High-protein highland barley ship biscuit easy to carry and preparation method of highland barley ship biscuit

Abstract

The invention relates to the technical field of highland barley compressed biscuits, and particularly discloses a high-protein highland barley compressed biscuit easy to carry and a preparation method thereof.The highland barley compressed biscuit is prepared from, by mass, 30-35% of highland barley whole flour, 10-12% of quinoa flour, 18-20% of whey protein isolate powder, 5-8% of silkworm chrysalis protein powder, 6-8% of chia seed oil, 4-5% of coconut oil and 4-5% of inulin. The compressed highland barley biscuit is prepared from the following components in percentage by weight: 0.03-0.05% of mogroside, 1-2% of a compound vitamin mineral additive, 1-1.5% of food-grade calcium carbonate, 3-4% of resistant dextrin, 1-2% of acerola cherry powder, 0.1-0.5% of a hericium erinaceus polysaccharide extract, 3-5% of flaxseed powder, 0.3-0.5% of microencapsulated probiotics, 0.8-1% of sodium alginate and 1-1.2% of black garlic powder. The highland barley compressed biscuit can provide comprehensive nutrition support for eaters, and the highland barley compressed biscuit is formed through compression, small in size, large in density, convenient to carry and suitable for being used in outdoor activities, travels, emergency storage and other scenes. After cooling, an automatic packaging machine is adopted for independent aluminum foil composite packaging, air, moisture and light can be effectively isolated, and the shelf life of the biscuits is prolonged.

Description

Technical Field

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

[0002] Compressed biscuits are a convenient food that are widely used in outdoor activities, travel, emergency rescue, etc. due to their small size, high density, long storage life and ability to quickly replenish energy. However, most of the commonly used compressed biscuits on the market currently have some shortcomings.

[0003] From the perspective of nutritional ingredients, many traditional compressed biscuits are mainly composed of carbohydrates, with relatively low protein content and relatively simple nutritional ingredients. When the human body is engaged in outdoor activities or in an emergency state, it not only needs carbohydrates to provide energy, but also needs sufficient protein to maintain normal physiological functions, repair tissues, and enhance immunity.

[0004] For people who hike for long periods of time or participate in high-intensity rescue work, relying solely on high-carb compressed biscuits is unlikely to meet the body's needs for a variety of nutrients, leading to problems such as physical fatigue and decreased resistance. Summary of the invention

[0005] The object of the present invention is to provide a high-protein, easy-to-carry highland barley compressed biscuit and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A high-protein and easy-to-carry highland barley compressed biscuit comprises the following raw materials in percentage by mass: 30-35% of highland barley whole flour, 10-12% of quinoa flour, 18-20% of whey protein isolate powder, 5-8% of silkworm pupa protein powder, 6-8% of chia seed oil, 4-5% of coconut oil, 4-5% of inulin, 0.03-0.05% of mogroside, 1-2% of complex vitamin and mineral additives, 1-1.5% of food-grade calcium carbonate, 3-4% of resistant dextrin, 1-2% of acerola powder, 0.1-0.5% of hericium erinaceus polysaccharide extract, 3-5% of flaxseed powder, 0.3-0.5% of microencapsulated probiotics, 0.8-1% of sodium alginate and 1-1.2% of black garlic powder.

[0008] Preferably, the complex vitamin mineral additive includes but is not limited to vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, calcium, zinc, copper, magnesium, manganese, and selenium.

[0009] A method for preparing high-protein and easy-to-carry highland barley compressed biscuits comprises the following steps:

[0010] S1. Raw material pretreatment

[0011] Screening highland barley flour, quinoa flour, whey protein isolate powder, silkworm pupa protein powder, resistant dextrin, flaxseed powder, and food-grade calcium carbonate, and passing through a 120-mesh sieve for later use;

[0012] Heating the oils: Heat the chia seed oil and coconut oil in a water bath at 35°C and stir during heating.

