A kind of highland barley grits and preparation method thereof
Through enzymatic treatment and pre-germination treatment, the problem of the existing rough production process of barley grilled barley has been solved, and the double improvement of the taste and nutrition of barley grilled barley has been achieved.
Patent Information
- Application Number
- CN202411889267.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-20
- Publication Date
- 2025-04-01
AI Technical Summary
The existing highland barley grill is rough in production, resulting in a single product taste, which is difficult to meet the needs of modern consumers for high-quality and diversified food.
A kind of barley granulated barley was prepared by enzymatic treatment and pre-germination treatment. The enzymatic treatment uses amylase, protease and other enzymes to decompose the protein and starch inside the barley to increase the taste and aroma. Pre-germination treatment activates the metabolism of the barley internally by controlling temperature and humidity, and increases the content of vitamins and minerals.
It improves the taste and nutritional content of barley, making it not only rich in taste and attractive aroma, but also rich in vitamins and minerals, improving the overall quality of the food.
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of highland barley grits preparation, in particular to highland barley grits and a preparation method thereof. Background Art
[0002] Highland barley is a crop widely grown in high-altitude and cold regions. It has rich nutritional value, such as dietary fiber, multiple vitamins, minerals, and unique β-glucan. Highland barley is one of the main food crops for residents in high-altitude and cold regions. The production process of highland barley grits is relatively simple and has been passed down from generation to generation. It usually involves basic operations such as shelling, screening, and simple grinding of highland barley. It is used to make staple foods such as grits rice and grits porridge. It is an important source of energy and nutrition for local residents.
[0003] In the prior art, highland barley grits are often produced in a rough process, resulting in a single taste of the produced highland barley grits, which is difficult to meet the needs of modern consumers for high-quality and diversified food. Based on this, the present invention provides highland barley grits and a preparation method thereof. Summary of the invention
[0004] The purpose of the present invention is to provide highland barley grits and a preparation method thereof. The highland barley grits prepared by the present invention not only have good taste and mouthfeel, but also have rich nutrition, and effectively improve the edible taste and nutritional components of the highland barley grits.
[0005] To achieve the above object, the present invention provides the following technical solution: a highland barley grits, comprising the following raw materials in parts by weight: 50 to 60 parts of highland barley, 20 to 30 parts of enzymatic hydrolysate and 20 to 30 parts of nutrient solution;
[0006] The highland barley is pretreated, and the pretreatment comprises the following steps:
[0007] S1: enzymatic hydrolysis treatment, enzymatic hydrolysis treatment, selecting fresh highland barley, removing impurities, washing, soaking the highland barley in enzymatic hydrolysis solution, and taking out to obtain enzymatic hydrolyzed highland barley;
[0008] S2: Pre-germination treatment, placing the enzymatically hydrolyzed highland barley in step S2 in a germination box to complete the pre-germination treatment.
[0009] Furthermore, the enzymatic hydrolysate is prepared by the following method: adding amylase, protease and water into a stirring tank and mixing and stirring, wherein the mass ratio of the amylase, protease and water is 1:1:(90-100); during the stirring of the amylase, protease and water, continuously adding phosphate buffer, wherein the phosphate buffer is 5%-8% of the total mass of the amylase, protease and water; then adding glucose, wherein the mass of the glucose is 0.5-0.8 times the mass of the protease; and after stirring evenly, the enzymatic hydrolysate is prepared.
[0010] Furthermore, the amylase is at least one of α-amylase and β-amylase, the protease is at least one of papain and neutral protease, and the phosphate buffer is at least one of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer and potassium phosphate buffer.
[0011] Furthermore, the nutrient solution is prepared by the following method: select vitamin C, magnesium sulfate, amino acid and water, pour the water into a stirring container, first add vitamin C and stir until dissolved, then add magnesium sulfate and stir to dissolve, and finally, add amino acid and stir to dissolve to prepare the nutrient solution.
[0012] Furthermore, the mass ratio of vitamin C, magnesium sulfate, amino acids and water in the nutrient solution is 1:2:4:100.
