The processing method of puffing highland barley rice slice
Technical field
The invention belongs to field of food, relate to a kind of fast food, relating in particular to a kind of is puffing highland barley rice slice and the processing method thereof that raw material processes with the highland barley.
Background technology
Highland barley is a kind of of barley, is called hull-less barley, highland barley, Huaihe River wheat, Mi Damai again.At the extremely frigid zones of 4200~4500 meters of height above sea level, highland barley almost is unique crop.According to supplement to the Herbal record, be used as medicine in a moment " flavor saltiness Pingliang ", its major function be the therapeutic method to keep the adverse qi flowing downward wide in, strong lean power, dehumidifying sweating, antidiarrheal.Record in Tibetan medicine ancient books and records " Tibetan medicine will ", " the brilliant pearl book on Chinese herbal medicine ", white highland barley flavor is sweet, and property is rough, cool, heavy, and is uncomfortable in the stomach of food back.The effect therapeutic method to keep the adverse qi flowing downward, establishing-Yang is controlled and is had oil material, Baconic's disease, red crust disease, flu in the urine.Blue highland barley is controlled children's's tuberculosis, intestinal colic; Control tuberculosis after the stir-fry; Black highland barley is controlled impetigo.
The modern scientific research data shows, be grown in the highland barley in high and cold areas such as Qinghai-Tibet Platean, because Special geography bodyguard, ecological environment and weather conditions (high and cold, pollution-free, day and night temperature is big etc.), nutritional labeling is abundant, the protein content height, general kind contains protein 10%~14%, reaches as high as 20.3%; Fatty is 1.5%; Contain thiamine (microorganism B in every 100g highland barley flour
1) 0.32mg, riboflavin (vitamin B2) 0.21mg, niacin 3.6mg; Vitamin E 0.25mg., wherein, the content of the beta glucan of highland barley and other cereal ratio content mutually are the highest, general kind contains beta glucan 6%~8.62%.
At present, the main food of highland barley is hullessbarley seed to be fried wear into the zanba, roasted qingke barley flour that powder is made, and highland barley mainly is a brew barley wine or as the usefulness of feed in addition.
Summary of the invention
The object of the present invention is to provide a kind of is raw material with the highland barley, the fast food that is processed into---puffing highland barley rice slice.
A kind of processing method of puffing highland barley rice slice is provided during another object of the present invention.
Puffing highland barley rice slice processing method of the present invention is with selected full hullessbarley seed washing, dries naturally or dries the back and remove the peel, and the moisture content that adds hullessbarley seed quality 0%~10% soaks; Place the seal-off pressure container, heating when making the interior pressure of closed container reach 0.020MPa~0.080MPa (when generally being heated to 40~120 ℃, the pressure in the closed container can reach the required pressure scope), is opened pressure vessel suddenly, gets puffing highland barley rice; Again gained puffing highland barley rice water is adjusted to water content 17%~42%, places 2~24h, puffing highland barley rice is soaked into fully; Compressing tablet is dried to moisture content 5~10% then, gets finished product.
Puffing highland barley rice of the present invention keeps original nutritional labeling of highland barley and health care, has enriched the kind of highland barley food.
In the processing technology of puffing highland barley rice of the present invention, according to circumstances, add a certain amount of water and soak, pine for highland barley and expand easily adding, make a highland barley rice sheet reach crisp effect, improve the mouthfeel of puffing highland barley rice; Before pressure, puffing highland barley rice water is adjusted to contains moisture 17%~42%, place puffing highland barley rice is soaked into fully, carry out compressing tablet then, the molding effect of rice sheet is good.
In addition, in the processing technology of puffing highland barley rice, the wheat bran of highland barley is separated, can improve the quality and the mouthfeel of highland barley food on the one hand, can be used to make various nutritional health foods with separating wheat bran on the other hand, improve its use value and economic worth.
The specific embodiment
Selected full hullessbarley seed is crossed and to be pulled out after water is eluriated, and dries naturally or dries, through emery wheel or iron roll rice polisher peeling, get highland barley rice (or highland barley rice treasure), according to circumstances add the water of hullessbarley seed quality 0%~10% then, make highland barley rice (or highland barley rice treasure) contained humidity 5%~20%.
To make highland barley rice (or highland barley rice treasure) place the seal-off pressure container, when being heated to 40~120 ℃, when making pressure 0.020MPa in the closed container~0.080MPa, pressure vessel be opened suddenly, puffing highland barley rice.
The gained puffing highland barley rice is regulated with boiling water or cold water, made it contain moisture, place 2~24h then, puffing highland barley rice is soaked into fully 17%~42%; Regulate sheeter gap, compressing tablet makes highland barley rice slice thickness at 0.5mm~1.5mm; 25 ℃~105 ℃ dryings, make meter sheet moisture content promptly get puffing highland barley rice slice the rice sheet 5~10%.