Highland barley dough and preparation method thereof
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A dough and highland barley technology, applied in the field of highland barley dough and its preparation, can solve the problems of high amylopectin content, rough taste, low gluten protein content, etc.
Inactive Publication Date: 2015-08-19
GANSU AGRI UNIV
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[0007] The overall idea of the present invention is: use as little food additive as possible—water-soluble colloidal substances, improve the thermomechanical properties of highland barley dough, improve its shortcoming and branching that cannot form noodles like wheat flour due to its low gluten protein content High starch content, high solution viscosity, rough taste and other defects, retain its beneficial ingredients, provide highland barley dough that is easy to machine for the production of high-quality highland barley pasta products, enrich the types of highland barley processed products, and increase the added value of highland barley
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Embodiment 1
[0058] A kind of highland barley dough, the water content is 10-11%, the raw material ratio of this highland barley noodle powder is: highland barley powder 70kg, flour 29kg, xanthan gum 0.5kg, guar gum 0.5kg; After removing impurities from the wheat, it is peeled and ground into flour, and then sieved to obtain highland barley flour.
[0059] Its production method is:
[0060] (1) removing impurities, cleaning and draining the highland barley after sieving;
[0061] (2) naturally dry the dried highland barley, peel and grind it into powder, the peeling rate is 5%, and sieve with a 60-80 mesh sieve to get highland barley meal;
[0062] (3) Secondary superfine pulverization of the highland barley powder, passing through a 100-150 mesh sieve to obtain highland barley powder;
[0063] (4) Mix 70 kg of highland barley powder, 29 kg of flour, 0.5 kg of xanthan gum, and 0.5 kg of guar gum, add 10.5 liters of water, mix and stir evenly, and set aside.
Embodiment 2
[0065] A kind of highland barley dough, water content is 10-11%, the raw material ratio of this highland barley noodle powder is: highland barley powder 65.8kg, flour 34kg, xanthan gum 0.1kg, guar gum 0.1kg; After the impurities are removed from the highland barley, the barley is peeled and ground into powder, and then sieved to obtain highland barley powder.
[0066] Its production method is:
[0067] (1) removing impurities, cleaning and draining the highland barley after sieving;
[0068] (2) naturally dry the highland barley after draining, peel and grind the barley, the peeling rate is 6%, and sieve with a 60-80 mesh sieve to get the highland barley meal;
[0069] (3) Secondary superfine pulverization of the highland barley powder, passing through a 100-150 mesh sieve to obtain highland barley powder;
[0070] (4) Mix 65.8kg of highland barley powder, 34kg of flour, 0.1kg of xanthan gum, and 0.1kg of guar gum, add 11 liters of water, mix and stir evenly, and set aside. ...
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Abstract
The present invention provides a highland barley dough with a water content of 10-11%, which is characterized in that the dough comprises the following raw materials in weight percentage: highland barley powder 65-70%, flour 29-34%, xanthan gum 0.1-0.5% and guar gum 0.1-0.5%; wherein the highland barley powder is obtained by removing impurities from the highland barley wheat, and peeling the highland barley wheat, grinding the peeled highland barley wheat into powder, and sifting the powder. By improving the thermal mechanical properties of the highland barley dough, the highland barley dough preparation method overcomes the shortcoming that the highland barley dough is unable to form noodles as wheat flour due to low content of gluten protein, and the drawbacks of high amylopectin content, high solution viscosity, rough taste, etc., keeps the beneficial ingredients of the highland barley dough, provides easily mechanically treated highland barley dough for the production of high-quality highland barley wheaten food products , enriches the categories of processed highland barley products, and improves the added value of highland barley.
Description
technical field [0001] The invention relates to the field of food, in particular to a highland barley dough and a preparation method thereof. Background technique [0002] Highland barley, hulless barley, is a cereal crop of the genus Barley in the Gramineae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3,500 years. [0003] Highland barley has a wide range of medicinal and nutritional values. It conforms to the diet structure of "three highs and two lows" (high protein, high fiber, high vitamins, low fat, and low sugar). It is a good product among cereal crops. At present, highland barley has been launched on the market Highland barley products such as dried noodles, highland barle...
Claims
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