WO2020224170A1

WO2020224170A1 - Method for preparing low gi recombinant highland barley granule

Info

Publication number: WO2020224170A1
Application number: PCT/CN2019/108121
Authority: WO
Inventors: 焦爱权; 杨月月; 金征宇; 田耀旗; 柏玉香; 杨国华; 杨帆; 杨懿
Original assignee: 江南大学
Priority date: 2019-05-07
Filing date: 2019-09-26
Publication date: 2020-11-12
Also published as: CN110089683A; JP2021531733A; JP7246612B2

Abstract

Disclosed is a recombinant highland barley powder, comprising highland barley powder, black sesame, other cereal flours and food additives, wherein the mass percentage of each component is: 50%-70% of highland barley powder, 5%-15% of black sesame, 23%-35% of other cereal flours, and 7%-15% of food additives, the food additives being gum arabic and mogroside. Also involved is the use of the recombinant highland barley powder in the preparation of highland barley products in the food field. Further involved is a method for preparing a low GI recombinant highland barley granule, the method comprising using the recombinant highland barley powder as a raw material, extruding the powder at low temperature and cutting the extruded powder and forming same, and then subjecting the powder to drying and cooling, wherein the low-temperature extrusion includes five temperature control sections, with the fifth section having a temperature of 55℃-70℃, and the temperature of the other sections successively decreasing by 10℃. Further involved are a recombinant highland barley granule prepared by this method and the use of the recombinant highland barley granule in making steamed buns, biscuits and flour-based products.

Description

Method for preparing low GI recombinant highland barley grains

Technical field

The invention relates to a method for preparing low GI recombinant highland barley grains, and belongs to the field of highland barley products.

Background technique

Highland barley has rich nutritional value and outstanding medical and health care effects. It has a long history in our country. It can be used as a staple food, but also as a medicine. The content of β-glucan in barley can be as high as 8.6%, which is 50 times the average content of wheat. And β-glucan has a special effect, can control blood sugar and prevent diabetes. In addition, highland barley also contains a special cholesterol inhibitor, which can inhibit the synthesis of cholesterol in the blood. Highland barley has comprehensive nutrition, has the effects of lowering blood sugar and inhibiting cholesterol synthesis, and is suitable as a daily staple food for patients with hyperglycemia. Highland barley is not loved by consumers due to its rough taste, and cannot meet people's requirements for food color and fragrance, and is rarely used as a daily staple food. Recombination technology can make food have a better taste and more comprehensive nutritional value, which is a new technical method in the food industry. Low-temperature extrusion can make the food produce a lower degree of gelatinization, without destroying the slow digestion characteristics of highland barley, so that the GI value of the recombinant highland barley grains is lower, which is suitable for people with high blood sugar.

At present, the extrusion of barley is mainly carried out under high temperature conditions. High temperature will destroy some beneficial components in the barley and improve the digestive properties of the barley, which is not suitable for diabetics. Therefore, the present invention selects a low-temperature extrusion method to retain the barley. Beneficial ingredients. In addition, because the content of methionine in the highland barley is insufficient, which is one of the essential amino acids for the human body, the present invention adopts a multi-grain compounding method, and the other grains selected are all low-GI grains. At present, the research on low GI mostly considers modification treatment. The materials selected in the present invention are all natural grains or extracted from natural grains to ensure the natural health of the product.

Summary of the invention

The purpose of the present invention is to provide a method for preparing low GI recombinant highland barley grains, and develop a highland barley-based highland barley product that looks like the original highland barley grains, has good taste, comprehensive nutrition, and effectively relieves postprandial blood sugar rise. The recombinant highland barley grain prepared by the invention can be directly consumed as a daily snack food for people with high blood sugar, and can also be soaked in milk and yogurt as staple food.

The technical scheme of the present invention: a method for preparing low GI recombinant highland barley pellets, using highland barley, other food raw materials and additives as raw materials, low-temperature extrusion, cutting and forming, and further drying and packaging to obtain low-GI recombinant highland barley pellets .

The first object of the present invention is to provide a recombinant highland barley powder, the recombinant highland barley powder includes highland barley powder, black sesame, other grain powder and food additives, wherein the mass percentage of each component is:

In one embodiment of the present invention, the selected black sesame is selenium-enriched black sesame, selenium can assist the treatment of hyperglycemia, and the black sesame can give the recombinant highland barley a strong aroma, and the oil in the black sesame can make the reorganization The texture of highland barley grains becomes delicate and soft.

