CN101385517A - Highland barley cereals and production method - Google Patents
Highland barley cereals and production method Download PDFInfo
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- CN101385517A CN101385517A CNA2008102250720A CN200810225072A CN101385517A CN 101385517 A CN101385517 A CN 101385517A CN A2008102250720 A CNA2008102250720 A CN A2008102250720A CN 200810225072 A CN200810225072 A CN 200810225072A CN 101385517 A CN101385517 A CN 101385517A
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Abstract
The present invention provides highland barley oatmeal and a production method thereof and belongs to the food processing field. In the production method of the highland barley oatmeal, highland barley is used as the main raw material, the production method comprises six steps of removing residues from the raw materials, curing the raw materials respectively, mixing the raw materials, tabletting and drying, and the production method is characterized in that the curing step is fried by sands under the temperature of 150 to 280 DEG C or baked for 5 to 30 minutes. The present invention overcomes the disadvantages of the complex processing procedure of the oatmeal and high investment on equipment in the prior art, the present invention produces the oatmeal with fragrant, soft and smooth taste by frying and curing under the proper temperature, and the highland barley plays the role of health care to the utmost extent.
Description
Technical field
The invention belongs to food processing field, particularly relating to a kind of is the oatmeal and the production method thereof of primary raw material with the highland barley.
Background technology
Highland barley also is highland barley, Huaihe River wheat, Mi Damai, cries hull-less barley again, and English name hullessbarley is a kind of specific type of barley, and because of coetonium shell in it separates, seed is exposed, so claim hull-less barley.Highland barley has long cultivation history in China, mainly be distributed in China Tibet, Qinghai, the state, Ganzi in Sichuan and Aba state, the enlightening celebrating in Yunnan, the Gannan in Gansu etc., highland barley becomes the mountain area, plateau with its special anti-cultivation at low temperature characteristic and high nutritional labeling and adapts to the widest cereal crops, in recent years along with further investigation to highland barley, find that highland barley is except being rich in high protein and various trace element, according to the agriculture and animal husbandry academy of sciences of Tibet Autonomous Region data introduction in the recent period, highland barley is the highest crop of beta glucan in the wheat crops in the world, edible highland barley food can make human body obtain balanced nutrition, improves the health.How highland barley is processed into the healthy food that consumers in general like and keep the primary nutrition of highland barley, propagating into large-scale market gets on, still do not solve up till now, the highland barley food production method is only based on zanba, roasted qingke barley flour at present, be difficult for preserving, manufacturing process may be difficult to guarantee sanitary standard, and zanba, roasted qingke barley flour only is the edible way of Tibetan people, because its coarse mouthfeel, taste are single, are difficult for being widely accepted.Highland barley is processed into that food that people generally like will help this nutritional labeling of highland barley is abundant but the grain that people know little about it is introduced to the market.
Development along with present foods processing technique, people have been extended to fast food, snacks, field of health care products with cereal foods from its original staple food status, wherein oatmeal is exactly a kind of all-ages new crop food, because it eats convenient and swift, good to eat health, makes it become all-ages health products or fashion food.Since oatmeal is born, fast development by food processing machinery, make the high-end device fabrication line of the consistent employing of oatmeal manufacturer, this has guaranteed to produce efficiently on the one hand really, but also improved production cost on the other hand, improved the threshold of the equipment cost of producing oatmeal, and the colony of consumption oatmeal is difficult to also to expand in the vast low-income groups and goes.China is the richly endowed countries of various cereal resources, except common wheat, paddy rice, also has precious crop resource such as oat, highland barley, its nutritional labeling is abundant, other crops are difficult to match in excellence or beauty, highland barley being made into masses liking the also technology of receptible low-cost food, will be a kind of popular technology of benefiting.The manufacture craft of tradition oatmeal generally adopts mode such as boiling to carry out the slaking and the enzyme that goes out, perhaps pulverize the dry slaking of back roller and the enzyme that goes out, the slaking of boiling mode makes the water-soluble nutrient substance in the raw material run off easily, starch is by the part gelatinization, aging phenomenon has taken place in starch in dry run, make the starch color burn of exposure, the sense organ reduction, and aging starch is difficult for being absorbed by the body, reduced the nutritive value of oatmeal, adding water when edible again brews and has just carried out twice gelatinization, can cause oatmeal floatability common in the oatmeal in the market not good enough like this, gelatinization degree is too high, the problem that mouthfeel is bad, and because the boiling slaking increases the raw material water content suddenly, follow-up necessary through long-time drying steps, and make crystallization again after the starch gelatinization in the cereal in this process easily, make starch color burn generation brown stain to a certain degree.And because the plant equipment that is wherein used is many, complex procedures makes production cost very high.
