High-calorie highland barley compressed biscuit and preparation method thereof

Abstract

The invention relates to the technical field of compressed biscuits, and particularly discloses a high-calorie highland barley compressed biscuit and a preparation method thereof. The compressed biscuits comprise the following raw materials in parts by weight: 45-55 parts of puffed highland barley powder, 11-12 parts of highland barley germ micro powder, 9-10 parts of MCT coconut oil, 6-7 parts of ghee, 2-3 parts of sea buckthorn fruit oil, 6-7 parts of ultramicro hazelnuts, 3-4 parts of puffed chia seed particles, 4-5 parts of whey protein hydrolysate, 2-4 parts of yolk freeze-dried powder, 4-5 parts of isomaltooligosacharide, 1-2 parts of a moringa oleifera leaf extract and 1-3 parts of distarch phosphate. The compressed biscuit has high energy density, the puffed highland barley flour, the grease and various energy-rich raw materials are matched with one another, the requirement of a human body for high-calorie food in special scenes such as outdoor exploration, emergency rescue and army combat is met, physical strength can be quickly supplemented, and normal operation of the body can be maintained.

Description

Technical Field

[0001] The invention belongs to the technical field of compressed biscuits, and particularly relates to high-calorie highland barley compressed biscuits and a preparation method thereof. Background Art

[0002] Highland barley, as a specialty crop grown in plateau areas, is rich in a variety of nutrients, such as dietary fiber, β-glucan, etc., and has the effects of regulating blood lipids, lowering cholesterol, and improving immunity. Applying highland barley to the production of compressed biscuits can not only enrich the variety of raw materials for compressed biscuits, but also provide consumers with products with more nutritional value. With the improvement of people's living standards and the emphasis on healthy diet, the requirements for compressed biscuits are getting higher and higher. Not only do they hope to provide enough energy, but they also expect them to have rich nutrients.

[0003] In scenarios such as outdoor adventures, emergency rescue, and military field operations, compressed biscuits have become an indispensable food due to their small size, easy portability, and strong sense of fullness. However, traditional compressed biscuits are mostly made from wheat flour and other ingredients. However, this type of compressed biscuits has certain limitations in terms of nutritional content and energy density, with poor taste, unbalanced nutritional content, and insufficient energy density. Summary of the invention

[0004] The object of the present invention is to provide a high-calorie highland barley compressed biscuit and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A high-calorie highland barley compressed biscuit and a preparation method thereof, comprising the following raw materials in parts by weight: 45-55 parts of puffed highland barley flour, 11-12 parts of highland barley germ powder, 9-10 parts of MCT coconut oil, 6-7 parts of ghee, 2-3 parts of seabuckthorn fruit oil, 6-7 parts of superfine hazelnuts, 3-4 parts of chia seed puffed particles, 4-5 parts of hydrolyzed whey protein, 2-4 parts of egg yolk freeze-dried powder, 4-5 parts of isomaltooligosaccharide, 1-2 parts of moringa leaf extract, 1-3 parts of distarch phosphate and 1-3 parts of inulin.

[0007] Preferably, the following raw materials are included in parts by weight: 50 parts of puffed highland barley flour, 11 parts of highland barley germ powder, 9 parts of MCT coconut oil, 6 parts of ghee, 3 parts of sea buckthorn fruit oil, 6 parts of superfine hazelnut powder, 4 parts of chia seed puffed granules, 4 parts of hydrolyzed whey protein, 4 parts of egg yolk freeze-dried powder, 4 parts of isomaltooligosaccharide, 1 part of Moringa leaf extract, 1 part of distarch phosphate, and 1 part of inulin.

[0008] A method for preparing high-calorie highland barley compressed biscuits comprises the following steps:

[0009] S1. Modification of highland barley base material:

[0010] Select highland barley grains for cleaning, place the cleaned highland barley grains in a microwave device, set the microwave frequency to 2450MHz, the power to 8kW, the processing time to 90 seconds, then transfer the highland barley grains to an airflow puffing bin, set the pressure in the bin to 0.6MPa, and keep the temperature at 180°C. After maintaining the pressure for 45 seconds under this condition, perform a pressure relief operation instantly, so that the highland barley grains are fully puffed, the puffing rate is ≥300%, and a honeycomb porous structure is formed;

