119 results about "BARLEY GRAIN" patented technology

Barley having a reduced level of SBEIIa activity produces grain having a high relative amylose content. The barley might additionally have reduced levels of SBEIIb activity. The barley grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway.

The invention relates to Chinese caterpillar fungus highland barley grain and making method belonging to natural health food for human particularly to a health food and making method based on plant as raw material, wherein the raw material comprises active component comprises 65-75% the highland barley, 15-25% the Chinese caterpillar fungus powder, 10-15% pine mushroom and 5-10% sea buckthorn fruit. The making method comprises the following steps: frying and disintegrating the highland barley to reserve; disintegrating the Chinese caterpillar fungus powder to reserve; steaming and baking the pine mushroom to reserve; extracting and thickening and drying the sea buckthorn fruit to reserve; mixing the materials fines to cube and bake to form product. The invention has merits of less making active component raw material with scientifically reasonable compatibility and adjusting blood fat with two-way activation, which improves body immunity and gastrointestinal tract function effectively to solve sub-health genuinely.

The invention discloses a preparation method of a highland barley grain drink. The method comprises the following steps: baking; crushing; adding water and gelatinizing; adding amylase and liquefying; adding glucoamylase and saccharifying; separating slurry and residue; taking clear liquid and adding sugar, citric acid, emulsifier and thickener to mix; homogenizing; filling; and sterilizing. Due to the adoption of the method of the invention, the problem of precipitation and layering is solved, and the highland barley grain drink prepared by the method retains the unique nutrition, color and flavor of highland barley and refreshing taste.

A technology for processing the highland barley includes such steps as washing highland barley grains, removing impurities, wetting, peeling, screening to obtain the peel and grains, preparing the instant peel powder which contains protein, unsaturated fatty acid, edible fibers, vitamins, minerals and beta-glucosan, and refining the grains, which can be used to cook staple food.

A method for industrial production of a traditional Tibetan food í‹ZanbaíŒ with high nutritive value includes such steps as providing highland barley grains and auxiliaries, roasting, pulverizing, sieving, mixing, die pressing, roasting and cooling.

Production of malt is carried out by immersing for wheat grain, germinating and drying. It can supply sufficient hydrolase for saccharification to decompose protein into soluble nitrogen; it can supply alpha-amino-nitrogen and dissolve albuminous cell wall to degrade starch grain. It's controllable, has better physical-bio-chemical reaction and quality.

Belonging to the malt manufacturing field, the invention provides a preparation method of burnt malt with high caramel aroma and beer. The malt preparation method includes the steps of: barley selection, raw material pretreatment, wheat dipping, germination, green malt saccharification, baking and root removal. Specifically, during barley selection, barley with moderate protein content is adoptedas the raw material; the wheat dipping process provides barley grains sufficient internal moisture content to fully stimulate the vitality of the endogenous enzyme system of malt, thus providing sufficient conditions for subsequent acquisition of a Maillard reaction substrate; the saccharification process is carried out in four stages, so that green malt can effectively degrade cellulose, proteinand starch under an appropriate water condition, and the concentration of the Maillard reaction substrate is increased; and then baking is carried out at an appropriate generation temperature of DMHFso as to enrich DMHF product substantially. The obtained malt has significant caramel aroma, the aroma is pure and strong, sensory evaluation indicates that the malt is free of scorched flavor, burntflavor and other foreign and miscellaneous smell, and can be used for production of beer with high caramel aroma.

The invention provides a preparation method of whole highland barley grain cereals and complex cereals. According to the preparation method, selected highland barley in Qinghai-Tibet plateau is taken as a raw material, and the whole highland barley grain cereals are prepared by the steps of removing impurities in the raw material, peeling, screening, washing, soaking, curing, tabletting, drying and the like, wherein the curing is performed by stir-frying at the temperature of 200-300 DEG C for 3-10min or by cooking at the temperature of 80-150 DEG C and under the high pressure of 20-50KPa for 2-8min. The preparation method provided by the invention has the advantages of simple processing steps and easiness in operation, and the situation that the taste of a product becomes poor after aging of highland barley starch is overcome. Complete highland barley grains are adopted, are not broken in the processing process and contain an appropriate amount of bran, so that nutritional ingredients in the highland barley can be retained to the greatest extent; the whole highland barley grain cereals are convenient to eat in a dry state, be brewed or cooked for eating and are suitable for all ages.

