CN114403342A - Highland barley and wheat compound powder - Google Patents

Highland barley and wheat compound powder Download PDF

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Publication number
CN114403342A
CN114403342A CN202210175856.7A CN202210175856A CN114403342A CN 114403342 A CN114403342 A CN 114403342A CN 202210175856 A CN202210175856 A CN 202210175856A CN 114403342 A CN114403342 A CN 114403342A
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Prior art keywords
highland barley
wheat
powder
parts
flour
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CN202210175856.7A
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Chinese (zh)
Inventor
陈志成
王严
陈朋飞
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Henan University of Technology
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Henan University of Technology
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Priority to CN202210175856.7A priority Critical patent/CN114403342A/en
Publication of CN114403342A publication Critical patent/CN114403342A/en
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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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of food processing, and provides highland barley and wheat compound powder which comprises the following components in parts by mass: 15-25 parts of highland barley powder, 0-80 parts of wheat flour, 0-5 parts of soybean protein powder and 0-10 parts of wheat gluten. The invention optimizes the compounding ratio of the highland barley flour and the wheat flour, improves the efficacy ratio of protein, increases the content of dietary fiber, meets the requirement of human body on nutrition proportioning, combines the specific preparation method of the highland barley flour, controls the rotation speed of the stone mill in the grinding process by cooling, homogenizing and polishing treatment and three times of peeling treatment with different apertures, and furthest retains the nutrition, special aroma and quality of the highland barley flour, so that the obtained highland barley and wheat compound flour has good taste and high nutritional value.

Description

Highland barley and wheat compound powder
Technical Field
The invention relates to the technical field of food processing, in particular to highland barley and wheat compound powder.
Background
The highland barley is a special type of barley, has higher nutritional ingredients than rice, wheat and corn, and is a crop for eating, feeding, brewing and medicinal use. In grain crops, highland barley has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like. The protein content is 6.35-21.00%, the average value is 11.31%, and the protein content is higher than that of wheat, rice and corn. The starch content is 40.54-67.68%, with an average value of 59.25%, and generally 74-78% amylopectin, some even up to or near 100%. 1.18-3.09% of crude fat, 2.13% of average value, lower than corn and oat, but higher than wheat and rice; it also contains oleic acid, linoleic acid, linolenic acid, etc. with cholesterol lowering effect; the soluble fiber and the total fiber content are higher than those of other cereal crops; the highland barley is rich in B vitamins, vitamin C and the like; the trace elements of calcium, phosphorus, iron, copper, zinc, manganese and selenium are all higher than those of corn, wherein the content of iron is higher than that of wheat and rice. The highland barley contains 18 kinds of amino acids, especially the essential amino acids for human body are relatively complete. The food processed by taking highland barley as a raw material is often eaten, and has important significance for supplementing daily essential amino acid for organisms.
Due to the unique action of the self-attribute and the plateau environment, the highland barley has the highest beta-glucan content in all crops, and has excellent health care effects in the aspects of reducing blood pressure, cholesterol and the like. Although the highland barley is good, the highland barley does not contain gluten and alcohol-soluble protein and cannot form gluten. Therefore, the highland barley nutrition compounding technology is researched, the nutrition staple food is developed, and the development of the highland barley industry can be promoted.
Disclosure of Invention
The invention aims to provide highland barley and wheat compound powder, which improves the efficacy ratio of protein, increases the content of dietary fiber and meets the requirement of a human body on nutrition proportion by a nutrition compound technology of highland barley powder and wheat flour.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides highland barley and wheat compound powder which comprises the following components in parts by mass:
15-25 parts of highland barley powder, 0-80 parts of wheat flour, 0-5 parts of soybean protein powder and 0-10 parts of wheat gluten.
Preferably, the highland barley and wheat compound powder comprises the following components in parts by weight: 18-22 parts of highland barley powder, 5-75 parts of wheat flour, 2-4 parts of soybean protein powder and 3-7 parts of wheat gluten.
Preferably, the highland barley noodle flour is prepared when the mass ratio of the highland barley flour to the wheat flour is 18-22: 5-9.
Preferably, the highland barley dumpling flour is prepared when the mass ratio of the highland barley flour to the wheat flour is 7-11: 0.5-1.5.
Preferably, the highland barley bread flour is prepared when the mass ratio of the highland barley flour to the wheat flour is 0.5-1.5: 1-5.
Preferably, in the highland barley and wheat compound powder, the preparation of the highland barley powder comprises the following steps: cooling semen Avenae Nudae, homogenizing, polishing, peeling, and grinding into powder.
Preferably, in the preparation process of the highland barley powder, the cooling, homogenizing and polishing treatment time is 12-36 h.
Preferably, in the preparation process of the highland barley flour, the peeling treatment is carried out for three times.