In one embodiment of the present invention, the other grain flour is selected from one or more of quinoa flour, black rice flour, naked oat flour, sea buckthorn flour, and kidney bean flour. The kidney bean flour, quinoa flour, black rice flour, and naked oat flour are all low GI grains, and multiple grains can improve the taste of highland barley, and at the same time can supplement the nutritional components of the recombinant highland barley grains.

In one embodiment of the present invention, the selected sea buckthorn powder can improve the flavor of the recombinant particles, and at the same time can lower the blood glucose index and blood cholesterol content, and is suitable for people with high blood sugar.

In one embodiment of the present invention, the selected mogroside is a non-calorie additive, which can increase the flavor without raising the blood glucose index. It is suitable for people with high blood sugar and has no burden on the body. The degree is 300 times that of white sugar.

In one embodiment of the present invention, the selected gum arabic can not only increase the degree of cohesion and make the reconstituted barley grains have a more complete appearance, it is also a soluble dietary fiber that has the effect of reducing blood cholesterol.

The second object of the present invention is to provide a method for preparing low GI recombinant highland barley pellets. The highland barley is used as the main raw material, and other food raw materials and food additives are mixed, extruded at low temperature, cut to shape, and then dried and cooled. Got.

In an embodiment of the present invention, the specific steps are as follows:

(1) Prepare mixed powder: mix the above low GI recombinant highland barley grain formula, sieving, and then add water to adjust the moisture content;

(2) Low temperature extrusion: A twin-screw extruder is used for extrusion and granulation. The twin-screw extruder includes five temperature-controlled sections, the fifth section has a temperature of 55°C to 70°C, and the other sections have temperatures in sequence Decrease by 10℃;

(3) Cutting and forming: The material after low-temperature extrusion passes through a special three-hole grinding head, the length of the extruded material is about 4mm, and the cutter is adjusted to make the thickness of the extruded material be 2～3mm;

(4) Drying, cooling and packaging: Drying is made by hot-air fluidized bed or oven drying, controlling the moisture content below 10%, and then cooling and packaging.

In an embodiment of the present invention, the grain size after sieving in the above step (1) requires a particle size of ≤ 0.25mm, and the product made with such a particle size has better texture characteristics and sensory characteristics. Too small a particle size will make the product's mouthfeel sticky, and too much will make the product feel gritty.

In an embodiment of the present invention, in the above step (1), the raw materials are fully mixed and added with water to adjust the moisture content to 25%-50%. If the moisture content is too high, the product will have soft texture and poor chewing. If it is too low, it will not be easy to shape. , And the taste is poor.

In an embodiment of the present invention, the low-temperature extrusion conditions of the above step (2) are: the feeding speed is 5-10kg/h, the grinding head pressure of the twin-screw extruder is 0.6-4.0Mpa, and the screw speed is 90 ~130r/min.

In one embodiment of the present invention, (1) formulating mixed powder: cereal powder needs to pass a 60-mesh sieve, the raw materials are fully mixed and then water is added to adjust the moisture content to 35%; (2) low temperature extrusion: the twin screw used in the present invention The temperature of the five temperature control sections of the extruder are respectively set to 25℃, 30℃, 35℃, 45℃, 55℃; the feeding speed is 7kg/h, the screw speed is 100r/min; (3) cutting and forming ：After low temperature extrusion, the material passes through a special three-hole grinding head, the length of the extruded material is 7mm, adjust the cutter to make the thickness of the extruded material 2mm; (4) Dry in an oven at 45℃ 48h, then cooled and packaged.

In one embodiment of the present invention, (1) formulating mixed powder: cereal powder needs to pass a 60-mesh sieve, the raw materials are fully mixed and then water is added to adjust the moisture content to 40%; (2) low temperature extrusion: the twin screw used in the present invention The temperature of the five temperature control sections of the extruder are respectively set to 25℃, 35℃, 45℃, 55℃, 65℃; the feeding speed is 7kg/h, the screw speed is 100r/min; (3) cutting and forming ：After low-temperature extrusion, the material passes through a special three-hole grinding head, and the length of the extruded material is 7mm. Adjust the cutter so that the thickness of the extruded material is 2mm; (4) Dry in an oven at a temperature of 55℃ 48h, then cooled and packaged.