Barley having a reduced level of SBEIIa activity produces grain having a high relative amylose content. The barley might additionally have reduced levels of SBEIIb activity. The barley grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway.

The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in B-glucans are recombined, without further heat treatment, dispersed in water and then subjected to sequential enzymatic treatment with starch degrading enzymes, followed by an optional step of enzyme inactivation by wet heat treatment, and a subsequent step wherein the hydrolysate mixture is spontaneously or centrifugally separated into at least 3 distinct fractions: a first fraction, which comprises the soluble dietary fiber complex, containing more than 20% B-glucan on a dry matter basis, a second aqueous fraction, and a third fraction comprising most of the protein and oil together with the insoluble fibrous material from the milled grain.

The present invention discloses a production method of concentrated barley juice. Said production method uses barley grains as raw material and includes the following steps: selecting grains of barley, peeling, pulverizing and pulping, making prehydrolysis, jetting to make continuous liquification, two-stage saccharification, filtration, concentration and canning. It is characterized by that in the prehydrolysis procedure a composite hydrolase formed from high-temperature resistant alpha-diastase, proteinase and beta-glucanase is added, in the first-stage saccharification procedure a composite hydrolase composed of medium-temperature alpha-diastase, proteinase, beta-glucanase, xylanase and phytase is added and in the second-stage saccharification procedure a composite hydrolase formed from beta-diastase and phytase is added.

The present invention relates to a process for the extraction of soluble dietary fibre from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in β-glucans are recombined, without further heat treatment, dispersed in water and then subjected to sequential enzymatic treatment with starch degrading enzymes, followed by an optional step of enzyme inactivation by wet heat treatment, and a subsequent step wherein the hydrolysate mixture is spontaneously or centrifugally separated into at least 3 distinct fractions: a first fraction, which comprises the soluble dietary fibre complex, containing more than 20% B-glucan on a dry matter basis, a second aqueous fraction, and a third fraction comprising most of the protein and oil together with the insoluble fibrous material from the milled grain, the invention further relates to applications of use of the 3-glucan derived, as well as a set-up for carrying out the process.

The invention discloses a method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor. The method comprises the following steps: inoculating the cordyceps taishanensis into a mixed liquid culture medium prepared from wort, saccharose, and robiniae, adding edible alcohol, inoculating acetic bacteria to ferment, and filtering by using barley grain as filter medium so as to obtain the cordyceps vinegar. The residual nutrient component in the cordyceps taishanensis fermentation liquor is effectively utilized to perform the liquid fermentation culture so that the fermented product of the acetic bacteria is short in fermentation period and stable in product quality, the product obtained through the fermenting of the cordyceps active component in the cordyceps taishanensis fermentation liquor and the added robiniae is provided with a health function, and meanwhile, the resource is sufficiently utilized.

The present invention relates to a process for preparing a stable emulsion / dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.

The invention relates to a highland barley za wine and a preparation method thereof. The technical scheme of the invention provides the preparation method for the highland barley za wine. The preparation method comprises the following steps of washing, soaking and smashing 1000 parts of highland barley, adding 1-8 parts of crushed black malt, then mixing uniformly and cooking, then air drying, adding 5-20 parts of highland barley rhizopus starter and 0.5-1 part of yeast for producing ester, mixing uniformly, then saccharifying for 3-5 days, adding water and stirring, then adding 0.5-1 part of yeast for producing wine and fermenting for 4-5 days, finally, adding saccharification liquid and highland barley grain stillage arrack, regulating the alcoholic strength and the total sugar to meet the requirement of delivery. The invention also provides the highland barley za wine prepared by the preparation method.

The invention discloses a preparation process of highland barley tea. The preparation process comprises the following steps of: firstly, screening highland barley, and washing, dedusting and drying the full highland barley; secondly, uniformly frying the full highland barley with soft fire till the skins of the barley are dry and yellowish and the highland barley can be crushed; thirdly, crushing the highland barley grains and auxiliary materials; fourthly, mixing the highland barley and the auxiliary materials in proportion; fifthly, sealing the highland barley and the auxiliary materials in a crock to ensure that the highland barley and the auxiliary materials are tasty enough; and sixthly, opening the crock and inspecting. The preparation process has the characteristics of being simple and scientific, being easy to operate, meeting sanitary requirements, having low requirements on equipment, and being cost-saving.

