CN107568599A - Highland barley popped rice and preparation method thereof - Google Patents
Highland barley popped rice and preparation method thereof Download PDFInfo
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- CN107568599A CN107568599A CN201710862003.XA CN201710862003A CN107568599A CN 107568599 A CN107568599 A CN 107568599A CN 201710862003 A CN201710862003 A CN 201710862003A CN 107568599 A CN107568599 A CN 107568599A
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Abstract
The invention belongs to food processing technology field, there is provided highland barley popped rice and preparation method thereof, it is an object of the invention to provide a kind of leisure food highland barley popped rice that can promote functions of intestines and stomach.Highland barley popped rice, is counted in parts by weight, including following component：28 parts of 18 45 parts of highland barley, 0.5 5 parts of oil, 28 parts of white sugar, 5 25 parts of maltose and water.Highland barley popped rice provided by the invention, it is in good taste, it is easy to carry；Experiment proves that highland barley popped rice provided by the invention has the effect of promoting functions of intestines and stomach.
Description
Technical field
The present invention relates to food processing technology field, and in particular to highland barley popped rice and preparation method thereof.
Background technology
Barley nutritional enriches, but also less at present on the instant product of highland barley, and the edible way of highland barley is also relatively simple,
On the basis of abundant highland barley edible way, the highland barley leisure food that obtains having effect be the problem of prior art is present it
One.
In view of this, the application is proposed.
The content of the invention
For in the prior art the defects of, it is an object of the invention to provide a kind of leisure food that can promote functions of intestines and stomach
Highland barley popped rice.
In a first aspect, highland barley popped rice provided by the invention, is counted in parts by weight, including following component：
Highland barley 18-45 parts, oily 0.5-5 parts, white sugar 2-8 parts, maltose 5-25 parts and water 2-8 parts.
Optionally, 5 parts of 33 parts of highland barley, 1 part of oil, 5 parts of white sugar, 15 parts of maltose and water.
Second aspect, the preparation method of highland barley popped rice provided by the invention, comprises the following steps：
S1 Feedstock treatings：Highland barley is soaking, steam, dries to obtain ripe highland barley；
It is prepared by S2 crude products：By the ripe highland barley obtained by step S1 through roasting, sweet water adding, seal envelope be made crude product；
S3 sand is fried：By obtained by step S2 crude product sand fry, fry it is fluffy to highland barley, in " lantern shell " shape, it is off the pot after highland barley
Flower；
S4 sieves：Highland barley flower obtained by step S3 is poured into rice huller screen, sieving for standby；
It is prepared by S5 malt sugars：Oil is added into pot, rocking pot makes oil be stained with the bottom of a pan, then pours into white sugar, maltose, water stirring
It is even, small fire infusion, it is light coffee color to color, Guan Huo, obtains malt sugar；
S6 wraps up in malt sugar：Highland barley flower through sieving in step S4 is added into the malt sugar obtained by step S5, stirred, extremely
Every highland barley Huadu wraps malt sugar；
S7 enters mould：The highland barley flower for wrapping malt sugar is entered into mould, to walk cooling after hammer is compacted, stripping and slicing obtains finished product highland barley popped rice.
Optionally, step S1 Feedstock treatings comprise the following steps：
S11 soaks：Selected highland barley, and featured highland barley is soaked into 20h-30h with water；
S12 is steamed：After highland barley after immersion is eluriated totally, upper cage cooks, steaming time 5h-6h；
S13 dries：The highland barley that will be cooked, spread out, dry and rub scattered that ripe highland barley is standby.
Optionally, step S2 crude products are prepared and comprised the following steps：
S21 roastings：Ripe highland barley obtained by step S1 is placed in small fire roasting in iron pan；
S22 sweet water addings：The syrup of preset quality is gradually added while step S21 roastings；
S23 seals envelope：It is after syrup adds, the ripe highland barley containing syrup of roasting is off the pot, seal envelope 5min-10min.
Optionally, the syrup and the quality of the ripe highland barley meet proportionate relationship：90:7-110:7.
Optionally, in the preparation of the syrup, the quality of sugar and water meets proportionate relationship：1:25-1:40.
Highland barley popped rice provided by the invention, it is in good taste, it is easy to carry；Experiment proves that highland barley popped rice provided by the invention
The effect of with functions of intestines and stomach is promoted.