[0013] Probiotic premix: stir and mix the microencapsulated probiotics and inulin, add oligofructose, and store in a low temperature environment at 4°C for later use;

[0014] S2. Mixing and stirring

[0015] Add the sifted highland barley flour, quinoa flour, whey protein isolate powder, silkworm pupa protein powder, resistant dextrin, flaxseed powder, food-grade calcium carbonate and multivitamin mineral additives into the planetary mixer in sequence, start the mixer and stir, then slowly pour the chia seed oil and coconut oil heated at 35°C into the mixer and stir;

[0016] Mixing wet ingredients: In another container, add inulin, mogroside, acerola powder, hericium erinaceus polysaccharide extract, sodium alginate, and black garlic powder into 35°C water and stir using a homogenizer to form a solution;

[0017] S3, overall mixing

[0018] Slowly pour the wet raw material solution into the mixer containing the dry raw material and the oil mixture, and stir again to mix the various raw materials to form a dough;

[0019] Take out the pre-mixed microencapsulated probiotics and inulin mixture from the low temperature environment and pour it into the blender to distribute the probiotics in the dough;

[0020] S4, pre-pressing

[0021] Apply a layer of release agent made of lecithin and edible oil in a 1:1 ratio on the inner surface of the mold and preheat the mold to 35°C;

[0022] Pre-pressing operation: Use a dough divider to divide the mixed dough into blocks of uniform weight. The weight error of each dough block is controlled within ±0.5g. Put the divided dough into a preheated mold coated with a release agent. Use a press to pre-press for 30 seconds at a pressure of 8MPa to initially shape the dough into biscuit blanks with a thickness of 1-5cm. Control the descending speed of the press head to be 4-5mm per second.

[0023] S5, secondary compression

[0024] Use a spatula with a silicone pad to remove the pre-pressed biscuit blank from the mold and place it in the secondary compression mold. Put the mold with the biscuit blank into the press and keep it at a pressure of 25MPa for 60 seconds for secondary compression to make the density of the biscuit reach ≥1.4g / cm 3 , forming into biscuits with a thickness of 1-2.5 cm;

[0025] S6. Low temperature baking

[0026] Turn on the oven 30 minutes in advance to preheat, set the temperature to 125°C, and bake the cookies after the second compression;

[0027] S7, cooling packaging

[0028] After the baked biscuits are out of the oven, the baking tray is immediately placed on the cooling rack, the air cooling device is turned on, and the wind speed is set to 2 meters per second to quickly cool the biscuits to room temperature of 25°C. The biscuits are turned over every 5 minutes. The cooled biscuits are individually packaged in aluminum foil using an automatic packaging machine.

[0029] Preferably, the raw material screening in S1 adopts a vibrating screen including but not limited to Sieve-120 and Sieve-150.

[0030] Preferably, the homogenizer models in S2 include but are not limited to Homogenizer-10000, Kezhe AllSmall-40 and AH-BASIC30.

[0031] Preferably, the models of the planetary mixer in S1 include but are not limited to PlanetaryMixer-50, WSM10L and Hengyuanli HYL-5.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] The highland barley compressed biscuits of the present invention are rich in nutrition, contain rich carbohydrates, dietary fiber, high-quality protein, and have a reasonable amino acid composition, which can meet the human body's demand for protein, help enhance immunity, repair body tissues, and ensure the supplement of nutrients that may be lacking in the human body's daily diet; and help maintain the balance of intestinal microecology, promote digestion and absorption, and the biscuits are rich in nutrition and balanced, relieve human body fatigue, and can provide comprehensive nutritional support for the eater. The highland barley compressed biscuits are compressed and formed, with small volume and high density, and are easy to carry, suitable for outdoor activities, travel, emergency reserves and other scenes; after cooling, they are independently packaged in aluminum foil by an automatic packaging machine, which can effectively isolate air, moisture and light, extend the shelf life of the biscuits, keep the quality of the biscuits stable, and facilitate long-term storage.

[0034] At the same time, the Hericium erinaceus polysaccharide extract has a certain protective effect on the stomach and intestines; black garlic powder, acerola cherry powder, etc. have antioxidant effects, which help to improve the body's antioxidant capacity and enhance physical health. Overall, the biscuits can not only provide energy, but also have certain health care functions, suitable for different groups of people. DETAILED DESCRIPTION

[0035] 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 creative work are within the scope of protection of the present invention.

