Method for preparing pearl barley extruded rice biscuits

A technology of rice biscuits and barley, applied in the field of crispy barley extruded rice biscuits and their preparation, biscuits, can solve problems such as uncommon barley biscuits products, and achieve the effects of expanding processing methods, golden color and improving utilization rate

Pending Publication Date: 2020-01-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At this stage, there are few studies on the extrusion process parameters of barley, corn and brown rice mixed rice, and barley biscuits are not common in the market

Method used

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  • Method for preparing pearl barley extruded rice biscuits
  • Method for preparing pearl barley extruded rice biscuits
  • Method for preparing pearl barley extruded rice biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The main components of a crispy barley extruded rice biscuit include: 70g of low-gluten flour, 25g of "extruded recombined rice" grinding powder, 30g of edible vegetable oil, 20g of butter, 40g of egg white, 25g of soft white sugar, and 1.5g of baking powder.

[0054] Its preparation method is mainly as follows:

[0055] (1) Weigh the butter of the stated weight, heat it evenly until it melts, and let it stand to cool down.

[0056] (2) Beat the vegetable oil, melted butter, egg white, and sugar in a bowl for 6 minutes until it becomes a milky white, uniform, and viscous liquid.

[0057] (3) The "extruded recombined rice" product obtained by extruding and puffing the mixed powder prepared by barley, corn, and brown rice in proportions of 50%, 20%, and 30% is ground into powder, and passed through a 40-mesh sieve to make "extruded rice". Pressed rice" grind powder.

[0058] (4) Mix low-gluten flour, "extruded recombined rice" grinding powder, and baking powder evenly, ...

Embodiment 2

[0063] The main components of a crispy barley biscuit include: 70g of low-gluten flour, 30g of "extruded recombined rice" grinding powder, 30g of edible vegetable oil, 20g of butter, 40g of egg white, 25g of soft white sugar, and 1.5g of baking powder.

[0064] Its preparation method is mainly as follows:

[0065] (1) Weigh the butter of the stated weight, heat it evenly until it melts, and let it stand to cool down.

[0066] (2) Beat the vegetable oil, melted butter, egg white, and sugar in a bowl for 6 minutes until it becomes a milky white, uniform, and viscous liquid.

[0067] (3) The "extruded recombined rice" product obtained by extruding and puffing the mixed powder prepared by barley, corn, and brown rice in proportions of 50%, 20%, and 30% is ground into powder, and passed through a 40-mesh sieve to make "extruded rice". Pressed rice" grind powder.

[0068] (4) Mix low-gluten flour, "extruded recombined rice" grinding powder, and baking powder evenly, and then add (...

Embodiment 3

[0073] The main components of a crispy barley biscuit include: 70g of low-gluten flour, 30g of "extruded recombined rice" grinding powder, 30g of edible vegetable oil, 15g of butter, 40g of egg white, 25g of soft white sugar, and 1.5g of baking powder.

[0074] Its preparation method is mainly as follows:

[0075] (1) Weigh the butter of the stated weight, heat it evenly until it melts, and let it stand to cool down.

[0076] (2) Beat the vegetable oil, melted butter, egg white, and sugar in a bowl for 6 minutes until it becomes a milky white, uniform, and viscous liquid.

[0077] (3) The "extruded recombined rice" product obtained by extruding and puffing the mixed powder prepared by barley, corn, and brown rice in proportions of 50%, 20%, and 30% is ground into powder, and passed through a 40-mesh sieve to make "extruded rice". Pressed rice" grind powder.

[0078] (4) Mix low-gluten flour, "extruded recombined rice" grinding powder, and baking powder evenly, and then add (...

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Abstract

The invention relates to a method for preparing pearl barley extruded rice biscuits, and belongs to the technical field of food processing. The pearl barley extruded rice biscuits are yikousu crunchyand inviting pearl barley extruded rice biscuits and are prepared from the components in percentage by weight: 30%-35% of low-gluten flour, 10%-15% of extruded and reconstituted rice grinding powder,15%-20% of egg white, 8 %-10% of butter, 10%-15% of vegetable oil, 10%-15% of soft plantation white sugar and 0.5%-1% of baking powder. Extruded and reconstituted rice is formed by compounding and extruding pearl barley, brown rice and corn according to a certain ratio, is rich in dietary fiber, and has the functions of looseing the bowel to relieve constipation, decreasing blood pressure, reducing blood lipid and losing weight. The extruded and reconstituted rice grinding powder and the low-gluten flour are used as main materials. Compared with ordinary coarse cereal biscuits, compounded andextruded rice is subjected to high-temperature shearing during the extrusion process, the organization structure becomes more loose, the content of soluble dietary fiber is increased, and the taste and edible value of the biscuits are improved.

Description

technical field [0001] The invention relates to a biscuit, in particular to a crispy barley extruded rice biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Barley has a long history of cultivation in my country, and it is one of the ancient grains that are both good for medicine and food in my country. Because of the high nutritional value of barley, it is known as "the king of grasses in the world" and "the grass of life and health". It contains a variety of vitamins and minerals, which can promote metabolism and invigorate the spleen and stomach, and it includes selenium, which can effectively inhibit the proliferation of cancer cells, and is a good product for nourishing the body. Corn tastes sweet and has always been known as a longevity food. It has great potential for developing foods with high nutrition and high biological functions. Corn contains more Ca and vitamin E, so it has a good effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/14
CPCA21D13/06A21D2/36A21D2/14
Inventor 程建军张高鹏刘宗浩于重伟林倩羽张嫣妮王睿珊郭世晴
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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