[0013] Furthermore, the enzymolysis treatment method is as follows: selecting highland barley and enzymolysis solution as needed, placing highland barley in a container, adding the enzymolysis solution and sealing the container, placing the container on an oscillator for oscillation mixing, setting the oscillation amplitude to 20 to 30 mm, and the oscillation time to 20 to 30 min, then placing the container in a water tank of an ultrasonic generator, treating it at 20 to 50 kHz for 10 to 20 min, then taking the highland barley out of the enzymolysis solution, adding it to a centrifuge, treating it at 3000 to 4000 r / min for 5 to 8 min, and then using clean water to wash and drain the highland barley after centrifugation, that is, completing the enzymolysis treatment of the highland barley to obtain enzymolyzed highland barley.
[0014] Furthermore, the enzymatically hydrolyzed highland barley is placed in a stainless steel basin, an appropriate amount of nutrient solution is added to immerse the highland barley, the liquid temperature is controlled at 18-22° C., the soaking time is 8-12 hours, and then the highland barley in the stainless steel basin is taken out and placed on a bamboo drying tray and spread flat, and ventilated and dried at room temperature for 40-50 minutes to obtain dry highland barley.
[0015] Furthermore, the dry highland barley is placed in a germination box for germination treatment, and the pre-germination treatment of the highland barley is completed, and the germinated highland barley is taken out.
[0016] Furthermore, the temperature of the germination box is 20-25° C., the relative humidity is 85%-95%, and the time is 24-36 hours.
[0017] Furthermore, a method for preparing highland barley grits comprises the following steps: adding germinated highland barley into a wok, frying on low heat for 10 to 20 minutes, taking out and putting into a grinder for crushing at a speed of 2000 to 3000 r / min for 5 to 8 minutes, and sieving with a 200-mesh sieve to obtain highland barley grits.
[0018] Compared with the prior art, the present invention has the following beneficial effects:
[0019] 1. The present invention can decompose protein and starch inside the highland barley by subjecting the highland barley to enzymolysis treatment with an enzymolysis solution, making it easier to absorb and making the structure of the highland barley relatively loose and softer. Meanwhile, during the enzymolysis process of the highland barley, internal macromolecules are decomposed, and furfural, ethyl lactate and acetaldehyde flavor compounds inside the highland barley are released. The fruity and milky aromas contained in the furfural, ethyl lactate and acetaldehyde flavor compounds are combined with the cereal aroma of the highland barley itself, thereby giving the highland barley grits a richer mouthfeel and attractive aroma.
[0020] 2. The present invention accelerates the metabolism of highland barley through pre-germination treatment, activates the synthesis pathway of vitamins, increases the vitamin content in highland barley, and decomposes the protein in highland barley to produce new enzyme proteins and structural proteins. At the same time, the amino acids produced after the decomposition can be directly absorbed by the human body as nutrients. These ingredients enrich the nutrients of highland barley and increase the nutrients in highland barley grits obtained subsequently.
[0021] 3. During the pre-germination process of highland barley, the activity of phytase inside highland barley increases, which can decompose phytic acid, thereby releasing minerals such as calcium, iron, and zinc from the complex in highland barley, so that the internal minerals can be well absorbed by the human body. DETAILED DESCRIPTION
[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0023] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application is clearly and completely described below.
[0024] It should be noted that the raw materials used below are all commercially available raw materials.
[0025] Example 1
[0026] A highland barley grits, comprising the following raw materials in parts by weight: 50 parts of highland barley, 20 parts of enzymatic hydrolysate and 20 parts of nutrient solution;
[0027] The highland barley is pretreated, and the pretreatment includes the following steps:
[0028] S1: enzymatic hydrolysis treatment, wherein fresh highland barley is selected, impurities are removed, and after washing, the highland barley is soaked in an enzymatic hydrolysis solution to obtain enzymatic hydrolyzed highland barley;
[0029] S2: Pre-germination treatment, placing the enzymatically hydrolyzed highland barley in step S2 in a germination box to complete the pre-germination treatment.
