CN105380081A - Highland barley food and preparation method thereof - Google Patents
Highland barley food and preparation method thereof Download PDFInfo
- Publication number
- CN105380081A CN105380081A CN201510790809.3A CN201510790809A CN105380081A CN 105380081 A CN105380081 A CN 105380081A CN 201510790809 A CN201510790809 A CN 201510790809A CN 105380081 A CN105380081 A CN 105380081A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- parts
- temperature
- flour
- preparation
- 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.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 98
- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000005979 Hordeum vulgare Species 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000005520 cutting process Methods 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 10
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 241000209219 Hordeum Species 0.000 claims description 92
- 238000001125 extrusion Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000003349 gelling agent Substances 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 27
- 230000000694 effects Effects 0.000 description 11
- 230000036541 health Effects 0.000 description 10
- 238000002372 labelling Methods 0.000 description 10
- 241000209094 Oryza Species 0.000 description 9
- 239000004480 active ingredient Substances 0.000 description 9
- 230000008901 benefit Effects 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 238000007605 air drying Methods 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 239000000835 fiber Substances 0.000 description 6
- 238000007689 inspection Methods 0.000 description 6
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 5
- 229920002498 Beta-glucan Polymers 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 3
- 210000001367 artery Anatomy 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 239000006035 Tryptophane Substances 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000012190 activator Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052750 molybdenum Inorganic materials 0.000 description 2
- 239000011733 molybdenum Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 229960004799 tryptophan Drugs 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- DFUSDJMZWQVQSF-XLGIIRLISA-N (2r)-2-methyl-2-[(4r,8r)-4,8,12-trimethyltridecyl]-3,4-dihydrochromen-6-ol Chemical compound OC1=CC=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 DFUSDJMZWQVQSF-XLGIIRLISA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000021289 health related food Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
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 provides a highland barley food and a preparation method thereof. The highland barley food is mainly prepared from the following raw materials in parts by mass: 30-40 parts of highland barley powder, 20-30 parts of broad bean powder, 20-30 parts of potato starch, 10-20 parts of glutinous rice flour, 50-60 parts of water, 0.5-0.8 part of an emulsifying agent and 1-2 parts of a gelatinizing agent. The preparation method comprises the following steps: after uniformly mixing and stirring all the raw materials, controlling the moisture content to be 50-60wt%; and extruding, puffing, cutting and drying to obtain the product. According to the highland barley food provided by the embodiment, after a plurality of types of nutrition enhancing agents are added, the taste is unique, sweet, smooth and fine; and the highland barley food is purely natural, has comprehensive nutritional ingredients and contains a plurality of types of amino acids and microelements.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of highland barley food and preparation method thereof.
Background technology
Highland barley is the most characteristic crops in Qinghai-Tibet Platean, and be the main food that the dominant advantage crop of Tibetan area and Tibetan area peasants and herdsmen depend on for existence, highland barley industry is leading industry and the specialty industries of Tibetan area farming and animal husbandry.Barley nutritional is extremely abundant, particularly 8 seed amino acid content of needed by human, and especially lysine, tryptophane are all higher; Highland barley is rich in fiber, and its Soluble Fiber and total fiber content all higher than other cereal crops, and contain 12 kinds of physiological activators such as trace element and beta glucan such as copper, zinc, molybdenum, chromium, selenium.Find in the research of highland barley, in highland barley, beta glucan content 3.66-8.62%, occupies the hat of global barley.World medical profession research thinks that beta glucan has gut purge, regulates blood sugar, reduces cholesterol, improves the physiological functions such as immunity, in addition also the physiologically active ingredient such as tocol, dietary fiber is contained in highland barley, have anti-oxidant, give protection against cancer, prevent the effects such as angiocardiopathy, artery sclerosis and raising immunity, therefore, highland barley is not only the cereal crops of Qinghai-Tibet most advantage, and makes highland barley become a kind of potential nutrition and health care industrial crops due to the physiologically active ingredient with health care and medical value contained in highland barley.Highland barley has been endowed and has ensured Tibetan area grain security, safeguard Tibetan area social stability and increase Tibetan area peasants and herdsmen income, promote the dual role of Tibetan area economy development.
