CN112089002B

CN112089002B - Preparation method of whole highland barley rice ball

Info

Publication number: CN112089002B
Application number: CN202010972615.6A
Authority: CN
Inventors: 李永富; 黄金荣; 史锋; 陈正行
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2020-09-16
Filing date: 2020-09-16
Publication date: 2022-09-06
Anticipated expiration: 2040-09-16
Also published as: CN112089002A

Abstract

The invention discloses a preparation method of a whole highland barley rice ball, and belongs to the technical field of food processing. The method adopts highland barley and crushed highland barley to replace glutinous rice to prepare rice ball; the method does not need to add sticky rice; the particle size of the crushed highland barley grains is 0.1mm-0.2 mm; the mass ratio of the highland barley and the crushed highland barley is 1: 0.2-0.8. The highland barley rice ball is prepared by selecting the highland barley rice and the crushed highland barley rice as raw materials, can completely replace glutinous rice to prepare the highland barley rice ball, has the advantages of low GI value and viscosity lower than that of the glutinous rice ball, and can reduce the stimulation of the rice ball to the stomach.

Description

Preparation method of whole highland barley rice ball

Technical Field

The invention relates to a preparation method of a whole highland barley rice ball, belonging to the technical field of food.

Background

With the acceleration of the pace of life of people, convenience foods are more and more popular. The instant food contains instant noodles, instant rice, instant vermicelli, canned fruit and vegetable, compressed biscuits, bread, instant gruel, frozen wheaten food and the like, has various types and rich flavor, has the characteristics of popularization and is a food worthy of popularization. Among them, instant convenience staple food represented by a rice ball, convenience stores in various major and middle cities, and various types of rice balls are selected in a showcase. The rice ball has unique characteristics, is ready-to-eat, is not influenced by time, place and environment, can be eaten cold or hot according to the dietary habits and requirements of consumers, but has short shelf life which is generally not more than 2 days, needs cold chain transportation and storage, and restricts the commercial circulation of the rice ball. The weight of the rice ball is about 100g, and the rice ball with different shapes, tastes and varieties is prepared by adding different food materials or sauces. The added different food materials not only enrich the taste and the nutrient content of the rice ball, but also partially cover the unpleasant taste caused by the starch retrogradation of the rice ball. The glutinous rice ball is simple to manufacture, glutinous rice is matched with a small amount of coarse cereals such as beans, millet, black rice and the like, the glutinous rice ball is wrapped with food materials such as barbecue, dried meat floss, ham sausage, salted egg yolk, vegetables and the like, and the glutinous rice ball is coated with sauce to prepare the hot-air soaring glutinous rice ball for people who go to work in the morning. Glutinous rice balls are characterized by hot meals, more workshop operations, and cold meals which not only can not ensure the taste, but also have worries about the quality. Various food additives are added into the industrially produced rice roll, and the aims of keeping moisture and resisting retrogradation are fulfilled. The existing rice ball mainly comprises glutinous rice and round-grained rice with low revival value as raw material. The glutinous rice can be divided into long grains and round grains, and the round grains are mainly planted in the north and are more suitable for being used as raw materials of rice balls. The glutinous rice has small water absorption and expansibility, large viscosity after cooking, and smooth mouthfeel. The glutinous rice is nutritious, has good taste, has various health promotion functions, and is a warm tonifying food. Although glutinous rice has a low retrogradation value, glutinous rice has high viscosity, and is difficult to digest and absorb by people with weak gastrointestinal tract functions after eating. Meanwhile, the glutinous rice has high starch content, mostly amylopectin, and high glycemic index, so that the glutinous rice is not easy to be eaten too much by diabetics or people with overweight. Meanwhile, the glutinous rice ball needs to be refrigerated and stored, so the glutinous rice ball can be quickly regenerated in a short time after being refrigerated, has poor taste and difficult digestion, causes burden on gastrointestinal tracts and is not beneficial to digestion and absorption. The highland barley is also called naked barley, and in grain crops, the highland barley has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like. The average value of the protein content is 11.31 percent, which is higher than that of wheat, rice and corn. The average starch content is 59.25 percent, 74 to 