[0030] Furthermore, the enzymatic hydrolysate is prepared by the following method: adding amylase, protease and water into a stirring tank and mixing and stirring, the mass ratio of amylase, protease and water is 1:1:90, and during the stirring process of amylase, protease and water, continuously adding phosphate buffer, the phosphate buffer is 5% of the total mass of amylase, protease and water, and then adding glucose, the mass of glucose is 0.5 times the mass of protease, and after stirring evenly, the enzymatic hydrolysate is prepared.
[0031] Furthermore, the amylase is at least one of α-amylase and β-amylase, the protease is at least one of papain and neutral protease, and the phosphate buffer is at least one of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer and potassium phosphate buffer.
[0032] Furthermore, the nutrient solution is prepared by the following method: select vitamin C, magnesium sulfate, amino acid and water, pour the water into a stirring container, first add the vitamin C and stir until it is dissolved, then add magnesium sulfate and stir to dissolve, and finally, add the amino acid and stir to dissolve to prepare the nutrient solution.
[0033] Furthermore, the mass proportions of vitamin C, magnesium sulfate, amino acids and water in the nutrient solution are 1:2:4:100.
[0034] Furthermore, the enzymatic hydrolysis method is as follows: select highland barley and enzymatic hydrolysis solution as needed, place highland barley in a container, add enzymatic hydrolysis solution and seal it, place the container on an oscillator for oscillation mixing, set the oscillation amplitude to 20 mm, and the oscillation time to 20 min, then place the container in a water tank of an ultrasonic generator, treat it at 20 kHz for 10 min, then take the highland barley out of the enzymatic hydrolysis solution, add it to a centrifuge, treat it at 3000 r / min for 5 min, then use clean water to wash and drain the highland barley after centrifugation, and the enzymatic hydrolysis of the highland barley is completed to obtain enzymatic highland barley.
[0035] Furthermore, the enzymatically hydrolyzed barley is placed in a stainless steel basin, an appropriate amount of nutrient solution is added to submerge the barley, the liquid temperature is controlled at 18°C, the soaking time is 8 hours, and then the barley in the stainless steel basin is taken out and placed on a bamboo drying tray and flattened, and ventilated and dried at room temperature for 40 minutes to obtain dry barley.
[0036] Furthermore, the dry highland barley is placed in a germination box for germination treatment, and the pre-germination treatment of the highland barley is completed, and the germinated highland barley is taken out.
[0037] Furthermore, the germination box temperature is 20°C, the relative humidity is 85%, and the time is 24 hours.
[0038] Furthermore, a method for preparing highland barley grits comprises the following steps: adding germinated highland barley into a wok, frying on low heat for 10 minutes, taking out and putting into a grinder for crushing at a speed of 2000 r / min for 5 minutes, and sieving with a 200-mesh sieve to obtain highland barley grits.
[0039] Example 2
[0040] The method for preparing highland barley grits in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used in the two are different. The specific ratios of the raw materials used in the method for preparing highland barley grits in this embodiment and the preparation process of the functional additives are as follows:
[0041] A highland barley grits, comprising the following raw materials in parts by weight: 55 parts of highland barley, 25 parts of enzymolysis solution and 25 parts of nutrient solution;
[0042] The highland barley is pretreated, and the pretreatment includes the following steps:
[0043] S1: enzymatic hydrolysis treatment, wherein fresh highland barley is selected, impurities are removed, and after washing, the highland barley is soaked in an enzymatic hydrolysis solution to obtain enzymatic hydrolyzed highland barley;
[0044] S2: Pre-germination treatment, placing the enzymatically hydrolyzed highland barley in step S2 in a germination box to complete the pre-germination treatment.
[0045] Furthermore, the enzymatic hydrolysate is prepared by the following method: adding amylase, protease and water into a stirring tank and mixing and stirring, the mass ratio of amylase, protease and water is 1:1:95, and during the stirring of amylase, protease and water, continuously adding phosphate buffer, the phosphate buffer is 6.5% of the total mass of amylase, protease and water, and then adding glucose, the mass of glucose is 0.65 times the mass of protease, and after stirring evenly, the enzymatic hydrolysate is prepared.
[0046] Furthermore, the amylase is at least one of α-amylase and β-amylase, the protease is at least one of papain and neutral protease, and the phosphate buffer is at least one of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer and potassium phosphate buffer.
