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A technology of highland barley and yam, which is applied in the field of food and its preparation, can solve the problems of loss of heat-sensitive nutrition and physiologically active ingredients, reduction of nutritional value of grain raw materials, poor taste of highland barley oatmeal, etc., and achieve good tonic health function, rich taste, and baking Fragrance Prominent Effect
Inactive Publication Date: 2015-09-02
毛庆云
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[0004] In the article "Research on the Production Technology of Highland Barley Whole Wheat Flakes", the optimal ripening step of highland barley is to pre-cook the highland barley for 20 minutes at room temperature, heat it for 10 minutes, and then steam it for 30 minutes at a steam pressure of 392kPa and a temperature of 90°C. The long-term ripening process will cause the loss of heat-sensitive nutrients and physiologically active components in grain
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[0021] A tonic yam barley oatmeal, characterized in that it consists of the following raw materials in parts by weight (catties): 110 barley, 28 flavored nutritional ingredients and an appropriate amount of water;
[0022] The flavor nutrition blending ingredients are composed of the following raw materials in parts by weight: kiwi fruit 12, milk powder 3, white sugar 6, yam 10, ginseng 0.5, Yunling 0.6, Morus alba 0.7, Chuanbei 0.8;
[0023] The preparation method of the tonic yam barley oatmeal is characterized in that it comprises the following steps:
[0024] (1) Remove the impurities in the highland barley, peel the highland barley to make the peeling rate reach 50%, wash and dry the peeled highland barley; put the fine sand twice as high as the highland barley into the pot and preheat to 220°C, put Add the highland barley, mix well and stir-fry continuously for 1 minute, separate the fine sand and highland barley to obtain mature highland barley;
[0025] (2) After the ...
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Abstract
The invention discloses tonifying Chinese yam highland barley oatmeal which comprises, by weight, 110-130 parts of highland barley, 28-37 parts of flavor nutritious ingredients and appropriate amount of water. The flavor nutritious ingredients include, by weight, 12-14 parts of kiwi fruit, 3-5 parts of milk powder, 6-9 parts of white granulated sugar, 10-15 parts of Chinese yam, 0.5-0.6 part of ginseng, 0.6-0.8 part of poria, 0.7-0.9 part of white mulberry root bark and 0.8-1 part of fritillaria cirrhosa. The tonifying Chinese yam highland barley oatmeal has the advantages that the oatmeal is low in highland barley grain crushing degree, the oatmeal contains appropriate amount of bran, and highland barley pieces are dried with microwaves to allow the baking fragrance of the highland barley pieces to stand out; fine sands are used as media and high-temperature and short-time frying is used, and loss of heat-sensitive nutrients and biological activity ingredients in the highland barley can be avoided.
Description
technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a kind of tonic yam and highland barley oatmeal. Background technique [0002] Highland barley, also known as bare barley, barley, and rice barley, is a cereal crop of the genus Barley in the Poaceae family. It is mainly produced in China's Tibet, Qinghai, Sichuan, and Yunnan. It is the main food intake of the Tibetan people. With the development of society, people are increasingly pursuing a healthy and diversified diet, and barley is more and more popular because of its extensive medicinal and nutritional value. According to the analysis, every 100g highland barley contains 75g of carbohydrates, 8.1g of protein, 1.5g of fat, 1.8g of insoluble fiber, 10.34mg of vitamin B, 20.11mg of vitamin B, 6.7mg of niacin, 0.96mg of vitamin E, 118mg of calcium, potassium 644mg, magnesium 65mg, iron 40.7mg, zinc 2.38mg, selenium 4.60mg, of which the content...
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