CN101818112B - Preparation method of sweet pickled highland barley and dry sweet pickled highland barley - Google Patents
Preparation method of sweet pickled highland barley and dry sweet pickled highland barley Download PDFInfo
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- CN101818112B CN101818112B CN2010101671202A CN201010167120A CN101818112B CN 101818112 B CN101818112 B CN 101818112B CN 2010101671202 A CN2010101671202 A CN 2010101671202A CN 201010167120 A CN201010167120 A CN 201010167120A CN 101818112 B CN101818112 B CN 101818112B
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Abstract
The invention relates to a preparation method of sweet pickled highland barley and dry sweet pickled highland barley. Highland barley is subject to cleaning, wheat wetting, peeling, selecting, polishing, colour selecting, soaking and draining and then is steamed for 1-1.5h at the temperature of 100-110 DEG C; the steamed highland barley is reduced to the temperature of 34-35 DEG C, commercially available sweet wine koji is added into the highland barley by the ratio of 4-4.5g of sweet wine koji per kilogram of highland barley, stirring to be uniform is carried out, heat preservation is carried out for 24-36h under the constant temperature of 32-34 DEG C, thus obtaining the sweet pickled highland barley; or the sweet pickled highland barley is obtained, then sterilization is carried out on the sweet pickled highland barley for twice under the same temperature and pressure, thus obtaining the finished product sweet pickled highland barley, and the finished product sweet pickled highland barley is dried, thus obtaining the dry sweet pickled highland barley. The preparation method of the invention can realize industrialized mass production of Tibet high quality highland barley, the sweet pickled highland barley or dry sweet pickled highland barley meeting the food hygienic standard is produced, and the quality guarantee period of sweet pickled highland barley or dry sweet pickled highland barley is prolonged.
Description
Technical field the invention belongs to food processing technology field, relates to a kind of working method of food, is specifically related to the preparation method that a kind of unstrained highland barley spirit and unstrained highland barley spirit are done.
Background technology " Chinese medicine encyclopedia Tibetanmedicine " record " highland barley, sweet, cool and weigh: beneficial able-bodied sun, remove in the urine greasy, clearing away heat and eliminating dampness, it is cold to dispel the wind, rather the lung Dingchuan; Control deficiency of yang deficiency of the kidney, grease is too much ".The end of the eighties in last century; Scientist finds that the beta-glucan in the highland barley has the effect of reducing blood-fat, decreasing cholesterol and preventing cardiovascular disease; 2005, FDA Food and Drug Administration (FDA) announced that the beta-glucan in the highland barley class cereal is a kind of physiological function composition that has reducing blood-fat, adjusts blood sugar, toxin-expelling intestine-cleaning and protective effect on cancer risk.Agricultural Research Institute of agriculture and animal husbandry AS of Tibet Autonomous Region is through 10 years of researches; The content of finding beta-glucan in the highland barley of Tibet is the highest in all wheat crops; Especially the content of the middle beta-glucan of highland barley new variety " dark blue 25 " is up to 8.62%; Become and contain the highest wheat crops of beta-glucan in the world at present, this means that the high-quality highland barley is expected to become " personal value " the highest wheat crops.
The unstrained highland barley spirit that is formed by highland barley fermentation contains abundant beta-glucan in doing with unstrained highland barley spirit, often eats and can play good health-care effect.At present, the dried family workshop that only limits to of unstrained highland barley spirit and unstrained highland barley spirit produces, and receives the restriction of conditions such as production technology and environmental health, can't form commercial scale prodn, and the quality guaranteed period that unstrained highland barley spirit of making and unstrained highland barley spirit are done is short, is difficult for preserving.
Summary of the invention the purpose of this invention is to provide a kind of unstrained highland barley spirit and the dried preparation method of unstrained highland barley spirit, and the ability commercial scale prodn is that the sweet unstrained spirits and the sweet unstrained spirits of raw material done with the highland barley.