Preferably, in the peeling treatment process, the aperture of the screen mesh for the first peeling treatment is 4.5-5.5 mm; the aperture of the screen mesh for the second peeling treatment is 4-4.5 mm; the aperture of the screen mesh for the third-time peeling treatment is 3-4 mm.
Preferably, during the preparation process of the highland barley flour, grinding the highland barley flour into powder, and controlling the graphite rotating speed to be 25-350 r/min.
The invention provides highland barley and wheat compound powder, which optimizes the compound proportion of highland barley powder and wheat flour, improves the efficacy ratio of protein, increases the content of dietary fiber, meets the requirement of human body on nutrition proportion, combines the specific preparation method of highland barley powder, controls the rotation speed of a stone mill during grinding through cooling, homogenizing and polishing treatment, three times of peeling treatments with different apertures, and furthest retains the nutrition, special aroma and quality of highland barley powder, so that the obtained highland barley and wheat compound powder has good taste and high nutritional value.
Drawings
FIG. 1: example 1 sensory test results of the resulting compound powder were prepared.
FIG. 2: example 1 results of testing the content of nutritional ingredients of the prepared compound powder.
FIG. 3: example 1 results of testing the dietary fiber content of the compound powder prepared.
FIG. 4: a highland barley powder preparation flow chart.
Detailed Description
The invention provides highland barley and wheat compound powder which comprises the following components in parts by mass:
15-25 parts of highland barley powder, 0-80 parts of wheat flour, 0-5 parts of soybean protein powder and 0-10 parts of wheat gluten.
In the invention, the highland barley powder is 15-25 parts by mass, preferably 18-22 parts by mass, more preferably 19-21 parts by mass, and even more preferably 20 parts by mass.
In the present invention, the wheat flour is 0 to 80 parts by mass, preferably 5 to 75 parts by mass, more preferably 10 to 70 parts by mass, and still more preferably 65 parts by mass.
In the invention, the soybean protein powder is 0-5 parts by mass, preferably 1-4 parts by mass, more preferably 2-3 parts by mass, and still more preferably 3 parts by mass.
In the present invention, the mass fraction of the vital gluten is 0 to 10 parts, preferably 2 to 8 parts, more preferably 3 to 7 parts, and still more preferably 5 parts.
In the invention, the highland barley noodle powder is preferably selected when the mass ratio of the highland barley powder to the wheat flour is 18-22: 5-9, and the highland barley noodle powder is more preferably selected when the mass ratio of the highland barley powder to the wheat flour is 19-20: 6-7.
In the invention, the highland barley dumpling flour is preferably 7-11: 0.5-1.5 in mass ratio of the highland barley flour to the wheat flour, and the highland barley dumpling flour is further preferably 8-10: 0.8-1.2 in mass ratio of the highland barley flour to the wheat flour.
In the invention, the highland barley bread flour is preferably selected when the mass ratio of the highland barley flour to the wheat flour is 0.5-1.5: 1-5, and the highland barley bread flour is more preferably selected when the mass ratio of the highland barley flour to the wheat flour is 0.8-1.2: 2-4.
In the highland barley and wheat compound powder, the preparation of the highland barley powder preferably comprises the following steps: cooling semen Avenae Nudae, homogenizing, polishing, peeling, and grinding into powder.
In the highland barley and wheat compound powder, the preparation of the highland barley powder preferably further comprises the following steps: before the cooling, homogenizing and polishing treatment, the water washing treatment, the grain moistening treatment and the stir-frying treatment can be carried out.
In the invention, in the preparation process of the highland barley flour, the grain moistening treatment time is preferably 24-48 h, more preferably 30-40 h, and still more preferably 34-36 h. After the grain moistening treatment, the moisture is uniformly distributed in the highland barley seeds, which brings great convenience to the treatment of stabilizing the subsequent procedures and improves the quality.
In the invention, during the preparation process of the highland barley flour, after grain moistening treatment, frying is carried out, wherein the frying temperature is preferably 100-150 ℃, more preferably 110-140 ℃, and further more preferably 120-130 ℃; the time for the stir-frying treatment is preferably 5 to 30min, more preferably 10 to 25min, and still more preferably 15 to 20 min. Parching until the popcorn rate of highland barley reaches above 85%, and the curing rate reaches above 95%.
In the preparation process of the highland barley flour, after frying, cooling and homogenizing and polishing treatment are carried out, wherein the homogenizing and polishing treatment time is preferably 12-36 h, more preferably 18-30 h, further preferably 20-28 h, and further preferably 24 h. The uniformity of the internal and external physical structures of the highland barley grains is kept through homogenization treatment.
In the present invention, the peeling treatment is preferably performed three times in total. The cured highland barley is subjected to surface treatment before grinding, a small amount of impurities on the surface are further removed, the sand content in the finished product is reduced, and the taste of the finished product is further improved.
