31 results about "Naked barley" patented technology

The invention discloses an instant coarse grain rice partner and a processing method thereof, and belongs to the technical field of deep processing of agricultural products. The instant coarse grain rice partner comprises 3-7 parts of black bean, 5-13 parts of Semen Phaseoli, 1-5 parts of kidney bean, 1-5 parts of green bean, 4-14 parts of black rice, 5-9 parts of brown rice, 4-10 parts of red polished round-grained rice, 5-9 parts of naked barley, 3-7 parts of coix seed, 3-11 parts of sorghum, 5-9 parts of corn grit, 2-6 parts of oat grain, 4-12 parts of buckwheat, 3-11 parts of Panicum miliaceum, 2-10 parts of millet and 9-13 parts of glutinous rice. The invention also provides a processing method combining preliminary steam slaking with microwave slaking. The rice partner produced by using the method has the characteristics of coarse and refined grain matching, balanced nutrition, simultaneous cooking with rice, fastness and convenience, and can meet the nutritional needs of different groups of people.

The invention discloses a whole grain protein beverage and a preparation method thereof, and relates to a grain beverage. The whole grain protein beverage comprises the following raw materials: oat, soybean, naked barley, nut, filbert, pea, pinecone, red kidney bean, white sesame seed, corn, rice, millet, wheat, white granulated sugar, a stabilizer and an enzymic preparation. The method comprises the following steps: adding water to boil after soaking the grains; obtaining glue milling liquid by a colloid mill; carrying out heating and heat preservation, adding the enzymic preparation to obtain enzymatic hydrolysate in a manner of enzymolysis; homogenizing and obtaining serous fluid by a vibrating screen; evenly mixing the stabilizer and the white granulated sugar; adding hot water to obtain a stabilizer solution; adding hot water to the white granulated sugar to obtain syrup; injecting the serous fluid, the stabilizer solution and the syrup into a blending tank; metering the volume by blend water to obtain a blending liquid; cooling the blending liquid to below 15 DEG C, and infiltrating into an ultra high-temperature instant sterilization system; preheating the blending liquid; degassing the preheated blending liquid; homogenizing the degassed blending liquid; carrying out ultra high-temperature instant sterilization on the homogenized blending liquid; filling the blending liquid after ultra high-temperature instant sterilization; and then packaging the filled blending liquid.

The invention relates to a grain puffed particle containing quinoa and a preparation method thereof. The grain puffed particle is prepared from the following raw materials in parts by weight: 5-9 parts of quinoa flour, 1.5-2.5 parts of whole oat flour, 1-3 parts of highland barley flour, 2-5 parts of naked barley flour, 0.1-1 part of white granulated sugar, 0.1-1 part of soyabean protein powder, 0.1-0.5 part of soluble dietary fiber, 0.5-1.2 parts of vegetable oil, 0.01-0.20 part of phospholipid, 0.1-0.3 part of table salt and 0.05-0.15 part of edible calcium carbonate. The preparation method of the grain puffed particle containing quinoa comprises the steps of preparing flour, carrying out twin-screw extrusion, baking and screening. The prepared grain puffed particle is more complete in nutrition; the requirements of consumers on nutrition and health can be met.

The invention relates to the field of health foods, and concretely relates to a coarse grain porridge. The coarse grain porridge is mainly made of, by weight, 1-10 parts of naked barley, 1-10 parts of corn, 1-10 parts of black rice, 1-10 parts of oat, 1-10 parts of purple rice, 1-10 parts of glutinous rice, 1-10 parts of millet, 1-10 parts of peanut kernels, 1-10 parts of small red beans, 1-10 parts of mung beans, 1-10 parts of lotus seeds, and 1-10 parts of red dates. The coarse grain porridge has the efficacy of balancing nutrition, tonifying blood end invigorating qi, cleaning the intestine and the stomach, clearing heat and detoxifying, promoting urination and eliminating swelling, and promoting digestion, has good mouthfeel and visual effect, and also has balanced nutrition. The invention also provides a making method of the coarse grain porridge. The method is simple, and is easy to implement, and the finished product made in the invention is convenient to eat, and has very good mouthfeel.

