Processing Technology and Parameters of Quick-Dissolved Fried Flour With Bone Marrow Fat of Yak

Using L₉(3⁴) orthogonal experiment design, a series of the best extrusion technological parameters are selected: the raw material entering speed with 0.9 kg/min, the mould plates' preheating temperature with 160℃, the material water content with 15%, and taking both of nutrient and dilatation effect into account, in the mixed extrusive material, the content of soybean is 15%, and that of highland barley is 85%. Meanwhile, utilizing the technologies of high pressure extraction and vacuum concentration, the bone marrow fat of yak was attained. (These yaks grew in the frigid grassland with on elevation of more than 3400 meters.). And then adding some yak fat into the mixture of the dilated flour and other supplementary materials, finally, using the flow processing technologies, such as grain-making, far infrared ray drying and automatic measuring & packaging, a new quick-dissolved fried flour with a strong national flavour was produced, which was rich of nutrients, including the content of 152 g/kg protein, 195 g/kg fat, 15.6 g/kg Ca, 31 g/kg P and 330 mg/kg Fe, respectively.