CN111067026A - Preparation method of low-starch highland barley loose oatmeal - Google Patents
Preparation method of low-starch highland barley loose oatmeal Download PDFInfo
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- CN111067026A CN111067026A CN201911235339.9A CN201911235339A CN111067026A CN 111067026 A CN111067026 A CN 111067026A CN 201911235339 A CN201911235339 A CN 201911235339A CN 111067026 A CN111067026 A CN 111067026A
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 108
- 229920002472 Starch Polymers 0.000 title claims abstract description 34
- 239000008107 starch Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 107
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 8
- 102000013142 Amylases Human genes 0.000 claims abstract description 8
- 108010065511 Amylases Proteins 0.000 claims abstract description 8
- 235000019418 amylase Nutrition 0.000 claims abstract description 8
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 7
- 235000019998 barley wine Nutrition 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000011229 interlayer Substances 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims 1
- 238000011084 recovery Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 235000019698 starch Nutrition 0.000 abstract description 8
- 238000004321 preservation Methods 0.000 abstract description 7
- 230000001007 puffing effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 2
- 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 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 2
- 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 abstract description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000498 cooling water Substances 0.000 description 5
- 238000006911 enzymatic reaction Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 229920001503 Glucan Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
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Classifications
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- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
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- 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)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides a preparation method of low-starch highland barley loose oatmeal, which is characterized in that highland barley is cooked, cooled to 80 ℃, added with high-temperature resistant amylase for heat preservation, heated to inactivate enzyme, filtered, cooled, pressed, dried, baked and cooled. The raw material adopted by the invention is low-starch highland barley, which is different from the prior art. The highland barley is cooked by a method of starch enzymolysis after cooking, so that the damage to the nutrient components in the highland barley is reduced, and the highland barley starch is converted into maltose and glucose, so that the flavor is improved. The highland barley oatmeal is flavored by utilizing the Maillard reaction, so that the flavor is further improved. The invention can reduce starch, cause the interior of the highland barley grains to be hollow, and can improve the loose feeling during the conventional puffing. The low-starch energy bar can be prepared by using the low-starch highland barley loose oatmeal. The product is convenient to carry, has excellent mouthfeel, has lower total calorie than the conventional product, and is suitable for consumers who like the product and have the worry of the total calorie.
Description
Technical Field
The invention belongs to the field of food processing, relates to a process for preparing highland barley energy bars by utilizing an enzymolysis technology, and particularly relates to a preparation method of low-starch highland barley loose oatmeal.
Background
The energy bar is a kind of instant food which has larger energy density, is convenient to preserve and carry and is mostly formed by cold pressing, the history is not long, the energy bar is not a food classification unit in a strict meaning, and the energy bar can be classified into cakes, biscuits and other major categories according to different processes. The energy rod can be designed according to a proper formula to cope with different application scenes. The grain type energy bar represented by the highland barley can also be designed to have a preferential taste and nutrition, and the calorie value is properly reduced so as to meet the leisure tea consumption required by the current market. In order to ensure rich mouthfeel, the reduction of calorie is mainly to reduce starch of the product.
The energy bar made by the conventional process has a hard mouthfeel because the content of glucan in the highland barley is high and the cooked highland barley has a compact texture, and the conventional solution is to correspondingly adjust the cooking process and the puffing effect of the highland barley, and the methods of high-temperature instantaneous puffing, deep-frying puffing, freeze drying after pre-gelatinization and the like are most common but the effect is not obvious.
Disclosure of Invention
The invention aims to provide a preparation method of low-starch highland barley loose oatmeal, which is realized by the following steps:
(1) washing semen Avenae Nudae with water to remove surface floating dust, and adding into boiling pot (or tiltable jacketed pot);
(2) adding clear water about 3 times of semen Avenae Nudae (different semen Avenae Nudae varieties, different water absorption amount, slightly different), opening interlayer steam valve, heating materials, boiling, and maintaining for ten minutes to one hour (depending on semen Avenae Nudae varieties);
(3) cooling to 80 ℃, adding high-temperature resistant amylase (product of Cangzhou summer enzyme biotechnology limited) according to the proportion of 2 to 1 thousandth of the weight of the raw materials, and keeping the temperature for 2-3 hours for reaction;
(4) heating to 95 deg.C or above for half an hour to inactivate enzyme;
(5) pouring into a filter (or a filter tank), filtering to remove liquid, washing with clean cold water to reduce temperature, and collecting highland barley grains;
(6) feeding the highland barley grains into a double-roller tabletting machine to form uniform highland barley tablets. The pressed highland barley tablets have high moisture content and no preservation property, and can meet the product quality requirement only after being dried to ensure that the moisture content is less than 8 percent and screened. The far infrared drier or the tunnel oven can be used for drying; no matter what drying method is adopted, finally, the dried highland barley flakes need to be cooled to room temperature by cold air;
(7) and (3) baking the dried highland barley oatmeal to be golden yellow at the temperature of 160-. Meanwhile, the highland barley wine can be obtained by distilling the recyclable liquid part.
