Highland barley yoghourt stick

Abstract

The invention relates to a highland barley yoghourt stick, which is prepared by the following steps: firstly preparing highland barley crisp chips, then uniformly mixing honey, egg white, coconut oil, salt and the like in a mixing machine to form a mixture A, adding the highland barley crisp chips into the mixture A, uniformly mixing, then feeding into a molding press for shaping, uniformly spreading solid auxiliary materials on the upper surface of the shaped product, then secondary mold pressing is performed to obtain an initial product, the initial product is baked, the upper fire temperature is 120 DEG C, the lower fire temperature is 100 DEG C, the baking time is 15 min, natural cooling is performed after baking is completed, and the highland barley sticks with the original taste are obtained; and coating the chocolate coating slurry on the surface, except for the solid auxiliary materials, of the original-taste highland barley bar, and cooling to obtain the original-taste highland barley yoghourt bar. The highland barley instant food is clean in formula, free of chemical additives, free of artificial pigments, preservatives and refined sugar, rich in taste and easy to manufacture, oxygen is isolated by means of natural antioxidant ingredients of highland barley, oxidation resistance of vitamin C and a nitrogen filling packaging process, the shelf life is prolonged, and the highland barley instant food is healthy and delicious convenient food.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a barley yogurt stick. Background Technology

[0002] As consumers' demand for healthy foods grows, the yogurt cereal bar market is developing towards functionalization, personalization, and convenience. Functional yogurt cereal bars are gradually becoming a market favorite, such as products with added probiotics and dietary fiber, aiming to improve consumers' gut health. At the same time, the yogurt cereal bar market is also showing a trend towards diversification in consumption scenarios and target groups, such as light-weight yogurt cereal bars for those trying to lose weight and high-protein yogurt cereal bars for men who exercise.

[0003] Barley, a grain rich in dietary fiber and trace elements, boasts high nutritional value, characterized by high protein, high fiber, high vitamins, and low fat and sugar. Its protein content ranges from 6.35% to 21.00%, with an average of 11.31%, higher than wheat, rice, and corn. Total dietary fiber reaches 16% (soluble fiber 6.37%, 15 times that of wheat), promoting intestinal peristalsis and eliminating toxins. Its β-glucan content is approximately 6.57%, 50 times that of wheat, which can slow the rise in blood sugar and lower cholesterol, making it an ideal choice for those controlling blood sugar and losing fat. It is also rich in branched-chain starch, essential amino acids, and trace elements such as calcium, iron, zinc, and selenium, offering benefits such as protecting the gastric mucosa and enhancing immunity. Crude fat ranges from 1.18% to 3.09%, with an average of 2.13%, lower than corn and oats but higher than wheat and rice. It also contains oleic acid, linoleic acid, and linolenic acid, which have cholesterol-lowering effects, and is rich in B vitamins and vitamin C. For a long time, barley has been mainly used to make tsampa flour for consumption. This consumption method has limited the geographical scope of barley consumption. In addition, tsampa, a traditional food, has the disadvantage of being inconvenient to carry and eat, which makes it difficult to promote it on a large scale.

[0004] Currently, in the commercially available yogurt stick market, competing products generally use common grains as raw materials, such as wheat, corn, and quinoa, while the use of highland barley is relatively rare. Furthermore, some yogurt sticks add food additives such as leavening agents, emulsifiers, sweeteners, and flavorings to enhance taste and flavor. This not only affects the product's health attributes but also creates a certain psychological burden for consumers. Summary of the Invention

[0005] To address the above problems, this invention provides a barley yogurt stick. Barley is made into crispy barley flakes, which are then combined with honey, egg whites, coconut oil, goji berries, pumpkin seeds, raisins, cashews, and other ingredients to create the barley stick. The barley stick contains no additives; all ingredients are food-grade. It can be eaten directly or coated with a chocolate coating to enhance its texture and flavor, catering to different consumer needs. This invention expands the application of barley, presenting it in a novel form within everyday food, offering a rich variety of flavors, and being additive-free—a healthy and nutritious snack.

[0006] This invention is specifically achieved through the following technical solution: A barley yogurt stick according to this invention comprises honey, egg white, coconut oil, salt, crispy barley flakes, goji berries, pumpkin seeds, raisins, and cashews, wherein the mass ratio of honey, egg white, coconut oil, salt, crispy barley flakes, goji berries, pumpkin seeds, raisins, and cashews is 7.5-7.8: 4.5-4.8: 3.0-3.2: 0.4-0.5: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.8; the barley yogurt stick is prepared according to the following steps: (1) Making highland barley crisps: Grind highland barley into highland barley flour, mix highland barley flour with glutinous rice flour, corn flour, white sugar, salt and water, and then extrude it into shape to obtain highland barley crisps. Dry the highland barley crisps at 80-100℃ for 10-30 minutes to reduce the moisture content to below 5% to make highland barley crisps; The mass ratio of highland barley flour, glutinous rice flour, corn flour, white sugar, salt and water is 50-60:25-30:15-20:4-6:0.8-1:16-20; (2) Making the initial product: Add honey, egg white, coconut oil and salt to the mixer and mix thoroughly to obtain mixture A. Add barley chips to mixture A and mix thoroughly before sending it to the molding machine. The mixture is molded once in the molding machine to obtain multiple independent product bodies. Solid auxiliary materials are evenly sprinkled on the surface of the product body after one molding. The solid auxiliary materials include wolfberry, pumpkin seeds, raisins and cashews. The solid auxiliary materials are mixed according to the weight ratio and evenly sprinkled on the surface of the product body after one molding. Then the molding operation is performed again to make the solid auxiliary materials firmly bonded to the surface of the product body to obtain the initial product. In this step, the mass ratio of honey, egg white, coconut oil, salt, barley crisps, goji berries, pumpkin seeds, raisins, and cashews is 7.5-7.8: 4.5-4.8: 3.0-3.2: 0.4-0.5: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.8; (3) Making barley sticks: The initial product is placed in an oven for baking. The upper heat temperature is 120℃ and the lower heat temperature is 100℃. The baking time is 15 minutes. After baking, it is naturally cooled to obtain the original flavor barley sticks. (4) Making barley yogurt sticks: Send the original barley sticks into the coating spraying machine and coat the side of the original barley sticks except for the side with solid auxiliary materials with chocolate coating paste. After cooling, the original barley yogurt sticks are obtained.