78 percent of amylopectin is generally contained, and the amylopectin content is even as high as or close to 100 percent, and the characteristic of high amylopectin content is similar to that of the glutinous rice. Lower than corn and oats, but higher than wheat and rice; it also contains oleic acid, linoleic acid, linolenic acid, etc. with cholesterol lowering effect; the soluble fiber and total fiber content are higher than other cereal crops; the highland barley is rich in vitamin B group and mineral elements, and the highland barley contains 18 amino acids, particularly more complete amino acids necessary for human body. Researches find that the highland barley grains contain various phenolic compounds, wherein the content of ferulic acid is the highest and accounts for about 68 percent of the total phenol content. Researches show that the minimum content of endosperm is 870-1348 mug/g, the content of soluble total phenols is highly related to the antioxidant activity, and the colored highland barley has higher antioxidant activity than the colorless highland barley. Researches also find that the highland barley polyphenol compounds can effectively reduce the content of cholesterol and Low Density Lipoprotein (LDL) and the atherosclerosis index. The flavonoids compounds in the highland barley have the effects of resisting oxidation, inducing tumor cell apoptosis, retarding cell division cycle and the like, and have research and certain progress in the aspects of resisting leukemia, cancer and the like. The research of the beta-glucan in the highland barley is the most extensive, the content difference of the beta-glucan in different varieties of highland barley is large, wherein the highland barley 25 in the Tibetan highland barley is the highest one of the beta-glucan contents in the Tibetan highland barley. The beta-glucan not only helps to reduce lipid and prevent cardiovascular diseases, but also has the function of increasing viscosity and elasticity of highland barley, and has more researches on the activity inhibition of alpha-amylase in recent years. Although highland barley has higher amylopectin, the starch is not easy to regenerate and is a low GI food, the steamed highland barley has good taste and Q elasticity, and is the first choice staple food for controlling sugar and reducing blood sugar of many diabetics. Therefore, the highland barley and the sticky rice have the characteristics of high amylopectin, the apparent retrogradation value of the highland barley is larger, the final viscosity is increased probably because the viscosity of the highland barley is increased by the beta-glucan, and the retrogradation value is increased. The color and luster has no obvious change and the water holding capacity is strong. The highland barley plays an important role in the food of the Tibetan people, is used as a main raw material of the tsamba, and can be eaten only by wetting and agglomerating the tsamba carried by the herdsmen with a small amount of water. However, the highland barley is mostly planted in the plateau area, and the popularization and the eating of the highland barley in cities are limited due to transportation and other reasons in the plateau area. The invention applies the highland barley to the rice ball, can utilize the highland barley to the maximum extent, can help plateau people to popularize the highland barley and create higher economic value.

The shelf life of the commercial rice ball is generally not longer than 2 days, and the rice ball becomes hard after 2 days, has poor taste and is difficult to eat. The crystal clear glutinous rice grains become milky hard rice grains. Although additives such as colloid, emulsifier, sugar and the like are added to delay the retrogradation of the sticky rice and enhance the water holding capacity of the sticky rice, the effect is not satisfactory. Cold eating of such a rice ball easily causes reactions of indigestion of consumers and is not suitable for the eating habits of most Chinese people. Although each toilet restaurant chooses the service of heating the rice ball, the rice ball loses the flavor and taste of cold eating. The highland barley is grain with high amylopectin content with glutinous rice, has stronger water absorption and expansion force compared with the glutinous rice, and the volume of the cooked highland barley is 3 times of that of the glutinous rice, so that the highland barley has stronger satiety. The highland barley selected in the research has higher beta-glucan. The lower GI value, most importantly, the rising rate of the highland barley is lower than that of the glutinous rice. Through tests, the same storage conditions are adopted, the retrogradation rate of the glutinous rice is higher than that of the highland barley, the highland barley stored in a refrigerated mode for 72 hours still has good taste, but the retrogradation of the glutinous rice is more serious, and the eating taste is poorer. Therefore, the highland barley can replace the sticky rice as the main raw material of the rice ball.