Compared with the prior art, the method for reducing the starch in the highland barley grains by using the enzymolysis biotechnology is the key point of the method. Has the following main characteristics: (1) the raw material adopted by the invention is low-starch highland barley, and the existing reports are few. (2) The existing highland barley oatmeal is generally cured by adopting a high-temperature sand-frying or baking mode, and the invention cures the highland barley by adopting a mode of starch enzymolysis after cooking, thereby reducing the damage to the nutrient components in the highland barley, converting the highland barley starch into maltose and glucose and improving the flavor. (3) The highland barley oatmeal is flavored by utilizing the Maillard reaction, so that the flavor is further improved. The invention can reduce starch, cause the interior of the highland barley grains to be hollow, and can improve the loose feeling during the conventional puffing. The low-starch energy bar can be prepared by using the low-starch highland barley loose oatmeal. The product is convenient to carry, has excellent mouthfeel, has lower total calorie than the conventional product, and is suitable for consumers who like the product and have the worry of the total calorie.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The invention is further explained by the accompanying drawings and examples.
Example 1
Referring to fig. 1, a preparation method of a low-starch highland barley puffed oatmeal is specifically realized by the following steps:
(1) washing 50 kg of highland barley with water slightly, removing floating dust on the surface, and adding into a boiling pot (or a tiltable jacketed pot);
(2) adding 150L of clear water (glutinous highland barley) based on the amount of highland barley, opening the interlayer steam valve, heating the materials, and keeping for 10 minutes after boiling;
(3) cooling water is introduced into the jacket, and the temperature of the materials is reduced to 80 ℃;
(4) adding 50 ml of high-temperature resistant amylase, and carrying out enzyme reaction after 2 hours of heat preservation;
(5) heating steam in a jacket until the steam is boiled, closing the steam, and keeping the temperature of the materials at 96 ℃ for half an hour to inactivate enzyme;
(6) pouring the materials into a filter, filtering to remove water, and collecting the highland barley grains;
(7) feeding the highland barley grains into a double-roller tabletting machine to form uniform highland barley tablets. The pressed highland barley slices have high moisture content and no preservability, and need to be dried by a far infrared dryer to ensure that the moisture content is less than 8 percent, and the highland barley slices can meet the product quality requirement after being screened. Finally, cooling the dried highland barley flakes to room temperature by using an air cooler;
(8) and (3) baking the dried highland barley oatmeal for fifteen minutes at 160 ℃ through a tunnel type oven or a flat plate oven until the highland barley oatmeal is golden yellow and the moisture is less than 3%, and cooling to obtain the low-starch highland barley loose oatmeal. Meanwhile, the highland barley wine can be obtained by distilling the recyclable liquid part.
Example 2
Referring to fig. 1, a preparation method of a low-starch highland barley puffed oatmeal is specifically realized by the following steps:
(1) washing 50 kg of highland barley with water slightly, removing floating dust on the surface, and adding into a boiling pot (or a tiltable jacketed pot);
(2) adding 150L of clear water (glutinous highland barley) based on the amount of highland barley, opening the interlayer steam valve, heating the materials, and keeping for 20 minutes after boiling;
(3) cooling water is introduced into the jacket, and the temperature of the materials is reduced to 80 ℃;
(4) adding 40 ml of high-temperature resistant amylase, and carrying out enzyme reaction after heat preservation for 2 hours;
(5) heating steam in a jacket until the steam is boiled, closing the steam, and keeping the temperature of the materials at 98 ℃ for half an hour to inactivate enzyme;
(6) pouring the materials into a filter, filtering to remove water, and collecting the highland barley grains;
(7) feeding the highland barley grains into a double-roller tabletting machine to form uniform highland barley tablets. The pressed highland barley slices have high moisture content and no preservability, and need to be dried by a far infrared dryer to ensure that the moisture content is less than 8 percent, and the highland barley slices can meet the product quality requirement after being screened. Finally, cooling the dried highland barley flakes to room temperature by using an air cooler;
(8) and (3) baking the dried highland barley oatmeal for fifteen minutes at 180 ℃ through a tunnel type oven or a flat plate oven until the highland barley oatmeal is golden yellow and the moisture is less than 3%, and cooling to obtain the low-starch highland barley loose oatmeal. Meanwhile, the highland barley wine can be obtained by distilling the recyclable liquid part.