[0007] Preferably, in step (2), the mass ratio of honey, egg white, coconut oil, salt, barley crisps, goji berries, pumpkin seeds, raisins, and cashews is 7.576:4.545:3.03:0.455:50:1.515:1.515:5.303:4.545.

[0008] In the aforementioned barley yogurt stick, the ingredients of mixture A in step (2) may also include cocoa powder, and the mass ratio of honey, egg white, coconut oil, salt, cocoa powder, barley chips, goji berries, pumpkin seeds, raisins, and cashews is 7.5-7.8: 6.0-6.4: 3.0-3.2: 0.6-0.8: 1.5-1.8: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.8; at this time, step (3) yields cocoa-flavored barley sticks, and step (4) yields cocoa-flavored barley yogurt sticks. Preferably, the mass ratio of honey, egg white, coconut oil, salt, cocoa powder, barley crisps, goji berries, pumpkin seeds, raisins, and cashews is 7.576:6.061:3.03:0.606:1.515:50:1.515:1.515:5.303:4.545.

[0009] The aforementioned barley yogurt sticks, in step (2), the ingredients of mixture A may also include coconut powder and coconut chips, and the mass ratio of honey, egg white, coconut oil, salt, coconut powder, coconut chips, barley chips, goji berries, pumpkin seeds, raisins and cashews is 7.5-7.8: 6.0-6.4: 3.0-3.2: 0.6-0.8: 1.5-1.8: 7.5-7.8: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.8; at this time, step (3) yields coconut-flavored barley sticks, and step (4) yields coconut-flavored barley yogurt sticks. Preferably, the mass ratio of honey, egg white, coconut oil, salt, coconut powder, coconut chips, barley chips, goji berries, pumpkin seeds, raisins, and cashews is 7.576:6.061:3.03:0.606:1.515:7.576:50:1.515:1.515:5.303:4.545.

[0010] Preferably, in step (1), the particle size of the barley flour is 80-100 mesh, and the mass ratio of barley flour, glutinous rice flour, corn flour, white sugar, salt and water is 55:25:15:4:0.8:16.

[0011] Furthermore, the chocolate coating comprises cocoa butter substitute white chocolate, vitamin C powder, yak milk powder, and yogurt starter powder, with a mass ratio of cocoa butter substitute white chocolate, vitamin C powder, yak milk powder, and yogurt starter powder of 200:8:1:2; the method for preparing the chocolate coating slurry comprises: heating and melting the cocoa butter substitute white chocolate into a liquid state, then adding vitamin C powder, yak milk powder, and yogurt starter powder, mixing evenly to obtain the chocolate coating slurry.

[0012] Preferably, in the aforementioned ingredients of the highland barley yogurt stick, the highland barley is preferably from Tibet, Ganzi or Aba in Sichuan, the goji berries are preferably wild Shiqu goji berries, and the coconut oil is preferably cold-pressed coconut oil.

[0013] Compared with existing technologies, this invention has significant advantages and beneficial effects. Through the above technical solution, this invention achieves considerable technological advancement and practicality, and has broad application value, possessing at least the following advantages: (1) This invention uses highland barley as the main raw material, which is made into highland barley crisps. These crisps are then combined with honey, egg white, coconut oil, salt, goji berries, pumpkin seeds, raisins, cashews, etc., to make plain highland barley bars. The plain highland barley bars do not have a chocolate coating and can be eaten directly, achieving "light food", "low sugar", and "low fat" to meet the needs of a healthy diet. Cocoa powder can also be added to the ingredients to make cocoa-flavored highland barley bars, or coconut powder and coconut crisps can be added to the ingredients to make coconut-flavored highland barley bars. While meeting the requirements of "light food", "low sugar", and "low fat", these bars offer more diverse flavors to meet the needs of different consumers. You can also coat the original, cocoa, and coconut barley sticks with a chocolate yogurt coating to make chocolate-coated original, cocoa, and coconut barley yogurt sticks, thus enriching the flavor of the yogurt sticks, expanding the product's target audience, and meeting the needs of consumers of different ages. It is a new type of snack that combines health and deliciousness.

