High-beta-glucan highland barley pastries containing highland barley full powder and making method of high-beta-glucan highland barley pastries containing highland barley full powder

A technology of glucan and highland barley is applied in the direction of baked food, baking and baked food with modified ingredients, which can solve the problems of high content of beta-glucan and difficult absorption, and achieve the effect of low moisture content

Pending Publication Date: 2020-07-28
张家港福吉佳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of macromolecular β-glucan in barley is relatively high, which is not easily absorbed by the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 190 parts of butter, 70 parts of soft white sugar, 65 parts of whole wheat flour, 65 parts of low-gluten flour, 130 parts of improved highland barley flour, 2.5 parts of baking soda, 2.5 parts of baking powder, 1.5 parts of stinky powder, and 27 parts of egg liquid.

[0019] (1) Add butter and soft white sugar to the mixer, quickly mix and stir for 3 minutes, and rotate at a speed of 120 rpm; mix egg liquid into the system, and stir at a slow speed for 2 minutes to stabilize the system, at a speed of 40 rpm;

[0020] (2) Add the sieved improved highland barley flour, bread flour, whole wheat flour, baking soda, baking powder, and stinky powder into the mixer, and the stirring time is 5 minutes to make the system fully mixed, and the rotation speed is 60-100rpm;

[0021] (3) After taking it out, slice it into 20g crispy highland barley embryos, put it into a rotary oven for baking, and the baking condition is 170° C. for 15 minutes. Take it out and let it cool. The...

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PUM

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Abstract

The invention relates to high-beta-glucan highland barley pastries containing highland barley full powder and a making method of the high-beta-glucan highland barley pastries containing highland barley full powder, and belongs to the technical field of food processing. The method comprises the steps of taking butter and soft white sugar, performing quick whipping until the color is white and granules do not exist, slowly adding eggs, performing uniform stirring, finally, adding whole wheat flour, low gluten powder, improved highland barley full powder, baking soda, baking powder and ammonia powder, and performing uniform stirring and blending; and performing cutting into small blocks, finally, placing the small blocks in a revolving furnace, and performing baking. Compared with conventional pastries, the high-beta-glucan highland barley pastries are high in beta-glucan content, contain necessary dietary fibers, and besides, are low in moisture content. The problem that highland barleyfoods are complex in food colony components, is solved.

Description

technical field [0001] The invention relates to high beta-glucan barley crisps containing whole barley powder and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the rapid development of society and fast-paced life, more and more people have gradually increased their demand for healthy diet. At the same time, more and more people are more inclined to eat nutritious and healthy foods, and more new resource foods are continuously applied to bakery products. [0003] β-glucan is a homopolysaccharide composed of glucose as a monosaccharide. Glucose units are connected by glycosidic bonds, most of which are combined by β-1,3, and it has certain biological activities. In the 1940s, Dr. Pillemer first discovered and reported that a substance in the cell wall of yeast can improve immunity. β-glucan widely exists in various fungi and plants, such as shiitake mushrooms and highland barley, and is the main function...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D13/06
CPCA21D13/02A21D13/06
Inventor 邹奇波黄卫宁沈亚敏陈诚
Owner 张家港福吉佳食品股份有限公司
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