阅读说明：本技术 一种易煮青稞米的加工方法 (Processing method of easily boiled highland barley ) 是由 李永富 高纪儒 黄金荣 史锋 陈正行 于 2021-08-26 设计创作，主要内容包括：本发明公开了一种易煮青稞米的加工方法,属于粮食精深加工技术领域。本发明利用高温流化及微波辅助的物理方法处理杂粮,流化和微波两种处理方式对青稞米能够起到协同增效的作用,对蒸煮品质的改善相较于单一方法的处理更为明显。本发明有效解决了青稞米蒸煮时间长、吸水困难和口感硬等问题,从而提高了青稞米的蒸煮品质。(The invention discloses a processing method of easily boiled highland barley, belonging to the technical field of grain deep processing. The coarse cereals are treated by a physical method of high-temperature fluidization and microwave assistance, the two treatment modes of fluidization and microwave can play a role in synergy for the highland barley, and the improvement on the cooking quality is more obvious compared with the treatment by a single method. The method effectively solves the problems of long cooking time, difficult water absorption, hard mouthfeel and the like of the highland barley, thereby improving the cooking quality of the highland barley.)

1. The processing method of the easily boiled highland barley is characterized in that the highland barley is treated by fluidization and microwave to obtain the easily boiled highland barley.

2. The method as claimed in claim 1, wherein the barley is fluidized and then subjected to microwave treatment.

3. The method according to claim 1 or 2, wherein the fluidizing treatment is carried out at 160 to 180 ℃ for 40 to 60 seconds.

4. The method as claimed in any one of claims 1 to 3, wherein the microwave treatment conditions are 500-1000W for 40-60 s.

5. The method as claimed in any one of claims 1-4, wherein before the microwave treatment, additional water is added until the moisture content in the highland barley rice is 8-12%.

6. The easy-boiled highland barley prepared by the method according to any one of claims 1 to 5.

7. The use of the easy-boiled highland barley of claim 6 in the preparation of rice and flour products and coarse cereal products.

8. A rice containing miscellaneous cereals, characterized in that the miscellaneous cereals rice comprises the highland barley, oat germ rice, tartary buckwheat and red glutinous rice according to claim 6.

9. The cereal rice as claimed in claim 8, wherein the mass ratio of the highland barley, the oat germ rice, the tartary buckwheat and the black glutinous rice is (3-6): 1-3):1 (1-3).

10. A highland barley and coarse cereal steamed bread is characterized in that the steamed bread is prepared by crushing the highland barley of claim 6 to obtain highland barley powder, mixing the highland barley powder with wheat flour and yeast, and fermenting.

Technical Field

The invention relates to a processing method of easily boiled highland barley, belonging to the technical field of grain deep processing.

Background

With the economic development and the improvement of the living standard of people, the degree of diet refinement is continuously improved, and a large number of scientific research evidences show that the diet refinement is one of the important reasons for three highs and some chronic diseases of human bodies. Chronic patients with hypertension, hyperlipidemia, diabetes and the like are gradually increased and gradually tend to be younger, and the number of sub-healthy people is continuously enlarged, so that the problems of unreasonable dietary nutrition structure, unbalanced nutrition and the like of residents in China are fully exposed. The residents in China mostly use rice and wheat as staple food, and staple foods such as noodles and rice made of fine rice and white flour have good sense and high-quality edible quality, but lack bioactive substances such as dietary fibers, vitamins and phytochemicals required by many people; and the white rice and flour has high starch content and higher GI value, and can be quickly digested by organisms to release glucose after being eaten and absorbed by human bodies, so that the postprandial glycemic index is increased. Therefore, long-term use of rice and pasta as staple food is not favorable for controlling postprandial blood sugar, and may cause other chronic diseases. A large number of scientific researches show that chronic diseases can be effectively relieved or controlled by diet regulation and control of patients, and the chronic diseases can be prevented and reduced by healthy people in daily life through diet structure adjustment. The prevention and control of chronic diseases need to improve the nutritional structure of resident food, and the main food of the resident for three meals a day should be taken as the key point for improving the nutritional structure of the food. The 2016 Chinese resident dietary guide recommends various foods, mainly cereals and matching grain sizes, and recommends that each person takes 50-150g of whole grain and mixed bean staple food every day. China is a large food country, resources such as highland barley, buckwheat, oat, mixed beans and the like have obvious advantages, the coarse cereal staple food processing industry is vigorously developed, and the excavation of coarse cereal resources with Chinese characteristics has important significance for improving the dietary structure of residents.