[0014] (2) The barley yogurt sticks of this invention have three major differentiated advantages: "locally sourced raw materials + healthy process + clean formula". They are made from carefully selected Tibetan barley, Sichuan Ganzi and Aba barley, and wild Shiqu wolfberry as the two core ingredients. Tibetan barley grows at an altitude of over 3,000 meters and has a much higher content of dietary fiber and β-glucan than ordinary grains, resulting in a stronger feeling of fullness and blood sugar control. Wild Shiqu wolfberry is naturally sweet and rich in wolfberry polysaccharides and trace elements. The combination of the two not only preserves the characteristics of the plateau region, but also forms a nutritional complement of "grain + natural fruit flavor". Cold-pressed coconut oil is used instead of traditional shortening and hydrogenated vegetable oil, which avoids the introduction of trans fatty acids. The medium-chain fatty acids in coconut oil are easy to metabolize and do not accumulate. It can give the product a crispy texture and a light coconut aroma at the same time, solving the problem of "dry, hard and rough" traditional grain bars.

[0015] (3) From a nutritional perspective, highland barley is rich in protein, dietary fiber, β-glucan, and various amino acids and trace elements. These components have significant health-promoting effects, such as lowering blood lipids and enhancing immunity. Goji berries, on the other hand, are known for their rich vitamin C, carotene, and antioxidants, which help improve the nutritional value and functionality of the product. Therefore, the highland barley yogurt sticks prepared in this invention not only have a unique advantage in taste but also significant advantages in nutritional components, better meeting the modern consumer's pursuit of healthy food.

[0016] (4) The formula of this invention is clean, with no chemical additives, no artificial coloring, no preservatives, and no refined sugar. It relies on the natural antioxidant components of highland barley and the antioxidant properties of vitamin C, as well as nitrogen-filled packaging and other processes to extend the shelf life, truly achieving "a clean ingredient list and all the ingredients you eat are real ingredients". Attached Figure Description

[0017] Figure 1 This is a photograph of the original flavor barley yogurt stick made in Example 19.

[0018] Figure 2 This is a photograph of the cocoa-flavored barley yogurt stick made in Example 21.

[0019] Figure 3 This is a photograph of the coconut-flavored barley yogurt sticks made in Example 23. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] The present invention will be described in detail below with specific embodiments. Unless otherwise specified, all conditions in the following embodiments are performed under conventional conditions or conditions recommended by the manufacturer. Raw materials and reagents whose manufacturers are not specified are all commercially available products. The barley used in the following embodiments is from Tibet, Ganzi and Aba in Sichuan Province; the goji berries are wild Shiqu goji berries; and the coconut oil is cold-pressed coconut oil.

[0022] Example 1 Ingredients: 330 g highland barley chips, 50 g honey, 30 g egg white, 10 g coconut oil, 1.5 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0023] Preparation method: (1) Grind the barley into barley flour with a particle size of 80-100 mesh. Mix 550 g of barley flour, 250 g of glutinous rice flour, 150 g of corn flour, 40 g of white sugar, 8 g of salt and 160 g of water, and then put them into a twin-screw extruder to extrude and shape them into barley flakes. Place the barley flakes in a multi-layer electric oven or hot air dryer and dry them at 80-100℃ for 10-30 minutes to reduce the moisture content to below 5% and make barley crisps.

[0024] (2) Mix 50 g of honey, 30 g of egg white, 10 g of coconut oil and 1.5 g of salt thoroughly to obtain mixture A. Add 330 g of highland barley chips to mixture A, mix well and press into multiple cuboid samples using a mold. Spread solid excipients evenly on the surface of the samples. The solid excipients include 10 g of wolfberry, 10 g of pumpkin seeds, 35 g of raisins and 30 g of cashews. Mix these four solid excipients according to the weight ratio and spread evenly on the surface of the samples. Then press again with a mold to firmly bond the solid excipients to the surface of the samples to obtain the initial product.

[0025] (3) The initial product is placed in the oven for baking. The baking temperature is 120°C for the top heat and 100°C for the bottom heat. The baking time is 15 min. After baking, the product is allowed to cool naturally to obtain barley sticks.

[0026] (4) Coat the barley sticks with a thin layer of chocolate coating paste on the side except for the side with solid excipients. After cooling, barley yogurt sticks are obtained. The raw materials for the chocolate coating include cocoa butter substitute white chocolate, vitamin C powder, yak milk powder, and yogurt starter powder, and the mass ratio of cocoa butter substitute white chocolate, vitamin C powder, yak milk powder, and yogurt starter powder is 200:8:1:2. Weigh the corresponding raw materials according to the above ratio, first heat and melt the cocoa butter substitute white chocolate into a liquid state, then add the measured vitamin C powder, yak milk powder, and yogurt starter powder, mix evenly, and obtain the chocolate coating paste.

[0027] Preferably, in this embodiment, based on 330g of barley chips, the barley bars made by adding the other ingredients require approximately 50g of chocolate coating paste, which is then evenly applied to the surface of each barley bar. However, this description is not intended to limit the invention. In practical applications, the amount of chocolate coating paste used needs to be flexibly adjusted according to the size and thickness of the barley bars and the thickness of the chocolate coating.

[0028] Example 2 Ingredients: 330 g highland barley chips, 50 g honey, 30 g egg white, 20 g coconut oil, 3 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0029] The preparation steps are the same as in Example 1.

[0030] Example 3 Ingredients: 330 g highland barley chips, 50 g honey, 30 g egg white, 30 g coconut oil, 4.5 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0031] The preparation steps are the same as in Example 1.

[0032] Example 4 Ingredients: 330 g highland barley chips, 50 g honey, 40 g egg white, 10 g coconut oil, 3 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0033] The preparation steps are the same as in Example 1.