The third object of the present invention is to provide a recombinant highland barley grain prepared by the above method.

The fourth object of the present invention is to provide an application of the above-mentioned recombinant highland barley powder in the food field to prepare highland barley products. The highland barley products shown include steamed bread, crisps and noodle products.

Benefits:

The present invention uses highland barley as the main raw material, supplemented by black sesame seeds, other grain flours and food additives, cuts into shapes after low-temperature extrusion, and then is dried and packaged to form a recombinant highland barley product. The gelatinization degree of the product is 40%-60% , GI value≤40, moisture content＜10%, product sensory score＞85 points. Compared with traditional highland barley products, the present invention has the following advantages:

(1) The GI value of the product is ≤40, which is suitable for people with high blood sugar;

(2) The present invention uses highland barley as the main raw material, supplemented by a variety of food materials, which improves the rough taste of highland barley grains and has a balanced and comprehensive nutrition;

(3) The present invention uses low-temperature extrusion technology to retain the slow digestion characteristics of starch in highland barley, and the product has a low gelatinization degree, which can effectively alleviate the increase in blood sugar after a meal;

(4) The product prepared by the invention resembles the original highland barley grains and has high market acceptance.

Summary of the invention

Brief description of the drawings

Description of the drawings

Figure 1 The physical map of the recombinant highland barley grains.

Figure 2 The physical map of the original highland barley grains.

Detailed ways

The following are examples of the present invention, and the methods used are detailed in the above-mentioned content of the invention. The following examples are only used to illustrate the feasibility of the present invention and should not be regarded as limiting the scope of the present invention.

In order to ensure the taste and quality of the product, the present invention selects sensory evaluation, gelatinization degree, texture characteristics, and GI value indicators for evaluation. The indicator test methods selected in the present invention are as follows:

1. Gelatinization test:

Pass the sample through a 60-mesh sieve, suspend 0.2g of the sample in 98ml of distilled water, add 2ml 10mol/L KOH solution, magnetically stir for 5min, and centrifuge at 3500r/min for 20min. Take 0.2ml of supernatant, add 0.2ml of 0.2mol/L HCl solution, then add 15ml of distilled water, and finally add 0.2ml of iodine solution, and measure the absorbance under a 600nm UV spectrophotometer. At this time, the absorbance value A1 is obtained.

Another sample of 02g was suspended in 95mL of distilled water, added with 5mL of 10mol/L KOH solution, magnetically stirred for 5 minutes, and centrifuged at 3500r/min for 20 minutes. Take 0.2mL supernatant, add 0.5mL 0.2mol/L HCl solution to neutralize, then add 15mL distilled water, finally add 0.2mL iodine solution, measure the absorbance under a 600nm UV spectrophotometer, get the absorbance at this time, and calculate the gelatinization degree formula.

2. Texture characteristics test:

Use TA-XTplus texture analyzer to analyze the texture of the cooked product in TPA mode. The instrument probe is P/36R type, and the program parameters of TPA test are set as: pre-test speed 1.00mm/s; test speed 2.00mm/s; post-test speed 1.00mm/s; trigger force value 5.0g compression degree (Strain) 50.0%; the interval between two compressions is 5.00s. Put the processed sample quickly and evenly into a container with the same capacity to ensure that the upper surface is flat and the internal looseness is consistent. After the probe is wiped clean with lens cleaning paper, repeat the test operation. Take the average test result of 6 tests.

3. GI value test:

Weigh 100 mg of the sample into a 50 mL centrifuge tube, add 2 mL of water, and gelatinize in a boiling water bath for 10 minutes, then add 13 mL of 0.2 mol/L acetic acid-sodium acetate buffer with pH 5.2, equilibrate in a constant temperature water bath at 37°C for 10 minutes, and then add 0.2mL mixed enzyme solution (porcine pancreatic α-amylase 290U/mL, glucoamylase 15U/mL), oscillate in a constant temperature water bath at 37°C (rotating speed 150r/min) and time accurately. After shaking for 0 min, 30 min, 60 min, 90 min, 120 min, 180 min, 0.1 mL of the supernatant was added to 2 mL of absolute ethanol for enzymatic inactivation, and the GOPOD glucose kit was used to colorimetrically measure the glucose content at 510 nm, and each sample was in parallel Measure 3 times and take the average value to draw the starch hydrolysis curve. The hydrolysis curve of ungelatinized recombinant rice was used as the control group. The first-order kinetic fitting is performed on the hydrolysis rate curve of recombinant rice, and the equation is

