CN110338348A - A kind of processing method of highland barley - Google Patents
A kind of processing method of highland barley Download PDFInfo
- Publication number
- CN110338348A CN110338348A CN201910755037.8A CN201910755037A CN110338348A CN 110338348 A CN110338348 A CN 110338348A CN 201910755037 A CN201910755037 A CN 201910755037A CN 110338348 A CN110338348 A CN 110338348A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- raw material
- white
- black
- rice
- 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 224
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 223
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 60
- 235000009566 rice Nutrition 0.000 claims abstract description 60
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 95
- 241000209094 Oryza Species 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013339 cereals Nutrition 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 7
- 238000009395 breeding Methods 0.000 claims description 6
- 230000001488 breeding effect Effects 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 229940098396 barley grain Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 12
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 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 abstract description 10
- 229920002498 Beta-glucan Polymers 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 7
- 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 abstract description 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 230000005764 inhibitory process Effects 0.000 abstract description 6
- 230000000291 postprandial effect Effects 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 210000000813 small intestine Anatomy 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 4
- 235000018291 probiotics Nutrition 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 235000019750 Crude protein Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 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 6
- 235000013305 food Nutrition 0.000 description 6
- 206010010774 Constipation Diseases 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 206010006187 Breast cancer Diseases 0.000 description 2
- 208000026310 Breast neoplasm Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 206010000059 abdominal discomfort Diseases 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- 230000003394 haemopoietic effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000009545 invasion Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 201000007270 liver cancer Diseases 0.000 description 2
- 208000014018 liver neoplasm Diseases 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 208000010125 myocardial infarction Diseases 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 206010039491 Sarcoma Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 229940041181 antineoplastic drug Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 210000002752 melanocyte Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of processing methods of highland barley, and in particular to technical field of agricultural product process, the specific steps are as follows: S1, buying；S2, removal of impurities；S3, cleaning；S4, drying；S5, it is crushed；S6, screening；S7, mixture；S8, packaging.The present invention can both play beta glucan effect of highland barley, effectively delay absorption of the small intestine to glucose, to the speed for effectively delaying postprandial blood sugar to rise, there are certain inhibition and prevention effect to diabetes, effectively inhibit spoilage organisms, promote probiotics and maintains intestinal flora balance, it is effectively improved bowel problems, the crude protein and Crude starch nutrition and genuineness being able to maintain in highland barley simultaneously, the super safe rice of mixture can improve the harsh feeling of highland barley again, accomplish that there is finesse in sb.'s roughness, detail has slightly, it is also convenient for storing and transport, it can satisfy diabetic by different proportion mixture simultaneously, the eating requirements of sub-health population and general health health care crowd, it is applied widely.
Description
Technical field
The present invention relates to technical field of agricultural product process, it is more particularly related to a kind of processing side of highland barley
Method.
Background technique
Highland barley has white highland barley and black highland barley, originates in Qinghai-Tibet Platean, is the staple food of Tibetan compatriot, and highland barley is to make zanba, roasted qingke barley flour only
One raw material, zanba, roasted qingke barley flour are the staple foods of plateau nationality, are that Tibetan's food four is precious --- zanba, roasted qingke barley flour, butter, tealeaves, first of beef and mutton, it is green
Highland barley is rich in multiple nutritional components, and highland barley mainly contains 6% or so beta glucan, 14% crude protein, 70% or so Crude starch
And dietary fiber, multiple beneficial, in microelements such as the calcium of human health, phosphorus, iron, copper, zinc, black highland barley is also rich in anthocyanidin,
Highland barley is also rich in selenium, and the beta glucan that highland barley contains is a series of non-starch class polysaccharide being polymerized by glucose molecules, belongs to
In Soluble Fiber, in place of there is multiple beneficial, immunity is such as promoted: especially enhancing immune soldier --- the work of macrophage
Power quickly kills the pathogenic microorganisms such as virus, bacterium, the fungi of invasion, helps far from infectious diseases such as flu；Adjust blood