[0034] Example 5 Ingredients: 330 g highland barley chips, 50 g honey, 40 g egg white, 20 g coconut oil, 4.5 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0035] The preparation steps are the same as in Example 1.

[0036] Example 6 Ingredients: 330 g highland barley chips, 50 g honey, 40 g egg white, 30 g coconut oil, 1.5 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0037] The preparation steps are the same as in Example 1.

[0038] Example 7 Ingredients: 330 g highland barley chips, 50 g honey, 50 g egg white, 10 g coconut oil, 4.5 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0039] The preparation steps are the same as in Example 1.

[0040] Example 8 Ingredients: 330 g highland barley chips, 50 g honey, 50 g egg white, 20 g coconut oil, 1.5 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0041] The preparation steps are the same as in Example 1.

[0042] Example 9 Ingredients: 330 g highland barley chips, 50 g honey, 50 g egg white, 30 g coconut oil, 3 g salt, 10 g goji berries, 10 g pumpkin seeds, 35 g raisins, 30 g cashews.

[0043] The preparation steps are the same as in Example 1.

[0044] Forty people were recruited to evaluate the barley yogurt bars prepared in Examples 1-9. These 40 evaluators included 10 people aged 6-12, 10 people aged 12-25, 10 people aged 25-45, and 10 people aged 45-70. Each group consisted of 5 men and 5 women. The evaluation criteria are shown in Table 1 below. Table 1. Sensory Evaluation Scoring Table for Barley Yogurt Sticks The average score for each age group was obtained by dividing the sum of the scores for each age group by 10. Then, the final score for the barley yogurt bars prepared in each example was obtained by dividing the sum of the average scores for the four age groups by 4. The results are shown in Table 2 below: Table 2. Ingredient ratios and scoring results of the barley yogurt bars prepared in Examples 1-9 As shown in Table 2, the barley yogurt sticks made with the recipe in Example 2 received the highest score, indicating that the product made with this recipe and process has a crispy texture and a balanced sweet and salty taste, which can be loved by consumers of all ages.

[0045] Example 10 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 120°C, the lower heat temperature was set to 90°C, the baking time was set to 10 min, and the remaining steps remained unchanged.

[0046] Example 11 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 120°C, the lower heat temperature was set to 110°C, the baking time was set to 20 min, and the remaining steps remained unchanged.

[0047] Example 12 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 125°C, the lower heat temperature was set to 90°C, the baking time was set to 15 min, and the remaining steps remained unchanged.

[0048] Example 13 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 125°C, the lower heat temperature was set to 100°C, the baking time was set to 20 min, and the remaining steps remained unchanged.

[0049] Example 14 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 125°C, the lower heat temperature was set to 110°C, the baking time was set to 10 min, and the remaining steps remained unchanged.

[0050] Example 15 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 130°C, the lower heat temperature was set to 90°C, the baking time was set to 20 min, and the remaining steps remained unchanged.

[0051] Example 16 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 130°C, the lower heat temperature was set to 100°C, the baking time was set to 10 min, and the remaining steps remained unchanged.

[0052] Example 17 Following the formula of Example 2 and the preparation process of Example 1, the upper heat temperature was set to 130°C, the lower heat temperature was set to 110°C, the baking time was set to 15 min, and the remaining steps remained unchanged.

[0053] Forty people were recruited to evaluate the barley yogurt bars prepared in Examples 10-17. The forty evaluators included 10 people aged 6-12, 10 people aged 12-25, 10 people aged 25-45, and 10 people aged 45-70. Each group consisted of 5 men and 5 women. The evaluation criteria are shown in Table 1 above, and the evaluation results are shown in Table 3 below. Table 3. Scoring results of the barley yogurt bars prepared in Examples 10-17 As shown in Table 3, the barley yogurt sticks made according to the recipe of Example 2, with an upper heat temperature of 120℃, a lower heat temperature of 100℃, and a baking time of 15 minutes, received the highest score.

[0054] Industrial production was carried out according to the formula and process of Example 2. Cocoa powder, coconut powder, and coconut flakes were added as needed, and the amounts of egg white and salt were adjusted appropriately to prepare barley yogurt bars of different flavors. The mixer used in the following examples was a Hanyuan Machinery HY-JB30 nut bar mixer, the molding machine was a fully automatic FTLD60X-1 block press, the baking oven was a Saisida NFX32C oven, and the coating spraying machine was a Jinying SLP-900 spraying machine.

[0055] Example 18 Original flavor barley sticks: Ingredients: 50 kg of highland barley chips, 7.576 kg of honey, 4.545 kg of egg whites, 3.030 kg of coconut oil, 0.455 kg of salt, 1.515 kg of goji berries, 1.515 kg of pumpkin seeds, 5.303 kg of raisins, and 4.545 kg of cashews.

[0056] Preparation method: (1) Grind the barley into barley flour with a particle size of 80-100 mesh. Mix 55 kg of barley flour, 25 kg of glutinous rice flour, 15 kg of corn flour, 4 kg of white sugar, 0.8 kg of salt and 16 kg of water, and then put them into a twin-screw extruder to extrude and shape them into barley flakes. Place the barley flakes in a multi-layer electric oven or hot air dryer and dry them at 80-100℃ for 10-20 minutes to reduce the moisture content to below 5% and make barley crisps.

