CN103519086B - 一种青稞花的生产工艺 - Google Patents
一种青稞花的生产工艺 Download PDFInfo
- Publication number
- CN103519086B CN103519086B CN201310492671.XA CN201310492671A CN103519086B CN 103519086 B CN103519086 B CN 103519086B CN 201310492671 A CN201310492671 A CN 201310492671A CN 103519086 B CN103519086 B CN 103519086B
- Authority
- CN
- China
- Prior art keywords
- highland barley
- flower
- production technology
- water
- airing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000004140 cleaning Methods 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
一种青稞花的生产工艺，包括如下步骤：原料验收、清洗、晾晒、伴水、气压膨化、烘烤和冷却后充气包装。本发明丰富了青稞食品的品种，将青稞加工成方便即食小食品，便于保存携带。
Description
技术领域
本发明涉及一种以青稞为主要原料制成的食品，尤其是一种青稞花的生产工艺。
背景技术
青稞又称裸大麦，是禾本科大麦属作物，在世界许多国家和地区作为主要粮食作物已有几千年历史。20世纪以后随着稻米和小麦的食用量增加，大麦的食用量急剧减少。然而20世纪80年代以来由于青稞丰富的营养成分和特有的保健品质以及在燃料工业中的潜力，在发达国家日趋受到重视掀起综合研究利用的热潮。我国青藏高原地区是青稞的起源中心之一，拥有占全世界三分之二以上的裸大麦资源，尤其富藏黑色、紫色、灰色等深色品种，将之科学合理的利用将带来巨大的经济效益和社会效益，且对藏区农业种植结构的调整都将具有潜在意义。现代研究发现黑色食品中的天然色素花色苷类物质具有较强的消除体内自由基和抗氧化作用具有延缓衰老、预防癌症等功效醐。藏区黑青稞种皮中的黑色素具有较强的抗氧化、抗突变和抗肿瘤等功能。
发明内容
本发明的目的是提供一种青稞花的生产工艺，其具体技术方案如下：一种青稞花的生产工艺，包括如下步骤：
（1）原料验收：选颗粒饱满，无虫蛀、无霉变的青稞；
（2）清洗：青稞清洗干净，去除石头、杂物和青稞尖；
（3）晾晒：晾晒至青稞水份6.5—7%；
（4）伴水：称取一定量晾晒后的青稞，按其重量的4%加水，拌料机拌匀，使每一粒青稞都充分接触到水；
（5）气压膨化：膨化机开机预热30min，将伴水后的青稞装进膨化机的滚筒里，温度控制在130—150℃，加热20min，当膨化机的滚筒内压力达到0.75mpa时，关机，开启滚筒引爆得到青稞花；
（6）烘烤：膨化后的青稞花均匀的喷上糖料并加入一定量的奶油，伴至融化，送入烘烤机13min—15min，控制温度145—150℃，青稞花成品出锅；
（7）冷却后充气包装。
作为本发明的优选技术方案：
步骤（6）所述烘烤前烘烤机预热13min，预热到145℃。
步骤（7）所述包装后每一袋净含量13g。
本发明改善了传统青稞食品的口感，并保持青稞原有的营养成分，丰富了青稞食品的品种，给广大人民提供一种酥脆香甜又富含营养的休闲食品。 将青稞加工成方便即食小食品，便于保存携带。青稞中特有的膳食纤维、黑色素，更符合当今消费者对于自身健康的追求，市场更易于接受，从而扩大产业结构，带动藏区青稞资源的综合利用。
具体实施方式
原料验收：青稞颗粒饱满，无虫蛀、无霉变，肉眼可见异杂物<0.5%；
清洗：青稞清洗干净，去除石头、杂物、青稞尖；
晾晒：晾晒至青稞水份6.5—7%；
伴水：称取一定量青稞，按原料重量4%加水，拌料机拌匀，每一粒青稞都充分接触到水；
气压膨化：膨化机开机预热30min，将准备好的原料装进膨化机的滚筒里，温度控制在130—150℃。受热20min，当压力达到0.75mpa时，关机，开锅引爆得到青稞花；
烘烤：烤前烘烤机预热10min，预热到145℃，青稞均匀的喷上糖料，糖料为糖、果酱、蜂蜜、炼奶、盐和奶油的一种或多种组成。称取一定量的奶油融化，加入伴好糖浆的青稞，烘烤13min—15min，控制温度145—150℃，青稞酥脆出锅；
冷却；
充气包装：包装袋填充氮气包装，每一袋净含量13g。
Claims (3)
1.一种青稞花的生产工艺，其特征在于，包括如下步骤：
（1）原料验收：选颗粒饱满、无虫蛀、无霉变的青稞；
（2）清洗：青稞清洗干净，去除石头、杂物和青稞尖；
（3）晾晒：晾晒至青稞水份6.5—7%；
（4）伴水：称取晾晒后的青稞，按其重量的4%加水，拌料机拌匀，使每一粒青稞都充分接触到水；
（5）气压膨化：膨化机开机预热30min，将伴水后的青稞装进膨化机的滚筒里，温度控制在130—150℃，加热20min，当膨化机的滚筒内压力达到0.75mpa时，关机，开启滚筒引爆得到青稞花；
（6）烘烤：膨化后的青稞花均匀的喷上糖料并加入一定量的奶油，伴至融化，送入烘烤机13min—15min，控制温度145—150℃，青稞花成品出锅；
（7）冷却后充气包装。
2.根据权利要求1所述的一种青稞花的生产工艺，其特征在于，步骤（6）所述烘烤前烘烤机预热13min，预热到145℃。
3.根据权利要求1或2所述的一种青稞花的生产工艺，其特征在于，步骤（7）所述包装后每一袋净含量13g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310492671.XA CN103519086B (zh) | 2013-10-21 | 2013-10-21 | 一种青稞花的生产工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310492671.XA CN103519086B (zh) | 2013-10-21 | 2013-10-21 | 一种青稞花的生产工艺 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103519086A CN103519086A (zh) | 2014-01-22 |
| CN103519086B true CN103519086B (zh) | 2015-02-11 |
Family
