CN101341898A - High-fine sugar-free thick juice highland barley biscuit and its processing method - Google Patents
High-fine sugar-free thick juice highland barley biscuit and its processing method Download PDFInfo
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- CN101341898A CN101341898A CNA2008101189585A CN200810118958A CN101341898A CN 101341898 A CN101341898 A CN 101341898A CN A2008101189585 A CNA2008101189585 A CN A2008101189585A CN 200810118958 A CN200810118958 A CN 200810118958A CN 101341898 A CN101341898 A CN 101341898A
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Abstract
The invention discloses high-fiber sugar-free syrup highland barley biscuit and a processing method thereof; the weight proportion of the raw materials of the biscuit are as follows: 50 portions to 94 portions of highland barley flour, 5 portions to 30 portions of strong flour, 5 portions to 10 portions of high-fiber sugar-free syrup, 0.5 portion to 4 portions of refined salt, 8 portions to 15 portions of cream, 0.1 portion to 1 portion of saleratus, 5 portions to 8 portions of egg, 0.5 portion to 5 portions of edible plant oil and 30 portions to 70 portions of water; the technological process comprises the following steps: raw material selection, weighing, mixing, processing and shaping by a biscuit machine, drying, sterilization, oil spraying, cooling, packaging and finishing product preparation. The method of the invention improves the strength of gluten by adding strong flour, replaces sucrose with high-fiber sugar-free syrup, and is characterized by sugar free, richness in water soluble dietary fiber, low heat, no decayed tooth, starch aging inhibition, etc. The highland barley biscuit of the invention has rich nutrition and good taste, is convenient to be digested and absorbed, and has the functions of intestine clearing, blood sugar regulating, cholesterin reducing and improvement of the immunity of human body after being often eaten.
Description
Technical field
The present invention relates to a kind of biscuit, relating in particular to the highland barley is primary raw material, adds high-fine sugar-free thick juice highland barley biscuit and processing method thereof that the high-fine sugar-free syrup is made.
Background technology
Biscuit has characteristics such as storage tolerance, portable, multiple tastes, is loved by the people.China's biscuit industry development in recent years is very fast, and level, the classification of biscuit are varied.All things considered develops towards natural, nutrition, health care, safety, unique flavor, mouthfeel direction loose, the moulding innovation.In order to adapt to this variation in market, high nutrition, low in calories, low fat, low sugar even sugar-free biscuit become the emphasis of research and development.The high-fine sugar-free syrup is to be raw material with the cornstarch, through vanguard technology be processed into for the sucrose raw-food material, have no saccharification, be rich in water-soluble dietary fiber, the characteristics such as carious tooth, inhibition age of starch that cause low in calories, non-.Still do not have at present and utilize the high-fine sugar-free syrup to replace the white granulated sugar syrup to make the record of highland barley biscuit and processing method thereof.
Summary of the invention
The objective of the invention is at the market demand, providing a kind of is primary raw material with Qinghai-Tibet special product highland barley, adopt the high-fine sugar-free syrup to replace the beta glucan that is rich in that the white granulated sugar syrup makes, have gut purge, regulate blood sugar, reduce cholesterol, improve the highland barley biscuit and the processing method thereof of body immunity function.
The objective of the invention is to be achieved through the following technical solutions:
High-fine sugar-free thick juice highland barley biscuit raw material of the present invention is highland barley flour, strong refined flour, high-fine sugar-free syrup, refined salt, cream, sodium bicarbonate, egg, edible vegetable oil, water;
High-fine sugar-free thick juice highland barley biscuit raw material weight proportioning of the present invention is: 50～94 parts in highland barley flour, 5～30 parts of strong refined flours, 5～10 parts in high-fine sugar-free syrup, 0.5～4 part of refined salt, 8～15 parts in cream, 0.1～1 part in sodium bicarbonate, 5～8 parts in egg, 0.5～5 part of edible vegetable oil, 30～70 parts in water;
High-fine sugar-free thick juice highland barley biscuit processing method processing step of the present invention is: picking of raw material, claim to join, mixing, biscuit manufacture machine-shaping, oven dry, sterilization, oil spout, cooling, packing, make finished product;
Described mixing is with highland barley flour, strong refined flour, and the high-fine sugar-free syrup, refined salt, sodium bicarbonate leaves standstill 20～150min after edible vegetable oil and water mix, and adds egg and cream again;
The temperature of described drying and sterilizing operation is 150～200 ℃, and the time is 10～30min;
Described baking oil spout operation is for will evenly being sprayed on the biscuit surface after the food plant oil atomization, purpose is to prevent water evaporates;
The natural wind cooling of described refrigerating work procedure for just imitating by central air-conditioning, efficiently handling;
Refined salt of the present invention is the zincification purified salt;
Edible vegetable oil of the present invention is a kind of in salad oil, palm oil, the peanut oil;
Primary raw material highland barley of the present invention produces in the Qinghai-Tibet Platean pollution-free area, is rich in compositions such as β one glucan, crude protein, vitamin and trace element.Gluten content is not high in the highland barley flour, and gluten is not enough as possible, and the present invention has improved the gluten biceps by adding strong refined flour.Highland barley biscuit of the present invention is with high-fine sugar-free syrup place of sucrose, has no saccharification, is rich in water-soluble dietary fiber, low in caloriesly, non-causes carious tooth, suppresses characteristics such as age of starch.Highland barley biscuit of the present invention is nutritious, and mouthfeel is good, is convenient to digest and assimilate, often edible highland barley biscuit of the present invention, the effect of have the gut purge road, regulating blood sugar, reduce cholesterol, improve body immunity.