Example 3
Referring to fig. 1, a preparation method of a low-starch highland barley puffed oatmeal is specifically realized by the following steps:
(1) washing 50 kg of highland barley with water slightly, removing floating dust on the surface, and adding into a boiling pot (or a tiltable jacketed pot);
(2) adding 150L of clear water (glutinous highland barley) based on the amount of highland barley, opening the interlayer steam valve, heating the materials, and keeping for 30 minutes after boiling;
(3) cooling water is introduced into the jacket, and the temperature of the materials is reduced to 80 ℃;
(4) adding 30 ml of high-temperature resistant amylase, and carrying out enzyme reaction after heat preservation for 2.5 hours;
(5) heating steam in a jacket until the steam is boiled, closing the steam, and keeping the temperature of the materials at 99 ℃ for half an hour to inactivate enzyme;
(6) pouring the materials into a filter, filtering to remove water, and collecting the highland barley grains;
(7) feeding the highland barley grains into a double-roller tabletting machine to form uniform highland barley tablets. The pressed highland barley slices have high moisture content and no preservability, and need to be dried by a far infrared dryer to ensure that the moisture content is less than 8 percent, and the highland barley slices can meet the product quality requirement after being screened. Finally, cooling the dried highland barley flakes to room temperature by using an air cooler;
(8) and (3) baking the dried highland barley oatmeal for fifteen minutes at 200 ℃ through a tunnel type oven or a flat plate oven until the highland barley oatmeal is golden yellow and the moisture is less than 3%, and cooling to obtain the low-starch highland barley loose oatmeal. Meanwhile, the highland barley wine can be obtained by distilling the recyclable liquid part.
Example 4
Referring to fig. 1, a preparation method of a low-starch highland barley puffed oatmeal is specifically realized by the following steps:
(1) washing 50 kg of highland barley with water slightly, removing floating dust on the surface, and adding into a boiling pot (or a tiltable jacketed pot);
(2) adding 150L of clear water (glutinous highland barley) based on the amount of highland barley, opening the interlayer steam valve, heating the materials, and keeping for 40 minutes after boiling;
(3) cooling water is introduced into the jacket, and the temperature of the materials is reduced to 80 ℃;
(4) adding 20 ml of high-temperature resistant amylase, and carrying out enzyme reaction after heat preservation for 3 hours;
(5) heating steam in a jacket until the steam is boiled, closing the steam, and keeping the temperature of the materials at 98 ℃ for half an hour to inactivate enzyme;
(6) pouring the materials into a filter, filtering to remove water, and collecting the highland barley grains;
(7) feeding the highland barley grains into a double-roller tabletting machine to form uniform highland barley tablets. The pressed highland barley slices have high moisture content and no preservability, and need to be dried by a far infrared dryer to ensure that the moisture content is less than 8 percent, and the highland barley slices can meet the product quality requirement after being screened. Finally, cooling the dried highland barley flakes to room temperature by using an air cooler;
(8) and (3) baking the dried highland barley oatmeal for fifteen minutes at 220 ℃ through a tunnel type oven or a flat plate oven until the highland barley oatmeal is golden yellow and the moisture is less than 3%, and cooling to obtain the low-starch highland barley loose oatmeal. Meanwhile, the highland barley wine can be obtained by distilling the recyclable liquid part.
Example 5
Referring to fig. 1, a preparation method of a low-starch highland barley puffed oatmeal is specifically realized by the following steps:
(1) washing 50 kg of highland barley with water slightly, removing floating dust on the surface, and adding into a boiling pot (or a tiltable jacketed pot);
(2) adding 150L of clear water (glutinous highland barley) based on the amount of highland barley, opening the interlayer steam valve, heating the materials, and keeping for 60 minutes after boiling;
(3) cooling water is introduced into the jacket to reduce the temperature of the materials to 80 ℃;
(4) adding 10 ml of high-temperature resistant amylase, and carrying out enzyme reaction after heat preservation for 3 hours;
(5) heating steam in a jacket until the steam is boiled, closing the steam, and keeping the temperature of the materials at 96 ℃ for half an hour to inactivate enzyme;
(6) pouring the materials into a filter, filtering to remove water, and collecting the highland barley grains;
(7) feeding the highland barley grains into a double-roller tabletting machine to form uniform highland barley tablets. The pressed highland barley slices have high moisture content and no preservability, and need to be dried by a far infrared dryer to ensure that the moisture content is less than 8 percent, and the highland barley slices can meet the product quality requirement after being screened. Finally, cooling the dried highland barley flakes to room temperature by using an air cooler;
(8) and (3) baking the dried highland barley oatmeal for fifteen minutes at 180 ℃ through a tunnel type oven or a flat plate oven until the highland barley oatmeal is golden yellow and the moisture is less than 3%, and cooling to obtain the low-starch highland barley loose oatmeal. Meanwhile, the highland barley wine can be obtained by distilling the recyclable liquid part.