Compared with staple foods such as steamed bread, noodles and the like, the minor cereal rice can keep the original form and is added in products in a larger amount. At present, the research on the coarse cereal rice in China is to process the rice and one or more coarse cereals such as black rice, millet, sticky rice, beans and the like into edible compound rice, but most coarse cereals have compact internal structures, hard textures and poor palatability, and are less to eat directly as staple food. Coarse cereals which are not processed by proper technology need to be soaked for a long time before being steamed and cooked, and have higher hardness and poorer edible mouthfeel when being cooked with rice.

Highland barley, as a coarse cereal, is manufactured into various foods in plateau areas of China to be widely eaten, but the eating amount in inland areas is small. In recent years, with the change of dietary structure and the attention to health, highland barley has attracted great attention in the application of food industry as a cereal crop with balanced nutritional ingredients. The highland barley has high content of dietary fiber, vitamins and mineral elements, moderate protein, low content of sugar and fat, and rich beta-glucan component which has important physiological functions of clearing intestines, reducing blood sugar and blood fat, reducing cholesterol, preventing colon cancer, improving immunity and the like. At present, the research on the domination of highland barley mainly comprises the traditional tsamba, highland barley noodles, highland barley steamed bread and the like, but most of the products have limited addition of highland barley, and cannot achieve the original purpose of developing highland barley products for health. In recent years, the highland barley grains are mostly applied to beverages such as milk tea, but the highland barley grains are rarely applied to staple foods such as rice and the like, and the staple foods have large demand, so that the staple food of highland barley rice is an important way for fully exerting the nutritional value and the health care effect of highland barley. The highland barley becomes highland barley rice after peeling processing, but the water absorption performance of starch is limited due to the fact that the beta-glucan content of the highland barley rice is more than 70% and the endosperm cell wall is thick, and the cooking performance of the highland barley rice is poor. When the highland barley and the rice are cooked together, the rigidity of the highland barley is higher, the requirement of cooking together with the rice cannot be met, and the staple food of the highland barley is restricted. Although the highland barley and the white rice can be cooked together by soaking the highland barley and the white rice for a long time before cooking, the beta-glucan is dissolved out and microorganisms are bred.

In recent years, some patents of easily-boiled whole grains are disclosed in China, but the patents have the defects of high cost, damage to the appearance characteristics and nutritional ingredients of the grains and the like when products which can be boiled and cooked with the white rice are prepared. 2017, a patent discloses a production method of germinated brown rice easy-cooking rice, the method adopts a wet steam heating method to germinate the soaked brown rice, and vacuum packaging and autoclaving treatment are carried out after moisture on the surface of the germinated brown rice is drained. The obtained product can be cooked with rice to achieve soft and hard taste similar to rice after cooking. But the method has complex and fussy process, large energy consumption and long period; 2019, a patent discloses coarse cereal rice with the same cooked rice and a processing method thereof, the method sequentially carries out microwave treatment, electric field treatment and drying treatment on soaked coarse cereals to prepare the coarse cereal rice which can be cooked with the rice, but the microwave treatment process of the invention is complex, the time consumption is long, the microwave treatment power is high, and the energy consumption is large; in the same year, there is a patent disclosing a method for processing grains cooked with rice, comprising the steps of removing impurities, baking and cooling to obtain the easy-to-cook grains. Although the roasting process of the method of the invention improves the flavor of the grains, the color of the grains can be poor.

