China News Service, Xining, December 17 (Reporter Zhang Tianfu) Tsampa made with highland barley and ghee is one of the traditional staple foods eaten by Tibetans on the Qinghai-Tibet Plateau for thousands of years.
Nowadays, an ordinary highland barley "walks into" laboratories and enterprises, which is quite a technological paradigm.
Highland barley has been planted on the Qinghai-Tibet Plateau for thousands of years. It is the dominant crop with the most regional characteristics and cultural connotations in the local area. The perennial cultivation area of highland barley in Qinghai Province has stabilized at more than 1 million mu.
On the 17th, the Qinghai Provincial Science and Technology Achievement Transformation Center organized experts to review the "Highland Barley Health Function Mechanism and Activity Maintenance Key Processing Technology Research and Industrialization Demonstration" project carried out by China Agricultural University, Qinghai Huashi Technology Investment Management Co., Ltd. and other units.
It is reported that the above-mentioned project is a joint research result of four projects including the "13th Five-Year" National Key R&D Program and Qinghai Provincial Central Government Guided Local Science and Technology Development Fund Project. The project started in 2012 and was researched and developed by Professor Shen Qun of China Agricultural University. personnel.
The evaluation committee headed by Sun Baoguo, president of Beijing Technology and Business University and academician of the Chinese Academy of Engineering, said that the above-mentioned project has screened out suitable highland barley varieties for processing. Improve the microbial structure of the intestines, protect the integrity of the ileal villi, and reduce the effect of colon inflammation.
In addition, the above-mentioned project has also developed a new type of highland barley shelling machine that maintains the activity of highland barley β-glucan, forming a pre-mixed powder compounding technology with high β-glucan content.
According to Shen Qun’s introduction, the project has developed a series of new health products such as highland barley rice paste, highland barley grain tea, highland barley dried noodles, and launched a series of efficacy evaluations for the prevention of chronic diseases. Compared with dietary intervention studies, the product has obvious effects of lowering blood fat, lowering blood sugar and controlling weight.
At present, many achievements have been industrialized.
The reporter combed the research results in recent years and found that scientific researchers not only carried out physical and chemical analysis of highland barley functional components and biological activities, but also innovatively developed highland barley sprouted food, non-boiled highland barley noodles, highland barley cereals, etc., and obtained a series of invention patents.
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