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High-fiber high-protein highland barley and production method thereof

A production method and high-protein technology, applied in food shaping, food science, application, etc., can solve the problems of reducing the effect, increasing blood sugar content, etc., and achieve easy brewing and aging, moist taste, protein content, high efficiency and low consumption rehydration Effect

Inactive Publication Date: 2018-12-14
SOUTHWEST UNIVERSITY
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Problems solved by technology

Since the highland barley contains more than 60% starch, the digestion of highland barley slices will also increase the blood sugar content and reduce its effect on regulating blood sugar and blood lipids

Method used

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  • High-fiber high-protein highland barley and production method thereof
  • High-fiber high-protein highland barley and production method thereof
  • High-fiber high-protein highland barley and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1) Cleaning and peeling of highland barley: the raw material of highland barley uses grain cleaning equipment to remove impurities in the highland barley, and then grinds and removes 20% of the highland barley cortex with a rice milling and peeling machine.

[0055] 2) Fermentation to remove sugar: take peeled highland barley grains, add twice as much water and soak for 12 hours at room temperature. Soak the highland barley that absorbs enough water, wash it, filter out the open water, put it in a cooking pot and cook it under normal pressure for 1.5 hours, and the water absorption rate is 150-155%; spread it to cool to 30°C, add distiller’s yeast with 0.4% weight of the highland barley before cooking, and pack Put it into a fermenter, cover and seal it, and ferment at 30°C for 70h. After the fermentation is complete, add 2 times the weight of the fermented highland barley and soak in clean water for 6 hours, filter to remove the liquid (the filtrate can be used as high...

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Abstract

The invention provides high-fiber high-protein highland barley and a production method thereof. The production method comprises the following steps: 1) peeling: peeling the highland barley raw material to obtain peeled highland barley grain; 2) fermentation and desugaring: taking the peeled highland barley grain, adding water, soaking, cooking, and fermenting and desugaring the cooked highland barley grain to obtain sugar-free highland barley grain. The invention provides a processing technology of the instant highland barley with low sugar, high fiber and high protein; a biological enzymolysis fermentation technology is adopted to remove digestive polysaccharides such as starch and the like in the highland barley, and a low-sugar, high-dietary fiber and rich-protein instant highland barley tablet product which is good in rehydration, easy to brew and mature and moist in taste is produced efficiently and low-costly by utilizing a tableting technology and a microwave-hot air combined drying technology. A highland barley tablet developed by the invention adopts the technologies of microbial fermentation and enzymatic hydrolysis, so that the content of starch and other digestive sugars in the highland barley grain is reduced, and the instant highland barley product with low sugar, high dietary fiber and protein content is prepared by tableting and drying.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to high-fiber and high-protein barley and a production method thereof. Background technique [0002] Highland barley is naked barley produced on the Qinghai-Tibet Plateau and is the staple food of the Tibetan people. Among food crops, highland barley has the characteristics of high protein (12-16%), high fiber, high vitamin, low fat, and low sugar. The content of soluble dietary fiber and total fiber in highland barley is higher than that of other cereal crops, and it is recognized as "intestinal scavenger". Highland barley is currently the crop with the highest β-glucan content among all wheat crops in the world. The content is as high as 6.57% (3.66-8.62%), and the content of β-glucan in excellent highland barley varieties can reach 8.6%. It has been found through research that β-glucan can lower blood fat and cholesterol, regulate blood sugar, improve immunity, prevent ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23P10/28A23L7/196A23L5/20A23L5/10
CPCA23L5/10A23L5/15A23L5/25A23L5/28A23L7/196A23L33/00A23P10/28
Inventor 刘雄覃小丽邓婧
Owner SOUTHWEST UNIVERSITY
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