Puffing Barley Malt Cereal Key Process Parameters And Formula Optimization

Highland barley is gramineae hordeum a cereal crop, because of its inner and outer glume shell separation, grain bare, so also known as the naked barley, YuanMai, rice of barley. Due to its rich nutritional value and medical health care effect is outstanding, which combined with cold and drought resistance, alkali resistance, barren resistance, high yield and easy to grow, highland barley is widely as the food industry and pharmaceutical industry production of raw materials. In addition, highland barley grow about 4 million years of history in our country, from the material culture to the spiritual and cultural field, especially on the Qinghai-tibet plateau formed the connotation is rich, extremely rich national characteristics of culture of highland barley. Therefore, its application value and market prospect is very broad.In this paper I firstly do the highland barley germination process and compared β-glucan and flavonoids content changes before and after the highland barley sprout; Then using extrusion technology to change traditional highland barley bud curing way, to enhance the level of its gelatinization, then testing puffing highland barley bud’s degree of gelatinization; Next step is to obtain the puffing highland barley bud powder processing, to make it into cereal, further optimize production process and formula of puffing highland barley malt cereal; Finally, testing the main component of the physical and chemical index in cereal in order to check whether puffing highland barley malt cereal finally conforms to the provisions of the state standard for compound cereal. The concrete research content is as follows:(1) Highland barley germination process, in order to ensure optimum, generation of highland barley bud long hold water is best, different germination time in the process of germination, germination temperature and germination method, the influence of the process of highland barley sprout. Find the highland barley sprout the most appropriate time, temperature and method of 52h,25℃ and alternating flooding water cut off. Then after using the enzymatic extraction and the ethanol extraction method, respectively, of highland barley and highland barley bud of P-glucan extract and flavonoids, final results contrast, found a drop in the highland barley sprout after the P-glucan; Flavonoids content increased significantly,(2) The extrusion technology of dry puffing highland barley malt. This paper adopts the screw extrusion machine, motor power 5.5-7.5 kW (220 V), puffing temperature 110-220℃, puffing processing time before 80 min, puffed 20 min time. Smashing puffing highland barley bud into powder,80 mesh sieves, set aside. Choose enzyme hydrolysis method measuring puffing highland barley bud powder’s degree of gelatinization, the result is 69.5%. After highland barley bud puffed, its gelatinization degree is high, and after curing won’t produce the phenomenon of retro gradation.(3) Compound cereal will be made by puffing highland barley bud powder. Compound cereal is composed of the original cereals and cereal powder, first of all, to optimize the original cereal production process. Before knowing compound cereal under the premise of the basic production process, to explore the best time of the raw air convection drying and best temperature, the result is 120℃,15 min; Secondly optimize the cereal powder formula, mainly explore the proportion for milk powder, sucrose, maltodextrin, vanillin in puffing highland barley malt cereal flour by using the way of sensory evaluation., to find out the most appropriate formula finally. In the original cereal puffing highland barley malt powder and flour ratio of 4:1; Cereal powder formula is puffing barley malt powder to add milk powder 25%, sucrose 25%, maltodextrin 15%,0.3% vanillin.(4) For the bases of puffing highland barley malt cereal, doing detection of physical and chemical indicators. Reference to QB/T 2762-2006 the physical and chemical requirements in compound cereal, testing the cereal in the moisture content, total sugar, fat, protein, they all met the physical and chemical requirements.