Highland barley deep processing method and product thereof

Abstract

The invention discloses a highland barley deep processing method and a product thereof, and relates to the technical field of highland barley deep processing. The product is a highland barley flaky pastry, and the highland barley flaky pastry is composed of a wrapper material and stuffing. The processing method comprises the following steps: S1, preparing raw wrappers: weighing raw wrapper raw materials according to a formula, putting the raw wrapper raw materials into a dough mixer, mixing to form uniform dough, taking out the dough, and fermenting for later use; s2, preparing cooked wrappers; s3, preparing stuffing: weighing raw materials of the stuffing according to a formula, firstly uniformly mixing milk residues, white granulated sugar and malt syrup, then adding molten anhydrous butter and salad oil, and fully stirring until the stuffing is uniformly viscous; s4, crisp wrapping; and S5, segmented temperature control baking: putting the cake blanks into an oven, and baking. According to the highland barley flaky pastry, the cooked highland barley powder is used as a main raw material, the red beans and the milk residues are used as auxiliary materials, so that nutrition complementation is formed due to the difference of nutrition structures of the raw materials, and the highland barley flaky pastry is rich in protein, beta-glucan and the like and has high nutritional value.

Description

Technical Field

[0001] This invention relates to the field of highland barley deep processing technology, and in particular to a method for deep processing highland barley and its products. Background Technology

[0002] With the increasing market demand for highland barley products, it is imperative to promptly transform the unique resources of the plateau into specialty products, enabling highland barley products to "stabilize the market and expand overseas," thereby increasing income for the local population and meeting consumer demand. This necessitates the development of large-scale highland barley product processing projects. Simultaneously, as the traditional meat-based lifestyle in Tibetan areas continues to improve and people's living standards rise, there is a growing demand for functional foods. Developing this specialty food is essential to meet dietary needs focused on health and longevity, and it also possesses significant development and utilization potential.

[0003] Barley has a long history of cultivation on the Qinghai-Tibet Plateau, forming a distinctive barley culture. It is recognized as a nutritious minor grain with significant medicinal and health benefits, and is also a staple food for the Tibetan people. Starch, the main nutrient in barley, has a unique structure and properties. Compared to traditional wheat flour, it has a higher content of β-glucan. However, the high content of large-molecule β-glucan in barley makes it difficult for the human body to absorb.

[0004] Therefore, improving the absorption of β-glucan by the human body has become a hot topic in current research. Meanwhile, highland barley flour contains a relatively large number of bacteria, making the extension of the shelf life of highland barley products a popular research area.

[0005] The current processing difficulties of highland barley products lie in the fact that the low content of gluten in highland barley flour prevents it from forming gluten. Furthermore, the high content of amylopectin and the presence of β-glucan in highland barley result in high viscosity of highland barley dough, which is not conducive to processing and shaping. Summary of the Invention

[0006] The purpose of this invention is to address the shortcomings of existing technologies by proposing a method for deep processing of highland barley and its products.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A deep-processed barley product, the product being barley shortbread, which consists of a crust and a filling. The ingredients of the crust and the filling, by weight, include the following components: Leather: Raw dough: 70-80 parts low-gluten wheat flour, 20-30 parts whole barley flour, 45-55 parts egg liquid, 35-45 parts anhydrous butter, 30-40 parts water; Cooked dough: made from a mixture of low-gluten wheat flour and anhydrous butter in a weight ratio of 1:0.9-1.1, wherein the low-gluten wheat flour is pre-cooked by steaming; Filling: 90-110 parts milk curd, 8-12 parts cooked red bean powder, 8-12 parts white sugar, 25-35 parts salad oil, 45-55 parts anhydrous butter, and 35-45 parts malt syrup.