[0011] Select full highland barley germ, use ultra-fine wall-breaking equipment to break the wall in a low temperature environment of -12°C, the wall-breaking time is 15 minutes, after the wall-breaking, transfer the germ powder to a drying oven, control the drying temperature to 45°C, the drying time is 4 hours, and obtain highland barley germ powder for standby use;

[0012] S2. Pre-emulsification of oil and fat complex

[0013] Weigh 8-10 parts of MCT coconut oil, 5-7 parts of yak butter, and 2-3 parts of sea buckthorn fruit oil, pour them into a container for mixing, add 0.5% of lecithin accounting for the total mass of the oil as an emulsifier to the mixed oil, then place the container in a constant temperature water bath environment at 50° C., use a high-speed shearing device, and high-speed shear at a speed of 2000 rpm for 15 minutes to fully emulsify the oil to form a uniform microemulsion with a particle size of ≤5 μm;

[0014] S3, gradient mixing molding stage:

[0015] Low-temperature dry mixing: 40-60 parts of puffed highland barley flour, 10-12 parts of highland barley germ powder, and 5-7 parts of superfine hazelnut powder are sequentially put into a double-screw mixer, and then 2-3 parts of phosphate distarch and 2-3 parts of inulin are added, and the speed of the double-screw mixer is set to 30rpm, and a low-speed mixing operation is performed to obtain a mixed dry material;

[0016] S4, Vacuum oil immersion:

[0017] The mixed dry material after low-temperature dry mixing is transferred to a vacuum impregnation tank, the vacuum pump is turned on, the vacuum degree in the tank is adjusted to -0.08MPa and kept stable, and the pre-prepared pre-emulsified oil compound is sprayed into the tank through the injection device. At the same time, the three-dimensional swing mechanism of the vacuum impregnation tank is started, and the swing frequency is set to 20Hz. This state is maintained for 25 minutes to allow the oil to fully penetrate into the porous pore structure formed by the puffed barley flour. 3-5 parts of chia seed puffed particles are added simultaneously, and the negative pressure environment in the tank is used to adsorb and fix the chia seed puffed particles on the surface of the material. The model of the vacuum impregnation tank is OY_ZKJZ_30011 of OYE;

[0018] Spraying an atomized liquid containing 5% hydrolyzed whey protein into the material treated by vacuum oil immersion, and at the same time, starting a high-speed stirring device, setting the stirring speed to 120 rpm, stirring the material, and performing compression molding operation on the stirred material through a double-roller tablet press;

[0019] S5, gradient temperature controlled extrusion

[0020] Stage 1: The pressed biscuits are sent into a preheating tunnel at a temperature of 40°C and a humidity of 50%, and the biscuits are allowed to stand in this environment for 20 minutes.

[0021] Stage 2: Take the biscuits out of the preheating tunnel and send them into the infrared baking equipment. Set the infrared baking temperature to 75°C, the wavelength range to 2.5-3.5μm, and the baking time to 12 minutes.

[0022] Stage 3: The infrared baked biscuits are quickly transferred to the high-pressure hot air equipment, and the hot air temperature is set to 110°C and the wind speed is 5m / s. The biscuits are treated instantly for 90 seconds.

[0023] S6, gradient temperature controlled extrusion

[0024] Dissolve 1-2 parts of Moringa leaf extract and 2-5 parts of egg yolk freeze-dried powder in ethanol to prepare an ethanol suspension, use a spraying device to evenly spray the ethanol suspension on the surface of the biscuits that have been subjected to gradient temperature control extrusion treatment, and then place the biscuits in an ultraviolet light irradiation device;

[0025] S7, gradient temperature controlled extrusion

[0026] The biscuits that have undergone directional ripening treatment are placed in a variable temperature drying oven for drying, and the air in the packaging bag is replaced with a CO2 / N2 mixed gas. After the replacement is completed, the packaging bag is heat-sealed with an aluminum-plastic composite film.

[0027] Preferably, the double-roller tablet press in S4 sets the pressure of the tablet press to 0.5 MPa, and controls the thickness of the biscuits to 8±0.2 mm.

[0028] Preferably, in S6, the wavelength of the ultraviolet light is set to 365 nm and the irradiation time is set to 3 minutes.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] The high-calorie highland barley compressed biscuits of the present invention are a combination of puffed highland barley flour and highland barley germ powder, which not only retains the nutrition of highland barley, but also improves the taste and texture of the biscuits. At the same time, the added MCT coconut oil, ghee and sea buckthorn fruit oil provide high-quality fat sources, among which the MCT coconut oil can quickly supply energy, and the sea buckthorn fruit oil is rich in various vitamins and antioxidants, which is helpful to improve immunity.

