45 results about "Barley flour" patented technology

The invention discloses a composition for assisting in reducing blood sugar and blood fat as well as a preparation method and application thereof, and relates to the technical field of functional compositions. The composition comprises highland barley powder and modified inulin, the preparation method of the highland barley powder comprises the following steps: soaking highland barley grains in a weakly alkaline aqueous solution, and sequentially carrying out first pulse microwave treatment, enzyme deactivation treatment and segmented baking treatment; the segmented baking treatment comprises first-stage baking treatment and second-stage intermittent infrared irradiation treatment; the temperature of the first-stage baking treatment is 40-60 DEG C; the temperature of the second-stage intermittent infrared irradiation treatment is 60-80 DEG C, and the emission wavelength is 2.5-4 microns; the preparation method of the modified inulin comprises the following steps: performing acidolysis treatment on inulin in a weakly acidic aqueous solution, and then drying. The highland barley powder and the modified inulin in the embodiment can synergistically improve glycometabolism and lipid metabolism, effectively reduce the body weight, blood sugar, blood fat and the like under high-glucose and / or high-fat diet, and protect and repair the pancreas islet function.

The invention discloses a preparation method of highland barley prefabricated powder with a low glycemic index and application of the highland barley prefabricated powder in 3D printed biscuits. According to the method, firstly, cellulase and alpha-amylase are adopted for carrying out enzymatic modification treatment on highland barley flour, the content of anti-digestion starch (RS) is remarkably increased, the content of fast-digestion starch (RDS) is reduced, and therefore the modified highland barley flour with the predicted glycemic index (pGI) reaching the low-GI food standard (GI is smaller than or equal to 55) is prepared, and the dietary requirements of people with different metabolic requirements are met. Further, the modified highland barley powder is compounded with sodium alginate, glutamine transaminase is utilized for inducing and constructing a protein-polysaccharide gel network, the incubated and cross-linked dough is subjected to freeze drying and smashing, and the highland barley prefabricated powder with the low glycemic index is obtained.The 3D printing adaptability, the structural stability and the digestion resistance of the material are effectively enhanced through the method. The highland barley biscuit has the characteristic of low glycemic index, and is suitable for making healthy food for special crowds with diabetes and the like.

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The invention discloses multi-grain compound corn fine powder and a superfine grinding processing method, and belongs to the technical field of grain processing. The fine flour is prepared by compounding corn flour, quinoa flour, chia seed flour, highland barley flour, chickpea flour, fructo-oligosaccharide, inulin, lactobacillus plantarum powder, a rice bran dietary fiber extract, konjac glucomannan, purple sweet potato flour, flaxseed meal, cordyceps militaris powder, a vitamin complexing agent and a mineral complexing agent in proportion. The processing method comprises the steps of raw material pretreatment, superfine grinding and post-treatment. A three-dimensional nutrition system is constructed through scientific compounding, an innovative low-temperature superfine grinding technology and an inert gas protection technology are combined, the particle size of 98% or above particles is smaller than or equal to 25 microns, the heat-sensitive component retention rate is increased by 30% or above, the product shelf life is prolonged to 12 months or above through microencapsulation embedding, the survival rate of probiotics is larger than or equal to 80%, and the product quality guarantee period is prolonged to 12 months or above through microencapsulation embedding. The method is suitable for the fields of meal replacement food, senile nutritious food and the like, and is obviously superior to the prior art.

The utility model relates to the field of screening devices, in particular to a multi-stage screening device for highland barley flour, which comprises a screening box and a screening assembly, the inner side of the screening box is provided with a screening assembly which is detachably assembled and used for conducting multi-stage screening on the highland barley flour. According to the condition of impurities contained in a batch of highland barley flour, a plurality of groups of screens with different apertures are selected to be assembled into the screening assembly, then the screening assembly is placed in the screening box, and then the highland barley flour is poured into the screening box to be subjected to multi-stage screening, so that the impurities in the highland barley flour are completely removed; through a detachable and adjustable multi-stage screening structure, impurities, such as highland barley particles, stones and dust which do not meet the crushing requirement, in highland barley flour can be more effectively removed, the purity and quality of the highland barley flour are improved, the highland barley flour screening device can adapt to highland barley raw materials of different varieties and different granularities, the adaptability and flexibility of the device are enhanced, and the practicability is high. And the production efficiency is improved.