[0008] Preferably, the specific formula for the highland barley shortbread is as follows: Raw dough: 75 parts low-gluten wheat flour, 25 parts whole barley flour, 50 parts egg liquid, 40 parts anhydrous butter, 35 parts water; Cooked dough: 50 parts steamed low-gluten wheat flour, 50 parts anhydrous butter; Filling: 100 parts milk curd, 10 parts cooked red bean powder, 10 parts white sugar, 30 parts salad oil, 50 parts anhydrous butter, and 40 parts malt syrup.

[0009] A method for deep processing of highland barley includes the following steps: S1: Raw dough preparation: Weigh the raw dough ingredients according to the recipe, place them in a dough mixer, mix to form a uniform dough, remove and let it rest for later use; S2: Preparation of cooked dough sheets; S3: Filling preparation: Weigh the filling ingredients according to the recipe. First, mix the milk curds, white sugar, and malt syrup evenly. Then add the melted anhydrous butter and salad oil and stir thoroughly until the filling is even and viscous. S4: Pastry wrapping; S5: Segmented temperature-controlled baking: Place the dough in the oven and bake.

[0010] Preferably, in step S1, the mixing speed is controlled at 20-30 rpm and the mixing time is controlled at 10-14 minutes.

[0011] Preferably, in step S2, the preparation of the cooked dough is as follows: S21: Preparation of cooked flour: Spread the low-gluten wheat flour for cooked dough evenly on a steaming tray, place it in a rice steamer for steam treatment, remove it and cool it to room temperature, then sieve and grind it. S22: Mixing: Add cooked flour and anhydrous butter to a dough mixer in proportion, mix and process to obtain cooked dough.

[0012] Preferably, in step S21, the temperature of the steam treatment is controlled at 100-105℃, and the steam treatment time is controlled at 25-35 minutes; in step S22, the mixing time is controlled at 5-7 minutes, and the mixing speed is controlled at 40-50 rpm.

[0013] Preferably, in step S4, the process of wrapping the pastry is as follows: S41: Weigh the raw dough, cooked dough, and filling according to the weight ratio; S42: Wrap the cooked dough with the raw dough, roll it into a rectangular sheet, roll it into a cylinder, and flatten it into a round sheet; repeat this process to form a multi-layered puff pastry. S43: Knead the filling into a ball, wrap it with the prepared multi-layered puff pastry, and seal it to form a round pastry.

[0014] Preferably, in step S41, the weight ratio of raw dough, cooked dough, and filling is 4:1:3; in step S42, the thickness of the round piece is controlled at 5mm; and in step S43, the height of the spherical dough is controlled at 3cm.

[0015] Preferably, in step S5, the segmented temperature-controlled baking specifically includes the following steps: S51: Shaping and maturation: Turn on the bottom heat and turn off the top heat. Baking allows the inside of the dough to fully mature and the moisture to evaporate slowly, forming a loose and porous structure. S52: Coloring and Flavoring: Turn on the bottom and top heat and continue baking until the surface of the pastry is evenly golden brown.

[0016] Preferably, in step S51, the baking temperature is 105-115℃ and the baking time is 25-35 minutes; in step S52, the bottom heat temperature is raised to 115-125℃, the top heat temperature is controlled at 145-155℃, and the baking time is 3-6 minutes.

[0017] The beneficial effects of this invention are as follows: This invention uses highland barley flour as the main ingredient, supplemented with red beans and milk residue. Therefore, the differences in the nutritional structure of the ingredients create nutritional complementarity. This highland barley shortbread is rich in protein, β-glucan, etc., and has high nutritional value.

[0018] Compared to traditional crispy products, this invention has a higher β-glucan content, contains all the essential dietary fibers, and has a lower moisture content. Furthermore, it uses fully automated production equipment, reducing processes and solving the problem of complex bacterial composition in highland barley foods, thus further extending the product's shelf life.

[0019] The filling of this invention uses milk curd as the main ingredient, combined with red beans, butter, low-gluten wheat flour, highland barley flour, salad oil, maltose syrup and other auxiliary ingredients. The red beans and milk curd can be organically combined after a unique formula, and the butter can enrich the milk curd shortbread with its unique aroma. The resulting milk curd shortbread has a soft and delicious texture, solving the problem that milk curd hardens at high temperatures, making it difficult to chew and resulting in a poor taste.