Disclosure of Invention

The processing method overcomes the defects of high cost, large energy consumption, long period, damage to the nutrient components or the apparent characteristics of the raw materials and the like in the prior art. Aiming at the defects of the prior art, the research provides a processing method of easily cooked highland barley. The coarse cereals are treated by a physical method of high-temperature fluidization and microwave assistance, the moisture on the surface of the raw material is rapidly evaporated in the high-temperature fluidization treatment process, a moisture gradient difference is formed inside and outside grains, and the stress generated by the moisture gradient difference enables the surface of the highland barley to generate micro-cracks. Microwave is a heating mode which depends on the material to absorb microwave energy and convert the microwave energy into heat energy, so that the material is heated. The water is the best medium for absorbing the microwave, the moisture content of the fluidized highland barley rice is reduced, and the highland barley rice needs to be subjected to water supplementing treatment in order to fully absorb the energy brought by the microwave. In addition, the surface micro-seams of the highland barley rice brought by the fluidization treatment accelerate the permeation of water into the highland barley rice in the water replenishing process, and shorten the water replenishing time. In conclusion, the fluidization and microwave treatment modes can play a role in synergy for the highland barley, and the improvement on the cooking quality is more obvious compared with the treatment by a single method. Meanwhile, the processing method has the advantages of high heat transfer efficiency, short processing time and simple and easily-controlled equipment.

In the research, fine cracks are generated on the surface of the highland barley obtained by the method of fluidizing treatment at 160-180 ℃, water supplementing and 700W microwave treatment for 40-60s, the water absorption performance is obviously improved and the cooking hardness is obviously reduced in the cooking process, the problems of difficult water absorption, long cooking time and the like caused by thicker cell walls of the embryo milk of the highland barley are effectively solved, the highland barley can be cooked with the white rice without being soaked, and the staple consumption of the highland barley can be effectively promoted. The highland barley treated by the research processing method has the advantages of increased water absorption rate, shortened cooking time and reduced hardness, and achieves the condition of cooking and cooking with white rice. Meanwhile, bran flavor existing in the process of jointly cooking the treated highland barley and the white rice is obviously reduced, the flavor and the taste of the highland barley rice are effectively improved, and in addition, the highland barley product and the white rice are cooked together and have soft taste, the particle Q is elastic, and the highland barley flavor is rich.

The first purpose of the invention is to provide a processing method of easily boiled highland barley, which adopts fluidization combined with microwave to process highland barley to obtain easily boiled highland barley.

In one embodiment of the invention, the barley is fluidized and then subjected to microwave treatment.

In one embodiment of the present invention, the fluidization treatment is performed at 160 to 180 ℃ for 40 to 60 seconds.

In one embodiment of the present invention, the microwave treatment conditions are 500-.

In one embodiment of the invention, before microwave treatment, water is additionally supplemented until the moisture content in the highland barley is 8-12%.

The second purpose of the invention is to provide the easily boiled highland barley prepared by the method.

The third purpose of the invention is to provide the application of the easily boiled highland barley in rice and flour products and coarse cereal products.

The fourth purpose of the invention is to provide the coarse cereal rice, which comprises the highland barley, oat germ rice, tartary buckwheat and red glutinous rice.

In one embodiment of the invention, the mass ratio of the highland barley, the oat germ rice, the tartary buckwheat and the black glutinous rice is (3-6): 1-3):1: (1-3).

The fifth purpose of the invention is to provide the highland barley and coarse cereal steamed bread, which is prepared by crushing the highland barley to obtain highland barley powder, mixing the highland barley powder with wheat flour and yeast, and fermenting.