The present invention relates to the technical field of food processing, and discloses hypoglycemic fine dried noodles and a preparation process thereof, the fine dried noodles are compounded by high gluten wheat flour, highland barley flour, buckwheat flour, mung bean flour, Chinese yam flour and other functional components according to a specific ratio. The preparation process comprises the steps of raw and auxiliary material pretreatment, vacuum dough kneading, curing, rolling, slitting, staged drying, cutting and packaging and the like. The core of the process lies in that compact dough is obtained through vacuum dough kneading, internal stress is eliminated through sufficient curing, and the quality of finished products is ensured through a staged drying process including cold air strip fixing, moisture preservation and sweating and heating and humidity reduction. According to the present invention, by controlling the ratio of the specific components and the key process, the starch digestion rate of the product is effectively reduced, the technical problems of rough taste and easy breaking of the existing coarse cereal fine dried noodles are solved, and the comprehensive characteristics of low breaking rate, small cooking loss and elastic and tough taste are endowed to the finished fine dried noodles.

The utility model discloses a packaging machine for processing highland barley flour, which comprises a bottom plate, the outer wall of the top of the bottom plate is in sliding fit with a bearing plate, the outer wall of the top of the bottom plate is provided with a sliding groove, the bottom end of the bearing plate is fixedly provided with a sliding block sliding along the sliding groove, and the inner wall of the sliding groove is rotatably connected with a threaded rod. A movable motor for driving the threaded rod to rotate is fixed to the outer wall of one end of the bottom plate, a plurality of fixing rings are supported and fixed to the outer wall of the top of the bearing plate through a plurality of fixing frames, each fixing ring is a circular ring with a notch in one end, and sliding rods are slidably matched with the inner walls of the fixing rings and seal the notches of the fixing rings; one fixing ring is located below the spiral conveying blade; through the arrangement of the bearing plate, the threaded rod and the sliding groove, the multiple fixing rings move so that the packaging bag can be moved to the position below the storage box, and compared with a movable storage box, the needed moving weight is smaller, and energy consumption is lower.

The invention relates to the technical field of lamb feeding, and particularly discloses a feed for feeding lambs in an alpine pasturing area and a feeding method of the lambs. Comprising the following raw materials in parts by weight: 30-50 parts of oat grass, 20-30 parts of alfalfa, 10-15 parts of highland barley powder, 5-10 parts of soybean meal, 3-8 parts of flaxseed cakes, 1-3 parts of calcium hydrophosphate, 0.5-2 parts of mountain flour, 0.3-0.8 part of table salt, 0.1-0.3 part of compound vitamins, 0.1-0.3 part of a trace element premix and 1-3 parts of a digestion promoting additive, the weight ratio of the vitamin A to the vitamin D to the vitamin E to the vitamin K is 5: 2: 3: 1. According to the feed for raising the lambs in the high and cold pasturing area and the raising method thereof, nutritional ingredients such as protein, energy, vitamins and minerals are comprehensively covered, the growth requirements of the lambs in the high and cold environment are met, dyspepsia can be reduced, and the preparation method of the feed is scientific.