In order to make the taste and color of the highland barley more suitable for making rice balls, the highland barley selected in the experiment is moderately polished highland barley rice, has the characteristics of low GI value, light color and fine taste, and also has stronger satiety and good palatability when being eaten alone. The highland barley which is properly polished has low retrogradation rate, is more favorable for the dissolution of beta-glucan, has stronger Q elasticity and meets the taste requirement of the common people.

Disclosure of Invention

The highland barley rice is selected to completely replace the sticky rice to carry out research on the raw materials of the cold-eating rice ball. Through carrying out texture detection on highland barleys with different polishing degrees, the raw material with low hardness, large elasticity and enough viscosity is obtained. The highland barley which is properly polished not only retains the nutrient substances of the highland barley, but also improves the edible quality of the highland barley. Not only can change the defects of high starch content, high blood sugar generation index and hardening after being cooked after being eaten cold. The highland barley completely replaces the glutinous rice and is supplemented with an auxiliary agent and an adhesive which can delay the retrogradation of starchThe viscosity of highland barley grains is increased, the water-soluble beta-glucan swells in water to form a high-viscosity solution, so that the viscosity of highland barley grains is increased, and after eating, the beta-glucan can increase the viscosity of food and can reduce the activity of starch digestive enzyme. Meanwhile, highland barley grains with different grain sizes are adopted for mutual matching, so that the tightness and the viscosity of the highland barley rice roll are improved. The soaking and steaming process of the highland barley rice ball is the same as that of the glutinous rice ball, and a more complicated process is not required. And (3) placing the steamed highland barley rice into a rice ball packaging bag, placing the highland barley rice into an autoclave for high-pressure sterilization treatment, and cooling to obtain the highland barley rice ball. The highland barley rice roll can be placed at normal temperature for more than 7 days, the rigidity of the highland barley rice roll stored at normal temperature is lower, the retrogradation degree is lower, and the sensory score is not obvious compared with the freshly prepared highland barley rice roll. The total number of bacterial colonies of the highland barley rice ball after being placed for 7 days at normal temperature is within the national limit range. When eating, the highland barley rice ball can be heated or cold eaten according to consumers, and the taste, color and shape of the highland barley rice ball are not influenced. The invention can completely replace glutinous rice in the rice roll, and is a highland barley rice roll of whole highland barley rice; the preservation temperature of the highland barley rice ball is normal temperature (calculated by 25 ℃), and the preservation period is prolonged from about 2 days to 7 days; the total number of bacterial colonies of the highland barley rice ball is less than 10 after 7 days of preservation ⁵ 。

The invention provides a preparation method of highland barley rice ball, which adopts highland barley and crushed highland barley to replace glutinous rice to prepare rice ball; the method does not need to add sticky rice; the particle size of the highland barley broken rice is 0.1mm-0.2 mm.

In one embodiment of the invention, the mass ratio of the highland barley and the crushed highland barley is 1: 0.2-0.8.

In one embodiment of the present invention, the method further requires the addition of an auxiliary agent selected from one or more of trehalose, soy lecithin and sushi vinegar.

In one embodiment of the present invention, the additive amount of the additive is 0.1% to 0.5%.

In one embodiment of the invention, the method comprises the steps of: the highland barley and the crushed highland barley are mixed according to the mass ratio of 1: 0.2-0.8, washing, adding appropriate amount of trehalose, soybean lecithin, sushi vinegar and appropriate amount of water, soaking for 40-80min, steaming at normal pressure for 35-50min, stirring, packaging into food-grade packaging material capable of autoclaving, autoclaving for 20-40min, cooling, and taking out to obtain highland barley rice ball.

