CN104872684A - Astringency inducing highland barley oatmeal with corns and rice cake - Google Patents
Astringency inducing highland barley oatmeal with corns and rice cake Download PDFInfo
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Classifications
-
- 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
Abstract
The invention discloses astringency inducing highland barley oatmeal with corns and rice cake. The astringency inducing highland barley oatmeal comprises, by weight, 110-125 parts of highland barley, 26-33 parts of flavor and nutrition blending materials and an appropriate amount of water. The flavor and nutrition blending materials comprise, by weight, 8-12 parts of the green corns, 6-9 parts of wolfberry sprout, 14-17 parts of crucian soup, 6-8 parts of the rice cake, 10-13 parts of eggs, 0.7-0.9 part of halloysit, 0.5-0.8 part of dried ginger, 1.4-1.6 parts of non-glutinous rice, an appropriate amount of soybean oil and an appropriate amount of table salt. The astringency inducing highland barley oatmeal with the corns and the rice cake has the advantages that highland barley grain in the astringency inducing highland barley oatmeal is low in breakage degree, the astringency inducing highland barley oatmeal contains an appropriate amount of bran, and accordingly highland barley flakes have outstanding baking aroma after the highland barley flakes are dried by the aid of microwaves; fine sand is used as a medium, and loss of thermal-sensitive nutrient substances and physiologically active components in the highland barley can be prevented owing to a high-temperature short-time frying mode.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals.
Background technology
Highland barley is also known as hull-less barley, highland barley, meter great Mai, and make a kind of cereal crop of grass family Hordeum, mainly originating from the ground such as Tibet, China, Qinghai, Sichuan, Yunnan, is the main appetite of Tibetan people.Along with the development of society, present people pursue diet that is healthy and diversification day by day, and highland barley is owing to having medicinal and nutritive value widely, is more and more subject to liking of people.Show according to analysis, carbohydrate containing 75g, protein 8.1g, fatty 1.5g, insoluble fibre 1.8g, vitaminB10 .34mg, vitamin B2 0.11mg, niacin 6.7mg, vitamin E 0.96mg, calcium 118mg, potassium 644mg, magnesium 65mg, iron 40.7mg, zinc 2.38mg, selenium 4.60mg in every 100g highland barley, wherein the content of potassium and iron occupies the first place of cereal.In addition, in highland barley, the content of β-glucan is up to 3.66% ~ 8.62%, and it has the effects such as hypoglycemic, reducing blood lipid, antitumor and develop immunitypty, is the main function factor of highland barley.Often edible highland barley can not only supplement the various nutrients that health needs, but also can protect enteron aisle and cardiovascular, reduces the risk that diabetes, coronary heart disease and hypertension chronic diseases occur.But there is the defects such as fat content is low, gluten content is low, coarse mouthfeel, poor processability due to highland barley, cause highland barley deep processed product kind few, and highland barley cereals is one of product of highland barley deep processing.
All there are some defects in the technique of current production highland barley cereals.The instant oatmeal that market today is sold, the processing method mostly adopted is pulverized the multiple cereal grains such as highland barley, admixes milk powder, sugar and numerous food additive, and then the technique such as glue mill, saccharification, pre-gelatinized, steam roller tube drying, granulation is obtained.The oatmeal particle that the method is produced is more, containing multiple additives, and destroys the trophic structure of the cereals such as highland barley, fails to retain original fragrance of cereal and nutrition.
Civilian at " highland barley whole wheat sheet process study ", wherein the optimum maturation stage of highland barley adopts to precook at normal temperatures 20 minutes, dispel the heat after 10 minutes, again through steam pressure be 392kPa, temperature be 90 DEG C steam 30 minutes, and the long maturing process of high temperature can cause the loss of thermal sensitivity nutrition and physiologically active ingredient in the cereal materialses such as highland barley, cause its starch and protein transduction to become non-digestible resistance composition, thus reduce the nutritive value of cereal materials.
Also have some to produce pure highland barley cereals, although remain the original fragrance of most of highland barley and nutrition, the defect due to highland barley self makes the highland barley cereals mouthfeel made not good.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals.