[0036] Embodiment 1:

[0037] A high-protein, easy-to-carry highland barley compressed biscuit.

[0038] The biscuits are made of 3000g highland barley flour, 1200g quinoa flour, 1800g whey protein isolate powder, 800g silkworm pupa protein powder, 800g chia seed oil, 500g coconut oil, and 400g inulin (200g of inulin is used for premixing with probiotics and 200g of inulin is used for mixing with wet raw materials)

[0039] 5g of mogroside, 200g of complex vitamin and mineral additives (including vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, calcium, zinc, copper, magnesium, manganese, and selenium), 150g of food-grade calcium carbonate, 400g of resistant dextrin, 200g of acerola cherry powder, 100g of Hericium erinaceus polysaccharide extract, 500g of flaxseed powder, 50g of microencapsulated probiotics (model: ProBio-100, containing ≥10 billion CFU per gram): 50g, 80g of sodium alginate, 120g of black garlic powder, and water as the binder.

[0040] Preparation method:

[0041] Raw material pretreatment

[0042] Highland barley flour, quinoa flour, whey protein isolate powder, silkworm pupa protein powder, resistant dextrin, flaxseed powder, complex vitamins and minerals, and food-grade calcium carbonate are screened using a vibrating screen of model Sieve-120 and passed through a 120-mesh screen for later use. During the screening process, ensure that the screen is not damaged to ensure that the raw material particles meet the requirements. For the unqualified particles screened out, they can be ground again or discarded.

[0043] Heating oil: Heat 800g chia seed oil and 500g coconut oil in a water bath of model WaterBath-300, and control the temperature at 35°C. During the heating process, record the temperature every 5 minutes to ensure that the temperature fluctuation does not exceed ±1°C.

[0044] Probiotic premix: 50g of microencapsulated probiotics (ProBio-100) and 200g of inulin are stirred and mixed using a mixer model Mixer-200, with the stirring speed set to 150 rpm and the stirring time set to 8 minutes. At the same time, oligofructose (the addition amount is 5% of the total mass of microencapsulated probiotics and inulin, i.e. 12.5g), and after mixing, it is placed in a low-temperature refrigerator and stored at 4°C for later use. During the premixing process, pay attention to stirring evenly to avoid aggregation of probiotics.

[0045] Mixing

[0046] Add 3000g highland barley flour, 1200g quinoa flour, 1800g whey protein isolate powder, 800g silkworm pupa protein powder, 400g resistant dextrin, 500g flaxseed powder, 200g multivitamin minerals, and 150g food-grade calcium carbonate to a planetary mixer of model PlanetaryMixer-50 in sequence, turn on the mixer, set the stirring speed to 200 rpm, and stir for 5 minutes. During the stirring process, observe the mixing of the raw materials to ensure that there is no caking. Then slowly pour 800g chia seed oil and 500g coconut oil heated to 35°C into the mixer and continue stirring for 3 minutes.

[0047] Mixing of wet raw materials: In another clean container, add 200g inulin, 5g mogroside, 200g acerola powder, 100g Hericium erinaceus polysaccharide extract, 80g sodium alginate, and 120g black garlic powder into an appropriate amount of 35°C water, and use a Homogenizer-10000 homogenizer to stir at a speed of 10,000 rpm for 3 minutes to form a solution.

[0048] Slowly pour the wet raw material solution into the Hengyuanli HYL-5 planetary mixer filled with dry raw materials and oil mixture, stir again, set the stirring speed to 250 rpm, stir for 8 minutes, so that various raw materials are mixed to form dough.

[0049] Take out the pre-mixed microencapsulated probiotics and inulin mixture from the low temperature environment, pour it into the blender, set the stirring speed to 200 rpm, and stir for 3 minutes to distribute the probiotics in the dough. After stirring, check the uniformity of the distribution of the probiotics in the dough.