. Use Origin software to perform model fitting mapping and calculate the hydrolysis equilibrium constant K. The area under the hydrolysis curve (AUC) is obtained by the following formula:

In the formula: Ct- the hydrolysis ratio of starch in the sample at time t;

C _∞ -the ratio of starch hydrolysis after 180min reaction;

t _f -final reaction time (180min);

t ₀ -the initial reaction time (0min);

K-kinetic constant.

The hydrolysis index (HI) is obtained by the following formula:

Taking white bread as the standard substance, its glycemic index (GI) is set to 100, and the formula for predicting GI from HI is as follows:

4. Fast digestion starch, slow digestion starch, and resistant starch test:

Accurately weigh 200 mg of sample into a 50 mL centrifuge tube, and add 10 mL of pH 5.0 sodium acetate buffer, mix well with a mixer, and then add 10 mL of a mixture of α-amylase (290U/mL) and glucoamylase (15U/mL) , Start enzymatic hydrolysis in a constant temperature water bath shaking box at 37℃ with a rotation speed of 160r/min, and accurately time it. At different hydrolysis times (0, 20, 120min), take 1mL of the reaction solution and quickly terminate it with 4mL of absolute ethanol. After the reaction, the glucose oxidase method (glucose determination kit) is used to measure the produced glucose content with a microplate reader under the condition of 510nm to calculate the starch content. The specific calculation formula is as follows:

Where:

G ₂₀ -Glucose content produced after 20 minutes of hydrolysis (mg)

Free glucose content in FG-rice sample (mg)

G ₁₂₀ -Glucose content produced after 120min of hydrolysis (mg)

TS-total starch content in rice sample (mg)

If specific conditions are not indicated in the examples, it shall be carried out in accordance with the conventional conditions or the conditions recommended by the manufacturer. The raw materials or instruments used without the manufacturer's indication are all conventional products that are commercially available.

Example 1:

Mixed powder formula: 450g highland barley flour, 100g quinoa flour, 100g naked oat flour, 50g kidney beans, 50g black sesame, 50g sea-buckthorn flour, 70g gum arabic, and 80g mogroside. Grain flour needs to pass through a 60-mesh sieve, and the raw materials are mixed thoroughly and water is added to adjust the moisture content to 35%.

Low temperature extrusion: the temperature of the five temperature control sections of the twin-screw extruder used in the present invention are set to 25°C, 30°C, 35°C, 45°C, and 55°C; the feeding speed is 7kg/h, and the screw speed It is 100r/min.

Cutting and forming: The material after low-temperature extrusion passes through a special three-hole grinding head, the length of the extruded material is 7mm, and the cutter is adjusted to make the thickness of the extruded material 2mm. It is made by drying in an oven at 45℃ for 48h, then cooling and packaging.

The shape of the resulting product is shown in Figure 1, and compared with the original highland barley grain (Figure 2), the shape is similar. The gelatinization degree of the obtained product was 41.3%, the moisture content was 9.3%, and the GI value of the product was 33. According to the sensory test, the product has a full appearance, natural color, rich sesame flavor, no bad smell, chewy and sour. The sweetness is moderate, and the product score is 92 points.

Example 2:

Mixed powder formula: highland barley powder 550g, quinoa powder 100g, kidney bean 50g, black rice powder 50g, black sesame 50g, sea buckthorn powder 50g, mogroside 80g, arabic gum 70g. Grain flour needs to pass through a 60-mesh sieve, and the raw materials are mixed thoroughly and water is added to adjust the moisture content to 40%.

Low temperature extrusion: the temperature of the five temperature control sections of the twin-screw extruder used in the present invention are set to 25°C, 35°C, 45°C, 55°C, and 65°C; the feeding speed is 7kg/h, and the screw speed It is 100r/min.

Cutting and forming: The material after low-temperature extrusion passes through a special three-hole grinding head, the length of the extruded material is 7mm, and the cutter is adjusted to make the thickness of the extruded material 2mm. It is prepared by drying in an oven at a temperature of 55°C for 48 hours, then cooling and packaging.