Summary of the invention
The present invention overcomes the deficiencies in the prior art and oatmeal manufacturing procedure complexity, shortcoming that equipment investment is big, a kind of production method of highland barley cereals is provided, with the highland barley is the oatmeal production method of primary raw material, adopt the temperature that is fit to fry slaking, the aromatic soft cunning of the oatmeal mouthfeel of producing, and farthest brought into play the health-care effect of highland barley.
A kind of production method of highland barley cereals is a primary raw material with the highland barley, comprises impurity removing, raw material slaking respectively, raw material mixing, compressing tablet, dry five steps, it is characterized in that maturation stage adopts 150-280 ℃ of sand of temperature to fry or roasting was fried 5-30 minute.
Add the food-grade gelatin substance in the described raw material blend step, ratio is the 0.05%-2% of raw material gross weight.
Described food-grade gelatin substance indicate glue, sodium carboxymethylcellulose, alginate, pectin, carragheen, xanthans, Arabic gum one or several.
Described food-grade gelatin substance is sodium carboxymethylcellulose 0.1%-0.5%, Arabic gum 0.5%-1% or xanthans 0.5%-1%.
Described food-grade gelatin substance can replace with maltose or maltose.
Can also add auxiliary ingredients after the described compressing tablet step.
Described auxiliary ingredients refers to one or several of milk powder, white sugar, vegetable fat powder, maltodextrin, cocoa power, dehydrated vegetables powder, soy meal, ammonite, salt, cycloheptaamylose.
Described raw material can also comprise wheat, barley, oat, one or more in the buckwheat.
Described drying refers to oatmeal is dried to water content≤10%.
The highland barley cereals that aforementioned production method is produced.
The step of slaking adopts 150-280 ℃ of following 5-30 minute the mode that fries in the production method of the present invention, had the effect of slaking concurrently with the enzyme that goes out, the fragrance of raw material is discharged, and reach slaking, effect that the enzyme one-step that goes out is finished, do not need long drying in the subsequent step, omitted technological process, cut down the consumption of energy, and the highland barley raw material fries slaking in process of production, unlike the boiling slaking, need to contact a large amount of moisture content and the gelatinization reaction takes place, therefore can farthest keep original state of starch component; And in the parch process, produce a large amount of fragrance matters, and make the aromatic flavour of oatmeal when edible, it is appropriate to chew strength; Because slaking is short to the time of dry packing, can guarantee that various raw material epidermises and content all keep original color.Because highland barley starch component uniqueness, generally contain 74-78% amylopectin on the other hand, amylopectin contains a large amount of gel mucus, is alkalescent after the heating, and too much hydrochloric acid in gastric juice is had inhibitory action, can play the focus of stomach trouble and alleviate and the barrier protection effect.Adopt among the present invention 150-280 ℃ following 5-30 minute, can fry highland barley in the short time fast, be not easy stir-bake to brown again, and this temperature range can change the PH of amylopectin preferably to alkalescent, and traditional mode of boiling can not reach this temperature, can reach more than 300 degree centigrade though cook, but amylopectin in the highland barley is combined with steam in the process of cooking gelatinization reaction and some physical and chemical reactions take place, and water-soluble nutrient substance is wherein run off, add water when eating again and brew twice gelatinization of generation reaction, greatly influenced the former taste original flavor of raw materials such as highland barley.So the present invention makes slaking in the technology of oatmeal and adopts 150-280 ℃ and fry highland barley, processing step and production cost had both been saved, the former taste original flavor and the nutriment that can keep highland barley again, can also make amylopectin wherein that useful physical and chemical reaction takes place, make highland barley cereals become genuine health food.
