Coix seed beverage and preparation method thereof

A technology of barley and beverages, which is applied in the direction of food science, etc., can solve the problems of untreated, etc., and achieve the effect of pure and natural sweetness

Inactive Publication Date: 2013-01-30
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Li Cunzhi (Development of enzymatically hydrolyzed barley drink, Agricultural Machinery, 2011) and others used barley as raw material and developed an enzymatic barley drink through enzymatic hydrolysis steps such as amylase and glucoamylase, but without proteolysis, the obtained barley No active peptides in beverages

Method used

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  • Coix seed beverage and preparation method thereof
  • Coix seed beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

[0031] (2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

[0032] (3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 150°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 150 mesh sieve;

[0033] (4) Gelatinization: the ratio of material to water is 1g:8ml, heat to 60-70°C to gelatinize the barley powder;

[0034] (5) Enzymatic hydrolysis: add a medium-temperature α-amylase with an enzyme activity of ≥3000U / mL at 70°C to liquefy for 30 minutes. U / mL high-efficiency liquid glucoamylase saccharification for 60 minutes, the dosage of high-efficiency liquid glu...

Embodiment 2

[0040] (1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

[0041] (2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

[0042] (3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 170°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 200 mesh sieve;

[0043] (4) Gelatinization: the ratio of material to water is 1g: 10ml, heat to gelatinize barley powder;

[0044] (5) Enzymatic hydrolysis: add a medium-temperature α-amylase with an enzyme activity of ≥3000U / mL at 75°C to liquefy for 35 minutes. U / mL high-efficiency liquid glucoamylase saccharification for 65 minutes, the dosage of high-efficiency liquid glucoamylase is ...

Embodiment 3

[0049] (1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

[0050] (2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

[0051] (3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 120°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 200 mesh sieve;

[0052] (4) Gelatinization: the ratio of material to water is 1g: 6ml, heat to gelatinize the barley powder;

[0053] (5) Enzymatic hydrolysis: add a medium-temperature α-amylase with an enzyme activity of ≥3000U / mL at 65°C for liquefaction for 25 minutes, and the dosage of the medium-temperature α-amylase is 2.0mL / kg dry powder; cool down to 60°C and add an enzyme with an ...

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Abstract

The present invention discloses a coix seed beverage and a preparation method thereof. The coix seed beverage is prepared from steps of baking, pasting, amylase liquefaction, glucoamylase saccharification and neutral protease enzymolysis. Specific protease (neutral protease) enzymolysis in the preparation process enables the obtained coix seed beverage to be rich in active peptides, and gain fragrance of coix seed and pure natural sweetness, without addition of milk, sugar or chemical preservatives, so as to overcome deficiency of bitterness caused by proteolysis in the prior art.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a barley beverage and a preparation method thereof. Background technique [0002] The seed of Job's tears is the dried and mature seed kernel of Coix lachryma-jobi L, a grass plant. Barley is very popular in Japan, South Korea, Europe and the United States and other countries. There is a large amount of barley exported every year in my country, but the degree of development and utilization of barley in China is still very low. At present, barley is generally exported or eaten directly in my country, and the economic benefits of barley have not been brought into full play. Although there have been some studies on barley in recent years, the development of barley functional drinks is still a weak link. [0003] Barley is a nutritionally balanced grain, which contains more than 14% protein, 5% fat, 65% carbohydrates, and 3% crude fiber. Coix is ​​rich in unsaturated ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
Inventor 李存芝张广文黄雪松吴希阳唐书泽
Owner JINAN UNIVERSITY
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