CN109418963A - A kind of processing technology of highland barley fast food powder - Google Patents
A kind of processing technology of highland barley fast food powder Download PDFInfo
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- CN109418963A CN109418963A CN201710734619.9A CN201710734619A CN109418963A CN 109418963 A CN109418963 A CN 109418963A CN 201710734619 A CN201710734619 A CN 201710734619A CN 109418963 A CN109418963 A CN 109418963A
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- highland barley
- processing technology
- endosperm grain
- fast food
- powder
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 158
- 239000000843 powder Substances 0.000 title claims abstract description 33
- 238000012545 processing Methods 0.000 title claims abstract description 26
- 235000013410 fast food Nutrition 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 157
- 235000013339 cereals Nutrition 0.000 claims abstract description 74
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 239000002994 raw material Substances 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 15
- 235000021307 Triticum Nutrition 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
- 108090000637 alpha-Amylases Proteins 0.000 claims description 12
- 229940024171 alpha-amylase Drugs 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 11
- 230000035764 nutrition Effects 0.000 claims description 10
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 9
- 238000009736 wetting Methods 0.000 claims description 9
- 235000013373 food additive Nutrition 0.000 claims description 8
- 239000002778 food additive Substances 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-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]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 239000008236 heating water Substances 0.000 claims description 6
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- 239000000252 konjac Substances 0.000 claims description 6
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- 235000012041 food component Nutrition 0.000 claims description 4
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- 150000001413 amino acids Chemical class 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
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- 229930003231 vitamin Natural products 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims 1
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000015099 wheat brans Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 4
- 229960004494 calcium gluconate Drugs 0.000 description 4
- 239000004227 calcium gluconate Substances 0.000 description 4
- 235000013927 calcium gluconate Nutrition 0.000 description 4
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- -1 konjac glucomannan Chemical compound 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
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- 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 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 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 2
- 230000029087 digestion Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000019998 barley wine Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229940118199 levulan Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003773 α-tocotrienols Chemical class 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/152—Cereal germ products
-
- 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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of processing technology of highland barley fast food powder, the processing technology of the highland barley fast food powder includes impurity removing, peeling processing, the crushing of highland barley bran microwave, highland barley endosperm grain one time fermentation, highland barley endosperm grain secondary enzymolysis, extrusion, drying and crushing and the processes such as hybrid packed.The processing technology of highland barley fast food powder of the present invention is simple, it is feasible to facilitate, and the highland barley fast food powder is in good taste, is easy to human consumption's absorption.
Description
Technical field
The present invention relates to food processing fields, relate more specifically to a kind of processing technology of highland barley fast food powder.
Background technique
Highland barley is a kind of important plateau cereal crops, in 4500 meters of height above sea level or more of area, be uniquely can normally at
Ripe crop.It is rich in beta glucan in highland barley, has high protein, high in soluble fiber element, homovitamin and low fat, low sugar
Characteristic is the good merchantable brand in cereal.Highland barley is that the highest crop of beta glucan content in wheat crops, average content are in the world
6.57%, it is 50 times of wheat, has the effects that gut purge, adjust blood glucose, reduce cholesterol, improve immunity.Total meals of highland barley
It is big by 16% to eat fiber content, is 24 times of wheat, the good effects with gut purge defaecation, removing vivotoxin.Its protein is flat
Equal content is 11.31%, crude fat content 2.13%.0.32mg containing thiamine, riboflavin in every 100g highland barley flour
0.21mg, niacin 3.6mg, vitamin E 0.25mg play the role of the development that promotes health positive.It is rich in highland barley
Selenium element is the essential trace elements of the human body, and is the cancer-resisting element of the currently the only identification of the United Nations's health organization.It is green
Lecithin, the brain of oleic acid, linoleic acid, linolenic acid, d- α-tocotrienols and brain tonic in highland barley also containing norcholesterol effect
Phosphatide etc..It is recorded according to supplement to the Herbal: highland barley, wide in lower gas, strong lean power, dehumidifying sweating, antidiarrheal.Tibetan medicine's ancient books and records " brilliant pearl sheet
Grass " more using highland barley as a kind of important drugs, for treating a variety of diseases.