But in prior art, the food processing of highland barley is mainly processed as master with traditional, simply elementary, and the mouthfeel relative coarseness of highland barley, be difficult to be accepted by most consumers, most importantly be that the active ingredient in highland barley not only can not fully extract by traditional processing mode, make it well to be used as human body is absorbed, and deposit also in problems such as the edible inconveniences of method of operating complexity.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of highland barley food, after described highland barley food has and with the addition of multiple nutrients hardening agent, mouthfeel uniqueness is fragrant and sweet, smooth not coarse, pure natural, nutritional labeling is rich in several amino acids and trace element comprehensively, is more conducive to absorption of human body and the advantage such as all-ages easy to carry.
The second object of the present invention is the preparation method providing a kind of described highland barley food, the method have method simple, be easy to operation, produce without waste residue in preparation process, enrich the product category of highland barley, operating condition gentleness and can completely keep the active ingredient in each component, and the loss reducing nutriment improves the advantages such as the added value of highland barley simultaneously.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
Embodiments provide a kind of highland barley food, obtain primarily of following raw material: in mass fraction, highland barley flour 30-40 part, broad bean powder 20-30 part, farina 20-30 part, glutinous rice flour 10-20 part, water 50-60 part, emulsifying agent 0.5-0.8 part, gelling agent 1-2 part.
Highland barley is the most characteristic crops in Qinghai-Tibet Platean, and be the main food that the dominant advantage crop of Tibetan area and Tibetan area peasants and herdsmen depend on for existence, highland barley industry is leading industry and the specialty industries of Tibetan area farming and animal husbandry.8 seed amino acid content of its vegetal pole horn of plenty, particularly needed by human, especially lysine, tryptophane are all higher; Highland barley is rich in fiber, and its Soluble Fiber and total fiber content all higher than other cereal crops, and contain 12 kinds of physiological activators such as trace element and beta glucan such as copper, zinc, molybdenum, chromium, selenium.But, the reprocessing mode of highland barley is main mainly with tradition, simple method, such as grind to form highland barley powder etc., but this slightly original highland barley processing mode, the mouthfeel relative coarseness of highland barley can be made, be difficult to be accepted by most consumers, be most importantly that the active ingredient in highland barley not only can not fully extract by traditional processing mode, make it well to be used as human body is absorbed, and deposit also in problems such as the edible inconveniences of method of operating complexity.In order to solve the problems existed in prior art, the invention provides a kind of highland barley food and preparation method thereof, not only raw material is natural, improves mouthfeel, and preparation method is simple, and produce without waste residue, raw material availability is high.
In the present invention, except highland barley flour 30-40 especially, also added the nutrition fortifiers such as broad bean powder, dehydrated potato powder and glutinous rice flour, why all adding with the form of powdery is conveniently follow-up making, contained nutritional labeling is also more easily by human body is absorbed, highland barley flour can also be preferably 32-38 part, and optimum is 35 parts, such as, can be 33 parts, 34 parts, 37 parts and 39 parts etc.
Wherein, broad bean powder contains abundant tyrosinase, has to delay artery sclerosis, reduce cholesterol, cancer-resisting, effect of replenishing qi to invigorate the spleen, and the addition of broad bean powder can also be 22-28 part, optimum is 26 parts, such as, can be 23 parts, 24 parts, 27 parts and 29 parts etc.
Farina is compared with other starch, there is longer molecular structure, higher amylopectin content, starch granules size is larger, therefore the characteristic that other starch do not have is shown after making finished product, as crystal clear, there is good viscoplasticity, there is stronger imbibition ability, performance transparency is very high, compared with other kind ative starch, the feature that farina also has gelatinization point low, therefore can not be replaced by other starch in blending process, the addition of farina can also be 22-28 part, optimum is 26 parts, such as can be 23 parts, 24 parts, 27 parts and 29 parts etc.
