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Preparing method of instant highland barley flour

A highland barley powder and instant technology, which is applied in the field of food processing, can solve the problems of low β-glucan content, low dietary fiber content, and insufficient instant dissolution rate, and achieve the effect of simple steps, fresh and sweet taste, and improved taste

Active Publication Date: 2015-04-29
上海民和生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization rate of the patented raw materials is low, the dietary fiber content is low, the sugar content is high, the instant dissolution rate is not high enough, and the β-glucan content is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Include the following steps:

[0030] The first step is to briefly remove coarse impurities from the raw barley, and then crush it into a powder with a particle size of 500-2000 μm;

[0031] The second step, add 3-5 times the quality of water, 90-100 ℃ water bath for 30 minutes, and keep stirring;

[0032] The third step, add 10% mass of red bean husk powder, 7% mass of soybean protein, fully stir;

[0033] The fourth step, pass the highland barley processed in the third step through the colloid mill twice, so that the particle size of the material reaches 2-50 μm;

[0034] Step 5: Enzyme hydrolyze at 90-95°C, pH value 5.8-6.5, add high-temperature resistant α-amylase (specification: 20000μ / g) at 1.5g / Kg for 3 hours; at 50°C, medium-temperature α-amylase Enzyme hydrolysis for 1.5h under the condition of 0.75g / Kg of enzyme amount (specification: 480μ / g);

[0035] The sixth step is to cool the highland barley after enzymatic hydrolysis in the fifth step to room tempera...

Embodiment 2

[0040] Include the following steps:

[0041] The first step is to briefly remove coarse impurities from the raw barley, and then crush it into a powder with a particle size of 500-2000 μm;

[0042] The second step, add 3-5 times the quality of water, 90-100 ℃ water bath for 30 minutes, and keep stirring;

[0043] The third step, add 10% mass of red bean husk powder, 7% mass of soybean protein, fully stir;

[0044] The fourth step, pass the highland barley processed in the third step through the colloid mill twice, so that the particle size of the material reaches 2-50 μm;

[0045] Step 5: Enzyme hydrolyze at 90-95°C, pH value 5.8-6.5, add high-temperature resistant α-amylase (specification: 20000μ / g) at 2g / Kg for 2 hours; add medium-temperature α-amylase at 50°C Enzyme hydrolysis for 1h under the condition of 1.0g / Kg of enzyme amount (specification: 480μ / g);

[0046] The sixth step is to cool the highland barley after the enzymatic hydrolysis in the fifth step to room tempe...

Embodiment 3

[0051] Include the following steps:

[0052] The first step is to briefly remove coarse impurities from the raw barley, and then crush it into a powder with a particle size of 500-2000 μm;

[0053] The second step, add 3-5 times the quality of water, 90-100 ℃ water bath for 30 minutes, and keep stirring;

[0054] The third step, add 10% mass of red bean skin powder, 5% mass of walnut powder, 7% mass of soybean protein, fully stir;

[0055] The fourth step, pass the highland barley processed in the third step through the colloid mill twice, so that the particle size of the material reaches 2-50 μm;

[0056] Step 5: Enzyme hydrolyze at 90-95°C, pH value 5.8-6.5, add high-temperature-resistant α-amylase (specification: 20000μ / g) at 1.5g / Kg for 3 hours; add medium-temperature α-amylase at 50°C Enzymolysis for 1h under the condition of 1.0g / Kg amylase amount (specification: 480μ / g);

[0057] The sixth step is to cool the highland barley after enzymatic hydrolysis in the fifth st...

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Abstract

The invention relates to a preparing method of instant highland barley flour and belongs to the field of food processing. The preparing method comprises the following steps: after simply removing crude impurities from a highland barley raw material, grinding the highland barley raw material into powder, mixing the ground highland barley with water by a certain ratio, and deactivating enzymes in a water bath at 90-100 DEG C; adding red bean skin powder, protein powder and the like, increasing the content of dietary fibers and improving the taste; grinding the highland barley processed in the former step by a colloid grinder, and further reducing the sizes of granules; then, adding a certain quantity of high-temperature alpha-amylase and middle-temperature alpha-amylase, and converting most of the alpha-amylase into water-soluble substances through enzymolysis; after cooling, adding maltodextrin, non-dairy creamer, citric acid and a stabilizer, fully mixing and homogenizing, and carrying out spray drying after concentrating the obtained feed liquid to a certain concentration so as to obtain a finished product. The prepared instant highland barley flour is high in instant dissolving rate, high in dietary fiber content, high in beta-glucan content, rich in microelements, fresh and sweet in taste, easy in nutrient absorption, simple in steps, easy to realize and low in cost.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a preparation method of instant barley powder. Background technique [0002] Highland barley, also known as naked barley, barley, and rice barley, is a cereal crop belonging to the family Poaceae. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places. It is the main grain of the Tibetan people. There are also highland barley cultivation in foreign countries such as India and Nepal. Highland barley is divided into white highland barley, black highland barley, dark green highland barley and other varieties. Highland barley has the characteristics of high protein, high fiber, high vitamins, low fat, and low sugar. Moreover, highland barley contains a variety of inorganic elements that are beneficial to human health, such as calcium, phosphorus, iron, copper, zinc and trace elements such as selenium. Selenium is It is an essential trace element for the human ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L1/30A23L33/10A23L33/16A23L33/17A23L33/22
CPCA23L7/107A23L7/198A23L33/185
Inventor 聂少平杜国崔武卫李雅静谢明勇
Owner 上海民和生物科技有限公司
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