[0031] At the same time, the compressed biscuits of the present invention have a higher energy density. The puffed highland barley flour, oils and various energy-rich raw materials cooperate with each other to meet the human body's demand for high-calorie food in special scenarios such as outdoor adventures, emergency rescue, and military operations, and can quickly replenish physical strength and maintain normal body function. DETAILED DESCRIPTION

[0032] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0033] Embodiment 1:

[0034] Raw materials preparation:

[0035] Extruded highland barley flour: 50 kg. Select high-quality highland barley grains with full grains, no pests and diseases, and impurity content less than 0.5%. When washing, place the highland barley grains in a large-scale washing equipment (QX-500 grain washing machine) and wash them for 15 minutes at a water flow rate of 30L / min to ensure that the surface of the grains is clean.

[0036] The cleaned highland barley grains were placed in the Galanz G90F23CN3L-CV5 (W0) microwave equipment, and the microwave frequency was set to 2450MHz, the power was 8kW, and the treatment was performed for 90 seconds. During the microwave treatment process, the operating status of the equipment should be closely monitored to ensure that the microwaves are evenly distributed.

[0037] Then the highland barley grains are transferred into the EP-1000 air puffing bin, the pressure in the bin is set to 0.6MPa, the temperature is maintained at 180°C, and the pressure is released instantly after 45 seconds, so that the highland barley grains are fully puffed, and the puffing rate is ≥300%, forming puffed highland barley with a honeycomb porous structure, and then processed into puffed highland barley powder by the FM-300 pulverizer.

[0038] Highland barley germ powder: 11 kg. Select golden and full highland barley germs, and use UB-200 ultra-micro cell wall breaking equipment to break the cell wall at a low temperature of -12°C for 15 minutes.

[0039] During the cell wall breaking process, the wear of the blade of the equipment needs to be checked regularly to ensure the cell wall breaking effect. After the cell wall breaking, the germ powder is transferred to the DHG-9070A drying oven, the drying temperature is controlled at 45°C, the drying time is 4 hours, and the highland barley germ powder is obtained for standby use.

[0040] MCT coconut oil: 9 kg. Use MCT coconut oil that meets food grade standards and has a purity of more than 98%.

[0041] Ghee: 6 kg. Fresh yak ghee is used and filtered to remove impurities.

[0042] Sea buckthorn berry oil: 3 kg. Choose sea buckthorn berry oil obtained through low-temperature extraction process to ensure that its nutrients are not destroyed.

[0043] Ultrafine hazelnut powder: 6 kg. Select hazelnuts with full grains, first peel them with TZ-100 peeling machine, and then use JM-200 ultrafine pulverizer to process them into ultrafine hazelnut powder, the powder fineness reaches more than 200 mesh.

[0044] Chia seed puffed granules: 4 kg. Select high-quality chia seeds, puffed by QP-50 airflow puffing machine, control the puffing temperature at 150℃ and the pressure at 0.5MPa to form chia seed puffed granules.

[0045] Hydrolyzed whey protein: 4 kg. Choose a hydrolyzed whey protein product with a protein content of no less than 80%.

[0046] Egg yolk freeze-dried powder: 4 kg. Fresh eggs are used to separate the yolk and spray dry the egg yolk freeze-dried powder. The temperature is controlled below 60°C during the drying process.

[0047] Isomaltooligosaccharide: 4 kg. Select isomaltooligosaccharide with a purity of more than 95%.

[0048] Moringa leaf extract: 1 kg. Extracted from Moringa leaves using EX-100 supercritical carbon dioxide extraction equipment to ensure that the active ingredient content in the extract meets the standard.

[0049] Distarch phosphate: 1 kg. Use food grade distarch phosphate that meets national standards.

[0050] Inulin: 1 kg. Choose an inulin product with a dietary fiber content of more than 90%.

