Novel highland barley zanba

A technology of highland barley and tsampa, which is applied in food preparation, dairy products, food science, etc., can solve the problems of single production method and taste, incomprehensible and unacceptable, unhygienic, etc., to improve system flavor, diversify taste, reduce The effect of defective products
CN102018172AInactive Publication Date: 2011-04-20QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
Publication Date
2011-04-20
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to novel highland barley zanba which is prepared by mixing a major material with a food additive through comspression moulding, microwave sterilization and vacuum packaging. The novel highland barley zanba is characterized in that the major material is prepared from the following raw materials in parts by weight: 40-50 parts of ripe highland barley powder, 16-20 parts of butter, 42-46 parts of milky tea, 15-18 parts of white granulated sugar, 4-7 parts of milk powder, 0.1-0.2 part of creamer, 1-3 parts of sesame, 5-10 parts of mixed nutlet, 1-5 parts of malto dextrin and0.05-1.5 part of multifunction edible gum; and the food additive comprises 0.4-0.6g of sodium dehydroacetate, 0.8-0.9g of potassium sorbate and 0.1-0.3g of tert butyl hydroquinone which are added by per kilogram of major material. The invention has reasonable formula and comprehensive nutrition; and product tissues are loosened and do not stick teeth in the mouth. The invention can meet the demands of all age groups and different crowds.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a novel highland barley tsampa. Background technique

[0002] Among grain crops, highland barley has the characteristics of high protein, high fiber, high vitamin, low fat and low sugar, and is a good raw material for functional food development. The protein content in highland barley is about 6.35% to 21.00%, with an average of 11.31%, which is higher than that of wheat, rice, and corn. In particular, the content of 8 kinds of amino acids necessary for human body is higher than these three kinds of grains, among which lysine, tryptophan The content of soluble fiber and total fiber in highland barley is significantly higher than that of other cereal crops. What attracts the attention of the whole world is that it is also rich in β-glucan, a nutrient with miraculous functions. Modern biological and medical experts believe that β-glucan has important physiological function...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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