The invention discloses a ready-to-eat rehydration type porridge composition and a preparation method thereof. The ready-to-eat rehydration type porridge composition comprises three parts which are independently subpackaged, namely a roasted flavor freeze-dried main material bag, a freeze-dried small red bean bag and a pre-cured five-cereal powder bag, the roasted flavor freeze-dried main material bag comprises block-shaped freeze-dried sweet potato blocks or freeze-dried pumpkin blocks which are prepared through steaming, baking Maillard treatment and vacuum freeze-drying; the freeze-dried small red bean bag contains freeze-dried small red beans which are complete in particles and are prepared through cooking, curing and vacuum freeze-drying; the pre-cured five-cereal powder bag comprises puffed, cooked and crushed rice flour and millet flour, low-temperature baked and cooked and crushed soybean flour and coix seed flour, and instant oatmeal. The preparation method of the instant rehydration porridge composition provided by the invention solves the core problem of rehydration taste and flavor of freeze-dried food materials through a series of unique raw material pretreatment processes, especially a triple process of steaming, baking and freeze-drying for sweet potatoes / pumpkins.

The invention discloses meal powder capable of regulating spleen and stomach and a preparation method thereof. The meal powder is prepared from food with homology of medicine and food, grains, auxiliary materials, nuts and fungi, wherein the food with homology of medicine and food is at least one of ginger jujube tea, poria cocos powder, ginseng powder, longan powder, spina date seeds, hawthorn fruit powder, sea-buckthorn, pericarpium citri reticulatae powder, radix puerariae powder, lucid ganoderma, peach kernels, rhizoma polygonati, dendrobium officinale and lilies; the cereals are at least one of black golden cereal powder, oat powder, quinoa flour, coix seed powder, highland barley flour, red fragrant rice and oat bran, the auxiliary materials are Brazil and resveratrol, the nuts are chia seeds and flaxseeds, and the fungi are hericium erinaceus. According to the invention, through precise control of each link, on the basis of ensuring the safety and stability of the meal powder, the effective components of the raw materials are fully reserved, the absorption efficiency and conditioning effect of the product are improved, and the prepared meal powder can better play roles in strengthening spleen and reinforcing stomach, promoting digestion and relieving stasis and the like.

The invention provides quick-frozen sharpleaf galangal fruit braised noodles with low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The braised noodles comprise the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 5-10 parts of tartary buckwheat flour, 10-20 parts of wheat dietary fiber powder and 1-3 parts of a fructus alpiniae oxyphyllae extract. By using the self-made coarse cereal powder and the fructus alpiniae oxyphyllae extract, the enzyme activity of amylase and glucose hydrolysis enzymes can be inhibited, the starch hydrolysis rate is reduced, the postprandial blood sugar rising rate is delayed by using the resistant starch, and the dosage of the coarse cereals such as the oat, the tartary buckwheat and the highland barley in the total proportion is controlled within a proper range; and the noodles can be ensured to have a relatively good taste while the nutritional value and the blood sugar reducing effect are considered. The taste and flavor of the braised noodles after quick-freezing and reheating are improved by optimizing the formula and process of the braised noodles, and finally the braised noodle product with convenience and health is prepared.

The invention discloses moistening and smoothing composite probiotic powder and a preparation method thereof, and belongs to the technical field of functional foods. According to the probiotic powder, resistant dextrin and ultramicro-granulated psyllium husk powder are used as fiber matrixes, fried semen cassiae, fructus cannabis and radix polygonati officinalis are used as conditioning components, three prebiotics including fructo-oligosaccharide, galactooligosaccharide and stachyose are matched, and momordica grosvenori powder, freeze-dried mulberry powder and baked barley flour are used as auxiliary materials, so that the flavor and the taste are improved; the preparation method comprises the steps of low-temperature drying, 800-mesh superfine grinding, graded premixing, three-dimensional total mixing, whole grain screening and the like. According to the invention, the problems of easy caking, rough taste, heavy medicine flavor, poor solubility, strong irritation and the like of traditional like products are solved, and the obtained product is instant in water, fine and smooth, free of obvious medicine feeling, capable of mildly conditioning intestinal tracts and promoting smoothness, high in safety, suitable for long-term eating, stable in process and suitable for industrial production.