[0047] Furthermore, the nutrient solution is prepared by the following method: select vitamin C, magnesium sulfate, amino acid and water, pour the water into a stirring container, first add the vitamin C and stir until it is dissolved, then add magnesium sulfate and stir to dissolve, and finally, add the amino acid and stir to dissolve to prepare the nutrient solution.
[0048] Furthermore, the mass proportions of vitamin C, magnesium sulfate, amino acids and water in the nutrient solution are 1:2:4:100.
[0049] Furthermore, the enzymolysis treatment method is as follows: select highland barley and enzymolysis solution as needed, place highland barley in a container, add enzymolysis solution and seal it, place the container on an oscillator for oscillation mixing, set the oscillation amplitude to 25 mm, and the oscillation time to 25 min, then put the container into a water tank of an ultrasonic generator, treat it at 35 kHz for 15 min, then take the highland barley out of the enzymolysis solution, add it to a centrifuge, treat it at 3500 r / min for 6.5 min, then use clean water to wash and drain the highland barley after centrifugation, and the enzymolysis treatment of the highland barley is completed to obtain enzymolysis highland barley.
[0050] Furthermore, the enzymatically hydrolyzed highland barley is placed in a stainless steel basin, an appropriate amount of nutrient solution is added to submerge the highland barley, the liquid temperature is controlled at 20°C, the soaking time is 10 hours, and then the highland barley in the stainless steel basin is taken out and placed on a bamboo drying tray and flattened, and ventilated and dried at room temperature for 45 minutes to obtain dry highland barley.
[0051] Furthermore, the dry highland barley is placed in a germination box for germination treatment, and the pre-germination treatment of the highland barley is completed, and the germinated highland barley is taken out.
[0052] Furthermore, the germination box temperature is 22° C., the relative humidity is 90%, and the time is 32 h.
[0053] Furthermore, a method for preparing highland barley grits comprises the following steps: adding germinated highland barley into a wok, frying on low heat for 15 minutes, completing the frying process, taking out and putting into a grinder for crushing at a speed of 2500 r / min for 6.5 minutes, and sieving with a 200-mesh sieve to obtain highland barley grits.
[0054] Example 3
[0055] The method for preparing highland barley grits in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used in the two are different. The specific ratios of the raw materials used in the method for preparing highland barley grits in this embodiment and the preparation process of the functional additives are as follows:
[0056] A highland barley grits, comprising the following raw materials in parts by weight: 60 parts of highland barley, 30 parts of enzymolysis solution and 30 parts of nutrient solution;
[0057] The highland barley is pretreated, and the pretreatment includes the following steps:
[0058] S1: enzymatic hydrolysis treatment, wherein fresh highland barley is selected, impurities are removed, and after washing, the highland barley is soaked in an enzymatic hydrolysis solution to obtain enzymatic hydrolyzed highland barley;
[0059] S2: Pre-germination treatment, placing the enzymatically hydrolyzed highland barley in step S2 in a germination box to complete the pre-germination treatment.
[0060] Furthermore, the enzymatic hydrolysate is prepared by the following method: adding amylase, protease and water into a stirring tank and mixing and stirring, the mass ratio of amylase, protease and water is 1:1:100, and during the stirring of amylase, protease and water, continuously adding phosphate buffer, the phosphate buffer is 8% of the total mass of amylase, protease and water, and then adding glucose, the mass of glucose is 0.8 times the mass of protease, and after stirring evenly, the enzymatic hydrolysate is prepared.
[0061] Furthermore, the amylase is at least one of α-amylase and β-amylase, the protease is at least one of papain and neutral protease, and the phosphate buffer is at least one of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer and potassium phosphate buffer.
[0062] Furthermore, the nutrient solution is prepared by the following method: select vitamin C, magnesium sulfate, amino acid and water, pour the water into a stirring container, first add the vitamin C and stir until it is dissolved, then add magnesium sulfate and stir to dissolve, and finally, add the amino acid and stir to dissolve to prepare the nutrient solution.
