Tonifying Chinese yam highland barley oatmeal

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...

AI Technical Summary

Problems solved by technology

[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 raw materials such as highland barley, and cause the starch and protein to transform into resistant components that are not easy to digest and absorb, thereby reducing the nutritional value of grain raw materials

[0005] There are also some pure highland barley oatmeal, although most of the original aroma and nutrition of the highland barley are retained, the taste of the highland barley oatmeal is not good due to the defects of the highland barley itself.