This invention provides a method for promoting robust seedling growth in Liangwang tea, relating to the field of artificial cultivation technology for Liangwang tea. The method involves treating seeds by burying them in river sand and fermented barley flour, sowing them in a seedling substrate supplemented with birch fermentation material, and irrigating them with a nutrient solution containing ingredients such as tamarind seed polysaccharides. This invention overcomes the shortcomings of existing technologies, effectively promoting seedling emergence in Liangwang tea and further enhancing root growth, achieving a high rate of robust seedlings in a shorter time.

The invention discloses low-GI rice and a preparation method thereof.The low-GI rice is prepared from, by weight, 55-65 parts of rice flour, 18-22 parts of highland barley flour, 12-16 parts of tartary buckwheat flour and 5-7 parts of chickpea protein powder, complex microbial inoculant fermentation liquor of lactobacillus plantarum and aspergillus niger spores accounting for 0.5-2% of the total amount of the raw materials is added, the fermented materials are input into a two-stage extruding machine, extrusion forming is conducted, and the low-GI rice is obtained. Therefore, the prepared low-GI recombinant rice is close to the traditional rice in taste and quality. According to the method disclosed by the invention, a three-in-one synergistic technical system of physical wall breaking pretreatment, sequential gas regulation and control fermentation and directional structure-effect extrusion is constructed, so that multi-type and high-efficiency in-situ construction of resistant starch RS3 and RS4 in recombinant rice is realized, and a rice product with a GI value stably lower than 50 and excellent taste is obtained.

The utility model discloses a slitting device for processing highland barley flour, which comprises a conveying belt supported on the ground through a support frame, connecting frames are fixedly connected to the outer walls of the two sides of the conveying belt, and the inner walls of the two connecting frames are rotatably connected with the same cutting roller through a fixing assembly. Connecting frames are fixedly connected to the outer walls of the two sides of the conveying belt, the inner walls of the two connecting frames are rotationally connected with the same cutting roller through fixing assemblies, a collecting box is arranged on one side of the cutting roller, a connecting plate is arranged at the end, close to an opening of the side wall, of the inner wall of the bottom of the collecting box through a connecting assembly, and a plurality of cleaning teeth are fixed to the outer wall of one side of the connecting plate. Each cleaning tooth is inserted between two adjacent cutting blades of the cutting roller; by arranging the collecting box, the cleaning teeth and the connecting plate, the side wall of a slice on the dividing roller can be scraped, so that dough possibly attached to the surface of the slice enters the collecting box, and the dough is prevented from being attached to the surface of the slice.

The application belongs to the technical field of animal feed, and particularly relates to an egg-laying chicken feed without soybean meal, and a preparation method and application thereof. The method comprises the following steps: S1, mixing wheat flour, barley flour, cottonseed meal and glutamic acid residue, crushing the granules to obtain broken material; and S2, mixing the broken material with corn, sunflower meal, corn gluten meal, pepper residue, granular stone powder, calcium hydrogen phosphate, soybean oil, compound enzyme, sodium chloride, sodium bicarbonate, egg methionine, lysine sulfate and threonine to obtain the egg-laying chicken feed without soybean meal. The application provides comprehensive essential amino acids, especially limiting amino acids such as lysine, egg methionine and threonine, by the synergistic combination of cottonseed meal, sunflower meal, corn gluten meal and glutamic acid residue, so as to meet the nutritional requirements of egg-laying chickens. The application granulates at a temperature of 75-85 DEG C, effectively degrades free gossypol in the cottonseed meal, reduces the content of free gossypol to less than 30 mg / kg in the finished feed, and eliminates the adverse effects on the health of egg-laying chickens.