Embodiment
Technical scheme is described in detail below in conjunction with specific embodiment.Following examples are only used for
Clearly illustrate technical scheme, therefore be intended only as example, and the protection of the present invention can not be limited with this
Scope.
Experimental method in following embodiments, it is conventional method unless otherwise specified.Examination used in following embodiments
Material is tested, is to be commercially available from routine biochemistry reagent shop unless otherwise specified.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
Embodiment 1
The highland barley popped rice that the present embodiment 1 provides, is counted in parts by weight, including following component：
5 parts of 33 parts of highland barley, 1 part of oil, 5 parts of white sugar, 15 parts of maltose and water.
The preparation method for the highland barley popped rice that the present embodiment 1 provides, comprises the following steps：
S1 Feedstock treatings：Highland barley is soaking, steam, dries to obtain ripe highland barley；
S11 soaks：Selected highland barley, and featured highland barley is soaked into 24h with water；
S12 is steamed：After highland barley after immersion is eluriated totally, upper cage cooks, steaming time 5.5h；
S13 dries：The highland barley that will be cooked, spread out, dry and rub scattered that ripe highland barley is standby.
It is prepared by S2 crude products：By the ripe highland barley obtained by step S1 through roasting, sweet water adding, seal envelope be made crude product；
S21 roastings：Ripe highland barley 50kg obtained by step S1 is placed in small fire roasting in iron pan；
S22 sweet water addings：3.5kg sucrose water is gradually added while step S21 roastings；
I.e. sucrose water should not one brain add, be gradually added into；
The syrup and the quality of the ripe highland barley meet proportionate relationship：110:7；
The quality of sugar and water meets proportionate relationship in the syrup：1:30；
S23 seals envelope：It is after syrup adds, the ripe highland barley containing syrup of roasting is off the pot, seal envelope 8min.
S3 sand is fried：By obtained by step S2 crude product sand fry, fry it is fluffy to highland barley, in " lantern shell " shape, it is off the pot after highland barley
Flower；
Every pot is fried 250g or so, and it is in " lantern shell " shape to fry to full pine bubble；
S4 sieves：Highland barley flower obtained by step S3 is poured into rice huller screen, sieving for standby；
It is prepared by S5 malt sugars：100g soybean oils are added into pot, rocking pot makes oil be stained with the bottom of a pan,
White sugar 500g, maltose 1500g, water 500g are poured into again to stir, small fire infusion, be light coffee color to color,
Guan Huo, obtain malt sugar；
In malt sugar preparation process, to be stirred continuously, the bubble of malt sugar becomes intensive minute bubbles in pot slowly, and color becomes
Into light coffee color, Guan Huo；
S6 wraps up in malt sugar：Highland barley flower through sieving in step S4 is added into the malt sugar obtained by step S5, stirred, extremely
Every highland barley Huadu wraps malt sugar；
Malt sugar prepares, Guan Huohou, to pour into the ripe highland barley that 3300g has sieved rapidly, quickly stirs highland barley and malt sugar
Uniformly, every highland barley Huadu is made to wrap malt sugar；
S7 enters mould：The highland barley flower for wrapping malt sugar is entered into mould, to walk cooling after hammer is compacted, stripping and slicing obtains finished product highland barley popped rice；
Enter the highland barley flower after mould, back-off is come out after cooling completely, and the highland barley flower of monoblock is divided into moderate fritter, got product
Highland barley popped rice.
Embodiment 2
The highland barley popped rice that the present embodiment 2 provides, is counted in parts by weight, including following component：
8 parts of 18 parts of highland barley, 0.5 part of oil, 2 parts of white sugar, 25 parts of maltose and water.
The preparation method for the highland barley popped rice that the present embodiment 2 provides, comprises the following steps：
S1 Feedstock treatings：Highland barley is soaking, steam, dries to obtain ripe highland barley；
S11 soaks：Selected highland barley, and featured highland barley is soaked into 24h with water；
S12 is steamed：After highland barley after immersion is eluriated totally, upper cage cooks, steaming time 5h；
S13 dries：The highland barley that will be cooked, spread out, dry and rub scattered that ripe highland barley is standby.