Highland barley is the main food of the Tibetan area people, is mainly used for brewing barley wine and makes zanba, roasted qingke barley flour, but conventional method makes
Zanba, roasted qingke barley flour coarse mouthfeel, it is not easily digested.From the point of view of nutrition, conventional fabrication method, to the nutrition of highland barley at
Divide and destroy seriously, reduces health care and the medical value of highland barley.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of processing technologys for producing highland barley fast food powder easy to digest, in good taste.
The processing technology of highland barley fast food powder of the present invention a kind of the following steps are included:
Step 1, impurity removing
Such as dry without mildew, the superior in quality highland barley of no odor smell is chosen, remove weeds in raw material, outer
Shell, silt, stone, metal impurities obtain clean raw material.
Step 2, peeling processing
The raw material made from step 1 is added to such as 30 DEG C -40 DEG C of warm water, amount of water is, for example, the raw material weight
10%-20%, stand 12h after mixing evenly, carry out wheat wetting.Raw material investment such as FBPY type wheat after wheat wetting is shelled
Skin machine carries out peeling, obtains highland barley bran and highland barley endosperm grain.
Step 3, by highland barley bran microwave treatment made from step 2.The parameter of microwave processes be power 300~
350W, time 3-5min are cooled to 40 DEG C or less.Microwave treatment can reduce the stream of nutriment in the naked wheat bran of blueness
It loses, while improving its mouthfeel.
Step 4, the fermentation of highland barley endosperm grain
By highland barley endosperm grain made from step 2, add pure water and yeast, ferment 10-30min.Fermentation temperature is, for example,
20℃-30℃.Such as such as 30-50 parts of pure water and such as 1-5 parts of yeast is added in 100 parts of highland barley endosperm grains.The highland barley
After endosperm grain addition yeast is fermented in advance, the content of the protein such as lysine in the green endosperm grain is improved, more
Be conducive to the digestion and absorption of human body.
Step 5, highland barley endosperm grain primary enzymolysis
Alpha-amylase is added in highland barley endosperm grain made from step 4, heating water bath carries out first time enzymatic hydrolysis, water-bath temperature
Degree is 40 DEG C -60 DEG C, time 10-20min.The dosage of the alpha-amylase is, for example, 6-20 μ/g, the highland barley endosperm grain
Water content is, for example, 30%-50%.Alpha-amylase is added, can be degraded in the highland barley endosperm grain by the effect of alpha-amylase
Amylose, so that it is more conducive to the digestion and absorption of human body.
Second of enzymatic hydrolysis of step 6, highland barley endosperm grain
Highland barley endosperm grain made from step 5 is cooled to 30 DEG C -60 DEG C, pectase is added, carries out fermentation 3-4h, is sent out
30 DEG C -50 DEG C of ferment temperature.The highland barley endosperm grain water content is, for example, 20%-40%.Pectase can remove the highland barley embryo
It is not easy the ingredient absorbed in milk particle, conducive to β-levulan dissolution in the highland barley endosperm grain, improves nutritive value, more conducively people
Body absorbs.
Step 7, extrusion
The drying of highland barley endosperm grain made from step 6 is squeezed 20% hereinafter, putting into extruder to water content
Press extruding；
Step 8, drying and crushing
The highland barley bran made from step 3 is broken via the Ultra-Micro Grinding Equipment of such as YWJ Series Turbo formula pulverizer
At the green wheat bran Ultramicro-powder of 200-800 mesh.It is significantly improved after the highland barley bran is pulverized comprising the blueness
The mouthfeel of the product of highland barley wheat bran.Highland barley endosperm grain made from step 7 is dry, it is broken for example, by using Universalpulverizer group later
At the highland barley flour of 60~100 mesh.
