmen in the Qinghai-Tibet Plateau after separating yak milk to obtain ghee, and then naturally fermenting the remaining skim milk to coagulate the milk protein, boiling, separating, and drying. Qula is rich in protein, mainly casein. Its casein content is higher than 80%. It has a strong milk flavor and a high calcium content. It can also improve the body's ability to resist diseases, promote metabolism, and has certain health care functions . In China and even in the world, only herdsmen on the Qinghai-Tibet Plateau at the junction of Gansu, Qinghai and Sichuan provinces have the habit of making yak milk into Qula, which is a food resource with ethnic characteristics. [0003] Biscuits use whe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34
CPCA21D2/34A21D13/06
Inventor 陈炼红李键张岩王琳琳
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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