ID=49921724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310492671.XA Expired - Fee Related CN103519086B (zh) | 2013-10-21 | 2013-10-21 | 一种青稞花的生产工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519086B (zh) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207026A (zh) * | 2014-07-09 | 2014-12-17 | 四川徽记食品股份有限公司 | 一种低糖化五谷膨化食品及其加工方法 |
| CN109007604A (zh) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | 一种杂粮坚果混合早餐的制备方法 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283752B (zh) * | 2008-05-09 | 2011-03-16 | 甘肃奇正实业集团有限公司 | 膨化青稞米片的加工方法 |
| CN101744184B (zh) * | 2010-01-11 | 2013-01-16 | 贵州旭阳食品（集团）有限公司 | 一种玉米花的制作方法 |
| CN102258110B (zh) * | 2011-08-25 | 2012-11-21 | 福州市食品工业研究所 | 一种薏米爆米花及其加工方法 |
-
2013
- 2013-10-21 CN CN201310492671.XA patent/CN103519086B/zh not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103519086A (zh) | 2014-01-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104770443A (zh) | 营养麻花及其制作方法 | |
| CN103783227B (zh) | 青稞复合型袋泡茶 | |
| CN105341697A (zh) | 一种红枣杂粮锅巴及其制备方法 | |
| CN103976226A (zh) | 一种茶香米粥及其制备方法 | |
| CN101810235B (zh) | 一种迷你小甘薯及其制作方法 | |
| CN104304999A (zh) | 一种蜂蜜茶香锅巴及其制备方法 | |
| CN104041783A (zh) | 泡椒及其制作方法 | |
| CN103519086B (zh) | 一种青稞花的生产工艺 | |
| CN102696984A (zh) | 一种面包猪血布丁及其制备方法 | |
| CN101683176A (zh) | 一种可方便即食米食品的制备工艺与奶茶配方 | |
| CN103829209B (zh) | 即食陵水酸粉酱料包 | |
| CN103169052B (zh) | 牛油自热式即食型火锅菜生产方法 | |
| CN105746766A (zh) | 柑橘水果茶及其制备方法 | |
| CN104000121A (zh) | 一种大米米粉及其制备方法 | |
| CN104013037B (zh) | 一种蜜烤油炸花生的生产工艺及设备 | |
| KR20160079971A (ko) | 생약첨가 특술발효 증류식 소주제조방법 | |
| CN104473248A (zh) | 一种牛肉浓汤罐头及其制备方法 | |
| CN104322854A (zh) | 一种杂粮糖及其制备方法 | |
| CN103783402A (zh) | 一种血麦锅巴 | |
| CN107439935A (zh) | 一种保健蜂蜜槐花糕点及其制备方法 | |
| CN105747129A (zh) | 一种即食五谷鸭蛋及其制作方法 | |
| CN104172001B (zh) | 香辣番茄丝的制备方法 | |
| KR20110109500A (ko) | 딸기 소스 조성물의 제조방법 | |
| CN105746764A (zh) | 解热茶及其制备方法 | |
| Balasubramanian et al. | Formulation of little millet based south Indian traditional tribal food (Achikae) through linear programming approach |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANGRI-LA HIDDEN DRAGON BIOLOGICAL DEVELOPMENT CO Free format text: FORMER OWNER: SHANGRI-LA HIDDEN DRAGON BIOLOGICAL RESOURCES DEVELOPMENT CO., LTD. Effective date: 20150414 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150414 Address after: 674400 Diqing Tibetan Autonomous Prefecture in Yunnan province Shangri-La County Changdu Road No. 13 Patentee after: Shangri-La Hidden Dragon biological development Limited by Share Ltd Address before: 674400 Diqing Tibetan Autonomous Prefecture in Yunnan province Shangri-La County Changdu Road No. 13 Patentee before: Hidden Dragon, Shangri-la living resources exploitation limited company |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150211 Termination date: 20151021 |
|
| EXPY | Termination of patent right or utility model |