Sugar: the high viscosity of beta glucan can inhibit the emptying of stomach, delay absorption of the small intestine to glucose, to effectively delay postprandial blood
Diabetes are had certain inhibition and prevention effect by the speed that sugar rises；Protect enteron aisle: beta glucan ferments in large intestine, produces
Raw short chain fatty acids, inhibit spoilage organisms, promote probiotics, maintain intestinal flora balance, prevent diarrhea or constipation；Reduce " bad gallbladder
Sterol " (low density lipoprotein cholesterol), but do not influence " good cholesterol " (high-density lipoprotein cholesterol).US Experts research
It has been shown that, a hyperlipemic patients absorb 3-4 grams of beta glucan daily, can reduce " bad cholesterol " 8%, and heart attack is dangerous
Therefore 10%-12% is reduced, directly the malignant cells such as killing sarcoma cell, melanocyte, to the inhibiting rate of liver cancer, breast cancer
It can be with anticancer drug shoulder to shoulder；Anti-radiation: beta glucan increases the generation of leucocyte, red blood cell, by promoting hematopoietic function to subtract
Injury of the Low emissivity to human body, highland barley derive from Tibet natural food, to diabetic, " three high " crowd and cardiovascular disease
Patient has good auxiliaring effect.
The rice varieties of Chao Tai meter Shi Hunan Rice Research Institute breeding, in various aspects such as rice matter, food flavor, yield and resistances
The above general designation of Thailand's rice selects beautiful needle perfume (or spice) and agriculture perfume 32 in the newest scientific and technological achievement of Hunan Rice Research Institute to wait rice product
The polished rice that kind is processed into, especially beautiful needle perfume (or spice) and agriculture perfume (or spice) 32 win second boundary's fine quality rice variety Cooking Quality appraise gold medal.
Existing highland barley is mainly using highland barley as raw material, coarse mouthfeel, for the Hans of edible used rice, Han nationality
People is edible not to get used to, because a kind of highland barley of the invention and the highland barley of super safe rice mixture are necessary.
Summary of the invention
In order to overcome the drawbacks described above of the prior art, the embodiment of the present invention provides a kind of processing method of highland barley, leads to
It crosses and is compounded into white highland barley and black highland barley with super safe rice respectively, can both play beta glucan effect of highland barley, effectively delay
Absorption of the small intestine to glucose has certain inhibition and pre- to diabetes thus the speed for effectively delaying postprandial blood sugar to rise
Anti- effect, effectively inhibition spoilage organisms promote probiotics and maintain intestinal flora balance, are effectively improved bowel problems, while energy
Enough keep crude protein and Crude starch nutrition and genuineness, the super safe rice of mixture in highland barley that can improve the coarse of highland barley again
Sense, accomplish that there is finesse in sb.'s roughness, detail has slightly, be also convenient for store and transport, and by white highland barley and black highland barley rice respectively with surpass
Safe rice is compounded by different proportion for diabetic, for sub-health populations such as hypertension, hyperlipidemia, functions of intestines and stomach discomforts
And three kinds of highland barleys for general health health care crowd, meet the eating requirements of different crowd.
To achieve the above object, the invention provides the following technical scheme: a kind of processing method of highland barley, specific steps are such as
Under:
S1, buying: buying the highland barley raw material in Tibet and the super safe rice of the studied breeding of Hunan Province's rice, then presses face
Highland barley raw material is divided into white highland barley raw material and black highland barley raw material by color；
S2, removal of impurities: impurity, empty grain and the variegated grain in white highland barley raw material, black highland barley raw material and super safe rice are selected
Out；
S3, cleaning: white highland barley raw material and black highland barley raw material are first impregnated using clear water respectively, then rubbing cleaning, then
It reuses clear water to rinse three times, cleans up white highland barley raw material and black highland barley raw material sufficiently；
S4, drying: the white highland barley raw material after cleaning and black highland barley raw material are spread out, while raw material is blown using blower
It strokes, so that material dry and becoming and pre-processing white highland barley and pretreatment black highland barley；
S5, it is crushed: white highland barley will be pre-processed and pretreatment black highland barley pours into inside pulverizer respectively, it will using pulverizer
It is broken to pre-process highland barley；
S6, screening: primary screening is carried out respectively to broken white highland barley and black highland barley using level-one sieve, then again
Broken white highland barley and black highland barley are screened again using second level sieve, to filter out long 5mm-6mm, width 3mm-
The highland barley grain of 3.5mm；
S7, mixture: being compounded into white highland barley in the ratio of 6-9:1-4 for white highland barley and super safe rice, by black highland barley with it is super safe
Rice is compounded into black highland barley rice in the ratio of 6-9:1-4；
S8, packaging: two classifications of white highland barley and black highland barley rice are subjected to ordinary packing and vacuum packaging respectively.
