CN102178180B - Highland barley rice made of highland barley powder and processing method thereof - Google Patents
Highland barley rice made of highland barley powder and processing method thereof Download PDFInfo
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Abstract
The invention discloses highland barley rice made of highland barley powder and a processing method thereof. The highland barley rice consists of 94 to 98 weight percent of highland barley micropowder, 1 to 4 percent of highland barley germ micropowder and 1 to 2 percent of highland barley green micropowder. The processing method comprises: screening highland barley, removing stones, wetting wheat and degerming; grinding the degermed highland barley, highland barley germ and highland barley green into micropowder; and mixing the three kinds of micropowder, making the weight water content reach 16 to 32 percent, performing extrusion forming at the temperature of 50 to 140 DEG C and under the pressure of 1 to 5MPa, cutting into nutritional rice grains, drying the nutritional rice grains till the weight water content in the nutritional rice grains reaches 8 to 9 percent, and cooling to normal temperature to obtain highland barley rice. The highland barley rice disclosed by the invention is convenient to steam and cook, can be cooked independently or in combination with other grains, and can be directly taken as quick meal in a hurry; and the highland barley rice is a new product created for promoting Tibet barley.
Description
Technical field
The invention belongs to the foodstuff processing technology field, relate to a kind of highland barley grain of rice made from highland barley flour; The invention still further relates to a kind of processing method of this highland barley.
Background technology
" Chinese medicine encyclopedia Tibetanmedicine " record " highland barley, sweet, cool and weigh: beneficial able-bodied sun, except greasy in the urine, clearing away heat and eliminating dampeness, cold-dispelling, rather 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 lipid, norcholesterol and angiocardiopathy preventing, 2005, the beta glucan that FDA Food and Drug Administration (FDA) has announced in the highland barley class cereal was a kind of physiological function composition that has reducing blood lipid, adjusts blood sugar, toxin-expelling intestine-cleaning and protective effect on cancer risk.So that Tibet high-quality highland barley becomes " personal value " the highest, the most well received wheat crops.But the Highland Barley In Xizang grain has the hard pericarp that thickness is 0.03～0.08mm (being commonly called as kind of a skin), and this pericarp is made of orderly compact arranged cellulose, and quality is tight, causes the highland barley grain to be difficult for boiling, and is inconvenient to cook, and when edible separately, mouthfeel is single.
Summary of the invention
In order to overcome above-mentioned problems of the prior art, the purpose of this invention is to provide a kind of easily ripe highland barley that does not have hard pericarp made from highland barley flour, can boil simultaneously with rice, when the state of emergency, also can be used as fast food directly edible.
Another object of the present invention provides a kind of processing method of above-mentioned highland barley.
For achieving the above object, the technical solution adopted in the present invention is, a kind of highland barley made from highland barley flour, and by weight percentage, the highland barley micro mist by 94%～98%, 1%～4% barley germ micro mist and 1%～2% barley green micro mist form.
The particle diameter of described highland barley micro mist is 300 orders～400 orders, and the particle diameter of described barley germ micro mist is 300～400 orders, and the particle diameter of described barley green micro mist is 300～400 orders.
Another technical scheme of the present invention is, a kind of processing method of above-mentioned highland barley is specifically carried out according to the following steps:
Step 1: highland barley successively through screening, removing stone and wheat wetting, is obtained the wheat wetting highland barley;
Step 2: the wheat wetting highland barley in the step 1 is taken off embryo, obtain barley germ and take off the embryo highland barley;
Step 3: the embryo highland barley that takes off in the step 2 is peeled, and be squeezed into the small rice grain that particle diameter is 2mm～3.5mm, through toasting, pulverize, sieving, obtain the highland barley micro mist;
Barley germ in the step 2 is toasted, pulverizes, sieves, obtain the barley germ micro mist;
Get barley green, through toasting, pulverize, sieving, obtain the barley green micro mist;
Step 4: by weight percentage, get respectively the highland barley micro mist 94%～98% that step 3 makes, the highland barley micro mist 1%～2% that the barley germ micro mist 1%～4% that step 3 makes and step 3 make, mix, form mixed material, make the weight water content in this compound material reach 16%～32%, form the aqueous mixture material, this aqueous mixture material of extruding under 50 ℃～140 ℃ temperature and the pressure of 1MPa～5MPa, and cut into the Nutritive Rice particle, dry this Nutritive Rice particle carries out, making the weight water content in the Nutritive Rice particle is 8%～10%, is cooled to normal temperature, obtains highland barley.