[0057] (2) Add 7.576 kg of honey, 4.545 kg of egg white, 3.030 kg of coconut oil, and 0.455 kg of salt to a mixer and mix thoroughly to obtain mixture A. Add 50 kg of highland barley chips to mixture A and mix thoroughly using a mixer. Then, send the mixture to a molding machine. The mixture is molded in the molding machine to obtain multiple independent product bodies. The size of the product bodies can be changed according to the mold size of the molding machine. Then, evenly spread solid auxiliary materials on the surface of the product bodies after one molding. The solid auxiliary materials include 1.515 kg of wolfberry, 1.515 kg of pumpkin seeds, 5.303 kg of raisins, and 4.545 kg of cashews. Mix these four solid auxiliary materials according to the weight ratio and then evenly spread them on the surface of the product bodies after one molding using a molding machine. Then, perform another molding operation to firmly bond the solid auxiliary materials to the surface of the product bodies to obtain the initial product.

[0058] (3) Place the initial product into the oven for baking. The baking temperature is 120℃ for the top heat and 100℃ for the bottom heat. The baking time is 15 minutes. After baking, let it cool naturally to obtain the original flavor barley sticks. The baked original flavor barley sticks can be eaten directly.

[0059] Based on the above ingredient ratio, approximately 6060-6439 plain barley sticks with a size of approximately 4.7cm × 3.5cm can be made. This number depends on the size of the mold and is not considered a limitation of the present invention.

[0060] Example 19 Plain Barley Yogurt Sticks The original barley sticks obtained in Example 18 were fed into a coating spraying machine. Chocolate coating paste was applied to all sides of the original barley sticks except for the side with solid excipients. After cooling, original barley yogurt sticks were obtained. Figure 1 This is a photograph of the original flavor barley yogurt sticks produced in this embodiment.

[0061] The chocolate coating paste comprises cocoa butter substitute white chocolate, vitamin C powder, yak milk powder, and yogurt starter powder, with a mass ratio of 200:8:1:2. According to this mass ratio, 1000g of cocoa butter substitute white chocolate is weighed and melted into a liquid state. Then, 40g of vitamin C powder, 5g of yak milk powder, and 10g of yogurt starter powder are added and mixed evenly to obtain the chocolate coating paste. This weight-proportioned chocolate coating paste can coat approximately 190 plain barley sticks prepared in Example 18. The specific amount depends on the size of the plain barley sticks and the coating thickness, and is not considered a limitation of the invention.

[0062] Example 20 Cocoa-flavored barley sticks: Ingredients: 50 kg of highland barley chips, 7.576 kg of honey, 6.061 kg of egg whites, 3.030 kg of coconut oil, 0.606 kg of salt, 1.515 kg of cocoa powder, 1.515 kg of goji berries, 1.515 kg of pumpkin seeds, 5.303 kg of raisins, and 4.545 kg of cashews.

[0063] Preparation method: (1) The method for making highland barley crisps is the same as in Example 18.

[0064] (2) Add 7.576 kg of honey, 6.061 kg of egg white, 3.030 kg of coconut oil, 0.606 kg of salt, and 1.515 kg of cocoa powder to a mixer and mix thoroughly to obtain mixture A. Add 50 kg of highland barley chips to mixture A and mix thoroughly using a mixer. Then, send the mixture to a molding machine. The mixture is molded in the molding machine to obtain multiple independent product bodies. The size of the product bodies can be changed according to the mold size of the molding machine. Then, evenly sprinkle solid auxiliary materials on the surface of the product bodies after one molding. The solid auxiliary materials include 1.515 kg of goji berries, 1.515 kg of pumpkin seeds, 5.303 kg of raisins, and 4.545 kg of cashews. Mix these four solid auxiliary materials according to the weight ratio and then evenly sprinkle them on the surface of the product bodies after one molding using a molding machine. Then, perform another molding operation to firmly bond the solid auxiliary materials to the surface of the product bodies to obtain the initial product.

[0065] (3) Place the initial product into an oven for baking. The baking temperature is 120℃ for the top heat and 100℃ for the bottom heat. The baking time is 15 minutes. After baking, allow it to cool naturally to obtain cocoa-flavored barley sticks. The baked cocoa-flavored barley sticks can be eaten directly.

[0066] Based on the above ingredient ratio, approximately 6060-6439 cocoa-flavored barley sticks with a size of approximately 4.7cm × 3.5cm can be made. This number depends on the size of the mold and is not considered a limitation of the present invention.

[0067] Example 21 Cocoa-flavored barley yogurt sticks The cocoa-flavored barley sticks obtained in Example 20 were fed into a coating spraying machine. Chocolate coating paste was applied to all sides of the cocoa-flavored barley sticks except for the side with solid excipients. After cooling, cocoa-flavored barley yogurt sticks were obtained. Figure 2 This is a photograph of the actual product of the cocoa-flavored barley yogurt stick made in this embodiment.

[0068] The ingredients and preparation method for the chocolate coating are the same as in Example 19.

[0069] Example 22 Coconut-flavored barley sticks: Ingredients: 50 kg highland barley chips, 7.576 kg honey, 6.061 kg egg whites, 3.030 kg coconut oil, 0.606 kg salt, 1.515 kg coconut powder, 7.576 kg coconut chips, 1.515 kg goji berries, 1.515 kg pumpkin seeds, 5.303 kg raisins, and 4.545 kg cashews.

[0070] Preparation method: (1) The method for making highland barley crisps is the same as in Example 18.

