CN105230752A - Highland barley maca biscuit and preparation method thereof - Google Patents
Highland barley maca biscuit and preparation method thereof Download PDFInfo
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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Abstract
The invention provides a highland barley maca biscuit and a preparation method thereof. The highland barley maca biscuit is prepared by taking the following raw materials in parts by weight: 10-20 parts of maca powder, 80-90 parts of highland barley powder, 35-40 parts of shortening, 20-25 parts of sweetening agent, 15-20 parts of eggs, 0.6-1.0 part of sodium bicarbonate and 20-25 parts of water. The preparation method comprises the following steps: forming a premixed solution after heating and dissolving the sweetening agent and the shortening, cooling and standing by; mixing and uniformly stirring the maca powder and the highland barley powder, adding the sodium bicarbonate, the premixed solution and the eggs in turn, kneading and forming a dough; standing by the dough for 1-2min, performing the steps of pressing mould shaping and baking, and then cooling, thereby acquiring the highland barley maca biscuit. The highland barley maca biscuit according to the embodiment of the invention has the advantages of organic combination of the highland barley in Tibetan area and maca, unique, sweet, smooth and fine taste, pure natural, complete nutritional ingredients rich in various amino acids and trace elements, and more benefit in absorption of human body.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of highland barley agate coffee biscuit and preparation method thereof.
Background technology
Highland barley is the general designation of China Qinghai-xizang Plateau Region to the naked grain barley of many ribs, also cries highland barley, Huaihe River wheat, meter great Mai or hull-less barley in other producing regions, is a kind of specific type of barley, is Qinghai-Tibet most characteristic crops.Barley nutritional is extremely abundant, and it has the feature of high microsteping, homovitamin, low fat, low sugar.In addition highland barley Beta-dextran content occupies the hat of global wheat class, far above barley, wheat and oat.World medical profession research thinks that beta glucan has gut purge, adjusting blood lipid, reduction cholesterol, impedance tumour, improves the physiological functions such as immunity, and therefore highland barley is the good merchantable brand in cereal crops.But highland barley coarse mouthfeel for a long time, the food of processing is very limited, mainly with barley wine and highland barley tsamba for major product is consumed, the form of product can not play the health-care efficacy of highland barley very well, and the regionality of consumption is stronger, be difficult to walk out Qinghai-xizang Plateau Region, limit the development of highland barley industry, therefore develop the product that significantly can improve highland barley mouthfeel significant for the development of highlands highland barley industry.
Agate coffee (Lepidiummeyenii) is also known as agate card, Ma Ka, English is commonly called as MACA, for Cruciferae (Brassicaceae) separate row Vegetable spp (Lepidium) annual herb plant, main product is in the mountain area, Andean of South America more than height above sea level 3500m.Agate coffee contains the multiple nutritional components such as protein, amino acid, polysaccharide, vitamin, be not only nutritious food, natural plant active component agate coffee alkene also containing special efficacy, macamide, mustard oil, alkaloid, amino acid and mineral trace element, the medicinal herb plant having multiple efficacies, have improve immunity, improvement function, regulate endocrine, antifatigue, the drug effect such as anti-oxidant, antitumor.Because it has long plantation and edible history in Peru, may match in excellence or beauty with ginseng in nutritional labeling and raising endurance effect, therefore be otherwise known as " Peru's ginseng ".Become a nova in international health product market at present, obtain the favor of more and more consumer.But current domestic agate coffee converted products is single, sell based on simple drying raw material, mainly in addition to sell as health products using tablet form, the product meeting popular food consumer field is less.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of highland barley agate coffee biscuit, described highland barley agate coffee biscuit has and is organically combined with agate coffee by the highland barley of Tibetan area, mouthfeel uniqueness is fragrant and sweet, smooth not coarse, pure natural, nutritional labeling is rich in several amino acids and trace element comprehensively, is more conducive to absorption of human body and the advantage such as all-ages easy to carry.
The second object of the present invention is the preparation method providing a kind of described highland barley agate coffee biscuit, the method have method simple, be easy to operation, produce without waste residue in preparation process, enrich the product category of highland barley, agate coffee, gentle and the can completely of operating condition keeps the active ingredient in each component, and the loss reducing nutriment improves the advantage such as added value of highland barley, agate coffee simultaneously.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
The invention provides a kind of highland barley agate coffee biscuit, obtain primarily of following raw material: in mass fraction, pueraria root powder 10-20 part, highland barley flour 80-90 part, shortening 35-40 part, sweetener 20-25 part, egg 15-20 part, sodium acid carbonate 0.6-1.0 part, water 20-25 part.