The invention provides a preparation method of highland barley grain beta-glucan. The preparation method comprises the following steps: step 1, removing highland barley peels and crushing; sieving and immersing; centrifuging, precipitating and drying to obtain dried powder; step 2, adding distilled water into the dried powder and heating; carrying out enzymolysis to obtain enzymolysis liquid; step 3, adding sodium hydroxide into the enzymolysis liquid to obtain supernatant; adding hydrochloric acid into the supernatant; centrifuging, decompressing and concentrating; centrifuging to obtain supernatant concentrated liquid; step 4, adding ethanol into the supernatant concentrated liquid and centrifuging to obtain first-time sediment; dissolving the first-time sediment into water, and dialyzing and concentrating to obtain dialyzed concentrated liquid; step 5, adding ethanol into the dialyzed concentrated liquid and carrying out a second time of alcohol precipitation treatment; centrifuging to obtain second-time sediment; dissolving the second-time sediment into water and adding ethanol to carry out a third time of alcohol precipitation treatment; centrifuging to obtain third-time sediment; step 6, washing the third-time sediment with isopropyl alcohol and dehydrating; drying in vacuum to obtain the beta-glucan.

The invention relates to a low-GI (glycemic index) highland barley cereal compound food bar which is suitable for hyperglycemia people to eat. The compound food bar comprises the following materials in parts by weight: 15-40 parts of highland barley grains, 5-20 parts of red bean grains, 1-10 parts of green bean grains, 12-30 parts of crushed peanut kernel, 5-25 parts of purple sweet potato chips, 5-25 parts of pumpkin chips, 10-20 parts of erythritol and 18-30 parts of cocoa butter. The preparation method comprises the steps of carrying out high temperature and high pressure texturizing on highland barley grains by adopting an imported double-screw extruder and drying the texturized material to obtain fragrant and crispy highland barley grains, premixing the dried highland barley grains with other raw materials, finally removing dust and packaging the product to obtain the finished products. The low-GI highland barley cereal compound food bar is high in coarse cereal content and low in glycemic index and has the potential efficacies of stabilizing postprandial blood sugar, reducing blood fat, lowering cholesterol and the like; and therefore, the compound food bar is suitable for the people which are imbalanced in diet and have metabolic syndrome.

The invention relates to the field of frozen drinks, in particular to an ice cream containing highland barley grains and a preparation method of the ice cream. The raw materials of the ice cream comprise 3-5wt% of highland barley grains. The preparation method of the highland barley grains is as follows. The highland barley grains are rinsed, soaked, boiled under high pressure, cooled, and then candied in sugar liquor at candying temperature of 75-90 DEG C and incubation time for 25-30min, and finally, the highland barley grains are naturally cooled and candied for 10-12h. When the highland barley grains are added into the sugar liquor to be mixed and candied, the mixture comprises 45wt% of highland barley grains, less than or equal to 9wt% of white granulated sugar, 18-22wt% of high fructose syrup, 15-20wt% of glucose powder and the balance of water. The invention provides the ice cream containing the highland barley grains, so that the ice cream varieties are added. The ice cream containing the highland barley grains can be taken as not only heat relieving food but also snack food, is abundant in nutrition and suitable for consumer groups of different ages, and has tonifying andhealth protecting functions. The ice cream benefits the body health.

The invention discloses a method for preparing low GI recombinant highland barley grain. The method takes highland barley as a main raw material, and is supplemented by black sesame seeds, other cereal flours and a food additive, and after low-temperature extrusion and cutting for molding, the material is dried and packaged to obtain the recombinant highland barley product. The degree of gelatinization of the product is 40% to 60%, a GI value is less than or equal to 40, the water content is less than 10%, and the product sensory score is greater than 85 points. Compared with the traditionalhighland barley products, the highland barley grain has the following advantages: (1) the GI value of the product is less than or equal to 40, which is suitable for eating by people with high blood sugar; (2) the recombinant highland barley grain is mainly composed of highland barley, supplemented by various food materials, and the nutrition is balanced; (3) a low-temperature extrusion technologyis used, and the product has a low degree of gelatinization; and (4) the rough taste of green barley grain is improved, and the product looks like the original highland barley grain, and the market acceptance is high.