The invention has the beneficial effects that:

the highland barley treated by the processing method has a loose internal structure, a large number of gaps and channels are formed, the water absorption performance of the highland barley is remarkably improved, the water absorption rate of the highland barley soaked for 3 hours is increased from 40.65% to more than 70%, and the cooking hardness is remarkably reduced from 1943g to 1320-. In practical application, the easily cooked highland barley solves the problem that the conventional highland barley rice cooking needs to be carried out by complex steps of soaking or pre-cooking in advance, can be matched with white rice, realizes simultaneous cooking and simultaneous cooking, saves cooking time and promotes staple consumption of highland barley. The processed highland barley rice and white rice are mixed according to the proportion of 1:2, the highland barley and coarse cereal rice can be prepared. The slowly digestible starch contained in the highland barley reduces the digestion and absorption speed of the compound rice in a human body, and can maintain the stability of blood sugar. The highland barley is rich in physiologically active substances and dietary fibers, and is helpful for solving the problems of unreasonable dietary nutrition structure of residents and nutrition imbalance caused by single eating of rice. The highland barley product is cooked with white rice, tastes soft and has a Q-elasticity, the unique flavor of highland barley is kept, and the sensory score is improved from 63 to 86-87. The product appearance form of the highland barley before and after treatment has no obvious difference with basic nutrient components, no food additive is added, the production process is simple, the period is short, and the cost is low.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.

1. Determination of the moisture content

The assay was carried out by direct drying of GB 5009.3-2016.

2. Method for measuring water absorption

Placing 5g (to 0.0001g) whole semen Avenae Nudae into 50mL centrifuge tube, and recording as m_lThen 30mL ofPlacing ionized water in a water bath kettle with constant temperature of 30 deg.C, and soaking for 180 min. Soaking for 30, 60, 90, 120, 150, and 180min respectively, taking out semen Avenae Nudae, draining off water, wiping off surface water with paper towel, weighing on balance, and recording as m₂And calculating the water absorption rate. Three replicates were run per experiment. Water absorption/% (m)₂-m₁)*100/m₁

3. Method for measuring optimal cooking time

And (3) determining the optimal cooking time of the highland barley by a tabletting method. 200mL of water is added into a 250mL beaker, the beaker is placed on an electric ceramic furnace and heated to boiling (power is 700W), 20g of whole-grain highland barley is poured into the beaker, and timing is started. Taking out 10 grains of semen Avenae Nudae after 20min, pressing semen Avenae Nudae with glass slide to observe whether there is white core. And observing every 30s, recording the time when the number of white cores is less than or equal to 1, and adding 2min to the time to obtain the optimal cooking time of the highland barley.

4. Method for measuring cooking hardness

Adopting a texture analyzer to test the texture characteristics of the highland barley, selecting a TPA test mode as a test mode, setting a trigger point to be 5.0g, selecting a probe to be P/25, and setting the speed of the probe before, after and after testing to be 2.0, 0.5 and 0.5mm/s respectively during testing. Every time 3 highland barley rice with similar appearance and size are taken from different positions in the middle of the highland barley rice and are radially placed on a test bench, and the target value is set to be 50%. Each sample was tested 10 times, the maximum and minimum values were removed and the average was taken.

5. Method for measuring contents of fat, starch, amylose and protein in highland barley

The contents of the fat, the starch, the amylose and the protein of the highland barley are respectively measured by the methods specified in GB 5009.6-2016, GB 5009.9-2016, GB 15683-2008 and GB 5009.5-2016.

6. Sensory evaluation

10 sensory evaluation judges from different regions, different ages and different sexes are selected to perform sensory evaluation on the highland barley rice cooked with the white rice after processing, and the sensory evaluation scoring table is as follows.

TABLE 1 sensory evaluation score sheet

Example 1:

fluidizing semen Avenae Nudae, setting temperature at 180 deg.C for 40s to obtain semen Avenae Nudae with water content of 6.54%. And (3) carrying out water supplementing treatment on the fluidized highland barley to improve the water content to 10.54%. Microwave is a heating mode which depends on the material to absorb microwave energy and convert the microwave energy into heat energy, so that the material is heated. The water is the best medium for absorbing the microwave, the moisture content of the highland barley is reduced by the fluidization treatment, and the highland barley needs to be subjected to water supplementing treatment in order to fully absorb the energy brought by the microwave. In addition, the fluidization treatment can accelerate the permeation of water into the highland barley in the water replenishing process due to the surface micro-seams generated by the highland barley, and shorten the water replenishing time. And (3) carrying out microwave treatment on the highland barley subjected to water supplementing treatment, wherein the power is 700W, and the treatment time is 60s, so that an easily cooked highland barley product is obtained, and the water absorption rate and the optimal cooking time of the highland barley are sequentially measured. Mixing 50g of the product with white rice at a ratio of 1:2, and steaming in an electric cooker according to a water ratio of 1:1.8 in a conventional mode to obtain the cooked rice containing highland barley, coarse cereals and rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

