CN109169776A - A kind of highland barley taste biscuit and preparation method thereof - Google Patents
A kind of highland barley taste biscuit and preparation method thereof Download PDFInfo
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- CN109169776A CN109169776A CN201811321803.1A CN201811321803A CN109169776A CN 109169776 A CN109169776 A CN 109169776A CN 201811321803 A CN201811321803 A CN 201811321803A CN 109169776 A CN109169776 A CN 109169776A
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- highland barley
- biscuit
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to snack food technical field, a kind of highland barley taste biscuit and preparation method thereof is specifically disclosed.Highland barley taste biscuit disclosed by the invention, it is prepared by following raw material in parts by weight: 13-18 parts of skimmed milk power, 28-32 parts of highland barley flour, 95-105 parts of wheat flour, 32-36 parts of powdered sugar, 24-26 parts of edible vegetable oil, 0.3-0.5 parts of lecithin, 0.1-0.3 parts of sodium bicarbonate, 0.015-0.025 parts of edible salt, 0.75-0.85 parts of water.Highland barley taste biscuit provided by the invention passes through scientific and reasonable sorting, it is prepared by ingredient, molding, baking, it has the advantage that strong natural highland barley taste biscuit, breaks the monotonicity and the homogeneous feature of cracker product on the market of conventional cookies, expand the new application of biscuit；Beta glucan contained by highland barley, dietary fiber, amylopectin, rare nutritional ingredient and microelement, with the ability for improving body defenses ability, adjusting physiological law, dietary fiber has the good effects for removing vivotoxin, amylopectin contains a large amount of gel mucus, has inhibiting effect to hyperhydrochloria.
Description
Technical field
The invention belongs to snack food technical fields, and in particular to a kind of highland barley taste biscuit and preparation method thereof.
Background technique
Further increasing with living standards of the people in recent years, bakery product type, quantity, quality, production technology
It has all made significant headway with technology.But presently commercially available shortbread type biscuit still has the characteristics that high sugar, high grease, wherein sugar adds
Dosage will add 2%~4% all kinds of syrup of flour still 30%~38%；Fat content is higher than 26%.In addition, mesh
Preceding commercially available shortbread type biscuit raw material is mostly wheat, cannot still fully meet people to biscuit nutritional factors balance, production standard security
Etc. new demand.
Highland barley is the highest crop of mono- glucan of β in wheat crops in the world, according to detection highland barley Beta-dextran average content
Be 6.57%, excellent variety highland barley 25 can 8.6%, be 50 times of wheat average content.Beta glucan is by reducing intestinal mucosa
Contact with carcinogen and carcinogenic vitamins is inhibited to act on to prevent colon cancer indirectly；Pass through the conjunction of reducing blood lipid and norcholesterol
At prevention cardiovascular disease: preventing and treating diabetes by control blood glucose.With the work for improving body defenses ability, adjusting circadian rhythm
With.Further accordance with American science studies have shown that highland barley is in addition to beta-glucan, highland barley also contain a kind of special cholesterol inhibit because
Son, about 100-150 milligrams of per kilogram of content.Dietary fiber: the total effects fiber content 16% of highland barley, wherein insolubility
Curative effect fiber 9.68%, soluble curative effect fiber 6.37%, the former is 8 times of wheat, and the latter is 15 times of wheat.Dietary fiber
With gut purge defaecation, the good effects of vivotoxin are removed, are the street cleaners of digestion.Amylopectin: highland barley starch
Ingredient is unique, generally contains 74-78% amylopectin, the new varieties highland barley that Tibet Autonomous Region's animal husbandry academy of sciences are cultivated in recent years
25 amylopectin reach or approach 100%.Amylopectin contains a large amount of gel mucus, is in alkalescent after heating, has to hyperhydrochloria
Inhibiting effect.It can play the role of alleviation and barrier protection to lesion.Rare nutritional ingredient: contain thiamine in every 100g highland barley flour
(vitamin B1) 0.32mg, riboflavin (vitamin B2) 0.21mg, niacin 3.6mg；Vitamin E 0.25mg.These substances pair
The development that promotes health has positive interactively.
Summary of the invention
The purpose of the present invention is to provide a kind of highland barley taste biscuit, which has full of nutrition, crispy in taste, and taste is new
The features such as clever.
The object of the invention is also to provide a kind of production methods of highland barley taste biscuit.