Highland barley agate coffee biscuit provided by the invention, creationary the highland barley of Tibetan area to be combined with agate coffee, this combination still belongs to pioneering in field of food, requiring higher fat content in biscuit manufacturing process in prior art, is generally that the biscuit that raw material makes easily causes the incidence of disease of " ciril disease " to raise because of the shortage of dietary fiber with wheat flour.Moreover in prior art, the mode of edible highland barley and agate coffee is generally unreasonable, and processing mode is more original, the better nutritivity that can not make full use of these two kinds health care food materials is worth.In view of the existence of these problems, the invention provides a kind of highland barley agate coffee biscuit and preparation method thereof.With highland barley and agate coffee for raw material makes cookies, the high dietary-fiber of the full powder of highland barley and the full powder of agate coffee can make up the defect that wheat flour makes biscuit, and the high grease of biscuit itself can also improve the coarse mouthfeel of highland barley to a great extent, softening fibre, the edible performance of highland barley is accepted by consumers in general, and the health-care efficacy giving full play to highland barley and agate coffee makes the cookies made have more characteristic and nutritive value.This is also have passed a large amount of practices to be just committed to enforcement by the combination of highland barley and agate coffee, and how much the consumption of these two kinds of each food materials is to need after several respects comprehensive consideration such as balanced in nutrition, economy, mouthfeel just getable final schemes.
In the present invention, except the interpolation of pueraria root powder and highland barley flour, also comprise several raw materials making biscuit needs routine and add, also improve its nutritive value at the local flavor of the abundant highland barley agate coffee biscuit produced simultaneously, contained nutritional labeling is also more easily by human body is absorbed, pueraria root powder can also be 12-18 part, optimum is 16 parts, can be such as 13 parts, 14 parts, 17 parts and 19 parts etc., highland barley flour can also be 82-88 part, optimum is 84 parts, such as, can be 83 parts, 85 parts, 87 parts and 89 parts etc.
Egg itself has brain tonic and intelligence development; very large effect is had to nervous system and body development; the choline wherein contained can improve the memory of each age group; also there is liver-protective effect; protein in addition in egg has repair to liver organization damage, and the lecithin in yolk can promote hepatocellular regeneration.Also can improve human plasma protein content, strengthen metabolic function and the immunologic function of human body, the interpolation of egg itself is not only that it is that the routine making biscuit adds raw material, also be that itself and highland barley and agate coffee can be good at mutual fusion, the addition of egg can also be 16-18 part, and optimum is 17 parts.In addition, also shortening 35-40 part in the feed, be preferably 36-38 part, more excellent is 37 parts, and the raw oil material that shortening often uses as food processing mainly plays plasticity, caseation, shortening property, emulsibility, water imbibition etc.
Wherein, the interpolation of food additives comprises sodium bicarbonate sodium acid carbonate and sweetener, and sodium bicarbonate can use as leavening agent due to the performance of uniqueness in food product making process, and the dosage of sodium acid carbonate is preferably 0.7-0.9 part, and more excellent is 0.8 part.Sweetener comprises the combination of one or more in white granulated sugar, xylitol, lactose, HFCS, isomaltoketose, D-sorbite and stevioside, these sweeteners belong to Common materials, all buy by commercially available, the little crowd of sugar amount is taken in for diabetic or needs, preferably adopts the low sugar sweeteners such as xylitol.The consumption of sweetener is preferably 22-24 part, and more excellent is 23 parts.
Need being of explanation, pulp furnish of the present invention is all inventor's more excellent consumptions by a large amount of creative experiments optimizations, only adding the highland barley agate coffee biscuit good absorbing effect that under these raw materials and this pulp furnish prerequisite, guarantee is prepared, be of high nutritive value, the highland barley biscuit made in prior art mostly is the full muffin of highland barley and does, highland barley ship biscuit, highland barley and other acidified milks, Yak Bone, to faint fiber crops, the general shortbread type biscuit of the mixing such as matrimony vine, or in manufacturing process, add a small amount of wheat flour, but obviously can not improve the coarse mouthfeel of highland barley, generally should not be absorbed by human body, nutritive value is not good enough, mouthfeel is also slightly poor, can not the nutritive value of highland barley be performed to ultimate attainment.The highland barley agate coffee cookies that the present invention makes is not containing wheat flour, with the full powder of highland barley and the full powder of agate coffee for raw material is made, do not add anticorrisive agent and essence, biscuit height fat content is utilized to substantially improve the rough mouthfeel of highland barley making food, utilize the functional component such as high dietary fiber content and beta glucan in the full powder of highland barley and the full powder of agate coffee to improve nutrition and the health-care efficacy of biscuit simultaneously, produce the biscuit with coarse cereals characteristic.