[0050] Pre-pressing

[0051] Apply a layer of release agent (10g of lecithin and edible oil) mixed in a ratio of 1:1 to the inner surface of the mold (size: 10cm long × 8cm wide × 5cm high). Use a brush to ensure that the inner surface of the mold is evenly covered. Preheat the mold to 35℃ and use a preheated oven to preheat. During the preheating process, use a thermometer to measure the mold temperature to ensure that the temperature reaches 35℃.

[0052] Pre-pressing operation: Use a dough divider model DoughDivider-50 to divide the mixed dough into blocks of uniform weight. The weight of each dough block is set to 50g, and the weight error is controlled within ±0.5g. Put the divided dough into a preheated mold coated with a release agent, and use a press model Press-100 to pre-press for 30 seconds at a pressure of 8MPa to initially shape the dough into a biscuit blank with a thickness of 2cm. Control the descent speed of the press head to be 4.5mm per second. During the pre-pressing process, record the pressure changes and descent of the press head to ensure that the pre-pressing effect meets the requirements.

[0053] Secondary compression

[0054] Use a spatula with a silicone pad to carefully remove the pre-pressed biscuit blank from the mold and place it in a secondary compression mold (size: 10 cm long × 8 cm wide × 3 cm high). Put the mold with the biscuit blank into a press machine model Press-200 and keep it at a pressure of 25 MPa for 60 seconds for secondary compression to make the density of the biscuit reach ≥1.4 g / cm 3 , formed into biscuits with a thickness of 1.5 cm. During the secondary compression process, a density meter is used to measure the density of the biscuits to ensure that the requirements are met.

[0055] Low temperature baking

[0056] 30 minutes in advance, turn on the oven model Oven-500 with hot air circulation system to preheat, set the temperature to 125℃, put the twice compressed biscuits into the oven for baking, and set the baking time to 30 minutes. During the baking process, observe the temperature in the oven and the state of the biscuits every 5 minutes to ensure uniform baking effect.

[0057] Cooling Packaging

[0058] After the baked biscuits are out of the oven, the baking tray is immediately placed on a cooling rack of model , so that the biscuits are quickly cooled to room temperature 25° C. The cooled biscuits are individually packaged in aluminum foil composite packaging using an automatic packaging machine of model Packager-100.

[0059] Implementation 2:

[0060] Raw material pretreatment

[0061] 1800g highland barley flour, 720g quinoa flour, 1080g whey protein isolate powder, 480g silkworm pupa protein powder, 240g resistant dextrin, 300g flaxseed powder, 120g multivitamin minerals, 90g food-grade calcium carbonate were screened using a Sieve-150 vibrating screen and passed through a 150-mesh screen for later use. During screening, unqualified particles were ground and screened again to ensure uniform particle size of the raw materials.

[0062] Oil heating: Use a WaterBath-500 water bath to heat 480g chia seed oil and 300g coconut oil, and control the temperature at 33°C. During the heating process, record the temperature every 3 minutes to ensure that the temperature fluctuation range is within ±0.5°C.

[0063] Probiotic premix: 30g of microencapsulated probiotics (ProBio-100) and 120g of inulin are stirred and mixed using a mixer model Mixer-300, with the stirring speed set to 180 rpm for 10 minutes. At the same time, oligofructose (the amount added is 6% of the total mass of microencapsulated probiotics and inulin, i.e. (30g+120g)×6%=9g), and after mixing, it is placed in a low-temperature refrigerator and stored at 3°C ​​for later use. Stir thoroughly during premixing to ensure that the probiotics are evenly dispersed.

[0064] Mixing

[0065] Add 1800g highland barley flour, 720g quinoa flour, 1080g whey protein isolate powder, 480g silkworm pupa protein powder, 240g resistant dextrin, 300g flaxseed powder, 120g multivitamin minerals, and 90g food-grade calcium carbonate to the planetary mixer in sequence, turn on the mixer, set the stirring speed to 220 rpm, and stir for 6 minutes. Observe closely during the stirring process and deal with lumps in time if any. Then slowly pour 480g chia seed oil and 300g coconut oil heated to 33°C into the mixer and continue stirring for 4 minutes.