In the invention, the mesh size of the first peeling treatment in the peeling treatment is preferably 4.5-5.5 mm, more preferably 4.7-5.2 mm, and still more preferably 5.0 mm.
In the invention, the mesh size of the second peeling treatment is preferably 4-4.5 mm, more preferably 4.2-4.4 mm, and even more preferably 4.3 mm.
In the invention, the mesh size of the third peeling treatment is preferably 3-4 mm, more preferably 3.2-3.7 mm, and even more preferably 3.5 mm.
In the invention, the rotation speed of the stone mill for grinding powder is preferably 250-350 r/min, more preferably 280-320 r/min, and still more preferably 300 r/min.
The highland barley and wheat compound powder provided by the invention is described in detail with reference to the following examples, but the highland barley and wheat compound powder cannot be understood as limiting the scope of the invention.
Example 1
Cleaning wheat by adopting a cleaning process of two sieves, two stone removals, two peels, two watering and two wheat wetting, and adopting four peels, six hearts, two residues, two tails, eight times of flour cleaning and middle and later paths of bran grinding for flour milling treatment to obtain the wheat flour. Washing highland barley with water, moistening grain for 36h, parching at 130 deg.C for 15min, cooling, homogenizing, polishing for 24h, peeling, wherein the first time has a screen mesh diameter of 5.0mm, the second time has a screen mesh diameter of 4.3mm, the third time has a screen mesh diameter of 3.5mm, grinding into powder, and controlling the rotation speed of stone mill to 300r/min to obtain highland barley powder. The highland barley and wheat compound powder is prepared by mixing 20 parts of highland barley powder, 65 parts of wheat flour, 3 parts of soybean protein powder and 5 parts of wheat gluten.
Example 2
Cleaning wheat by adopting a cleaning process of two sieves, two stone removals, two peels, two watering and two wheat wetting, and adopting four peels, six hearts, two residues, two tails, eight times of flour cleaning and middle and later paths of bran grinding for flour milling treatment to obtain the wheat flour. Washing highland barley with water, moistening grain for 24h, parching at 100 deg.C for 5min, cooling, homogenizing, polishing for 12h, peeling, wherein the first time has a screen mesh diameter of 4.5mm, the second time has a screen mesh diameter of 4mm, the third time has a screen mesh diameter of 3mm, grinding into powder, and controlling the rotation speed of stone mill to 250r/min to obtain highland barley powder. The highland barley and wheat compound powder is prepared by mixing 15 parts of highland barley powder, 70 parts of wheat flour, 2 parts of soybean protein powder and 3 parts of wheat gluten.
Example 3
Cleaning wheat by adopting a cleaning process of two sieves, two stone removals, two peels, two watering and two wheat wetting, and adopting four peels, six hearts, two residues, two tails, eight times of flour cleaning and middle and later paths of bran grinding for flour milling treatment to obtain the wheat flour. Washing highland barley with water, moistening grain for 48h, parching at 120 deg.C for 20min, cooling, homogenizing, polishing for 36h, peeling, wherein the first peeling treatment has a screen mesh diameter of 5.5mm, the second peeling treatment has a screen mesh diameter of 4.5mm, the third peeling treatment has a screen mesh diameter of 4mm, grinding into powder after peeling treatment, and controlling the rotation speed of stone mill to 350r/min to obtain highland barley powder. The highland barley and wheat compound powder is prepared by mixing 25 parts of highland barley powder, 75 parts of wheat flour, 5 parts of soybean protein powder and 10 parts of wheat gluten.
Example 4
Cleaning wheat by adopting a cleaning process of two sieves, two stone removals, two peels, two watering and two wheat wetting, and adopting four peels, six hearts, two residues, two tails, eight times of flour cleaning and middle and later paths of bran grinding for flour milling treatment to obtain the wheat flour. Washing highland barley with water, moistening grain for 30h, parching at 110 deg.C for 15min, cooling, homogenizing, polishing for 20h, peeling, wherein the first time has a screen mesh diameter of 4.7mm, the second time has a screen mesh diameter of 4.2mm, the third time has a screen mesh diameter of 3.2mm, grinding into powder, and controlling the rotation speed of stone mill at 320r/min to obtain highland barley powder. The highland barley and wheat compound powder is prepared by mixing 22 parts of highland barley powder, 75 parts of wheat flour, 4 parts of soybean protein powder and 7 parts of wheat gluten.