The nutrients such as protein, fat, carbohydrate, calcium, phosphorus, iron, Cobastab and starch are rich in glutinous rice flour, taste is sweet, warm in nature, enters spleen, stomach, lung channel, has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only effect of abnormal sweating, is a kind of first-class excellent tonic product, also has alleviation deficiency-cold in spleen and stomach, alleviate effect of frequency symptoms, the addition of glutinous rice flour can also be 12-18 part, and optimum is 16 parts, such as, can be 13 parts, 14 parts, 17 parts and 19 parts etc.In addition, also add water 50-60 part in the feed, be preferably 52-58 part, more excellent is 54 parts.The interpolation of food additives comprises emulsifying agent and gelling agent, emulsifying agent generally selects monoglyceride, monoglyceride itself is a kind of surfactant of nonionic, it existing hydrophilic have again lipophilic group because of, there is the several functions such as wetting, emulsification, foaming, emulsify well, the dosage of emulsifying agent is preferably 0.6-0.7 part, and more excellent is 0.65 part.Gelling agent comprises the mixture of one or more in gelatin, carragheen, xanthans, sodium alginate, konjaku flour and agar, and these gelling agents belong to Common materials, all buys by commercially available, is preferably the mixture of xanthans and konjaku flour.The consumption of gelling agent is preferably 1.5-1.8 part, and more excellent is 1.7 parts, if be the mixture of xanthans and konjaku flour, xanthans 0.8-1 part, all the other are konjaku flour.
By raw material rational proportion of the present invention, the content of each nutritional labeling of highland barley food is: moisture 12.0-13.0%, ash content 1.2%, protein 10.82%, fat 1.8%, total starch 70.6%, amylopectin accounts for total starch 80.6%, beta glucan 3.27%, visible nutrition is very comprehensive, is beneficial to absorption of human body.
Need being of explanation, pulp furnish of the present invention is all inventor's more excellent consumptions by a large amount of creative experiments optimizations, only adding highland barley food good absorbing effect that under these raw materials and this pulp furnish prerequisite, guarantee is prepared, be of high nutritive value, highland barley product of the prior art generally should not be absorbed by human body, nutritive value is not good enough, mouthfeel is also slightly poor, and harsh feeling is too heavy.The present invention is in order to improve the widely applicable property of its mouthfeel, a large amount of experiments has been done to the screening of raw material type, for starting point with the physique of contemporary people and the nutrition generally needed most and health-care efficacy, strictly select each raw material, and give barley nutritional restructuring rice food stronger health care by the effect of complementing each other between raw material, can promote longevity, remain youthful forever.The dosage of each raw material is relatively many and few in addition also certain investigating, because nutritional labeling contained in last highland barley food needs in rational scope, which also limits the consumption of each raw material when adding raw material, inventor is also by a large amount of practices, finally put into practice out optimum addition and make it more reasonable, the most easily absorbed by the body.
Although highland barley food of the present invention each raw material used all belongs to Common materials, but also do not have a kind of with this highland barley food produced for raw material of filling a prescription in prior art, unique formula of the present invention belongs to unique product in beverage production field, for this highland barley food of follow-up making provides the formula and concrete consumption that can refer to, there is certain reference value, and this product has extraordinary effect, for human body benefit the more.Especially, the addition of additive and water is after benchmark tests out the scope of optimum mass percent according to the total amount of highland barley flour, broad bean powder, farina and glutinous rice flour, finally preferably added mass fraction, need to add in strict accordance with this scope.
The present invention, except providing a kind of formula of highland barley food, additionally provides a kind of preparation method of highland barley food, comprises the steps:
After all raw material mixing and stirring, control water content between 50-60wt%, after extrusion, cutting and drying, to obtain final product.
The preparation method of the embodiment of the present invention, method is simple, be easy to operation, produce without waste residue in preparation process, enrich the product category of highland barley, gentle and the can completely of operating condition keeps the active ingredient in each component, and the loss reducing nutriment improves the effect of the added value of highland barley simultaneously, and has abandoned in the past traditional highland barley and grind to form the original single mode that highland barley powder carries out eating, operation also standardization more, improves its economic benefit.
