Preparation method of coarse cereal granules

Abstract

The invention provides a preparation method of coarse cereal granules, the coarse cereal granules do not contain food additives, and various coarse cereal grains are reasonably matched with mango, thereby effectively combining the nutrition, mutually enhance the flavor and being stable and uniform in the shelf life which is as long as 6 months. The preparation method comprises the steps of using peeled dry granules of highland barley to prepare highland barley pulp, highland barley powder or highland barley juice, using water to soak other cereal grain raw materials for at least 12 hours, then heating, such as frying or baking, to enable all the cereal grain raw materials to be mature, cooling, then using a colloid mill for pulping, passing through a 50-200-mesh screen, uniformly mixing the pulp, mango fruit pulp and water, and drying to prepare the granules.

Description

technical field [0001] The invention relates to the field of food processing, and in particular, the invention relates to a preparation method of miscellaneous grain granules. Background technique [0002] Coarse grains (coarse grains) include glutinous rice, brown rice, corn, barley, wheat, barley, rice, millet, sorghum, etc., which are the most important and most economical source of heat energy for the human body. Coarse grains contain a variety of nutrients, including carbohydrates, Protein, fat, inorganic salt and rich in vitamins. Among them, the highland barley has the characteristics of high protein, high fiber, high vitamin, low fat and low sugar. Its protein content is about 6.35% to 21.00%, with an average value of 11.31%. The soluble fiber and total fiber content are higher than other cereal crops, and every 100g contains 1.8mg of dietary fiber. Highland barley is also rich in B vitamins and a variety of mineral elements such as calcium, phosphorus, iron, coppe...

AI Technical Summary

Problems solved by technology

[0004] Granules are a form of food that most people are willing to accept. There are various types of granules on the market, but even so, they cannot satisfy people's living standards. After the improvement, there is a constant demand for new types of drinks with different nutritional components and different tastes

However, the mouthfeel of granules prepared from miscellaneous grains is poor, and they are not attractive enough to consumers. Usually, a large amount of additives need to be added during preparation to ensure the taste and stability of granules