Highland barley bran Ultramicro-powder made from step 8 and the highland barley flour are uniformly mixed, while food are added by step 9
Product ingredient such as salt or glucose, food additives such as konjac glucomannan, nutrition fortifier such as calcium gluconate etc..Finally
Subpackage dress is carried out, packing specification is, for example, 30-50g/ packet.
Preferably, food additives, food ingredient and battalion can be added when mixing the highland barley Ultramicro-powder in the step 9
Support hardening agent.
Preferably, in the step 4, the weight proportion of the highland barley endosperm grain, pure water and yeast are as follows: 2-5:1-2:
0.01-0.05。
Preferably, in the step 5, the dosage of the alpha-amylase is 6-2O μ/g, the water content of the highland barley endosperm grain
For 30%-50%.
Preferably, in the step 6, the dosage of the pectase is 0.5-1g/kg, and the highland barley endosperm grain water content is
20%-40%.
Preferably, the peeling machine is FBPY type wheat bran remover.
Preferably, the Ultra-Micro Grinding Equipment is YWJ Series Turbo formula pulverizer.
Preferably, the extruder is twin-screw extruder.
Preferably, the food additives include: konjac glucomannan, monoglyceride or carragheen.
Preferably, the food ingredient includes: one of starch, wheat flour, glucose and salt or several.
Preferably, the nutrition fortifier includes: to strengthen amino acid, microelement or vitamin etc..
In one embodiment of the present of invention, the processing technology of the highland barley fast food powder the following steps are included:
Step 1, impurity removing
Dry without mildew, the superior in quality highland barley of no odor smell is chosen, weeds in raw material, shell, mud are removed
Sand, stone, metal impurities obtain clean raw material.
It is buried at step 2, peeling
The raw material made from step 1 is added to such as 30 DEG C -35 DEG C of warm water, amount of water is, for example, the raw material weight
10%-20%, stand 12h after mixing evenly, carry out wheat wetting.Raw material investment such as FBPY type wheat after wheat wetting is shelled
Skin machine carries out peeling, obtains highland barley bran and highland barley endosperm grain.
Step 3, by highland barley bran microwave treatment made from step 2.The parameter of microwave processes be power 300~
350W, time 3-5min are cooled to 40 DEG C or less.Microwave treatment can reduce the stream of nutriment in the highland barley bran
It loses, while improving its mouthfeel.
Step 4, the fermentation of highland barley endosperm grain
By blueness endosperm grain made from step 2, add pure water and yeast, ferment 10-30min.Fermentation temperature is, for example,
20℃-30℃.Such as such as 30-50 parts of pure water and such as 1-5 parts of yeast is added in 100 parts of highland barley endosperm grains.
Step 5, highland barley endosperm grain primary enzymolysis
Alpha-amylase is added in highland barley endosperm grain made from step 4, heating water bath carries out first time enzymatic hydrolysis, water-bath temperature
Degree is, for example, 40 DEG C -5O DEG C, and the time is, for example, 20min.The dosage of the alpha-amylase is, for example, 6 μ/g, the highland barley endosperm grain
Water content be, for example, 30%.
Second of enzymatic hydrolysis of step 6, highland barley endosperm grain
Highland barley endosperm grain made from step 5 is cooled to such as 35 DEG C -40 DEG C, pectase is added, carries out fermentation example
Such as 3h, fermentation temperature is, for example, 40 DEG C.The highland barley endosperm grain water content is, for example, 20%-40%.
Step 7, extrusion
The drying of highland barley endosperm grain made from step 6 is squeezed 20% hereinafter, putting into extruder to water content
Press extruding.
