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Barley germ rice and its processing method

A processing method and technology for highland barley germ, applied in the field of highland barley germ rice, can solve the problems of rough taste, poor food palatability, limited taste and the like, and achieve the effects of bright color, improved taste and simple processing method

Active Publication Date: 2007-04-11
TIBET TIANMAILI HEALTH PROD CO LTD
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Problems solved by technology

[0012] Therefore, generally speaking, the food made from highland barley has poor palatability and rough taste. These factors make the application of highland barley as food in the current technology only reflect its traditional nutritional benefits, and are greatly limited in terms of taste.

Method used

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Embodiment Construction

[0032] Making the highland barley germ rice of the present invention: select highland barley seeds with full grains, remove shriveled and variegated seeds; remove impurities such as stones, silt or other grains mixed in the highland barley; heat water to 80-90°C, and then put Put the highland barley into the barley for soaking. During this process, the water temperature is kept at about 70°C and soaked for 3 hours; the rice is steamed in a closed container, and the pressure of the steamer is 0.5kgf / cm 2 , steamed for 20 minutes; first use the quick drying method to reduce the moisture to 20%, and then enter the slow speed, low temperature and slow drying to reduce the moisture to about 14%; use mechanical equipment or manual methods to dry the bran of the processed highland barley grains All or part of the skin is removed, and the removed bran and broken grains are separated by screening equipment or manual methods to make rough highland barley germ rice; the rough highland bar...

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Abstract

The invention provides means for manufacturing germ rice out of highland barley, by taking said barley as the original stuff. Specifically, steps including: said barley seeds to be immersed; after immersing said seeds to be steamed; then drying said seeds and discarding the bran and to turn said seeds into raw highland barley rice; and to clean and polish said seeds. This invention is characterized by avoiding damage of nutritious stuff to said germ caused by discarding the bran in the process of said barley. Through steaming said nutritious stuff could be spread to albumen of said barley, thus to make it difficult for discarding said germ in the process of treating said barley.

Description

technical field [0001] The invention relates to a processing method for making highland barley grains into highland barley germ rice and the highland barley germ rice obtained by the method. Background technique [0002] Highland barley is a kind of barley, also known as bare barley, yuan barley, Huai barley, rice barley. In the alpine region at an altitude of 4200-4500 meters, highland barley is almost the only crop. [0003] According to "Supplements to Materia Medica", highland barley is used as medicine "salty in taste and calm in nature". Its main functions are to lower Qi, strengthen lean energy, dehumidify and sweat, and stop diarrhea. According to Tibetan medicine classics "Tibetan Medicine Chronicles" and "Jingzhu Materia Medica", white barley is sweet in taste, rough in nature, cool and heavy, and stomach discomfort after eating. Efficacy Lowering Qi, strengthening yang, treating greasy substances in urine, bacon's disease, red bark disease, and colds. Blue barl...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L1/29A23L7/196A23L33/00
Inventor 雷菊芳苏立宏王义常俊王学兵
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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