Example 2:

fluidizing semen Avenae Nudae, setting temperature at 170 deg.C for 50s to obtain semen Avenae Nudae with water content of 6.67%. And (3) carrying out water supplementing treatment on the fluidized highland barley to improve the water content to 9.67%. And (3) carrying out microwave treatment on the highland barley subjected to water supplementing treatment, wherein the power is 700W, and the treatment time is 50s, so that an easily cooked highland barley product is obtained, and sequentially measuring the water absorption rate and the optimal cooking time of the highland barley. Mixing 50g of the product with white rice at a ratio of 1:2, and steaming in an electric cooker according to a water ratio of 1:1.8 in a conventional mode to obtain the cooked rice containing highland barley, coarse cereals and rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

Example 3:

fluidizing semen Avenae Nudae, setting temperature at 160 deg.C for 60s to obtain semen Avenae Nudae with water content of 6.83%. And (3) performing water supplementing treatment on the fluidized highland barley to improve the water content to 8.83%. And (3) carrying out microwave treatment on the highland barley subjected to water supplementing treatment, wherein the power is 700W, and the treatment time is 40s, so that an easily cooked highland barley product is obtained, and the water absorption rate and the optimal cooking time of the highland barley are sequentially measured. Mixing 50g of the product with white rice at a ratio of 1:2, and steaming in an electric cooker according to a water ratio of 1:1.8 in a conventional mode to obtain the cooked rice containing highland barley, coarse cereals and rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

Example 4:

and (2) crushing the highland barley prepared in the embodiment 1, sieving the crushed highland barley with a 80-mesh sieve to obtain highland barley powder, and uniformly mixing the highland barley powder and wheat flour according to the proportion of 20 percent of the highland barley powder. Adding the yeast activated by a proper amount of warm water into the mixed powder, and adding a proper amount of water to knead dough until the surface of the dough is smooth, elastic and not sticky. Putting the dough into a fermentation box, and fermenting at 38 deg.C and 80% humidity for 1 hr to expand the volume by 2-3 times. Cutting the fermented dough, molding, placing in a fermentation box, and fermenting for 15 min. And (3) steaming the formed steamed bread in a steamer for 25min, and cooling to obtain the soft highland barley coarse cereal steamed bread.

Example 5:

taking the highland barley prepared in the example 1 as a raw material, weighing 25g of highland barley, 10g of oat germ rice, 5g of tartary buckwheat and 10g of red glutinous rice according to a mixing proportion, uniformly mixing, washing for 2 times, and then cooking in a conventional mode in an electric cooker according to a water ratio of 1:1.5 to obtain highland barley coarse cereal rice.

Comparative example 1:

taking 50g of raw material highland barley, and sequentially measuring the water absorption rate and the optimal cooking time of the raw material highland barley. And uniformly mixing the highland barley and the white rice according to the proportion of 1:2, and cooking the mixture according to the water ratio of 1:1.8 in a conventional mode in an electric cooker to obtain the highland barley and coarse cereal rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

Comparative example 2:

the water absorption and the optimum cooking time of the white rice were first determined. Taking 150g of rice, and cooking the rice according to a water ratio of 1:1.2 in a conventional mode in an electric cooker to obtain the rice. The cooking hardness of the rice was measured and finally subjected to sensory evaluation.

