CN103535419A - Highland barley whole flour biscuits having effects of maintaining beauty and keeping young and containing fresh wolfberry juice - Google Patents
Highland barley whole flour biscuits having effects of maintaining beauty and keeping young and containing fresh wolfberry juice Download PDFInfo
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- CN103535419A CN103535419A CN201310506808.2A CN201310506808A CN103535419A CN 103535419 A CN103535419 A CN 103535419A CN 201310506808 A CN201310506808 A CN 201310506808A CN 103535419 A CN103535419 A CN 103535419A
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Abstract
The invention relates to highland barley whole flour biscuits having effects of maintaining beauty and keeping young and containing fresh wolfberry juice. The biscuits are processed by the following raw materials in part by weight: 50-100 parts of fresh wolfberry and highland barley particles, 60-80 parts of highland barley whole flour, 10-20 parts of yak milk powder, 0.5-15 parts of linseed oil, 0.2-5.0 parts of salt, 0.2-2.5 parts of baking soda and 90-120 parts of water. The raw materials are uniformly mixed, and then are baked for 5-40 minutes at the temperature of ranging from 80 DEG C to 250 DEG C; the net weight of each biscuit is 12g; and each package contains two biscuits. The highland barley whole flour biscuits have features of wolfberry and highland barley of the Tibet plateau, taste sweet, are reasonable in nutrient, have the effects of maintaining beauty and keeping young, can meet requirements of different people, not only can serve as health-care food with the effects of maintaining beauty and keeping young, but also can be widely used as food for extra meal and snack food for people in travel.
Description
Technical field
The present invention relates to a kind of functional biscuit in food processing field, relate in particular to a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect and do.
Background technology
Qaidam matrimony vine is a kind of peculiar industrial crops of Qinghai-Tibet Platean, both can do medicine therapy and keep fit, and can do making food cuisines again, and lovely luster is also cooked fruit edible.Matrimony vine will often eat, but can not once take in a large number.Adopt fresh fructus lycii to squeeze the juice and at utmost retained the nutritional labeling of matrimony vine, add the assimilation effect that has reached a small amount of many meal in biscuit.
Highland barley is planted the history of existing 4,000,000 years on Qinghai-Tibet Platean, is the main food of Tibetan people.Owing to containing a large amount of dietary fibers and beta glucan etc., highland barley has medicinal and nutritive value widely.
Summary of the invention
It is dry that technical problem to be solved by this invention is to provide a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect easy to carry.
For addressing the above problem, a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect of the present invention is done, it is characterized in that: this biscuit cures after 5 ~ 40 minutes after being mixed by following weight parts raw material at 80 ~ 250 ℃ of temperature, press 12g/ piece, 2 pieces/bag of packing gained: 50 ~ 100 parts of fresh fructus lycii highland barley grains, 60 ~ 80 parts, the full powder of highland barley, 10 ~ 20 parts of yak milk powder, 0.5 ~ 15 part of linseed oil, 0.2 ~ 5.0 part of salt, 0.2 ~ 2.5 part, sodium bicarbonate, 90 ~ 120 parts, water.
Described fresh fructus lycii highland barley grains refers to first Qaidam, Qinghai matrimony vine to be cleaned up and directly squeezes the juice afterwards, obtains fresh fructus lycii juice; Then, after hullessbarley seed is cleaned, at 20 ℃ of temperature, dry to hullessbarley seed water content be 5%, at 100 ℃ of temperature, cure 10 minutes by pulverizing, crossing 120 mesh sieves, obtain highland barley flour; Finally, described fresh fructus lycii juice stirs after mixing by the weight portion of 1:5 with described highland barley flour, adopt according to a conventional method automatic pelleting mechanism grain and natural drying after and get final product.
The full powder of described highland barley after referring to first hullessbarley seed being cleaned, at 20 ~ 90 ℃ of temperature, dry to hullessbarley seed water content be 1 ~ 10%; Then, pulverize cure 3 ~ 60 minutes at 50 ~ 350 ℃ of temperature after; Finally, cross 20 ~ 200 mesh sieves and get final product.
Described yak milk powder refers to yak fresh milk after 20 ~ 100 ℃ of sterilizings, and in EAT is 60 ~ 130 ℃, tower, temperature is that 50 ~ 80 ℃, temperature of outgoing air are that under the condition of 50 ~ 90 ℃, spraying is dried to constant weight, after naturally cooling and get final product.
The present invention compared with prior art has the following advantages:
1, the present invention combines the advantage of Qinghai-Tibet matrimony vine and highland barley, and the active ingredient of matrimony vine is mixed with highland barley, makes biscuit, is convenient for carrying, and has the effect of beautifying face and moistering lotion, simultaneously not containing fine powders such as wheat flours, not containing anticorrisive agent and flavoring essence.
2, the present invention replaces wheat flour with the full powder of highland barley, has improved dietary fiber content, and polyoses content is high, has the effect of beautifying face and moistering lotion.