Preferably, first highland barley flour is ground to form the powdery of order granularity more than 100 orders, mix with other raw materials again, highland barley flour is ground fully itself and other raw material is better merged, better come out to make active ingredient, the speed of all raw material mix and blends preferably controls between 300-500rad/min, and speed can not the too fast active ingredient destroying raw material, and speed can not reach the effect that mixing is stirred too slowly on the contrary.
Preferably, in extrusion expansion process, control feed rate is 200-250rad/min, and the temperature of extrusion expansion preferably controls at 80-110 DEG C, and operation can make product fully expand under the high temperature conditions, and meeting of expanding is relatively uniform, in order to improve the uniformity that it expands, the temperature of extrusion expansion is preferably set to 2-3 temperature range, and first district's temperature is 90-100 DEG C, second district's temperature is 110-120 DEG C, and the 3rd district's temperature is 80-85 DEG C.Like this by continuous transformation temperature with control expand degree, very scientific and effective.
In addition, extrusion preferably adopts twin-screw extruder, twin-screw extruder has strong adaptability, slippage conveying and self-cleaning advantage, screw speed preferably controls at 150-200rad/min, to also have after extrusion expansion in cutting process, the rotary cutter adopting speed to control between 1000-1200rad/min operates, and using method is quick, saves the operating time.
Finally, dry temperature needs to control at 40-50 DEG C, if the too high characteristic destroying highland barley food itself of the temperature of drying, also mouthfeel can be affected, therefore temperature should not be too high, be dried to moisture in addition at below 14wt%, such mouthfeel is more moderate both can not be too dry, also humidity can not have texture too greatly.
Dry complete follow-up work also has: labeling, vanning, inspection, be then finished product as qualified, can directly sell, can according to the mode selecting to steam or boil when specifically eating.
Compared with prior art, beneficial effect of the present invention is:
(1) the invention take highland barley as raw material, also itself and broad bean, farina and glutinous rice flour are mixed, effective local flavor, mouthfeel, homogeneity etc. improving highland barley food, greatly improve the sensory evaluation of product, it is a very valuable formula, it can supplement the several amino acids of needed by human body in addition, has good tonic effect;
(2) have method simple, be easy to operation, operating condition gentleness and can completely keep the active ingredient in each component, appropriate interpolation coarse cereals functional food raw material, adopt extruding precuring contour machining procedure, according to the expansion mechanism of high temperature extrusion product, produce the highland barley extruding nutrition recombination rice nutraceutical with grain of rice form, there is the effect reducing the loss of nutriment own, operate standardization more, improve its economic benefit, portably use conveniently, adaptability is good, good and cheap, be a kind of characteristic health food;
(3) highland barley food prepared is highly profitable to health, be rich in the amino acid of multiple needed by human body and various trace element, all-ages, be suitable for crowd wide, have anti-oxidant, give protection against cancer, prevent the effects such as angiocardiopathy, artery sclerosis and raising immunity.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
The raw material of highland barley food consists of:
The concrete preparation method of highland barley food is as follows:
1) from the highland barley flour buying fresh high-quality on the market, with other prepare burden mix after be in harmonious proportion evenly, constantly stir and make batch mixing fully absorb moisture, standing about 5min, to nurse one's health the water content of batch mixing for 50wt%;
2) add in feed box by batch mixing, feed rate is 200-250rad/min; Screw speed is 150-200rad/min, and the barrel zone temperature first district temperature of extruder is 90-100 DEG C, and second district's temperature is 110-120 DEG C, and the 3rd district's temperature is then 80-85 DEG C, carries out extrusion;
3) rotary cutter adopting speed to control between 1200rad/min after extrusion carries out cutting operation, after cutting into the product of regular shape, adopt heated-air drying, be dried to product water content at below 14wt%, labeling, vanning, inspection are then finished product as qualified.
