Tanba powder and preparation process thereof

Abstract

The invention relates to C11B1, in particular to zanba powder and a preparation process thereof. The zanba powder comprises the following raw materials in parts by weight: 0.5-0.9 part of a stir-frying medium and 64-68 parts of germinated highland barley. The germinated tsamba provided by the invention is relatively high in calorie and rich in nutrition, and can supplement energy, restore physical strength, allay hunger and defend against cold. The tsamba is rich in calcium, phosphorus, iron, copper, zinc, B vitamins, vitamin C and other components, the calcium can promote the development of bones and is beneficial to prevention and treatment of osteoporosis, and the vitamin C can improve the immunity of the body and also can promote the absorption of the body to iron.

Description

Technical Field

[0001] The present invention relates to C11B1, and more specifically, to tsampa powder and a preparation process thereof. Background Art

[0002] Tsampa is a kind of food made from highland barley and is a special food of the Tibet Autonomous Region. With the continuous improvement of people's living standards, high-quality tsampa is becoming more and more popular.

[0003] Patent No. CN108094875B provides a method for preparing tsampa powder by layered grinding. When grinding, highland barley is layered and ground from the outside to the inside, so that the content of protein, fiber, fat and glucan in the tsampa powder is increased. Patent No. CN107751747B provides highland barley tsampa powder and its preparation method. Salt is added for electromagnetic ripening, so that the color of the tsampa powder is brighter.

[0004] However, as a food, tsampa inevitably faces the problem of short shelf life and easy deterioration. Summary of the invention

[0005] In order to solve the above problems, the first aspect of the present invention provides a tsampa powder, wherein the raw materials of the tsampa powder include 0.5-0.9 parts by weight of a frying medium and 64-68 parts by weight of germinated barley.

[0006] As a preferred technical solution of the present invention, the frying medium is table salt, and the table salt is selected from one or more of sea salt, low-sodium rock salt, Tibetan red salt, iodized salt, and bamboo salt.

[0007] Preferably, the salt is saffron salt, containing calcium, magnesium, potassium, sodium, manganese, chlorine and zinc.

[0008] Tibetan red salt is produced from the snow-covered peaks of the Himalayas on the Qinghai-Tibet Plateau and contains a variety of weakly alkaline minerals.

[0009] In order to improve the aroma of tsampa powder, the applicant uses salt instead of traditional sand and gravel as a frying medium, and by controlling the ratio of salt to germinated highland barley, the frying medium is 0.5-0.9 parts by weight and the germinated highland barley is 64-68 parts by weight, which not only retains the original aroma of highland barley, but also controls the gelatinization degree of the product, thereby improving the quality of tsampa powder. In particular, when the salt is Tibetan red salt, the tsampa powder can be prevented from deteriorating. This may be due to the fact that after germination, the highland barley undergoes biochemical metabolism, changes in cell physiological activity, release of a large amount of hydrolases, and changes in the content and mass ratio of its protein, free amino acids and fat. The germinated highland barley having specific protein, free amino acid and fat contents after germination according to the present invention reacts with calcium, magnesium, potassium, sodium, manganese, chlorine and zinc in the saffron salt in the alkaline environment provided by the saffron salt. At the same time, under the high thermal conductivity of the saffron salt, the above-mentioned synergistic effect is further improved. In addition, during the frying process, the ash content and heavy metals of the product will not be increased, so that the obtained tsampa powder has excellent quality.

[0010] As a preferred technical solution of the present invention, the germinated highland barley is obtained by dust removal, germination and drying of highland barley.

[0011] Preferably, the dust removal is specifically to pass the highland barley through a high-efficiency vibrating screen, a specific gravity stone remover, a permanent magnetic cylinder and a wheat washing machine to remove foreign matter such as straw, grass clippings, grass seeds, stones, soil blocks, iron filings, dust, etc. mixed in the raw grain.

[0012] High-efficiency vibrating screen, specific gravity stone remover, permanent magnet drum and wheat washing machine are all from Qinghai Xixuan Ecological Immigration National Culture Co., Ltd.

[0013] As a preferred technical solution of the present invention, the germination is achieved by a high and low temperature integrated circulation drying machine.

[0014] As a preferred technical solution of the present invention, the germination includes low temperature treatment and high temperature treatment.

