Pretreatment method for highland barley food processing

Abstract

The invention discloses a pretreatment method for highland barley food processing. The pretreatment method comprises the following steps: S1, mixing highland barley flour, low-gluten flour and high-gluten flour, and sieving; s2, red beans are soaked and steamed to prepare stuffing, milk residues are softened and sieved and then mixed with the red bean stuffing, and highland barley, red bean and milk residue stuffing is prepared; s3, heating the malt syrup to improve the fluidity of the malt syrup, and controlling the water temperature; s4, softening butter at room temperature, and frying the stuffing with salad oil; s5, white sugar is added in the frying process of the stuffing; s6, the processed raw materials are made into pastry dough, and the pastry dough is divided; s7, dividing the highland barley, red bean and milk residue stuffing prepared in the step S2; s8, wrapping the divided pastry and the stuffing through a first web folding method; and S9, carrying out molding and surface decoration on the stuffed green body. The highland barley flour and the high-low gluten flour are precisely proportioned and sieved, so that the balance between the crispy mouth-melting property and the moderate toughness of the wrapper is ensured.

Description

Technical Field

[0001] This invention relates to the field of barley food processing technology, and in particular to a pretreatment method for barley food processing. Background Technology

[0002] Barley, a healthy grain rich in nutrients, dietary fiber, and β-glucan, has been increasingly used in food processing in recent years, especially in baked goods, shortbread, and other snack foods. The addition of barley flour can not only enhance the nutritional value of the product but also give the food a unique grain aroma. However, due to its high fiber content and lack of gluten protein, barley flour is prone to problems such as loose dough structure, poor formability, and rough texture when used directly in the processing of shortbread-type foods, which seriously affects the texture and flavor of the finished product. In traditional processing, if barley flour is not properly pre-treated, it is prone to oil-water separation when mixed with oil due to improper storage temperature (such as direct use after refrigeration), affecting the emulsification stability of the dough. In addition, if barley flour is not scientifically proportioned and sieved with auxiliary materials such as low-gluten flour and high-gluten flour, the gluten strength of the dough is difficult to balance, which may result in a finished product that is too hard or brittle, with an uncoordinated taste. On the other hand, the processing of the filling is equally critical. If red beans are not fully soaked and steamed, they are difficult to achieve the ideal degree of cooking, affecting the smoothness and shape of the red bean paste. If milk residue is not sieved and softened, it is easy to leave particles, affecting the uniformity of the filling, resulting in separation of the skin and filling when wrapping or uneven taste after baking. At the same time, if auxiliary materials such as maltose syrup and butter are not preheated or softened according to their physical properties, they will further affect the extensibility and covering effect of the dough, increasing the difficulty of shaping. Existing technologies for processing highland barley foods often focus on formula combinations, while lacking detailed and standardized systematic pretreatment of raw materials. This often leads to fluctuations in the crispness, shape integrity, and flavor integration of the finished product. Therefore, there is an urgent need for a refined pretreatment method for highland barley food processing, which can improve the stability of product quality and taste by optimizing key steps such as powder processing, filling preparation, liquid temperature control, and oil softening. Summary of the Invention

[0003] The purpose of this invention is to address the shortcomings of existing technologies by proposing a pretreatment method for barley food processing.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: A pretreatment method for processing highland barley food products includes the following steps: S1: Mix and sift the highland barley flour, low-gluten flour and high-gluten flour; S2: The process involves soaking and steaming red beans to make filling, and then softening and sieving milk residue before mixing it with the red bean filling to make barley red bean milk residue filling; S3: The maltose syrup is heated to improve its fluidity, and the water temperature is controlled. S4: Soften the butter at room temperature and use the salad oil to stir-fry the filling; S5: Add white sugar during the filling cooking process; S6: The processed raw materials are made into shortcrust pastry dough and divided into portions; S7: Divide the barley and red bean milk residue filling made in S2 into portions; S8: Wrap the portioned puff pastry and filling together using the tiger's mouth method; S9: Shape and decorate the surface of the filled dough.