Step 8, drying and crushing
The highland barley bran made from step 3 is broken via the Ultra-Micro Grinding Equipment of such as YWJ Series Turbo formula pulverizer
At the highland barley bran Ultramicro-powder of 200-800 mesh.It is significantly improved after the highland barley bran is pulverized comprising the blueness
The mouthfeel of the product of highland barley wheat bran.Highland barley endosperm grain made from step 7 is dry, it is broken for example, by using Universalpulverizer group later
At the highland barley flour of 60~100 mesh.
Highland barley bran Ultramicro-powder made from step 8 and the highland barley flour are uniformly mixed, while food are added by step 9
Product ingredient such as salt or glucose, food additives such as konjac glucomannan, nutrition fortifier such as calcium gluconate etc..Finally
Subpackage dress is carried out, packing specification is, for example, 30-50g/ packet.
Highland barley fast food flour producing process method of the present invention is simple, it is feasible to facilitate, and the highland barley bran is after microwave
It crushes, had both maintained nutritional ingredient and be not lost, while having improved its mouthfeel.The highland barley endosperm grain improves its mouth through one time fermentation
Sense.Through secondary enzymolysis, the amylose that human consumption's absorption is not easy in the highland barley endosperm grain is decomposed, and be conducive to institute
State the dissolution of beneficiating ingredient in highland barley endosperm grain.The highland barley endosperm grain through extrusion, preferably kept its nutrition at
Point, meanwhile, improve mouthfeel, is more advantageous to absorption of human body utilization.
Detailed description of the invention
Fig. 1 shows the process schematic block diagram of the processing technology of the highland barley fast food powder of one embodiment of the invention.
Specific embodiment
The processing technology of highland barley fast food powder of the present invention is specifically described with reference to the accompanying drawing.
The processing technology of highland barley fast food powder of the present invention the following steps are included:
Embodiment 1,
Step 1, impurity removing
Dry without mildew, the superior in quality highland barley of no odor smell is chosen, weeds in raw material, shell, mud are removed
Sand, stone, metal impurities obtain clean raw material.
Step 2, peeling processing
The raw material made from step 1 is added to such as 35 DEG C of warm water, amount of water is, for example, the raw material weight
15%, 12h is stood after mixing evenly, carries out wheat wetting.By after wheat wetting the raw material put into such as FBPY type wheat bran remover into
Row peeling obtains highland barley bran and highland barley endosperm grain.
Step 3, by highland barley bran microwave treatment made from step 2.The parameter of microwave processes is power 350W,
Time is 3min, is cooled to 40 DEG C or less.
Step 4, the fermentation of highland barley endosperm grain
By highland barley endosperm grain made from step 2, add pure water and yeast, fermentation time is, for example, 20min, 100 parts of institutes
It states highland barley endosperm grain and such as 30 parts of pure water and 1 part of yeast is added.Fermentation temperature is, for example, 25 DEG C.
Step 5, highland barley endosperm grain primary enzymolysis
Alpha-amylase is added in highland barley endosperm grain made from step 4, heating water bath carries out first time enzymatic hydrolysis, water-bath temperature
Degree is, for example, 40 DEG C, and the time is, for example, 20min.The dosage of the alpha-amylase is, for example, 6 μ/g, and the highland barley endosperm grain contains
Water is, for example, 30%.
Second of enzymatic hydrolysis of step 6, highland barley endosperm grain
Highland barley endosperm grain made from step 5 is cooled to such as 40 DEG C, pectase is added, fermented such as 3h,
Fermentation temperature is, for example, 40 DEG C.The highland barley endosperm grain water content is, for example, 20%.
Step 7, extrusion
The drying of highland barley endosperm grain made from step 6 is squeezed 20% hereinafter, putting into extruder to water content
Press extruding；
Step 8, drying and crushing
The highland barley bran made from step 3 is broken via the Ultra-Micro Grinding Equipment of such as YWJ Series Turbo formula pulverizer
At the highland barley bran Ultramicro-powder of 200 mesh.Highland barley endosperm grain made from step 7 is dry, later for example, by using omnipotent crushing
Unit is broken into the highland barley flour of 100 mesh.