Among the present invention, various raw materials are after slaking, add an amount of gelatin substance, gelatin substance can prevent aromatic substance volatilization in the product after drying, only reconstitute in the process gelatin substance dissolving back aromatic substance and just discharge when edible, the toughness that also increases soup has prolonged the flotation time of product, and employed food glue can't disturb the original taste of oatmeal, the soft cunning of mouthfeel when edible has overcome the harsh feeling of cereal materialses such as highland barley; On the other hand, when in highland barley, adding wheat, oat, during raw materials such as buckwheat, can carry out the granular size classification respectively, the raw material of granular size after the classification in same grade mixed by certain, but can be because the density and the granular size of various material compositions are different, and cause lower leaf on the various material pieces in pack back, and just address this problem after adding gelatin substance, avoid this phenomenon to take place.After fully mixing various raw materials and batching, add a certain proportion of food-grade gelatin substance again, by glue various mixed uniformly feed particles loosely are bonded together, avoid lamination to cause the dispersion inequality of various material compositions.And for the amount of the food glue that adds, too many then can form big clay group, edible mouthfeel when influence brews, fail to stick again very little various cereal-granules, the amount of the food glue of Jia Ruing is in the 0.05%-2% of raw material gross weight scope in the present invention, the clay size of making is fit to, and then carry out compressing tablet, because adhesive effect through food glue, the nutritional labeling inequality that the phenomenon of lower leaf causes can not take place, so packing the time can be packaged into the packing or the barreled of sack, and needn't necessarily be distributed into little packedly, can be packaged into the packing specification that is fit to the various consumer groups when producing so flexibly.
The food-grade gelatin substance that the present invention adds is mainly used high-quality glue such as gelatin, sodium carboxymethylcellulose, alginate, pectin, carragheen, xanthans, Arabic gum, does not influence mouthfeel, and can add the gelatin substance of other nutritional labeling.Also can replace food-grade glue in addition with maltose or maltose.
The present invention preferably adds sodium carboxymethylcellulose 0.1%-0.5%, Arabic gum 0.5%-1%, xanthans 0.1%, its good mouthfeel and do not influence the former perfume (or spice) of oatmeal, these gelatin substances are dissolved in the water, and are colourless basically, tasteless, can keep the original color of product.
For not with the oatmeal product of food gelatin substance, before the compressing tablet step can according to the decision of the demand of sheet type size whether water softening, wheat not water softening promptly carry out compressing tablet and have to a certain degree fragmentation, the sheet type can be smaller, amount of water when water softening is between 2-8%, and this amount of water can make the shallow table suction of the wheat that fries soften and can not cause the suction of deep layer starch that physics or chemical change take place.
Various raw materials mix and add after the food glue, carry out compressing tablet with common tablet press machine, take advantage of then before the gelatin substance drying, need add auxiliary material by various tastes, as: milk powder, white sugar, vegetable fat powder, maltodextrin, cocoa power, Vegetable powder, soy meal, ammonite (or grain), salt and other food additives etc.
Add after the auxiliary ingredients, detect the water content of oatmeal,, must carry out steps such as of short duration drying step and ultraviolet sterilization, can save and not degenerate the long period to guarantee product if water content is higher than 10%.
The production method of highland barley cereals provided by the invention, except with highland barley as primary raw material, can also add wheat, barley, oat, one or several in the raw materials such as buckwheat, the collocation of the oatmeal product nutritional labeling of acquisition is rationally various.The used preferred whole wheat of wheat class raw material of oatmeal that production method of the present invention in addition obtains, and keep original proterties substantially, and edible way can directly eat, also available about 85 ℃ brewed in hot water is edible, can also be edible with food boiling together.
The highland barley cereals that manufacture craft of the present invention makes has strong natural wheat perfume (or spice), can directly eat, and also available 85 ℃ of brewed in hot water are edible, also can be with other cereal and vegetables, boiling is edible together for meat products.