The indicators of the obtained product are: the gelatinization degree of the product is 47.83%, the moisture content is 8.7%, and the GI value of the product is 37. The product has a full appearance, natural color, strong fragrance, no bad smell, and chewy. The sour and sweetness is moderate, and the product score is 93 points.

Example 3: The effect of different moisture content on the texture properties of the reconstituted barley grains after extrusion

The mixing, low-temperature extrusion and cutting molding are carried out according to the method of Example 1. The difference is that the water content is adjusted to 25%, 30%, 40%, 45%, 50% by adding water after the raw materials are fully mixed. The table below shows that as the amount of water increases, the hardness of the reconstituted granules gradually decreases, the chewiness gradually decreases, and the cohesiveness tends to rise, while the elasticity of the reconstituted granules is almost unchanged. The purpose of the present invention is to obtain a chewy, moderately hardened recombinant barley grain. If the amount of water is too low, the hardness of the barley grain is too large, and the amount of water added is too low, the highland barley grain has poor molding effect, and the hardness is too low and it is not chewy. , The amount of water added needs to be selected in the range that can make the reconstituted barley grains moderate in hardness and good in chewing. Combining sensory experiments, it can be known that the most suitable water addition range is 30-40%.

Table 1 Texture characteristics of reconstituted barley grains after extrusion of materials with different moisture content

Example 4: The effect of different extrusion temperatures on the gelatinization degree of barley grains

The mixing, low-temperature extrusion and cutting molding were carried out according to the method of Example 1, with the difference that the temperature of the fifth stage was adjusted to 40°C, 50°C, 60°C, 65°C, 70°C, and 80°C. It can be seen from the table below that as the extrusion temperature increases, the paste degree of the reconstituted barley grains shows an upward trend. When the extrusion temperature reaches 80°C, the paste degree of the reconstituted barley grains reaches 83.9%. Extrusion temperature is too low, the gelatinization degree of the recombinant highland barley grains is low, resulting in poor flavor and poor taste of the recombinant highland barley grains. If the temperature is too high, it will cause difficulty in extrusion and granulation, serious tailing of the product, and poor appearance quality. Raw starch is not easy to digest. After a certain amount of gelatinization, part of the starch is gelatinized, which can improve the digestibility of starch. At the same time, the light transmittance of starch is high after gelatinization, which makes the product produce a bright color and improves the appearance quality of the product. The present invention aims to obtain a kind of recombinant highland barley pellets with good appearance quality and retaining the slow digestion characteristics of highland barley, so the optimum extrusion temperature is 55-70°C.

Table 2 Gelatinization degree of highland barley grains at different extrusion temperatures

According to the data in Tables 1 and 2, it can be seen that when the extrusion temperature is 55°C, the resistant starch drops sharply, while the slow-digested starch and fast-digested starch rise suddenly. The possible reason is that the starch is pasted at 55°C. During the gelatinization process, the starch chain absorbs water and swells, and the starch chain is partially opened. At the same time, the high shear effect of the extruder causes the starch chain to break and the exposed enzyme binding sites increase, making the starch easy After digestion, the GI value of the recombinant highland barley grains increases. With the increase of temperature, this phenomenon gradually becomes smooth, and the GI value tends to stabilize. The present invention aims to invent a recombinant highland barley grain with low GI characteristics and good sensory characteristics. In comprehensive consideration, the preferred moisture content is 30-40%, and the fifth stage temperature is 55-70°C.

Comparative example 1

The mixing, low-temperature extrusion and cutting molding were carried out according to the method of Example 1. The difference is that the raw material is raw barley powder.

Comparative example 2

The mixing, low-temperature extrusion and cutting molding were carried out according to the method of Example 1. The difference is that the black sesame in Example 1 is omitted.

Table 3 Sensory evaluation table of barley grains

Table 4 Texture characteristics of highland barley grains

Table 5 Gelatinization degree and GI value of highland barley grains

According to the data in Table 3-5, the sensory score of multi-grain recombinant barley grains is significantly higher than that of extruded highland barley grains made from a single highland barley flour, mainly because multiple grains can give the recombinant highland barley grains rich flavor characteristics. Black sesame can make the recombinant highland barley grains have a special sesame fragrance, and other grains such as quinoa can make the taste of the recombinant highland barley grains more delicate. At the same time, extrusion can increase the soluble sugar content in the recombinant highland barley grains, and make the recombinant highland barley grains produce a certain The sweetness, the special aroma of black sesame seeds and the rich flavor substances in many grains can hide some disadvantages caused by low-temperature extrusion, such as the astringency produced by astringent amino acids. Multiple grains can make the reconstituted barley grains achieve better texture and sensory characteristics; a large amount of experimental data shows that when the maximum temperature range of the extruder is 55-70℃ and the moisture content is 30-40%, the reconstituted barley grains The texture and sensory properties are good, and the GI value is below 40, suitable for people with high blood sugar.