[0071] (2) Add 7.576 kg of honey, 6.061 kg of egg white, 3.030 kg of coconut oil, 0.606 kg of salt, 1.515 kg of coconut powder, and 7.576 kg of coconut chips to a mixer and mix thoroughly to obtain mixture A. Add 50 kg of highland barley chips to mixture A and mix thoroughly using a mixer. Then, send the mixture to a molding machine. The mixture is molded in the molding machine to obtain multiple independent product bodies. The size of the product bodies can be changed according to the mold size of the molding machine. Then, evenly sprinkle solid auxiliary materials on the surface of the product bodies after one molding. The solid auxiliary materials include 1.515 kg of goji berries, 1.515 kg of pumpkin seeds, 5.303 kg of raisins, and 4.545 kg of cashews. Mix these four solid auxiliary materials according to the weight ratio and then evenly sprinkle them on the surface of the product bodies after one molding using a molding machine. Then, perform another molding operation to firmly bond the solid auxiliary materials to the surface of the product bodies to obtain the initial product.

[0072] (3) Place the initial product into an oven for baking. The baking temperature is 120℃ for the top heat and 100℃ for the bottom heat. The baking time is 15 minutes. After baking, allow it to cool naturally to obtain coconut-flavored barley sticks. The baked coconut-flavored barley sticks can be eaten directly.

[0073] Based on the above ingredient ratio, approximately 6060-6439 coconut-flavored barley sticks with a size of approximately 4.7cm × 3.5cm can be made. This number depends on the size of the mold and is not considered a limitation of the present invention.

[0074] Example 23 Coconut-flavored barley yogurt sticks The coconut-flavored barley sticks obtained in Example 22 were fed into a coating spraying machine. Chocolate coating paste was applied to all sides of the coconut-flavored barley sticks except for the side with solid excipients. After cooling, coconut-flavored barley yogurt sticks were obtained. Figure 3 This is a photograph of the actual coconut-flavored barley yogurt sticks produced in this embodiment.

[0075] The ingredients and preparation method for the chocolate coating are the same as in Example 19.

[0076] Optionally, the above embodiments also include a packaging step for the final obtained barley bars or barley yogurt bars. Packaging can be done manually (suitable for small quantities) or by feeding the barley bars or barley yogurt bars into a packaging machine and filling it with nitrogen. The packaging process is a well-established existing technology and will not be described in detail here.

[0077] This invention processes highland barley into crispy barley flakes. After baking or puffing, the crispy flakes develop a crisp texture, contrasting with the softer or more crunchy components of the barley sticks (such as syrup and nuts), thus enhancing the product's chewing appeal. The crispy barley flakes retain the natural aroma of highland barley, highlighting the unique characteristics of the barley yogurt sticks. Furthermore, the granular texture of the crispy flakes helps support the overall structure of the barley sticks, maintaining their attractive shape. Highland barley itself is rich in dietary fiber and beta-glucan, and the addition of the crispy barley flakes further increases the nutritional value of the yogurt sticks.

[0078] Honey plays multiple roles in the barley yogurt sticks of this invention. Firstly, it is a natural sweetener, resulting in a more pleasant taste and greater consumer acceptance. Furthermore, honey has viscosity and stickiness; it becomes more fluid when heated and thickens upon cooling. During the production process, the melted honey evenly coats all the dry ingredients, acting as a "glue" to firmly bind them together, allowing the barley sticks to take shape and maintain their form, preventing them from crumbling. Honey also has hygroscopic properties, helping the barley sticks maintain a certain level of moisture and softness, preventing the finished product from becoming too dry, hard, rough, and difficult to swallow. The viscous network structure formed after the honey cools and solidifies gives the barley sticks a unique toughness and chewiness. Honey can also coat the grain particles, reducing the powdery texture of eating the grains directly. Honey also possesses unique floral, fruity, or herbal aromas. These complex natural flavors add layers and depth to barley bars, blending beautifully with the grainy aroma of barley, the oily aroma of nuts, and the sweet and sour taste of dried fruits, enhancing the overall flavor experience. The flavor is richer and more natural than simply using white sugar. During roasting or heating, the sugars in honey participate in the Maillard reaction, which helps the barley bars achieve an appealing golden or brown appearance and produces additional roasted aromas.

[0079] Egg whites play a crucial role in making barley bars, primarily serving to bind, shape, enhance texture, and provide structural stability. Barley flakes themselves lack gluten and are therefore not sticky or elastic. Egg whites, rich in protein, coagulate and denature during mixing and baking, forming a network structure. This network firmly "glues" the barley grains, nuts, seeds, and dried fruits together, allowing the mixture to take shape. Without egg whites (or other strong binders like honey / syrup), barley bars would easily fall apart. During baking, the moisture in the egg whites evaporates, and the protein network coagulates and hardens. This provides the necessary firmness and structural support to maintain the barley bar's shape, preventing it from becoming mushy. The coagulation of the egg whites gives the barley bars a crisp or chewy texture, preventing them from becoming overly powdery or crumbly.

[0080] Coconut oil is solid at room temperature and can solidify again after baking and cooling. It can evenly coat barley flakes, nuts, seeds, etc., forming a thin, crisp layer during baking and solidifying upon cooling, giving barley bars a crisp or crunchy texture (similar to the role of butter in cookies). It can replace butter or vegetable oil and achieves a crisp texture more easily than liquid vegetable oil, while also having a more plant-based health label than butter. Unrefined virgin coconut oil has a natural coconut aroma, adding a mellow tropical flavor to barley bars and harmonizing with common ingredients such as honey, nuts, and chocolate. Coconut oil is rich in medium-chain fatty acids such as lauric acid, which are highly metabolized and provide rapid energy, aligning with the functional positioning of energy bars. It is suitable for vegetarians (lacto-ovo vegetarians) and those who avoid animal fats. Coconut oil contains natural antioxidants (especially virgin coconut oil), which can slightly delay the oxidation and rancidity of oils in nuts and seeds, extending shelf life.