For realizing above-mentioned purpose, the technical scheme that the present invention takes is:
The preparation method that a kind of unstrained highland barley spirit and unstrained highland barley spirit are done, the unstrained highland barley spirit and the unstrained highland barley spirit that the highland barley commercial scale prodn are become to meet food sanitation standard are done, and this method is carried out according to the following steps:
Step 1: get highland barley, put into commercially available grain machinery and clear up, obtain clean highland barley;
Step 2: water intaking and the clean highland barley that obtains of step 1 respectively, water is added wheat wetting in the clean highland barley, obtain moisture highland barley, the quality of controlling water in this moisture highland barley accounts for 14%～18% of moisture highland barley total mass;
Step 3: the moisture highland barley that step 2 obtains is peeled;
Step 4: the highland barley of step 3 decortication is carried out selected, obtain the full highland barley of granularity;
Step 5: the highland barley polishing that step 4 is selected;
Step 6: the highland barley after the polishing in the step 5 is carried out the look choosing, obtain pure color highland barley rice;
Step 7: the pure color highland barley rice that step 6 is obtained soaks 24h～26h, behind the drainage, under 100 ℃～110 ℃ temperature, steams 1h～1.5h;
Step 8: the highland barley rice after steaming in the step 7 is cooled to 34 ℃～35 ℃,, commercially available koji is added in this highland barley rice, and stir in the ratio that adds 4g～4.5g koji in every kilogram of highland barley rice;
Step 9: under 32 ℃～34 ℃ constant temperature, insulation 24h～36h makes unstrained highland barley spirit with the highland barley rice of admixing koji in the step 8,
Perhaps, elder generation under 32 ℃～34 ℃ constant temperature, is incubated 24h～36h with the highland barley rice of admixing koji in the step 8, makes unstrained highland barley spirit; Then, be that 120 ℃～145 ℃, pressure are under the condition of 0.2MPa～0.3MPa with this unstrained highland barley spirit in temperature, sterilization 6min～10min; Afterwards, under identical temperature and pressure condition, carry out the two-stage sterilization of identical time; Make the finished product unstrained highland barley spirit, this finished product unstrained highland barley spirit is dry, process unstrained highland barley spirit and do.
Wherein, the thousand seed weight of highland barley is 45g～47g in the step 1.Used highland barley is adopted " dark blue 25 " or " dark blue 320 ".
Wherein, the decortication time in the step 3 is 2min～5min.
Wherein, the full highland barley of granularity is that granularity is the highland barley of φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm in the step 4.
Wherein, the polishing time in the step 5 is 5min～10min.
Wherein, the pure color highland barley rice in the step 6 is pure color Bai Yingbai highland barley rice.
Wherein, the drying in the step 9 adopts lyophilize or ultra red ray drying.
Wherein, the quality of water accounted for unstrained highland barley spirit and does 23%～25% of total mass during the unstrained highland barley spirit that makes of step 9 was done.
Preparing method of the present invention adopts commercial scale prodn that Tibet high-quality highland barley is processed the unstrained highland barley spirit and the unstrained highland barley spirit that meet food sanitation standard and does; Prolong the quality guaranteed period that unstrained highland barley spirit and unstrained highland barley spirit are done; Be easy to preserve, transport and carry; And mouthfeel is excellent, and instant more can be given full play to the nourishing function of highland barley.
Embodiment is elaborated to the present invention below in conjunction with embodiment.
Preparing method of the present invention can the commercial scale prodn unstrained highland barley spirit and unstrained highland barley spirit do, this preparation method carries out according to the following steps:
Step 1: get the highland barley of thousand seed weight 45～47g, put into the grain sifting machine and screen, place stone remover to clear up the highland barley that filters out then, go the stone removal of impurities, obtain clean highland barley;
Highland barley is adopted " dark blue 25 " or " dark blue 320 ".
The purpose of screening is " big assorted " and " the flat highland barley " of removing in the raw material highland barley.Removing stone is " big handstone " and " small clod of removing in the raw material highland barley ".
Step 2: the clean highland barley that obtains with step 1 of water intaking respectively, with carrying out wheat wetting in this clean highland barley of water adding, obtain moisture highland barley, the quality of controlling water in this moisture highland barley accounts for 14～18% of moisture highland barley total mass;
Step 3: the moisture highland barley in the step 2 is put into peeling machine, decortication 2～5min is clean with the wheat skin disengaging of highland barley;
Step 4: the highland barley of decortication in the step 3 is poured in the preparator, carry out selectedly, obtain the full highland barley of granularity, the granularity of the highland barley that this granularity is full is φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm;
Selected can the removal in the decortication process squeezed broken highland barley grains.
Step 5: with the full highland barley of granularity that step 4 obtains, polishing 5～10min obtains granular glittering and translucent highland barley;
Polishing can make the unstrained highland barley spirit grain grain of processing separate not conglomeration.