[0005] As a further embodiment of the present invention: the pretreatment step of the powdered raw materials in step S1 includes: mixing barley flour, low-gluten flour and high-gluten flour and sieving 1-2 times; wherein the barley flour needs to be restored to room temperature of 20-25°C before use.

[0006] As a further embodiment of the present invention: the red bean pretreatment in step S2 includes: soaking in cold water for at least 8 hours, steaming or pressing until cooked, and then selectively processing into coarse red bean paste with skin or fine red bean paste. The pretreatment of milk residue includes: softening it by heating, pressing it through a mesh sieve, and then kneading it evenly with red bean filling.

[0007] As a further embodiment of the present invention: in step S3, maltose syrup is softened by sitz bath in 40-50°C warm water or by heating in a microwave oven on low power. The water used is either ice water, room temperature water, or warm water.

[0008] As a further embodiment of the present invention: in step S4, the butter is softened into a paste that can be easily pressed into an indentation with a finger, and the softening temperature is 20-22°C.

[0009] As a further aspect of the present invention: in steps S6 and S7, the ratio of the puff pastry dough to the filling is such that the weight of each filling portion is 1 / 2 to 2 / 3 of the weight of the puff pastry portion.

[0010] As a further embodiment of the present invention: the specific steps of the tiger-mouth gathering method for wrapping filling in step S8 include: pinching the dough into a small bowl shape with thin edges and a thick center, filling the filling ball, using the tiger's mouth to hold the opening of the dough, pressing the filling with the thumb while gathering the dough upwards, pinching the opening tightly and rolling it into a ball.

[0011] As a further embodiment of the present invention: the forming step in step S9 includes: flattening the raw material into a round cake with a thickness of 1-1.5 cm, and selectively performing one or more operations such as brushing with egg wash, dipping in sesame seeds, or pressing patterns.

[0012] As a further aspect of the present invention: the raw dough processed in step S9 is placed at intervals on a baking tray lined with parchment paper to allow space for expansion during the baking process.

[0013] Compared with the prior art, the present invention provides a pretreatment method for barley food processing, which has the following beneficial effects: 1. By precisely mixing and sifting high-gluten and low-gluten flour, the dough achieves a balance between a crumbly texture and moderate elasticity. The two processing methods for red beans (coarse sand with skin / fine red bean paste) satisfy different taste preferences. At the same time, the dough is combined with sifted and softened milk residue to create a rich and complex flavor.

[0014] 2. Softening the maltose syrup in a warm water bath significantly improves its fluidity, making it easier to mix evenly with other ingredients and preventing clumping. Standard room temperature softening of the butter allows it to fully incorporate air, creating optimal conditions for the dough to flaky.

[0015] 3. By adopting standardized batching steps (controlling the weight of the dough and filling according to the ratio) and the method of gathering and wrapping the filling, we ensure that the dough and filling ratio of each raw dough is consistent, the shape is regular, and the seal is tight. This not only makes the product look uniform and beautiful, but also ensures that it is heated evenly during baking.

[0016] 4. The whole grain characteristics of barley flour are preserved, and its rich dietary fiber and beta-glucan are combined with the high protein of red beans, the calcium of milk residue, and probiotics (if present).

[0017] The parts of this device not covered herein are the same as or can be implemented using existing technologies. This invention has a simple structure and is easy to operate. Attached Figure Description