[0081] The core function of salt is to provide a basic salty taste and enhance the product's crispness, highlighting the natural grain aroma of the barley and the caramelized flavor from roasting / frying. The crisps themselves have a dry, porous structure, making them highly susceptible to absorbing moisture from the air, softening, losing their crispness, and even mold. Salt reduces the overall water activity of the product; lower water activity effectively inhibits the growth and reproduction of microorganisms (bacteria, mold), which is crucial for barley bars, which are primarily composed of highly hygroscopic crisps, significantly extending shelf life and maintaining their crisp texture.

[0082] The slightly bitter taste of cocoa powder can neutralize the sugar in the recipe, preventing it from being too sweet and making the overall flavor more harmonious. Cocoa powder can add a rich chocolate flavor to barley crisps, enriching the product's texture and making it especially suitable for consumers who like sweets or chocolate flavors. Cocoa powder contains polyphenols (such as flavonols), which have certain antioxidant properties and can enhance the product's health benefits. If barley flour or other ingredients have a special odor, the strong flavor of cocoa powder can mask it.

[0083] Coconut powder has a subtle coconut aroma and a slightly sweet flavor, adding a tropical touch to yogurt bars. Rich in dietary fiber, it absorbs 4-5 times more water than regular flour, helping to absorb liquids in the recipe (honey, egg liquid), making the mixture easier to shape and reducing the risk of it crumbling or breaking. Low in carbohydrates and high in dietary fiber, coconut powder contains medium-chain fatty acids (such as lauric acid), providing rapid energy metabolism support. When combined with barley, it enhances the gluten-free properties, making it suitable for people with sensitivities.

[0084] The addition of coconut flakes to the barley bar provides a dual texture of "crispy + creamy," enriching the eating experience. The crunchy texture of the coconut flakes (especially the toasted kind) prevents the flavor from being monotonous. The toasted aroma of the coconut flakes (containing a small amount of natural oils) neutralizes the grain flavor of the barley, adding a refreshing tropical taste. Furthermore, the coconut flakes contain lauric acid and other components that provide a quick energy boost, making them suitable as a post-workout energy bar or meal replacement. The combined fiber of the coconut flakes and barley enhances satiety and aids digestion.

[0085] Pumpkin seeds contain approximately 30% protein, are high in magnesium and zinc, and contain Omega-3 and Omega-6, which are beneficial for cardiovascular health and can balance the carbohydrate structure of barley. Roasted pumpkin seeds provide a distinct grainy texture, contrasting with the taste of barley and preventing monotony. The aroma of pumpkin seeds is delicate and slightly sweet, not masking the natural flavor of barley, but neutralizing any potential bitterness.

[0086] Crushing or chopping cashews gives barley bars a smooth and creamy texture, balancing the roughness of the barley. Lightly roasted cashew nuts provide a crispness, creating a layered texture with the barley chips. Cashews have a natural sweetness and creamy aroma, reducing the need for added sugar in recipes. They are also rich in monounsaturated fatty acids (such as oleic acid), beneficial for cardiovascular health, providing sustained energy, and suitable for post-workout replenishment or meal replacement needs.

[0087] Adding Shiqu goji berries to the production of highland barley bars gives the product a unique Chinese health-preserving flavor and nutritional benefits. Shiqu goji berries are rich in goji polysaccharides, beta-carotene, and vitamin C, and contain iron, zinc, and selenium, making them suitable for the snack needs of women or those with sub-optimal health. Furthermore, the natural sweetness of goji berries can partially replace sugar, making them suitable for sugar-controlled formulas. The subtle sweetness and honey-like aroma of goji berries can neutralize the astringent taste of highland barley.

[0088] Adding raisins to barley bars offers multiple benefits, optimizing both texture and flavor while increasing nutritional value and visual appeal. The soft texture of raisins contrasts with the crisp or chewy texture of barley and oats, creating a richer, more complex flavor profile. Raisins are also rich in glucose and fructose, making them ideal for a quick energy boost after exercise. Their high dietary fiber content promotes intestinal motility and works synergistically with barley fiber to enhance satiety.

[0089] Dissolving yogurt powder can enhance the creamy texture of chocolate, and its natural lactic acid fermentation flavor can neutralize the sweetness of the chocolate.

[0090] Yak milk powder offers a richer, creamier flavor, similar to the texture of butter and chocolate. It contains 20%-30% more protein than regular milk powder, making it suitable for athletes. Furthermore, yak milk does not contain A1 casein, reducing the risk of allergies.

[0091] Vitamin C can slow down the oxidation of white chocolate, extending its shelf life. Its acidity can neutralize the sweetness of white chocolate, mimicking the flavor of yogurt white chocolate. The addition of vitamin C powder turns the white chocolate a light pink color, which can neutralize the dullness of the dark barley sticks when used as a coating, making the color scheme more harmonious.