In a preferred embodiment, clear water soaking time is 20min-30min in the step S3.
In a preferred embodiment, white highland barley raw material and black blueness are stirred every 10min in the step S4
Highland barley raw material.
In a preferred embodiment, green using rice water tester dialogue every 10min in the step S4
The moisture content of highland barley raw material and black highland barley raw material is detected, and two kinds of raw material institute water contents is made to be maintained at 12.5%-13.5%.
In a preferred embodiment, the mesh length of level-one sieve is 5mm, width 3mm in the step S6.
In a preferred embodiment, the mesh length of second level sieve is 6mm in the step S6, and width is
3.5mm。
In a preferred embodiment, ordinary packing is tri- kinds of specifications of 2.5kg, 5kg and 10kg in the step S8.
In a preferred embodiment, in the step S8 vacuum packaging be 0.5kg, 1kg, 2.5kg, 5kg and
Five kinds of specifications of 10kg.
Technical effect and advantage of the invention:
1, the present invention is by the way that white highland barley and black highland barley to be compounded into super safe rice respectively, white highland barley and black highland barley
Multiple beneficial is supplemented in the microelements such as the calcium of human health, phosphorus, iron, copper, zinc, white highland barley and black highland barley convenient for people
The beta glucan having can quickly kill the pathogenic microorganisms such as virus, bacterium, the fungi of invasion, promote body immunity, prolong
Slow absorption of the small intestine to glucose, thus the speed for effectively delaying postprandial blood sugar to rise, to diabetes have certain inhibition and
Prevention effect, while beta glucan can ferment in large intestine, generate short chain fatty acids, to inhibit spoilage organisms, promotion prebiotic
Bacterium and maintenance intestinal flora balance, while effectivelying prevent diarrhea or constipation, reduce bad cholesterol, reduce heart attack generally
Rate, and effectively preventing liver cancer, the generation of breast cancer additionally is able to effectively facilitate hematopoietic function, increases leucocyte, red blood cell
It generates, to lower the injury of Radiation On Human body, while the super safe rice added can improve the harsh feeling of highland barley again, accomplish have in thick
Carefully, detail has slightly, in process, due to having carried out drying process, so that highland barley produced by the present invention is unlikely to deteriorate, and
Storage and transport are all very convenient, in addition, in addition to directly highland barley is cooked, can also cook gruel when edible, it is suitable for people of all ages, and
Again since usual Tibetan compatriot likes eating highland barley class coarse food grain, Han nationality compatriot generally likes eating rice class flour and rice, therefore by white highland barley
And black highland barley is respectively with super safe rice mixture, is the blending for hiding Chinese cooking culture, is to hide the Chinese one close perfect performance, it both can be with
Boosting Highland Barley In Xizang industrialized development process, or country's work of aiding Tibet is made something perfect even more perfect；
2, white highland barley and black highland barley rice are pressed into different proportion mixture, i.e. 6:1,7:3 and 9:1 with super safe rice respectively,
To be respectively suitable for general health health care crowd, with the sub-health populations such as hypertension, hyperlipidemia, functions of intestines and stomach discomfort and
Diabetic meets the eating requirements of different crowd, so that highland barley produced by the present invention is played most for different crowd
Excellent effect.