The present invention is achieved by the following technical solutions:
A kind of astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals, is characterized in that, be made up of following raw material: highland barley 110-125, flavor nutrition spice 26-33 and water are appropriate;
Described flavor nutrition spice is made up of following raw material: green corn 8-12, medlar bud 6-9, gold carp soup 14-17, rice cake 6-8, egg 10-13, red halloysite 0.7-0.9, rhizoma zingiberis 0.5-0.8, polished rice 1.4-1.6, soybean oil and proper amount of salt;
The preparation method of described astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals, is characterized in that, comprise the following steps:
(1) remove the impurity in highland barley, highland barley is peeled, makes peeling rate reach 50%-65%, the highland barley after decortication is cleaned and dries; 2-4 is doubly put into pot to the fine sand of highland barley and is preheating to 220 DEG C-280 DEG C, put into highland barley mixing and do not stop the 1-2 minute that stir-fries, be separated fine sand and highland barley, obtain slaking highland barley;
(2) rinse to without fine sand adhesion with water purification after the cooling of slaking highland barley, then to admix in slaking highland barley and standing 20-30 minute with appropriate water purification, water highland barley must be moistened; With the two ends cutting of pelleter by profit water hullessbarley seed, and sieve out seed of uniform size;
(3) at ambient pressure, in profit water hullessbarley seed, pass into saturated steam 15-20 minute, profit water hullessbarley seed humidification is heated, and makes its water content reach 16%-18%; The highland barley sheet that thickness is 0.5mm-1mm is pressed into by the hullessbarley seed handled well feeding tablet press machine; Highland barley sheet is dry with dry cooler, make the water content of highland barley sheet be down to 10%-12%, after cooling, screen out the agglomerate in highland barley sheet and particulate; Highland barley sheet is carried out microwave drying 30-35 second, and during microwave power is set to, obtain highland barley cereals;
(4) red halloysite, rhizoma zingiberis, polished rice are added 5-6 times of water slow fire boiling 35-45 minute, filter cleaner, concentrated medicament, spraying dry, obtains medicinal powder; By green corn threshing, granule cut by rice cake, iblet and rice cake grain put into the medium and small fiery infusion 20-30 minute of gold carp soup; Medlar bud shredded, egg is broken up, and medicinal powder, medlar bud, the iblet boiled and rice cake grain is mixed in egg liquid, then adds appropriate salt, obtains corn cake egg liquid; Poured into by soybean oil in pot and burn heat, pour corn cake egg liquid into and decoct into Egg cake, shredded by Egg cake, vacuum freeze-drying, obtains corn cake egg grain;
(5) all sterilization treatment is carried out to highland barley cereals and corn cake egg grain, highland barley cereals is divided into identical equal portions with corn cake egg grain and packs respectively, then both are hybrid packed, and every part of highland barley cereals joins a corn cake egg grain.
Advantage of the present invention is: in astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals of the present invention, hullessbarley seed degree of crushing is low, and containing appropriate wheat bran, is more conducive to the surface colour of highland barley sheet to the microwave drying of highland barley sheet, and the fragrance that bakes of highland barley sheet is given prominence to.
It is medium that the present invention adopts with fine sand, do not stop the mode of the frying stir-fried between high temperature, short time, highland barley can be made to be heated evenly, prevent particle to be clearly charred the mouthfeel affecting final products, highland barley starch rapid gelatinisation can be made again, avoid the loss of heat-sensitive nutrition in highland barley and physiologically active ingredient.
Highland barley cereals of the present invention provides the selection in eating method, and because highland barley cereals and separating of corn cake egg grain are packed, people can select whether to add corn cake egg grain as required.Fully can experience the fragrance of highland barley when only eating highland barley cereals, being applicable to most people and eating; When eating together with corn cake egg grain, taste is abundanter, and nutrition more comprehensively.Rice cake is put into gold carp soup infusion, make rice cake absorb the deliciousness of fish soup fully; Medlar bud is tasty and refreshing, the effect such as improving eyesight, help muscles and bones of relieving inflammation or internal heat; What adopt is vacuum freeze drying mode, ensure that the nutrient loss in corn cake egg grain is few.The Chinese herbal medicine added in the present invention has good astringent or styptic treatment for spontaneous sweating function, the red halloysite relieving diarrhea with astringent wherein added, rhizoma zingiberis warming middle energizer to dispel cold, polished rice nourishing the stomach and in, all medicines share, and play the effect of puckery intestines in temperature altogether.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals, is characterized in that, be made up of following weight portion (jin) raw material: highland barley 110, flavor nutrition spice 26 and water are appropriate;
Described flavor nutrition spice is made up of following raw material: green corn 8, medlar bud 6, gold carp soup 14, rice cake 6, egg 10, red halloysite 0.7, rhizoma zingiberis 0.5, polished rice 1.4, soybean oil and proper amount of salt;
The preparation method of described astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals, is characterized in that, comprise the following steps:
(1) remove the impurity in highland barley, highland barley is peeled, makes peeling rate reach 50%, the highland barley after decortication is cleaned and dries; 2 times of fine sands to highland barley are put into pot and is preheating to 220 DEG C, put into highland barley mixing and do not stop to stir-fry 1 minute, be separated fine sand and highland barley, obtain slaking highland barley;
(2) rinse to without fine sand adhesion with water purification after the cooling of slaking highland barley, then to admix in slaking highland barley and standing 20 minutes with appropriate water purification, water highland barley must be moistened; With the two ends cutting of pelleter by profit water hullessbarley seed, and sieve out seed of uniform size;
(3) at ambient pressure, in profit water hullessbarley seed, pass into saturated steam 15 minutes, profit water hullessbarley seed humidification is heated, and makes its water content reach 16%; The highland barley sheet that thickness is 0.5mm is pressed into by the hullessbarley seed handled well feeding tablet press machine; Highland barley sheet is dry with dry cooler, make the water content of highland barley sheet be down to 10%, after cooling, screen out the agglomerate in highland barley sheet and particulate; Highland barley sheet is carried out microwave drying 30 seconds, and during microwave power is set to, obtain highland barley cereals;
(4) red halloysite, rhizoma zingiberis, polished rice are added 5 times of water slow fire boilings 35 minutes, filter cleaner, concentrated medicament, spraying dry, obtains medicinal powder; By green corn threshing, granule cut by rice cake, iblet and rice cake grain put into the medium and small fiery infusion of gold carp soup 20 minutes; Medlar bud shredded, egg is broken up, and medicinal powder, medlar bud, the iblet boiled and rice cake grain is mixed in egg liquid, then adds appropriate salt, obtains corn cake egg liquid; Poured into by soybean oil in pot and burn heat, pour corn cake egg liquid into and decoct into Egg cake, shredded by Egg cake, vacuum freeze-drying, obtains corn cake egg grain;
(5) all sterilization treatment is carried out to highland barley cereals and corn cake egg grain, highland barley cereals is divided into identical equal portions with corn cake egg grain and packs respectively, then both are hybrid packed, and every part of highland barley cereals joins a corn cake egg grain.