The high-fine sugar-free syrup is compared with the food that with single glycitols is raw material, and it is fully keeping on the basis of the original color, smell, taste and shape of biscuit, also has following several unrivaled advantageous characteristic:
1. remedied the not good defective of mouthfeel.
2. the problem that does not have " do not paint or paint difficulty ".
3. the due shelf-life is arranged.
The specific embodiment
Below in conjunction with prescription and example high-fine sugar-free thick juice highland barley biscuit of the present invention and processing method thereof are described further.
Embodiment 1
Get highland barley flour 80kg, strong refined flour 18kg, high-fine sugar-free syrup 5kg, refined salt 2kg, sodium bicarbonate 0.8kg, edible vegetable oil (salad oil or palm oil or peanut oil) 4kg, water 45kg leaves standstill 30min after mixing, and adds egg 6kg again and cream 10kg mixes, send into biscuit manufacture machine-shaping then, oven dry in dryer, sterilization; The temperature of this drying and sterilizing operation is 150 ℃, and the time is 15min, will evenly be sprayed on the biscuit surface after the food plant oil atomization again, promptly makes biscuit of the present invention by the natural wind cooling of central air-conditioning through just imitating, efficiently handling again.
Embodiment 2
Get highland barley flour 50kg, strong refined flour 10kg, high-fine sugar-free syrup 10kg, zincification purified salt 1.2kg, sodium bicarbonate 0.5kg, salad oil 3kg, after mixing, water 30kg leaves standstill 60min, add egg 5kg again and cream 8kg mixes, send into biscuit manufacture machine-shaping then, oven dry in dryer, sterilization; The temperature of this drying and sterilizing operation is 200 ℃, and the time is 10min, will evenly be sprayed on the biscuit surface after the salad oil atomizing again, promptly makes biscuit of the present invention by the natural wind cooling of central air-conditioning through just imitating, efficiently handling again.
Embodiment 3
Get highland barley flour 94kg, strong refined flour 30kg, high-fine sugar-free syrup 10kg, refined salt 3kg, sodium bicarbonate 1kg, palm oil 2kg, water 70kg leaves standstill 150min after mixing, add egg 8kg again and cream 15kg mixes, send into biscuit manufacture machine-shaping then, oven dry in dryer, sterilization; The temperature of this drying and sterilizing operation is 200 ℃, and the time is 15min, will evenly be sprayed on the biscuit surface after the palm oil atomizing again, promptly makes biscuit of the present invention by the natural wind cooling of central air-conditioning through just imitating, efficiently handling again.
Embodiment 4
Get highland barley flour 70kg, strong refined flour 5kg, high-fine sugar-free syrup 6kg, refined salt 0.5kg, sodium bicarbonate 0.1kg, peanut oil 0.5kg, water 40kg leaves standstill 120min after mixing, and adds egg 5kg again and cream 8kg mixes, send into biscuit manufacture machine-shaping then, oven dry in dryer, sterilization; The temperature of this drying and sterilizing operation is 180 ℃, and the time is 20min, will evenly be sprayed on the biscuit surface after the peanut oil atomizing again, promptly makes biscuit of the present invention by the natural wind cooling of central air-conditioning through just imitating, efficiently handling again.
Claims (7)
1, a kind of high-fine sugar-free thick juice highland barley biscuit and processing method thereof is characterized in that, raw material is highland barley flour, strong refined flour, high-fine sugar-free syrup, refined salt, cream, sodium bicarbonate, egg, edible vegetable oil and water; The raw material weight proportioning is: 50～94 parts in highland barley flour, 5～30 parts of strong refined flours, 5～10 parts in high-fine sugar-free syrup, 0.5～4 part of refined salt, 8～15 parts in cream, 0.1～1 part in sodium bicarbonate, 5～8 parts in egg, 0.5～5 part of edible vegetable oil, 30～70 parts in water; The processing method processing step is: picking of raw material, claim to join, mixing, biscuit manufacture machine-shaping, oven dry, sterilization, oil spout, cooling, packing, make finished product.
2, a kind of high-fine sugar-free thick juice highland barley biscuit according to claim 1 and processing method thereof, it is characterized in that: described mixing is with highland barley flour, strong refined flour, the high-fine sugar-free syrup, refined salt, sodium bicarbonate leaves standstill 20～150min after edible vegetable oil and water mix, and adds egg and cream again.