Step 6: the highland barley after the polishing in the step 5 is carried out the look choosing, remove variegated highland barley grain, obtain pure color Bai Yingbai grain highland barley rice;
Step 7: the pure color Bai Yingbai grain highland barley rice that step 6 is obtained is loaded with in the steeping tank of water by injecting in batches, soaks 24～26h, drainage, and last steam box under 100～110 ℃ temperature, steams 1～1.5h, and highland barley rice is steamed to medium well;
Step 8: the highland barley rice after steaming in the step 7 is moved to cooling chamber, be cooled to 34 ℃～35 ℃,, commercially available koji is added in this highland barley rice, stir in the ratio that adds 4g～4.5g koji in every kilogram of highland barley rice;
Step 9: with the highland barley rice of admixing koji in the step 8 heat-preservation fermentation jar of packing into, under 32～34 ℃ constant temperature, insulation 24～36h makes unstrained highland barley spirit,
Perhaps, earlier with the highland barley rice of admixing koji in the step 8 heat-preservation fermentation jar of packing into, under 32～34 ℃ constant temperature, insulation 24～36h; Making unstrained highland barley spirit, this unstrained highland barley spirit is placed in the sterilization tank, is that 120～145 ℃, pressure are under the condition of 0.2～0.3MPa in temperature, sterilization 6～10min; Then, under identical temperature and pressure condition, carry out the two-stage sterilization of identical time, make the finished product unstrained highland barley spirit; This finished product unstrained highland barley spirit is packed with pop can, become the commodity unstrained highland barley spirit
Perhaps, earlier with the highland barley rice of admixing koji in the step 8 heat-preservation fermentation jar of packing into, under 32～34 ℃ constant temperature; Be incubated 24～36 hours, make unstrained highland barley spirit, this unstrained highland barley spirit is placed in the sterilization tank; In temperature is that 120～145 ℃, pressure are under the condition of 0.2～0.3MPa, sterilizes 6～10 minutes, then; Under identical temperature and pressure condition, carry out the two-stage sterilization of identical time, make the finished product unstrained highland barley spirit; This finished product unstrained highland barley spirit is carried out lyophilize or ultra red ray drying, process unstrained highland barley spirit and do, the quality of controlling the dried middle water of this unstrained highland barley spirit is 23～25% of the dried total mass of unstrained highland barley spirit; Afterwards, this unstrained highland barley spirit done use plastic-aluminum combined vacuum packaging, it is dried to process the commodity unstrained highland barley spirit.
Preparing method of the present invention can process Tibet high-quality highland barley commercial scale prodn the unstrained highland barley spirit or the unstrained highland barley spirit that meet food sanitation standard and do, and has prolonged the quality guaranteed period that unstrained highland barley spirit or unstrained highland barley spirit are done, and it is carried out can, makes things convenient for storage and transport.
Embodiment 1:
Get " dark blue 25 " highland barley of thousand seed weight 45g, in commercially available sifting machine and stone remover, screen and go stone successively, obtain clean highland barley; With carrying out wheat wetting in this clean highland barley of water adding, obtain moisture highland barley, the quality of controlling water in the moisture highland barley accounts for 14% of moisture highland barley total mass; Moisture highland barley is put into peeling machine, decortication 2min is clean with the wheat skin disengaging of highland barley; Highland barley after the decortication is poured in the preparator, carry out selectedly, obtaining granularity is the full highland barley of granularity of φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm; With selected highland barley, polishing 5min obtains granular glittering and translucent highland barley; Highland barley after the polishing is carried out the look choosing, remove variegated highland barley grain, obtain pure color Bai Yingbai grain highland barley rice; This pure color Bai Yingbai grain highland barley rice is loaded with in the steeping tank of water by injecting in batches, soaks 24h, drainage steams 1.5h under 100 ℃ temperature, and highland barley rice is steamed to medium well; Highland barley rice after steaming is moved to cooling chamber, be cooled to 34 ℃, the ratio in adding the 4g koji in every kilogram of highland barley rice adds commercially available koji in this highland barley rice, stirs; With the highland barley rice of the admixing koji heat-preservation fermentation jar of packing into, under 32 ℃ constant temperature, insulation 36h makes unstrained highland barley spirit.
