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Puffed wheaten food taking highland barley as raw material and preparation method thereof

A technology of puffed food and highland barley, which is applied in food science, dough processing, baked food with modified ingredients, etc. It can solve the problems of cumbersome preparation steps, unfavorable health, and reduced production efficiency, so as to achieve simple operation and enhance immunity , the effect of improving production efficiency

Pending Publication Date: 2021-03-02
青海圣和源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A large number of additives are added to the traditional puffed food during production and processing, which leads to the reduction of its own nutritional value, which is not conducive to people's health after eating, and the preparation steps of traditional puffed food are relatively cumbersome, resulting in a decrease in its production efficiency. Therefore, we Designed a kind of puffed pasta and its preparation method using highland barley as raw material to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The puffed pasta with highland barley as raw materials comprises the following raw materials in parts by weight: 25 parts of highland barley, 5 parts of wheat flour, 1 part of white sugar, 1 part of calcium carbonate, 1 part of maltose, 1 part of barley and 2 parts of sesame oil.

[0024] A kind of puffed pasta preparation method using highland barley as raw material, comprises the following steps:

[0025] S1. First, heat the barley with a slow fire and fry until the surface is slightly yellow, then dry it for later use, and control the temperature of barley frying at 135°C, and the frying time is 8 minutes, then add water to the wheat flour to make a paste, and add it to it Add calcium carbonate inside and stir well for later use;

[0026] S2. Remove the impurities in the highland barley raw materials, and peel the highland barley after removing the impurities, and then put it into an extruder for expansion. The expansion time of the expansion machine is controlled to...

Embodiment 2

[0030] The puffed pasta with highland barley as raw material comprises the following raw materials in parts by weight: 30 parts of highland barley, 10 parts of wheat flour, 3 parts of white sugar, 2 parts of calcium carbonate, 3 parts of maltose, 3 parts of barley and 3 parts of sesame oil.

[0031] A kind of puffed pasta preparation method using highland barley as raw material, comprises the following steps:

[0032] S1. First, heat the barley with a slow fire and stir-fry until the surface is slightly yellow, then dry it for later use. The temperature for frying the barley is controlled at 140°C, and the frying time is 10 minutes. Then add water to the wheat flour to make a paste, and add it to it Add calcium carbonate inside and stir well for later use;

[0033] S2. Remove the impurities in the highland barley raw material, and peel the highland barley after removing the impurities, and then put it into an extruder for expansion. The expansion time of the extruder is contro...

Embodiment 3

[0037] The puffed pasta with highland barley as raw material comprises the following raw materials in parts by weight: 35 parts of highland barley, 15 parts of wheat flour, 5 parts of white sugar, 3 parts of calcium carbonate, 5 parts of maltose, 5 parts of barley and 4 parts of sesame oil.

[0038] A kind of puffed pasta preparation method using highland barley as raw material, comprises the following steps:

[0039] S1. First, heat the barley with a slow fire and fry until the surface is slightly yellow, then dry it for later use, and control the temperature of barley frying at 145°C, and the frying time is 12 minutes, then add water to the wheat flour to make a paste, and add it to it Add calcium carbonate inside and stir well for later use;

[0040] S2. Remove the impurities in the highland barley raw material, and peel the highland barley after removing the impurities, and then put it into an extruder for puffing. The puffing time of the puffing machine is controlled to b...

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Abstract

The invention discloses puffed wheaten food taking highland barley as a raw material and a preparation method thereof, and relates to the field of puffed food, the puffed wheaten food comprises the following raw materials in parts by weight: 25-35 parts of highland barley, 5-15 parts of wheat flour, 1-5 parts of white granulated sugar, 1-3 parts of calcium carbonate, 1-5 parts of maltose, 1-5 parts of coix seeds and 2-4 parts of sesame oil; the preparation method comprises the following steps: heating coix seeds with slow fire, frying until the surfaces of the coix seeds are yellowish, airingfor later use, adding water into wheat flour, blending into paste, adding calcium carbonate into the wheat flour, uniformly stirring for later use, removing impurities from highland barley raw materials, and puffing in a puffing machine. The puffed wheaten food taking the highland barley as the raw material has a certain effect of preventing cholesterol, cardiovascular and cerebrovascular diseasesand the like, has the effects of inducing diuresis to alleviate edema, invigorating the spleen to remove dampness, clearing heat, expelling pus, resisting inflammation, easing pain, enhancing immunity and the like, and is simple and convenient to operate and suitable for popularization.

Description

technical field [0001] The invention relates to the field of puffed food, in particular to puffed pasta with highland barley as raw material and a preparation method thereof. Background technique [0002] Puffed food is made of grains, potatoes or beans as the main raw materials. It is made by puffing processes such as baking, frying, microwave or extrusion, etc. The volume is obviously increased, and a certain degree of puffing is crispy and fragrant. , Different styles of leisure food. Puffed food is increasingly becoming a popular food for consumers due to its delicious and crisp taste, easy to carry and eat, wide application of raw materials, and changeable taste. Protein-rich plant raw materials are extruded and puffed at high temperature for a short time, the protein is completely denatured, and the tissue structure becomes porous, which is conducive to contact with human digestive enzymes, thereby improving the utilization rate and digestibility of protein; the produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/36A21D13/06
Inventor 庞潇雅
Owner 青海圣和源生物科技有限公司
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