Process for preparing highland barley-wheat germ composite fermented beverage

A compound fermentation and preparation technology, which is applied in the field of grain deep processing, can solve the problems of single form and insufficient nutrition conversion, and achieve the effect of scientific and reasonable process design, easy absorption and utilization, and overcoming rough taste

Active Publication Date: 2011-04-27
西藏藏缘青稞科技有限公司
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Problems solved by technology

[0006] In order to solve the problem that the existing highland barley and wheat germ processed products have a single form and the nutrition cannot be fully converted into absorbable components, the present invention provides a preparation process for a highland barley and wheat germ compound fermented beverage, so that the nutritional components in the highland barley and wheat germ It can be integrated into beverage products to the greatest extent, and is easier to absorb, so that the product combines the fragrance and nutritional quality of highland barley and wheat germ

Method used

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  • Process for preparing highland barley-wheat germ composite fermented beverage

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Embodiment 1

[0017] Example 1: Take 100 g of highland barley and 20 g of wheat germ, and use 500W power and 60s microwave treatment for fresh wheat germ; bake the highland barley raw material at 120°C for 30 minutes; Mesh screen; mixed with water at a weight ratio of 1:10 to obtain a mixed slurry heated to 65°C, first enzymatically hydrolyzed with a medium-temperature α-amylase, pH 7.0, for 30 minutes, and the enzyme dosage was 60U / g, and then used glucoamylase Hydrolysis, temperature 55°C, pH 4.0, time 60min, enzyme dosage 50U / g; centrifuge the mixed feed liquid at 3000r / min for 30 min, separate and discard the sediment; add 6% total volume of milk to the separated supernatant feed liquid , sterilized at 95°C for 3 minutes, cooled to 30°C, poured into the fermenter, and added 3% of the total volume of mixed lactic acid bacteria (Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus acidophilus = 1:1:1) to ferment 24 hour; the temperature of the fermented liquid is cooled to ...

Embodiment 2

[0018] Example 2: Take 100 g of highland barley and 50 g of wheat germ, and the fresh wheat germ is treated with 600W power and 80s of microwave; the raw material of highland barley is baked at 130°C for 25min; Mesh sieve; mixed with water at a weight ratio of 1:15 to obtain a mixed slurry heated to 60°C, first enzymatically hydrolyzed with a medium-temperature α-amylase, pH 6.5, for 40 minutes, and an enzyme dosage of 70U / g, and then with glucoamylase Hydrolysis, temperature 60°C, pH 4.5, time 30min, enzyme use 45U / g; centrifuge the mixed feed solution at 3000r / min for 35min, separate and discard the sediment; add 4% total volume of milk to the separated supernatant feed liquid , sterilized at 93°C for 5 minutes, cooled to 40°C, poured into the fermenter, and added 4% of the total volume of mixed lactic acid bacteria (Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus acidophilus=3:3:1) to ferment 12 hour; the fermented liquid temperature is cooled to below 1...

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Abstract

The invention relates to a method for preparing a highland barley-wheat germ deep processing product, in particular to a process for preparing highland barley-wheat germ biological fermented milk, which solves the problems that the highland barley-wheat germ deep processing product has a single form and that nutrients cannot be absorbed by a human body completely. Lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are inoculated according to a certain ratio, and a beta-glucan functional factor, dietary fibers, trace elements, microorganisms and the like of highland barley, and the nutrients such as high-quality plant proteins, vitamin E and the like of the wheat germ are utilized. The method mainly comprises the steps of: the compounding of the highland barley and the wheat germ, grinding into thick liquid, enzymolysis, the addition of milk and lactic acid fermentation. The prepared highland barley-wheat germ lactobacillus beverage is rich in proteins, lactic acid bacteria, beta-glucan, various trace elements, vitamins and the like.

Description

technical field [0001] The invention discloses a preparation process of highland barley and wheat germ composite fermented beverage, which belongs to the technical field of grain deep processing. Background technique [0002] The crude protein content of highland barley grains is 7.68%-17.52%, with an average of about 11.37%. After testing, highland barley contains 18 kinds of amino acids, including 8 kinds of amino acids necessary for human body, which is of great significance for supplementing the body's daily essential amino acid needs, especially in grains Lack of lysine, its content is 0.36g / 100g. The content of β-glucan in Tibetan highland barley is between 3.66% and 8.62%, with an average value of 5.25%, which is 50 times that of wheat and is the highest value measured so far. Both soluble fiber and total fiber are higher than other cereal crops. β-glucan can significantly reduce cholesterol content, prevent cardiovascular disease, prevent tumors and significantly i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L1/10A23L7/10A23L33/00
Inventor 张晖葛磊郭晓娜钱海峰王立齐希光
Owner 西藏藏缘青稞科技有限公司
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