[0020] The product has a good taste and good health benefits. On the one hand, the development of this product can solve the livelihood and employment problems of the people in the autonomous region and increase their income; on the other hand, it can also play a positive role in optimizing the deep processing industry of highland barley and extending the industrial chain of highland barley products. Attached Figure Description

[0021] Figure 1 This is a flowchart of a deep processing method for highland barley proposed in this invention. Detailed Implementation

[0022] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. Example

[0023] A deep-processed barley product, the product being barley shortbread, which consists of a crust and a filling. The ingredients of the crust and the filling, by weight, include the following components: Leather: Raw dough: 70-80 parts low-gluten wheat flour, 20-30 parts whole barley flour, 45-55 parts egg liquid, 35-45 parts anhydrous butter, and 30-40 parts water (water temperature 35±2℃).

[0024] Cooked dough: made from a mixture of low-gluten wheat flour and anhydrous butter in a weight ratio of 1:0.9-1.1, wherein the low-gluten wheat flour is pre-cooked by steaming.

[0025] Filling: 90-110 parts milk curd, 8-12 parts cooked red bean powder, 8-12 parts white sugar, 25-35 parts salad oil, 45-55 parts anhydrous butter, and 35-45 parts malt syrup. Example

[0026] A method for deep processing of highland barley includes the following steps: S1: Raw dough preparation: Weigh the raw dough ingredients according to the recipe, place them in a dough mixer, mix at low speed (20-30 rpm) for 10-14 minutes to form a uniform dough, remove and let it rest for later use; S2: Preparation of cooked dough: S21: Preparation of cooked flour: Spread the low-gluten wheat flour for cooked dough evenly on a steaming tray (thickness ≤ 5cm), place it in a rice steamer and steam at 100-105℃ for 25-35 minutes, remove it and cool to room temperature, then sieve and grind it. S22: Mixing: Add cooked flour and anhydrous butter to the dough mixer in proportion, mix for 5-7 minutes at a speed of 40-50 rpm to obtain cooked dough; S3: Filling preparation: Weigh the filling ingredients according to the recipe. First, mix the milk curds, white sugar, and malt syrup evenly. Then add the melted anhydrous butter and salad oil and stir thoroughly until the filling is even and viscous. S4: Wrapped in pastry: S41: Weigh the raw dough, cooked dough, and filling in a weight ratio of 4:1:3; S42: Wrap the cooked dough with the raw dough, roll it into a rectangular sheet, roll it into a cylinder, and flatten it into a round sheet about 5mm thick; repeat this process to form multiple layers of puff pastry. S43: Knead the filling into a ball, wrap it with the prepared multi-layered puff pastry, and seal it to form a round pastry about 3cm high. S5: Segmented Temperature Control Baking: Place the dough in the oven and bake in the following two stages: S51: Shaping and maturation: Turn on the bottom heat at 105-115℃, turn off the top heat, and bake for 25-35 minutes; this allows the dough to fully mature inside, moisture to evaporate slowly, forming a loose and porous structure, while preventing premature caramelization of the surface, which is beneficial for the stability of β-glucan. S52: Coloring and Flavoring: Turn on the bottom and top heat, with the bottom heat temperature rising to 115-125℃ and the top heat temperature controlled at 145-155℃. Bake for 3-6 minutes, until the surface of the pastry is evenly golden brown.

[0027] The product of this invention differs from products made using traditional methods as follows: Its nutritional components are as follows: The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A deep-processed product of highland barley, characterized in that, The product is highland barley shortcake, which is composed of skin material and stuffing material, and the raw materials of the skin material and the stuffing material include the following components by weight: Skin material: Dough skin: 70-80 parts of low-gluten wheat flour, 20-30 parts of highland barley powder, 45-55 parts of egg liquid, 35-45 parts of anhydrous butter, and 30-40 parts of water; Cooked dough skin: made by mixing low-gluten wheat flour and anhydrous butter at a weight ratio of 1:0.9-1.1, wherein the low-gluten wheat flour is pre-steamed and cooked; Stuffing material: Milk residue 90-110 parts, cooked red bean powder 8-12 parts, white granulated sugar 8-12 parts, salad oil 25-35 parts, anhydrous butter 45-55 parts, and malt syrup 35-45 parts.

