Preparation method of sweet pickled highland barley

A technology of highland barley and sweet glutinous rice grains, which is applied in the field of preparation of highland barley sweet glutinous rice grains, can solve the problems of not fully utilizing the nutritional value of highland barley, and achieve the effects of simple preparation method, rich material life and good taste.

Active Publication Date: 2014-09-03
叶炳年
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Highland barley is a crop in Northwest my country. It is convenient for people to prepare highland barley into a variety of foods. However, many current food preparation techniques using highland barley as raw materials do not make full use of the nutritional value of highland barley. It is very useful to develop a technology that makes full use of highland barley. necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Step 1. Take the clean highland barley and put it in a commercially available peeling machine for peeling to obtain bran and highland barley;

[0019] Step 2. Heat the bran obtained in step 1 to 100 degrees Celsius under normal pressure at a mass ratio of bran to water of 1:15, maintain 100 degrees Celsius for 40 minutes, cool naturally to room temperature, and filter out the highland barley bran water, the highland barley bran water is concentrated to obtain an extract with a β-glucan content of 50% wt;

[0020] Step 3, pour the highland barley rice obtained in step 1 into the extract obtained in step 2 and stir evenly, let stand for 15-20 minutes, the mass ratio of the highland barley rice to the extract is 15-20:1; get Highland barley rice with β-glucan content ≥ 25% wt;

[0021] Step 4, polishing the highland barley rice with β-glucan content ≥ 25%wt in step 3;

[0022] Step 5, pour the highland barley rice polished in step 4 into the extract obtained in step 2, a...

Embodiment 2

[0028] Step 1. Take the clean highland barley and put it in a commercially available peeling machine for peeling to obtain bran and highland barley;

[0029] Step 2. Heat the bran obtained in step 1 to 90 degrees centigrade under normal pressure at a mass ratio of bran to water of 1:15, maintain 90 degrees centigrade for 35 minutes, cool naturally to room temperature, and filter out the highland barley bran water, the highland barley bran water is concentrated to obtain an extract with a β-glucan content of 50% wt;

[0030] Step 3, pour the highland barley rice obtained in step 1 into the extract obtained in step 2 and stir evenly, let stand for 15-20 minutes, the mass ratio of the highland barley rice to the extract is 15-20:1; get Highland barley rice with β-glucan content ≥ 25% wt;

[0031] Step 4, polishing the highland barley rice with β-glucan content ≥ 25%wt in step 3;

[0032] Step 5, pour the highland barley rice polished in step 4 into the extract obtained in step ...

Embodiment 3

[0038] Step 1. Take the clean highland barley and put it in a commercially available peeling machine for peeling to obtain bran and highland barley;

[0039] Step 2. Heat the bran obtained in step 1 to 90 degrees centigrade under normal pressure at a mass ratio of bran to water of 1:15, maintain 90 degrees centigrade for 35 minutes, cool naturally to room temperature, and filter out the highland barley bran water, the highland barley bran water is concentrated to obtain an extract with a β-glucan content of 50% wt;

[0040] Step 3, pour the highland barley rice obtained in step 1 into the extract obtained in step 2 and stir evenly, let stand for 15-20 minutes, the mass ratio of the highland barley rice to the extract is 15-20:1; get Highland barley rice with β-glucan content ≥ 25% wt;

[0041] Step 4, polishing the highland barley rice with β-glucan content ≥ 25%wt in step 3;

[0042] Step 5, pour the highland barley rice polished in step 4 into the extract obtained in step ...

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PUM

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Abstract

The invention provides a preparation method of sweet pickled highland barley. The preparation method comprises the following steps: peeling highland barley, preparing an extraction solution, infiltrating highland barley, polishing highland barley, steaming highland barley, airing, steaming again, putting in yeast, fermenting, and preparing sweet pickled highland barley with the beta-glucosan content of more than or equal to 45%. According to the invention, sweet pickled highland barley having high beta-glucosan content is prepared by utilizing beta-glucosan in highland barley bran for multiple times; the preparation method is simple; the nutritional value of highland barley is sufficiently utilized; the prepared sweet pickled highland barley is good in mouth feel and high in nutrition value; the material life of people is enriched.

Description

technical field [0001] The patent of the invention belongs to the preparation method of food, in particular to a preparation method of highland barley sweet fermented grains. Background technique [0002] Highland barley is a crop in Northwest my country. It is convenient for people to prepare highland barley into a variety of foods. However, many current food preparation techniques using highland barley as raw materials do not make full use of the nutritional value of highland barley. It is very useful to develop a technology that makes full use of highland barley. necessary. Contents of the invention [0003] The invention aims to provide a method for preparing highland barley sweet fermented grains, so as to solve the deficiencies in the prior art. [0004] The invention solves the problem that the beta-glucan in highland barley bran cannot be fully utilized in the prior art to prepare highland barley sweet fermented grains with high beta-glucan content. [0005] A met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L1/09A23L7/196
CPCA23L7/196A23L29/30
Inventor 叶炳年
Owner 叶炳年
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