[0018] Figure 1 This is a schematic flowchart of a pretreatment method for barley food processing proposed in this invention. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0020] A pretreatment method for barley food processing, such as Figure 1 As shown, it includes the following steps: S1: Pretreatment of powdered raw materials, including barley flour, low-gluten flour, and high-gluten flour. The purpose of pre-treating barley flour is to make it more uniform and fluffy. The pre-treating process includes the following steps: If the barley flour is stored in the refrigerator, it needs to be taken out in advance and allowed to return to room temperature (about 20-25℃) to avoid oil and water separation due to temperature difference when mixing with butter; Sift the barley flour together with the low-gluten flour and high-gluten flour; Mix low-gluten flour and high-gluten flour evenly with barley flour to balance the gluten content of the dough. Low-gluten flour provides crumbliness, while a small amount of high-gluten flour is added to increase elasticity and prevent the finished product from being too loose. After mixing the three types of powder, pour the mixture into a sieve and sift it 1-2 times. S2: Pre-treatment of filling ingredients: Red bean pretreatment steps: Remove any bad beans and impurities, and rinse them thoroughly with clean water. Soak red beans in enough cold water for at least 8 hours (or overnight) to allow them to fully absorb water and swell. Drain the soaked red beans and steam them until they are soft and tender (they can be easily crushed by hand), or cook them in a pressure cooker with water (about 20-30 minutes after the pressure is reached). Making the filling: Option 1 (with skin and coarse sand): Put cooked red beans, appropriate amount of white sugar and some salad oil into a pot, stir-fry over medium-low heat, crush and stir-fry with a spatula until the moisture is reduced and it forms a ball that is not sticky. Option 2 (Smooth Red Bean Paste): Blend cooked red beans into a paste using a food processor, then add it to a pot with white sugar and salad oil, and stir-fry over low heat until it forms a ball; Pre-treatment steps for milk residue: Use a scraper to press the softened milk curds through a sieve to make them smoother; Mix the prepared milk curd thoroughly with the cooked red bean paste filling; the slight acidity of the milk curd can effectively balance the sweetness of the red bean paste. This makes it easier to mix with other fillings and brings out the milky aroma. If the curd is too hard, you can heat it slightly in a double boiler or microwave it on low for a short time to soften it. S3: Pretreatment of liquids and syrups: Maltose Syrup Place the container containing maltose syrup in warm water (about 40-50℃) for a few minutes, or heat it briefly on low in a microwave oven to improve its fluidity; after it has warmed, quickly weigh out the required amount. water Depending on the season and dough requirements, use ice water, room temperature water, or warm water; for shortbread dough, it is often recommended to use ice water to prevent the butter from melting too early. S4: Pretreatment of oily raw materials: butter Process the butter to a "softened" state suitable for beating, so that it can incorporate air and form a crumbly structure; Cut the butter into small pieces and leave it at room temperature (about 20-22°C) until it softens into a paste that can be easily pressed into with your fingers; salad oil The oil used for frying filling and conditioning dough is added directly when frying red bean filling; S5: Carbohydrate pretreatment: White sugar Add it directly when frying red bean paste, and use the heat to dissolve it; if the recipe requires white sugar to be added to the dough, it can be whipped together with softened butter to dissolve the sugar granules and incorporate air. S6: Dividing the puff pastry dough: Roll the mixed barley shortbread dough (made from pre-treated barley flour mixture, butter, sugar, maltose syrup, water, etc.) into long strips; According to the size of the product design, use a scraper to cut the dough strip into small, even pieces; Cover all the dough balls with plastic wrap to prevent them from drying out. S7: Dividing the filling: After rolling the pre-treated barley and red bean milk curd filling into even strips, divide it into small portions equal to the number of pastry dough portions, with each filling portion weighing about 1 / 2 to 2 / 3 of the pastry dough portion. S8: Filling: Take a piece of puff pastry and place it in the palm of your hand. Press the center of the piece with the thumb of your other hand while rotating the dough to shape it into a "small bowl" shape with thin edges and a thick center. Take a filling ball and place it in the center of the "small bowl"; Gently use the web of one hand (the circle formed by the base of the thumb and forefinger) to hold the opening of the dough; use the thumb of the other hand to gently press the filling downwards; at the same time, slowly pull the dough upwards with the web of the hand to make the dough adhere tightly to the filling; When the dough is completely wrapped around the filling, pinch the opening tightly to ensure there are no gaps. Pinch off any excess dough at the opening to make the opening smoother. Place the filled dough on the work surface and roll it into a ball in your palm to make its surface smooth; S9: Molding: According to the product design, shape the filled dough into a round shape, place the rounded dough with the seam side down on the baking tray, and gently flatten it with your palm into a round cake with a thickness of about 1-1.5cm. Lightly brush a layer of egg yolk on the surface to make it more golden and shiny after baking; After brushing with egg wash, sprinkle or dip the center of the dough with a little white / black sesame seeds for added aroma; Use a stamp to apply food coloring to create patterns on the surface; Arrange the prepared dough pieces spaced apart on a baking sheet lined with parchment paper to allow room for expansion during baking. Example