The invention provides a highland barley rice ball prepared by the method; the water content of the highland barley rice ball is 58-62%, the highland barley rice ball can be stored for 7 days at normal temperature, and can be eaten by cold eating or heating according to the consumption habit of consumers.

The invention provides application of the method in preparing glutinous rice products, which is characterized in that highland barley and crushed highland barley are used for replacing glutinous rice.

The invention provides a highland barley rice dumpling, which takes highland barley and crushed highland barley as main raw materials, and glutinous rice does not need to be added.

The invention provides highland barley sushi which takes highland barley and crushed highland barley as main raw materials and does not need to be added with glutinous rice.

The invention provides a highland barley glutinous rice cake which takes highland barley and crushed highland barley as main raw materials and does not need to be added with glutinous rice.

The invention provides highland barley steamed dumpling, which takes highland barley and crushed highland barley as main raw materials, and glutinous rice is not required to be added.

In one embodiment of the invention, the particle size of the crushed highland barley rice is 0.1-0.2 mm; the mass ratio of the highland barley and the crushed highland barley is 1: 0.2-0.8.

The invention has the beneficial effects that:

compared with the prior art, the highland barley rice ball is prepared from the highland barley rice and the crushed highland barley rice serving as raw materials, and can completely replace glutinous rice to perform highland barley rice ball. Except that the highland barley has the characteristic of high amylopectin and can delay retrogradation, the retrogradation time of the highland barley can be prolonged by adding the auxiliary agent for delaying retrogradation and soaking the highland barley rice, so that the shelf life of the highland barley rice ball is prolonged; the whole highland barley rice is used as the main raw material of the rice roll, so that the lower GI value is realized, and the GI value of the rice roll can be reduced; the quality guarantee period of the highland barley rice ball can be prolonged from about 2 days to 7 days by producing the highland barley rice ball by adopting an autoclave production process.

The raw materials of the invention are edible highland barley in daily life, and the highland barley rice roll is lightly ground without changing the form of the highland barley and then upgraded and optimized according to a rice roll process to obtain the full highland barley rice roll which can be stored for 7 days at normal temperature and has low retrogradation. The production process is simple, pollution-free and beneficial to industrial production, and meanwhile, highland barley which is difficult to eat alone is prepared into highland barley rice balls, the highland barley rice balls have the advantages of low GI value and viscosity lower than that of glutinous rice balls, and can reduce the stimulation of the rice balls to the stomach, wherein the beta-glucan can provide a protective film for the stomach, the high-temperature sterilization process provides a feasible scheme for prolonging the storage life of the rice balls, provides a better way for consumption of the highland barley, and has good social and economic benefits.

Detailed Description

The following description is of preferred embodiments of the invention, and it is to be understood that the embodiments are for the purpose of illustrating the invention better and are not to be taken in a limiting sense.

1. Sensory evaluation:

and selecting 10 sensory evaluation judges from GB/T15682-.

TABLE 1 sensory evaluation score sheet

2. The hardness, adhesiveness and elasticity test method comprises the following steps:

texture characteristics of highland barley rice ball were measured by using TA-XT2i texture analyzer (SMS, UK). Adopt texture appearance test highland barley texture characteristic, TPA test mode is chooseed for the test mode, the trigger point is 5.0g, P/25 (diameter is 25mm) is chooseed for use to the probe, before the survey of probe during the test, the test with survey after speed be 2.0 respectively, 0.5mm/s when testing, select 10 highland barley symmetries at random at the different positions of highland barley rice ball sample intermediate level at every turn and place and survey on the objective table of texture appearance, will have certain interval between the highland barley rice grain, 5 times parallel test are done to every sample.