The invention discloses a production method of five-grain rice. The five-grain rice is prepared from the following grains in mass ratio: 56-66% of glutinous rice, 12-23% of rice, 3-13% of black rice, 2-12% of yellow waxy corn and 2-12% of naked barley. The production method comprises the following steps: soaking and precooking the grains, adding subsidiary materials, packaging and sterilizing to finally obtain the finished product. The food produced by the method has the advantages of rich nutrition and reasonable combination, and is convenient to eat; and the production method has the advantages of simple process and less investment, thus providing people with an industrial production method of healthy food.

The invention discloses an awn-hooking barley breeding method. The breeding method comprises the following steps: performing screening on awn-hooking barley germplasm resources to obtain high-qualityawn-hooking barley germplasm resource two-rowed awn-hooking naked barely and Shang highland barley, taking the two-rowed awn-hooking naked barely and the Shang highland barley as male parents and taking two-rowed barely strain 9810 as female parents to perform hybridization to obtain seeds to obtain F1 generation, taking the stable and high-quality barley strain 9406 as a female parent, taking theobtained F1-generation plant as a male parent, carrying out artificial hybridization and matching, harvesting hybrid seeds, namely a BF1 generation, carrying out selfing on the BF1 generation to obtain a BF2 generation, selecting awn-hooking single plants, performing marking, performing harvesting of the single plants, performing threshing on the single plants, and carrying out air-drying preservation; for BF3-BF6 generations, performing sowing of the selected single plants, selecting characters of the offspring single plants, continuing to select awn-hooking single plants, harvesting the single plants, threshing the single plants, and performing air-drying preservation; and carrying out selfing on the selected awn-hooking barley in the BF7 generation to obtain an awn-hooking strain withstable characters.

The invention discloses fish balls and a making method thereof, and relates to the technical field of food processing. The fish balls comprise the following raw materials in parts by weight of 50-60 parts of fish meat, 30-40 parts of naked barley flour and 20-30 parts of flour. The making method of the fish balls comprises the following steps of performing centrifugal dewatering on the fish meat which is subjected to cleaning and impurity removal, performing freezing, and performing mincing to obtain minced fish meat; uniformly mixing the minced fish meat with the naked barley flour and the flour, performing grinding, and performing stirring to obtain ground materials; making the ground materials into balls, placing the balls in warm water, performing primary shaping, and then adding the balls after primary shaping to boiling water for shaping for the second time, so as to obtain shaped fish balls; and cooling the shaped fish balls, performing draining, and performing freezing with liquid nitrogen, so that fish ball products are obtained. The invention aims to solve the problems that the fish ball products are high in fat content, juice of the frozen fish balls is easy to seep outwards, and the fish balls are easy to deteriorate.

The invention provides a naked barley feruloyltyramine acyltransferase gene HVUL4H14252. The invention further provides a preparing method of a recombinant vector, a recombinant bacterium, and a transgenic plant which contain the gene. The invention further provides feruloyltyramine acyltransferase and a preparing method thereof. The feruloyltyramine acyltransferase can be used for synthesizing atraditional Chinese medicine substance that is feruloyltyramine and has a good application prospect.

The invention discloses delicious bamboo-bee naked barley oatmeal. The delicious bamboo-bee naked barley oatmeal comprises, by weight, 90-120 parts of barley, 25-34 parts of flavored nutrient ingredient and the balance of water. The flavored nutrient ingredient comprises, by weight, 5-8 parts of flour, 10-15 pars of bamboo bees, 6-10 parts of tea-seed oil, 9-11 parts of broccoli, 0.8-1 parts of mosla herb,0.4-0.5 part of mangnolia officinalis, 0.4-0.5 part of white hyacinth beans and 2-3 parts of spiced salt powder. Barley grains in the delicious bamboo-bee naked barley oatmeal are low in smashing degrees and contain proper brans, and the delicious bamboo-bee naked barley oatmeal has outstanding baking scent as dried by microwaves. The delicious bamboo-bee naked barley oatmeal uses fine sand as medium and is fried at high temperature in short time, so that loss of thermosensitive nutrient substances and physiologically active ingredients in the barley can be avoided.