The invention provides highland barley and oat high-quality crisp fruits and a preparation method thereof, and relates to the technical field of food processing. The highland barley and oat high-quality crisp fruit comprises the following raw materials: main materials, palm oil, fructo-oligosaccharide, whole milk powder, soybean lecithin, vitamins and the like. The main materials comprise highland barley flour, oat flour and polished round-grained rice flour. Through scientific proportioning of the highland barley, the oat and the polished round-grained rice, the nutritional advantages of high beta-glucan, high protein and rich trace elements of the highland barley are fully exerted. Meanwhile, a double-screw puffing technology and an accurate four-zone temperature control process are adopted, the digestibility of protein and starch is improved, heat-sensitive nutritional ingredients are protected through low-temperature segmented drying, the rough taste of highland barley fibers is improved, the limitation that traditional highland barley food is hard in taste and single in flavor is broken through, the requirements of modern consumers are met, and the market prospect is wide. The added value and the market competitiveness of highland barley products are remarkably improved, and the highland barley product has good application and popularization prospects.

This invention discloses a pore-tightening composition containing *Polyporus medica*, its preparation method, and its application, belonging to the field of cosmetic technology. The pore-tightening composition provided by this invention comprises the following components in parts by weight: 0.01-2 parts gentian root extract, 0.1-10 parts barley flour, 0.1-10 parts *Polyporus medica* extract, 0.01-5 parts red clover flower extract, and 0.01-5 parts flaxseed extract. By selecting appropriate parts by weight, this invention achieves synergistic effects among the components, effectively regulating sebum secretion, promoting keratinocyte metabolism, and promoting collagen regeneration. When applied to the human body, it effectively refines pores, reduces oil secretion, and enhances the skin barrier. Furthermore, the effects of refining pores, reducing oil secretion, and enhancing the skin barrier are relatively long-lasting, providing a long-lasting pore-refining effect. Moreover, the pore-tightening composition provided by this invention is gentle and non-irritating, suitable for people with sensitive skin.

The invention belongs to the technical field of aquatic feeds, and particularly relates to an enzymolysis compound feed capable of reducing stress of fish fries. The cordyceps militaris, the Chinese wolfberry fruits, the ginseng and the rhizoma bletillae are subjected to specific compound enzymolysis and anaerobic fermentation, so that deep utilization and biological activity of the raw materials are realized, and active substances of the raw materials can improve the oxidation resistance of cells so as to regulate an immune system; the shrimp meal, the rice flour, the barley flour and the red bean flour are mixed with the compound fermentation liquor, so that sufficient nutrients are provided for the growth of the fish fries, and the function release of the compound fermentation liquor is assisted. Therefore, the invention provides a high-quality feed beneficial to healthy growth of trachidermus fasciatus, and the feed can reduce stress response, enhance immunity of trachidermus fasciatus bodies and promote healthy growth of fry. Meanwhile, the enzymolysis compound feed provided by the invention consists of natural substances, does not contain chemical components, is safe and reliable, and provides a good water quality environment for survival of fish fries.

The invention belongs to the technical field of preparation of insect and pest prevention drugs, and relates to a preparation method of a raticide prepared from radix euphorbiae lantu, which comprises the following steps: 1) taking dry radix euphorbiae lantu rhizome, putting into a crusher for crushing, and filtering with a 80-mesh screen after crushing to obtain coarse powder; (2) the coarse powder and auxiliary material powder are poured into a mixing barrel to be premixed to prepare mixed powder, and the auxiliary material powder is formed by evenly premixing highland barley powder and wheat flour according to the mass ratio of 1: 1; (3) putting the mixed powder into a roller of a polishing machine, spraying purified water into the roller, and rolling at a constant speed to form 1.5-2mm basic pill cores; and 4) putting the mixed powder into a polishing machine, adding the basic pellet cores, spraying purified water, and stirring while spraying to form uniform pellets. The optimal prevention and control effect can be achieved, and the method has wide popularization prospects.

