CN100463610C - 'Zanba' foodstuff and preparation method - Google Patents
'Zanba' foodstuff and preparation method Download PDFInfo
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- CN100463610C CN100463610C CNB200510096051XA CN200510096051A CN100463610C CN 100463610 C CN100463610 C CN 100463610C CN B200510096051X A CNB200510096051X A CN B200510096051XA CN 200510096051 A CN200510096051 A CN 200510096051A CN 100463610 C CN100463610 C CN 100463610C
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- zanba
- barley flour
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Abstract
A method for industrial production of a traditional Tibetan food ''Zanba'' with high nutritive value includes such steps as providing highland barley grains and auxiliaries, roasting, pulverizing, sieving, mixing, die pressing, roasting and cooling.
Description
Technical field
The invention belongs to field of food, relate to a kind of traditional food of Tibetan---zanba, roasted qingke barley flour, also relate to the industrialized preparing process of this zanba, roasted qingke barley flour simultaneously.
Background technology
Zanba, roasted qingke barley flour is the traditional food of Tibetan, is that raw material makes with highland barley, butter mainly.People from Tibetan eats zanba, roasted qingke barley flour, be earlier a small amount of tea to be poured in the bowl, the zanba, roasted qingke barley flour face of adding some points, constantly stir evenly with hand, till can the group of deduction, during food with hand in bowl, stir pinch agglomerating, then or boil or steam or bake edible, do while eating like this, promptly unhygienic, also inconvenient, be difficult for storing and suitability for industrialized production simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of suitability for industrialized production Tibetan traditional food---the method for zanba, roasted qingke barley flour.
A kind of method of suitability for industrialized production zanba, roasted qingke barley flour is that auxiliary material mixes, compound stalk forming with being equipped with after highland barley cleaning, drying, slaking, the pulverizing, again the zanba, roasted qingke barley flour piece of moulding is packed or sent to baking box baking back packing.
Described auxiliary material is that edible article are or/and the health products of integration of drinking and medicinal herbs.
Described edible article are any or multiple being used in beans, naked oats, kernel, cream, cheese, the flavouring.
A kind of method of suitability for industrialized production zanba, roasted qingke barley flour: mainly make by following raw material and technology:
Raw material, by weight percentage:
Highland barley 30%-100% beans 0%-10% naked oats 0%-25% kernel 0-10%
The health products of cream 0%-10% cheese 0-10% flavouring 0-10% 0-30% integration of drinking and medicinal herbs;
Technology:
1. will add mixer after highland barley, beans cleaning, drying, slaking, the pulverizing;
2. fry, pulverize after the kernel peeling being cleaned, add in the mixer;
3. cream, cheese, flavouring are added in the mixer;
4. start mixer and mix, add gross weight 9～10% cold water while mix, until mixing;
5. go up ship biscuit machine compound stalk forming;
6. pack or send the zanba, roasted qingke barley flour piece of moulding to baking box and toasted 15～20 minutes, cooling back packing at 125 ℃～150 ℃.
Described beans is French beans, mung bean, pea, broad bean, soybean.
Described flavouring is that sucrose, fruit concentrate powder, preserved fruit, chocolate, the spiced salt.
Described kernel is almond, walnut kernel, shelled peanut, sesame, cashew nut.
The health products of described integration of drinking and medicinal herbs are safflower, rhodiola root, Tibetan medicine conic gymnadenia tuber, fern fiber crops, matrimony vine, sword bean, jujube, Chinese yam, hawthorn, fennel seeds, pawpaw, arillus longan, Semen Lablab Album, lily, Chinese prickly ash, Gorgon fruit, rde bean, Buddha's hand, Chinese olive, kelp, peach kernel, lotus seeds, mulberry fruit, witloof, Fermented Soybean, black pepper, honey, Chinese torreyanut, coix seed, Radix Glycyrrhizae, Momordica grosvenori, Chinese cassia tree, gingko, citron, sea-buckthorn, safflower, Chinese caterpillar fungus, dried meat floss, sea sedge.