3. Sticky rice: commercially available northeast glutinous rice; highland barley rice: tibetan deqin 3900 manor; the broken highland barley rice comes from 3900 garden of Tibet De Qin, the size is 0.1mm-0.2mm, and the related properties are as follows:

TABLE 2 texture of glutinous rice, highland barley and crushed highland barley

Sample name	Hardness g	Adhesion property	Elasticity
				Glutinous rice	78	63.77	0.60
Highland barley rice	1721	34.51	0.89
				Crushed highland barley rice	1364	38.79	0.95

Through the measurement of the hardness, the adhesiveness and the elasticity of the sticky rice and the highland barley, the texture difference of the sticky rice, the highland barley and the crushed highland barley can be known to be large.

Example 1:

taking 80g of highland barley rice and 20g of crushed highland barley rice, mixing the highland barley rice and washing the highland barley rice, adding water according to the rice-water ratio of 1:1.9, soaking the highland barley rice and the crushed highland barley rice, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking the highland barley rice and the crushed highland barley rice for 50min at normal temperature. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

Example 2:

taking 70g of highland barley and 30g of crushed highland barley, mixing uniformly, washing, adding water according to the rice-water ratio of 1:1.9, soaking, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking at normal temperature for 50 min. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

Example 3:

taking 60g of highland barley rice and 40g of crushed highland barley rice, mixing the highland barley rice and washing the highland barley rice, adding water according to the rice-water ratio of 1:1.9, soaking the highland barley rice and the crushed highland barley rice, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking the highland barley rice and the crushed highland barley rice for 50min at normal temperature. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

Example 4:

taking 50g of highland barley rice and 50g of crushed highland barley rice, mixing uniformly, washing, adding water according to the rice-water ratio of 1:1.9, soaking, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking for 50min at normal temperature. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

Example 5: highland barley shaomai

Mixing 80g of highland barley and 20g of crushed highland barley, washing, adding water according to the ratio of rice to water of 1:1.9, soaking for 50min at normal temperature, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, placing the steamed dumpling in a food bag, vacuumizing, and sterilizing under high pressure to obtain highland barley steamed dumpling.

Example 6: highland barley rice dumpling

Mixing 80g of highland barley and 20g of crushed highland barley, washing, adding water according to the ratio of rice to water of 1:1.9, soaking for 50min at normal temperature, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, placing the rice dumpling in a food bag, vacuumizing, and sterilizing under high pressure to obtain semen Avenae Nudae rice dumpling.

Example 7: sushi containing highland barley

Mixing 80g of highland barley and 20g of crushed highland barley, washing, adding water according to the ratio of rice to water of 1:1.9, soaking, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking at normal temperature for 50 min. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, adding thallus Porphyrae and semen Sesami pieces, making into sushi, vacuumizing, and sterilizing under high pressure.

Example 8: highland barley glutinous rice cake

Mixing 80g of highland barley and 20g of crushed highland barley, washing, adding water according to the ratio of rice to water of 1:1.9, soaking for 50min at normal temperature, adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, beating, kneading, making into glutinous rice cake, vacuumizing, and sterilizing under high pressure to obtain highland barley glutinous rice cake.

Comparative example 1: glutinous rice

Weighing 100g of glutinous rice according to a mixing ratio, washing, soaking for 40min at normal temperature according to a water ratio of 1:1, adding trehalose 1.5%, soybean lecithin 2%, sushi vinegar 2%, and soaking for 50min at normal temperature. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of being sterilized under high pressure, sterilizing at high temperature for 25min, cooling, and taking out to obtain glutinous rice ball.

Comparative example 2: comparing with example 1, oligotrehalose, soybean lecithin, sushi vinegar

Taking 80g of highland barley rice and 20g of crushed highland barley rice, mixing thoroughly, washing, adding water according to a rice-water ratio of 1:1.9, soaking for 50min at normal temperature, and simultaneously adding 2% of sushi vinegar. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of being sterilized under high pressure, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

Comparative example 3: compared with example 1, the highland barley broken rice is reduced

Taking 100g of highland barley, mixing completely, washing, adding water according to the rice-water ratio of 1:1.9, soaking for 50min at normal temperature, and simultaneously adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of autoclaving, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

Comparative example 4: compared with example 1, less highland barley rice

Taking 100g of crushed highland barley, fully mixing and washing the crushed highland barley, adding water according to the rice-water ratio of 1:1.9 for soaking, simultaneously adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar, and soaking for 50min at normal temperature. Steaming at normal pressure for 40min, adding 5% beta-dextran, mixing, molding, packaging into food-grade packaging material capable of being sterilized under high pressure, sterilizing at high temperature for 25min, cooling, and taking out to obtain semen Avenae Nudae broken rice ball.