This invention relates to the field of agricultural biotechnology and discloses a method for cultivating high-glucan rice based on microbial enzymes. The method includes: fermenting barley flour, mushroom mycelium powder, and other raw materials through aeration to prepare a compound enzyme solution containing a specific activity ratio of β-amylase and glucose polymerase; using the enzyme stock solution prepared in step S1 to treat rice throughout its entire growth cycle from seed to maturity; and using the compound enzyme solution for bioregulation throughout the rice's growth period. Specifically, during the grain-filling stage, the timing of panicle spraying is determined by monitoring the relative chlorophyll content of the rice flag leaf as it transitions from a peak to a stable downward trend. This invention, through precise coupling of the enzymatic reaction system with the rhythm of plant endogenous substance transport, significantly increases the glucan content in the final harvested rice and improves palatability indicators such as chalky grain rate, while maintaining crop yield, without the application of chemically synthesized inputs.

The invention discloses low-glycemic highland barley and buckwheat instant noodles and a preparation method thereof. The formula of the low-glycemic highland barley and buckwheat instant noodles comprises the following raw materials in parts by weight: 50-80 parts of highland barley flour, 12-18 parts of highland barley bran powder, 8-17 parts of buckwheat flour, 3-9 parts of tartary buckwheat bran powder, 0.3-2 parts of konjaku flour and 0.1-1 part of astragalus membranaceus powder. The preparation method comprises the following steps: S1, preparing the main material; s2, preparing konjaku flour water; s3, preparing dough; s4, preparing noodles; s5, low-temperature curing; s6, drying; and S7, preparing a finished product. The highland barley flour, the buckwheat flour and the tartary buckwheat bran powder are combined and complemented, a functional nutrition synergistic mechanism is formed, and the postprandial blood sugar peak value is reduced synergistically. The konjaku flour increases dietary fibers, is beneficial to realization of low GI and is also beneficial to cooking, the original coarse cereal instant noodles with high dietary fibers are changed from being eaten only by soaking to being eaten by cooking, and the taste is also improved.

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

The invention relates to the technical field of food processing, in particular to highland barley bread with a low glycemic index and a preparation method of the highland barley bread. The invention provides highland barley bread with a low glycemic index, which is prepared by fermenting, shaping and baking the following raw materials in parts by weight: 500-600 parts of highland barley flour, 300-400 parts of wheat flour, 30-70 parts of vital gluten, 7-17 parts of yeast, 7-17 parts of lactic acid bacteria, 20-40 parts of inulin, 10-30 parts of fucoidin, 20-40 parts of oat beta-glucan, 40-60 parts of oat bran, 20-40 parts of lycium ruthenicum powder, 630-690 parts of water and 40-80 parts of butter. The highland barley bread provided by the invention has relatively low hydrolysis rate and in-vitro expected glycemic index, belongs to low-GI food, and can provide a satisfactory taste while ensuring the health of people.

The invention provides preparation and application of low-glycemic-content, high-protein and high-dietary-fiber premixed flour, and relates to the technical field of food processing.The low-glycemic-content, high-protein and high-dietary-fiber premixed flour is prepared from, by mass, 10%-80% of ultramicro recombinant flour, 10%-30% of enzymolysis highland barley flour, 5%-38% of protein powder and 5%-25% of corn starch; the superfine recombinant powder is prepared by compounding coarse cereal powder and fruit and vegetable powder according to the mass ratio of 5: 1 and then performing superfine grinding; wherein the coarse cereal powder is selected from one or more of whole oat flour, buckwheat flour, quinoa flour, black whole wheat flour and tartary buckwheat flour; the fruit and vegetable powder is selected from one or more of pitaya powder, strawberry powder, red beet powder, cactus powder, celery powder, spinach powder, broccoli powder, kale powder and barley leaf powder. The eGI value of steamed buns prepared from the premixed flour is remarkably reduced, the content of free total phenols is increased, and the premixed flour has the multiple functional characteristics of low GI, high dietary fiber and high protein.