Highland barley bran Ultramicro-powder made from step 8 and the highland barley flour are uniformly mixed, while food are added by step 9
Product ingredient such as salt or glucose, food additives such as konjac glucomannan, nutrition fortifier such as calcium gluconate etc..Finally
Subpackage dress is carried out, packing specification is, for example, 30/ packet.
Embodiment 2,
Step 1, impurity removing
Dry without mildew, the superior in quality highland barley of no odor smell is chosen, weeds in raw material, shell, mud are removed
Sand, stone, metal impurities obtain clean raw material.
Step 2, peeling processing
The raw material made from step 1 is added to such as 30 DEG C of warm water, amount of water is, for example, the raw material weight
20%, 12h is stood after mixing evenly, carries out wheat wetting.By after wheat wetting the raw material put into such as FBPY type wheat bran remover into
Row peeling obtains highland barley bran and highland barley endosperm grain.
Step 3, by highland barley bran microwave treatment made from step 2.The parameter of microwave processes is power 350W,
Time is 4min, is cooled to 40 DEG C or less.Microwave treatment can reduce the loss of nutriment in the highland barley bran, change simultaneously
It is apt to its mouthfeel.
Step 4, the fermentation of highland barley endosperm grain
By highland barley endosperm grain made from step 2, add pure water and yeast, ferment 20min.Fermentation temperature is, for example, 25
℃.Such as such as 50 parts of pure water and such as 5 parts of yeast are added in 100 parts of highland barley endosperm grains.
Step 5, highland barley endosperm grain primary enzymolysis
Alpha-amylase is added in highland barley endosperm grain made from step 4, heating water bath carries out first time enzymatic hydrolysis, water-bath temperature
Degree is, for example, 45 DEG C, and the time is, for example, 25min.The dosage of the alpha-amylase is, for example, 10 μ/g, and the highland barley endosperm grain contains
Water is, for example, 30%.
Second of enzymatic hydrolysis of step 6, highland barley endosperm grain
Highland barley endosperm grain made from step 5 is cooled to such as 35 DEG C, pectase is added, fermented such as 3h,
Fermentation temperature is, for example, 40 DEG C.The highland barley endosperm grain water content is, for example, 40%.
Step 7, extrusion
The drying of highland barley endosperm grain made from step 6 is squeezed 20% hereinafter, putting into extruder to water content
Press extruding；
Step 8, drying and crushing
The highland barley bran made from step 3 is broken via the Ultra-Micro Grinding Equipment of such as YWJ Series Turbo formula pulverizer
At the highland barley bran Ultramicro-powder of 300 mesh.It is significantly improved after the highland barley bran is pulverized comprising the highland barley bran
The mouthfeel of the product of skin.Highland barley endosperm grain made from step 7 is dry, 70 are broken into for example, by using Universalpulverizer group later
Purpose highland barley flour.
Highland barley bran Ultramicro-powder made from step 8 and the highland barley flour are uniformly mixed, while food are added by step 9
Product ingredient such as salt or glucose, food additives such as konjac glucomannan, nutrition fortifier such as calcium gluconate etc..Finally
Subpackage dress is carried out, packing specification is, for example, 50g/ packet.
