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Puffed coix seed and preparation method thereof

A technology for puffing barley and barley, applied in the field of puffing barley and its preparation, can solve the problems of low degree of processing and utilization, and achieve the effects of high puffing efficiency, excellent nutrition and taste, and good puffing effect

Inactive Publication Date: 2013-05-01
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Barley is a kind of food with both medicine and food, but the degree of its processing and utilization is still very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of puffed barley, specifically comprising the steps of:

[0035] (1) Pretreatment before barley puffing

[0036] (a) Screen barley, select full, complete, and uniformly sized particles as raw materials, and clean impurities and stains on the surface of barley with clean water;

[0037] (b) Soak the barley obtained in (a) in a mixed aqueous solution containing 0.5% NaCl and 1.5% glucose at a temperature of 10°C for 0.5h, then put it in an oven at 60°C for 5min to evaporate the surface water, and then put it in an oven at room temperature Let stand for 2 hours to balance the internal moisture distribution;

[0038] (2), puffing:

[0039] Spread the barley obtained from (b) in step (1) after standing still for 2 hours on the surface of a special microwave glass container, control the thickness to 12mm, and carry out microwave puffing under the conditions of microwave power of 450w and time of 4 minutes, and finally obtain puffed barley .

[0040] A...

Embodiment 2

[0042] (1) Pretreatment before barley puffing

[0043] (a) Screen barley, select full, complete, and uniformly sized particles as raw materials, and clean impurities and stains on the surface of barley with clean water;

[0044](b) Soak the barley obtained in (a) in a mixed aqueous solution containing 1% NaCl and 2.5% glucose at a temperature of 10°C for 1.5 hours, then put it in an oven at 60°C for 5 minutes to evaporate the surface water, and then put it in an oven at room temperature Let stand for 2 hours to balance the internal moisture distribution;

[0045] (2), puffing:

[0046] Spread the barley obtained from (b) in step (1) after standing still for 2 hours on the surface of a microwave special glass container, control the thickness to 13mm, and carry out microwave puffing under the condition of microwave power of 450w and time of 5 minutes, and finally obtain puffed barley .

[0047] According to Zhang Zhong, Research on Microwave Puffed Corn Technology of Corn Gra...

Embodiment 3

[0049] (1) Pretreatment before barley puffing

[0050] (a) Screen barley, select full, complete, and uniformly sized particles as raw materials, and clean impurities and stains on the surface of barley with clean water;

[0051] (b) Soak the barley obtained in (a) in a mixed aqueous solution containing 0.5% NaCl and 2% glucose at a temperature of 10°C for 1 hour, then put it in an oven at 60°C for 5 minutes to evaporate the surface water, and then put it in an oven at room temperature Stand for 2 hours to balance the internal moisture distribution;

[0052] (2), puffing:

[0053] Spread the barley obtained from (b) in step (1) after standing still for 2 hours on the surface of a special microwave glass container, control the thickness to 15mm, and carry out microwave puffing under the conditions of microwave power of 450w and time of 5 minutes, and finally obtain puffed barley .

[0054] According to Zhang Zhong, Research on Microwave Puffed Corn Technology of Corn Grain-Ch...

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Abstract

The invention discloses a puffed coix seed and a preparation method thereof. The preparation method of the puffed coix seed comprises the following steps: immersing coix seeds in a mixed water solution containing 0.5-1.5 percent of NaCl and 1.5-2.5 percent of glucose for a period of time to obtain coix seeds with a certain water content and some taste; then microwave puffing under the conditions that the microwave power is 450-600 w and the time is 3-5 minutes; and finally obtaining the puffed coix seeds with higher puffing rate and popping rate, lower charring rate and good sweetness and taste. As the preparation method of the puffed coix seed adopts a mode of immersing for seasoning before puffying, the coix seeds contain a certain amount of water and taste and are suitable for puffing, the coix seeds are puffed for a period of time under the appropriate microwave firepower, the puffing effect is good, and the product has a unique flavor.

Description

technical field [0001] The invention relates to puffed barley and a preparation method thereof. Background technique [0002] Barley, also known as barley, coix seed, barley, barley rice, barley, medicinal corn, huiren, six-grain rice, etc., is one of the oldest crops in my country. The protein content of barley is higher than that of any other gramineous crop, and it is of good quality. It also contains essential amino acids and minerals such as leucine, arginine, lysine, and tyrosine needed by the human body; the unsaturated content of barley is The content of fatty acid is also high, which can relieve excess cholesterol in the blood, enhance cell permeability, prevent myocardial tissue and arteriosclerosis and other functions. The nutritional value, medicinal value, cosmetic value, etc. of barley are unmatched by other plants, making it the leader in grasses, so it is known as "the king of grasses in the world". In the past, barley was mainly eaten by cooking porridge a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
Inventor 陈丽花冯伟佳徐迪
Owner SHANGHAI INST OF TECH
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