3, a kind of high-fine sugar-free thick juice highland barley biscuit according to claim 1 and processing method thereof is characterized in that: the temperature of described drying and sterilizing operation is 150～200 ℃, and the time is 10～30min.
4, a kind of high-fine sugar-free thick juice highland barley biscuit according to claim 1 and processing method thereof is characterized in that: described baking oil spout operation is for will evenly being sprayed on the biscuit surface after the food plant oil atomization.
5, a kind of high-fine sugar-free thick juice highland barley biscuit according to claim 1 and processing method thereof is characterized in that: the natural wind cooling of described refrigerating work procedure for just being imitated by central air-conditioning, efficiently handling.
6, a kind of high-fine sugar-free thick juice highland barley biscuit according to claim 1 and processing method thereof is characterized in that: described refined salt is the zincification purified salt.
7, a kind of high-fine sugar-free thick juice highland barley biscuit according to claim 1 and processing method thereof is characterized in that: described edible vegetable oil is a kind of in salad oil, palm oil, the peanut oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101189585A CN101341898A (en) | 2008-08-27 | 2008-08-27 | High-fine sugar-free thick juice highland barley biscuit and its processing method |
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| CNA2008101189585A CN101341898A (en) | 2008-08-27 | 2008-08-27 | High-fine sugar-free thick juice highland barley biscuit and its processing method |
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| CN101341898A true CN101341898A (en) | 2009-01-14 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999539A (en) * | 2010-11-09 | 2011-04-06 | 上海新农饲料有限公司 | Granular feed for suckling pigs and preparation method thereof |
| CN102783610A (en) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN103355387A (en) * | 2013-07-16 | 2013-10-23 | 青海高健生物科技有限公司 | Health care barley cake and fabricating method thereof |
| CN103385414A (en) * | 2013-07-22 | 2013-11-13 | 韦殿辉 | Dietary fiber steamed bun |
| CN103493865A (en) * | 2013-09-26 | 2014-01-08 | 江苏农林职业技术学院 | Cookies suitable for hypertension group and making method thereof |
| CN103947711A (en) * | 2014-05-08 | 2014-07-30 | 英凯营养食品科技（上海）有限公司 | Biscuit containing dietary fiber and preparation method of biscuit |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN104719398A (en) * | 2013-12-18 | 2015-06-24 | 江南大学 | Recipe for dietary fiber biscuits with stevia sugar |
| CN106106690A (en) * | 2016-08-31 | 2016-11-16 | 广东橘香斋大健康产业股份有限公司 | A kind of Pericarpium Citri Reticulatae moon cake and preparation method thereof |
| CN106982903A (en) * | 2017-03-29 | 2017-07-28 | 西藏自治区农牧科学院 | A kind of highland barley cheese cake is dry and preparation method thereof |
-
2008
- 2008-08-27 CN CNA2008101189585A patent/CN101341898A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999539A (en) * | 2010-11-09 | 2011-04-06 | 上海新农饲料有限公司 | Granular feed for suckling pigs and preparation method thereof |
| CN102783610A (en) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN102783610B (en) * | 2012-08-22 | 2014-06-04 | 浙江诺特健康科技股份有限公司 | Meal replacing grain rod and preparation method for meal replacing grain rod |
| CN103355387A (en) * | 2013-07-16 | 2013-10-23 | 青海高健生物科技有限公司 | Health care barley cake and fabricating method thereof |
| CN103385414B (en) * | 2013-07-22 | 2014-10-22 | 韦殿辉 | Dietary fiber steamed bun |
| CN103385414A (en) * | 2013-07-22 | 2013-11-13 | 韦殿辉 | Dietary fiber steamed bun |
| CN103493865B (en) * | 2013-09-26 | 2015-02-04 | 江苏农林职业技术学院 | Cookies suitable for hypertension group and making method thereof |
| CN103493865A (en) * | 2013-09-26 | 2014-01-08 | 江苏农林职业技术学院 | Cookies suitable for hypertension group and making method thereof |
| CN104719398A (en) * | 2013-12-18 | 2015-06-24 | 江南大学 | Recipe for dietary fiber biscuits with stevia sugar |
| CN103947711A (en) * | 2014-05-08 | 2014-07-30 | 英凯营养食品科技（上海）有限公司 | Biscuit containing dietary fiber and preparation method of biscuit |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN106106690A (en) * | 2016-08-31 | 2016-11-16 | 广东橘香斋大健康产业股份有限公司 | A kind of Pericarpium Citri Reticulatae moon cake and preparation method thereof |
| CN106982903A (en) * | 2017-03-29 | 2017-07-28 | 西藏自治区农牧科学院 | A kind of highland barley cheese cake is dry and preparation method thereof |
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Addressee: Sun Lijuan Document name: Notification of Passing Preliminary Examination of the Application for Invention |
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Application publication date: 20090114 |