Highland barley flour milling technology for separating endosperm from cortex through different mechanical properties

Abstract

The invention discloses a highland barley flour milling technology for separating endosperm from cortex through different mechanical properties. The technology comprises the following steps of takinghighland barley raw materials and removing impurities to obtain pure highland barley; removing light cortex of the pure highland barley, adding water to enable the water content of the pure highland barley to be 14-18%, placing the mixture of the highland barley and the water in environment of the temperature of 25-35 DEG C for 10-30h, then inflating steam for regulating the enzymatic activity ofthe cortex, placing the highland barley after enzymatic activity regulation in a flour mill, and performing grinding to obtain the highland barley powder. Lipases and lipoxygenase in the highland barley cortex cannot lose activity, so that the stability of the highland barley powder is improved, the long-term storage of the highland barley powder is guaranteed, besides, the adverse effect of stir-frying treatment in a conventional preparation technology can also be avoided, and the quality of the highland barley powder is effectively improved.

Description

Technical field [0001] The invention relates to a highland barley flour milling process. More specifically, the present invention relates to a highland barley flour milling process that uses different mechanical properties to separate endosperm and cortex, and belongs to the technical field of grain processing. Background technique [0002] Highland barley has the characteristics of high protein, high fiber, high vitamins, low fat and low sugar. Its average protein content is 11.31%, which is higher than wheat, rice, corn, especially the 8 amino acids necessary for the human body. , Starch is mainly amylopectin, soluble fiber and total fiber content are higher than other cereal crops, each 100g contains 1.8mg of dietary fiber. Barley is also rich in B vitamins and a variety of inorganic elements beneficial to human health, such as calcium, phosphorus, iron, copper, zinc and the trace element selenium. These substances have a positive effect on promoting the healthy development o...

AI Technical Summary

Problems solved by technology

[0004] In the traditional flour milling process, the frying treatment is mainly to adjust the activity of lipase and lipoxygenase in highland barley, and the enzymes have low water activity in an environment with low water content, so better enzyme activity must be achieved. To adjust the effect, long-term high-temperature treatment is required, and long-term high-temperature treatment will not only affect enzymes, but also affect other components in highland barley, which will eventually affect the quality of the product

In addition, after the highland barley is roasted, the moisture content of the grain will be further reduced. Although the powder yield of mechanical crushing is improved, the temperature rises faster and the starch damage is more serious. Moreover, it is difficult to achieve precise control of the roasting equipment, and most of them rely on experience, resulting in unstable product quality

Although the traditional stone mill crushing and milling can obtain high-quality barley flour for storage, the stone mill mainly uses the specific heat of the material, low speed, and fine control of the sacrifice particle size to maintain the relatively stable quality of the highland barley flour in storage. The production efficiency is low, and continuous production is impossible. In addition, during the stone milling process, the endosperm part that is easy to be powdered and the cortex part that is not easy to be powdered are mixed for powdering. The grinding time is too short, and the cortex particles are large, which affects the taste of the product. If the grinding time is too long, the endosperm particles will be severely damaged

[0005] In the improved process combined with wheat flour milling, the lipase and lipoxygenase in the cortex maintain high enzyme activity without enzyme activity adjustment treatment before milling. In addition, the toughness of barley cortex and wheat cortex is very different. Even if the highland barley is tempered before milling, the highland barley bran will not form large pieces that are easy to separate during the milling process, but will be partially mixed into the highland barley flour. The cortex treated with enzyme activity adjustment will shorten the quality of highland barley flour during storage, and the improved process uses multi-pass milling to increase the flour extraction rate of highland barley flour, resulting in longer routes and more equipment. The cortex contains most of the functional substances, and the long-term storage of highland barley powder cannot be guaranteed

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