Highland barley of the present invention is take highland barley flour, barley green micro mist and barley germ as raw material, and at high temperature extruding forms, any surface finish, and full grains, profile such as highland barley grain or ball grain, endoplasm is pliable and tough smooth, and the boiling culinary art is convenient; Can eat separately or eat with other cereal collocation, the fast food when also can be used as the state of emergency is directly edible, creatively for Highland Barley In Xizang goods family provides new kind, for new kind has been created in the expansion that pushes away of Highland Barley In Xizang.
The specific embodiment
The present invention is described in detail below in conjunction with the specific embodiment.
The problem that be difficult for boiling in order to overcome highland barley, mouthfeel is single; the invention provides pliable and tough smooth, the boiling of a kind of any surface finish, full grains, endoplasm made from highland barley flour and cook easily highland barley; its profile such as highland barley grain or ball grain, expanding for pushing away of Highland Barley In Xizang provides the innovation kind.This highland barley grain of rice by weight percentage, the highland barley micro mist by 94～98%, 1～4% barley germ micro mist and 1～2% barley green micro mist form; Wherein, the particle diameter of highland barley micro mist is 300～400 orders, and the particle diameter of barley germ micro mist is 300～400 orders, and the particle diameter of barley green micro mist is 300～400 orders.
The present invention also provides a kind of processing method of above-mentioned highland barley, specifically carries out according to the following steps:
Step 1: highland barley is processed through screening, go stone and wheat wetting successively, obtain the wheat wetting highland barley;
Step 2: the wheat wetting highland barley in the step 1 is put into germ separator take off embryo, obtain barley germ and take off the embryo highland barley;
Step 3: the embryo highland barley that takes off in the step 2 is peeled, make rice material glittering and translucent, limpid in sight; Then put into food extruder and be squeezed into the small rice grain that particle diameter is 2～3.5mm; With this small rice grain frequency microwave baking that is 2200～2400MHz 240～260 seconds; Place the food-grade micronizer to pulverize 10～20min the small rice grain after the baking, obtain flour, this flour is crossed 300～400 mesh sieves, obtain the highland barley micro mist;
To take off the embryo highland barley and push, and obtain particle diameter and crack rice uniformly, in the time of can overcoming baking, the hullessbarley seed underdone phenomenon that causes not of uniform size guarantees that the quality of cracking rice behind the parch is consistent;
Be the microwave baking 240～260 seconds of 2200～2400MHz with the barley germ frequency in the step 2; Then, place the food-grade micronizer to pulverize 10～20min the barley germ after the baking, and cross 300～400 mesh sieves, obtain the barley germ micro mist;
Getting commercially available barley green, is the microwave baking 240～260 seconds of 2200～2400MHz with frequency; Then, place the food-grade micronizer to pulverize 10～20min the barley green after the baking, and cross 300～400 mesh sieves, obtain the barley green micro mist;
Step 4: by weight percentage, get respectively the highland barley micro mist 94～98% that step 3 makes, the highland barley micro mist 1～2% that the barley germ micro mist 1～4% that step 3 makes and step 3 make, mix, form mixed material, this mixed material is sent into the twin-screw extrusion granule-forming machine extruder granulation that German Ka Er company (BCTG) makes, and in this extruder, pass into water and steam simultaneously, make the weight water content in the mixed material reach 16～32%, form the aqueous mixture material, with this aqueous mixture material extrusion molding under the pressure of 50～140 ℃ temperature and 1～5MPa, and cut into the Nutritive Rice particle, this Nutritive Rice particle is carried out drying, making the weight water content in the Nutritive Rice particle is 8～10%, is cooled to normal temperature, obtains highland barley.