[0063] Furthermore, the mass proportions of vitamin C, magnesium sulfate, amino acids and water in the nutrient solution are 1:2:4:100.
[0064] Furthermore, the enzymatic hydrolysis method is as follows: select highland barley and enzymatic hydrolysis solution as needed, place highland barley in a container, add enzymatic hydrolysis solution and seal it, place the container on an oscillator for oscillation mixing, set the oscillation amplitude to 30 mm, and the oscillation time to 30 min, then place the container in a water tank of an ultrasonic generator, treat it at 50 kHz for 20 min, then take the highland barley out of the enzymatic hydrolysis solution, add it to a centrifuge, treat it at 4000 r / min for 8 min, then use clean water to wash and drain the highland barley after centrifugal treatment, and the enzymatic hydrolysis treatment of the highland barley is completed to obtain enzymatic hydrolyzed highland barley.
[0065] Furthermore, the enzymatically hydrolyzed highland barley is placed in a stainless steel basin, an appropriate amount of nutrient solution is added to submerge the highland barley, the liquid temperature is controlled at 22° C., the soaking time is 12 h, and then the highland barley in the stainless steel basin is taken out and placed on a bamboo drying tray and flattened, and ventilated and dried at room temperature for 50 min to obtain dry highland barley.
[0066] Furthermore, the dry highland barley is placed in a germination box for germination treatment, and the pre-germination treatment of the highland barley is completed, and the germinated highland barley is taken out.
[0067] Furthermore, the germination box temperature is 25° C., the relative humidity is 95%, and the time is 36 hours.
[0068] Furthermore, a method for preparing highland barley grits comprises the following steps: adding germinated highland barley into a wok, frying on low heat for 20 minutes, taking out and putting into a grinder for crushing at a speed of 3000 r / min for 8 minutes, and sieving with a 200-mesh sieve to obtain highland barley grits.
[0069] Comparative Example 1: The difference between this comparative example and Experiment 1 is that the highland barley was not subjected to enzymatic hydrolysis in this comparative example.
[0070] Comparative Example 2: The difference between this comparative example and Experiment 1 is that in this comparative example, highland barley was not subjected to pre-germination treatment.
[0071] Comparative Example 3: The difference between this comparative example and Experiment 1 is that in this comparative example, the highland barley was not subjected to enzymatic hydrolysis and pre-germination treatment.
[0072] Performance Test:
[0073] The performance and nutritional components of the highland barley grits provided in Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were tested:
[0074] In the performance test, 8 portions of highland barley grits were selected and eaten by 5 gourmets and 5 senior chefs. The evaluation was as follows:
[0075] Taste test: Taste samples of highland barley grits and judge their flavor and aroma.
[0076] The evaluation results are 1-10 points, with 10 points being the best and 1 point being the worst;
[0077] Taste test: Taste the highland barley grits samples and judge the taste based on the hardness and toughness of the highland barley particles.
[0078] The evaluation results are 1-10 points, with 10 being the best and 1 being the worst;
[0079] Record the comprehensive evaluation results and add up the scores of different tests to get the total score, which is recorded in the following table:
[0080] Test items Taste test Taste test Overall rating Example 1 9.5 9.5 19 Example 2 9.8 9.8 19.6 Example 3 9.6 9.4 19 Comparative Example 1 6.5 8 14.5 Comparative Example 2 8.5 7 15.5 Comparative Example 3 6 5.5 11.5
[0081] Nutritional testing
[0082] In the nutrient component test, 8 portions of highland barley grits were selected, and the protein content in the highland barley grits was tested by the Kjeldahl method, and the vitamin C content in the highland barley grits was tested by spectrophotometry. The scores of different tests were added and averaged, and recorded in the following table:
[0083]
[0084] By comparing and analyzing the relevant data in the table, it can be seen that the highland barley grits processed by the highland barley grits and the preparation method thereof of the present invention not only have good taste and mouthfeel, but also have rich nutrition. This shows that the highland barley grits and the preparation method thereof provided by the present invention have a broader market prospect and are more suitable for promotion.