[0051] Pre-emulsification of oil complex:

[0052] 9 kg of MCT coconut oil, 6 kg of yak butter, and 3 kg of sea buckthorn fruit oil are poured into a mixing container model, such as a stainless steel mixing tank, and mixed, and 0.5% of the total mass of lecithin is added to the mixed oil as an emulsifier. Then, the container is placed in a constant temperature water bath environment of 50°C, and a SJ-2000 high-speed shearing machine is used to shear at a speed of 2000rpm for 15 minutes to fully emulsify the oil and form a uniform microemulsion with a particle size of ≤5μm. During the emulsification process, it is necessary to regularly sample and detect the emulsion particle size to ensure the emulsification effect.

[0053] Gradient mixing molding stage:

[0054] Low-temperature dry mixing: 50 kg of puffed highland barley flour, 11 kg of highland barley germ powder, and 6 kg of ultrafine hazelnut powder are sequentially put into the SH-500 double-screw mixer, followed by 1 kg of phosphate distarch and 1 kg of inulin, and the speed of the double-screw mixer is set to 30 rpm, and low-speed mixing is performed for 30 minutes to obtain a mixed dry material. During the mixing process, the sealing of the mixer needs to be checked to prevent material leakage.

[0055] Vacuum oil immersion:

[0056] The mixed dry materials that have been dry-mixed at low temperature are transferred to a vacuum impregnation tank of model OY_ZKJZ_30011, and the 2XZ-8 rotary vane vacuum pump is turned on to adjust the vacuum degree in the tank to -0.08MPa and keep it stable. The pre-prepared pre-emulsified oil compound is sprayed into the tank through the PZ-100 high-pressure spray device, and the three-dimensional swing mechanism of the vacuum impregnation tank is started at the same time, and the swing frequency is set to 20Hz. This state is maintained for 25 minutes, so that the oil can fully penetrate into the porous pore structure formed by the puffed barley flour. 4 kg of chia seed puffed particles are added simultaneously, and the negative pressure environment in the tank is used to adsorb and fix the chia seed puffed particles on the surface of the material.

[0057] Spray the atomized liquid containing 5% hydrolyzed whey protein into the material treated with vacuum oil immersion, start the JB-120 high-speed mixer at the same time, set the stirring speed to 120rpm, stir the material for 20 minutes, and press the stirred material through the YP-50 double-roller tablet press to form the pressure of the tablet press at 0.5MPa, and control the thickness of the biscuits to 8±0.2mm. During the tableting process, the pressure of the tablet press and the thickness of the biscuits need to be monitored in real time to ensure stable product quality.

[0058] Gradient temperature controlled extrusion:

[0059] Stage 1: Place the pressed biscuits into a preheating tunnel (YR-100) at a temperature of 40°C and a humidity of 50% and allow the biscuits to rest in the environment for 20 minutes. During the preheating process, the temperature and humidity in the tunnel must be checked regularly to ensure a stable environment.

[0060] Stage 2: Take the biscuits out of the preheating tunnel and put them into the infrared baking equipment of the HB-200 infrared baking oven. Set the infrared baking temperature to 75°C, the wavelength range to 2.5-3.5μm, and the baking time to 12 minutes. During the baking process, the position of the biscuits needs to be adjusted to ensure uniform heating.

[0061] Stage 3: The infrared baked biscuits are quickly transferred to the high-pressure hot air equipment of the model GF-500 high-pressure hot air furnace, and the hot air temperature is set to 110°C and the wind speed is 5m / s. The biscuits are instantaneously treated for 90 seconds. During the treatment process, the treatment time must be strictly controlled to avoid excessive drying or burning of the biscuits.

[0062] Surface treatment:

[0063] 1 kg of Moringa leaf extract and 4 kg of egg yolk freeze-dried powder were dissolved in ethanol to prepare an ethanol suspension. The ethanol suspension was evenly sprayed on the surface of the biscuits that had been subjected to gradient temperature control extrusion using a PT-50 automatic sprayer. The biscuits were then placed in an ultraviolet irradiation device with a UV-365 ultraviolet irradiation box. The wavelength of the ultraviolet light was set to 365 nm and the irradiation time was 3 minutes. During the spraying and irradiation process, it was necessary to ensure that the equipment was operating normally and the operation was standardized.

[0064] Package:

[0065] The biscuits treated as above are placed in a variable temperature drying oven [model BG-100 variable temperature drying oven] for drying, and the air in the packaging bag is replaced by a CO2 / N2 mixed gas. After the replacement is completed, the packaging bag is heat-sealed with an aluminum-plastic composite film to complete the production of high-calorie highland barley compressed biscuits. During the packaging process, the sealing of the packaging needs to be checked to ensure the stable quality of the product during the shelf life.