The highland barley grain of rice of the present invention is take the Highland Barley In Xizang powder as major ingredient, and highland barley is ground system, from going out barley germ, and is processed into the highland barley micro mist; Highland barley micro mist, barley germ and barley green are mixed into ground rice; This mixing rice powder is sent into BCTG twin-screw extrusion granule-forming machine extruder granulates, simultaneously in extruder, pass into water and steam, make the weight water content in the mixing rice powder before extrusion die, reach 16～32%, under the operating pressure of 50～140 ℃ operating temperatures and 1～5MPa, push; Material is extruded from extrusion die, and cutting forms the Nutritive Rice particle again; Then with this Nutritive Rice particle drying to weight water content 8～10%, be cooled to normal temperature, obtain end product.
The highland barley that processing method of the present invention is produced is the reinforced nutritious rice of a kind of quality restructuring in the grain processing field, and this processing utilizes again to barley germ, and it is entered in the highland barley, has improved nutrition and the quality of highland barley; After several stage process processing, satisfying extruding becomes full grain of rice type product.
Embodiment 1
Highland barley is processed through screening, go stone and wheat wetting successively, obtain the wheat wetting highland barley; This wheat wetting highland barley is put into germ separator take off embryo, obtain barley germ and take off the embryo highland barley; To take off the decortication of embryo highland barley, and make rice material glittering and translucent, limpid in sight; Then put into food extruder and be squeezed into the small rice grain that particle diameter is 2～3.5mm; With this small rice grain frequency microwave baking that is 2200MHz 260 seconds; Place the food-grade micronizer to pulverize 10min the small rice grain after the baking, obtain flour, this flour is crossed 300 mesh sieves, obtain the highland barley micro mist; Be that the microwave baking of 2200MHz was placed in the food-grade micronizer and pulverizes 10min in 260 seconds with the barley germ frequency, and cross 300 mesh sieves, obtain the barley germ micro mist; Get barley green, be that the microwave baking of 2200MHz was placed in the food-grade micronizer and pulverizes 10min in 260 seconds with frequency, and cross 300 mesh sieves, obtain the barley green micro mist; By weight percentage, get respectively the highland barley micro mist 94%, barley germ micro mist 4% and the highland barley micro mist 2% that make, mix, form mixed material, this mixed material is sent into twin-screw extrusion granule-forming machine extruder, simultaneously in this extruder, pass into water and steam, make the weight water content in the mixed material reach 16%, form the aqueous mixture material, with this aqueous mixture material extrusion molding under the pressure of 50 ℃ temperature and 5MPa, and cut into the Nutritive Rice particle, dry, making the weight water content in the Nutritive Rice particle is 8%, is cooled to normal temperature, obtains highland barley.
After testing, every liter heavy 1428～1432 gram of this highland barley, proportion is 1.35, and hardness 6.0 is similar to natural highland barley, and anti-soaking, and stands and rubs, and color and luster, local flavor, fragrance is similar natural highland barley all, as eating better effects if with natural rice is mixed.