Claims (2)
1. an astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals, is characterized in that, is made up of following raw material: highland barley 110-125, flavor nutrition spice 26-33 and water are appropriate;
Described flavor nutrition spice is made up of following raw material: green corn 8-12, medlar bud 6-9, gold carp soup 14-17, rice cake 6-8, egg 10-13, red halloysite 0.7-0.9, rhizoma zingiberis 0.5-0.8, polished rice 1.4-1.6, soybean oil and proper amount of salt.
2. the preparation method of astringent or styptic treatment for spontaneous sweating corn cake highland barley cereals as claimed in claim 1, is characterized in that, comprise the following steps:
(1) remove the impurity in highland barley, highland barley is peeled, makes peeling rate reach 50%-65%, the highland barley after decortication is cleaned and dries; 2-4 is doubly put into pot to the fine sand of highland barley and is preheating to 220 DEG C-280 DEG C, put into highland barley mixing and do not stop the 1-2 minute that stir-fries, be separated fine sand and highland barley, obtain slaking highland barley;
(2) rinse to without fine sand adhesion with water purification after the cooling of slaking highland barley, then to admix in slaking highland barley and standing 20-30 minute with appropriate water purification, water highland barley must be moistened; With the two ends cutting of pelleter by profit water hullessbarley seed, and sieve out seed of uniform size;
(3) at ambient pressure, in profit water hullessbarley seed, pass into saturated steam 15-20 minute, profit water hullessbarley seed humidification is heated, and makes its water content reach 16%-18%; The highland barley sheet that thickness is 0.5mm-1mm is pressed into by the hullessbarley seed handled well feeding tablet press machine; Highland barley sheet is dry with dry cooler, make the water content of highland barley sheet be down to 10%-12%, after cooling, screen out the agglomerate in highland barley sheet and particulate; Highland barley sheet is carried out microwave drying 30-35 second, and during microwave power is set to, obtain highland barley cereals;
(4) red halloysite, rhizoma zingiberis, polished rice are added 5-6 times of water slow fire boiling 35-45 minute, filter cleaner, concentrated medicament, spraying dry, obtains medicinal powder; By green corn threshing, granule cut by rice cake, iblet and rice cake grain put into the medium and small fiery infusion 20-30 minute of gold carp soup; Medlar bud shredded, egg is broken up, and medicinal powder, medlar bud, the iblet boiled and rice cake grain is mixed in egg liquid, then adds appropriate salt, obtains corn cake egg liquid; Poured into by soybean oil in pot and burn heat, pour corn cake egg liquid into and decoct into Egg cake, shredded by Egg cake, vacuum freeze-drying, obtains corn cake egg grain;
(5) all sterilization treatment is carried out to highland barley cereals and corn cake egg grain, highland barley cereals is divided into identical equal portions with corn cake egg grain and packs respectively, then both are hybrid packed, and every part of highland barley cereals joins a corn cake egg grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510294848.4A CN104872684A (en) | 2015-06-02 | 2015-06-02 | Astringency inducing highland barley oatmeal with corns and rice cake |
Applications Claiming Priority (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106235018A (en) * | 2016-10-13 | 2016-12-21 | 青海华实科技投资管理有限公司 | A kind of preparation method of medlar brown sugar Semen avenae nudae full seed oatmeal |
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| CN101385517A (en) * | 2008-10-28 | 2009-03-18 | 西藏春光食品有限公司 | Highland barley cereals and production method |
| CN101810208A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Highland barley leisure food |
| 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 |
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| CN101385517A (en) * | 2008-10-28 | 2009-03-18 | 西藏春光食品有限公司 | Highland barley cereals and production method |
| CN101810208A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Highland barley leisure food |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106235018A (en) * | 2016-10-13 | 2016-12-21 | 青海华实科技投资管理有限公司 | A kind of preparation method of medlar brown sugar Semen avenae nudae full seed oatmeal |
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