Milk-flavor nut coffee highland barley oatmeal

Abstract

The invention discloses milk-flavor nut coffee highland barley oatmeal. The milk-flavor nut coffee highland barley oatmeal is composed of, by weight, 108-129 parts of highland barley, 25-33 parts of flavored nutrient ingredients and a proper amount of water, the flavored nutrient ingredients are composed of, by weight, 5-7 parts of sunflower seed kernels, 4-6 parts of walnut kernels, 5-6 parts of coffee powder, 7-8 parts of white sugar, 4-6 parts of milk powder, 0.6-0.9 part of sophora flower, 1-1.2 parts of cedar leaf and 0.7-0.8 part of schizonepeta spike. Highland barley seeds in the milk-flavor nut coffee highland barley oatmeal are low in breaking degree and contain a proper amount of bran, and highland barley pieces are subjected to microwave drying to enable baking flavor of the highland barley pieces to be protruding. Fine sand is adopted as a medium, and a mode of high-temperature short-time frying is adopted, so that loss of thermosensitive nutrient substance and physiological active ingredients in 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 milk-flavored nut coffee 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 of po...

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.