Research on key technology and product development of fresh whole grain highland barley processing
Published by: qhqgs Release time: 2023-06-05 17:07 Number of readings:0
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Registration Number:9632022Y0361

Topic source:Department of Science and Technology of Qinghai Province

Evaluation unit:Science and Technology Department of Qinghai Province

Study start and end time:2020.1.1 -2020.12.31

Evaluation Date:2022810

Unit of completion:Qinghai Provincial light Industry Research Institute limited liability company

Cooperation unit:Zhengzhou University of Light Industry

Mailing address:Xining Road, Xining City, Qinghai Province4

Contact person:王菲

Contact number:18697253187

Leading researchers:迟明、张艳珍、王菲、李光英、曹文秀、毛海峰、周先加、朱莹莹、董吉林、申瑞玲、白家瑞、宋育玲、朱嘉文

   In this study, the key technology and product development of fresh highland barley processing were studied with fresh highland barley as raw material。Through the research on the key operation points and parameters of processing technology of fresh food highland barley and its series products, a complete technical route and process parameters of hulling, color protection and pre-curing of fresh food highland barley were formed, and a perfect processing and production plan of fresh food highland barley series products was established。Further improve our province fresh food highland barley resourcesThe utilization rate of source, widening the application range of fresh highland barley, providing reference for deeper and more high-end related product development, is of great significance for the sustainable utilization of biological resources in our province。

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