[0015] As a preferred technical solution of the present invention, the temperature of the low temperature treatment is 3-5°C and the time is 20-28 days.

[0016] As a preferred technical solution of the present invention, the temperature of the high temperature treatment is 15-19° C., the humidity is 50-60%, and the time is 24-48 hours.

[0017] The second aspect of the present invention provides a method for preparing tsampa powder, comprising the following steps: (1) frying; (2) spraying a sodium chloride aqueous solution on germinated highland barley and drying; and (3) grinding to obtain tsampa powder.

[0018] As a preferred technical solution of the present invention, the frying temperature is 180-200° C. and the frying time is 30-50 seconds.

[0019] As a preferred technical solution of the present invention, in the sodium chloride aqueous solution, the weight percentage of sodium chloride is 25-35wt%.

[0020] Preferably, in step (2), the drying temperature is 50-70° C. and the drying time is 2-5 h.

[0021] Preferably, the step (3) is specifically to use a low-temperature deep-cold airflow mill independently developed to impact and crush the highland barley material to obtain tsampa powder with a particle size of 150-200 mesh. Airflow crushing is used instead of stone grinding. After the compressed air is filtered and dried, it is sprayed into the crushing chamber at high speed through a Laval nozzle, and the air and highland barley are collided to achieve the purpose of crushing. Using airflow crushing instead of stone grinding can not only achieve a good degree of crushing and improve the taste of tsampa powder, but also further reduce the ash and heavy metals brought to the product during the stone grinding process.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] By controlling the ratio of salt and germinated highland barley, frying medium 0.5-0.9 weight parts and germinated highland barley 64-68 weight parts, not only the original aroma of highland barley is retained, but also the gelatinization degree of the product can be controlled, thereby improving the quality of tsampa powder. Especially when the salt is saffron salt, tsampa powder can be made not easy to deteriorate. When controlling the temperature and time of low and high temperatures during germination, the frying conditions of 180-200°C and 30-50s are matched, which not only further improves the stability of tsampa powder, but also improves the reliability of the process for preparing tsampa powder. The germinated tsampa provided by the present invention has high calories and rich nutrition, can replenish energy, restore physical strength, and satisfy hunger and keep out the cold. Tsampa is rich in calcium, phosphorus, iron, copper, zinc, B vitamins, vitamin C and other ingredients. Calcium can promote bone development and help prevent and treat osteoporosis. Vitamin C can enhance the body's immunity and promote the body's absorption of iron. DETAILED DESCRIPTION

[0024] Example

[0025] In the embodiment, highland barley comes from Qinghai Xixuan Ecological Immigration National Culture Co., Ltd., and Tibetan red salt is purchased from Fuxitang, which contains calcium, magnesium, potassium, sodium, manganese, chlorine and zinc.

[0026] Example 1

[0027] This example provides a tsampa powder, wherein the raw materials of the tsampa powder include 0.6 parts by weight of a frying medium and 66.4 parts by weight of germinated barley.

[0028] The frying medium is table salt, and the table salt is saffron salt.

[0029] Germinated highland barley is obtained by dust removal, germination and drying of highland barley.

[0030] Dust removal specifically involves passing the highland barley through a high-efficiency vibrating screen, a specific gravity stone remover, a permanent magnetic cylinder and a wheat washing machine to remove foreign matter such as straw, grass clippings, grass seeds, stones, soil, iron filings, dust, etc. mixed in the raw grain.

[0031] High-efficiency vibrating screen, specific gravity stone remover, permanent magnet drum and wheat washing machine are all from Qinghai Xixuan Ecological Immigration National Culture Co., Ltd.

[0032] Germination is achieved through a high and low temperature integrated circulation dryer.

[0033] Germination includes low temperature treatment and high temperature treatment.

[0034] The temperature of low temperature treatment was 3℃ and the time was 26 days.

[0035] The temperature of high temperature treatment is 18°C, the humidity is 50%, and the time is 24h.

[0036] This example also provides a method for preparing tsampa powder, which comprises the following steps: (1) frying; (2) spraying the germinated highland barley with an aqueous sodium chloride solution and drying; and (3) grinding to obtain tsampa powder.

[0037] The frying temperature is 190°C and the frying time is 45s.

[0038] In the sodium chloride aqueous solution, the weight percentage of sodium chloride is 28wt%.