Embodiment 2:
Get " dark blue 320 " highland barley of thousand seed weight 47g, in commercially available sifting machine and stone remover, screen and go stone successively, obtain clean highland barley; With carrying out wheat wetting in this clean highland barley of water adding, obtain moisture highland barley, the quality of controlling water in the moisture highland barley accounts for 18% of moisture highland barley total mass; Moisture highland barley is put into peeling machine, decortication 5min is clean with the wheat skin disengaging of highland barley; Highland barley after the decortication is poured in the preparator, carry out selectedly, obtaining granularity is the full highland barley of granularity of φ 2.7～4 * 3～5mm to φ 2.7～4 * 3～5mm; With selected highland barley, polishing 10min obtains granular glittering and translucent highland barley; Highland barley after the polishing is carried out the look choosing, remove variegated highland barley grain, obtain pure color Bai Yingbai grain highland barley rice; This pure color Bai Yingbai grain highland barley rice is loaded with in the steeping tank of water by injecting in batches, soaks 26h, drainage steams 1h under 110 ℃ temperature, and highland barley rice is steamed to medium well; Highland barley rice after steaming is moved to cooling chamber, be cooled to 35 ℃, the ratio in adding the 4.5g koji in every kilogram of highland barley rice adds commercially available koji in this highland barley rice, stirs; With the highland barley rice of the admixing koji heat-preservation fermentation jar of packing into, under 34 ℃ constant temperature, insulation 24h; Make unstrained highland barley spirit, this unstrained highland barley spirit is placed in the sterilization tank, under the pressure of 120 ℃ temperature and 0.2MPa; Sterilization 10min, then, under identical temperature and pressure condition; Carry out the two-stage sterilization of identical time, make the finished product unstrained highland barley spirit; This finished product unstrained highland barley spirit is packed with pop can, become the commodity unstrained highland barley spirit.
Embodiment 3:
Get " dark blue 320 " highland barley of thousand seed weight 46g, in commercially available sifting machine and stone remover, screen and go stone successively, obtain clean highland barley; With carrying out wheat wetting in this clean highland barley of water adding, obtain moisture highland barley, the quality of controlling water in the moisture highland barley accounts for 16% of moisture highland barley total mass; Moisture highland barley is put into peeling machine, decortication 3.5min is clean with the wheat skin disengaging of highland barley; Highland barley after the decortication is poured in the preparator, carry out selectedly, obtaining granularity is the full highland barley of granularity of φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm; With selected highland barley, polishing 7.5min obtains granular glittering and translucent highland barley; Highland barley after the polishing is carried out the look choosing, remove variegated highland barley grain, obtain pure color Bai Yingbai grain highland barley rice; This pure color Bai Yingbai grain highland barley rice is loaded with in the steeping tank of water by injecting in batches, soaks 25h, drainage steams 1.25h under 105 ℃ temperature, and highland barley rice is steamed to medium well; Highland barley rice after steaming is moved to cooling chamber, be cooled to 34.5 ℃, the ratio in adding the 4.3g koji in every kilogram of highland barley rice adds commercially available koji in this highland barley rice, stirs; With the highland barley rice of the admixing koji heat-preservation fermentation jar of packing into, under 33 ℃ constant temperature, insulation 30h; Make unstrained highland barley spirit, this unstrained highland barley spirit is placed in the sterilization tank, under the pressure of 145 ℃ temperature and 0.3MPa; Sterilization 6min, then, under identical temperature and pressure condition; Carry out the two-stage sterilization of identical time, make the finished product unstrained highland barley spirit; This finished product unstrained highland barley spirit is packed with pop can, become the commodity unstrained highland barley spirit.
