CN103535419B - 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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- CN103535419B CN103535419B CN201310506808.2A CN201310506808A CN103535419B CN 103535419 B CN103535419 B CN 103535419B CN 201310506808 A CN201310506808 A CN 201310506808A CN 103535419 B CN103535419 B CN 103535419B
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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 the functional biscuit of one in food processing field, particularly relate to a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect and do.
Background technology
Qaidam matrimony vine is the peculiar industrial crops of one of Qinghai-Tibet Platean, both can do medicine therapy and keep fit, and can do making food cuisines again, bright in colour, also cooks fruit and eats.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 remain the nutritional labeling of matrimony vine, add in biscuit the assimilation effect reaching a small amount of many meal.
Highland barley plants the history of existing 4,000,000 years on Qinghai-Tibet Platean, is the main food of Tibetan people.Due to containing a large amount of dietary fibers and beta glucan etc., highland barley has medicinal and nutritional values widely.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect easy to carry and does.
For solving the problem, a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect of the present invention is done, it is characterized in that: after this biscuit cures 5 ~ 40 minutes after being mixed by following weight parts raw material at 80 ~ 250 DEG C of temperature, by 12g/ block, 2 pieces of/bag of packing gained: fresh fructus lycii highland barley grains 50 ~ 100 parts, 60 ~ 80 parts, the full powder of highland barley, yak milk powder 10 ~ 20 parts, linseed oil 0.5 ~ 15 part, salt 0.2 ~ 5.0 part, 0.2 ~ 2.5 part, sodium bicarbonate, 90 ~ 120 parts, water.
Described fresh fructus lycii highland barley grains refers to first to be cleaned up by Qaidam, Qinghai matrimony vine and directly to squeeze the juice afterwards, obtains fresh fructus lycii juice; Then, after being cleaned by hullessbarley seed, to dry to hullessbarley seed water content at 20 DEG C of temperature be 5%, to cure after 10 minutes through pulverizing, crossing 120 mesh sieves, obtain highland barley flour at 100 DEG C of temperature; Finally, described fresh fructus lycii juice stirs after mixing by the weight portion of 1:5 with described highland barley flour, adopts automatic pelleting mechanism grain according to a conventional method and after natural drying and get final product.
The full powder of described highland barley refer to first by hullessbarley seed clean after dry at 20 ~ 90 DEG C of temperature to hullessbarley seed water content be 1 ~ 10%; Then, cure at 50 ~ 350 DEG C of temperature after 3 ~ 60 minutes and pulverize; Finally, cross 20 ~ 200 mesh sieves and get final product.
Described yak milk powder refers to by yak fresh milk after 20 ~ 100 DEG C of sterilizings, EAT be 60 ~ 130 DEG C, in tower temperature be 50 ~ 80 DEG C, temperature of outgoing air be the condition of 50 ~ 90 DEG C under spraying dry to constant weight, after cooling naturally and get final product.
The present invention compared with prior art has the following advantages:
1, present invention incorporates the advantage of Qinghai-Tibet matrimony vine and highland barley, the active ingredient of matrimony vine is mixed with highland barley, makes biscuit, be convenient for carrying, there is 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, and improve dietary fiber content, polyoses content is high, has effect of beautifying face and moistering lotion.
With healthy Kun Ming mice for experimental subjects, body weight 18 ~ 22 g, male and female half and half, Gansu Chinese of Traditional Chinese Medicine SPF level Experimental Animal Center is had to provide, be divided into 2 groups at random, often organize 10, be respectively control group and do group containing the full muffin of highland barley of fresh wolfberry juice, continuous gavage mouse 30 days, experimental result (see table 1):
(1) mouse hair color observation experiment:
The continuous gavage of experiment mice 30 days, compares with blank mouse, and the full muffin of the highland barley containing fresh wolfberry juice dry group mouse hair color is smooth.
(2) the detection experiment of hemoglobin:
By the blood sampling of mouse broken end, detect content of hemoglobin.
Table 1: on the impact of normal Mouse Blood Lactoferrin
* P<0.05 is compared with control group.
Experiment shows to do group containing the full muffin of highland barley of fresh wolfberry juice, and can improve mouse content of hemoglobin, red blood cell slightly increases.
3, sweet mouthfeel of the present invention, nutrition rationally, different crowd needs can be met, the thermal content with unit volume is low, nutritional labeling is balanced (see table 2, table 3), easy to carry, taste micro-sweet, eat the feature do not minded 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
Detailed description of the invention
embodiment 1a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect is done, after this biscuit cures 40 minutes after being mixed by following weight parts (kg/kg) raw material at 80 DEG C of temperature, by 12g/ block, 2 pieces of/bag of packing gained: fresh fructus lycii highland barley grains 50 parts, 60 parts, the full powder of highland barley, yak milk powder 10 parts, linseed oil 0.5 part, salt 0.2 part, 0.2 part, sodium bicarbonate, 90 parts, water.
Wherein: fresh fructus lycii highland barley grains refers to first to be cleaned up by Qaidam, Qinghai matrimony vine and directly to squeeze the juice afterwards, obtains fresh fructus lycii juice; Then, after being cleaned by hullessbarley seed, to dry to hullessbarley seed water content at 20 DEG C of temperature be 5%, to cure after 10 minutes through pulverizing, crossing 120 mesh sieves, obtain highland barley flour at 100 DEG C of temperature; Finally, fresh fructus lycii juice stirs after mixing by the weight portion (kg/kg) of 1:5 with highland barley flour, adopts automatic pelleting mechanism grain according to a conventional method and after natural drying and get final product.
