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Method for producing naked barley puffed and crisp food by means of hot air-microwave combined drying

A combined drying and microwave puffing technology, which is applied in the field of food processing, can solve the problems of high water content, unsuitable storage, and short shelf life of Yuanmai sweet unstrained spirits, and achieve the effects of shortening drying time, significant economic and social benefits, and increasing sweet taste

Pending Publication Date: 2017-08-18
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

In this patented process called Hot Air Microsorrhage (HAM) Ferritis Spiratory System (FS), developed at home on April 1997, involves producing yarn made up mainly yellow maze sweets that are suitable for use in various industries like cereals, vegetables, bread crops, etc., without losing their original flavors. These fibrillates help absorb mineral elements while being more effective than other methods. They improve digestion abilities and enhance healthiness when consumed alone compared to common sugars. Additionally, they increase the amount of dietary fiber found within mea bean pulp, improving its quality and usefulness. Overall these improvements make them valuable sources for developing biofuels and upgradable consumer goods.

Problems solved by technology

This patented technical problem addressed in this patent relates to controlling the moisture levels within yarn germplasm berry bars for improved quality taste and texture while maintaining their original shape over time.

Method used

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  • Method for producing naked barley puffed and crisp food by means of hot air-microwave combined drying
  • Method for producing naked barley puffed and crisp food by means of hot air-microwave combined drying
  • Method for producing naked barley puffed and crisp food by means of hot air-microwave combined drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]Select and remove the impurities, shriveled grains and bad grains in the barley, wash and dry, add 5 times of water to it, soak at 22°C for 6 hours, drain and set aside. Add water of the same quality into the steamer, place gauze on the steaming sheet, spread the soaked barley on it, and cook at 90-105°C for 15 minutes at a power of 1500W. Spot Rhizopus oryzae on a PDA plate and place it upside down in a 25°C incubator for cultivation. When obvious white mycelium grows, pick a small amount of mycelium and transfer it to a fresh PDA plate for activation until the mycelium grows vigorously. And when a large amount of gray-brown spores visible to the naked eye are produced, scrape off the mycelia with a sterile coating stick, add a very small amount of water, and fully grind into a spore homogenate in a mortar. The mass concentration of the spores in the homogenate is 10 7 -10 9 individual / mL. Put the washed rice into an electric rice cooker, add 3 times of water, cook fo...

Embodiment 2

[0047] Select and remove the impurities, shriveled grains and bad grains in the barley, wash and dry, add 2 times of water to it, soak at 26°C for 10 hours, drain and set aside. Add water of equal quality into the steamer, place gauze on the steaming sheet, spread the soaked barley on it, and steam for 20 minutes at a power of 1200W. Spot Rhizopus oryzae on a PDA plate and place it upside down in a 25°C incubator for cultivation. When obvious white mycelium grows, pick a small amount of mycelium and transfer it to a fresh PDA plate for activation until the mycelium grows vigorously. And when a large amount of gray-brown spores visible to the naked eye are produced, scrape off the mycelia with a sterile coating stick, add a very small amount of water, and fully grind into a spore homogenate in a mortar. The mass concentration of the spores in the homogenate is 10 7 -10 9 individual / mL. Put the washed rice into an electric rice cooker, add 4 times of water, cook for 30 minutes...

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Abstract

The invention relates to naked barley puffed and crisp food, which is prepared by making a spore type rice flour starter by taking naked barley as a raw material and selecting a main strain-rhizopus oryzae separated from the traditional liqueur koji for use, and in combination of a solid state fermentation technology and a hot air-microwave combined drying technology. The product provided by the invention is not only higher in nutritive value and higher in functionality, but is also easy to store and transport, and can be directly eaten or eaten after being brewed with drinking water, thus having wide market prospect. The solid state fermentation method is low in cost, less in pollution and wide in application scope, has great significance for large-scale and high-value utilization of the naked barley resource, and provides a new path for deep processing and value-added conversion of grains.

Description

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Claims

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Application Information

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Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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