Comparative example 5: reduced beta glucan compared to example 1

Taking 100g of crushed highland barley, mixing the crushed highland barley uniformly, washing, adding water according to the rice-water ratio of 1:1.9, soaking for 50min at normal temperature, and simultaneously adding 1.5% of trehalose, 2% of soybean lecithin and 2% of sushi vinegar. Steaming at normal pressure for 40min, mixing, molding, packaging into food-grade packaging material capable of being autoclaved, sterilizing at high temperature for 25min, cooling, and taking out to obtain highland barley rice ball.

TABLE 3 sensory evaluation of comparative examples and examples after 7 days of storage at ordinary temperature

TABLE 4 results of texture measurement after leaving for 7 days of comparative examples and examples

Name (R)	Hardness g	Adhesiveness	Elasticity
				Example 1	1758	29.75	0.817
Example 2	1643	29.96	0.857
				Example 3	1639	26.73	0.821
Example 4	1721	28.62	0.799
				Example 5	1755	27.85	0.785
Example 6	1764	26.59	0.831
				Example 7	1632	26.94	0.854
Example 8	1657	26.66	0.837
				Comparative example 1	1279	19.93	0.321
Comparative example 2	2647	24.57	0.412
				Comparative example 3	1811	25.74	0.391
Comparative example 4	1565	28.20	0.387
				Comparative example 5	1899	24.37	0.455

As is apparent from Table 3, the scores obtained with the highland barley rice balls in the examples were generally higher than the scores obtained with the whole glutinous rice balls in comparative example 1, and the results were close to the sensory evaluation scores with the whole glutinous rice balls in comparative example 1. Therefore, the viscosity of the highland barley rice ball is increased by matching the highland barley rice with different particle sizes. By adding the beta-glucan, the content of functional substances of the highland barley rice roll is improved, and the cohesiveness between the highland barleys is also greatly improved. By adding the soybean lecithin, the trehalose and the sushi vinegar, the elasticity and the taste of the highland barley rice ball can be improved, and the retrogradation performance of the highland barley rice ball can also be improved. The soybean lecithin can react with the starch of the highland barley to generate a partial compound, and the retrogradation of the starch can be delayed. The soybean lecithin after high pressure treatment has the effect of highland barley to produce a taste similar to fried taste. The trehalose is a high-temperature-resistant polysaccharide, has strong moisture retention performance, can keep the maximum humidity of the highland barley under the conditions of high temperature and high pressure, maintains the complete rice grains of the highland barley, supports the structure among starch grains, and delays the retrogradation of the highland barley. The sushi vinegar has proper salinity, freshness and sweetness after being blended, and can enrich the taste of the highland barley rice ball by being matched with the soybean lecithin and the trehalose, so that the highland barley taste is more layered. The glutinous rice ball has salty and delicious taste. Is an indispensable seasoning for highland barley rice ball, and simultaneously, as the sushi vinegar is added in the highland barley soaking process and is acidic, the retrogradation rate of the sushi vinegar is limited under the acidic condition of starch. The highland barley rice ball with good color, taste, softness, elasticity and viscosity is obtained by optimizing soybean lecithin, trehalose and sushi vinegar, and the softness, the elasticity and the viscosity of the highland barley rice ball are close to those of glutinous rice after being placed at normal temperature for 7 days. Even, the sticky rice is lower than the sticky rice, has more elasticity and is chewy. Comparative example 2, which did not contain several retrogradation retarding substances, had a lower sensory score and generally had higher hardness, insufficient tackiness or insufficient elasticity. Therefore, proper soybean lecithin, trehalose, sushi vinegar and beta-glucan are added into the highland barley rice ball to delay starch retrogradation and increase the bonding property of highland barley rice, so that the aim of making highland barley rice ball by using whole highland barley instead of glutinous rice is fulfilled. Through the preparation of the embodiments 5 to 7, it can be known that the matching of the highland barley and the crushed highland barley can be prepared into not only rice balls but also traditional Chinese breakfast highland barley rice dumplings, highland barley glutinous rice cakes, highland barley shaomai and other foods, and the foods prepared by matching the highland barley and the crushed highland barley have good taste and moderate hardness. The prepared food has the characteristics of low viscosity, good taste, healthier state and slower digestion speed.