The specific embodiment
Experimental example
The brew of oatmeal relatively
| The brew of the highland barley cereals that commonsense method is produced | The brew of the highland barley cereals of production method of the present invention |
| 85 ℃ of water brewed 5 minutes with milk powder, and most oatmeals sink to the bottom, and very fast one-tenth pasty state does not have bite, the sensation that the inlet sensory images is drunk batter. | 85 ℃ of water brewed 5 minutes with milk powder, still had most of oatmeal to swim on the water surface, and inlet has good bite, and brewing does not for a long time have batter sensation, aromatic flavour yet. |
Embodiment 1
Step 1: impurity removing: (material rate: 40 parts in highland barley, 20 parts of oats, 20 parts in buckwheat, 20 parts of wheats)
Step 2: fry: each raw material is respectively at 150-280 ℃ of parch 5-30min.
Step 3: compressing tablet: compressing tablet immediately behind the parch, take advantage of temperature and organize when higher softlyer, carry out compressing tablet with the bread and cheese tablet press machine.
Step 4:. cooling, sterilization, weighing and bagging.
Embodiment 2
Step 1: impurity removing: (material rate: 70 parts in highland barley, 15 parts of oats, 15 parts of wheats)
Step 2: fry: each raw material was respectively at 150-280 ℃ of parch 5-30 minute.
Step 3: compressing tablet: compressing tablet immediately behind the parch, take advantage of temperature and organize when higher softlyer, carry out compressing tablet with the bread and cheese tablet press machine.
Step 4: dry to moisture≤10%, sieving and grading.
Step 5: cooling, add following food ingredient: milk powder 5%, white sugar 15%, cocoa power 15%, vegetable fat powder 18%, salt 1%, cycloheptaamylose 1%.
Step 6: sterilization, technologies such as weighing and bagging are finished.
Embodiment 3
Step 1: impurity removing: (material rate: 65 parts in highland barley, 25 parts of oats, 10 parts in buckwheat)
Step 2: fry: each raw material was respectively at 150-280 ℃ of parch 5-30 minute (sand fried and is as the criterion, and the raw material that pops when frying accounts for 50%-90%).
Step 3: compressing tablet: behind the parch immediately water softening, amount of water is 2%-8% of a raw material gross weight, takes advantage of temperature and organizes when higher softlyer, carries out compressing tablet with the bread and cheese tablet press machine.
Step 4: dry to moisture≤10%, sieving and grading.
Step 5:. cooling is added food ingredient: vegetable fat powder 15%, maltodextrin 15%, soy meal 10%, white sugar 10%.
Step 6: sterilization, technologies such as weighing and bagging are finished.
Embodiment 4
Step 1: impurity removing: (material rate: 80 parts in highland barley, 10 parts of oats, 5 parts in buckwheat, 5 parts of wheats)
Step 2: fry: each raw material was respectively at 150-280 ℃ of parch 5-30 minute (sand fried and is as the criterion, and the raw material that pops when frying accounts for 50%-90%).
Step 3: classification: adopt the screen fractionation of 2～4mm, to keep even particle size with one-level.
Step 4: the raw material of granular size ad eundem after the various slakings is mixed, add xanthans 0.1%, fully mix thoroughly again, make its various raw materials be bonded into a certain size granule.
Step 5: compressing tablet: carry out compressing tablet with the bread and cheese tablet press machine.
Step 6: dry to moisture≤10%.
Step 7:. cooling, add food ingredient: cocoa power 5%, soy meal 8%, salt 2%.
Step 8: sterilization, technologies such as weighing and bagging are finished.
Embodiment 5
Step 1: impurity removing: (material rate: 65 parts in highland barley, 25 parts of oats, 10 parts in buckwheat)
Step 2: fry: each raw material was respectively at 150-280 ℃ of parch 5-30 minute (sand fried and is as the criterion, and the raw material that pops when frying accounts for 50%-90%).
Step 3: the raw material of various slakings is mixed, add sodium carboxymethylcellulose 0.5%, fully mix thoroughly again, make its various raw materials be bonded into a certain size granule.
Step 4: compressing tablet: carry out compressing tablet with the bread and cheese tablet press machine.
Step 5: dry to moisture≤10%.
Step 6:. cooling is added food ingredient: biltong grain (or powder) 6%, dehydrated vegetables powder 10%, salt 3%.
Step 7: sterilization, technologies such as weighing and bagging are finished.