Embodiment 2
The raw material of highland barley food consists of:
The concrete preparation method of highland barley food is as follows:
1) from the highland barley buying fresh high-quality on the market, after being ground into highland barley flour after cleaning up, carry out again carefully grinding to form the powdery of order granularity more than 100 orders, preparing burden to mix with other is in harmonious proportion evenly afterwards, continuous stirring makes batch mixing fully absorb moisture, leave standstill about 5min, to nurse one's health the water content of batch mixing for 60wt%;
2) add in feed box by batch mixing, feeding is to extruder, and feed rate controls at 200rad/min, and the barrel zone temperature of extruder is divided into two temperature ranges, and first district's temperature is 90 DEG C, and second district's temperature is 105 DEG C, carries out extrusion;
3) rotary cutter adopting speed to control between 1000rad/min after extrusion carries out cutting operation, after cutting into the product of regular shape, adopt heated-air drying, baking temperature controls at 40-50 DEG C, be dried to product water content at below 14wt%, labeling, vanning, inspection are then finished product as qualified.
Embodiment 3
The raw material of highland barley food consists of:
The concrete preparation method of highland barley food is as follows:
1) from the highland barley buying fresh high-quality on the market, after being ground into highland barley flour after cleaning up, carry out again carefully grinding to form the powdery of order granularity more than 100 orders, preparing burden to mix with other is in harmonious proportion evenly afterwards, continuous stirring makes batch mixing fully absorb moisture, leave standstill about 5min, to nurse one's health the water content of batch mixing for 60wt%;
2) batch mixing is added in feed box, feeding is to twin-screw extruder, feed rate controls at 200rad/min, screw speed controls at 150rad/min, the barrel zone temperature of extruder is divided into three temperature ranges, and first district's temperature is 100 DEG C, and second district's temperature is 110 DEG C, 3rd district's temperature is 80 DEG C, carries out extrusion;
3) rotary cutter adopting speed to control between 1000rad/min after extrusion carries out cutting operation, after cutting into the product of regular shape, adopt heated-air drying, baking temperature controls at 50 DEG C, the speed of heated-air drying is 4m/s, being dried to product water content at below 14wt%, labeling, vanning, inspection, is then finished product as qualified.
Embodiment 4
The raw material of highland barley food consists of:
The concrete preparation method of highland barley food is as follows:
1) from the highland barley buying fresh high-quality on the market, after being ground into highland barley flour after cleaning up, carry out again carefully grinding to form the powdery of order granularity more than 100 orders, preparing burden to mix with other is in harmonious proportion evenly afterwards, continuous stirring makes batch mixing fully absorb moisture, stir speed (S.S.) controls at 300rad/min, leaves standstill about 5min, to nurse one's health the water content of batch mixing for 55wt%;
2) batch mixing is added in feed box, feeding is to twin-screw extruder, feed rate controls at 250rad/min, screw speed controls at 200rad/min, the barrel zone temperature of extruder is divided into three temperature ranges, and first district's temperature is 90 DEG C, and second district's temperature is 105 DEG C, 3rd district's temperature is 85 DEG C, carries out extrusion;
3) rotary cutter adopting speed to control between 1100rad/min after extrusion carries out cutting operation, after cutting into the product of regular shape, adopt heated-air drying, baking temperature controls at 40 DEG C, be dried to product water content at below 14wt%, labeling, vanning, inspection are then finished product as qualified.
Embodiment 5
The raw material of highland barley food consists of:
The concrete preparation method of highland barley food is as follows:
1) from the highland barley buying fresh high-quality on the market, after being ground into highland barley flour after cleaning up, carry out again carefully grinding to form the powdery of order granularity more than 100 orders, preparing burden to mix with other is in harmonious proportion evenly afterwards, continuous stirring makes batch mixing fully absorb moisture, stir speed (S.S.) controls at 500rad/min, leaves standstill about 5min, to nurse one's health the water content of batch mixing for 60wt%;
2) add in feed box by batch mixing, feeding is to twin-screw extruder, and feed rate controls at 200rad/min, the barrel zone temperature of extruder is divided into three temperature ranges, and first district's temperature is 95 DEG C, and second district's temperature is 108 DEG C, 3rd district's temperature is 82 DEG C, carries out extrusion;
3) rotary cutter adopting speed to control between 1000rad/min after extrusion carries out cutting operation, after cutting into the product of regular shape, adopt heated-air drying, baking temperature controls at 45 DEG C, be dried to product water content at below 14wt%, labeling, vanning, inspection are then finished product as qualified.