[0066] Implementation 2:

[0067] Raw materials preparation:

[0068] Puffed highland barley powder: Accurately weigh 50 kg of high-quality highland barley grains. These highland barley grains must be strictly screened, requiring full grains, normal color, no mildew and impurities. Use a professional grain screening machine for screening to ensure the quality of raw materials. In the cleaning process, use QX-600 cleaning equipment to rinse with 40L / min water flow for 20 minutes to fully remove surface dust and impurities. The cleaned highland barley grains are placed in the MW-2450 microwave equipment, set the microwave frequency to 2450MHz, the power to 8kW, and process for 90 seconds. During this period, pay close attention to the operation of the equipment to ensure uniform treatment effect. Then transfer it to the EP-1200 airflow puffing bin, the pressure in the bin is maintained at 0.6MPa, the temperature is stabilized at 180℃, and the pressure is released instantly after 45 seconds, so that the highland barley grains are fully puffed, and the puffing rate must reach more than 300% to form a porous structure, and then processed into puffed highland barley powder by the FM-400 pulverizer.

[0069] Highland barley germ powder: Carefully select 11 kg of full highland barley germ, place it in a low temperature environment of -12°C, and use UB-300 ultra-fine wall breaking equipment for 15 minutes. During the wall breaking process, check the operation of the equipment every 5 minutes to ensure the wall breaking effect. The germ powder after wall breaking is transferred to the DHG-101 drying oven, set the drying temperature to 45°C, and dry for 4 hours to finally obtain the spare highland barley germ powder.

[0070] According to the recipe, weigh the following ingredients: 9 kg MCT coconut oil that meets food grade standards and has a purity of 99%, 6 kg freshly filtered yak butter, 3 kg sea buckthorn fruit oil obtained through low-temperature extraction, 6 kg ultrafine hazelnut powder that has been peeled using a TZ-120 peeling machine and ultrafinely crushed using a JM-300 ultrafine pulverizer (with a particle size of 250 mesh), and 4 kg processed using a QP-60 airflow puffing machine (expanding temperature 150°C, pressure 0.5 MPa). Chia seed puffed granules, 4 kg of hydrolyzed whey protein with a protein content of 85%, 4 kg of freeze-dried egg yolk powder made by separating the yolks of fresh eggs and spray drying them below 60°C using a PWG-200 spray drying equipment, 4 kg of isomaltooligosaccharide with a purity of 98%, 1 kg of Moringa leaf extract extracted using an EX-150 supercritical carbon dioxide extraction equipment, 1 kg of food-grade distarch phosphate that meets national standards, and 1 kg of inulin with a dietary fiber content of 92%.

[0071] Pre-emulsification of oil complex:

[0072] 9 kg of MCT coconut oil, 6 kg of yak butter, and 3 kg of sea buckthorn fruit oil were poured into a HC-600 stainless steel mixing tank and mixed evenly, and 0.5% of the total mass of lecithin was added as an emulsifier. The mixing tank was placed in a WH-50 constant temperature water bath at 50°C, and a SJ-2500 high-speed shearing machine was used to shear at a speed of 2000 rpm for 15 minutes. During this period, samples were taken every 5 minutes to detect the emulsion particle size to ensure that a uniform microemulsion with a particle size of ≤5 μm was formed.

[0073] Gradient mixing molding stage:

[0074] Low-temperature dry mixing: put 50 kg of puffed highland barley flour, 11 kg of highland barley germ powder and 6 kg of ultrafine hazelnut powder into the SH-600 double-screw mixer in turn, then add 1 kg of phosphate distarch and 1 kg of inulin, set the speed of the double-screw mixer to 30 rpm, mix for 30 minutes, check the sealing of the equipment during the process to prevent material leakage, and obtain a uniform mixed dry material.

[0075] Vacuum oil immersion:

[0076] The mixed dry materials that have been dry-mixed at low temperature are transferred to a vacuum impregnation tank of the Ouye model. The 2XZ-10 rotary vane vacuum pump is turned on to adjust the vacuum degree in the tank to -0.08MPa and keep it stable. The pre-prepared pre-emulsified oil compound is sprayed into the tank through the PZ-150 high-pressure spray device. At the same time, the three-dimensional swing mechanism of the vacuum impregnation tank is started, and the swing frequency is set to 20Hz for 25 minutes to allow the oil to fully penetrate into the porous structure of the puffed barley powder. 4 kg of chia seed puffed particles are added simultaneously, and the negative pressure in the tank is used to adsorb and fix them on the surface of the material.