Embodiment 6
Step 1: impurity removing: (material rate: 80 parts in highland barley, 10 parts of oats, 5 parts in buckwheat, 5 parts of wheats)
Step 2: fry: each raw material branch wears water in the step 1, and amount of water is 2%-8% of a raw material gross weight, fries respectively at 150-280 ℃ of high temperature sand, and the raw material that pops after frying accounts for 50%-90%.
Step 3: the raw material of various slakings is mixed, add sodium carboxymethylcellulose 0.1%, fully mix thoroughly again, make its various raw materials be bonded into a certain size granule.
Step 4: compressing tablet: carry out compressing tablet with the bread and cheese tablet press machine.
Step 5: dry to moisture≤10%.
Step 6: sterilization, technologies such as weighing and bagging are finished.
Embodiment 7
Step 1: impurity removing: (material rate: 40 parts in highland barley, 20 parts of oats, 20 parts in buckwheat, 20 parts of wheats)
Step 2: fry: each raw material branch wears water in the step 1, and amount of water is 2%-8% of a raw material gross weight, fries respectively at 150-280 ℃ of high temperature sand, and the raw material that pops after frying accounts for 50%-90%.
Step 3: the raw material of various slakings is mixed, add Arabic gum 2%, fully mix thoroughly again, make its various raw materials be bonded into a certain size granule.
Step 4: compressing tablet: carry out compressing tablet with the bread and cheese tablet press machine.
Step 5: dry to moisture≤10%.
Step 6: cooling, add food ingredient: dehydrated vegetables powder 2%, soy meal 8%, ammonite 5%, salt 2%.
Step 7: sterilization, technologies such as weighing and bagging are finished.
Embodiment 8
Step 1: impurity removing: (material rate: 100 parts in highland barley)
Step 2: fry: raw material water, and amount of water is 2%-8% of a raw material gross weight, fries in 150-280 ℃ of high temperature sand, and the raw material that pops after frying accounts for 50%-90%.。
Step 3: removal of impurities once more, remove sandstone.
Step 4: compressing tablet: carry out compressing tablet with the bread and cheese tablet press machine.
Step 5: add food ingredient: maltodextrin 15%, vegetable fat powder 10%, milk powder 5%, white sugar 8%.
Step 7: sterilization, technologies such as weighing and bagging are finished.
Embodiment 9
Step 1: impurity removing: (material rate: 50 parts in highland barley, 20 parts of oats, 10 parts in buckwheat, 20 parts of wheats)
Step 2: fry: each raw material branch wears water in the step 1, and amount of water is 2%-8% of a raw material gross weight, fries respectively at 150-280 ℃ of high temperature sand, and the raw material that pops after frying accounts for 50%-90%.
Step 3: the raw material of various slakings is mixed, add Arabic gum 0.5%, fully mix thoroughly again, make its various raw materials be bonded into a certain size granule.
Step 4: compressing tablet: carry out compressing tablet with the bread and cheese tablet press machine.
Step 5: dry to moisture≤10%.
Step 6:. cooling is added food ingredient: maltodextrin 5%, dehydrated vegetables powder 5%, soy meal 5%, salt 2%.
Step 7: sterilization, technologies such as weighing and bagging are finished.
Claims (10)
1, a kind of production method of highland barley cereals is a primary raw material with the highland barley, comprises impurity removing, raw material slaking respectively, raw material mixing, compressing tablet, dry six steps, it is characterized in that slaking adopts 150-280 ℃ of sand of temperature to fry or roasting was fried 5-30 minute.
2, the production method of highland barley cereals according to claim 1 adds the food-grade gelatin substance in the described raw material blend step, ratio is the 0.05%-2% of raw material gross weight.
3, the production method of highland barley cereals according to claim 2, described food-grade gelatin substance indicate glue, sodium carboxymethylcellulose, alginate, pectin, carragheen, xanthans, Arabic gum one or several.
4, the production method of highland barley cereals according to claim 3, described food-grade gelatin substance are sodium carboxymethylcellulose 0.1%-0.5%, Arabic gum 0.5%-1% or xanthans 0.5%-1%.
5, the production method of highland barley cereals according to claim 3, described food-grade gelatin substance can replace with maltose or maltose.
6, can also add auxiliary ingredients after the production method of highland barley cereals according to claim 1, described compressing tablet step.