Comparative example 3:

fluidizing the raw material highland barley, setting the temperature at 170 ℃ and the processing time for 50s, and sequentially measuring the water absorption rate and the optimal cooking time. Mixing 50g of the product with rice at a ratio of 1:2, and steaming in an electric cooker according to a water ratio of 1:1.8 in a conventional mode to obtain the highland barley rice and coarse cereal rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

Comparative example 4:

the raw material highland barley is subjected to water supplementing treatment, so that the water content of the highland barley is improved by 3 percent. And (3) carrying out microwave treatment on the highland barley subjected to water supplementing treatment, wherein the power is 700W, the treatment time is 50s, and the water absorption rate and the optimal cooking time are sequentially measured. Mixing 50g of the product with rice at a ratio of 1:2, and steaming in an electric cooker according to a water ratio of 1:1.8 in a conventional mode to obtain the highland barley rice and coarse cereal rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

Comparative example 5: adjusting the sequence of fluidized treatment and microwave treatment

The raw material highland barley (the moisture content is 11.28%) is subjected to water supplementing treatment, so that the moisture content is improved to 14.28%. Performing microwave treatment on the water-supplemented highland barley with power of 700W for 50s, performing fluidization treatment on the treated highland barley with set temperature of 170 ℃ for 50s, and sequentially measuring the water absorption rate and the optimal cooking time. Mixing 50g of the product with rice at a ratio of 1:2, and steaming in an electric cooker according to a water ratio of 1:1.8 in a conventional mode to obtain the highland barley rice and coarse cereal rice. And (4) determining the cooking hardness of the highland barley, and finally performing sensory evaluation.

TABLE 1 basic nutritional ingredients of the barley before and after treatment

	Fat/%	Total starch/%)	Amylose/%	Protein/%)	Beta-glucan/%)
						Easily cooked highland barley	1.30	69.30	33.82	7.52	4.19
Highland barley rice as raw material	1.26	72.49	28.03	7.68	4.63

The change of the nutritional components of the raw material highland barley and the highland barley processed by the processing method of the research can be seen from the table 1. Compared with the raw materials, the contents of the processed easily cooked highland barley rice fat, total starch, amylose, protein and beta-glucan are not obviously changed. Therefore, the processing method of the research has high processing temperature, but short processing time and no obvious damage to the nutrient components of the highland barley.

TABLE 2 Water absorption of highland barley for comparative example and example

Table 2 shows the water absorption rate within 3 hours of the comparative example and the example, and the strength of the water absorption capacity is one of the main factors influencing the quality of the rice steamed and cooked food. In order to make highland barley easy to cook, the highland barley is usually soaked before cooking, but a large amount of microorganisms are easy to breed in the soaking process, active substances are dissolved out, and the nutrition loss is serious. As can be seen from the table, the water absorption rates of the highland barley and the white rice are consistent and increase along with the prolonging of the soaking time, and the water absorption rates of the highland barley treated in the examples 1, 2 and 3 are obviously higher than that of the raw highland barley of the comparative example 1 and are close to that of the white rice of the comparative example 2. Although the fluidization treatment of comparative example 3 and the microwave treatment of comparative example 4 improve the water absorption of the highland barley, they are still significantly lower than the water absorption of the easily cooked highland barley obtained by the first fluidization and then microwave treatment of examples 1, 2 and 3. Comparative example 5 the barley was subjected to the microwave-first and then fluidization treatment, and although comparative example 5 has a certain degree of improvement in water absorption rate, the improvement effect is inferior to the microwave-first and then fluidization treatment of examples 1, 2 and 3, compared to the fluidization or microwave single treatment of comparative examples 3 and 4. Therefore, compared with the raw material highland barley of the comparative example 1 and the highland barley of the comparative examples 3, 4 and 5, the processing method of the research has the advantages that the highland barley is more fully treated, the water absorption performance of the highland barley in the cooking process is obviously improved, the highland barley can be cooked with the white rice, and the eating quality is better.