Embodiment 2
Highland barley is processed through screening, go stone and wheat wetting successively, obtain the wheat wetting highland barley; This wheat wetting highland barley is put into germ separator take off embryo, obtain barley germ and take off the embryo highland barley; To take off the decortication of embryo highland barley, and make rice material glittering and translucent, limpid in sight; Then put into food extruder and be squeezed into the small rice grain that particle diameter is 2～3.5mm; With this small rice grain frequency microwave baking that is 2400MHz 240 seconds; Place the food-grade micronizer to pulverize 20min the small rice grain after the baking, obtain flour, this flour is crossed 400 mesh sieves, obtain the highland barley micro mist; Be that the microwave baking of 2400MHz was placed in the food-grade micronizer and pulverizes 20min in 240 seconds with the barley germ frequency, and cross 400 mesh sieves, obtain the barley germ micro mist; Getting barley green, is that the microwave baking of 2400MHz was placed in the food-grade micronizer and pulverizes 20min in 240 seconds with frequency, crosses 400 mesh sieves, obtains the barley green micro mist; By weight percentage, get respectively the highland barley micro mist 98% that makes, barley germ micro mist 1% and highland barley micro mist 1%, mix, form mixed material, this mixed material is sent into the twin-screw extrusion granule-forming machine extruder of BCTG, simultaneously in this extruder, pass into water and steam, make the weight water content in the mixed material reach 32%, form the aqueous mixture material, with this aqueous mixture material extrusion molding under the pressure of 140 ℃ temperature and 1MPa, and cut into the Nutritive Rice particle, this Nutritive Rice particle is carried out drying, making the weight water content in the Nutritive Rice particle is 10%, is cooled to normal temperature, obtains highland barley.
Embodiment 3
Highland barley is processed through screening, go stone and wheat wetting successively, obtain the wheat wetting highland barley; This wheat wetting highland barley is put into germ separator take off embryo, obtain barley germ and take off the embryo highland barley; To take off the decortication of embryo highland barley, and make rice material glittering and translucent, limpid in sight; Then put into food extruder and be squeezed into the small rice grain that particle diameter is 2～3.5mm; With this small rice grain frequency microwave baking that is 2300MHz 250 seconds; Place the food-grade micronizer to pulverize 15min the small rice grain after the baking, obtain flour, this flour is crossed 350 mesh sieves, obtain the highland barley micro mist; Be that the microwave baking of 2300MHz was placed in the food-grade micronizer and pulverizes 15min in 250 seconds with the barley germ frequency, and cross 350 mesh sieves, obtain the barley germ micro mist; Get barley green, be that the microwave baking of 2300MHz was placed in the food-grade micronizer and pulverizes 15min in 250 seconds with frequency, and cross 350 mesh sieves, obtain the barley green micro mist; By weight percentage, get respectively the highland barley micro mist 96% that makes, the highland barley micro mist 1.5% that barley germ micro mist 2.5% and step 3 make, mix, form mixed material, this mixed material is sent into the twin-screw extrusion granule-forming machine extruder of BCTG, simultaneously in this extruder, pass into water and steam, make the weight water content in the mixed material reach 24%, form the aqueous mixture material, with this aqueous mixture material extrusion molding under the pressure of 95 ℃ temperature and 3MPa, and cut into the Nutritive Rice particle, this Nutritive Rice particle is carried out drying, making the weight water content in the Nutritive Rice particle is 9%, is cooled to normal temperature, obtains highland barley.
Claims (1)
1. a highland barley made from highland barley flour is characterized in that, described highland barley by weight percentage, the highland barley micro mist by 94%～98%, 1%～4% barley germ micro mist and 1%～2% barley green micro mist are made, concrete preparation process is:
Step 1: highland barley successively through screening, removing stone and wheat wetting, is obtained the wheat wetting highland barley;
Step 2: the wheat wetting highland barley in the step 1 is taken off embryo, obtain barley germ and take off the embryo highland barley;
Step 3: the embryo highland barley that takes off in the step 2 is peeled, and be squeezed into the small rice grain that particle diameter is 2mm～3.5mm, through toasting, pulverize, sieving, obtain the highland barley micro mist;
Barley germ in the step 2 is toasted, pulverizes, sieves, obtain the barley germ micro mist;
Get barley green, through toasting, pulverize, sieving, obtain the barley green micro mist;
Step 4: by weight percentage, get respectively the barley green micro mist 1%～2% that highland barley micro mist 94%～98% that step 3 makes, barley germ micro mist 1%～4% that step 3 makes and step 3 make, mix, and the formation water content reaches 16%～32% aqueous mixture material, this aqueous mixture material of extruding under 50 ℃～140 ℃ temperature and the pressure of 1MPa～5MPa, and cut into the Nutritive Rice particle, dry this Nutritive Rice particle, making the water content in the Nutritive Rice particle is 8%～10%, be cooled to normal temperature, obtain highland barley.