The healthy Kunming kind small white mouse of take is experimental subjects, body weight 18 ~ 22 g, male and female half and half, there is the SPF of Gansu college of traditional Chinese medicine level Experimental Animal Center to provide, be divided at random 2 groups, 10 every group, be respectively control group and do group containing the full muffin of highland barley of medlar fresh fruit juice, gavage mouse is 30 days continuously, experimental result (referring to table 1):
(1) mouse hair color observation experiment:
The continuous gavage of experiment mice 30 days, with blank mouse comparison, smooth containing the dry group of the full muffin of the highland barley mouse hair color of medlar fresh fruit juice.
(2) the detection of hemoglobin test:
By the blood sampling of mouse broken end, detect content of hemoglobin.
Table 1: the impact on normal Mouse Blood Lactoferrin
* compare P<0.05 with control group.
Experiment shows the dry group of the full muffin of highland barley containing medlar fresh fruit juice, can improve mouse content of hemoglobin, and red blood cell slightly increases.
3, mouthfeel of the present invention is fragrant and sweet, nutrition reasonable, can meet different crowd needs, the thermal content with unit volume is low, nutritional labeling is balanced (referring to table 2, table 3), easy to carry, taste micro-sweet, eat the feature of not minding for a long time, both can be used as the health food of beautifying face and moistering lotion, also can be widely used as snack, tourism and leisure food.
Table 2: nutrient component meter of the present invention (100g content)
Table 3: similar products at home and abroad list
The specific embodiment
embodiment 1a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect is done, this biscuit cures after 40 minutes after being mixed by following weight parts (kg/kg) raw material at 80 ℃ of temperature, press 12g/ piece, 2 pieces/bag of packing gained: 50 parts of fresh fructus lycii highland barley grains, 60 parts, the full powder of highland barley, 10 parts of yak milk powder, 0.5 part of linseed oil, 0.2 part of salt, 0.2 part, sodium bicarbonate, 90 parts, water.
Wherein: fresh fructus lycii highland barley grains refers to first Qaidam, Qinghai matrimony vine to be cleaned up and directly squeezes the juice afterwards, obtains fresh fructus lycii juice; Then, after hullessbarley seed is cleaned, at 20 ℃ of temperature, dry to hullessbarley seed water content be 5%, at 100 ℃ of temperature, cure 10 minutes by pulverizing, crossing 120 mesh sieves, obtain highland barley flour; Finally, fresh fructus lycii juice stirs after mixing by the weight portion of 1:5 (kg/kg) with highland barley flour, adopt according to a conventional method automatic pelleting mechanism grain and natural drying after and get final product.
The full powder of highland barley after referring to first hullessbarley seed being cleaned, at 20 ℃ of temperature, dry to hullessbarley seed water content be 1 ~ 10%; Then, pulverize cure 60 minutes at 50 ℃ of temperature after; Finally, cross 20 mesh sieves and get final product.
Yak milk powder refers to yak fresh milk after 20 ℃ of sterilizings, and in EAT is 60 ℃, tower, temperature is that 50 ℃, temperature of outgoing air are that under the condition of 50 ℃, spraying is dried to constant weight, after naturally cooling and get final product.
embodiment 2a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect is done, this biscuit cures after 5 minutes after being mixed by following weight parts (kg/kg) raw material at 250 ℃ of temperature, press 12g/ piece, 2 pieces/bag of packing gained: 100 parts of fresh fructus lycii highland barley grains, 80 parts, the full powder of highland barley, 20 parts of yak milk powder, 15 parts of linseed oil, 5.0 parts of salt, 2.5 parts, sodium bicarbonate, 120 parts, water.
Wherein: fresh fructus lycii highland barley grains is same
embodiment 1.
The full powder of highland barley after referring to first hullessbarley seed being cleaned, at 90 ℃ of temperature, dry to hullessbarley seed water content be 1 ~ 10%; Then, pulverize cure 3 minutes at 350 ℃ of temperature after; Finally, cross 200 mesh sieves and get final product.
Yak milk powder refers to yak fresh milk after 100 ℃ of sterilizings, and in EAT is 130 ℃, tower, temperature is that 80 ℃, temperature of outgoing air are that under the condition of 90 ℃, spraying is dried to constant weight, after naturally cooling and get final product.
embodiment 3a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect is done, this biscuit cures after 20 minutes after being mixed by following weight parts (kg/kg) raw material at 150 ℃ of temperature, press 12g/ piece, 2 pieces/bag of packing gained: 80 parts of fresh fructus lycii highland barley grains, 70 parts, the full powder of highland barley, 15 parts of yak milk powder, 8 parts of linseed oil, 3.0 parts of salt, 1.5 parts, sodium bicarbonate, 100 parts, water.
Wherein: fresh fructus lycii highland barley grains is same
embodiment 1.
The full powder of highland barley after referring to first hullessbarley seed being cleaned, at 50 ℃ of temperature, dry to hullessbarley seed water content be 1 ~ 10%; Then, pulverize cure 30 minutes at 200 ℃ of temperature after; Finally, cross 100 mesh sieves and get final product.