Example 5
Cleaning wheat by adopting a cleaning process of two sieves, two stone removals, two peels, two watering and two wheat wetting, and adopting four peels, six hearts, two residues, two tails, eight times of flour cleaning and middle and later paths of bran grinding for flour milling treatment to obtain the wheat flour. Washing highland barley with water, moistening grain for 36h, parching at 120 deg.C for 15min, cooling, homogenizing, polishing for 20h, peeling, wherein the first time has a screen mesh diameter of 5.2mm, the second time has a screen mesh diameter of 4.4mm, the third time has a screen mesh diameter of 3.7mm, grinding into powder, and controlling the rotation speed of stone mill to 280r/min to obtain highland barley powder. The highland barley and wheat compound powder is prepared by mixing 22 parts of highland barley powder, 75 parts of wheat flour, 4 parts of soybean protein powder and 7 parts of wheat gluten.
Example 6
The preparation and processing processes are the same except that the mass ratio of the highland barley flour to the wheat flour is different from 20:7, and the prepared highland barley and wheat compound powder can be used as highland barley noodle powder.
Example 7
Except that the mass ratio of the highland barley flour to the wheat flour is 9:1, the other preparation and processing processes are the same, and the prepared highland barley and wheat compound powder can be used as highland barley dumpling powder.
Example 8
Except that the mass ratio of the highland barley flour to the wheat flour is 1:2.5, the other preparation and processing processes are the same, and the prepared highland barley and wheat compound powder can be used as highland barley bread powder.
According to the test results, the content of lead (calculated by Pb) in the highland barley and wheat compound powder provided by the invention is less than or equal to 0.85mg/kg, and meets the food safety national standard that the pollutant limit in food is less than or equal to 1.0mg/kg (seasoning), which is strictly in accordance with the food safety national standard; the content of dietary fiber in the compound nutritional powder reaches 3.26 g/100g, and the content of beta-glucan reaches 1.5% -2%; higher than similar flour and highland barley flour products. The highland barley and wheat compound powder has rich nutrition, special aroma and quality, and has good taste and high nutritional value.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The highland barley and wheat compound powder is characterized by comprising the following components in parts by mass:
15-25 parts of highland barley powder, 0-80 parts of wheat flour, 0-5 parts of soybean protein powder and 0-10 parts of wheat gluten.
2. The highland barley and wheat compound powder as claimed in claim 1, which is characterized by comprising the following components in parts by mass: 18-22 parts of highland barley powder, 5-75 parts of wheat flour, 2-4 parts of soybean protein powder and 3-7 parts of wheat gluten.
3. The highland barley and wheat compound powder as claimed in any one of claims 1 to 2, wherein the highland barley noodle powder is prepared when the mass ratio of the highland barley powder to the wheat flour is 18-22: 5-9.
4. The highland barley and wheat compound powder as claimed in any one of claims 1 to 2, wherein the highland barley dumpling flour is prepared when the mass ratio of the highland barley flour to the wheat flour is 7-11: 0.5-1.5.
5. The highland barley and wheat compound powder as claimed in any one of claims 1 to 2, wherein the highland barley bread powder is obtained when the mass ratio of the highland barley powder to the wheat flour is 0.5-1.5: 1-5.
6. The highland barley and wheat compound powder as claimed in any one of claims 1 to 2, wherein the preparation of the highland barley powder comprises the following steps:
cooling semen Avenae Nudae, homogenizing, polishing, peeling, and grinding into powder.
7. The highland barley and wheat compound powder as claimed in claim 6, wherein the cooling, homogenizing and polishing time is 12-36 h.
8. The highland barley wheat flour composition of claim 6 wherein the dehulling treatment is carried out three times in total.
9. The highland barley and wheat compound powder as claimed in claim 8, wherein the mesh size of the first peeling treatment is 4.5-5.5 mm; the aperture of the screen mesh for the second peeling treatment is 4-4.5 mm; the aperture of the screen mesh for the third-time peeling treatment is 3-4 mm.
10. The highland barley and wheat compound powder as claimed in claim 6, wherein the highland barley and wheat compound powder is prepared by grinding, and the rotation speed of graphite is controlled to be 250-350 r/min.
CN202210175856.7A 2022-02-24 2022-02-24 Highland barley and wheat compound powder Pending CN114403342A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107853577A (en) * 2017-11-16 2018-03-30 湖南裕湘食品有限公司 Highland barley coarse cereal noodles and preparation method thereof
CN111543589A (en) * 2020-05-27 2020-08-18 西藏金谷农业高科有限公司 Formula and production process of highland barley compound powder
CN112042863A (en) * 2020-09-10 2020-12-08 青海华实科技投资管理有限公司 Highland barley flour enriched with beta-glucan

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107853577A (en) * 2017-11-16 2018-03-30 湖南裕湘食品有限公司 Highland barley coarse cereal noodles and preparation method thereof
CN111543589A (en) * 2020-05-27 2020-08-18 西藏金谷农业高科有限公司 Formula and production process of highland barley compound powder
CN112042863A (en) * 2020-09-10 2020-12-08 青海华实科技投资管理有限公司 Highland barley flour enriched with beta-glucan

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Application publication date: 20220429