[0092] The above description is merely an embodiment of the present invention and is not intended to limit the present invention in any way. The present invention can also have other embodiments based on the above structure and function, which will not be listed hereafter. Therefore, any simple modifications, equivalent changes, and alterations made by those skilled in the art to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A barley yogurt stick, characterized in that... Its ingredients include honey, egg white, coconut oil, salt, barley crisps, goji berries, pumpkin seeds, raisins, and cashews, with the following mass ratio: honey, egg white, coconut oil, salt, barley crisps, goji berries, pumpkin seeds, raisins, and cashews: 7.5-7.8: 4.5-4.8: 3.0-3.2: 0.4-0.5: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.

8. Barley yogurt sticks are prepared according to the following steps: (1) Making highland barley crisps: Grind highland barley into highland barley flour, mix highland barley flour with glutinous rice flour, corn flour, white sugar, salt and water, and then extrude it into shape to obtain highland barley crisps. Dry the highland barley crisps at 80-100℃ for 10-30 minutes to reduce the moisture content to below 5% to make highland barley crisps; The mass ratio of highland barley flour, glutinous rice flour, corn flour, white sugar, salt and water is 50-60:25-30:15-20:4-6:0.8-1:16-20; (2) Making the initial product: Add honey, egg white, coconut oil and salt to the mixer and mix thoroughly to obtain mixture A. Add barley chips to mixture A and mix thoroughly before sending it to the molding machine. The mixture is molded once in the molding machine to obtain multiple independent product bodies. Solid auxiliary materials are evenly sprinkled on the surface of the product body after one molding. The solid auxiliary materials include wolfberry, pumpkin seeds, raisins and cashews. The solid auxiliary materials are mixed according to the weight ratio and evenly sprinkled on the surface of the product body after one molding. Then the molding operation is performed again to make the solid auxiliary materials firmly bonded to the surface of the product body to obtain the initial product. In this step, the mass ratio of honey, egg white, coconut oil, salt, barley crisps, goji berries, pumpkin seeds, raisins, and cashews is 7.5-7.8: 4.5-4.8: 3.0-3.2: 0.4-0.5: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.8; (3) Making barley sticks: The initial product is placed in an oven for baking. The upper heat temperature is 120℃ and the lower heat temperature is 100℃. The baking time is 15 minutes. After baking, it is naturally cooled to obtain the original flavor barley sticks. (4) Making barley yogurt sticks: Send the original barley sticks into the coating spraying machine and coat the side of the original barley sticks except for the side with solid auxiliary materials with chocolate coating paste. After cooling, the original barley yogurt sticks are obtained.

2. The barley yogurt stick as described in claim 1, characterized in that... In step (2), the ingredients of mixture A also include cocoa powder, and the mass ratio of honey, egg white, coconut oil, salt, cocoa powder, barley crisps, goji berries, pumpkin seeds, raisins and cashews is 7.5-7.8: 6.0-6.4: 3.0-3.2: 0.6-0.8: 1.5-1.8: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.8; step (3) yields cocoa-flavored barley sticks, and step (4) yields cocoa-flavored barley yogurt sticks.

3. The barley yogurt stick as described in claim 1, characterized in that... In step (2), the ingredients of mixture A also include coconut powder and coconut chips. The mass ratio of honey, egg white, coconut oil, salt, coconut powder, coconut chips, barley chips, goji berries, pumpkin seeds, raisins, and cashews is 7.5-7.8: 6.0-6.4: 3.0-3.2: 0.6-0.8: 1.5-1.8: 7.5-7.8: 50: 1.5-1.8: 1.5-1.8: 5.3-5.5: 4.5-4.

8. Step (3) yields coconut-flavored barley sticks, and step (4) yields coconut-flavored barley yogurt sticks.

4. The barley yogurt stick as described in claim 1, characterized in that... In step (2), the mass ratio of honey, egg white, coconut oil, salt, barley crisps, goji berries, pumpkin seeds, raisins, and cashews is 7.576:4.545:3.03:0.455:50:1.515:1.515:5.303:4.

545.

5. The highland barley yogurt stick as described in claim 2, characterized in that... In step (2), the mass ratio of honey, egg white, coconut oil, salt, cocoa powder, barley crisps, goji berries, pumpkin seeds, raisins, and cashews is 7.576:6.061:3.03:0.606:1.515:50:1.515:1.515:5.303:4.

545.

6. The barley yogurt stick as described in claim 3, characterized in that... In step (2), the mass ratio of honey, egg white, coconut oil, salt, coconut powder, coconut chips, barley chips, goji berries, pumpkin seeds, raisins, and cashews is 7.576:6.061:3.03:0.606:1.515:7.576:50:1.515:1.515:5.303:4.

545.

7. The highland barley yogurt stick as described in any one of claims 1-6, characterized in that... In step (1), the particle size of the highland barley flour is 80-100 mesh, and the mass ratio of highland barley flour, glutinous rice flour, corn flour, white sugar, salt and water is 55:25:15:4:0.8:

16.

8. The barley yogurt stick as described in any one of claims 1-6, characterized in that... The chocolate coating consists of cocoa butter substitute white chocolate, vitamin C powder, yak milk powder, and yogurt starter powder, with a mass ratio of 200:8:1:

2. The method for making the chocolate coating paste includes heating and melting the cocoa butter substitute white chocolate into a liquid state, then adding vitamin C powder, yak milk powder, and yogurt starter powder, and mixing evenly to obtain the chocolate coating paste.

9. The barley yogurt stick as described in any one of claims 1-6, characterized in that... The barley mentioned is produced in Tibet, Ganzi and Aba in Sichuan, and the wolfberry is wild Shiqu wolfberry.

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