Embodiment 4:
Get " dark blue 320 " highland barley of thousand seed weight 45.5g, in commercially available sifting machine and stone remover, screen and go stone successively, obtain clean highland barley; With carrying out wheat wetting in this clean highland barley of water adding, obtain moisture highland barley, the quality of controlling water in the moisture highland barley accounts for 15% of moisture highland barley total mass; Moisture highland barley is put into peeling machine, decortication 3min is clean with the wheat skin disengaging of highland barley; Highland barley after the decortication is poured in the preparator, carry out selectedly, obtaining granularity is the full highland barley of granularity of φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm; With selected highland barley, polishing 6min obtains granular glittering and translucent highland barley; Highland barley after the polishing is carried out the look choosing, remove variegated highland barley grain, obtain pure color Bai Yingbai grain highland barley rice; This pure color Bai Yingbai grain highland barley rice is loaded with in the steeping tank of water by injecting in batches, soaks 24.5h, drainage steams 1.2h under 108 ℃ temperature, and highland barley rice is steamed to medium well; Highland barley rice after steaming is moved to cooling chamber, be cooled to 34.2 ℃, the ratio in adding 4.4g gram koji in every kilogram of highland barley rice adds commercially available koji in this highland barley rice, stirs; With the highland barley rice of the admixing koji heat-preservation fermentation jar of packing into, under 32.5 ℃ constant temperature, insulation 27h; Make unstrained highland barley spirit, this unstrained highland barley spirit is placed in the sterilization tank, under the pressure of 132.5 ℃ temperature and 0.25MPa; Sterilized 8 minutes, then, under identical temperature and pressure condition; Carry out the two-stage sterilization of identical time, make the finished product unstrained highland barley spirit; This finished product unstrained highland barley spirit is packed with pop can, become the commodity unstrained highland barley spirit.
Embodiment 5:
The finished product unstrained highland barley spirit that adopts embodiment 2 to process carries out lyophilize, processes unstrained highland barley spirit and does, and the quality of controlling the dried middle water of this unstrained highland barley spirit is 23% of the dried total mass of unstrained highland barley spirit.
Embodiment 6:
The finished product unstrained highland barley spirit that adopts embodiment 3 to process carries out lyophilize, processes unstrained highland barley spirit and does, and the quality of controlling the dried middle water of this unstrained highland barley spirit is 25% of the dried total mass of unstrained highland barley spirit.
Embodiment 7:
The finished product unstrained highland barley spirit that adopts embodiment 4 to process carries out ultra red ray drying, processes unstrained highland barley spirit and does, and the quality of controlling the dried middle water of this unstrained highland barley spirit is 24% of the dried total mass of unstrained highland barley spirit.
Claims (10)
1. the preparation method that does of unstrained highland barley spirit and unstrained highland barley spirit, the unstrained highland barley spirit that the highland barley commercial scale prodn is become to meet food sanitation standard is dried with unstrained highland barley spirit, it is characterized in that this method is carried out according to the following steps:
Step 1: get highland barley, put into commercially available grain machinery and clear up, obtain clean highland barley;
Step 2: water intaking and the clean highland barley that obtains of step 1 respectively, water is added wheat wetting in the clean highland barley, obtain moisture highland barley, the quality of controlling water in this moisture highland barley accounts for 14%～18% of moisture highland barley total mass;
Step 3: the moisture highland barley that step 2 obtains is peeled;
Step 4: the highland barley of step 3 decortication is carried out selected, obtain the full highland barley of granularity;
Step 5: the highland barley polishing that step 4 is selected;
Step 6: the highland barley after the polishing in the step 5 is carried out the look choosing, obtain pure color highland barley rice;
Step 7: the pure color highland barley rice that step 6 is obtained soaks 24h～26h, behind the drainage, under 100 ℃～110 ℃ temperature, steams 1h～1.5h;
Step 8: the highland barley rice after steaming in the step 7 is cooled to 34 ℃～35 ℃,, commercially available koji is added in this highland barley rice, and stir in the ratio that adds 4g～4.5g koji in every kilogram of highland barley rice;
Step 9: under 32 ℃～34 ℃ constant temperature, insulation 24h～36h makes unstrained highland barley spirit with the highland barley rice of admixing koji in the step 8,
Perhaps, elder generation under 32 ℃～34 ℃ constant temperature, is incubated 24h～36h with the highland barley rice of admixing koji in the step 8, makes unstrained highland barley spirit; Then, be that 120 ℃～145 ℃, pressure are under the condition of 0.2MPa～0.3MPa with this unstrained highland barley spirit in temperature, sterilization 6min～10min; Afterwards, under identical temperature and pressure condition, carry out the two-stage sterilization of identical time; Make the finished product unstrained highland barley spirit, this finished product unstrained highland barley spirit is dry, process unstrained highland barley spirit and do.
2. according to the described preparation method of claim 1, it is characterized in that the thousand seed weight of highland barley is 45g～47g in the said step 1.
3. according to the described preparation method of claim 2, it is characterized in that described highland barley is adopted " dark blue 25 " or " dark blue 320 ".
4. according to the described preparation method of claim 1, it is characterized in that the decortication time in the said step 3 is 2min～5min.
