CN1096833C

CN1096833C - Fried and baked food series of highland barley

Info

Publication number: CN1096833C
Application number: CN97125646A
Authority: CN
Inventors: 胡永斌; 胡永成
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-12-31
Filing date: 1997-12-31
Publication date: 2002-12-25
Anticipated expiration: 2017-12-31
Also published as: CN1186617A

Abstract

The present invention relates to the technical field of food, particularly to a fried and baked food series by using highland barley flour to replace wheat flour, which is characterized in that the present invention has the raw materials of the proportion: 4 to 95% of highland barley flour, 0 to 91% of gluten and 5 to 96% of additive. The present invention has the processing technologies of uniform adjustment, shaping, frying or baking, examination, package and product output. The highland barley flour which has rich nutrient components is used as raw material, so that the fried and baked food series of highland barley has the characteristics of rich nutrient components, no industrial pollution, various varieties, obvious economical and social benefit, etc. The present invention provides a successful path for the effective utilization of highland barley.

Description

Fried, the baked food series of highland barley

The present invention relates to food technology field, relate in particular to a kind of fried, baked food series that substitutes wheat flour with highland barley flour.

Highland barley is a kind of crops of uniqueness of Qinghai-Tibet Platean, because its outward appearance is sepia, the steamed bun outward appearance of manufacturing is a grey black, adds that mouthfeel is relatively poor, thereby people have prejudice to it always, is reluctant to eat.Though it is pollution-free that these crops exist, the advantage that nutrition is high than wheat, people are also just with the raw material of these agricultural product as wine brewing, system zanba, roasted qingke barley flour, feed in recent years, fail the industrial value that these agricultural product are potential to bring into play.

The objective of the invention is this free of contamination, the agricultural product that contain several amino acids and multiple human body essential minerals of highland barley are substituted existing wheat, develop fried, the baked food series of a kind of highland barley with the suitability for industrialized production form.

The technical scheme of this invention is: the raw material proportioning of this highland barley deep fry series food is: highland barley flour 4-95%, gluten 0-91%, additive 5-96%; Processing technology for mix well, moulding, fried, test package, product.The raw material proportioning of highland barley baked food series is highland barley flour 4-95%, gluten 0-91%, additive 5-96%; Processing technology for mix well, moulding, bake, test package, product.The raw material proportioning of above-mentioned two kinds of series foods all is weight percentage.Highland barley flour is the fine powder after sieving with mechanical crushing, and its particle is thin more good more.Gluten is the edible raw material that strengthens the highland barley flour cohesive force, all can as wheat flour, glutinous rice flour and their refining thing or mixture.Additive is meant and is the quality of improving food and color, and be synthetics or the natural materials that needs preservation and antisepsis or processing technology add the people, as carbohydrate, milk, water, grease class, eggs, antioxidant, antistaling agent class, antiseptic kind, leavening agent class, natural plant gum class, emulsifying agent class or the like.Mixing well operation is after raw materials such as highland barley flour, gluten, additive are prepared by a certain percentage, mixes into the process of the dough or the pastel of soft or hard appropriateness.Molding procedure is with the dough of soft or hard appropriateness or machinery or the manual method of pastel, make can the fried different shape that maybe can bake the semi-finished product process, as make the noodles shape then be highland barley instant noodles food through test package again after fried, that makes bulk then is fried food of highland barley through test package again after fried, make thicker bulk and after baking, then be highland barley bread food through test package again, also can be made into a series of highland barley foods such as highland barley biscuit, highland barley peach shortcake, highland barley cake, highland barley sesame seed cake, the crisp bar of highland barley in addition.Fried operation is to use edible oil (vegetable oil or animal oil) with dough after the moulding or the fried ripe process of pastel.Baking operation is that the dough or the pastel of moulding are put into Roasting oven or baked the process that heating is baked in the case.In order to make food more agreeable to the taste and bulk, can mix well and molding procedure between increase by a fermentation procedure.Fermentation procedure is to send out the process of pine with add the saccharomycete dough of checkmating in dough or pastel, and the dough after the fermentation can add alkali and regulate its acid-base value.

Owing to contain the mineral matter and the trace element of more amino acid and needed by human in the highland barley, as lysine and iron, zinc, calcium, the selenium equal size is all than wheat height, this has data to discuss in " Qinghai nutrient ingredient of food table ", again because highland barley is grown in Qinghai-Tibet pollution-free zone, it is fried to adopt it to carry out the highland barley that suitability for industrialized production comes out as the raw material substitution wheat, baked food series, it is abundant then to have nutrition, no industrial pollution, characteristics such as economic benefit and obvious social benefit, the approach of a success is provided for effective utilization of highland barley

Embodiment one: raw material proportioning highland barley flour 10%, gluten are the smart powder 3% of wheat, additive white sugar 4%, and egg 83% is through mixing well, being product after the moulding, fried, test package.

Embodiment two: raw material proportioning highland barley flour 70%, gluten are glutinous rice flour 10%, sugar 4%, and egg 10%, citric acid 1%, water 5% are mixed well, fermentation, moulding, bake, promptly make behind the test package products such as bread of different shape.

Claims

1, a kind of highland barley deep fry series food, it is characterized in that the raw material proportioning is highland barley flour 4-95%, gluten 0-91%, additive 5-96%, additive are carbohydrate, milk, water, grease class, eggs, antioxidant, antistaling agent class, leavening agent class, natural plant gum class, emulsifying agent class; Processing technology for mix well, moulding, fried, test package, product.

2, a kind of highland barley deep fry series product, it is characterized in that the raw material proportioning is highland barley flour 4-95%, gluten 0-91%, additive 5-96%, additive are carbohydrate, milk, water, grease class, eggs, antioxidant, antistaling agent class, leavening agent class, natural plant gum class, emulsifying agent class; Processing technology for mix well, fermentation, moulding, fried, test package, product.

3, a kind of highland barley baked food series, it is characterized in that the raw material proportioning is highland barley flour 4-95%, gluten 0-91%, additive 5-96%, additive are carbohydrate, milk, water, grease class, eggs, antioxidant, antistaling agent class, leavening agent class, natural plant gum class, emulsifying agent class; Processing technology for mix well, moulding, bake, test package, product.

4, a kind of highland barley baked food series, it is characterized in that the raw material proportioning is highland barley flour 4-95%, gluten 0-91%, additive 5-96%, additive are carbohydrate, milk, water, grease class, eggs, antioxidant, antistaling agent class, leavening agent class, natural plant gum class, emulsifying agent class; Processing technology for mix well, fermentation, moulding, bake, test package, product.