Making method of highland barley tsampa nutrition powder

A production method and technology of nutritional powder, applied in the direction of food science, etc., can solve the problems of highland barley food that cannot be widely popularized, storage and inconvenient consumption, and achieve the effects of long-term storage, simple production method steps and rich nutrition

Inactive Publication Date: 2017-10-24
那曲市金诚青稞食品生产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One of the purposes of the present invention is to address the above-mentioned deficiencies, to provide a method for making barley tsampa nutritional powder, in order to solve the technical problems in the prior art, such as inconvenient storage and eating, and the inability to widely promote highland barley foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This embodiment is a method for making highland barley tsampa nutritional powder. This time, the production of highland barley tsamba nutritional powder is 1 kg. The method includes and preferably operates according to the following steps:

[0019] Step 1, after sieving out the impurities in the corresponding mature highland barley, soaking in salt water;

[0020] Step 2, drying the highland barley after screening and soaking in the previous step, and removing its epidermis;

[0021] Step 3, putting the barley peeled in the previous step into an airtight container for heating and frying, until the barley is puffed and filled out, and after the puffed barley is cooled, grind it into powder;

[0022] Step 4: Take 984.3g of powdered highland barley, and mix 0.7g of cordyceps powder and 15g of ginseng fruit powder into it to obtain the highland barley tsampa nutritional powder; the added cordyceps powder and ginseng fruit powder can increase the nutritional value of the tsa...

Embodiment 2

[0024] The present embodiment is also a method for making highland barley tsampa nutritional powder. This time, the production of highland barley tsampa nutritional powder is 2kg. The method includes and preferably operates according to the following steps:

[0025] Step 1. After sifting out the impurities in the mature highland barley, which mainly include dust and pebbles, soak them in salt water; during the soaking process in salt water, rub the highland barley submerged in salt water repeatedly; soak them in salt water Highland barley can increase the taste of the finished powder in the later stage;

[0026] Step 2, drying the highland barley after screening and soaking in the previous step, and removing its epidermis;

[0027] Step 3. Put the barley peeled in the previous step into an airtight container for heating and frying. After the barley is puffed, it is filled out. After the puffed barley is cooled, it is ground into powder; the method of frying and puffing With r...

Embodiment 3

[0031] This embodiment is also a method for making highland barley tsampa nutritional powder. This time, the production of highland barley tsamba nutritional powder is 5kg. The method includes and preferably operates according to the following steps:

[0032] Step 1. After sifting out the impurities in the mature highland barley, which mainly include dust and pebbles, soak them in salt water; during the soaking process in salt water, rub the highland barley submerged in salt water repeatedly; soak them in salt water Highland barley can increase the taste of the finished powder in the later stage;

[0033] Step 2, drying the highland barley after screening and soaking in the previous step, and removing its epidermis;

[0034] Step 3. Put the barley peeled in the previous step into an airtight container for heating and frying. After the barley is puffed, it is filled out. After the puffed barley is cooled, it is ground into powder; the method of frying and puffing With referenc...

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PUM

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Abstract

The invention discloses a making method of highland barley tsampa nutrition powder and belongs to a making method of nutrition powder. The method comprises the following steps: step A, ripe highland barley is soaked in saline water after impurities in the highland barley are filtered out; step B, the highland barley filtered and soaked in the last step is dried in air, and epidermis of the highland barley is removed; step C, the highland barley with the epidermis removed in the last step is extruded and taken out, the extruded highland barley is ground into powder after being cooled; step D, cordyceps sinensis powder and sapodilla powder are mixed with the powdery highland barley, and the highland barley tsampa nutrition powder is obtained. By soaking and cleaning the highland barley with the saline water, harmful substances on the surface of the highland barley can be reduced effectively, the taste of the nutrition powder can be improved, water content of the highland barley in a stir-frying extruding process can be further reduced, long-term storage is facilitated, and the taste of the highland barley tsampa nutrition powder is further improved; the powdery highland barley is convenient to brew, eat and package, and popularization of highland barley food is facilitated.

Description

technical field [0001] The present invention relates to a kind of preparation method of nutrient powder, more specifically, the present invention mainly relates to a kind of preparation method of highland barley tsampa nutrient powder. Background technique [0002] Highland barley is a cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. It has rich nutritional value and outstanding medical and health care functions, but it has not been widely promoted because of its eating methods and preservation problems. At present, there is no lack of nutritional powder products of various compositions on the market, which are gradually accepted by people because of their convenience in eating; therefore, in line with the util...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10
CPCA23L7/10A23L33/10
Inventor 李含勇
Owner 那曲市金诚青稞食品生产有限公司
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