Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Highland barley high fiber nutrient tsampa fermentation cake and preparation method thereof

A technology of fermented cake and highland barley, applied in baking, baked food, food science and other directions, can solve the problem of not forming industrialized production, etc., and achieve the effect of convenient eating

Active Publication Date: 2012-11-07
西藏月王药诊生态藏药科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Highland barley is rich in nutrients. The food made from highland barley is the traditional food of the Tibetan people in Tibet. Usually, highland barley is made into tsampa. However, this kind of food uses pure highland barley as raw material, and it is only prepared by the family itself. Edible, no industrial production

Method used

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
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The fermented barley barley tsampa cake of the present invention comprises the following raw materials in parts by weight:

[0022] 95 parts of highland barley flour, 10 parts of highland barley germ powder, 10 parts of soybean powder, 10 parts of ghee, 2 parts of walnut kernel, 5 parts of peanut kernel, 2 parts of green tea extract.

[0023] Its preparation method comprises the following steps:

[0024] 1) One-time seasoning: Take 50 parts of highland barley flour and 1 part of yeast, add 30 parts of warm water at 23°C to prepare and stir for 3-8 minutes to form a dough;

[0025] 2) Primary fermentation: put the prepared highland barley dough in a fermentation room with a humidity of 60-80%, control the temperature of the dough at 23°C, and ferment for 6 hours;

[0026] 3) Preparation of green tea extract: extract 10 parts of green tea with 2 times the amount of water at a water temperature of 70°C for 40 minutes each time, filter, combine the filtrates and concentrat...

Embodiment 2

[0033] The fermented barley barley tsampa cake of the present invention comprises the following raw materials in parts by weight:

[0034] 115 parts of highland barley flour, 5 parts of highland barley germ powder, 20 parts of soybean powder, 5 parts of ghee, 5 parts of walnut kernel, 2 parts of peanut kernel, 6 parts of green tea extract.

[0035] Its preparation method comprises the following steps:

[0036] 1) Primary seasoning: Take 60 parts of highland barley flour and 3 parts of yeast, add 40 parts of warm water at 30°C to prepare and stir for 3-8 minutes to form a dough;

[0037] 2) Primary fermentation: put the prepared highland barley dough in a fermentation room with a humidity of 60-80%, control the temperature of the dough at 28°C, and ferment for 8 hours;

[0038] 3) Preparation of green tea extract: extract 20 parts of green tea with 3 times the amount of water at a water temperature of 90°C for 3 times, each extraction time is 45 minutes, filter, combine the fi...

Embodiment 3

[0045] The fermented barley barley tsampa cake of the present invention comprises the following raw materials in parts by weight:

[0046] 105 parts of highland barley flour, 7 parts of highland barley germ powder, 15 parts of soybean powder, 7 parts of ghee, 4 parts of walnut kernel, 3 parts of peanut kernel, and 4 parts of green tea extract.

[0047] Its preparation method comprises the following steps:

[0048] 1) Primary seasoning: Take 55 parts of highland barley flour and 2 parts of yeast, add 35 parts of warm water at 27°C to prepare and stir for 3-8 minutes to form a dough;

[0049] 2) Primary fermentation: put the prepared highland barley dough in a fermentation room with a humidity of 60-80%, control the temperature of the dough at 25°C, and ferment for 7 hours;

[0050] 3) Preparation of green tea extract: extract 15 parts of green tea with 2 times the amount of water at a water temperature of 80°C for 2 times, each extraction time is 45 minutes, filter, combine th...

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
Login to View More

PUM

No PUM Login to View More

Abstract

A highland barley high fiber nutrient tsampa fermentation cake and a preparation method thereof, which belong to the field of food processing and relate to a fermented food, and in particular to the fermented food which is prepared by taking the highland barley as the main raw material and a preparation method thereof. The raw materials for preparing the product of the invention comprises highland barley flour, highland barley germ flour, soybean flour, butter, walnut kernel, peanut kernel and green tea extractive, and the preparation method comprises seasoning, fermenting, forming, baking and the like. The invention has the beneficial effects that: 1, the invention combines the traditional food of the Tibetan people and the modern fermented food, contains the special delicious tsampa andhigh dietary fiber, and has the national feature; 2, the highland barley raw material is added with the green tea extractive to be fermented, so the food has the special faint scent of the green tea,and is delicious and goluptious; 3, the walnut kernel, the peanut kernel, calcium, ferrum, zinc and other micro trace elements are added into the highland barley raw material, so the food is the green food which is good for body building; and 4, the food is convenient to eat, and can be used as the self-service ration of the operation personnel in fields and pasturing areas.

Description

technical field [0001] A barley high-fiber nutritional tsampa fermented cake and a preparation method thereof belong to the field of food processing, especially fermented food, especially fermented food prepared with highland barley as the main raw material, and its preparation method. Background technique [0002] Highland barley is rich in nutrients. The food made from highland barley is the traditional food of the Tibetan people in Tibet. Usually, highland barley is made into tsampa. However, this kind of food uses pure highland barley as raw material, and it is only prepared by the family itself. Edible, no industrial production. Contents of the invention [0003] The problem to be solved by the present invention is to provide a highland barley fermented cake suitable for industrial production, rich in nutrition and delicious with characteristic tsampa, and its preparation method. Its technical scheme is as follows: [0004] The fermented barley barley tsampa cake of...

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 赵辉
Owner 西藏月王药诊生态藏药科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com