Experimental example 1
Detect the indices of the highland barley food of embodiment of the present invention 1-5, concrete testing result is as following table 1:
Table 1 testing result
As can be seen from Table 1, the highland barley food of the embodiment of the present invention nutritious, be rich in the multiple nutrient useful to human body, and the content of each nutrient being also very high, is a rare health-related food, is ediblely of value to health for a long time.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a highland barley food, is characterized in that, obtains: in mass fraction, highland barley flour 30-40 part, broad bean powder 20-30 part, farina 20-30 part, glutinous rice flour 10-20 part, water 50-60 part, emulsifying agent 0.5-0.8 part, gelling agent 1-2 part primarily of following raw material.
2. a kind of highland barley food according to claim 1, is characterized in that, described raw material comprises: in mass fraction, highland barley flour 32-38 part, broad bean powder 22-28 part, farina 22-28 part, glutinous rice flour 12-18 part, water 52-58 part, emulsifying agent 0.6-0.7 part, gelling agent 1.5-1.8 part.
3. a kind of highland barley food according to claim 1 and 2, is characterized in that, described raw material comprises: in mass fraction, highland barley flour 35 parts, 26 parts, broad bean powder, farina 26 parts, glutinous rice flour 14 parts, 54 parts, water, emulsifying agent 0.65 part, gelling agent 1.7 parts.
4. a kind of highland barley food according to claim 3, is characterized in that, described gelling agent comprises the mixture of one or more in gelatin, carragheen, xanthans, sodium alginate, konjaku flour and agar.
5. a kind of highland barley food according to claim 4, is characterized in that, described gelling agent is the mixture of xanthans and konjaku flour, and in mass fraction, described xanthans 0.8-1 part, all the other are konjaku flour.
6. the preparation method of a kind of highland barley food described in any one of claim 1-5, is characterized in that, comprise the steps:
After all raw material mixing and stirring, control water content between 50-60wt%, after extrusion, cutting and drying, to obtain final product.
7. the preparation method of a kind of highland barley food according to claim 6, is characterized in that, first highland barley flour is ground to form the powdery of order granularity more than 100 orders, then mixes with other raw materials; Preferably, the speed of mix and blend controls between 300-500rad/min.
8. the preparation method of a kind of highland barley food according to claim 6, is characterized in that, in extrusion expansion process, control feed rate is 200-250rad/min; Preferably, the temperature of extrusion expansion controls at 80-110 DEG C; More preferably, the temperature of extrusion expansion is set to 2-3 temperature range, and first district's temperature is 90-100 DEG C, and second district's temperature is 110-120 DEG C, and the 3rd district's temperature is 80-85 DEG C.
9. the preparation method of a kind of highland barley food according to claim 7, is characterized in that, extrusion adopts twin-screw extruder, and screw speed controls at 150-200rad/min;
Preferably, the rotary cutter that cutting adopts speed to control between 1000-1200rad/min operates.