TABLE 3 optimum cooking time of highland barley rice for comparative example and example

Table 3 shows the optimum cooking times for the comparative examples and examples. The optimal cooking time refers to the time required by the highland barley grains from a natural state to a completely gelatinized state, and as can be seen from the table 3, compared with the raw material highland barley grains in the comparative example 1, the optimal cooking time of the highland barley grains after being treated by the processing method of the research is obviously reduced, is 6-7min less than that before being treated, and is more approximate to the optimal cooking time of white rice of 18.5 min. The moisture of the treated highland barley can quickly enter the highland barley during the cooking process, so that the starch is swelled, the gelatinization time of the starch is shortened, and the purpose of reducing the cooking time is achieved.

TABLE 4 cooking hardness of highland barley rice for comparative example and example

Sample (I)	Example 1	Example 2	Example 3	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4	Comparative example 5
									Hardness in cooking/g	1328	1365	1360	1943	1290	1685	1792	1532

Table 4 shows the hardness in cooking of the comparative examples and examples. The raw material highland barley has the problems of high cooking hardness and poor taste, so the highland barley rice is not favored by consumers all the time. The hardness of the rice particles is a key index for evaluating the edible quality, and the cooking hardness of the highland barley is reduced from 1943g to 1328-1365g after the highland barley is treated by the processing method. Wherein the cooking hardness of the highland barley rice obtained in the example 1 is 1328g, which is closest to the cooking hardness of 1290g of the fine rice in the comparative example 2, and can be regarded as reaching the same cooking and cooking with the white rice. The treatments of comparative examples 3, 4 and 5 improved the cooking hardness of the highland barley grains to some extent, but the hardness was high. The three treatments do not fully open the channel of the water in the highland barley during the cooking process, so the cooking hardness of the highland barley is obviously higher than that of the easily cooked highland barley rice treated by the research method.

TABLE 5 sensory evaluation of boiled Rice of comparative examples and examples

Sensory evaluation was performed on the cooked rice of the examples and comparative examples, and it can be seen from table 5 that the highland barley rice prepared by cooking the white rice and the raw material highland barley rice in comparative example 1 had a dull color, a mat degree, a strong bran taste, a hard mouthfeel, poor adhesiveness, and a lowest sensory score. The highland barley rice obtained by cooking the easily cooked highland barley and the white rice processed by the processing method of the research is soft in taste, has a particle Q elasticity, is aromatic and durable in highland barley flavor, is more easily accepted by consumers, has a sensory score of 86-87 and is very close to the fine rice of the comparative example 2. The processing treatment of the embodiments 1, 2 and 3 loosens the internal structure of the highland barley, and a large amount of water channels are formed, so that the water absorption performance of the highland barley in the cooking process is improved, the highland barley is easier to cook, the effect of cooking and cooking the highland barley with white rice is achieved, and the flavor and the taste of the highland barley rice are improved. Compared with the raw material highland barley, although the cooking performance of the highland barley is improved to a certain extent by the highland barley subjected to fluidization treatment and microwave treatment in the comparative examples 3 and 4, the sensory score of the highland barley rice is only 77 and 76, which is obviously lower than that of the highland barley rice prepared by the highland barley treated by the processing method in the research. Compared with the highland barley rice steamed in the comparative examples 3 and 4, the highland barley rice and the white rice have the advantages of large distinguishing sense, loose granular sense, high hardness, low viscosity and poor palatability. Comparative example 5 the highland barley was subjected to microwave-first and then fluidization, and compared with comparative examples 3 and 4, comparative example 5 has improved sensory evaluation, but the improvement effect is still inferior to that of the easily boiled highland barley obtained in examples 1, 2 and 3.

In conclusion, the processing method of the research is more sufficient and uniform in treating the highland barley, the cracks generated on the surface of the highland barley provide passages for the water to enter in the cooking process, the permeation and the migration of the water can be promoted, the water absorption performance of the highland barley and the gelatinization rate of starch in the cooking process are improved, the cooking hardness of the highland barley is obviously reduced, and the easily cooked highland barley coarse cereal rice with good flavor and taste is formed.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.