Preparation method of highland barley grain drink

A cereal beverage and production method technology, applied in food preparation, food science, application and other directions, can solve the problems of highland barley beverages prone to precipitation, stratification, etc., to improve the comprehensive utilization rate of resources and high added value, increase product patterns, The effect of increasing added value

Active Publication Date: 2012-07-04
QINGHAI UNIVERSITY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to develop a highland barley beverage that conforms to the Chinese production process, appearance, taste and stability, solve the problems of precipitation and stratification in the production of highland barley beverage, and keep the unique nutrition, color and luster of highland barley in the beverage produced. Flavor, Refreshing

Method used

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Embodiment Construction

[0017] In order to further illustrate the technical scheme of the present invention, the following specific scheme is adopted to prepare the highland barley cereal beverage, which includes the following steps:

[0018] (1) Roasting of raw materials: Roast the highland barley with complete form at 180° C. for 20 minutes. After cooling, crush through a 20-mesh sieve.

[0019] (2) Gelatinization: heat the highland barley flour and water at a ratio of 1:10, boil and gelatinize for 5 minutes, and keep stirring to prevent uneven heating of the slurry until the gelatinization is complete.

[0020] (3) Liquefaction: Put the gelatinized highland barley pulp to cool, adjust the pH value to 6.0-6.5, add high-temperature α-amylase with an enzyme activity of 100-120U / g, and perform enzymatic hydrolysis reaction at 75°C-80°C for 60-70min , After amylase enzymolysis is completed, heat to inactivate the enzyme for 3 minutes.

[0021] (4) Saccharification: adjust the pH value of the liquefie...

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PUM

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Abstract

The invention discloses a preparation method of a highland barley grain drink. The method comprises the following steps: baking; crushing; adding water and gelatinizing; adding amylase and liquefying; adding glucoamylase and saccharifying; separating slurry and residue; taking clear liquid and adding sugar, citric acid, emulsifier and thickener to mix; homogenizing; filling; and sterilizing. Due to the adoption of the method of the invention, the problem of precipitation and layering is solved, and the highland barley grain drink prepared by the method retains the unique nutrition, color and flavor of highland barley and refreshing taste.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for making a highland barley beverage. Background technique [0002] Highland barley is the collective name for multi-row naked barley in the Qinghai-Tibet Plateau region of my country. It is also called Yuanmai, Huaimai, rice barley or naked barley in other producing areas. It is a special type of barley and belongs to Gramineae wheat in plant taxonomy. The family barley is one of the varieties of barley. Highland barley is mainly planted in Tibet, Qinghai, Gannan Tibetan Autonomous Region in Gansu Province, Aba in Sichuan, Ganzi Tibetan Autonomous Prefecture, Diqing Tibetan Autonomous Prefecture in Yunnan, and Inner Mongolia and a few other high and cold areas. [0003] Highland barley is extremely nutritious and has the characteristics of high protein, high fiber, high vitamin, low fat and low sugar. Its protein content is about 6.35-21.00%, with an average value of 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09A23L1/105A23L2/84A23L7/104
Inventor 杨希娟吴昆仑党斌迟德钊
Owner QINGHAI UNIVERSITY
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