The data in Table 4 are mutually verified with those in Table 3, and the samples after storage at room temperature for 7 days were subjected to texture testing, and the hardness of the examples was lower than that of the comparative example 2, the adhesion was higher than that of the comparative example, and the elasticity was also higher than that of the comparative example. After 7 days of normal temperature storage, the comparative examples have different degrees of retrogradation, the highland barley rice grains in the comparative example 2 have the defects of visual atrophy, light color, whitish color, high hardness and poor taste quality. The glutinous rice ball of comparative example 1 also had good taste, hardness, stickiness and elasticity. In the comparative example 2, no auxiliaries such as soybean lecithin, trehalose and sushi vinegar are added, and the highland barley rice ball has serious retrogradation, poor taste and single taste. Compared with the comparative example 3, the smashed highland barley rice is removed, the highland barley rice ball is prepared by adopting the highland barley rice, the taste and the color of the rice ball are good, but after the highland barley rice grains are cooked, the grains become bigger, and gaps are larger after the rice ball is formed, so that the rice ball is larger, and the rice ball is easy to deform after vacuum-pumping sterilization; meanwhile, the stickiness of the rice ball is insufficient and the rice ball is poor in moldability. Comparative example 4, the broken highland barley rice without highland barley has reduced hardness, higher adhesiveness, but insufficient elasticity, and lost the flavor and chewing ability of highland barley. The comparison result of the comparative example 1 and the comparative examples 3 and 4 shows that the highland barley broken rice and the highland barley are matched, so that the rice ball can be better molded, the highland barley broken rice can fill the gaps caused by too large highland barley rice, the rice ball is more compact, the head of the rice ball is reduced, and the uniformity is better. On the other hand, in the comparative example 5, the beta-glucan is not added, after the highland barley rice ball is autoclaved, the rice ball is loose, the rice ball is not compact after being torn and packaged, the addition amount of the beta-glucan in the food is respectively 1% -10% when the highland barley rice grains are dropped, the grade of the food can be graded according to different addition amounts, 1% -3% belongs to a low grade, 4% -5% belongs to a medium grade, and 6% -10% belongs to a high grade. The addition of beta-glucan can enhance the cohesiveness of the rice ball and help the formation of the rice ball.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A preparation method of highland barley rice ball is characterized in that highland barley rice and crushed highland barley are used for replacing glutinous rice to prepare rice ball; the method does not need to add sticky rice; the particle size of the crushed highland barley grains is 0.1mm-0.2 mm;

the method comprises the following steps: the highland barley and the crushed highland barley are mixed according to the mass ratio of 1: (0.2-0.8), washing, adding an appropriate amount of trehalose, soybean lecithin, sushi vinegar and an appropriate amount of water, soaking for 40-80min, steaming at normal pressure for 35-50min, adding 5% beta-glucan, stirring uniformly, filling into a food-grade packaging material capable of being sterilized under high pressure, sterilizing under high pressure for 20-40min, cooling and taking out to obtain the highland barley rice roll.

2. The highland barley rice roll prepared by the method of claim 1.

3. The application of the highland barley rice ball prepared by the method of claim 1 in preparing glutinous rice products.