The invention discloses a red bean, lotus seed and fish flavored black bean cake. The red bean, lotus seed and fish flavored black bean cake consists of the following raw materials in parts by weight: 100-120 parts of black beans, 8-10 parts of edible gelatine powder, 4-5 parts of edible oil, 5-6 parts of malt sugar, 15-20 parts of red beans, 8-12 parts of lotus seeds, 20-30 parts of fish stock, 4-6 parts of villous amomum fruit powder, 5-8 parts of chickpea powder, 2-3 parts of dried yeast powder, 1-2 parts of casein powder, 20-25 parts of naked barley flour, 7-9 parts of silverweed cinquefoil root powder, 6-8 parts of fishbone mash, and an appropriate amount of water. The red bean, lotus seed and fish flavored black bean cake is prepared through the following steps: firstly, frying the black beans, soaking the fried black beans, and grinding the soaked black beans into powder, so that the fragrance of the black beans can be stimulated, and the running off of nutrient elements can be reduced; and mixing gelatin with the black bean powder, and puffing the gelatin and the black bean powder which are mixed. The black bean cake is tasty and refreshing when being eaten, and does not have the crude mouth feel of general coarse food grain products; the black bean powder is coated with the gelatin, so that the protein in the black bean powder can be prevented from entering the stomachs to cause coacervation due to the action of gastric acid, so that the digestion of foods is facilitated.

The invention provides a breeding method of hybrid black naked barley. A naked barley sterile line 'Mingxing wheat No.4' with glume opening and blooming and anther external hanging in a heading periodis taken as a female parent, black naked barley 16-260 with glume opening and blooming and anther external hanging in the heading period is taken as a male parent, the female parent and the male parent are subjected to hybridizing and matching, seed production is carried out for the male parent and the female parent, the male parent is sown by stages, the male parent is sown in two stages so as to prolong the flowering period of the male parent and facilitate flower synchronization, the male parent and the female parent are respectively harvested during harvesting, the male parent is harvested in advance before maturation, and the female parent is independently harvested after maturation, such that first-filial generation seeds used for production are obtained, and can be used for producing 19W20 hybrid black naked barley, and the 19W20 hybrid black naked barley has characteristics of larger grain and higher yield. Meanwhile, the hybrid black naked barley also shows biological advantages, the plant shows wider leaves, and when the hybrid black naked barley is used as silage, the proportion of the leaves in the whole plant is relatively larger, so that the hybrid black naked barleyis more popular in farms.

The invention relates to the field of food, in particular to naked barley nutrition rice which contains rich nutrients and is low in fat content and a preparation method of the naked barley nutrition rice. The naked barley is taken as a raw material, the content of impurities in the naked barley is lower than 2%, the water content of the naked barely is smaller than 12%, and the content of amylopectin of the naked barley is larger than 92%. According to the naked barley nutrition rice and the preparation method of the naked barley nutrition rice, the glutinous naked barley is taken as the raw material, not only contains multiple nutritional ingredients beneficial to human bodies, but also tastes better than other husk barley, consumers can eat the rice for a long time, the market application prospect is very wide, and the preparation method of a finished product is simple.

The invention discloses a compound nutritional purple naked barley noodle which is prepared from the following raw materials by weight percent: 70-75% of wheat meal, 15-20% of naked barley meal and 10-15% of purple compound garden stuff powder. The compound nutritional purple naked barley noodle has pleasant color and luster, rich nutrition and nice taste; the noodle taking naked barley as a main raw material is a domestic daily noodle product; the market demand is large; the developing scale advantage is easily formed; a feasible approach and a developing thought for boosting the naked barley industrial chain extension, industrial upgrading and value increment of local province and surrounding areas can be supplied; the compound nutritional purple naked barley noodle has higher social benefit and economic benefit.

The invention relates to a processing method of highland barley high-gluten instant fine dried noodles. The method comprises the following steps of (1) carefully selecting highland barley raw materials of grade II or above, performing peeling, performing breaking, and performing cleaning for removing ash so as to obtain broken highland barley granules; (2) uniformly mixing glucose oxidase with lipases, xylanase and alpha-amylases to obtain mixed enzymes; (3) placing the broken highland barley granules in a sealed fermenter, and adding mixed enzymes to obtain a mixture; (4) sequentially addinglactic acid bacteria and running water in times of the lactic acid bacteria for fermentation to obtain a fermented product; (5) flushing the fermented product, and then performing wall-breaking mashing to obtain slurry; (6) homogenizing the slurry, and performing filtering with a screen mesh to obtain filtrate; (7) performing centrifugation treatment on the filtrate, so as to obtain upper-layer clear liquid and lower-layer separation slurry, wherein the lower-layer separation slurry is fermented highland barley slurry; and (8) uniformly mixing the fermented highland barley slurry with wheat flour, adding auxiliary materials and ingredients by a conventional method, performing dough mixing, performing curing, performing calendering, and performing cutting to obtain noodles namely the highland barley fine dried noodles. The highland barley fine dried noodles can notably improve the gluten of the naked barley flour.