Although the present invention is except highland barley and agate coffee, other raw materials used in manufacturing process all belong to the common raw material of making biscuit, but also do not have a kind of with this highland barley agate coffee biscuit produced for raw material of filling a prescription in prior art, due to agate coffee, highland barley is that major ingredient makes biscuit, the dosage of each raw material is all will consider and highland barley, after the mixing of agate coffee, the fitness of its nutritive value and mouthfeel is that standard carries out considering, be not arbitrarily add, such as specially addition is more in the present invention for sweetener, because consider the mouthfeel of highland barley flour, same shortening, wheat flour, the addition of egg and sodium bicarbonate be also by with highland barley mixture after with the creative work optimization that to have made best results make a large amount of.Unique formula of the present invention belongs to unique product in food processing field, for this highland barley agate coffee multi-effect nutrient class biscuit of follow-up making provides the formula and concrete consumption that can refer to, there is certain reference value, and this product has extraordinary effect, for human body benefit the more.Especially, the addition of other raw materials after benchmark tests out the scope of optimum mass percent according to the total amount of highland barley flour and pueraria root powder, is finally preferably added mass fraction, needs to add in strict accordance with this scope.
The present invention, except providing a kind of formula of highland barley agate coffee biscuit, additionally provides a kind of preparation method of highland barley agate coffee biscuit, comprises the steps:
Form premixed liquid by after sweetener and shortening heat of solution, cool for subsequent use;
After pueraria root powder, highland barley flour mixing and stirring, add sodium bicarbonate successively, described premixed liquid, egg tanning become dough;
Described dough is left standstill 1-2min after moulded section and baking procedure, cool and get final product.
The preparation method of the embodiment of the present invention, method is simple, be easy to operation, produce without waste residue in preparation process, enriched the product category of highland barley, agate coffee, operating condition gentleness and can completely keep the active ingredient in each component, the loss reducing nutriment improves the effect of added value of highland barley, agate coffee simultaneously, abandon the restricted manner that agate coffee mainly carries out using tablet as health food eating, operated standardization more, improve its economic benefit.What should be noted that is, the order of addition of raw material has certain requirements, after first adding shortening and sweetener mixed dissolution, homogeneous material is not easily formed after mixing in case follow-up with other raw materials, then by pueraria root powder, after highland barley flour mixing and stirring, add sodium bicarbonate successively, described premixed liquid, egg, egg is last interpolation, the solution that sodium bicarbonate and heat of solution are formed adds successively, because egg liquid itself compares thickness, be placed on the superiors more easily to break up, and the biscuit local flavor produced is better, need standing 1-2min to reach the object in awake face after forming dough, composition in raw material is better interpenetrated combine together, but the time is unsuitable long, not only drag slowly the operating time uneconomical if oversize, dough also can be made too firmly should not to operate.
Preferably, control at 60-70 DEG C by the temperature of sweetener and shortening heat of solution, temperature is too high can destroy its active ingredient.Further, the speed of pueraria root powder, highland barley flour mix and blend preferably controlled between 100-200rad/min, speed can not the too fast active ingredient destroying raw material, and speed can not reach the effect that mixing is stirred too slowly on the contrary.
Preferably, during baking, face fire temperature controls at 140-170 DEG C, and fire in a stove before fuel is added temperature controls at 100-120 DEG C, and the total time of baking controls at 4-7min.Wherein, in order to prevent non-uniform temperature in bake process, adverse influence is caused to biscuit, first at face fire temperature 110-150 DEG C, toast 2-3min under the condition of fire in a stove before fuel is added temperature 160-180 DEG C, be then warming up to face fire temperature 180-200 DEG C, fire in a stove before fuel is added temperature 190-200 DEG C toasts again, and preferably toast in an oven, first toast 1-2min when toasting so again, baking tray is taken out to turn around to put into and continues baking again, can come out of the stove when biscuit surface is in brown color.
Preferably, the temperature of cooling controls at 20-30 DEG C, the general mode adopting nature cooling, cool to room temperature degree, and cooling can not affect the quality of product naturally, and processing procedure is gentleer.