A pine mushroom-barley tea is prepared through washnig barley grains; boiling in a pressure cooker under 3-5 MPa for 20-40 min, cooling while keeping its water content at 50-65%, and sterilizing; inoculating sterilized barley with pine mushroom fungus in disinfected space; culturing at 5-20 deg.C and 30-70% of humidity for 15-20 days to make pine mushroom hyphae allover barley culture media; drying them, and pulverizing. Its advantage is rich nutrients.

The invention discloses a highland barley particle crushing and processing device, which comprises a base, a tank body is installed on the top of the base, a feeding hopper is arranged on the top of the tank body, and the left and right sides of the inner top of the tank body are equipped with A crushing roller, the outer wall of the crushing roller is provided with crushing teeth, the top of the rotating roller is equipped with a movable grinding disc, and the inner bottom of the tank body is equipped with a fixed grinding disc. The highland barley particle crushing and processing device, through the cooperation of the crushing roller, the movable crushing millstone and the fixed crushing millstone, drives the rotating roller to drive the crushing roller to rotate through the auxiliary rotating roller and the collar. The highland barley grains are crushed, and the rotating roller drives the movable grinding disc on the top to rotate, and the highland barley grains are further ground and pulverized through the grinding of the movable grinding disc and the fixed grinding disc. The pulverized highland barley powder is uniform in size and the crushing effect is ideal.

The present invention discloses a frozen beverage rich in highland barley and a preparation method thereof. The frozen beverage comprises, in percentage by weight, 0.2-1.5% of highland barley powder and 10-15% of highland barley sauce. A preparation process of the highland barley sauce is as follows: subjecting highland barley grains to screening, cleaning, soaking and boiling, and then carrying out candying treatment. The candying treatment is as follows: adding the highland barley grains into candying raw materials, and conducting mixing and candying. The candying raw materials include candying sugar and pectin. The candying sugar comprises one or more of following materials: white granulated sugar, glucose powder and starch syrup. The frozen beverage is simultaneously added with a certain amount of highland barley powder and highland barley sauce, so that the nutritional value of the frozen beverage is improved; the addition amount of the highland barley powder in the frozen beverage is controlled so as to ensure the mouth feel of the frozen beverage while ensuring the nutritional ingredients of the frozen beverage; and the highland barley sauce added to the frozen beverage is subjected to candying treatment, and the candied highland barley grains do not have the problem of aging, so that the frozen beverage has a good mouth feel.

The invention relates to a functional barley rice noodle and a making method thereof. The materials of the functional barley rice noodle are rice noodle rice and functional barley flour, and the usage of the functional barley flour is 20 to 50 percent of the usage of the rice noodle rice. In the making method, the rice noodle rice is polished rice milled from rice noodle-dedicated paddy, the functional barley flour is made of barley grains processed by the flour-processing method, the rice noodle rice is cleaned, socked for 2 to 12 hours and put into a bamboo steamer, the rice noodle rice is steamed for 10 to 13 minutes after water is boiled, the rice milk upon the steamed rice is then washed off, moisture is filtered, the functional barley flour and the washed steamed rice are uniformly mixed according to the proportion, then put into the bamboo steamer, steamed for 22 to 25 minutes after water is boiled, then uniformly mixed and tableted, and the produced rice noodle tablet is cooled to the ambient temperature, and is then shred. The contents of resistant starch, Gamma-amino-n-butyric acid and total flavone in the cooked functional barley rice noodle are respectively increased by 41.5 percent, 4.9 times and 2 times compared with the contents of resistant starch, Gamma-amino-n-butyric acid and total flavone in the ordinary rice noodle, and the functional barley rice noodle has a health-care function, is added with the flavor of barley as well, and also solves the problem that the taste of barley is bad.

The invention discloses a stirring-type highland barley yoghourt and a preparation method thereof. Based on the mass percent of a highland barley yoghourt base material of the stirring-type highland barley yoghourt, the addition quantity of highland barley enzymatic hydrolysate ranges form 4wt% to 6wt%, and the addition quantity of whole highland barley grains ranges from 9wt% to 11wt%. Highland barley is ground into powder and subjected to enzymolysis to obtain the highland barley enzymatic hydrolysate; white granulated sugar and the highland barley enzymatic hydrolysate are added into milk to obtain highland barley yoghourt feed liquor; a stabilizer and active strains are added into the highland barley yoghourt feed liquor for fermentation to obtain the highland barley yoghourt base material; the whole highland barley grains are stewed and then steamed to obtain corresponding highland barley grains; the highland barley yoghourt base material and the highland barley grains are mixed and stirred to be homogeneous to obtain the stirring-type highland barley yoghourt. The stirring-type highland barley yoghourt has the taste and flavor of highland barley and yoghourt; the protein content is 3.4%, the fat content is 1.9%, the non-fat solid content is 9.4%, the acidity is larger than or equal to 70 o T, and the total number of active beneficial bacteria is larger than or equal to 1*10<6> (CFU / g).