10. the preparation method of a kind of highland barley food according to claim 6, is characterized in that, baking temperature controls at 40-50 DEG C, is dried to moisture at below 14wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510790809.3A CN105380081A (en) | 2015-11-17 | 2015-11-17 | Highland barley food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510790809.3A CN105380081A (en) | 2015-11-17 | 2015-11-17 | Highland barley food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380081A true CN105380081A (en) | 2016-03-09 |
Family
ID=55413336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510790809.3A Pending CN105380081A (en) | 2015-11-17 | 2015-11-17 | Highland barley food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380081A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981205A (en) * | 2017-12-05 | 2018-05-04 | 湖南双晟科技信息咨询有限公司 | A kind of nutritional composite rice and preparation method thereof |
| CN108850929A (en) * | 2017-05-16 | 2018-11-23 | 戚正武 | A kind of processing method of dehydrated potato powder |
| CN109105747A (en) * | 2018-09-04 | 2019-01-01 | 武汉轻工大学 | A kind of low fat highland barley extrusion rice volume and its processing method |
| 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 |
| CN110089683A (en) * | 2019-05-07 | 2019-08-06 | 江南大学 | A kind of preparation method of low GI recombination highland barley grain |
| CN111480789A (en) * | 2020-04-07 | 2020-08-04 | 江南大学 | Preparation method of highland barley rice energy bar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
| CN103110060A (en) * | 2013-02-26 | 2013-05-22 | 青海高原羚食品有限公司 | Preparation method of highland barley broad bean fine dried noodles |
| CN103393008A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
-
2015
- 2015-11-17 CN CN201510790809.3A patent/CN105380081A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
| CN103110060A (en) * | 2013-02-26 | 2013-05-22 | 青海高原羚食品有限公司 | Preparation method of highland barley broad bean fine dried noodles |
| CN103393008A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙志坚 等: ""青稞挤压糊化粉的研制"", 《食品科学技术学报》 * |
| 耿贵工 等: ""双螺杆挤压机操作参数对蚕豆挤出物径向膨化率的影响"", 《中国粮油学报》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850929A (en) * | 2017-05-16 | 2018-11-23 | 戚正武 | A kind of processing method of dehydrated potato powder |
| CN107981205A (en) * | 2017-12-05 | 2018-05-04 | 湖南双晟科技信息咨询有限公司 | A kind of nutritional composite rice and preparation method thereof |
| CN109105747A (en) * | 2018-09-04 | 2019-01-01 | 武汉轻工大学 | A kind of low fat highland barley extrusion rice volume and its processing method |
| 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 |
| CN109105747B (en) * | 2018-09-04 | 2021-12-24 | 武汉轻工大学 | Low-fat highland barley extruded and puffed rice roll and processing method thereof |
| CN110089683A (en) * | 2019-05-07 | 2019-08-06 | 江南大学 | A kind of preparation method of low GI recombination highland barley grain |
| CN111480789A (en) * | 2020-04-07 | 2020-08-04 | 江南大学 | Preparation method of highland barley rice energy bar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105380081A (en) | Highland barley food and preparation method thereof | |
| CN103815299A (en) | Production method of whole-grain fast-food nutritional porridge | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN104323129A (en) | Coix seed barley buckwheat coarse cereal noodle and production method thereof | |
| CN107019153A (en) | A kind of full oat hypolipemic function semi-dried noodle and its production method | |
| CN104489505A (en) | Coarse cereal noodles and preparation method thereof | |
| CN104171908A (en) | Mushroom and coarse cereal noodles and preparation method thereof | |
| CN107125582A (en) | A kind of pure unpolished rice ice cream cylinder and preparation method thereof | |
| CN105661309A (en) | Triticale fine dried noodles and making method thereof | |
| CN105029235A (en) | Papaya undaria pinnatifida nutritional and health care coarse cereal composite rice and preparation method thereof | |
| CN105767900A (en) | Nutrition-balanced instant health-preserving rice and preparation method thereof | |
| KR20190025094A (en) | Method of manufacturing extrusion molding rices using brown rices and instant brown rices manufactured by the same | |
| CN107125558A (en) | A kind of pre- enzymolysis extrusion process technology for improving the full cereal meal water-soluble sex index of powder | |
| CN103222575A (en) | Kudzu root rice and processing method | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN105918376A (en) | Special flour for edible mushroom cake containing corn and five cereals and production method of special flour | |
| CN105146343A (en) | Red date, longan and coarse cereal composite rice for nourishing blood and tranquillizing mind, and preparation method thereof | |
| CN103120277A (en) | Method for preparing zinc nutrient fortified rice | |
| CN105230752A (en) | Highland barley maca biscuit and preparation method thereof | |
| CN105360961A (en) | Nutritional grain prepared from potato whole flour and preparation method thereof | |
| CN101658258A (en) | Preparation method of high dietary fiber enriched rice | |
| KR102211798B1 (en) | Reformed rice comprising powder of Moringa and mothod for preparing the same | |
| CN105029236A (en) | Sweet taste coarse cereal composite rice and preparation method thereof | |
| CN107279698A (en) | One kind is applied to teen-age whole wheat | |
| CN103750158A (en) | Whole-grain noodle and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160309 |
|
| RJ01 | Rejection of invention patent application after publication |