Claims (5)
1. The preparation method of the low-starch highland barley loose oatmeal is characterized by comprising the following steps of:
(1) washing semen Avenae Nudae with water to remove surface floating dust, and adding into boiling pot;
(2) adding clear water with the amount about 3 times of the amount of the highland barley, opening an interlayer steam valve, heating the materials, and keeping for ten minutes to one hour after boiling;
(3) cooling to 80 ℃, adding high-temperature resistant amylase according to the proportion of 2 to 1 thousandth of the weight of the raw materials, and keeping the temperature for 2-3 hours for reaction;
(4) heating to 95 deg.C or above for half an hour to inactivate enzyme;
(5) pouring into a filter, filtering to remove liquid, washing with clean cold water to reduce temperature, and collecting semen Avenae Nudae granules;
(6) feeding the highland barley grains into a double-roller tabletting machine, drying the pressed highland barley slices to ensure that the moisture content is less than 8%, sieving to meet the product quality requirement, and cooling the dried highland barley slices to room temperature by using cold air;
(7) and (3) baking the dried highland barley oatmeal to be golden yellow at the temperature of 160-.
2. The method for preparing low-starch highland barley puffed oatmeal according to claim 1, wherein in step (1), the boiling pot is replaced by a tilting type jacketed pot.
3. The method for preparing low-starch highland barley puffed oatmeal according to claim 1, wherein the filter in step (5) is replaced by a filter tank.
4. The method for preparing low-starch highland barley puffed oatmeal according to claim 1, characterized in that, the far infrared drier or tunnel oven is selected as the drying in step (6).
5. The method for preparing low-starch highland barley puffed oatmeal according to claim 1, wherein the liquid part in the recovery step (7) is distilled to obtain highland barley wine.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040680A (en) * | 2007-04-23 | 2007-09-26 | 魏春华 | Method for preparing fragile barley and the application thereof |
| CN104543738A (en) * | 2014-12-31 | 2015-04-29 | 南昌大学 | Preparing method of instant highland barley flour |
| CN108991501A (en) * | 2018-07-03 | 2018-12-14 | 西南大学 | A kind of high fine high protein highland barley and its production method |
| CN109418963A (en) * | 2017-08-24 | 2019-03-05 | 吴鹃 | A kind of processing technology of highland barley fast food powder |
| KR101957451B1 (en) * | 2018-06-27 | 2019-03-12 | 심동욱 | Manufacturing method for pasta and pasta manufactured by the same |
| CN109662307A (en) * | 2018-12-29 | 2019-04-23 | 上海市农业科学院 | A kind of compound highland barley flour and preparation method thereof rich in slow-digestion starch |
| CN109757652A (en) * | 2019-01-04 | 2019-05-17 | 青海大学 | A kind of highland barley products and its preparation method and application |
-
2019
- 2019-12-05 CN CN201911235339.9A patent/CN111067026A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040680A (en) * | 2007-04-23 | 2007-09-26 | 魏春华 | Method for preparing fragile barley and the application thereof |
| CN104543738A (en) * | 2014-12-31 | 2015-04-29 | 南昌大学 | Preparing method of instant highland barley flour |
| CN109418963A (en) * | 2017-08-24 | 2019-03-05 | 吴鹃 | A kind of processing technology of highland barley fast food powder |
| KR101957451B1 (en) * | 2018-06-27 | 2019-03-12 | 심동욱 | Manufacturing method for pasta and pasta manufactured by the same |
| CN108991501A (en) * | 2018-07-03 | 2018-12-14 | 西南大学 | A kind of high fine high protein highland barley and its production method |
| CN109662307A (en) * | 2018-12-29 | 2019-04-23 | 上海市农业科学院 | A kind of compound highland barley flour and preparation method thereof rich in slow-digestion starch |
| CN109757652A (en) * | 2019-01-04 | 2019-05-17 | 青海大学 | A kind of highland barley products and its preparation method and application |
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