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Highland-barley cookie and production method thereof

A technology of highland barley koji and odd biscuits, which is applied in the field of highland barley cookie machine production, can solve the problems of no highland barley biscuits and unsuitable consumption by people with three high levels, and achieve the effect of loose taste, complete shape and clear lines

Pending Publication Date: 2021-11-09
海南航空食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And now there is no special nutritious food such as highland barley cookies on the market
However, most of the cookies on the market now have a good taste and texture, but they contain high fat, carbohydrates, sodium, etc., which are not suitable for people with three highs.

Method used

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  • Highland-barley cookie and production method thereof
  • Highland-barley cookie and production method thereof
  • Highland-barley cookie and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0161] Prepare 94 parts of highland barley flour, 61 parts of butter, 11 parts of skimmed milk powder, 30 parts of sweetener, 22 parts of walnut kernels, 0.5 part of salt, and 38 parts of emulsifier.

[0162] The preferred sweetener is xylitol.

[0163] The preferred emulsifier is egg.

[0164] Add 61 parts of butter to the mixture of 94 parts of highland barley flour, 11 parts of skimmed milk powder, 30 parts of xylitol, 22 parts of walnut kernels, 0.5 parts of salt, and 38 parts of eggs, and stir for 20 minutes to form a dough ; The dough formed by stirring is formed by extrusion molding to form the embryo body of highland barley cookies; put the embryo body of highland barley cookies formed in step 2 into the refrigerator for refrigeration, the refrigeration temperature is 5°C, and the refrigeration time is 2 minutes; Put the green barley cookie body into the oven, bake at 230°C for 2 minutes; then bake at 180°C for 30 minutes; cool the baked barley cookie body to room tem...

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Abstract

The invention discloses a highland-barley cookie. The highland-barley cookie is characterized by comprising the following raw materials in parts by weight: 94-106 parts of highland-barley flour, 50-61 parts of butter, 5-30 parts of skim milk powder, 20-30 parts of a sweetening agent, 22-33 parts of walnut kernels, 0.2-0.8 part of salt and 38-44 parts of an emulsifying agent. The highland-barley cookie provided by the invention is complete in form, clear in lines, loose in taste, uniform and bright in color and luster, moderate in energy, high in proteins, high in mineral substances, low in salt and low in sugar. The highland-barley cookie is suitable for being eaten by people with hyperglycemia and hypertension, people of flight crew and teenagers.

Description

technical field [0001] The invention relates to the field of food, in particular to a machine-made method for highland barley cookies. Background technique [0002] Most of the biscuits on the market usually add a lot of sugar, such as white sugar, corn syrup, and starch syrup, in order to pursue the taste. They are not suitable for diabetics and people with high blood sugar. At the same time, a certain leavening agent will be added. The composition of the leavening agent is aluminum sulfate. Eating this kind of biscuit is easier to ingest too much aluminum, and aluminum will promote the occurrence and development of senile dementia. Some other biscuits usually contain too much sodium, which is very unsuitable for people with high blood pressure, kidney disease and edema. For example, sodium bicarbonate in the raw materials of soda biscuits can easily lead to excessive sodium intake; sandwich biscuits are sweet, crispy, delicate and refreshing, and are loved by many people,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/34A21D2/36
CPCA21D2/36A21D2/34A21D2/181A21D2/364
Inventor 林长青
Owner 海南航空食品有限公司
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