Specific embodiment
Below in conjunction with the embodiment in the present invention, technical solution in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1:
The present invention provides a kind of processing methods of highland barley, the specific steps are as follows:
S1, buying: buying the highland barley raw material in Tibet and the super safe rice of the studied breeding of Hunan Province's rice, then presses face
Highland barley raw material is divided into white highland barley raw material and black highland barley raw material by color；
S2, removal of impurities: impurity, empty grain and the variegated grain in white highland barley raw material, black highland barley raw material and super safe rice are selected
Out；
S3, cleaning: white highland barley raw material and black highland barley raw material are first impregnated using clear water respectively, soaking time 20min, so
Then rubbing cleaning afterwards reuses clear water and rinses three times, cleans up white highland barley raw material and black highland barley raw material sufficiently；
S4, drying: the white highland barley raw material after cleaning and black highland barley raw material are spread out, while raw material is blown using blower
It strokes, stirs white highland barley raw material and black highland barley raw material every 10min, while using rice water tester pair every 10min
The moisture content of white highland barley raw material and black highland barley raw material is detected, and so that two kinds of raw material institute water contents is maintained at 12.5%, so that raw material
Dry and become the white highland barley of pretreatment and pretreatment black highland barley；
S5, it is crushed: white highland barley will be pre-processed and pretreatment black highland barley pours into inside pulverizer respectively, it will using pulverizer
It is broken to pre-process highland barley；
S6, screening: primary screening, level-one sieve are carried out respectively to broken white highland barley and black highland barley using level-one sieve
The mesh length of net is 5mm, width 3mm, then reuses second level sieve and carries out to broken white highland barley and black highland barley
It screens again, the mesh length of second level sieve is 6mm, width 3.5mm, to filter out the highland barley grain of long 5mm, width 3mm；
S7, mixture: white highland barley and super safe rice are compounded into white highland barley in the ratio of 6:4, black highland barley and super safe rice are pressed
The ratio of 6:4 is compounded into black highland barley rice；
S8, packaging: two classifications of white highland barley and black highland barley rice are subjected to ordinary packing and vacuum packaging, normal packet respectively
Dress is tri- kinds of specifications of 2.5kg, 5kg and 10kg, is vacuum-packed as five kinds of specifications of 0.5kg, 1kg, 2.5kg, 5kg and 10kg.
Embodiment 2:
The present invention provides a kind of processing methods of highland barley, the specific steps are as follows:
S1, buying: buying the highland barley raw material in Tibet and the super safe rice of the studied breeding of Hunan Province's rice, then presses face
Highland barley raw material is divided into white highland barley raw material and black highland barley raw material by color；
S2, removal of impurities: impurity, empty grain and the variegated grain in white highland barley raw material, black highland barley raw material and super safe rice are selected
Out；
S3, cleaning: white highland barley raw material and black highland barley raw material are first impregnated using clear water respectively, soaking time 25min, so
Then rubbing cleaning afterwards reuses clear water and rinses three times, cleans up white highland barley raw material and black highland barley raw material sufficiently；
S4, drying: the white highland barley raw material after cleaning and black highland barley raw material are spread out, while raw material is blown using blower
It strokes, stirs white highland barley raw material and black highland barley raw material every 10min, while using rice water tester pair every 10min
The moisture content of white highland barley raw material and black highland barley raw material is detected, and so that two kinds of raw material institute water contents is maintained at 13%, so that raw material dries in the air
Dry doubling, which becomes, pre-processes white highland barley and pretreatment black highland barley；
S5, it is crushed: white highland barley will be pre-processed and pretreatment black highland barley pours into inside pulverizer respectively, it will using pulverizer
It is broken to pre-process highland barley；
S6, screening: primary screening, level-one sieve are carried out respectively to broken white highland barley and black highland barley using level-one sieve
The mesh length of net is 5mm, width 3mm, then reuses second level sieve and carries out to broken white highland barley and black highland barley
It screens again, the mesh length of second level sieve is 6mm, width 3.5mm, to filter out the highland barley of long 5.5mm, width 3.25mm
Grain；
S7, mixture: white highland barley and super safe rice are compounded into white highland barley in the ratio of 7:3, black highland barley and super safe rice are pressed
The ratio of 7:3 is compounded into black highland barley rice；
S8, packaging: two classifications of white highland barley and black highland barley rice are subjected to ordinary packing and vacuum packaging, normal packet respectively
Dress is tri- kinds of specifications of 2.5kg, 5kg and 10kg, is vacuum-packed as five kinds of specifications of 0.5kg, 1kg, 2.5kg, 5kg and 10kg.