2. the highland barley made of highland barley flour according to claim 1, it is characterized in that, the particle diameter of described highland barley micro mist is 300 orders～400 orders, and the particle diameter of described barley germ micro mist is 300～400 orders, and the particle diameter of described barley green micro mist is 300～400 orders.
3. the processing method of a highland barley claimed in claim 1 is characterized in that, this processing method is specifically carried out according to the following steps:
Step 1: highland barley successively through screening, removing stone and wheat wetting, is obtained the wheat wetting highland barley;
Step 2: the wheat wetting highland barley in the step 1 is taken off embryo, obtain barley germ and take off the embryo highland barley;
Step 3: the embryo highland barley that takes off in the step 2 is peeled, and be squeezed into the small rice grain that particle diameter is 2mm～3.5mm, through toasting, pulverize, sieving, obtain the highland barley micro mist;
Barley germ in the step 2 is toasted, pulverizes, sieves, obtain the barley germ micro mist;
Get barley green, through toasting, pulverize, sieving, obtain the barley green micro mist;
Step 4: by weight percentage, get respectively the barley green micro mist 1%～2% that highland barley micro mist 94%～98% that step 3 makes, barley germ micro mist 1%～4% that step 3 makes and step 3 make, mix, form water content and reach 16%～32% aqueous mixture material, this aqueous mixture material of extruding under 50 ℃～140 ℃ temperature and the pressure of 1MPa～5MPa, and cut into the Nutritive Rice particle, dry this Nutritive Rice particle, making the water content in the Nutritive Rice particle is 8%～10%, be cooled to normal temperature, obtain highland barley.
4. processing method according to claim 3 is characterized in that, is the microwave baking small rice grain 240 seconds～260 seconds of 2200MHz～2400MHz with frequency in the described step 3, pulverizes 10min～20min, crosses 300 orders～400 mesh sieves, obtains the highland barley micro mist.
5. processing method according to claim 3, it is characterized in that, be the microwave baking barley germ 240 seconds～260 seconds of 2200MHz～2400MHz with frequency in the described step 3, pulverizes 10 min～20min, cross 300 orders～400 mesh sieves, obtain the barley germ micro mist.
6. processing method according to claim 3, it is characterized in that, be the microwave baking barley green 240 seconds～260 seconds of 2200MHz～2400MHz with frequency in the described step 3, pulverizes 10 min～20min, cross 300 orders～400 mesh sieves, obtain the barley green micro mist.
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| CN102630882B (en) * | 2012-05-15 | 2013-08-07 | 安徽燕之坊食品有限公司 | Highland barley millet instant food and preparation method thereof |
| CN102813142B (en) * | 2012-09-21 | 2013-12-18 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN102919648B (en) * | 2012-11-23 | 2013-10-02 | 安徽燕之坊食品有限公司 | Nutrient and health-care highland barley jelly and preparation method thereof |
| CN106135814A (en) * | 2015-03-13 | 2016-11-23 | 江苏沿海地区农业科学研究所 | A kind of hull-less barley Nutritive Rice and preparation method thereof |
| CN105248721A (en) * | 2015-10-16 | 2016-01-20 | 郑州轻工业学院 | Tea containing germinated highland barley, roses and green tea and preparation method of tea |
| CN109123412A (en) * | 2018-09-04 | 2019-01-04 | 武汉轻工大学 | A kind of high beta glucan highland barley wholemeal squeezes rice and its processing method |
| CN109527399A (en) * | 2019-01-07 | 2019-03-29 | 武汉轻工大学 | A kind of de- wheat bran highland barley aleurone compounding squeezes rice 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 |
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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: 850001 No. 189 Jinzhu West Road, Lhasa City, Tibet Autonomous Region Patentee before: Tibet Tianmaili Health Food Co., Ltd. |