Cool follow-up work to also have: labeling, vanning, inspection, be then finished product as qualified, can directly sell, do not need to do any processing, belong to instant product time edible.
Compared with prior art, beneficial effect of the present invention is:
(1) the invention with highland barley, agate coffee for raw material, also itself and egg, shortening are mixed, effective local flavor, mouthfeel, homogeneity etc. improving highland barley agate coffee biscuit, greatly improve the sensory evaluation of product, it is a very valuable formula, it can supplement the several amino acids of needed by human body in addition, has good tonic effect;
(2) the highland barley agate coffee cookies that the present invention makes does not contain wheat flour, with the full powder of highland barley and the full powder of agate coffee for raw material is made, do not add anticorrisive agent and essence, biscuit height fat content is utilized to substantially improve the rough mouthfeel of highland barley making food, utilize the functional component such as high dietary fiber content and beta glucan in the full powder of highland barley and the full powder of agate coffee to improve nutrition and the health-care efficacy of biscuit simultaneously, produce the biscuit with coarse cereals characteristic;
(3) have method simple, be easy to operation, operating condition gentleness and can completely keep the active ingredient in each component, the loss reducing nutriment improves the effect of added value of highland barley, agate coffee simultaneously, abandon the restricted manner that agate coffee mainly carries out using tablet as health food eating, operated standardization more, improve its economic benefit, portably use conveniently, adaptability is good, good and cheap, is a kind of characteristic health food;
(4) the highland barley agate coffee biscuit prepared is highly profitable to health, be rich in the amino acid of multiple needed by human body and various trace element, all-ages, be suitable for crowd wide, have anti-oxidant, give protection against cancer, prevent the effects such as angiocardiopathy, artery sclerosis and raising immunity.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
The raw material of highland barley agate coffee biscuit consists of:
The concrete preparation method of highland barley agate coffee biscuit is as follows:
1) after the hot water that adds in advance is boiled, add white granulated sugar, xylitol dissolves completely, cooling obtains premixed liquid, stand-by;
2) weigh according to consumption from the highland barley flour and pueraria root powder of buying fresh high-quality on the market, then add sodium bicarbonate, premixed liquid and beat uniform egg liquid, stir, be modulated into dough, the dough modulated need leave standstill 1-2min;
3) manual by dough moulded section with dapple die, firmly to ensure evenly, the face fire arranging baking oven is 150 DEG C, and the fire in a stove before fuel is added is 100 DEG C, and baking tray is put into baking oven, baking 4-7min, can come out of the stove when biscuit surface is in brown color, adopt natural cooling to cool, be cooled to room temperature, labeling, vanning, inspection are then finished product as qualified.By testing product, nutrient composition content is: wherein protein content is 14.85%, carbohydrate 72.10%, fat 2.06%, beta glucan 2.02%, ash content 4.3%, dietary fiber 7.5%, agate card alkaloid 1.32 ‰.
Embodiment 2
The raw material of highland barley agate coffee biscuit consists of:
The concrete preparation method of highland barley agate coffee biscuit is as follows:
1) controlled by the hot water added in advance, at 60 DEG C, to add white granulated sugar, xylitol dissolves completely, cooling obtains premixed liquid, stand-by;
2) weigh from the highland barley flour and pueraria root powder of buying fresh high-quality on the market according to consumption, add sodium bicarbonate, premixed liquid again and beat uniform egg liquid, stirring, stir speed (S.S.) controls at 200rad/min, be modulated into dough, the dough modulated need leave standstill 1-2min;
3) manual by dough moulded section with dapple die, firmly to ensure that evenly the face fire arranging baking oven is 110 DEG C, and the fire in a stove before fuel is added is 160 DEG C.Baking tray is put into baking oven, baking 2-3min, being then warming up to face fire is 180 DEG C, and the fire in a stove before fuel is added is 190 DEG C, baking 1-2min.When biscuit edge is micro-yellow, is taken out by baking tray, turned around by baking tray, continue baking 1-2min, can come out of the stove when biscuit surface is in brown color, employing natural cooling cools, and being cooled to room temperature, labeling, vanning, inspection, is then finished product as qualified.By testing product, nutrient composition content is: wherein protein content is 15.35%, carbohydrate 70.60%, fat 2.72%, beta glucan 2.35%, ash content 4.2%, dietary fiber 7.5%, agate card alkaloid 1.12 ‰.
