CN103583989A - Puffed highland barley grain sheet and processing method thereof - Google Patents
Puffed highland barley grain sheet and processing method thereof Download PDFInfo
- Publication number
- CN103583989A CN103583989A CN201210289282.2A CN201210289282A CN103583989A CN 103583989 A CN103583989 A CN 103583989A CN 201210289282 A CN201210289282 A CN 201210289282A CN 103583989 A CN103583989 A CN 103583989A
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- highland barley
- puffed
- processing method
- barley rice
- puffing
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a puffed highland barley grain sheet and a processing method thereof. The method comprises the following steps: removing skins of carefully chosen plump highland barley grains, and adding water having a mass accounting for 0-20% of the mass of the highland barley grains; placing the obtained mixture in a closed pressure container, heating to the pressure in the container reaches 0.020-0.100MPa, suddenly starting the pressure container to obtain puffed highland barley grains, adjusting the puffed highland barley grains by water until the water content is 16-48%, and allowing the obtained material to stand for 3-24h for complete soaking of the puffed highland barley grains; and adding 0.1-0.4% of sorbic acid, 0.1-0.5% of sodium benzoate, 0.5-1% of sodium chloride and 1-4% of maltitol, pressing to form a sheet, and drying to obtain the puffed highland barley grain sheet. The puffed highland barley grain sheet has the advantages of maintenance of the original nutritional components and healthcare functions of highland barley, difficult deterioration, enrichment of the kind of highland barley foods, and improvement of the mouthfeel of the highland barley grains.
Description
Technical field
The invention belongs to field of food, relate to a kind of fast food, be specifically related to a kind of puffing highland barley rice slice and processing method thereof.
Background technology
Highland barley is a kind of of barley, is called again hull-less barley, highland barley, Huaihe River wheat, meter great Mai.At the extremely frigid zones of 4200～4500 meters of height above sea level, highland barley is almost unique crop.According to < < Bencao Shiyi > >, record, be in a moment used as medicine " taste saltiness Pingliang ", its major function be lower gas wide in, strong lean power, dehumidifying sweating, antidiarrheal.In Tibetan medicine ancient books and records < < Tibetan medicine will > >, < < Jingzhubencao > >, record, white highland barley taste is sweet, property rough, cool, heavy, uncomfortable in stomach after food.Gas under effect, establishing-Yang, controls in urine with oil material, sick, the red bar disease of Baconic, flu.Blue highland barley is controlled children's's tuberculosis, intestinal colic; After stir-fry, control tuberculosis; Black highland barley is controlled impetigo.
Modern scientific research data shows, be grown in the highland barley of the extremely frigid zones such as Qinghai-Tibet Platean, due to special geographical bodyguard, ecological environment and weather conditions (high and cold, pollution-free, day and night temperature is large etc.), nutritional labeling is abundant, protein content is high, general kind 10%～14%, reaches as high as 20.3% containing protein; Fatty is 1.5%; In every 100g highland barley flour, contain thiamine (microorganism B
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 is the highest with other cereal phase ratio content, general kind is containing beta glucan 6%～8.62%.
At present, highland barley Main Foods is that hullessbarley seed is fried to the zanba, roasted qingke barley flour that grinds is made, and highland barley is mainly brew barley wine or as the use of feed in addition.On market, have some puffing highland barley rice slices, but production method of the present invention is simple, cost is low.
Summary of the invention
The object of the present invention is to provide and a kind ofly take highland barley as raw material, not perishable fast food---the puffing highland barley rice slice being processed into.
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 by selected full hullessbarley seed washing, naturally dries or dries rear peeling, adds the moisture content of hullessbarley seed quality 0%～20% to soak; Be placed in seal-off pressure container, heating, while making pressure in closed container reach 0.020MPa～0.100MPa (while being generally heated to 50～120 ℃, the pressure in closed container can reach required pressure scope), pressure vessel is opened suddenly, obtained puffing highland barley rice; Again gained puffing highland barley rice water is adjusted to water content 16%～48%, places 3～24 hours, puffing highland barley rice is soaked into completely; Add sorbic acid 0.1%-0.4%, Sodium Benzoate 0.1%-0.5%, sodium chloride 0.5%-1%, maltitol 1%-4%, then compressing tablet, is dried to moisture content 6～12%, obtains finished product.
Puffing highland barley rice of the present invention keeps the original nutritional labeling of highland barley and health care, not perishable, 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 to soak, hanker highland barley and easily expand 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 moisture content 17%～42%, place puffing highland barley rice is soaked into completely, then carry out compressing tablet, 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 on the one hand quality and the mouthfeel of highland barley food, can, by separating wheat bran for making various nutritional health foods, improve its use value and economic worth on the other hand.
