Highland barley dough and preparation method thereof

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...

AI Technical Summary

Problems solved by technology

[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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