Black highland barley cake and preparation method thereof

Abstract

The present invention discloses a black highland barley cake. The black highland barley cake comprises the following raw materials in parts by weight: 55-65 parts of black highland barley powder, 10-15 parts of walnut kernel powder, 20-25 parts of highland barley malt flour, 15-25 parts of wheat bran powder, 5-8 parts of agaric powder, 4-6 parts of radix pueraiae powder, 5-7 parts of fish bone meal, 8-11 parts of honey, 9-14 parts of buttered tea, 3-5 parts of corn oil, 0.5-1 part of a honeysuckle extract, 2-4.5 parts of starch syrup, 2-3.5 parts of a sorbitol solution, 4-5.5 parts of baking soda and 1.5-2.5 parts of sodium carbonate. The natural edible raw materials are optimally selected and also reasonably matched, fully exert respective advantages, also complement each other, promote each other and are more excellent in exerted effects after fusion, so that the black highland barley cake is comprehensive in nutrients, easily absorbed by human body after eating, unique in flavor andsuitable for a wide range of consumers, can be used as a staple food for a long time, does not cause internal heat, constipation, etc., and is delicate in texture, crisp and soft in mouthfeel, good in flavor and good in quality.

Description

technical field [0001] The invention relates to the field of food, in particular to a black barley cake and a preparation method thereof. Background technique [0002] Highland barley is naked barley widely planted on the Qinghai-Tibet Plateau in my country. It is the main ration crop in Tibetan areas and an important carrier of Tibetan culture. There is a saying that Tibetan culture is highland barley culture. Highland barley's special planting area, ecological environment, characteristic culture and its own special nutritional value advantages endow highland barley with various concepts such as naturalness, greenness and health care, and attract the attention and acceptance of more and more consumers outside the region. In addition to traditional highland barley products such as tsampa and highland barley wine, some new processed products such as highland barley flakes, highland barley instant noodles, instant powder and highland barley biscuits have appeared. The intensiv...

AI Technical Summary

Problems solved by technology

[0004] Biscuit is a popular leisure food suitable for all ages. At present, several patents on the processing of highland barley biscuits have been published, but the types of highland barley biscuits are very limited, the nutrition is not comprehensive, and it is not easy to be absorbed by the body after eating; the taste is single, and there are few consumer groups. ;Cannot be eaten as a staple food for a long time, prone to getting angry, constipation, etc.; rough texture, hard taste, poor flavor, poor quality

Images