[0066] Mixing of wet raw materials: In another container, add 120g inulin, 3g mogroside, 120g acerola powder, 60g Hericium erinaceus polysaccharide extract, 48g sodium alginate, and 72g black garlic powder into an appropriate amount of 33°C water (the amount of water added is about 1000g, which is adjusted according to actual conditions), and use a homogenizer model AH-BASIC30 to stir at a speed of 12000 rpm for 4 minutes to form a uniform solution.

[0067] Slowly pour the wet raw material solution into the planetary mixer filled with the dry raw material and oil mixture, and stir again. Set the stirring speed to 280 rpm and stir for 10 minutes to mix all the raw materials to form a dough.

[0068] Take out the pre-mixed microencapsulated probiotics and inulin mixture from the low temperature environment, pour it into the blender, set the stirring speed to 220 rpm, and stir for 4 minutes to distribute the probiotics in the dough. After the stirring is completed, randomly select dough samples to check the distribution of probiotics.

[0069] Pre-pressing

[0070] Apply a layer of release agent (lecithin 12g, edible oil 8g) mixed in a ratio of 3:2 on the inner surface of the mold (size: 9cm long × 7cm wide × 4.5cm high), use a brush to ensure that the inner surface of the mold is evenly covered, preheat the mold to 33°C, and use a preheating oven model Oven-400 for preheating. During preheating, monitor the mold temperature with a high-precision thermometer to ensure that it reaches 33°C.

[0071] Pre-pressing operation: Use a dough divider to divide the mixed dough into blocks of uniform weight. The weight of each dough block is set to 40g, and the weight error is controlled within ±0.3g. Put the divided dough into a preheated mold coated with a release agent, and use a press model Press-150 to pre-press for 28 seconds at a pressure of 7MPa to initially shape the dough into a biscuit blank with a thickness of 1.8cm. The pressure head of the press is controlled to descend at a speed of 4.2mm per second. Record the changes in the press parameters in detail during the pre-pressing process.

[0072] Secondary compression

[0073] Use a spatula with a silicone pad to carefully remove the pre-pressed biscuit blank from the mold and place it in a secondary compression mold (size: 9 cm long × 7 cm wide × 2.8 cm high). Put the mold with the biscuit blank into a press machine of model Press-300 and keep it at a pressure of 23 MPa for 55 seconds for secondary compression to make the density of the biscuit reach ≥1.4 g / cm 3 , formed into biscuits with a thickness of 1.3cm. During the secondary compression process, the density of the biscuits was measured several times to ensure that the density met the standard.

[0074] Low temperature baking

[0075] 40 minutes in advance, the oven model Oven-700 with hot air circulation system was turned on for preheating, the temperature was set to 122°C, and the biscuits after secondary compression were put into the oven for baking, and the baking time was set to 28 minutes. During the baking process, the temperature in the oven and the changes in the surface color and expansion of the biscuits were observed and recorded every 4 minutes.

[0076] Cooling Packaging

[0077] After the baked biscuits are out of the oven, the baking tray is immediately placed on the cooling rack, and the air cooling device model AirCooler-400 is turned on, with the wind speed set to 2.3 meters per second, so that the biscuits are quickly cooled to room temperature of 25°C, and the biscuits are turned over every 4 minutes. After cooling, they are then individually packaged in aluminum foil using an automatic packaging machine.

[0078] The formula of the present invention contains whey protein isolate powder and silkworm pupa protein powder. Whey protein isolate is a high-quality complete protein extracted from milk, and silkworm pupa protein is rich in various amino acids, especially high in lysine. When combined with whey protein isolate, it can complement the proteins and improve the nutritional value of the proteins. At the same time, the raw materials such as whole barley flour, quinoa flour, resistant dextrin, and flaxseed powder in the formula of the present invention are rich in dietary fiber, which can increase the volume of stool and promote intestinal peristalsis. Chia seed oil is rich in α-linolenic acid, which is an omega-3 unsaturated fatty acid that has the effects of lowering blood lipids, reducing inflammatory responses, and protecting cardiovascular health. Coconut oil contains medium-chain fatty acids, which are easy to digest and absorb and can quickly provide energy. Inulin, as a prebiotic, is food for beneficial bacteria in the intestines and can selectively stimulate the growth and activity of beneficial bacteria in the intestines. Microencapsulated probiotics (Bifidobacterium lactis HN019 TM ) can directly supplement beneficial intestinal bacteria and regulate the balance of intestinal flora. At the same time, cherry powder is rich in vitamin C, which has a powerful antioxidant effect, can enhance human immunity, resist the damage of free radicals, and prevent colds and other diseases.