Can add auxotype edible material from soybeans such as dried meat floss in the raw material of the present invention, be prepared into various leisure zanba, roasted qingke barley flours; Also can add some functional edible material from soybeans, be prepared into functional zanba, roasted qingke barley flour; As add dietary fiber, be prepared into the fat-reducing zanba, roasted qingke barley flour; Can certainly add some health products,, make health zanba, roasted qingke barley flour with health role as Tibetan medicine rhodiola root, safflower, fern fiber crops etc.
Advantage of the present invention:
1, the present invention has realized Tibetan's traditional food---the suitability for industrialized production of zanba, roasted qingke barley flour, has overcome the defective that the inconvenience of home built zanba, roasted qingke barley flour is carried, is difficult for storage, for developing ethnic cultures has been made contribution, for a new way has been opened up in the development of national industry.
2, the zanba, roasted qingke barley flour of the present invention's production is a primary raw material with highland barley, beans, kernel, cream, cheese, is equipped with various auxiliary materials and forms through fine finishining, and it is of high nutritive value, eating effect is good, cost is low, is a kind of good daily food.
3, the present invention fills a prescription in process and adds sucrose in the auxiliary material, concentrates that pair such as Fruit powder, the spiced salt, chocolate, preserved fruit are expected or flavor enhancement is made different taste, to adapt to or to satisfy different groups.
The specific embodiment
Embodiment 1: a kind of industrialized preparing process of zanba, roasted qingke barley flour comprises following raw material and processing step:
Raw material, by weight percentage:
Highland barley 87% cheese 10% sucrose 3%
1. highland barley is cleaned up, dries, be laid on stainless steel disc then, place the far infrared baking oven, baking made its slaking in about 2 hours under 150 ℃, dropped into after pulverizer was pulverized 300 mesh sieves in the mixer;
2. cheese, sucrose are added in the mixer;
3. start mixer and mix, add gross weight 10% cold water while mix, until mixing;
4. go up ship biscuit machine compound stalk forming, briquetting pressure is 90kg/cm
2About, every heavy 25～50g;
5. pack.
Embodiment 2: a kind of industrialized preparing process of zanba, roasted qingke barley flour comprises following raw material and processing step:
Raw material, by weight percentage:
Highland barley 100%
1. highland barley is cleaned up, dries, be laid on stainless steel disc then, place the far infrared baking oven, baking made its slaking in about 2 hours under 150 ℃, added after pulverizer was pulverized 200 mesh sieves in the mixer;
2. start mixer and mix, add gross weight 15% cold water while mix, until mixing;
3. go up ship biscuit machine compound stalk forming, briquetting pressure is 130kg/cm
2About, every heavy 25～50g;
4. pack.
Embodiment 3: a kind of industrialized preparing process of zanba, roasted qingke barley flour comprises following raw material and processing step:
Raw material, by weight percentage:
Highland barley 98% spiced salt 2%
1. highland barley is cleaned up, dries, be laid on stainless steel disc then, place the far infrared baking oven, baking made its slaking in about 2 hours under 150 ℃, added after pulverizer was pulverized 150 mesh sieves in the mixer;
2. salt is added in the mixer;
3. start mixer and mix, add gross weight 13% cold water while mix, until mixing;
4. go up ship biscuit machine compound stalk forming, briquetting pressure is 90kg/cm
2About, every heavy 25～50g;
5. pack.