The invention relates to the field of food processing, and particularly discloses a highland barley cake and a preparation method thereof.The highland barley cake is prepared from, by weight, 50-70 parts of raw material powder, 30-55 parts of xylitol, 80-100 parts of eggs, 10-19 parts of compound oil and 5-10 parts of water; the raw material flour comprises highland barley flour, wheat flour and an enzyme preparation, and the addition amount of the highland barley flour is not less than 40% of the total amount of the raw material flour; the enzyme preparation is one of pectinase, glucose oxidase and cellulase. The preparation method of the highland barley cake comprises the following steps: uniformly mixing the highland barley flour, the wheat flour and the enzyme preparation to obtain powder for later use; beating xylitol and eggs at a high speed, adding powder, compound oil and water, beating, and uniformly stirring to obtain dough; uniformly sub-packaging the dough, exhausting, and baking to obtain the highland barley cake. The prepared cake is smooth in surface and soft in texture, not only can effectively control blood sugar rise, but also has a special flavor, and is a nutritional, healthy and excellent-flavor cake product.

The invention discloses a preparation process optimization method and application of vinegar mash for improving key flavor substances and functional active ingredients of barley flour, barley flour is used as a raw material, an acetic acid fermentation agent is inoculated for solid fermentation to prepare vinegar mash, and vinegar mash extract liquid is extracted at the same time; fermentation conditions are strictly controlled, so that the content of beta-glucan and phenolic substances in a fermentation product is increased; the method specifically comprises the steps of solid-state fermentation, extraction liquid preparation, drying and storage and the like. The content of beta-glucan in the solid-state fermented barley flour can reach 3.71%, the content of polyphenol is 0.62 mg / mL, and the content of key flavor substances reaches 5.87 mg / mL; unique flavor substances in the barley flour are fully excavated, and a theoretical basis is provided for food flavor innovation. And the optimized fermentation process is scientific, stable and simple to operate, and the functional barley vinegar prepared from the fermentation product can significantly reduce abnormal lipid accumulation, has a potential function of improving the metabolic syndrome, and has good practical value and application prospects.

The utility model provides a multi-stage screening device for highland barley flour, which comprises a storage hopper and a shell which are communicated with each other and fixedly connected, a quantitative discharging mechanism for quantitative feeding is arranged on the inner side of the bottom of the storage hopper, and a multi-stage screening piece is arranged in the shell. The quantitative discharging mechanism comprises a base roller rotationally connected to the inner side of the storage hopper through a rotating shaft and a plurality of storage grooves formed in the radial direction of the base roller, a motor is fixed to the outer wall of the storage hopper through a support, and an output shaft of the motor is in transmission fit with the outer wall of the rotating shaft through a synchronous assembly. The quantitative discharging mechanism is arranged and composed of the base roller and the storage grooves formed in the side wall of the base roller, discharging is achieved through rotation of the storage grooves, the rotating speed of the motor is controlled through the frequency converter to control the rotating speed of the base roller, and therefore control over the discharging speed is achieved, it is guaranteed that the discharging speed is synchronous with the screening speed, and the screening efficiency is improved. And the screening efficiency is improved while the screening sufficiency is ensured.

The invention discloses barley food and a processing method thereof, and belongs to the technical field of food processing. The processing method comprises the steps of raw material selection and harvesting, curing treatment, cooling and drying, shelling and peeling, crushing and sieving, ingredient packaging and the like: harvesting and threshing barley when the maturity of the barley is 60-80%, curing in a steaming, cooking or stir-frying manner, cooling and drying in the sun until the water content is 8-12%, shelling by a rice mill, and peeling by a fan to obtain barley rice; the barley particles and the barley flour are prepared through a 6-7 mesh screen and a 100-200 mesh screen, auxiliary materials are added into the barley flour, and then the barley flour and a seasoning bag are put into a food-grade packaging box together. And directly packaging the barley large particles to obtain the barley rice. Various barley foods such as staple foods, instant foods and desserts can be prepared, the nutritional ingredients of barley can be reserved to the maximum extent, the taste of barley is improved, the product types are rich, eating is convenient, and the diverse and nutritive diet requirements of consumers are met.