Embodiment 3:
The present invention provides a kind of processing methods of highland barley, the specific steps are as follows:
S1, buying: buying the highland barley raw material in Tibet and the super safe rice of the studied breeding of Hunan Province's rice, then presses face
Highland barley raw material is divided into white highland barley raw material and black highland barley raw material by color；
S2, removal of impurities: impurity, empty grain and the variegated grain in white highland barley raw material, black highland barley raw material and super safe rice are selected
Out；
S3, cleaning: white highland barley raw material and black highland barley raw material are first impregnated using clear water respectively, soaking time 30min, so
Then rubbing cleaning afterwards reuses clear water and rinses three times, cleans up white highland barley raw material and black highland barley raw material sufficiently；
S4, drying: the white highland barley raw material after cleaning and black highland barley raw material are spread out, while raw material is blown using blower
It strokes, stirs white highland barley raw material and black highland barley raw material every 10min, while using rice water tester pair every 10min
The moisture content of white highland barley raw material and black highland barley raw material is detected, and so that two kinds of raw material institute water contents is maintained at 13.5%, so that raw material
Dry and become the white highland barley of pretreatment and pretreatment black highland barley；
S5, it is crushed: white highland barley will be pre-processed and pretreatment black highland barley pours into inside pulverizer respectively, it will using pulverizer
It is broken to pre-process highland barley；
S6, screening: primary screening, level-one sieve are carried out respectively to broken white highland barley and black highland barley using level-one sieve
The mesh length of net is 5mm, width 3mm, then reuses second level sieve and carries out to broken white highland barley and black highland barley
It screens again, the mesh length of second level sieve is 6mm, width 3.5mm, to filter out the highland barley grain of long 6mm, width 3.5mm；
S7, mixture: white highland barley and super safe rice are compounded into white highland barley in the ratio of 9:1, black highland barley and super safe rice are pressed
The ratio of 9:1 is compounded into black highland barley rice；
S8, packaging: two classifications of white highland barley and black highland barley rice are subjected to ordinary packing and vacuum packaging, normal packet respectively
Dress is tri- kinds of specifications of 2.5kg, 5kg and 10kg, is vacuum-packed as five kinds of specifications of 0.5kg, 1kg, 2.5kg, 5kg and 10kg.
Embodiment 4:
Take respectively highland barley obtained by above-described embodiment 1-3 to 90 with constipation general health health care crowd, 90
Position is with sub-health population and 90 patients with diabetes mellitus with constipation, and every kind of crowd divides three groups, every group of 30 people difference
The highland barley prepared in three embodiments on probation obtains following data after eating 3 days:
As seen from the above table, the highland barley of mixing match is suitable for general health health care crowd in embodiment 1, in embodiment 2
The highland barley of mixing match is suitable for sub-health population, and the highland barley of mixing match is suitable for diabetic in embodiment 3, and three
After kind crowd eats corresponding highland barley respectively, postprandial blood sugar rising degree is lower, and stomach constipation situation improves obviously, therefore this hair
Bright highland barley obtained effectively delays absorption of the small intestine to glucose, so that the speed for effectively delaying postprandial blood sugar to rise, right
Diabetes have certain inhibition and prevention effect, while effectively inhibiting spoilage organisms, promoting probiotics and maintain intestinal flora flat
Weighing apparatus, is effectively improved bowel problems.
Last: the foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, all in the present invention
Spirit and principle within, any modification, equivalent replacement, improvement and so on, should be included in protection scope of the present invention it
It is interior.