To achieve the goals above, the technical scheme adopted by the invention is that: a kind of highland barley taste biscuit, in terms of 100 parts its
Weight composition are as follows:
13-18 parts of skimmed milk power
28-32 parts of highland barley flour
95-105 parts of wheat flour
32-36 parts of powdered sugar
24-26 parts of edible vegetable oil
0.3-0.5 parts of lecithin
0.1-0.3 parts of sodium bicarbonate
0.015-0.025 parts of edible salt
0.75-0.85 parts of of water
Preferably, the highland barley taste biscuit is counted its weight with 100 parts and is formed are as follows:
15 parts of skimmed milk power
30 parts of highland barley flour
100 parts of wheat flour
35 parts of powdered sugar
25 parts of edible vegetable oil
0.3 part of lecithin
Sodium bicarbonate 0.2
0.82 part of edible salt
Water 800ml.
A kind of production method of highland barley taste biscuit provided by the invention, comprising the following steps:
S1: ingredient
Weigh raw material, weighed raw material weight composition are as follows:
13-18 parts of skimmed milk power
28-32 parts of highland barley flour
95-105 parts of wheat flour
32-36 parts of powdered sugar
24-26 parts of edible vegetable oil
0.3-0.5 parts of lecithin
0.1-0.3 parts of sodium bicarbonate
0.015-0.025 parts of edible salt
0.75-0.85 parts of water
Weighed raw material is added in mixer, 6-7min is mixed to stirring evenly, water 0.75- is then added
0.85 part, mixing preparation wet mash is made to stirring evenly in stirring 2-4min；
S2: molding
Configured mixing preparation wet mash is implanted into Biscuit mold, highland barley taste biscuit semi-finished product are made in compression moulding；
S3: baking:
Highland barley taste biscuit semi-finished product obtained in S2 step are sent into industrial microwave oven and are toasted, industrial microwave is roasting
Box temperature degree setting are as follows: first stage temperature is 80 ± 5 DEG C, baking time 240-320s；Second stage temperature is 100 ± 5 DEG C,
Baking time is 180-240s；Phase III temperature is 90 ± 5 DEG C, baking time 180-240s；Fourth stage temperature is 85
± 5 DEG C, baking time 240-320s；Microwave frequency is set as 35 ± 5Hz；Then it is cooled to 35-40 DEG C by cooling line, warp
Highland barley taste biscuit is obtained after baking.
Highland barley taste biscuit provided by the invention has the advantage that by the sorting and production of science
1. strong highland barley taste biscuit, the homogeneity of the monotonicity and cracker product on the market of breaking conventional cookies is special
Point expands the new application of biscuit；
2. beta glucan contained by highland barley, dietary fiber, amylopectin, rare nutritional ingredient and microelement have and mention
High body defenses ability, the ability for adjusting physiological law, dietary fiber have gut purge stool, remove the good function of vivotoxin
Effect, amylopectin contain a large amount of gel mucus, are in alkalescent after heating, have inhibiting effect to hyperhydrochloria, can play to lesion slow
Solution and barrier protection act on, and thiamine (vitamin B1) 0.32mg, riboflavin (vitamin B2) are contained in every 100g highland barley flour
0.21mg, niacin 3.6mg；Vitamin E 0.25mg.These substances play the role of positive close to the development that promotes health
System；
3. mineral elements such as inorganic elements calcium, phosphorus, iron, copper, zinc and trace elements of selenium containing multiple beneficial human health.
Selenium is the essential trace elements of the human body that the United Nations's health organization determines, and is the cancer-resisting of the currently the only identification of the tissue
Element.
Specific embodiment
It elaborates below by technical solution of the specific embodiment to invention.
Embodiment 1
A kind of highland barley taste biscuit, weight composition are as follows:
Skimmed milk power 15Kg
Highland barley flour 30Kg
Wheat flour 100Kg
Powdered sugar 35Kg
Edible vegetable oil 25Kg
Lecithin 0.3Kg
Sodium bicarbonate 0.2
Edible salt 0.82Kg
Water 800ml
The present invention provides a kind of preparation method of highland barley taste biscuit, comprising the following steps:
S1: ingredient
Weigh raw material, weighed raw material weight are as follows:
Skimmed milk power 15Kg
Highland barley flour 30Kg
Wheat flour 100Kg
Powdered sugar 35Kg
Edible vegetable oil 25Kg
Lecithin 0.3Kg
Sodium bicarbonate 0.2
Edible salt 0.82Kg
Water 800ml
Weighed raw material is added in mixer, 6.5min is mixed to stirring evenly, water 800ml is then added,
Mixing preparation wet mash is made to stirring evenly in stirring 3min；
S2: molding
Configured mixing preparation wet mash is implanted into Biscuit mold, highland barley taste biscuit semi-finished product are made in compression moulding；
S3: baking:
Highland barley taste biscuit semi-finished product obtained in s2 step are sent into industrial microwave oven and are toasted, industrial microwave is roasting
Box temperature degree setting are as follows: first stage temperature is 80 DEG C, baking time 280s；Second stage temperature is 100 DEG C, and baking time is
210s；Phase III temperature is 90 DEG C, baking time 280s；Fourth stage temperature is 85 DEG C, baking time 280s；Microwave
Frequency is set as 35Hz；Then 37.5 DEG C are cooled to by cooling line, highland barley taste biscuit is obtained after toasted.