The above is only ten thousand formulas of preferred implementation of the invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (8)
1. a kind of processing technology of highland barley fast food powder, which comprises the following steps:
Step 1, impurity removing
Step 2, peeling processing
The raw material made from step 1 is subjected to wheat wetting, then peeling is carried out using peeling machine, obtains highland barley bran and highland barley endosperm
Grain；
Step 3, by highland barley bran microwave treatment made from step 2, the parameter of microwave processes be power 300~
350W, time 3-5min are cooled to 40 DEG C or less；
Step 4, the fermentation of highland barley endosperm grain
By highland barley endosperm grain made from step 2, add pure water and yeast, fermentation time 10-30min, 20 DEG C -30 of fermentation temperature
℃；
Step 5, highland barley endosperm grain primary enzymolysis
Alpha-amylase is added in highland barley endosperm grain made from step 4, heating water bath carries out first time enzymatic hydrolysis, and bath temperature is
40 DEG C -60 DEG C, time 10-20min；
Step 6, highland barley endosperm grain secondary enzymolysis
Highland barley endosperm grain made from step 5 is cooled to 30 DEG C -60 DEG C, pectase is added, heating water bath carries out second
2-4h is digested, temperature is 30 DEG C -50 DEG C；
Step 7, extrusion
Highland barley endosperm grain made from step 6 is dried to water content 20% hereinafter, squeezing in investment extruder swollen
Change；
Step 8 crushes
The highland barley bran made from step 3 is broken into the highland barley bran Ultramicro-powder of 200-800 mesh via Ultra-Micro Grinding Equipment；
Highland barley endosperm grain made from step 7 is dry, the highland barley flour of 60~100 mesh is broken into through disintegrating apparatus；
Highland barley bran Ultramicro-powder made from step 8 and the highland barley flour are uniformly mixed by step 9, subpackage dress.
2. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that the step 9 is mixing the blueness
Food additives, food ingredient and nutrition fortifier are added when highland barley Ultramicro-powder；The food additives are as follows: konjac glucomannan, list are sweet
Rouge or carragheen；The food ingredient are as follows: one of starch, wheat flour, glucose and salt are several；The nutrition
Hardening agent are as follows: strengthen amino acid, microelement or vitamin.
3. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that in the step 4, the highland barley embryo
The weight proportion of milk particle, pure water and yeast are as follows: 2-5: 1-2: 0.01-0.05.
4. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that in the step 5, the alphalise starch
The dosage of enzyme is 6-20 μ/g, and the water content of the highland barley endosperm grain is 30%-50%.
5. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that in the step 6, the pectase
Dosage be 0.5-1g/kg, the highland barley endosperm grain water content be 20%-40%.
6. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that the peeling machine is FBPY type wheat
Peeling machine.
7. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that the Ultra-Micro Grinding Equipment is YWJ
Series Turbo formula pulverizer.
8. the processing technology of highland barley fast food powder as described in claim 1, which is characterized in that the extruder is twin-screw
Extruder.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067014A (en) * | 2019-12-30 | 2020-04-28 | 青海脊峰本草医药科技有限公司 | Production and preparation method of highland barley powder |
| CN111067026A (en) * | 2019-12-05 | 2020-04-28 | 浙江大学 | Preparation method of low-starch highland barley loose oatmeal |
| CN114304500A (en) * | 2021-12-09 | 2022-04-12 | 西藏自治区农牧科学院农业资源与环境研究所 | Selenium-rich highland barley instant powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340353A (en) * | 2013-07-31 | 2013-10-09 | 北京工商大学 | Instant highland barley flour processing technology |
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2017
- 2017-08-24 CN CN201710734619.9A patent/CN109418963A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340353A (en) * | 2013-07-31 | 2013-10-09 | 北京工商大学 | Instant highland barley flour processing technology |
| CN103340353B (en) * | 2013-07-31 | 2014-10-08 | 北京工商大学 | Instant highland barley flour processing technology |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067026A (en) * | 2019-12-05 | 2020-04-28 | 浙江大学 | Preparation method of low-starch highland barley loose oatmeal |
| CN111067014A (en) * | 2019-12-30 | 2020-04-28 | 青海脊峰本草医药科技有限公司 | Production and preparation method of highland barley powder |
| CN114304500A (en) * | 2021-12-09 | 2022-04-12 | 西藏自治区农牧科学院农业资源与环境研究所 | Selenium-rich highland barley instant powder and preparation method thereof |
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Application publication date: 20190305 |