Method for preparing fruit-flavor instant powder of highland barley, tartary buckwheat, five cereals, and five beans by using low-temperature germination and micro-fermentation technology

A low-temperature germination, five-grain and five-bean technology is applied in food preparation, functions of food ingredients, multi-step food processing, etc. It can solve problems such as unsuitable grain raw material fermentation, too long fermentation technology time, difficult to control the fermentation process, etc., to achieve Improve the utilization rate of dissolution, avoid nutritional deficiencies, and enrich the taste

Inactive Publication Date: 2014-12-17
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The traditional fermentation technology takes too long, the fermentation process is not easy to control, and the traditional ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Wash and peel fresh, insect-free apples and pears, take 50g of apples, 45g of pears, and 405g of water, squeeze the juice, and make a juice soak with apple and pear tastes, and set aside.

[0029] (2) Put 35g highland barley, 18g tartary buckwheat, and 133g five grains, five beans, and miscellaneous grains into 500g of the fruit juice soaking liquid obtained in step (1) to soak, the soaking temperature is 35°C, and the soaking time is 4h; The buckwheat, five grains, five beans and miscellaneous grains and the juice soaking solution were placed at 30°C to germinate, and the germination time was 5 hours. Among them, the mixed mass ratio of five grains, five beans and miscellaneous grains: 8g buckwheat, 6g oats, 8g brown rice, 16g black rice, 3g corn, 5g millet, 4g sorghum, 6g barley, 11g black beans, 10g white beans, 15g red beans, 7g soybeans, 7g Black sesame, 15g walnut, 12g peanut.

[0030] (3) Put the products obtained in step (2) into a high-pressure steam pot f...

Embodiment 2

[0037] (1) Fresh, insect-free apples and pears are washed and peeled. According to 45g of apples, 38g of pears and 417g of water, squeeze the juice to make a juice soak with apple taste and pear taste, and set aside.

[0038] (2) Put 30g of highland barley, 20g of tartary buckwheat, and 147g of five grains, five beans, and miscellaneous grains into 750g of the fruit juice soaking solution obtained in step (1) for soaking, the soaking temperature is 42°C, and the soaking time is 3h; wherein, the five grains, five beans, miscellaneous grains Mixing mass ratio: 9g buckwheat, 6g oats, 9g brown rice, 20g black rice, 5g corn, 5g millet, 4g sorghum, 7g barley, 13g black beans, 11g white beans, 14g red beans, 6g soybeans, 9g black sesame, 16g walnuts, 13g peanut.

[0039] (3) Put the product obtained in step (2) into a high-pressure steam pot for precooking respectively, the pressure of the cooking pot is 0.15MPa, and the cooking time is 90min.

[0040] (4) After cooling the cooking ...

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PUM

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Abstract

The present invention relates to a method for preparing fruit-flavor instant powder of highland barley, tartary buckwheat, five cereals, and five beans by using low-temperature germination and micro-fermentation technology. A purpose of the present invention is to provide the preparation method of the instant powder which is rich in nutrition, stable in quality, delicious in taste, green and healthy in property, and convenient for eating. According to the present invention, the preparation method of the instant powder comprises the following steps of soaking the highland barley, the tartary buckwheat, and the five-cereal five-bean coarse grains with a fruit juice, carrying out pre-cooking with a high-pressure steam boiler, carrying out fertilization and drying, and finally carrying out crushing and mixing to obtain the nutritious instant powder.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fruit-flavored powder by low-temperature germination and micro-fermentation of highland barley, tartary buckwheat, five grains and five beans. Background technique [0002] The reconstituted powder is favored by consumers because of its simplicity, convenience and nutrition. The traditional preparation powder is mainly made of a single grain as raw material, which is made by soaking, cooking, hot air drying, crushing and other processes, which leads to the shortcomings of traditional grain preparation powder such as single taste, large loss of nutrients, and uneven product quality. [0003] In the traditional brewing powder process, tap water is used to soak the raw materials, which takes a long time, and the nutrients in the raw materials are seriously lost during the soaking process. Using fruit and vegetable juice soaking liquid to soak the raw ...

Claims

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Application Information

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IPC IPC(8): A23L1/186A23L1/172A23L1/202A23L1/222A23L7/25A23L7/152A23L11/50A23L11/70A23L27/12
CPCA23L5/13A23L7/152A23L7/25A23L19/09A23L33/00A23V2002/00A23L11/70A23V2200/30A23V2300/10A23V2300/38
Inventor 邢亚阁许青莲车振明张丽珠尹燕蒋丽曹东刘洪林洪斌孙伟峰
Owner XIHUA UNIV
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