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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

Inactive Publication Date: 2021-04-16
COFCO NUTRITION & HEALTH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the special properties of highland barley flour, the taste of biscuits made from it as a raw material is not good, so 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 taste problem of highland barley flour, the content of highland barley on the market is mostly about 30% by weight. At the same time, if the content of highland barley is greater than 30%, the biscuit will become loose and unsuitable for molding

Method used

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

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preparation example Construction

[0027] Among the raw materials for the preparation of highland barley biscuits provided by the present invention, the dietary fiber mainly comes from resistant dextrin, soybean dietary fiber, and polydextrose. The inventors of the present invention found in the process of research that the ratio of the three is 2-4: 1.2-2.5 : In the case of 2.5-3.5, the texture properties of the final prepared biscuits can be further improved, and the sensory properties and molding rate of the final prepared biscuits can be improved.

[0028] Although the above-mentioned raw materials are used to prepare the highland barley biscuits, the highland barley biscuits meeting the requirements of the present invention can be obtained, but the inventors of the present invention further found in the process of research that when the biscuits are prepared in combination with malt extract, the biscuits can be further improved. The texture properties of the final biscuits are improved, and the sensory prop...

Embodiment 1-4

[0043] Used to illustrate the preparation method of the highland barley biscuit of the present invention

[0044] (1) Mix shortening, optional solid malt extract, salt, whole milk powder, crystalline maltitol and lecithin to obtain a first mixed material.

[0045] (2) Adding beaten eggs, ammonium bicarbonate, sodium bicarbonate and water into the first mixture to obtain a second mixture.

[0046] (3) Sieve the highland barley core flour, then add the undersieve, resistant dextrin, soybean protein isolate, soybean dietary fiber and polydextrose slowly and stir evenly to obtain the third mixture.

[0047] (4) The third mixture was left to stand at a temperature range of 30° C. for 30 minutes.

[0048] (5) compression molding the material after standing.

[0049] (6) Bake in an environment of 190° C. for 14 minutes, during which the disc is turned twice to obtain the highland barley biscuit of the present invention;

[0050] Wherein, the selection and consumption of each mater...

Embodiment 5

[0053] Used to illustrate the preparation method of the highland barley biscuit of the present invention

[0054] The highland barley biscuit was prepared according to the method of Example 1, except that the highland barley core flour was replaced with the same amount of highland barley whole wheat flour, and the molding rate is shown in Table 3.

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D13/047A21D13/06A21D13/062A21D13/068A21D13/064A21D2/34A21D2/36A21D2/18A21D2/16A21D2/26A21D2/02
Inventor 夏晗姚凤宏白术群杨凯
Owner COFCO NUTRITION & HEALTH RES INST
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