Embodiment 4: a kind of industrialized preparing process of zanba, roasted qingke barley flour comprises following raw material and processing step:
Raw material, by weight percentage:
Highland barley 40% French beans 5% naked oats 25% almond 7%
Cream 10% cheese 10% sucrose 3%
1. highland barley, naked oats, beans are cleaned up, dry, be laid on stainless steel disc then, place the far infrared baking oven, baking made its slaking in about 2 hours under 160 ℃, added after pulverizer was pulverized 140 mesh sieves in the mixer;
2. fry after the almond peeling being cleaned, pulverized 20 mesh sieves, add in the mixer through pulverizer;
3. cream, cheese, sucrose are added in the mixer;
4. start mixer and mix, while mix the cold water that is dissolved with Calcium Ascorbate (concentration of Calcium Ascorbate is 0.2%) that adds gross weight 9%, until mixing;
5. go up ship biscuit machine compound stalk forming, briquetting pressure is 110kg/cm
2About, every heavy 25～50g;
6. the zanba, roasted qingke barley flour piece of moulding is sent to baking box in 125 ℃ of bakings sterilization in 20 minutes, cooling back packing: every zanba, roasted qingke barley flour is packed with the glassine paper monolithic earlier, every bag of two zanba, roasted qingke barley flours aluminium foil bag of packing into then, and the vacuum condition lower sealing in 760mmHg reinstalls carton.
Embodiment 5: a kind of industrialized preparing process of zanba, roasted qingke barley flour comprises following raw material and processing step:
Raw material, by weight percentage:
Highland barley 55% pea 10% naked oats 15% shelled peanut 2%
Cream 5% cheese 4% sucrose 4% chocolate 5%
Technology:
1. highland barley, naked oats, beans are cleaned up, dry, be laid on stainless steel disc then, place the far infrared baking oven, baking made its slaking in about 4 hours under 130 ℃, added after pulverizer was pulverized 100 mesh sieves in the mixer;
2. fry after the kernel peeling being cleaned, pulverized 10 mesh sieves, add in the mixer through pulverizer;
3. cream, cheese and sucrose are added in the mixer;
4. start mixer and mix, while mix the cold water that is dissolved with Calcium Ascorbate (concentration of Calcium Ascorbate is 0.2%) that adds gross weight 9%, until mixing;
5. go up ship biscuit machine compound stalk forming, briquetting pressure is 110kg/cm
2About, every heavy 25～50g;
6. the zanba, roasted qingke barley flour piece of moulding is sent to baking box in 150 ℃ of bakings sterilization in 15 minutes, cooling back packing: every zanba, roasted qingke barley flour is packed with the glassine paper monolithic earlier, every bag of two zanba, roasted qingke barley flours aluminium foil bag of packing into then, and the vacuum condition lower sealing in 760mmHg reinstalls carton.
Embodiment 6: a kind of industrialized preparing process of zanba, roasted qingke barley flour comprises following raw material and processing step:
Raw material, by weight percentage:
Highland barley 30% soybean 5% naked oats 10% preserved fruit 5% walnut kernel 10%
Cream 2% cheese 3% fruit concentrates powder 5% lily 30%
Technology:
1. highland barley, naked oats, beans are cleaned up, dry, be laid on stainless steel disc then, place the far infrared baking oven, baking made its slaking in about 3 hours under 150 ℃, added after pulverizer was pulverized 180 mesh sieves in the mixer;
2. fry after the peeling of fruit stone peach kernel being cleaned, pulverized 30 mesh sieves, add in the mixer through pulverizer;
3. lily is pulverized and add in the mixer;
4. cream, cheese, fruit are concentrated in powder and the sucrose adding mixer;
5. start mixer and mix, while mix the cold water that is dissolved with Calcium Ascorbate (concentration of Calcium Ascorbate is 0.2%) that adds gross weight 10%, until mixing;
6. go up ship biscuit machine compound stalk forming, briquetting pressure is 110kg/cm
2About, every heavy 25～50g;
7. the zanba, roasted qingke barley flour piece of moulding is sent to baking box in 140 ℃ of bakings sterilization in 17 minutes, cooling back packing: every zanba, roasted qingke barley flour is packed with the glassine paper monolithic earlier, every bag of two zanba, roasted qingke barley flours aluminium foil bag of packing into then, and the vacuum condition lower sealing in 760mmHg reinstalls carton.