5. according to the described preparation method of claim 1, it is characterized in that the full highland barley of granularity is that granularity is the highland barley of φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm in the said step 4.
6. according to the described preparation method of claim 1, it is characterized in that the polishing time in the said step 5 is 5min～10min.
7. according to the described preparation method of claim 1, it is characterized in that the pure color highland barley rice in the said step 6 is pure color Bai Yingbai highland barley rice.
8. according to the described preparation method of claim 1, it is characterized in that the drying in the said step 9 adopts lyophilize or ultra red ray drying.
9. according to the described preparation method of claim 1, it is characterized in that the quality of water accounted for unstrained highland barley spirit and does 23%～25% of total mass during the unstrained highland barley spirit that said step 9 makes was done.
10. according to the described preparation method of claim 1, it is characterized in that, get " dark blue 320 " highland barley of thousand seed weight 45.5g～47g, in commercially available sifting machine and stone remover, screen and go stone successively, obtain clean highland barley; With carrying out wheat wetting in this clean highland barley of water adding, obtain moisture highland barley, the quality of controlling water in the moisture highland barley accounts for 14%～16% of moisture highland barley total mass; Moisture highland barley is put into peeling machine, decortication 3min～5min is clean with the wheat skin disengaging of highland barley; Highland barley after the decortication is poured in the preparator, carry out selectedly, obtaining granularity is the full highland barley of granularity of φ 2.5～3 * 3～4mm to φ 2.7～4 * 3～5mm; With selected highland barley, polishing 6min～10min obtains granular glittering and translucent highland barley; Highland barley after the polishing is carried out the look choosing, remove variegated highland barley grain, obtain pure color Bai Yingbai grain highland barley rice; This pure color Bai Yingbai grain highland barley rice is loaded with in the steeping tank of water by injecting in batches, soaks 24.5h～26h, drainage steams 1.2h～1.5h under 100 ℃～108 ℃ temperature, and highland barley rice is steamed to medium well; Highland barley rice after steaming is moved to cooling chamber, be cooled to 34.2 ℃～35 ℃,, commercially available koji is added in this highland barley rice, stir in the ratio that adds 4g～4.4g koji in every kilogram of highland barley rice; With the highland barley rice of the admixing koji heat-preservation fermentation jar of packing into, under 32.5 ℃～34 ℃ constant temperature, insulation 27h～36h; Make unstrained highland barley spirit, this unstrained highland barley spirit is placed in the sterilization tank, under 132.5 ℃～145 ℃ temperature and the pressure of 0.2MPa～0.25MPa; Sterilized 6 minutes～8 minutes, then, under identical temperature and pressure condition; Carry out the two-stage sterilization of identical time, make the finished product unstrained highland barley spirit; This finished product unstrained highland barley spirit is packed with pop can, become the commodity unstrained highland barley spirit.
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| CN102329707A (en) * | 2011-08-25 | 2012-01-25 | 河北农业大学 | Sweet fermented oat wine production method |
| CN106085705A (en) * | 2016-06-21 | 2016-11-09 | 西藏日喀则市正堂食品综合有限公司 | A kind of manufacture method brewing the barley wine i.e. drunk |
| CN106071762A (en) * | 2016-06-27 | 2016-11-09 | 王永妍 | A kind of nutritive water sweet unstrained spirits of fruity grain rice and preparation method thereof |
| CN107048202A (en) * | 2017-04-19 | 2017-08-18 | 江苏省农业科学院 | A kind of hot wind and microwave combination drying produces the expanded crisp method of highland barley |
| CN109337839A (en) * | 2018-11-08 | 2019-02-15 | 浙江大学 | A method of highland barley natto is prepared using microbial inoculum |
| CN110591854B (en) * | 2019-10-07 | 2022-11-22 | 北方民族大学 | Oat sweet fermented grain solid beverage and preparation method thereof |
| CN111084325A (en) * | 2019-12-05 | 2020-05-01 | 浙江大学 | Preparation method of low-starch highland barley oatmeal |
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| CN1114152A (en) * | 1995-04-11 | 1996-01-03 | 李宏征 | Technique for producing soft package of unfiltered sweet wine |
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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: Box 14-081, No. 189, Jinzhu West Road, Lhasa City, Tibet Autonomous Region, 850000 Patentee before: Tibet Tianmaili Health Food Co., Ltd. |