Novel tsampa and processing method thereof

Abstract

The invention relates to a novel tsampa and a processing method thereof. The novel tsampa is prepared by using hulless barley and xylitol or hulless barley and table salt through the following method which comprises the steps of: cleaning and screening the hulless barley, removing impurities, feeding the hulless barley into a dual-screw expander for expansion treatment, keeping expansion temperature to be 435-445 DEG C and expansion time to be 20-35 seconds, crushing after expansion, passing through a 100-mesh screen after crushing, adding the xylitol or the table salt for flavoring, evenly mixing, metering and packaging to obtain novel tsampa products. The novel tsampa is prepared in a closed environment from the step of feeding the hulless barley into the expander to the step of metering and packaging. Materials are conveyed through filtered clean air. Raw materials for preparing the novel tsampa only comprise the hulless barley and the table salt or the xylitol, additives are not added, the original flavor of the hulless barley is kept and the quality guarantee period is long.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to new tsampa with highland barley as the main raw material and a processing method thereof. Background technique [0002] Highland barley, English name hulless barley, is a kind of cereal crop of Poaceae Barley. Because of the separation of inner and outer glumes and bare grains, it is also called (scientific name) naked barley, yuan wheat, and rice barley. Highland barley has a long history on the Qinghai-Tibet Plateau. The history of cultivation has been 3500 years ago. Highland barley is mainly distributed in Tibet, Qinghai and other alpine areas of Qinghai-Tibet with an altitude of 4200-4500 meters. The average content of main components of highland barley is: heat 3.18 Mcal / kg, protein 9.62%, fat 2.04%, carbohydrate 65.95%, dietary fiber 16%; insoluble dietary fiber 8.82%, vitamin B1 3.4%, vitamin B2 1.3% , β-glucan 6.57%, niacin 6.7mg / kg, vitamin E 17mg / kg, copper 3.99mg / kg, z...

AI Technical Summary

Problems solved by technology

[0003] Highland barley is a wheat that can only grow on the Qinghai-Tibet Plateau. It has been the basic edible grain of the Tibetan people for thousands of years. Due to geographical and climatic factors, the consumption of highland barley has always been in the rough food state of "tsampa" and "highland barley rice". Because highland barley is a grain with high dietary fiber content, the traditional eating method makes it impossible for people other than the Tibetan people to eat this unique regional resource. People outside the Qinghai-Tibet Plateau will experience symptoms bloating, indigestion