[0079] Experimental design: protein content determination experiment

[0080] Experimental method: The Kjeldahl nitrogen determination method was used in accordance with the national standard GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food".

[0081] Procedure

[0082] 0.5 g of the highland barley compressed biscuits in Example 1 of the present invention and a commercially available common compressed biscuit sample were weighed to an accuracy of 0.0001 g and placed in Kjeldahl flasks respectively.

[0083] Add 0.2g copper sulfate, 6g potassium sulfate and 20mL concentrated sulfuric acid, place in the Kjeldahl nitrogen analyzer digestion furnace and digest until the digestion solution is clear and transparent blue-green. After cooling, transfer the digestion solution to a 100mL volumetric flask and dilute to the mark.

[0084] Take 10mL of digestion dilution solution, add it into the reaction chamber of Kjeldahl nitrogen analyzer, add 40% sodium hydroxide solution for distillation, and absorb the distilled ammonia with 2% boric acid solution. Titrate the absorption solution with 0.05mol / L hydrochloric acid standard solution until the solution changes from green to dark red, and record the volume of hydrochloric acid standard solution consumed.

[0085] Calculate protein content: Calculate the protein content in the sample according to the formula, repeat the measurement 3 times and take the average value.

[0086] The results are shown in Table 1:

[0087]

[0088]

[0089] Result analysis: The average protein content of the highland barley compressed biscuits of the present invention is 27.92%, which is much higher than 14.91% of the common compressed biscuits on the market, fully reflecting its high-protein characteristics.

[0090] Stability test under different environments

[0091] Experimental method: The highland barley compressed biscuits of the present invention and the common compressed biscuits on the market are placed in a high temperature and high humidity (temperature 40°C, relative humidity 80%) and a low temperature (-20°C) environment respectively, and placed in a high and low temperature test box for 7 days. The appearance changes of the biscuits are observed every 24 hours, and the hardness and taste are evaluated after 7 days.

[0092] Procedure

[0093] A high-low temperature test box with high-temperature and high-humidity and low-temperature environments was prepared, and after the temperature and humidity were set and stabilized, 10 pieces of the highland barley compressed biscuits of the present invention and 10 pieces of commercially available common compressed biscuits were respectively put into the box.

[0094] Observe and record the appearance changes of the biscuits every day, such as whether they are damp, deformed, cracked, etc. After 7 days, take out the biscuits from the high and low temperature test box, return to room temperature, measure the hardness of the biscuits with a hardness tester, and invite 10 professional evaluators to evaluate the taste. The evaluation indicators include crispness, sweetness, aroma, etc., and the score is scored on a scale of 1-10, and the average value is taken.

[0095] The results are shown in Table 2

[0096]

[0097]

[0098] Results: Under high temperature, high humidity and low temperature environments, the appearance of the highland barley biscuits of the present invention changed little, and the hardness and taste were relatively stable, while the common compressed biscuits on the market were seriously affected by moisture, deformed and cracked, and the taste score was also low. This shows that the highland barley compressed biscuits of the present invention have better stability in different environments and are more suitable for carrying and eating in various environments.

[0099] 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.

[0100] 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-protein, easy-to-carry highland barley compressed biscuit, characterized in that: The invention comprises the following raw materials in percentage by mass: 30-35% of whole highland barley flour, 10-12% of quinoa flour, 18-20% of isolated whey protein powder, 5-8% of silkworm pupa protein powder, 6-8% of chia seed oil, 4-5% of coconut oil, 4-5% of inulin, 0.03-0.05% of mogroside, 1-2% of complex vitamin and mineral additive, 1-1.5% of food-grade calcium carbonate, 3-4% of resistant dextrin, 1-2% of acerola powder, 0.1-0.5% of hericium erinaceus polysaccharide extract, 3-5% of flaxseed powder, 0.3-0.5% of microencapsulated probiotics, 0.8-1% of sodium alginate and 1-1.2% of black garlic powder.