[0077] Spray the atomized liquid containing 5% hydrolyzed whey protein into the material after vacuum oil immersion treatment, and start the JB-150 high-speed mixer at the same time, stirring at a speed of 120rpm for 20 minutes. The stirred material is pressed and formed by a YP-60 double-roller tablet press, and the tablet press pressure is set to 0.5MPa, and the biscuit thickness is controlled to 8±0.2mm. During the tableting process, the pressure and biscuit thickness are monitored in real time to ensure consistent product quality.

[0078] Gradient temperature controlled extrusion:

[0079] Stage 1: The pressed biscuits are sent into a YR-120 preheating tunnel with a temperature set to 40°C and a humidity of 50%. They are left standing for 20 minutes. During this period, the temperature and humidity in the tunnel are checked every 5 minutes to ensure a stable environment.

[0080] Stage 2: Take the biscuits out of the preheating tunnel and put them into the HB-300 infrared baking oven. Set the infrared baking temperature to 75°C, the wavelength range to 2.5-3.5μm, and bake for 12 minutes. Adjust the position of the biscuits in time during baking to ensure uniform heating.

[0081] Stage 3: Rapidly transfer the infrared-baked biscuits to a GF-600 high-pressure hot air furnace, set the hot air temperature to 110°C, the wind speed to 5m / s, and perform instant processing for 90 seconds. Strictly control the processing time to avoid over-drying or burning the biscuits.

[0082] Surface treatment:

[0083] Dissolve 1 kg of Moringa leaf extract and 4 kg of egg yolk freeze-dried powder in ethanol to prepare an ethanol suspension. Use a PT-60 automatic sprayer to evenly spray the ethanol suspension on the surface of the biscuits that have been subjected to gradient temperature-controlled extrusion treatment. Then place the biscuits in a UV-365 ultraviolet irradiation box, set the ultraviolet light wavelength to 365nm, and irradiate for 3 minutes. During the spraying and irradiation process, ensure that the equipment operates normally and the operation is standardized.

[0084] Package:

[0085] The biscuits treated as above are placed in a BG-120 variable temperature drying oven for drying, and the air in the packaging bag is replaced by a CO2 / N2 mixed gas. After the replacement is completed, the aluminum-plastic composite film is used for heat sealing. Each bag is packed with one biscuit, and the weight of one biscuit is accurately controlled to be 100 grams. After the packaging is completed, the sealing of the packaging is checked to ensure the stable quality of the product within the shelf life.

[0086] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0087] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A high-calorie highland barley compressed biscuit, characterized in that: The invention comprises the following raw materials in parts by weight: 45-55 parts of puffed highland barley flour, 11-12 parts of highland barley germ powder, 9-10 parts of MCT coconut oil, 6-7 parts of ghee, 2-3 parts of sea buckthorn fruit oil, 6-7 parts of superfine hazelnuts, 3-4 parts of puffed chia seed particles, 4-5 parts of hydrolyzed whey protein, 2-4 parts of freeze-dried egg yolk powder, 4-5 parts of isomaltooligosaccharide, 1-2 parts of moringa leaf extract, 1-3 parts of distarch phosphate and 1-3 parts of inulin.

2. The high-calorie highland barley compressed biscuit according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 50 parts of puffed highland barley flour, 11 parts of highland barley germ powder, 9 parts of MCT coconut oil, 6 parts of ghee, 3 parts of sea buckthorn fruit oil, 6 parts of superfine hazelnut powder, 4 parts of chia seed puffed granules, 4 parts of hydrolyzed whey protein, 4 parts of egg yolk freeze-dried powder, 4 parts of isomaltooligosaccharide, 1 part of moringa leaf extract, 1 part of distarch phosphate and 1 part of inulin.