Yak milk powder refers to yak fresh milk after 60 ℃ of sterilizings, and in EAT is 80 ℃, tower, temperature is that 70 ℃, temperature of outgoing air are that under the condition of 70 ℃, spraying is dried to constant weight, after naturally cooling and get final product.
embodiment 4a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect is done, this biscuit cures after 10 minutes after being mixed by following weight parts (kg/kg) raw material at 200 ℃ of temperature, press 12g/ piece, 2 pieces/bag of packing gained: 65 parts of fresh fructus lycii highland barley grains, 75 parts, the full powder of highland barley, 18 parts of yak milk powder, 12 parts of linseed oil, 4.0 parts of salt, 2.0 parts, sodium bicarbonate, 110 parts, water.
Wherein: fresh fructus lycii highland barley grains is same
embodiment 1.
The full powder of highland barley after referring to first hullessbarley seed being cleaned, at 80 ℃ of temperature, dry to hullessbarley seed water content be 1 ~ 10%; Then, pulverize cure 40 minutes at 150 ℃ of temperature after; Finally, cross 150 mesh sieves and get final product.
Yak milk powder refers to yak fresh milk after 80 ℃ of sterilizings, and in EAT is 100 ℃, tower, temperature is that 60 ℃, temperature of outgoing air are that under the condition of 80 ℃, spraying is dried to constant weight, after naturally cooling and get final product.
Claims (4)
1. the full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect is dry, it is characterized in that: this biscuit cures after 5 ~ 40 minutes after being mixed by following weight parts raw material at 80 ~ 250 ℃ of temperature, press 12g/ piece, 2 pieces/bag of packing gained: 50 ~ 100 parts of fresh fructus lycii highland barley grains, 60 ~ 80 parts, the full powder of highland barley, 10 ~ 20 parts of yak milk powder, 0.5 ~ 15 part of linseed oil, 0.2 ~ 5.0 part of salt, 0.2 ~ 2.5 part, sodium bicarbonate, 90 ~ 120 parts, water.
2. a kind of the dry containing the full muffin of highland barley of medlar fresh fruit juice of beautifying face and moistering lotion effect that have as claimed in claim 1, is characterized in that: described fresh fructus lycii highland barley grains refers to first Qaidam, Qinghai matrimony vine to be cleaned up and directly squeezes the juice afterwards, obtains fresh fructus lycii juice; Then, after hullessbarley seed is cleaned, at 20 ℃ of temperature, dry to hullessbarley seed water content be 5%, at 100 ℃ of temperature, cure 10 minutes by pulverizing, crossing 120 mesh sieves, obtain highland barley flour; Finally, described fresh fructus lycii juice stirs after mixing by the weight portion of 1:5 with described highland barley flour, adopt according to a conventional method automatic pelleting mechanism grain and natural drying after and get final product.
3. a kind of the dry containing the full muffin of highland barley of medlar fresh fruit juice of beautifying face and moistering lotion effect that have as claimed in claim 1, is characterized in that: the full powder of described highland barley after referring to and first hullessbarley seed being cleaned, at 20 ~ 90 ℃ of temperature, dry to hullessbarley seed water content be 1 ~ 10%; Then, pulverize cure 3 ~ 60 minutes at 50 ~ 350 ℃ of temperature after; Finally, cross 20 ~ 200 mesh sieves and get final product.
4. a kind of full muffin of highland barley containing medlar fresh fruit juice with beautifying face and moistering lotion effect as claimed in claim 1 is done, it is characterized in that: described yak milk powder refers to yak fresh milk after 20 ~ 100 ℃ of sterilizings, in EAT is 60 ~ 130 ℃, tower, temperature is that 50 ~ 80 ℃, temperature of outgoing air are that under the condition of 50 ~ 90 ℃, spraying is dried to constant weight, after naturally cooling and get final product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103858973A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Gold Chinese wolfberry cookie and making technology thereof |
| CN104172178A (en) * | 2014-07-03 | 2014-12-03 | 中国科学院西北高原生物研究所 | Highland barley and lycium ruthenicum thick soup |
| CN112544657A (en) * | 2020-12-02 | 2021-03-26 | 青海青藏部落农牧开发有限公司 | Formula and making method of highland barley and medlar biscuits |
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| CN1586221A (en) * | 2004-07-10 | 2005-03-02 | 铁顺良 | Highland barley biscuit and its producing method |
| RU2301527C1 (en) * | 2006-04-13 | 2007-06-27 | Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования Российской Федерации | Method for preparing of bakery products |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103858973A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Gold Chinese wolfberry cookie and making technology thereof |
| CN104172178A (en) * | 2014-07-03 | 2014-12-03 | 中国科学院西北高原生物研究所 | Highland barley and lycium ruthenicum thick soup |
| CN104172178B (en) * | 2014-07-03 | 2016-08-17 | 中国科学院西北高原生物研究所 | Semen avenae nudae Radix osteomelis schwerinais thick soup |
| CN112544657A (en) * | 2020-12-02 | 2021-03-26 | 青海青藏部落农牧开发有限公司 | Formula and making method of highland barley and medlar biscuits |
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| CN103535419B (en) | 2015-01-21 |
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