Embodiment 3
The raw material of highland barley agate coffee biscuit consists of:
The concrete preparation method of highland barley agate coffee biscuit is as follows:
1) controlled by the hot water added in advance, at 65 DEG C, to add white granulated sugar, xylitol dissolves completely, cooling obtains premixed liquid, stand-by;
2) weigh from the highland barley flour and pueraria root powder of buying fresh high-quality on the market according to consumption, add sodium bicarbonate, premixed liquid again and beat uniform egg liquid, stirring, stir speed (S.S.) controls at 150rad/min, be modulated into dough, the dough modulated need leave standstill 1-2min;
3) manual by dough moulded section with dapple die, firmly to ensure evenly, the face fire arranging baking oven is 150 DEG C, the fire in a stove before fuel is added is 180 DEG C, baking tray is put into baking oven, baking 2-3min, when biscuit is molded and edge is micro-yellow, baking tray is taken out, baking tray is turned around, prevent the irregular adverse effect that biscuit is caused of oven temperature, continue baking 2-4min, can come out of the stove when biscuit surface is in brown color, natural cooling is adopted to cool, the temperature of cooling controls at 20 DEG C, after abundant cooling, labeling, vanning, inspection, be then finished product as qualified.By testing product, nutrient composition content is: wherein protein content is 15.18%, carbohydrate 72.01%, fat 2.62%, beta glucan 2.20%, ash content 4.5%, dietary fiber 7.8%, agate card alkaloid 1.14 ‰.
Embodiment 4
The raw material of highland barley agate coffee biscuit consists of:
The concrete preparation method of highland barley agate coffee biscuit is as follows:
1) controlled by the hot water added in advance, at 70 DEG C, to add white granulated sugar, xylitol dissolves completely, cooling obtains premixed liquid, stand-by;
2) weigh from the highland barley flour and pueraria root powder of buying fresh high-quality on the market according to consumption, add sodium bicarbonate, premixed liquid again and beat uniform egg liquid, stirring, stir speed (S.S.) controls at 120rad/min, be modulated into dough, the dough modulated need leave standstill 1-2min;
3) the face fire arranging baking oven is 150 DEG C, and the fire in a stove before fuel is added is 180 DEG C.Baking tray is put into baking oven, baking 2-3min, being then warming up to face fire is 200 DEG C, and the fire in a stove before fuel is added is 200 DEG C, baking 1-2min.When biscuit edge is micro-yellow, baking tray is taken out, baking tray is turned around, continue baking 1-2min, can come out of the stove when biscuit surface is in brown color, adopt natural cooling to cool, the temperature of cooling controls at 30 DEG C, after abundant cooling, labeling, vanning, inspection are then finished product as qualified.By testing product, nutrient composition content is: wherein protein content is 15.21%, carbohydrate 72.12%, fat 2.17%, beta glucan 2.26%, ash content 4.1%, dietary fiber 8.12%, agate card alkaloid 1.28 ‰.
Embodiment 5
The raw material of highland barley agate coffee biscuit consists of:
The concrete preparation method of highland barley agate coffee biscuit is as follows:
1) controlled by the hot water added in advance, at 65 DEG C, to add white granulated sugar, xylitol dissolves completely, cooling obtains premixed liquid, stand-by;
2) weigh from the highland barley flour and pueraria root powder of buying fresh high-quality on the market according to consumption, add sodium bicarbonate, premixed liquid again and beat uniform egg liquid, stirring, stir speed (S.S.) controls at 150rad/min, be modulated into dough, the dough modulated need leave standstill 1-2min;
3) the face fire arranging baking oven is 140 DEG C, and the fire in a stove before fuel is added is 170 DEG C.Baking tray is put into baking oven, baking 2-3min, being then warming up to face fire is 190 DEG C, and the fire in a stove before fuel is added is 195 DEG C, baking 1-2min.When biscuit edge is micro-yellow, baking tray is taken out, baking tray is turned around, continue baking 1-2min, can come out of the stove when biscuit surface is in brown color, adopt natural cooling to cool, the temperature of cooling controls at 25 DEG C, after abundant cooling, labeling, vanning, inspection are then finished product as qualified.By testing product, nutrient composition content is: wherein protein content is 15.05%, carbohydrate 71.80%, fat 2.56%, beta glucan 2.16%, ash content 4.9%, dietary fiber 8.5%, agate card alkaloid 1.25 ‰.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a highland barley agate coffee biscuit, is characterized in that, obtains: in mass fraction, pueraria root powder 10-20 part primarily of following raw material, highland barley flour 80-90 part, shortening 35-40 part, sweetener 20-25 part, egg 15-20 part, sodium acid carbonate 0.6-1.0 part, water 20-25 part.