The full powder of highland barley refer to first by hullessbarley seed clean after dry at 20 DEG C of temperature to hullessbarley seed water content be 1 ~ 10%; Then, cure at 50 DEG C of temperature after 60 minutes and pulverize; Finally, cross 20 mesh sieves and get final product.
Yak milk powder refers to by yak fresh milk after 20 DEG C of sterilizings, EAT be 60 DEG C, in tower temperature be 50 DEG C, temperature of outgoing air be the condition of 50 DEG C under spraying dry to constant weight, after cooling naturally and get final product.
embodiment 2a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect is done, after this biscuit cures 5 minutes after being mixed by following weight parts (kg/kg) raw material at 250 DEG C of temperature, by 12g/ block, 2 pieces of/bag of packing gained: fresh fructus lycii highland barley grains 100 parts, 80 parts, the full powder of highland barley, yak milk powder 20 parts, linseed oil 15 parts, salt 5.0 parts, 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 refer to first by hullessbarley seed clean after dry at 90 DEG C of temperature to hullessbarley seed water content be 1 ~ 10%; Then, cure at 350 DEG C of temperature after 3 minutes and pulverize; Finally, cross 200 mesh sieves and get final product.
Yak milk powder refers to by yak fresh milk after 100 DEG C of sterilizings, EAT be 130 DEG C, in tower temperature be 80 DEG C, temperature of outgoing air be the condition of 90 DEG C under spraying dry to constant weight, after cooling naturally and get final product.
embodiment 3a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect is done, after this biscuit cures 20 minutes after being mixed by following weight parts (kg/kg) raw material at 150 DEG C of temperature, by 12g/ block, 2 pieces of/bag of packing gained: fresh fructus lycii highland barley grains 80 parts, 70 parts, the full powder of highland barley, yak milk powder 15 parts, linseed oil 8 parts, salt 3.0 parts, 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 refer to first by hullessbarley seed clean after dry at 50 DEG C of temperature to hullessbarley seed water content be 1 ~ 10%; Then, cure at 200 DEG C of temperature after 30 minutes and pulverize; Finally, cross 100 mesh sieves and get final product.
Yak milk powder refers to by yak fresh milk after 60 DEG C of sterilizings, EAT be 80 DEG C, in tower temperature be 70 DEG C, temperature of outgoing air be the condition of 70 DEG C under spraying dry to constant weight, after cooling naturally and get final product.
embodiment 4a kind of full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect is done, after this biscuit cures 10 minutes after being mixed by following weight parts (kg/kg) raw material at 200 DEG C of temperature, by 12g/ block, 2 pieces of/bag of packing gained: fresh fructus lycii highland barley grains 65 parts, 75 parts, the full powder of highland barley, yak milk powder 18 parts, linseed oil 12 parts, salt 4.0 parts, 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 refer to first by hullessbarley seed clean after dry at 80 DEG C of temperature to hullessbarley seed water content be 1 ~ 10%; Then, cure at 150 DEG C of temperature after 40 minutes and pulverize; Finally, cross 150 mesh sieves and get final product.
Yak milk powder refers to by yak fresh milk after 80 DEG C of sterilizings, EAT be 100 DEG C, in tower temperature be 60 DEG C, temperature of outgoing air be the condition of 80 DEG C under spraying dry to constant weight, after cooling naturally and get final product.
Claims (1)
1. the full muffin of highland barley containing fresh wolfberry juice with beautifying face and moistering lotion effect is done, it is characterized in that: after this biscuit cures 5 ~ 40 minutes after being mixed by following weight parts raw material at 80 ~ 250 DEG C of temperature, by 12g/ block, 2 pieces of/bag of packing gained: fresh fructus lycii highland barley grains 50 ~ 100 parts, 60 ~ 80 parts, the full powder of highland barley, yak milk powder 10 ~ 20 parts, linseed oil 0.5 ~ 15 part, salt 0.2 ~ 5.0 part, 0.2 ~ 2.5 part, sodium bicarbonate, 90 ~ 120 parts, water;
Described fresh fructus lycii highland barley grains refers to first to be cleaned up by Qaidam, Qinghai matrimony vine and directly to squeeze the juice afterwards, obtains fresh fructus lycii juice; Then, after being cleaned by hullessbarley seed, to dry to hullessbarley seed water content at 20 DEG C of temperature be 5%, to cure after 10 minutes through pulverizing, crossing 120 mesh sieves, obtain highland barley flour at 100 DEG C of temperature; Finally, described fresh fructus lycii juice stirs after mixing by the weight portion of 1:5 with described highland barley flour, adopts automatic pelleting mechanism grain according to a conventional method and after natural drying and get final product;
The full powder of described highland barley refer to first by hullessbarley seed clean after dry at 20 ~ 90 DEG C of temperature to hullessbarley seed water content be 1 ~ 10%; Then, cure at 50 ~ 350 DEG C of temperature after 3 ~ 60 minutes and pulverize; Finally, cross 20 ~ 200 mesh sieves and get final product;
Described yak milk powder refers to by yak fresh milk after 20 ~ 100 DEG C of sterilizings, EAT be 60 ~ 130 DEG C, in tower temperature be 50 ~ 80 DEG C, temperature of outgoing air be the condition of 50 ~ 90 DEG C under spraying dry to constant weight, after cooling naturally and get final product.
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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 |
| 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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