[0085] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0086] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. A highland barley grits, characterized in that: The method comprises the following raw materials in parts by weight: 50 to 60 parts of highland barley, 20 to 30 parts of enzymatic hydrolysate and 20 to 30 parts of nutrient solution; The highland barley is pretreated, and the pretreatment comprises the following steps: S1: enzymatic hydrolysis treatment, selecting fresh highland barley, removing impurities, washing, soaking the highland barley in an enzymatic hydrolysis solution, and taking out to obtain enzymatic hydrolyzed highland barley; S2: Pre-germination treatment, placing the enzymatically hydrolyzed highland barley in step S2 in a germination box to complete the pre-germination treatment.
2. The highland barley grits according to claim 1, characterized in that: The enzymatic hydrolysate is prepared by the following method: adding amylase, protease and water into a stirring tank for mixing and stirring, wherein the mass ratio of the amylase, protease and water is 1:1:(90-100); during the stirring of the amylase, protease and water, continuously adding a phosphate buffer, wherein the phosphate buffer is 5%-8% of the total mass of the amylase, protease and water; then adding glucose, wherein the mass of the glucose is 0.5-0.8 times the mass of the protease; and after uniform stirring, the enzymatic hydrolysate is prepared.
3. The highland barley grits according to claim 2, characterized in that: The amylase is at least one of α-amylase and β-amylase, the protease is at least one of papain and neutral protease, and the phosphate buffer is at least one of disodium hydrogen phosphate-sodium dihydrogen phosphate buffer or potassium phosphate buffer.
4. The highland barley grits according to claim 1, characterized in that: The nutrient solution is prepared by the following method: vitamin C, magnesium sulfate, amino acid and water are selected, water is poured into a stirring container, vitamin C is first added and stirred until dissolved, magnesium sulfate is then added and stirred to dissolve, and finally amino acid is added and stirred to dissolve to prepare the nutrient solution.
5. The highland barley grits according to claim 4, characterized in that: The mass ratio of vitamin C, magnesium sulfate, amino acids and water in the nutrient solution is 1:2:4:
100.
6. The highland barley grits according to claim 2, characterized in that: The enzymatic hydrolysis treatment method comprises the following steps: selecting highland barley and enzymatic hydrolysis solution as required, placing highland barley in a container, adding the enzymatic hydrolysis solution and sealing the container, placing the container on an oscillator for oscillation mixing, setting the oscillation amplitude to 20 to 30 mm, and the oscillation time to 20 to 30 minutes, then placing the container in a water tank of an ultrasonic generator, treating the highland barley at 20 to 50 kHz for 10 to 20 minutes, then taking the highland barley out of the enzymatic hydrolysis solution, adding the highland barley into a centrifuge, treating the highland barley at 3000 to 4000 r / min for 5 to 8 minutes, then washing and draining the highland barley after centrifugal treatment with clean water, and completing the enzymatic hydrolysis treatment of the highland barley to obtain enzymatic hydrolyzed highland barley.
7. The highland barley grits according to claim 6, characterized in that: Put the enzymatically hydrolyzed barley into a stainless steel basin, add an appropriate amount of nutrient solution to immerse the barley, control the liquid temperature at 18-22°C, and soak for 8-12 hours. Then take out the barley from the stainless steel basin and place it on a bamboo drying tray, spread it flat, and ventilate and dry it at room temperature for 40-50 minutes to obtain dry barley.
8. The highland barley grits according to claim 7, characterized in that: The dry highland barley is placed in a germination box for germination treatment, and the pre-germination treatment of the highland barley is completed, and the germinated highland barley is taken out to obtain the germinated highland barley.
9. The highland barley grits according to claim 8, characterized in that: The temperature of the germination box is 20-25° C., the relative humidity is 85%-95%, and the germination time is 24-36 hours.
10. A method for preparing highland barley grits, characterized in that: The highland barley grits according to any one of claims 1 to 9 are used, comprising the following steps: adding germinated highland barley into a wok, frying on a low fire for 10 to 20 minutes, taking out and putting into a grinder for crushing at a speed of 2000 to 3000 r / min for 5 to 8 minutes, and sieving with a 200-mesh screen to obtain highland barley grits.