2. a kind of highland barley agate coffee biscuit according to claim 1, it is characterized in that, described raw material comprises: in mass fraction, pueraria root powder 12-18 part, highland barley flour 82-88 part, shortening 36-38 part, sweetener 22-24 part, egg 16-18 part, sodium acid carbonate 0.7-0.9 part, water 22-24 part.
3. a kind of highland barley agate coffee biscuit according to claim 1 and 2, it is characterized in that, described raw material comprises: in mass fraction, pueraria root powder 16 parts, highland barley flour 84 parts, shortening 37 parts, sweetener 23 parts, 17 parts, egg, sodium acid carbonate 0.8 part, 23 parts, water.
4. a kind of highland barley agate coffee biscuit according to claim 3, it is characterized in that, described sweetener comprises the combination of one or more in white granulated sugar, xylitol, lactose, HFCS, isomaltoketose, D-sorbite and stevioside.
5. the preparation method of a kind of highland barley agate coffee biscuit described in any one of claim 1-4, is characterized in that, comprise the steps:
Form premixed liquid by after sweetener and shortening heat of solution, cool for subsequent use;
After pueraria root powder, highland barley flour mixing and stirring, add sodium bicarbonate successively, described premixed liquid, egg tanning become dough;
Described dough is left standstill 1-2min after moulded section and baking procedure, cool and get final product.
6. the preparation method of a kind of highland barley agate coffee biscuit according to claim 5, is characterized in that, control the temperature of sweetener and shortening heat of solution at 60-70 DEG C.
7. the preparation method of a kind of highland barley agate coffee biscuit according to claim 5, is characterized in that, the speed of pueraria root powder, highland barley flour mix and blend controlled between 100-200rad/min.
8. the preparation method of a kind of highland barley agate coffee biscuit according to claim 5, is characterized in that, during baking, face fire temperature controls at 110-150 DEG C, and fire in a stove before fuel is added temperature controls at 160-180 DEG C, and the total time of baking controls at 4-7min.
9. the preparation method of a kind of highland barley agate coffee biscuit according to claim 8, it is characterized in that, first under the condition of face fire temperature 110-150 DEG C, fire in a stove before fuel is added temperature 160-180 DEG C, toast 2-3min, then be warming up to face fire temperature 180-200 DEG C, fire in a stove before fuel is added temperature 190-200 DEG C toasts again;
Preferably, carry out described baking in an oven, more first toast 1-2min when toasting, baking tray is taken out turn around to put into and continue baking.
10. the preparation method of a kind of highland barley agate coffee biscuit according to claim 5, it is characterized in that, the temperature of cooling controls at 20-30 DEG C.
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| CN105941563A (en) * | 2016-07-15 | 2016-09-21 | 四川玖玖爱食品有限公司 | Highland barley and tartary buckwheat soft cake and preparing method thereof |
| CN106035559A (en) * | 2016-08-16 | 2016-10-26 | 民乐县丰源薯业有限责任公司 | Potato and highland barley whole-powder biscuits and making method thereof |
| CN106665771A (en) * | 2016-12-18 | 2017-05-17 | 钟明艳 | Red rice and maca biscuit and preparation method thereof |
| CN109362836A (en) * | 2018-12-19 | 2019-02-22 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof |
| CN109392983A (en) * | 2018-12-19 | 2019-03-01 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof with functions of loosening bowel relieving constipation |
| CN113615721A (en) * | 2020-09-11 | 2021-11-09 | 海南航空食品有限公司 | Highland barley cookie and making method thereof |
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| CN105941563A (en) * | 2016-07-15 | 2016-09-21 | 四川玖玖爱食品有限公司 | Highland barley and tartary buckwheat soft cake and preparing method thereof |
| CN106035559A (en) * | 2016-08-16 | 2016-10-26 | 民乐县丰源薯业有限责任公司 | Potato and highland barley whole-powder biscuits and making method thereof |
| CN106665771A (en) * | 2016-12-18 | 2017-05-17 | 钟明艳 | Red rice and maca biscuit and preparation method thereof |
| CN109362836A (en) * | 2018-12-19 | 2019-02-22 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof |
| CN109392983A (en) * | 2018-12-19 | 2019-03-01 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof with functions of loosening bowel relieving constipation |
| CN113615721A (en) * | 2020-09-11 | 2021-11-09 | 海南航空食品有限公司 | Highland barley cookie and making method thereof |
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Application publication date: 20160113 |