Highland barley and Chinese wolfberry biscuit and processing technology thereof

A wolfberry biscuit and processing technology, which is applied in the field of highland barley processing and highland barley wolfberry biscuit processing technology, can solve the problems of poor appearance and quality, rough taste, and high hardness of biscuits, so as to broaden the scope of development and utilization, increase crispness and The effect of flavor and rich nutritional value

Pending Publication Date: 2022-08-02
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the taste of highland barley biscuits in our country is single, and ordinary highland barley biscuits on the market have a rough taste, poor appearance and quality; and the biscuits made of whole highland barley powder are relatively hard, so researchers will try to add aux

Method used

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  • Highland barley and Chinese wolfberry biscuit and processing technology thereof
  • Highland barley and Chinese wolfberry biscuit and processing technology thereof
  • Highland barley and Chinese wolfberry biscuit and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Highland barley: buy qualified highland barley raw grains, and remove small clods, stones, metals and other objects in the highland barley;

[0034] 2) Cleaning: the cleaned highland barley surface is further washed with water, the impurities and pesticide residues on the highland barley surface are cleaned to the maximum extent, and an appropriate amount of water is added to enter the next process;

[0035] 3) Moisturizing the wheat: The surface of the highland barley after adding water has high water content, but the internal water content of the grain is low. After the grain moistening treatment, the water is more evenly distributed in the highland barley grain, which brings great convenience and stability to the treatment of the subsequent process. Improve the quality; and design the grain moistening time to be 24h, which can be adjusted according to different climatic requirements;

[0036] 4) Stir-frying: the highland barley after the grain-running treatment is...

Embodiment 2

[0046] 1) Highland barley: buy qualified highland barley raw grains, and remove small clods, stones, metals and other objects in the highland barley;

[0047] 2) Cleaning: the cleaned highland barley surface is further washed with water, the impurities and pesticide residues on the highland barley surface are cleaned to the maximum extent, and an appropriate amount of water is added to enter the next process;

[0048] 3) Moisturizing the wheat: The surface of the highland barley after adding water has high water content, but the internal water content of the grain is low. After the grain moistening treatment, the water is more evenly distributed in the highland barley grain, which brings great convenience and stability to the treatment of the subsequent process. Improve quality; the design time for grain moistening is 36h, which can be adjusted according to different climatic requirements.

[0049]4) Stir-frying: the highland barley after the grain-running treatment is put int...

Embodiment 3

[0059] 1) Highland barley: buy qualified highland barley raw grains, and remove small clods, stones, metals and other objects in the highland barley;

[0060] 2) Cleaning: the cleaned highland barley surface is further washed with water, the impurities and pesticide residues on the highland barley surface are cleaned to the maximum extent, and an appropriate amount of water is added to enter the next process;

[0061] 3) Moisturizing the wheat: The surface of the highland barley after adding water has high water content, but the internal water content of the grain is low. After the grain moistening treatment, the water is more evenly distributed in the highland barley grain, which brings great convenience and stability to the treatment of the subsequent process. Improve the quality; the design time for grain moistening is 48h, which can be adjusted according to different climatic requirements;

[0062] 4) Stir-frying: the highland barley after the grain-running treatment is pu...

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Abstract

The invention discloses a highland barley and Chinese wolfberry biscuit and a processing technology thereof, belongs to the technical field of food processing, and particularly relates to the field of highland barley processing. By adding the Chinese wolfberry fruits in the making process of the highland barley biscuits, the rough taste of the highland barley raw materials is expected to be effectively improved, the crispness and flavor of the biscuits are increased, the nutritive value of the highland barley biscuits is enriched, the diversity of the highland barley biscuits is enhanced, and meanwhile the development and utilization range of Chinese wolfberry fruit related products is widened. The processing method for improving the highland barley biscuits solves the problems that at present, the highland barley biscuits in China are single in taste, the quality of the highland barley biscuits is affected due to the fact that highland barley raw materials are rough in taste, and the like, and is suitable for market application and popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a highland barley processing technology, in particular to a processing technology of highland barley and wolfberry biscuits. Background technique [0002] Highland barley is a kind of grain with high protein, high soluble fiber, high vitamin and low fat, low sugar and rich in beta-glucan. It has the functions of lowering blood lipid, lowering cholesterol, lowering blood sugar and preventing colon cancer. Excellent product, with great development and utilization value. Adding highland barley to various foods can not only improve the utilization of highland barley, but also is expected to enrich the nutrition of food. [0003] At present, my country's highland barley biscuits have a single taste, and ordinary highland barley biscuits on the market have a rough taste, and their appearance and quality are not good; and the biscuits made with highland barley flour are relativel...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/047A21D13/06
CPCA21D2/36A21D13/047A21D13/06Y02A40/90
Inventor 肖明甘生智崔明明雷菁清
Owner QINGHAI UNIVERSITY
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