Although the present invention has been disclosed as above in preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. The protection scope of the present invention should be defined by the claims.

Claims

A method for preparing low GI recombinant highland barley grains, which is characterized in that the recombinant highland barley powder is used as a raw material, and it is obtained by low-temperature extrusion, cutting, and then drying and cooling; the recombinant highland barley powder includes highland barley powder, black sesame, Other cereal flours and food additives, the mass percentage of each component is:

Highland barley powder 45%-55%,

Black sesame 5%,

Other grain flour 25%-35%,

Food additives 15%;

The food additives are gum arabic and mogroside; the low temperature extrusion includes five temperature control sections, the temperature of the fifth section is 55°C to 70°C, and the temperature of the other sections decreases by 10°C.
A recombinant highland barley powder, characterized in that the formula for the recombinant highland barley powder includes highland barley powder, black sesame, other grain powder and food additives, wherein the mass percentage of each component is:

50%～70% of highland barley powder,

Black sesame seeds 5%～15%,

Other grain flour 23%-35%,

Food additives 7% to 15%;

The food additives are gum arabic and mogroside.
The recombinant highland barley flour according to claim 1, wherein the mass fraction of gum arabic is 7%-10%, and the mass fraction of mogroside is 0%-5%.
The recombinant highland barley flour according to claim 1, wherein the other grain flour is one or more of quinoa flour, black rice flour, naked oat flour, sea buckthorn flour, and kidney bean flour.
Application of the recombinant highland barley powder of any one of claims 1 to 4 in the preparation of highland barley products in the food field.
A method for preparing low GI recombinant highland barley pellets, which is characterized in that the recombinant highland barley powder described in any one of claims 1-3 is used as a raw material, and it is prepared by low-temperature extrusion, cutting, and drying and cooling.
A method for preparing low GI recombinant highland barley grains, characterized in that the recombinant highland barley powder described in any one of claims 1 to 3 is used as a raw material, and the specific steps are as follows:

(1) Preparation of recombinant highland barley powder: mix the recombinant highland barley powder according to any one of claims 1-3, sieving, and then add water to adjust the moisture content;

(2) Low temperature extrusion: use twin-screw extruder for extrusion granulation;

(3) Cutting and forming: cutting and forming the material after low temperature extrusion;

(4) Drying, cooling and packaging: drying the formed material to a moisture content of less than 10%, and then cooling and packaging.
The method according to claim 7, wherein the particle size after sieving in step (1) is ≤ 0.25 mm.
The method according to claim 7, characterized in that in step (1), the moisture content is adjusted to 30%-40%.
The method according to claim 7, characterized in that the low-temperature extrusion conditions in step (2) are: the feed rate is 5-10kg/h, the grinding head pressure of the twin-screw extruder is 0.6-4.0Mpa, and the screw The speed is 90～130r/min.
The method according to claim 7, characterized in that the conditions for cutting and forming are: the length of the extruded material is 6-9 mm, and the thickness of the extruded material is 2-3 mm.
The method according to claim 7, characterized in that, step (2) low temperature extrusion: the twin-screw extruder includes five temperature control sections, the temperature of the fifth section is 55℃～70℃, and the other sections The temperature gradually decreases by 10°C.
The method according to claim 7, characterized in that, in step (2) low temperature extrusion: the temperature of the five temperature control sections of the twin-screw extruder is set to 25°C, 30°C, 35°C, 45°C, 55°C.
The method according to claim 7, wherein the step (2) low temperature extrusion: the temperature of the five temperature control sections of the twin-screw extruder is set to 25°C, 35°C, 45°C, 55°C, 65°C.
Recombinant barley grains prepared according to the method of any one of claims 6-14.
The application of the recombinant highland barley grains according to claim 15 in the production of steamed bread, crisp and noodle products.