It is prepared by S2 crude products：By the ripe highland barley obtained by step S1 through roasting, sweet water adding, seal envelope be made crude product；
S21 roastings：Ripe highland barley obtained by step S1 is placed in small fire roasting in iron pan；
S22 sweet water addings：The syrup of preset quality is gradually added while step S21 roastings；
The syrup and the quality of the ripe highland barley meet proportionate relationship：100:7；
The quality of sugar and water meets proportionate relationship in the syrup：1:40；
S23 seals envelope：It is after syrup adds, the ripe highland barley containing syrup of roasting is off the pot, seal envelope 8min.
S3 sand is fried：By obtained by step S2 crude product sand fry, fry it is fluffy to highland barley, in " lantern shell " shape, it is off the pot after highland barley
Flower；
S4 sieves：Highland barley flower obtained by step S3 is poured into rice huller screen, sieving for standby；
It is prepared by S5 malt sugars：Oil is added into pot, rocking pot makes oil be stained with the bottom of a pan, then pours into white sugar, maltose, water stirring
It is even, small fire infusion, it is light coffee color to color, Guan Huo, obtains malt sugar；
S6 wraps up in malt sugar：Highland barley flower through sieving in step S4 is added into the malt sugar obtained by step S5, stirred, extremely
Every highland barley Huadu wraps malt sugar；
S7 enters mould：The highland barley flower for wrapping malt sugar is entered into mould, to walk cooling after hammer is compacted, stripping and slicing obtains finished product highland barley popped rice.
Embodiment 3
The highland barley popped rice that the present embodiment 3 provides, is counted in parts by weight, including following component：
5 parts of 45 parts of highland barley, 5 parts of oil, 8 parts of white sugar, 5 parts of maltose and water
The preparation method for the highland barley popped rice that the present embodiment 3 provides, comprises the following steps：
S1 Feedstock treatings：Highland barley is soaking, steam, dries to obtain ripe highland barley；
S11 soaks：Selected highland barley, and featured highland barley is soaked into 24h with water；
S12 is steamed：After highland barley after immersion is eluriated totally, upper cage cooks, steaming time 6h；
S13 dries：The highland barley that will be cooked, spread out, dry and rub scattered that ripe highland barley is standby.
It is prepared by S2 crude products：By the ripe highland barley obtained by step S1 through roasting, sweet water adding, seal envelope be made crude product；
S21 roastings：Ripe highland barley obtained by step S1 is placed in small fire roasting in iron pan；
S22 sweet water addings：The syrup of preset quality is gradually added while step S21 roastings；
The syrup and the quality of the ripe highland barley meet proportionate relationship：90:7；
The quality of sugar and water meets proportionate relationship in the syrup：1:25；
S23 seals envelope：It is after syrup adds, the ripe highland barley containing syrup of roasting is off the pot, seal envelope 8min.
S3 sand is fried：By obtained by step S2 crude product sand fry, fry it is fluffy to highland barley, in " lantern shell " shape, it is off the pot after highland barley
Flower；
S4 sieves：Highland barley flower obtained by step S3 is poured into rice huller screen, sieving for standby；
It is prepared by S5 malt sugars：Oil is added into pot, rocking pot makes oil be stained with the bottom of a pan, then pours into white sugar, maltose, water stirring
It is even, small fire infusion, it is light coffee color to color, Guan Huo, obtains malt sugar；
S6 wraps up in malt sugar：Highland barley flower through sieving in step S4 is added into the malt sugar obtained by step S5, stirred, extremely
Every highland barley Huadu wraps malt sugar；
S7 enters mould：The highland barley flower for wrapping malt sugar is entered into mould, to walk cooling after hammer is compacted, stripping and slicing obtains finished product highland barley popped rice.
Digestive aid effects are carried out to above-described embodiment to evaluate：
The dyspeptic people of crowd 200 is chosen, the range of age 20-40 year, being randomly divided into 4 groups, (every group of men and women accounts for one
Half) digestion situation of the experimenter in 30 days, is recorded under the conditions of normal diet；Under the conditions of normal diet, daily edible flowers
Raw sugared 20g, digestion situation of the record experimenter in 45 days；The change that experimenter digests situation is recorded, calculating improves digestion
Effective percentage, efficient %=(have effective number+have minor effect number)/total number of persons * 100%；Digestive function is obviously improved, and is pressed daily
When drain be designated as effective number；Digestive function has a slight improvement, excretion time rule but without excretion note daily than before
To there is minor effect number.Result of calculation see the table below：
As seen from the above table, the highland barley popped rice digestive aid effects that embodiment 1 provides are preferable, choose the highland barley that embodiment 1 provides
Popped rice has carried out following typical case experiment：
Slowly certain, 22 years old, diet was irregular, and abilities of digestive and absorption is bad, there is constipation symptom, and edible embodiment 1 provides daily
Highland barley popped rice, continuous edible 45 days, uncomfortable symptom substantially mitigated, and daily defecation is normal.
