Processing method of highland barley easy to cook
A processing method, highland barley rice technology, which is applied in the field of deep grain processing, can solve the problems of destroying the nutritional components or appearance characteristics of raw materials, high cost, and high energy consumption, so as to improve the irrational nutritional structure of residents' diet, low cost, and high production efficiency. The effect of simple process
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Embodiment 1
[0037] The raw barley rice was subjected to fluidization treatment, the set temperature was 180° C., and the treatment time was 40 s to obtain barley rice with a moisture content of 6.54%. Water supplementation treatment is carried out on the fluidized highland barley rice to increase its moisture content to 10.54%. Microwave is a heating method that relies on the material to absorb microwave energy and convert it into heat energy, thereby heating the material itself. Water is the best medium for absorbing microwaves, and fluidization treatment reduces the moisture content of highland barley rice. In order for highland barley rice to fully absorb the energy brought by microwaves, it needs to be rehydrated. In addition, the micro-cracks on the surface of the highland barley produced by the fluidization treatment will accelerate the infiltration of water into the interior of the highland barley during the hydration process, and shorten the hydration time. The highland barley ri...
Embodiment 2
[0039] The raw material highland barley is subjected to fluidization treatment, the set temperature is 170° C., and the treatment time is 50 s to obtain highland barley with a moisture content of 6.67%. Water replenishment treatment is carried out on the fluidized highland barley rice to increase its moisture content to 9.67%. The highland barley rice after hydration treatment was subjected to microwave treatment with a power of 700W and a treatment time of 50s to obtain the easy-cooking highland barley rice product. Mix 50g of the product with white rice at a ratio of 1:2, and cook in a conventional mode in an electric rice cooker at a rice-to-water ratio of 1:1.8 to obtain easy-cooking highland barley rice with miscellaneous grains. The cooking hardness of highland barley was measured, and finally the sensory evaluation was carried out.
Embodiment 3
[0041] The raw barley rice was subjected to fluidization treatment, the set temperature was 160° C., and the treatment time was 60 s to obtain barley rice with a moisture content of 6.83%. Water replenishment treatment is carried out on the fluidized highland barley rice to increase its moisture content to 8.83%. The highland barley rice after hydration treatment was subjected to microwave treatment with a power of 700W and a treatment time of 40s to obtain the easy-cooking highland barley rice product, and the water absorption rate and optimal cooking time of the highland barley rice were measured sequentially. Mix 50g of the product with white rice at a ratio of 1:2, and cook in a conventional mode in an electric rice cooker at a rice-to-water ratio of 1:1.8 to obtain easy-cooking highland barley rice with miscellaneous grains. The cooking hardness of highland barley was measured, and finally the sensory evaluation was carried out.
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