Oatmeal containing resuscitation inducing nutlet and highland barley

Abstract

The invention discloses oatmeal containing resuscitation inducing nutlet and highland barley. The oatmeal containing the resuscitation inducing nutlet and the highland barley comprises the following raw materials in part by weight: 120-135 parts of the highland barley, 39-42 parts of flavor and nutrition ingredients and a defined amount of water. The flavor and nutrition ingredients comprise the following raw materials in part by weight: 12-16 parts of black sesame, 9-15 parts of pokok pecan, 12-15 parts of rock candies, 6-8 parts of mung beans, 0.9-1.1 parts of clove, 0.8-1 part of long peppers and 0.6-0.9 part of bighead atractylodes thizome. The crushing degree of highland barley particles in the oatmeal containing the resuscitation inducing nutlet and the highland barley is low, the oatmeal also contains a defined amount of bran, and after the highland barley is dried by a microwave oven, the baking flavor of the highland barley is excellent. Fine sand serves as a medium, the oatmeal is formed in a high-temperature and short-time drying mode, and loss of heat-sensitive nutrient substances and physiologically active 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 barley oatmeal with resuscitated nuts. 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 pota...

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.