Embodiment 2
A kind of its weight of highland barley taste biscuit composition are as follows:
Skimmed milk power 13Kg
Highland barley flour 28Kg
Wheat flour 95Kg
Powdered sugar 32Kg
Edible vegetable oil 24Kg
Lecithin 0.3Kg
Sodium bicarbonate 0.1Kg
Edible salt 0.015Kg
Water 750ml.
The present invention provides a kind of preparation method of highland barley taste biscuit, comprising the following steps:
S1: ingredient
Weigh raw material, weighed raw material weight are as follows:
Skimmed milk power 13Kg
Highland barley flour 28Kg
Wheat flour 95Kg
Powdered sugar 32Kg
Edible vegetable oil 24Kg
Lecithin 0.3Kg
Sodium bicarbonate 0.1Kg
Edible salt 0.015Kg
Water 750ml.
Weighed raw material is added in mixer, 6min is mixed to stirring evenly, water 750ml is then added, stirs
2min is mixed to stirring evenly, mixing preparation wet mash is made；
S2: molding
Configured mixing preparation wet mash is implanted into Biscuit mold, highland barley taste biscuit semi-finished product are made in compression moulding；
S3: baking:
Highland barley taste biscuit semi-finished product obtained in S2 step are sent into industrial microwave oven and are toasted, industrial microwave is roasting
Box temperature degree setting are as follows: first stage temperature is 75 DEG C, baking time 240s；Second stage temperature is 95 DEG C, and baking time is
180s；Phase III temperature is 85 DEG C, baking time 180s；Fourth stage temperature is 80 DEG C, baking time 240s；Microwave
Frequency is set as 30Hz；Then 35 DEG C are cooled to by cooling line, highland barley taste biscuit is obtained after toasted.
Embodiment 3
A kind of highland barley taste biscuit, weight composition are as follows:
Skimmed milk power 18Kg
Highland barley flour 32Kg
Wheat flour 105Kg
Powdered sugar 36Kg
Edible vegetable oil 26Kg
Lecithin 0.5Kg
Sodium bicarbonate 0.3Kg
Edible salt 0.025Kg
Water 850ml.
The present invention provides a kind of preparation method of highland barley taste biscuit, comprising the following steps:
S1: ingredient
Weigh raw material, weighed raw material weight are as follows:
Skimmed milk power 18Kg
Highland barley flour 32Kg
Wheat flour 105Kg
Powdered sugar 36Kg
Edible vegetable oil 26Kg
Lecithin 0.5Kg
Sodium bicarbonate 0.3Kg
Edible salt 0.025Kg
Water 850ml.
Weighed raw material is added in mixer, 7min is mixed to stirring evenly, water 850ml is then added, stirs
4min is mixed to stirring evenly, mixing preparation wet mash is made；
S2: molding
Configured mixing preparation wet mash is implanted into Biscuit mold, highland barley taste biscuit semi-finished product are made in compression moulding；
S3: baking:
Highland barley taste biscuit semi-finished product obtained in S2 step are sent into industrial microwave oven and are toasted, industrial microwave is roasting
Box temperature degree setting are as follows: first stage temperature is 85 DEG C, baking time 320s；Second stage temperature is 105 DEG C, and baking time is
240s；Phase III temperature is 95 DEG C, baking time 240s；Fourth stage temperature is 90 DEG C, baking time 320s；Microwave
Frequency is set as 40Hz；Then 40 DEG C are cooled to through cooling line, highland barley taste biscuit is obtained after toasted.
