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

Inactive Publication Date: 2011-04-20
QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production method is relatively traditional, and it is purely handmade at home. It is directly mixed by hand and eaten, which is neither hygienic nor eleg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 A new type of highland barley tsampa is made by mixing the main ingredients and food additives, first pressing to shape with a food press, then sterilizing at a microwave frequency of 2450 MHz for 45 seconds, and finally vacuum packaging.

[0020] The main ingredients are formulated by weight of the following raw materials: cooked highland barley powder 40, ghee 16, milk tea 42, white sugar 16, milk powder 5, creamer 0.1, sesame 2.5, mixed nuts 5, maltodextrin 3, multifunctional Edible glue 0.5.

[0021] The food additives are 0.4g sodium dehydroacetate, 0.8g potassium sorbate and 0.3g tert-butyl hydroquinone added per kg of main ingredients.

[0022] Cooked highland barley powder refers to the highland barley powder obtained by passing selected highland barley through a 60-mesh sieve after removing impurities, washing, drying and grinding.

[0023] Milk tea refers to mixing Fu tea and salt into pure water, boiling it over medium heat until boiling, then addi...

Embodiment 2

[0025] Example 2 A new type of highland barley tsampa is made by mixing the main ingredients and food additives, first pressing to form by a food press, then sterilizing at a microwave frequency of 2450 MHz for 50 seconds, and finally vacuum packaging.

[0026] The main ingredients are formulated by weight of the following raw materials: cooked highland barley powder 45, ghee 18, milk tea 45, white sugar 15, milk powder 7, creamer 0.1, sesame 2, mixed nuts 5, maltodextrin 3, multifunctional Edible gum 1.0.

[0027] The food additives are 0.5g sodium dehydroacetate, 0.85g potassium sorbate and 0.2g tert-butyl hydroquinone added per kg of main ingredients.

[0028] Cooked highland barley flour and mixed nuts are the same as in Example 1.

[0029] Milk tea refers to mixing Fu tea and salt into pure water, boiling it over medium heat until boiling, then adding pure milk, boiling it over medium heat until boiling, and then filtering out the tea leaves to obtain milk tea; among the...

Embodiment 3

[0030] Example 3 A new type of highland barley tsampa is made by mixing the main ingredients and food additives, first pressing to shape with a food press, then sterilizing at a microwave frequency of 2450 MHz for 55 seconds, and finally vacuum packaging.

[0031] The main ingredients are formulated by weight of the following raw materials: cooked highland barley powder 50, ghee 20, milk tea 46, white sugar 18, milk powder 6, creamer 0.2, sesame 3, mixed nuts 10, maltodextrin 5, multi-functional Edible glue 1.5.

[0032] The food additives are 0.6g sodium dehydroacetate, 0.9g potassium sorbate and 0.1g tert-Butylhydroquinone.

[0033] Cooked highland barley flour and mixed nuts are the same as in Example 1.

[0034] Milk tea refers to mixing Fu tea and salt into pure water, boiling it over medium heat until boiling, then adding pure milk, boiling it over medium heat until boiling, and then filtering out the tea leaves to obtain milk tea; among them, Fu tea, pure milk, salt, ...

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PUM

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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.

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

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Application Information

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IPC IPC(8): A23L1/164A23L1/09A23C9/152A23L7/117A23L29/30
Inventor 郝静杜艳梁锋李若旦才让吴晶陈丹硕李万德
Owner QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
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