Claims (8)
1. a kind of processing method of highland barley, it is characterised in that: specific step is as follows:
S1, buying: buying the highland barley raw material in Tibet and the super safe rice of the studied breeding of Hunan Province's rice, and then pressing color will
Highland barley raw material is divided into white highland barley raw material and black highland barley raw material；
S2, removal of impurities: impurity, empty grain and the variegated grain in white highland barley raw material, black highland barley raw material and super safe rice are picked out；
S3, cleaning: white highland barley raw material and black highland barley raw material are first impregnated using clear water respectively, and then rubbing cleaning, then makes again
It is rinsed three times with clear water, cleans up white highland barley raw material and black highland barley raw material sufficiently；
S4, drying: the white highland barley raw material after cleaning and black highland barley raw material being spread out, while being brushed using blower raw material,
So that material dry and becoming and pre-processing white highland barley and pretreatment black highland barley；
S5, it is crushed: white highland barley will be pre-processed and pretreatment black highland barley pours into inside pulverizer respectively, will be located in advance using pulverizer
It is broken to manage highland barley；
S6, screening: using level-one sieve primary screening is carried out to broken white highland barley and black highland barley respectively, then reused
Second level sieve screens broken white highland barley and black highland barley again, to filter out long 5mm-6mm, width 3mm-
The highland barley grain of 3.5mm；
S7, mixture: white highland barley and super safe rice are compounded into white highland barley in the ratio of 6-9:1-4, black highland barley and super safe rice are pressed
The ratio of 6-9:1-4 is compounded into black highland barley rice；
S8, packaging: two classifications of white highland barley and black highland barley rice are subjected to ordinary packing and vacuum packaging respectively.
2. a kind of processing method of highland barley according to claim 1, it is characterised in that: clear water impregnates in the step S3
Time is 20min-30min.
3. a kind of processing method of highland barley according to claim 1, it is characterised in that: in the step S4 every
10min stirs white highland barley raw material and black highland barley raw material.
4. a kind of processing method of highland barley according to claim 1, it is characterised in that: in the step S4 every
10min is detected using the moisture content of rice water tester dialogue highland barley raw material and black highland barley raw material, is made contained by two kinds of raw materials
Moisture content is maintained at 12.5%-13.5%.
5. a kind of processing method of highland barley according to claim 1, it is characterised in that: level-one sieve in the step S6
Mesh length be 5mm, width 3mm.
6. a kind of processing method of highland barley according to claim 1, it is characterised in that: second level sieve in the step S6
Mesh length be 6mm, width 3.5mm.
7. a kind of processing method of highland barley according to claim 1, it is characterised in that: ordinary packing in the step S8
For tri- kinds of specifications of 2.5kg, 5kg and 10kg.
8. a kind of processing method of highland barley according to claim 1, it is characterised in that: be vacuum-packed in the step S8
For five kinds of specifications of 0.5kg, 1kg, 2.5kg, 5kg and 10kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910755037.8A CN110338348A (en) | 2019-08-15 | 2019-08-15 | A kind of processing method of highland barley |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910755037.8A CN110338348A (en) | 2019-08-15 | 2019-08-15 | A kind of processing method of highland barley |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110338348A true CN110338348A (en) | 2019-10-18 |
Family
ID=68185174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910755037.8A Pending CN110338348A (en) | 2019-08-15 | 2019-08-15 | A kind of processing method of highland barley |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110338348A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981611A (en) * | 2006-09-07 | 2007-06-20 | 西藏宇妥藏药研究有限公司 | Barley, barley rice flour and its processing method |