The specific embodiment
Selected full hullessbarley seed, cross after water is eluriated and pull out, naturally dry or dry, through emery wheel or iron roll rice polisher peeling, obtain highland barley (or highland barley is precious), then according to circumstances add the water of hullessbarley seed quality 0%～20%, make highland barley (or highland barley is precious) contained humidity 5%～20%.
To make highland barley (or highland barley is precious) be placed in seal-off pressure container, while being heated to 50～120 ℃, while making the pressure 0.020MPa～0.100MPa in closed container, pressure vessel be opened suddenly, obtain puffing highland barley rice.
Gained puffing highland barley rice is regulated with boiling water or cold water, make its moisture content 16%～48%, then place 3～24 hours, puffing highland barley rice is soaked into completely; Add sorbic acid 0.1%-0.4%, Sodium Benzoate 0.1%-0.5%, sodium chloride 0.5%-1%, maltitol 1%-4%, regulate sheeter gap, compressing tablet, makes highland barley rice slice thickness at 0.5mm～1.5mm; Rice sheet is dried at 25 ℃～105 ℃, makes meter sheet moisture content obtain puffing highland barley rice slice 6～12%.
Claims (2)
1. puffing highland barley rice slice and a processing method thereof, be by selected full hullessbarley seed peeling, adds the moisture content of hullessbarley seed quality 0%～20% to soak; Be placed in seal-off pressure container, be heated to 20～120 ℃, while making pressure in closed container reach 0.020MPa～0.100MPa, pressure vessel is opened suddenly, obtain puffing highland barley rice.
2. according to claim 1 puffing highland barley rice slice and processing method thereof, require again gained puffing highland barley rice water to be adjusted to water content 16%～48%, place 3～24 hours, puffing highland barley rice is soaked into completely; Then add sorbic acid 0.1%-0.4%, Sodium Benzoate 0.1%-0.5%, sodium chloride 0.5%-1%, maltitol 1%-4%, compressing tablet, is dried to moisture content and gets product 6～12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210289282.2A CN103583989A (en) | 2012-08-15 | 2012-08-15 | Puffed highland barley grain sheet and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210289282.2A CN103583989A (en) | 2012-08-15 | 2012-08-15 | Puffed highland barley grain sheet and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103583989A true CN103583989A (en) | 2014-02-19 |
Family
ID=50074475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210289282.2A Pending CN103583989A (en) | 2012-08-15 | 2012-08-15 | Puffed highland barley grain sheet and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103583989A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135814A (en) * | 2015-03-13 | 2016-11-23 | 江苏沿海地区农业科学研究所 | A kind of hull-less barley Nutritive Rice and preparation method thereof |
| CN107549793A (en) * | 2017-09-19 | 2018-01-09 | 青海金祥生物科技发展有限责任公司 | A kind of production method of the fern fiber crops highland barley fruit composite cereal alkalescence crisp chip rich in beta glucan |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312020A (en) * | 2001-03-21 | 2001-09-12 | 钟化 | Producing process of highland barley meal and swelled highland barley |
| CN101283752A (en) * | 2008-05-09 | 2008-10-15 | 兰州奇正健康日用品有限公司 | Processing method of puffing highland barley rice slice |
| CN101816416A (en) * | 2009-05-08 | 2010-09-01 | 吕坤秋 | Highland barley, buckwheat and ginseng fruit health-care swelling product and preparation method thereof |
| CN102246957A (en) * | 2011-05-25 | 2011-11-23 | 仲恺农业工程学院 | Ginkgo health-care puffed food and its processing method |
-
2012
- 2012-08-15 CN CN201210289282.2A patent/CN103583989A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312020A (en) * | 2001-03-21 | 2001-09-12 | 钟化 | Producing process of highland barley meal and swelled highland barley |
| CN101283752A (en) * | 2008-05-09 | 2008-10-15 | 兰州奇正健康日用品有限公司 | Processing method of puffing highland barley rice slice |
| CN101816416A (en) * | 2009-05-08 | 2010-09-01 | 吕坤秋 | Highland barley, buckwheat and ginseng fruit health-care swelling product and preparation method thereof |
| CN102246957A (en) * | 2011-05-25 | 2011-11-23 | 仲恺农业工程学院 | Ginkgo health-care puffed food and its processing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135814A (en) * | 2015-03-13 | 2016-11-23 | 江苏沿海地区农业科学研究所 | A kind of hull-less barley Nutritive Rice and preparation method thereof |
| CN107549793A (en) * | 2017-09-19 | 2018-01-09 | 青海金祥生物科技发展有限责任公司 | A kind of production method of the fern fiber crops highland barley fruit composite cereal alkalescence crisp chip rich in beta glucan |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |