Layered grinding method for preparing zanba powder

• Main Authors: LYU YING, XU JINGTING, CHEN CHEN, GUO SHUNTANG, PENG XIYU
• Format: Patent
• Language: Chinese; English
• Published: 01.06.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a layered grinding method for preparing zanba powder. The method comprises the step of performing layered grinding on fried highland barley from outside to inside by using a flour mill to obtain layered zanba powder, namely layered grinding can be realized to prepare the zanba powder. The layered grinding method for preparing zanba powder disclosed by the invention solves the problems of low processing efficiency, more product impurities, high sand content, single product, poor taste and the like existing in traditional zanba powder processing, layered grinding and grading are performed on highland barley powder by adopting the flour mill, two products such as zanba powder with strong fragrance and zanba powder with high beta-glucosan content (4.42%) can be obtained, and the glucosan content of zanba powder prepared in the traditional method is 3.30%. The zanba powder with strong fragrance is graded zanba powder with the grinding degree of 0 to 35%, and the zanba powder with high beta-