Vacuum low temperature baked coix seed flour and making method

A technology of vacuum low temperature and production method, which is applied in the direction of food preparation, application, food science, etc. It can solve the problems of single traditional food variety, insufficient attention to traditional food, and insufficient processing methods, etc., and achieve good taste, uniform air heating temperature, and low temperature. The effect of processing costs

Inactive Publication Date: 2015-02-11
周童
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The people of our country generally attach great importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people’s dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases. Insufficient attention, especially insufficient processing methods, make traditional food varieties single, difficult to store and many other factors, coupled with strong seasonality of specialty foods, high processing costs, low profits and other reasons, make my country's traditional food processing industry very backward, Its application is not widespread

Method used

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Experimental program
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Embodiment Construction

[0021] A low-vacuum and low-temperature roasted barley flour and a production method thereof, comprising the following steps: removing impurities from the freshly harvested barley, drying it, and roasting it in a special baking oven. The roasting is carried out at a low temperature, and the temperature should be controlled. Below 150 degrees Celsius, and ensure that the barley can be roasted, and then made into powder for later use.

[0022] The present invention is realized through the following technical scheme: its main components include: equipment support, vacuum tank, electrical control panel, vacuum pump facility, transmission system equipment, and cover.

[0023] The vacuum tank of the rotary stirring low-temperature baking equipment is supported by two equipment supports, and the vacuum tank can rotate; the equipment support is equipped with electrical control panels, vacuum pump facilities, supporting rollers, motors, gearboxes, and moving wheels.

[0024] 1. The equ...

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PUM

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Abstract

The invention provides a vacuum low temperature baked coix seed flour and a making method. The cooked coix seed flour made by the production technology integrates the medicinal and edible value of coix seed, can maintain the original fragrance of coix seed, has low content of crude fiber and water, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting coix seed to washing, soaking, dehydration, baking and stacking, conducting sterilization treatment on the cooked coix seed flour, then performing grinding by a crushing machine to obtain the cooked coix seed flour, and then carrying out packaging in bags according to requirements. The cooked coix seed flour processed by the method maintains the nutrients and original flavor of coix seed, and also has a lot of newly generated nutrients. With fine particles and better rehydration, the vacuum low temperature baked coix seed flour can be directly brewed with boiling water into coix seed pulp for drinking, and also can be used as an ingredient of food and beverages.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for processing and preparing barley flour. Background technique [0002] The people of our country generally attach great importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people’s dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases. Insufficient attention, especially insufficient processing methods, make traditional food varieties single, difficult to store and many other factors, coupled with strong seasonality of specialty foods, high processing costs, low profits and other reasons, make my country's traditional food processing industry very backward, Its application is not widespread. Contents of the invention [0003] For this reason the present invention is in order to solve the instant problem and the long-term storage proble...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L5/15A23L7/198
Inventor 周童
Owner 周童
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