2. The deep-processed product of highland barley according to claim 1, characterized in that, The specific formula of the highland barley shortcake is as follows: Dough skin: 75 parts of low-gluten wheat flour, 25 parts of highland barley powder, 50 parts of egg liquid, 40 parts of anhydrous butter, and 35 parts of water; Cooked dough skin: 50 parts of steamed low-gluten wheat flour and 50 parts of anhydrous butter; Stuffing material: 100 parts of milk residue, 10 parts of cooked red bean powder, 10 parts of white granulated sugar, 30 parts of salad oil, 50 parts of anhydrous butter, and 40 parts of malt syrup.

3. A method for deep processing of highland barley, characterized in that, The steps include: S1: dough skin preparation: weigh the raw materials of the dough skin according to the formula, put them in a dough mixer, mix them to form a uniform dough, take them out and let them rest for use; S2: cooked dough skin preparation; S3: stuffing preparation: weigh the raw materials of the stuffing according to the formula, mix the milk residue, white granulated sugar, and malt syrup evenly first, then add the melted anhydrous butter and salad oil, and stir them thoroughly until the stuffing is in a uniform and sticky state; S4: shortcake wrapping; S5: segmented temperature control baking: place the shortcake in an oven and bake it.

4. The method according to claim 3, wherein, In S1, the mixing speed is controlled at 20-30 rpm, and the mixing time is controlled at 10-14 minutes.

5. The method according to claim 3, wherein, In S2, the cooked dough skin preparation is as follows: S21: cooked powder preparation: spread the low-gluten wheat flour used for the cooked dough skin on a steaming tray, put it in a rice steaming box for steam treatment, take it out and cool it to room temperature, then sieve and crush it; S22: mixing: put the cooked powder and anhydrous butter into a dough mixer according to the proportion, mix them, and get the cooked dough skin.

6. The method according to claim 5, wherein, In S21, the steam treatment temperature is controlled at 100-105℃, and the steam treatment time is controlled at 25-35 minutes; in S22, the mixing time is controlled at 5-7 minutes, and the mixing speed is controlled at 40-50 rpm.

7. The method according to claim 3, wherein, In S4, the shortcake wrapping is as follows: S41: weigh the dough skin, cooked dough skin, and stuffing according to the weight ratio; S42: wrap the cooked dough skin with the dough skin, roll it into a long rectangular sheet, roll it into a cylindrical shape, and press it into a round sheet; repeat this process to form multiple layers of shortcake skin; S43: roll the stuffing into a ball, wrap it with the prepared multiple layers of shortcake skin, and shape it into a round ball-shaped shortcake.

8. The method according to claim 7, wherein, In S41, the weight ratio of the dough skin, cooked dough skin, and stuffing is 4:1:3; in S42, the thickness of the round sheet is controlled at 5mm; in S43, the height of the round ball-shaped shortcake is controlled at 3cm.

9. The method according to claim 3, wherein, In S5, the segmented temperature control baking specifically includes the following steps: S51: setting and curing: turn on the bottom fire and turn off the surface fire, bake the shortcake to fully cure the inside and slowly evaporate the water, forming a loose and porous structure; S52: Color and flavor: open the bottom and surface fire, continue to bake until the surface of the cake body presents a uniform golden yellow color.

10. The method according to claim 9, wherein, In the S51, the baking temperature is 105-115℃, and the baking time is 25-35 minutes; in the S52, the bottom fire temperature is increased to 115-125℃, the surface fire temperature is controlled at 145-155℃, and the baking time is 3-6 minutes.

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