The invention relates to naked barley puffed and crisp food, which is prepared by making a spore type rice flour starter by taking naked barley as a raw material and selecting a main strain-rhizopus oryzae separated from the traditional liqueur koji for use, and in combination of a solid state fermentation technology and a hot air-microwave combined drying technology. The product provided by the invention is not only higher in nutritive value and higher in functionality, but is also easy to store and transport, and can be directly eaten or eaten after being brewed with drinking water, thus having wide market prospect. The solid state fermentation method is low in cost, less in pollution and wide in application scope, has great significance for large-scale and high-value utilization of the naked barley resource, and provides a new path for deep processing and value-added conversion of grains.

The invention discloses functional health-care naked barley nutrition dry noodles. The noodles are prepared from the following raw materials in percentage by weight, 70 to 75 percent of high-gluten wheat flour, 20 to 25 percent of naked barley flour, 1 to 5 percent of barley green flour and 1 to 5 percent of kudzu vine root flour. The noodles are rich in nutrition and relatively good in mouth feeling and provide a completely new naked barley product to daily healthy health-care foods of dwellers; the noodles taking naked barley as the main raw material belongs to household daily flour products and are high in market needs, so that scale advantage of development is easy to form; and a feasible way and a development idea are provided to promotion of extension, industrial upgrading and appreciation of naked barley industrial chain, and the noodles have good social and economic benefits.

The invention discloses an additive special for a black fungus culture medium and a preparation method thereof. The addictive is prepared from, by weight, 5-10 parts of wheat naked barley germinated caryopsis, 3-8 parts of cherry leaves, 6-10 parts of silkworm chrysalis, 4-8 parts of rhizoma zingiberis, 2-5 parts of gardenia jasminoides, 1-3 parts of areca catechu shells, 4-8 parts of white hyacinth beans, 2-5 parts of almonds, 2-5 parts of lycium ruthenicum, 1-3 parts of cassia twig, 2-5 parts of common yam rhizome, 1-3 parts of melanterite, 1-3 parts of flatstem milkvetch seed, 1-5 parts ofdogwood, 2-6 parts of fructus aurantii and 1-3 parts of sweet wormwood. According to the additive special for the black fungus culture medium, the compatibility of medicines of raw materials is scientific and reasonable, the raw materials comprise a large quantity of nutrient substances, and necessary nutrient substances are provided for growth of black fungus; the yield is increased by 22-31%, meanwhile, the fungus yield is greatly improved, and the market competitiveness is improved; the preparation method is simple and easy to popularize.

The invention relates to an antibacterial fresh-keeping coating liquid for refrigerated fresh broad bean pods as well as a preparation method and application of the antibacterial fresh-keeping coating liquid. The broad bean fresh pod antibacterial fresh-keeping coating liquid provided by the invention comprises the following components: 4 g/L-6 g/L of clove essential oil, 8 g/L-12 g/L of naked barley beta-glucan, 2.5 g/L-5 g/L of Tween 80, 12 g/L-18 g/L of glycerol and 0.8 g/L-1. 2 g/L of phytic acid. The broad bean fresh pod antibacterial fresh-keeping coating liquid provided by the invention is sprayed on the surfaces of broad bean fresh pods planted in a field, after a film is formed, the broad bean fresh pods are picked and refrigerated at 10 DEG C, so that the growth of dominant putrefying bacteria of the broad bean fresh pods can be remarkably inhibited, the shelf life can be effectively prolonged, blind and high-quantity use of a preservative can be avoided, the edible safety of broad beans is guaranteed, and the broad bean fresh pod antibacterial fresh-keeping coating liquid is suitable for large-scale popularization and application. And the method has good commercial potential and strong practicability.