[0021] A pretreatment method for processing highland barley food products is disclosed. To determine the advantages of highland barley food products pretreated using this method compared to those pretreated using traditional methods, this embodiment serves as a comparative example, comparing highland barley food products prepared using the two pretreatment methods. The comparison results are shown in Table 1. Table 1 Table 1 concludes that the barley food products prepared using this pretreatment method, by specifically addressing the physicochemical properties of each raw material (such as the gluten-free nature of barley flour, the plasticity of butter, and the viscosity of maltose syrup), and treating these treatments as an organic whole, result in a final product with excellent shape integrity and flavor complexity. The above description is merely 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 technical scope 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 pretreatment method for processing highland barley food products, characterized in that, Includes the following steps: S1: Mix and sift the highland barley flour, low-gluten flour and high-gluten flour; S2: The process involves soaking and steaming red beans to make filling, and then softening and sieving milk residue before mixing it with the red bean filling to make barley red bean milk residue filling; S3: The maltose syrup is heated to improve its fluidity, and the water temperature is controlled. S4: Soften the butter at room temperature and use the salad oil to stir-fry the filling; S5: Add white sugar during the filling cooking process; S6: The processed raw materials are made into shortcrust pastry dough and divided into portions; S7: Divide the barley and red bean milk residue filling made in S2 into portions; S8: Wrap the portioned puff pastry and filling together using the tiger's mouth method; S9: Shape and decorate the surface of the filled dough.

2. The pretreatment method for barley food processing according to claim 1, characterized in that, The pretreatment steps for powdered raw materials in step S1 include: mixing barley flour, low-gluten flour and high-gluten flour and sieving them 1-2 times; barley flour needs to be restored to room temperature of 20-25℃ before use.

3. The pretreatment method for barley food processing according to claim 1, characterized in that, In step S2, the red bean pretreatment includes: soaking in cold water for at least 8 hours, steaming or pressing until cooked, and then selectively processing into coarse red bean paste with skin or fine red bean paste. The pretreatment of milk residue includes: softening it by heating, pressing it through a mesh sieve, and then kneading it evenly with red bean filling.

4. The pretreatment method for barley food processing according to claim 1, characterized in that, In step S3, maltose syrup is softened by sitz bath in 40-50℃ warm water or by heating in a microwave oven on low heat. The water used is either ice water, room temperature water, or warm water.

5. The pretreatment method for barley food processing according to claim 1, characterized in that, In step S4, the butter is softened to a paste-like consistency that can be easily pressed into with a finger, at a softening temperature of 20-22°C.

6. The pretreatment method for barley food processing according to claim 5, characterized in that, In steps S6 and S7, the ratio of puff pastry dough to filling portions is such that the weight of each filling portion is 1 / 2 to 2 / 3 of the weight of the puff pastry portion.

7. The pretreatment method for barley food processing according to claim 1, characterized in that, The specific steps for wrapping the filling using the tiger's mouth method in step S8 include: shaping the pastry dough into a small bowl shape with thin edges and a thick center, filling it with a ball of filling, using the tiger's mouth to hold the opening of the dough, pressing the filling with the thumb while gathering the dough upwards, pinching the opening tightly and rolling it into a ball.

8. The pretreatment method for barley food processing according to claim 1, characterized in that, The shaping steps in step S9 include: flattening the raw dough into a round cake with a thickness of 1-1.5 cm, and selectively performing one or more of the following operations: brushing with egg wash, dipping in sesame seeds, or pressing patterns.

9. A pretreatment method for barley food processing according to claim 7, characterized in that, Place the prepared dough pieces, processed in step S9, on a baking sheet lined with parchment paper with some space between them to allow room for expansion during baking.

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