The highland barley taste biscuit of the offer of embodiment 1 is had detected, trophic analysis is as shown in table 1:
Table 1
Table 1: highland barley taste biscuit nutrient component meter
| Project | Every 100g |
| Energy/kJ | 1811 |
| Protein/g | 9.03 |
| Fat/g | 13.8 |
| Carbohydrate/g | 68 |
| Sodium/mg | 210 |
| Carrotene/μ g | 0 |
| Retinol/μ g | 0.44 |
| Calcium/mg | 111 |
| Magnesium/mg | 42 |
| Iron/mg | 8.02 |
| Phosphorus/mg | 224 |
| Selenium/mg | 3.27 |
| Potassium/mg | 316 |
| Niacin/mg | 0.97 |
| Thiamine/μ g | 0.21 |
| Riboflavin/mg | 0.17 |
| Dietary fiber/g | 1.02 |
| Zinc/mg | 0.64 |
| Niacin/mg | 1.05 |
| VA/μg | 2.18 |
| VE/μg | 2.08 |
Claims (3)
1. a kind of highland barley taste biscuit, which is characterized in that count its weight with 100 parts and form are as follows:
13-18 parts of skimmed milk power
28-32 parts of highland barley flour
95-105 parts of wheat flour
32-36 parts of powdered sugar
24-26 parts of edible vegetable oil
0.3-0.5 parts of lecithin
0.1-0.3 parts of sodium bicarbonate
0.015-0.025 parts of edible salt
0.75-0.85 parts of water.
2. a kind of highland barley taste biscuit according to claim 1, which is characterized in that count its weight with 100 parts and form are as follows:
15 parts of skimmed milk power
30 parts of highland barley flour
100 parts of wheat flour
35 parts of powdered sugar
25 parts of edible vegetable oil
0.3 part of lecithin
Sodium bicarbonate 0.2
0.82 part of edible salt
Water 800ml.
3. a kind of method for making highland barley taste biscuit in claim 1, which comprises the following steps:
S1: ingredient
Weigh raw material, weighed raw material weight composition are as follows:
13-18 parts of skimmed milk power
28-32 parts of highland barley flour
95-105 parts of wheat flour
32-36 parts of powdered sugar
24-26 parts of edible vegetable oil
0.3-0.5 parts of lecithin
0.1-0.3 parts of sodium bicarbonate
0.015-0.025 parts of edible salt
0.75-0.85 parts of water
Weighed raw material is added in mixer, 6-7min is mixed to stirring evenly, water 0.75-0.85 is then added
Part, mixing preparation wet mash is made to stirring evenly in stirring 2-4min；
S2: molding
Configured mixing preparation wet mash is implanted into Biscuit mold, highland barley taste biscuit semi-finished product are made in compression moulding；
S3: baking:
Highland barley taste biscuit semi-finished product obtained in S2 step are sent into industrial microwave oven and are toasted, industrial microwave oven temperature
Degree setting are as follows: first stage temperature is 80 ± 5 DEG C, baking time 240-320s；Second stage temperature is 100 ± 5 DEG C, baking
Time is 180-240s；Phase III temperature is 90 ± 5 DEG C, baking time 180-240s；Fourth stage temperature is 85 ± 5
DEG C, baking time 240-320s；Microwave frequency is set as 35 ± 5Hz；Then it is cooled to 35-40 DEG C by cooling line, through drying
Highland barley taste biscuit is obtained after roasting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811321803.1A CN109169776A (en) | 2018-11-08 | 2018-11-08 | A kind of highland barley taste biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811321803.1A CN109169776A (en) | 2018-11-08 | 2018-11-08 | A kind of highland barley taste biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109169776A true CN109169776A (en) | 2019-01-11 |
Family
ID=64942383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811321803.1A Pending CN109169776A (en) | 2018-11-08 | 2018-11-08 | A kind of highland barley taste biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6461654B1 (en) * | 1999-08-31 | 2002-10-08 | Unilever Patent Holdings Bv | Blends for barrier layers for food products |
| CN101347140A (en) * | 2008-09-17 | 2009-01-21 | 卓玛次力 | Highland barley biscuit and method for producing the same |
| CN105265537A (en) * | 2015-10-23 | 2016-01-27 | 富川富兴果蔬有限责任公司 | Fruit and vegetable biscuit and preparation method thereof |
| CN108713575A (en) * | 2018-09-10 | 2018-10-30 | 焦作荣利达食品有限公司 | A kind of longan biscuit and preparation method thereof |
-
2018
- 2018-11-08 CN CN201811321803.1A patent/CN109169776A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6461654B1 (en) * | 1999-08-31 | 2002-10-08 | Unilever Patent Holdings Bv | Blends for barrier layers for food products |
| CN101347140A (en) * | 2008-09-17 | 2009-01-21 | 卓玛次力 | Highland barley biscuit and method for producing the same |
| CN105265537A (en) * | 2015-10-23 | 2016-01-27 | 富川富兴果蔬有限责任公司 | Fruit and vegetable biscuit and preparation method thereof |
| CN108713575A (en) * | 2018-09-10 | 2018-10-30 | 焦作荣利达食品有限公司 | A kind of longan biscuit and preparation method thereof |
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Application publication date: 20190111 |