Can add auxotype edible material from soybeans such as dried meat floss in the raw material of the present invention, be prepared into various leisure zanba, roasted qingke barley flours; Also can add some functional edible material from soybeans, be prepared into functional zanba, roasted qingke barley flour; As add dietary fiber, be prepared into the fat-reducing zanba, roasted qingke barley flour; Can certainly add some health products,, make health zanba, roasted qingke barley flour with health role as Tibetan medicine rhodiola root, safflower, fern fiber crops etc.
Make the end product quality standard of zanba, roasted qingke barley flour by the foregoing description
1. sense organ piece shape is complete, and is living not burnt, free from admixture, and packing is closely.Free from extraneous odour, do not eke out a living, do not stick to one's teeth.Moisture is below 5%.
2. sanitary index does not have pathogenic bacteria; Coliform count≤30/10g; The every gram of total number of bacteria is no more than 30,000.
3. physical and chemical index acid value (with buttermeter)≤5%; Peroxide value (with buttermeter)≤0.25% or≤19.7meq/kg; Shelf-life: more than 2 years.
Claims (6)
1. the method for a suitability for industrialized production zanba, roasted qingke barley flour, mainly make by following raw material and technology:
Raw material, by weight percentage:
Highland barley 30%-100% beans 0%-10% naked oats 0%-25% kernel 0-10%
The health products 0-30% of cream 0%-10% cheese 0-10% flavouring 0-10% integration of drinking and medicinal herbs;
Wherein, the content of beans, naked oats, kernel, cream, cheese, flavouring, integration of drinking and medicinal herbs health products is all non-vanishing; The health products of integration of drinking and medicinal herbs are a kind of in safflower, rhodiola root, Tibetan medicine conic gymnadenia tuber, fern fiber crops, matrimony vine, sword bean, jujube, Chinese yam, hawthorn, fennel seeds, pawpaw, arillus longan, Semen Lablab Album, lily, Chinese prickly ash, Gorgon fruit, rde bean, Buddha's hand, Chinese olive, kelp, peach kernel, lotus seeds, mulberry fruit, witloof, Fermented Soybean, black pepper, honey, Chinese torreyanut, coix seed, Radix Glycyrrhizae, Momordica grosvenori, Chinese cassia tree, gingko, citron, sea-buckthorn, safflower, Chinese caterpillar fungus, dried meat floss, the sea sedge;
Technology:
1. will add mixer after highland barley, beans cleaning, drying, slaking, the pulverizing;
2. fry, pulverize after the kernel peeling being cleaned, add in the mixer;
3. cream, cheese, flavouring are added in the mixer;
4. start mixer and mix, add gross weight 9～10% cold water while mix, until mixing;
5. go up ship biscuit machine compound stalk forming;
6. pack or send the zanba, roasted qingke barley flour piece of moulding to baking box and toasted 15～20 minutes, cooling back packing at 125 ℃～150 ℃.
2. the method for suitability for industrialized production zanba, roasted qingke barley flour according to claim 1 is characterized in that: described beans is any in French beans, mung bean, pea, broad bean, the soybean.
3. as the method for suitability for industrialized production zanba, roasted qingke barley flour as described in the claim 2, it is characterized in that: described flavouring is selected from sucrose, the spiced salt.
4. as the method for suitability for industrialized production zanba, roasted qingke barley flour as described in the claim 2, it is characterized in that: described kernel is any in almond, walnut kernel, shelled peanut, sesame, the cashew nut.
5. as the method for suitability for industrialized production zanba, roasted qingke barley flour as described in the claim 2, it is characterized in that: described flavouring with chocolate, concentrate Fruit powder or preserved fruit replaces.