7, the production method of highland barley cereals according to claim 6, described auxiliary ingredients refer to one or several of milk powder, white sugar, vegetable fat powder, maltodextrin, cocoa power, dehydrated vegetables powder, soy meal, ammonite, salt, cycloheptaamylose.
8, the production method of highland barley cereals according to claim 1, described drying refer to oatmeal is dried to water content≤10%.
9, the production method of highland barley cereals according to claim 1, described raw material can also comprise wheat, barley, oat, one or more in the buckwheat.
10, the highland barley cereals produced of the arbitrary production method of claim 1 to 9.
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| CNA2008102250720A CN101385517A (en) | 2008-10-28 | 2008-10-28 | Highland barley cereals and production method |
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| CNA2008102250720A CN101385517A (en) | 2008-10-28 | 2008-10-28 | Highland barley cereals and production method |
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| CN102406126A (en) * | 2011-11-23 | 2012-04-11 | 西藏自治区农牧科学院 | Red starter fermented highland barley chewable tablets and preparation method thereof |
| CN101642151B (en) * | 2009-06-18 | 2012-09-26 | 赵彩玲 | Crisp oatmeal series food |
| CN102919471A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Butter barley tea and preparation method thereof |
| CN103300294A (en) * | 2013-06-24 | 2013-09-18 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN104187401A (en) * | 2014-07-31 | 2014-12-10 | 青海华实科技投资管理有限公司 | Preparation method of whole highland barley grain cereals and complex cereals |
| CN104207020A (en) * | 2014-09-11 | 2014-12-17 | 四川大学 | Convenient and instant pure highland barley oatmeal and preparation method thereof |
| CN104855823A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Making method of spinach-flavor mixed oatmeal |
| CN104855828A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Preparation method of mixed oatmeal with taste of tomatoes |
| CN104872684A (en) * | 2015-06-02 | 2015-09-02 | 毛庆云 | Astringency inducing highland barley oatmeal with corns and rice cake |
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN106942588A (en) * | 2017-03-23 | 2017-07-14 | 寰亚绿世纪（深圳）贸易有限公司 | One kind fermentation highland barley flour preparation method |
| CN113243487A (en) * | 2021-06-02 | 2021-08-13 | 青海微佳互联网服务有限公司 | Baked highland barley oatmeal and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101642151B (en) * | 2009-06-18 | 2012-09-26 | 赵彩玲 | Crisp oatmeal series food |
| CN102406126A (en) * | 2011-11-23 | 2012-04-11 | 西藏自治区农牧科学院 | Red starter fermented highland barley chewable tablets and preparation method thereof |
| CN102919471A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Butter barley tea and preparation method thereof |
| CN102919471B (en) * | 2012-11-19 | 2014-01-01 | 西华大学 | Butter barley tea and preparation method thereof |
| CN103300294A (en) * | 2013-06-24 | 2013-09-18 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN103300294B (en) * | 2013-06-24 | 2014-09-17 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN104187401A (en) * | 2014-07-31 | 2014-12-10 | 青海华实科技投资管理有限公司 | Preparation method of whole highland barley grain cereals and complex cereals |
| CN104207020A (en) * | 2014-09-11 | 2014-12-17 | 四川大学 | Convenient and instant pure highland barley oatmeal and preparation method thereof |
| CN104855823A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Making method of spinach-flavor mixed oatmeal |
| CN104855828A (en) * | 2015-04-23 | 2015-08-26 | 苏州科谷米业有限公司 | Preparation method of mixed oatmeal with taste of tomatoes |
| CN104872684A (en) * | 2015-06-02 | 2015-09-02 | 毛庆云 | Astringency inducing highland barley oatmeal with corns and rice cake |
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN104938913B (en) * | 2015-06-03 | 2018-06-12 | 山西省农业科学院农产品加工研究所 | The preparation method of highland barley brewed powder |
| CN106942588A (en) * | 2017-03-23 | 2017-07-14 | 寰亚绿世纪（深圳）贸易有限公司 | One kind fermentation highland barley flour preparation method |
| CN113243487A (en) * | 2021-06-02 | 2021-08-13 | 青海微佳互联网服务有限公司 | Baked highland barley oatmeal and production process thereof |
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