| CN102067961A (en) * | 2011-01-20 | 2011-05-25 | 四川省百味园食品有限责任公司 | Production method of five-grain rice |
| CN102139236A (en) * | 2010-12-24 | 2011-08-03 | 西藏天麦力健康品有限公司 | Highland barley adopting three processes and preparation method |
| CN102813142A (en) * | 2012-09-21 | 2012-12-12 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN103125854A (en) * | 2013-03-14 | 2013-06-05 | 四川大学 | Highland barley nutrition powder and production method thereof |
| CN106135814A (en) * | 2015-03-13 | 2016-11-23 | 江苏沿海地区农业科学研究所 | A kind of hull-less barley Nutritive Rice and preparation method thereof |
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN107136392A (en) * | 2016-03-01 | 2017-09-08 | 张凯军 | Integration of drinking and medicinal herbs five colors highland barley series health-care products |
| 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 |
-
2019
- 2019-08-15 CN CN201910755037.8A patent/CN110338348A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981611A (en) * | 2006-09-07 | 2007-06-20 | 西藏宇妥藏药研究有限公司 | Barley, barley rice flour and its processing method |
| CN102139236A (en) * | 2010-12-24 | 2011-08-03 | 西藏天麦力健康品有限公司 | Highland barley adopting three processes and preparation method |
| CN102067961A (en) * | 2011-01-20 | 2011-05-25 | 四川省百味园食品有限责任公司 | Production method of five-grain rice |
| CN102813142A (en) * | 2012-09-21 | 2012-12-12 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN103125854A (en) * | 2013-03-14 | 2013-06-05 | 四川大学 | Highland barley nutrition powder and production method thereof |
| CN106135814A (en) * | 2015-03-13 | 2016-11-23 | 江苏沿海地区农业科学研究所 | A kind of hull-less barley Nutritive Rice and preparation method thereof |
| CN107136392A (en) * | 2016-03-01 | 2017-09-08 | 张凯军 | Integration of drinking and medicinal herbs five colors highland barley series health-care products |
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 释怀斋: "青稞虽好可不要贪吃哦！食用青稞的功效与禁忌", 《WWW.360DOC.COM/CONTENT/16/0109/11/6080914_526581035.SHTML》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zinina et al. | Enrichment of meat products with dietary fibers: a review | |
| CN102349621B (en) | Sweet potato-sticky rice flour | |
| CN102429231B (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN108056426A (en) | A kind of preparation method of food/drink based on potato dietary fiber | |
| CN104664224A (en) | Instant coarse cereal meal-replacing porridge comprising collagen as well as fruits and vegetables | |
| CN104489760B (en) | Functional sturgeon ball and preparation method thereof | |
| CN104432090A (en) | Nutritional powder with effect of improving immunity and preparation method of nutritional powder | |
| KR101945827B1 (en) | Manufacturing process and characteristics for parboiled brown rice with high contents of resistant starch and enhanced eating quality and shelf life | |
| CN101766281A (en) | Resistant starch rice noodles with good taste | |
| CN108651997A (en) | A kind of high dietary-fiber nutrient powder and preparation method thereof | |
| CN108813535A (en) | A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method | |
| JP6503168B2 (en) | Retort food containing barley grains | |
| CN110338348A (en) | A kind of processing method of highland barley | |
| CN104687118A (en) | Nutritional fat-reducing instant powder | |
| KR101581623B1 (en) | Beef and Mushroom Gruel Cooking Method | |
| Masood et al. | Potential of Food Processing By-products as Dietary Fibers | |
| WO2004084636A1 (en) | Food composition, functional pasta product with high fibre content derived therefrom and process for the production thereof | |
| KR101887122B1 (en) | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof | |
| RU2653727C1 (en) | Optimum composition of cooked sausages, enriched with flour from isphagula husk plantago psyllium l. | |
| CN111466527A (en) | Dried egg and preparation method thereof | |
| CN104171837A (en) | Wheat aleurone layer content cooked powder product and application thereof | |
| JP4054660B2 (en) | Palm oil dietary fiber powder, food containing the same and manufacturing method thereof | |
| CN109924413A (en) | A kind of jerusalem artichoke wheat composite powder and preparation method thereof | |
| CN109938253A (en) | A kind of antifatigue, hypoglycemic food leaf grass noodles and preparation method thereof | |
| Dicksved et al. | Whole Grains, Cereal Fibre and the Gut Function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191018 |