The invention discloses an electric cutting and crushing device, comprising a base, a casing is installed on the top of the base, fixed crushing teeth are installed on the outer wall of the inner rotating disk, side crushing teeth are installed on the inner wall of the inner crushing shell, An outer millstone ring is installed on the outer wall of the crushing roller, and a millstone ring is installed on the inner wall of the inner crushing shell. The electric cutting and crushing device, through the cooperation of the crushing roller, the side crushing teeth and the fixed crushing teeth, drives the fixed crushing teeth to rotate during the rotation of the inner rotating disc, and cuts and crushes the highland barley through the cooperation of the fixed crushing teeth and the side crushing teeth. During the rotation of the inner rotating disk, the movable horizontal plate is driven to rotate in the circumferential direction, and the crushing roller rotates on the movable horizontal plate through the rotating rod, and the cut and crushed highland barley powder is thoroughly crushed through the cooperation of the grinding ring and the grinding ring. Grinding into powder form improves the working efficiency and the crushing effect is ideal.

The invention discloses a highland barley malt tea and a production method thereof. The method comprises the following steps: immersing highland barley seeds to obtain sprouted highland barley grains;placing the sprouted highland barley grains in an artificial climate box, germinating the sprouted highland barley grains, stopping the germination when the length of buds is 2.5-3.0 cm, collecting the germinated highland barley, and drying the collected germinated highland barley at 85 DEG C until the water content of the germinated highland barley is 3-4%, wherein the germination is performed for 24 h to complete one germination cycle; baking common dry germinated highland barley at 180 DEG C to obtain cooked malt with heavy malt fragrance; carrying out variable temperature baking on germinated highland barley produced from highland barley having a low gelatinization temperature: baking at 120 DEG C for 3 min, baking at 150 DEG C for 3 min, and baking at 180 DEG C for 2 min; and crushing the baked germinated highland barley, and packaging the crushed baked germinated highland barley. The production method is simple and efficient, and the produced highland barley malt tea has heavy fragrance.

The invention relates to the technical field of storage, and discloses a barley grain storage machine with good moisture-proof effect, which comprises two fixing bases, the top parts of the two fixingbases are fixedly provided with a bearing plate respectively, the top parts of the two fixing bases are inserted with two fixing bolts positioned at two sides of the two bearing plates respectively;two fixing foundation supports are arranged between the two fixing bases; the top parts of the two fixing foundation supports are fixedly provided with a ventilation fan respectively; the top parts ofthe two fixing foundation supports are fixedly provided with two supporting rods which are positioned at two sides of the ventilation fan respectively; the top parts of the two supporting rods are fixedly provided with an electric heating wire; a bottom frame which is positioned above the electric heating wire is fixedly arranged between the two bearing plates; and the top of the bottom frame isfixedly provided with a gas-permeable layer. The barley grain storage machine with good moisture-proof effect can make the barley storage difficult to damp, eliminate the moisture generated during thestorage process in time, prevent the wheat from deteriorating, and is convenient for a user to operate.

The invention relates to the field of barley molecular breeding, and in particular discloses a molecular marker HRM7 of barley grain length gene LkI2 and application of the molecular marker. The nucleotide sequence of the molecular marker HRM7, which is closely linked with the barley grain length gene LkI2, is as shown in SEQ ID No.1. Upon detection and analysis, the molecular marker can accurately track the barley grain length gene and predict the grain length traits of the barley, so as to facilitate molecular designing and breeding. The invention also discloses a method for identifying the molecular marker of the barley grain length gene LkI2; by virtue of the method provided by the invention, the accuracy of grain length prediction is enhanced, so that barley varieties or lines having enhanced grain length QTL can be conveniently and rapidly screened out; and the process of selecting high-yield barley varieties can be greatly accelerated.