Highland barley biscuit assisting in reducing blood glucose and preparation method of highland barley biscuit

A highland barley biscuit and highland barley technology, applied in the food field, can solve the problems of loose biscuits, unsuitable molding, poor biscuit taste, etc., and achieve the effect of easy molding and high acceptance
CN112655738AInactive Publication Date: 2021-04-16COFCO NUTRITION & HEALTH RES INST
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
COFCO NUTRITION & HEALTH RES INST
Publication Date
2021-04-16
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to the field of food, in particular to a highland barley biscuit assisting in reducing blood glucose and a preparation method of the highland barley biscuit. The highland barley biscuit is prepared from shortening, malt extract, whole milk powder, lecithin, maltitol, eggs, highland barley powder, oatmeal and resistant dextrin. According to the highland barley biscuit provided by the invention, firstly, flour materials are all from highland barley flour, wheat flour is not added, and the sensory effect of the finished biscuit is still good; secondly, the highland barley biscuit provided by the invention is high in highland barley content, and the maximum highland barley content can reach nearly 50% by weight; thirdly, the product is crispy and appropriate and has high acceptability; and fourthly, cane sugar is not used in the product, the content of beta-glucan is high, and the content of dietary fibers reaches the level (12% of the content of the dietary fibers) which is two times that of the standard of 'rich' (6% of the content of the dietary fibers). The highland barley biscuit has a certain auxiliary hypoglycemic effect, is suitable for general people, and is also suitable for people who hope to supplement dietary fibers and people who are sensitive to sugar intake.
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Description

technical field

[0001] The invention relates to the field of food, in particular to a highland barley biscuit that assists in reducing blood sugar, a preparation method of the highland barley biscuit and the prepared highland barley biscuit. Background technique

[0002] Due to the special properties of highland barley flour, the taste of biscuits made as raw material is not good. Therefore, the current commercially available products are processed by combining highland barley flour with wheat flour, in order to improve the taste of highland barley biscuits with a certain amount of wheat flour. Due to the mouthfeel problem of highland barley flour, the content of commercially available highland barley is mostly about 30% by weight. At the same time, when the content of highland barley is greater than 30%, the biscuit will become loose and unsuitable for molding. Contents of the invention

[0003] The purpose of the present invention is to overcome the above-mentioned defec...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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