2. The high-protein and easy-to-carry highland barley compressed biscuit according to claim 1, characterized in that: The complex vitamin mineral agent includes vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, calcium, zinc, copper, magnesium, manganese and selenium.

3. A method for preparing a high-protein, easy-to-carry highland barley compressed biscuit according to any one of claims 1-2, characterized in that: The following steps are involved: S1. Raw material pretreatment Screening highland barley flour, quinoa flour, whey protein isolate powder, silkworm pupa protein powder, resistant dextrin, flaxseed powder, and food-grade calcium carbonate, and passing through a 120-mesh sieve for later use; Heating the oils: Heat the chia seed oil and coconut oil in a water bath at 35°C and stir during heating. Probiotic premix: stir and mix the microencapsulated probiotics and inulin, add oligofructose, and store in a low temperature environment at 4°C for later use; S2. Mixing and stirring Add the sifted highland barley flour, quinoa flour, whey protein isolate powder, silkworm pupa protein powder, resistant dextrin, flaxseed powder, food-grade calcium carbonate and multivitamin mineral additives into the planetary mixer in sequence, start the mixer and stir, then slowly pour the chia seed oil and coconut oil heated at 35°C into the mixer and stir; Mixing wet ingredients: In another container, add inulin, mogroside, acerola powder, hericium erinaceus polysaccharide extract, sodium alginate, and black garlic powder into 35°C water and stir using a homogenizer to form a solution; S3, overall mixing Slowly pour the wet raw material solution into the mixer containing the dry raw material and the oil mixture, and stir again to mix the various raw materials to form a dough; Take out the pre-mixed microencapsulated probiotics and inulin mixture from the low temperature environment and pour it into the blender to distribute the probiotics in the dough; S4, pre-pressing Apply a layer of release agent made of lecithin and edible oil in a 1:1 ratio on the inner surface of the mold and preheat the mold to 35°C; Pre-pressing operation: Use a dough divider to divide the mixed dough into blocks of uniform weight. The weight error of each dough block is controlled within ±0.5g. Put the divided dough into a preheated mold coated with a release agent. Use a press to pre-press for 30 seconds at a pressure of 8MPa to initially shape the dough into biscuit blanks with a thickness of 1-5cm. Control the descending speed of the press head to be 4-5mm per second. S5, secondary compression Use a spatula with a silicone pad to remove the pre-pressed biscuit blank from the mold and place it in the secondary compression mold. Put the mold with the biscuit blank into the press and keep it at a pressure of 25MPa for 60 seconds for secondary compression to make the density of the biscuit reach ≥1.4g / cm 3 , forming into biscuits with a thickness of 1-2.5 cm; S6. Low temperature baking Turn on the oven 30 minutes in advance to preheat, set the temperature to 125°C, and bake the cookies after the second compression; S7, cooling packaging After the baked biscuits are out of the oven, the baking tray is immediately placed on the cooling rack, the air cooling device is turned on, and the wind speed is set to 2 meters per second to quickly cool the biscuits to room temperature of 25°C. The biscuits are turned over every 5 minutes. The cooled biscuits are individually packaged in aluminum foil using an automatic packaging machine.

4. The method for preparing a high-protein and easy-to-carry highland barley compressed biscuit according to claim 3, characterized in that: The raw materials in S1 are screened using vibrating screens including Sieve-120 and Sieve-150.

5. The method for preparing a high-protein and easy-to-carry highland barley compressed biscuit according to claim 3, characterized in that: The homogenizer models in the S2 include Homogenizer-10000, Coze AllSmal l-40 and AH-BASIC30.

6. The method for preparing a high-protein and easy-to-carry highland barley compressed biscuit according to claim 3, characterized in that: The models of the planetary mixers in S1 include PlanetaryMixer-50, WSM10L and Hengyuanli HYL-5.

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