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Full-nutritional instant pearl barley and preparation method thereof

A full-nutrition, barley technology, applied in the field of food processing, can solve the problems of inability to prevent the loss of nutrient components of barley, cannot guarantee gelatinization, and is not suitable for instant barley, etc., and achieves high softening, complete structure and high product quality. Effect

Inactive Publication Date: 2015-06-10
贵州薏米阳光产业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant instant rice is produced by a production line, but it is not suitable for the production of instant barley, gelatinization cannot be guaranteed, and the loss of nutritional components of barley cannot be prevented.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]The barley is washed and soaked in countercurrent 20°C cold water. After 150 minutes, it enters the steaming and curing process. It is steamed with saturated steam at normal pressure for 90 minutes. During the steaming process, it is sprayed every 12 minutes to replenish water. No sticking, push forward while steaming, after 90 minutes, the moisture content is 60.5%, enter the hot air drying link, use 90 ℃ normal pressure hot air to dry, the air inlet temperature is 100 ℃, dry for 82 minutes, the moisture content is 24.5%, and the full nutritional speed is obtained Eat barley.

[0039] The obtained complete nutrition instant barley is brewed in hot water at 75° C. for 5 minutes, and the degree of gelatinization is 71.3%. A total of 1020 grains were sampled and counted, and only 26 grains were bonded to each other.

[0040] After comparative testing and analysis, the main nutrients and active ingredients of the brewed barley are basically the same as those of the directl...

Embodiment 2

[0042] The barley is rinsed and soaked in warm water at 40°C countercurrently. After 80 minutes, it enters the stage of boiling and ripening. It is boiled in normal pressure boiling water for 60 minutes. The water content is 66.7% after 60 minutes. Pressed hot air drying, air inlet temperature 100 ℃, drying 82min, moisture content is 24.7%, obtains the complete nutrition instant barley.

[0043] The obtained complete nutrition instant barley is brewed in hot water at 75° C. for 5 minutes, and the degree of gelatinization is 76.2%. A total of 1145 grains were sampled and counted, and only 33 grains were bonded to each other.

[0044] After comparative testing and analysis, the main nutrients and active ingredients of the brewed barley are basically the same as those of the directly cooked barley, and 95% of the nutrients and active ingredients are retained.

Embodiment 3

[0046] The barley is washed and soaked in countercurrent 20°C cold water. After 120 minutes, it enters the steaming and curing process. It is steamed with saturated steam at normal pressure for 100 minutes. During the steaming process, it is sprayed and replenished every 12 minutes. No sticking, push forward while steaming, after 100 minutes, the moisture content is 62.6%, enter the hot air drying link, use 95 ℃ normal pressure hot air to dry, the air inlet temperature is 100 ℃, dry for 82 minutes, the moisture content is 23.8%.

[0047] The obtained complete nutrition instant barley is brewed in hot water at 75° C. for 10 minutes, and the degree of gelatinization is 75.8%. 1128 grains were sampled and counted, and only 38 grains were bonded to each other.

[0048] After comparative testing and analysis, the main nutrients and active ingredients of the brewed barley are basically the same as those of the directly cooked barley, and 97% of the nutrients and active ingredients a...

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Abstract

The invention discloses full-nutritional instant pearly barley and a preparation method thereof. The preparation method adopts a continuous production device, including a flushing soaking tank, a steaming and curing tank and a hot air drying tank which are sequentially connected. The method comprises the steps of 1) flushing and soaking pearly barley with water; 2) steaming with saturated steam at normal pressure for 90 to 100 minutes until completely curing, or cooking for 50 to 80 minutes with water at the normal pressure to finish curing; 3) reducing the water content of pearly barley to be 10 to 25% by the hot air drying manner to obtain the full-nutritional instant pearly barley. According to the method, the steps of pre-processing, curing and drying are carried out to remove the firm starch structure of the pearly barley and enter the pregelatinization state; meanwhile, the nutrition and active ingredients of pearly barley can be completely remained as the guide for optimizing the preprocessing, curing and drying so as to be prevented from being lost during processing, and as a result, the full-nutritional instant pearly barley can be prepared successfully; the full-nutritional instant pearly barley can be softened and ate after soaking with hot water at temperature more than 75 DEG C for a few minutes; the granules are basically not adhered with each other.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a full-nutrition instant barley and a preparation method thereof. Background technique [0002] Barley belongs to the genus Coix in the family of Gramineae, also known as Coix Seed, Coix Kernel, Liuguzi, Bodhi Pearl, etc. The necessary protein, fat, carbohydrates, 8 kinds of amino acids, linoleic acid, B vitamins and various trace elements, etc., is a nutritionally balanced grain. In addition, barley also contains many natural active ingredients such as polysaccharides, coixol, coixin, coixenolide and unique triterpenoids. It is known as the "king of grains" and "the grain of life and health". According to the theory of traditional Chinese medicine, barley is sweet and mild in nature, slightly cold, enters the spleen, stomach, lung, and large intestine meridians, clears away heat and dampness, eliminates rheumatism, facilitates urination, benefits lungs and expels pus, strengthens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L7/196
Inventor 陈天兵
Owner 贵州薏米阳光产业开发有限责任公司
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