6. the zanba, roasted qingke barley flour produced of method as according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510096051XA CN100463610C (en) | 2005-09-14 | 2005-09-14 | 'Zanba' foodstuff and preparation method |
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| CNB200510096051XA CN100463610C (en) | 2005-09-14 | 2005-09-14 | 'Zanba' foodstuff and preparation method |
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| CN1759724A CN1759724A (en) | 2006-04-19 |
| CN100463610C true CN100463610C (en) | 2009-02-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389077A (en) * | 2011-07-19 | 2012-03-28 | 洛隆县糌粑加工厂 | Cordyceps tsamba |
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| CN1927056B (en) * | 2006-09-23 | 2010-09-01 | 张福社 | Highland barley tsamba and its making process |
| CN101310621B (en) * | 2008-07-07 | 2012-03-14 | 黄杨林 | Weight-reducing food and production method thereof |
| CN101810268A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Barley nutritional health food and preparation method thereof |
| CN101810208A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Highland barley leisure food |
| CN102018172B (en) * | 2010-11-22 | 2012-12-26 | 青海华实科技投资管理有限公司 | Novel highland barley zanba |
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| CN103749622A (en) * | 2013-12-13 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Cordyceps-cranberry biscuit |
| CN103734243A (en) * | 2014-01-29 | 2014-04-23 | 吕定泓 | Yam-cheese biscuit and preparation method thereof |
| CN104365804A (en) * | 2014-11-28 | 2015-02-25 | 安徽先知缘食品有限公司 | Making process of high nutritious compressed biscuits |
| CN106234952A (en) * | 2016-08-08 | 2016-12-21 | 孙立民 | A kind of novel fruits taste quick-freezing Zanba and preparation method thereof |
| CN106962436A (en) * | 2017-05-16 | 2017-07-21 | 黄平县幺妹滩科技生态有限公司 | A kind of fermented soya bean ship biscuit and its processing method |
| CN108271836A (en) * | 2017-12-27 | 2018-07-13 | 海西广润德生物科技有限责任公司 | A kind of Tibetan cake set meal instant food and preparation method thereof |
| CN112826028A (en) * | 2019-11-22 | 2021-05-25 | 西藏现代农业有限公司 | Plateau nutrient tsamba and preparation method thereof |
| CN112568363A (en) * | 2020-09-23 | 2021-03-30 | 其美曲珍 | Chicken claw valley tsamba and preparation method thereof |
| CN112956644B (en) * | 2021-04-06 | 2022-02-18 | 中国农业大学 | Steamed tsamba cake and its preparing process |
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|---|---|---|---|---|
| CN102389077A (en) * | 2011-07-19 | 2012-03-28 | 洛隆县糌粑加工厂 | Cordyceps tsamba |
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| CN1759724A (en) | 2006-04-19 |
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Owner name: TIBETAN QIZHENG RAW TYPE HEALTH PRODUCTS CO., LTD Free format text: FORMER OWNER: GANSU QIZHENG TIBETAN MEDICINE CO., LTD. Effective date: 20091030 |
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Effective date of registration: 20091030 Address after: No. 808 Chang Zhang Tan, Chengguan District (Lanzhou hi tech Development Zone), Gansu Patentee after: Tibet Qizheng Original Ecological Health Products Co., Ltd. Address before: Taking Yuzhong County of Gansu Province, Lanzhou City Road Patentee before: Gansu Qizheng Tibetan Medicine Co., Ltd. |
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Address after: 730010, No. 808 Chang Zhang Tan, Chengguan District (Lanzhou hi tech Development Zone), Gansu, China Patentee after: Tibet Tianmaili Health Food Co., Ltd. Address before: 730010, No. 808 Chang Zhang Tan, Chengguan District (Lanzhou hi tech Development Zone), Gansu, China Patentee before: Tibet Qizheng Original Ecological Health Products Co., Ltd. |
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Address after: 851400 No. 11, Linqionggang Road, Lhasa Economic and Technological Development Zone, Tibet Autonomous Region Patentee after: Tibet Qizheng Highland Barley Health Technology Co., Ltd. Address before: 730010, No. 808 Chang Zhang Tan, Chengguan District (Lanzhou hi tech Development Zone), Gansu, China Patentee before: Tibet Tianmaili Health Food Co., Ltd. |
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