3. The method for preparing high-calorie highland barley compressed biscuits according to claim 1, characterized in that: The following steps are involved: S1. Modification of highland barley base material: Select highland barley grains for cleaning, place the cleaned highland barley grains in a microwave device, set the microwave frequency to 2450MHz, the power to 8kW, the processing time to 90 seconds, then transfer the highland barley grains to an airflow puffing bin, set the pressure in the bin to 0.6MPa, and keep the temperature at 180°C. After maintaining the pressure for 45 seconds under this condition, perform a pressure relief operation instantly, so that the highland barley grains are fully puffed, the puffing rate is ≥300%, and a honeycomb porous structure is formed; Select full highland barley germ, use ultra-fine wall-breaking equipment to break the wall in a low temperature environment of -12°C, the wall-breaking time is 15 minutes, after the wall-breaking, transfer the germ powder to a drying oven, control the drying temperature to 45°C, the drying time is 4 hours, and obtain highland barley germ powder for standby use; S2. Pre-emulsification of oil and fat complex Weigh 8-10 parts of MCT coconut oil, 5-7 parts of yak butter, and 2-3 parts of sea buckthorn fruit oil, pour them into a container for mixing, add 0.5% of lecithin accounting for the total mass of the oil as an emulsifier to the mixed oil, then place the container in a constant temperature water bath environment at 50° C., use a high-speed shearing device, and high-speed shear at a speed of 2000 rpm for 15 minutes to fully emulsify the oil to form a uniform microemulsion with a particle size of ≤5 μm; S3, gradient mixing molding stage: Low-temperature dry mixing: 40-60 parts of puffed highland barley flour, 10-12 parts of highland barley germ powder, and 5-7 parts of superfine hazelnut powder are sequentially put into a double-screw mixer, and then 2-3 parts of phosphate distarch and 2-3 parts of inulin are added, and the speed of the double-screw mixer is set to 30rpm, and a low-speed mixing operation is performed to obtain a mixed dry material; S4, Vacuum oil immersion: The mixed dry material after low-temperature dry mixing is transferred to a vacuum impregnation tank, the vacuum pump is turned on, the vacuum degree in the tank is adjusted to -0.08MPa and kept stable, and the pre-prepared pre-emulsified oil compound is sprayed into the tank through the injection device. At the same time, the three-dimensional swing mechanism of the vacuum impregnation tank is started, and the swing frequency is set to 20Hz. This state is maintained for 25 minutes to allow the oil to fully penetrate into the porous pore structure formed by the puffed barley flour. 3-5 parts of chia seed puffed particles are added simultaneously, and the negative pressure environment in the tank is used to adsorb and fix the chia seed puffed particles on the surface of the material. The model of the vacuum impregnation tank is OY_ZKJZ_30011 of OYE; Spraying an atomized liquid containing 5% hydrolyzed whey protein into the material treated by vacuum oil immersion, and at the same time, starting a high-speed stirring device, setting the stirring speed to 120 rpm, stirring the material, and performing compression molding operation on the stirred material through a double-roller tablet press; S5, gradient temperature controlled extrusion Stage 1: The pressed biscuits are sent into a preheating tunnel at a temperature of 40°C and a humidity of 50%, and the biscuits are allowed to stand in this environment for 20 minutes. Stage 2: Take the biscuits out of the preheating tunnel and send them into the infrared baking equipment. Set the infrared baking temperature to 75°C, the wavelength range to 2.5-3.5μm, and the baking time to 12 minutes. Stage 3: The infrared baked biscuits are quickly transferred to the high-pressure hot air equipment, and the hot air temperature is set to 110°C and the wind speed is 5m / s. The biscuits are treated instantly for 90 seconds. S6, gradient temperature controlled extrusion Dissolve 1-2 parts of Moringa leaf extract and 2-5 parts of egg yolk freeze-dried powder in ethanol to prepare an ethanol suspension, use a spraying device to evenly spray the ethanol suspension on the surface of the biscuits that have been subjected to gradient temperature control extrusion treatment, and then place the biscuits in an ultraviolet light irradiation device; S7, gradient temperature controlled extrusion The biscuits that have undergone directional ripening treatment are placed in a variable temperature drying oven for drying, and the air in the packaging bag is replaced with a CO2 / N2 mixed gas. After the replacement is completed, the packaging bag is heat-sealed with an aluminum-plastic composite film.

4. The method for preparing high-calorie highland barley compressed biscuits according to claim 3, characterized in that: The double-roller tablet press in S4 sets the pressure of the tablet press to 0.5 MPa, and controls the thickness of the biscuits to 8±0.2 mm.

5. The method for preparing high-calorie highland barley compressed biscuits according to claim 3, characterized in that: In S6, the wavelength of the ultraviolet light is set to 365 nm, and the irradiation time is set to 3 minutes.