[0039] In the step (2), the drying temperature is 55° C. and the drying time is 3 hours.

[0040] The step (3) specifically comprises using a self-developed low-temperature deep-cold airflow mill to impact and crush the highland barley material to obtain tsampa powder with a particle size of 170 meshes.

[0041] Example 2

[0042] This example provides a tsampa powder. Different from Example 1, the raw materials of the tsampa powder include 0.5 parts by weight of a frying medium and 65.5 parts by weight of germinated barley.

[0043] This example also provides a method for preparing tsampa powder, which is the same as that of Example 1.

[0044] Example 3

[0045] This example provides a tsampa powder. Different from Example 1, the raw materials of the tsampa powder include 0.8 parts by weight of a frying medium and 66.2 parts by weight of germinated barley.

[0046] This example also provides a method for preparing tsampa powder, which is the same as that of Example 1.

[0047] Example 4

[0048] This example provides a tsampa powder. Different from Example 1, the raw materials of the tsampa powder include 1.5 parts by weight of a frying medium and 68 parts by weight of germinated barley.

[0049] The temperature of low temperature treatment was 5℃ and the time was 23 days.

[0050] The temperature of high temperature treatment is 18°C, the humidity is 60%, and the time is 24h.

[0051] This example also provides a method for preparing tsampa powder, which is the same as that of Example 1.

[0052] Example 5

[0053] This example provides a tsampa powder, which is the same as that in Example 1.

[0054] This example also provides a method for preparing tsampa powder. The difference from Example 1 is that the frying temperature is 195° C., the frying time is 40 seconds, and the weight percentage of sodium chloride in the sodium chloride aqueous solution is 22wt%.

[0055] Example 6

[0056] This example provides a tsampa powder, which is the same as that in Example 1.

[0057] This example also provides a method for preparing tsampa powder. The difference from Example 1 is that the frying temperature is 175° C., the frying time is 50 s, and the weight percentage of sodium chloride in the sodium chloride aqueous solution is 32 wt %.

[0058] Performance test: Color test: The tsampa powder obtained in Examples 1-6 is all off-white.

[0059] 1. Shelf life test: The tsampa powder obtained in Examples 1-6 was left to stand for 2 weeks at 40°C and 60% humidity. After two weeks, the tsampa powder was observed to see if it changed color. The results are shown in Table 1:

[0060] Table 1

[0061]

[0062]

[0063] 2. Stability test of tsampa powder preparation method: Examples 1, 5, and 6 were repeated three times each, and the tsampa powder was left to stand for 2 weeks at 40° C. and 60% humidity. After two weeks, the tsampa powder was observed to see if it changed color. The results are shown in Table 2:

[0064] Table 2

[0065]

Claims

1. A tsampa powder, characterized in that: The raw materials of the tsampa powder include 0.5-0.9 parts by weight of a frying medium and 64-68 parts by weight of germinated highland barley.

2. The tsampa powder according to claim 1, characterized in that: The frying medium is table salt, which is selected from one or more of sea salt, low-sodium rock salt, saffron salt, iodized salt, and bamboo salt.

3. The tsampa powder according to claim 2, characterized in that: The germinated highland barley is obtained by dust removal, germination and drying of highland barley.

4. The tsampa powder according to claim 3, characterized in that: The germination is achieved by a high and low temperature integrated circulation drying machine.

5. The tsampa powder according to claim 3 or 4, characterized in that: The germination includes low temperature treatment and high temperature treatment.

6. The tsampa powder according to claim 5, characterized in that: The temperature of the low temperature treatment is 3-5°C and the time is 20-28 days.

7. The tsampa powder according to claim 5, characterized in that: The temperature of the high temperature treatment is 15-19° C., the humidity is 50-60%, and the time is 24-48 hours.

8. A method for preparing tsampa powder according to any one of claims 1 to 7, characterized in that: The steps are as follows: (1) frying; (2) spraying a sodium chloride aqueous solution on the germinated barley and drying; and (3) grinding to obtain tsampa powder.

9. The method for preparing tsampa powder according to claim 8, characterized in that: The frying temperature is 180-200° C., and the frying time is 30-50 seconds.

10. The method for preparing tsampa powder according to claim 8, characterized in that: In the sodium chloride aqueous solution, the weight percentage of sodium chloride is 25-35wt%.

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