Unless specifically stated otherwise, part and the relative step of step, the digital table otherwise illustrated in these embodiments
It is not limit the scope of the invention up to formula and numerical value.
In all examples being illustrated and described herein, unless otherwise prescribed, any occurrence should be construed as merely
Exemplary, not as limitation, therefore, other examples of exemplary embodiment can have different values.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (7)
1. highland barley popped rice, it is characterised in that count in parts by weight, including following component：
Highland barley 18-45 parts, oily 0.5-5 parts, white sugar 2-8 parts, maltose 5-25 parts and water 2-8 parts.
2. highland barley popped rice according to claim 1, it is characterised in that including：
5 parts of 33 parts of highland barley, 1 part of oil, 5 parts of white sugar, 15 parts of maltose and water.
3. the preparation method of highland barley popped rice according to claim 1, it is characterised in that comprise the following steps：
S1 Feedstock treatings：Highland barley is soaking, steam, dries to obtain ripe highland barley；
It is prepared by S2 crude products：By the ripe highland barley obtained by step S1 through roasting, sweet water adding, seal envelope be made crude product；
S3 sand is fried：By obtained by step S2 crude product sand fry, fry it is fluffy to highland barley, in " lantern shell " shape, it is off the pot after highland barley flower；
S4 sieves：Highland barley flower obtained by step S3 is poured into rice huller screen, sieving for standby；
It is prepared by S5 malt sugars：Oil is added into pot, rocking pot makes oil be stained with the bottom of a pan, then pours into white sugar, maltose, water and stir,
Small fire infusion, it is light coffee color to color, Guan Huo, obtains malt sugar；
S6 wraps up in malt sugar：Highland barley flower through sieving in step S4 is added into the malt sugar obtained by step S5, stirred, to every
Highland barley Huadu wraps malt sugar；
S7 enters mould：The highland barley flower for wrapping malt sugar is entered into mould, to walk cooling after hammer is compacted, stripping and slicing obtains finished product highland barley popped rice.
4. preparation method according to claim 3, it is characterised in that step S1 Feedstock treatings comprise the following steps：
S11 soaks：Selected highland barley, and featured highland barley is soaked into 20h-30h with water；
S12 is steamed：After highland barley after immersion is eluriated totally, upper cage cooks, steaming time 5h-6h；
S13 dries：The highland barley that will be cooked, spread out, dry and rub scattered that ripe highland barley is standby.
5. preparation method according to claim 3, it is characterised in that prepared by step S2 crude products comprises the following steps：
S21 roastings：Ripe highland barley obtained by step S1 is placed in small fire roasting in iron pan；
S22 sweet water addings：The syrup of preset quality is gradually added while step S21 roastings；
S23 seals envelope：It is after syrup adds, the ripe highland barley containing syrup of roasting is off the pot, seal envelope 5min-10min.
6. preparation method according to claim 5, it is characterised in that the syrup and the quality of the ripe highland barley meet ratio
Example relation：90:7-110:7.
7. preparation method according to claim 5, it is characterised in that in the preparation of the syrup, the quality of sugar and water expires
Sufficient proportionate relationship：1:25-1:40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710862003.XA CN107568599A (en) | 2017-09-21 | 2017-09-21 | Highland barley popped rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710862003.XA CN107568599A (en) | 2017-09-21 | 2017-09-21 | Highland barley popped rice and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218630A (en) * | 1997-12-05 | 1999-06-09 | 马元德 | Fragrance of five cereals |
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
-
2017
- 2017-09-21 CN CN201710862003.XA patent/CN107568599A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218630A (en) * | 1997-12-05 | 1999-06-09 | 马元德 | Fragrance of five cereals |
| CN101822305A (en) * | 2010-04-20 | 2010-09-08 | 太仓市沙溪酿造厂 | Mi Huatang and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴昆仑: ""青稞功能元素与食品加工利用简述"", 《作物杂志》 * |
| 张一鸣等: "《粮油食品加工技术》", 30 June 1998, 中原农民出版社 * |
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Application publication date: 20180112 |