Astringency inducing highland barley oatmeal with corns and rice cake

Abstract

The invention discloses astringency inducing highland barley oatmeal with corns and rice cake. The astringency inducing highland barley oatmeal comprises, by weight, 110-125 parts of highland barley, 26-33 parts of flavor and nutrition blending materials and an appropriate amount of water. The flavor and nutrition blending materials comprise, by weight, 8-12 parts of the green corns, 6-9 parts of wolfberry sprout, 14-17 parts of crucian soup, 6-8 parts of the rice cake, 10-13 parts of eggs, 0.7-0.9 part of halloysit, 0.5-0.8 part of dried ginger, 1.4-1.6 parts of non-glutinous rice, an appropriate amount of soybean oil and an appropriate amount of table salt. The astringency inducing highland barley oatmeal with the corns and the rice cake has the advantages that highland barley grain in the astringency inducing highland barley oatmeal is low in breakage degree, the astringency inducing highland barley oatmeal contains an appropriate amount of bran, and accordingly highland barley flakes have outstanding baking aroma after the highland barley flakes are dried by the aid of microwaves; fine sand is used as a medium, and loss of thermal-sensitive nutrient substances and physiologically active components in the highland barley can be prevented owing to a high-temperature short-time frying mode.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a solid corn rice cake 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.