The invention relates to a production technology of flavone-rich whole germinated wheat flour moon cakes, and belongs to the technical field of food processing. The preparation technology is characterized in that naked barley is used as a raw material and subjected to screening, cleaning, low-concentration NaCl timing spraying germination, drying, powder making and other processes, and the whole germinated wheat flour rich in flavone is prepared; a dough improver and water are added, stirring is performed to form dough, performing shaping, wrapper making, encrusting, baking, cooling, packagingand the like are performed so as to produce the flavonoid-rich whole germinated wheat flour moon cakes. The prepared whole germinated wheat flour moon cakes are high in nutrient component proportion,high in crude fiber content, uniform in structure and unique in flavor; the content of flavone in the product is 10mg/100g-50mg/100g, and the moon cakes are novel functional whole wheat food.

The invention provides a carbendazim preparation for systemic fungicides. The preparation is prepared from the following components: 120KG of water, 39.9KG of cyanamide having a concentration of 50.9 percent, 52.6KG of methyl chloroformate having a concentration of 99 percent and 57KG of NaOH solution having a concentration of 50 percent. The preparation method comprises the following steps: putting the materials into a stainless steel container, performing ammoniation, condensation, solid-liquid separation, finished product drying and molding, and simultaneously performing mother liquor secondary precipitation, evaporation, centrifugation and drying after solid-liquid separation to extract 20.5KG of a byproduct NaCl. Carbendazim is an efficient, broad-spectrum and safe systemic fungicide, can be used for preventing and controlling cercospora arachidicola, alternaria altemata and stem rot of peanuts, head scab of wheat, barley and naked barley, black spot of cereals, sclerotinia rot of colza, rice sheath blight disease, citrus canker, storage disease, cucurbits fusarium wilt, root and stem rot of flowers and the like.

The invention provides a breeding method of multi-rowed hybrid barley. The method comprises the following steps that by using 'Mingxing wheat No.4' as a female parent and multi-rowed barley 19-125 asa male parent, a male parent and female parent matching crossbreeding combination is planted in autumn of the first year, and current-generation naked barley hybrid seeds F0 are prepared; in a seed preparation field, the male parent is sown and covered with soil, and then the female parent is sown; in the heading period of the male parent and the female parent and before glume opening and bloomingof the male parent and the female parent, natural hybrid plants such as two-rowed barley are pulled out for impurity removal, and during glume opening and blooming of the male parent and the female parent, pollen is manually driven four times every day; and the male parent and the female parent are respectively harvested in summer of the second year, the male parent is manually harvested first, then the female parent is harvested, seeds produced by the female parent are multi-edge hybrid barley seeds, hybrid vigour is achieved, the bred barley are higher in seed yield and straw yield, and obvious yield increase is achieved.

The invention discloses barley tender seedling powder rich in phenolic acid and a production process thereof. The production process is characterized by comprising the following steps of performing germinating of barley grains under a non-stress condition, performing treating on enriched phenolic acid by using plasma activated water culture combined with gamma-aminobutyric acid, performing rinsing, then performing freeze-drying, crushing and sieving, performing compounding with sucrose, citric acid, apple powder, banana powder and orange powder, and carrying out sterilizing and packaging to obtain the barley seedling powder rich in phenolic acid. The raw material barley is naked barley, the product is bright green or yellow green in color, fragrant and mellow in taste and high in reconstituability, and the phenolic acid content of the product is 200-350 mg/100 g. The product has the effects of resisting oxidation, purging gut, losing weight, maintaining beauty, enhancing immunity, delaying senescence and the like.

The invention discloses a traditional Chinese medicine composition for treating esophageal achalasia in the type of Qi deficiency and yang debility. The traditional Chinese medicine composition is prepared from the following medicines including, by weight, 15 parts of agriophyllum squarrosum seeds, 15 parts of kelp, 6 parts of grass nodes in stomach of cattle and sheep, 10 parts of phyllanthus virgatus, 15 parts of naked barley tillers, 5 parts of alpinia katsumadai, 100 parts of radix ficus comata, 25 parts of radix rosa bracteata, 10 parts of radix grewiae bilobae, 60 parts of calystegia hederacea, 25 parts of lepidogrammitis intermedia, 9 parts of actinodaphne cupularis, 9 parts of fructus carex kobomugi, 10 parts of cubilose, 15 parts of trifoliate orange leaves and 8 parts of radix glycyrrhizae. The traditional Chinese medicine composition is used for treating the esophageal achalasia in the type of Qi deficiency and yang debility, has good treatment effects and has no relapse after recovery.