Highland barley and pea nutrition powder and preparation method thereof

Abstract

The invention relates to highland barley and pea nutrition powder. The highland barley and pea nutrition powder comprises three types of products: an original taste type product, a sweet sugar-containing type product and a sweet sugar-free type product. The formulas are respectively as follows: (1) the original taste type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds and 21-28 parts of maltodextrin; (2) the sweet sugar-containing type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 2-4 parts of maltodextrin and 20-24 parts of white granulated sugar or brown granulated sugar; and (3) the sweet sugar-free type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 21-28 parts of the maltodextrin, 0.04-0.10 part of a sweetening agent; and the parts are mass parts. A preparation method of the nutrition powder mainly comprises the steps of curing materials, crushing and mixing.

Description

technical field [0001] The invention belongs to the field of reconstituted convenience foods, in particular to a highland barley and pea nutritional powder and a preparation method thereof. Background technique [0002] Highland barley, also known as naked barley, yuan wheat or rice wheat, belongs to the grass family and is a variety of barley. It mainly grows in my country's Tibet, Qinghai, Sichuan Ganzi and Aba, and Gansu Gannan and other alpine regions. It has a short growth period and high yield. A pollution-free green food, as a staple food, occupies a very important position in the daily life of Tibetan residents in highland barley producing areas. Highland barley contains a variety of nutritional and physiologically active ingredients, which have high nutritional value and outstanding health care effects. According to analysis, every 100 g of highland barley contains 75 g of carbohydrates, 8.1 g of protein, 1.5 g of fat, 1.8 g of insoluble fiber, vitamin B 1 0.34 mg...

AI Technical Summary

Problems solved by technology

Although there are many types of excipients used in this product, which can improve the nutritional composition of the product to a certain extent, none of the excipients selected is rich in high-quality protein and functional oligosaccharides, so the protein nutritional value of the product is low. The role of intestinal flora is not obvious

Furthermore, the processing method adopts an infrared baking method to ripen the mixed material for 10-45 minutes under the condition of 110°C-140°C, which may easily lead to incomplete ripening of the material (due to the low moisture content of the material), and Cause damage to some heat-sensitive nutrients in the material