Method for controlling quality of highland barley biscuits based on extension factors

By predicting the extensibility factor of highland barley flour using a multiple regression model, the formula and process of highland barley biscuits were dynamically adjusted, and a closed-loop control system was constructed. This solved the problem of unstable extensibility in the production of highland barley biscuits, and achieved consistency in product quality and precise control of the production process.

CN122181560APending Publication Date: 2026-06-12西藏天虹科技股份有限责任公司
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Patent Information

Application Number
CN202610321279.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-17
Publication Date
2026-06-12

AI Technical Summary

Technical Problem

The production of highland barley biscuits suffers from problems such as insufficient extensibility, fragile texture, and irregular shape. Existing technologies lack scientific and quantitative quality prediction and process control systems, resulting in a high degree of blindness in the production process, a high defect rate, and an inability to achieve large-scale and standardized development.

Method used

By establishing a multiple regression model to predict the extensibility factor of raw barley flour, dynamically adjusting the formula and process, and combining production feedback data to optimize the adjustment rules, a closed-loop control system is constructed to achieve precise and stable control of extensibility.

Benefits of technology

This achieved stable control over the extensibility of highland barley biscuits, improved product quality consistency, reduced the risk of human error, enhanced the accuracy and reliability of production control, and ensured the stability and robustness of long-term operation.

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Abstract

The invention discloses a method for controlling the quality of highland barley biscuits based on extension factors, and belongs to the technical field of food processing. Aiming at the technical problems of unstable ductility and poor product consistency caused by raw material quality fluctuation of the highland barley biscuits, the method comprises the following steps: quickly detecting quality indexes of raw material highland barley powder and inputting a multiple regression model to predict theoretical extension factors; the method comprises the following steps: dynamically adjusting the addition amount of an emulsifier or dietary fiber according to the deviation between a predicted value and a target range, matching optimal baking parameters from a preset process parameter database according to the peak viscosity and the total starch content of the raw materials, measuring an actual extension factor after dough preparation and baking, and continuously optimizing and adjusting rules by utilizing accumulated training data to obtain the finished product. And the deviation of the actual extension factor tends to be minimum. The method is mainly used for precisely controlling the quality of the highland barley biscuits and realizing standardized production.
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