Mixed product comprising beta-glucan and preparation method of mixed product
A glucan and product technology, which is applied in the field of preparation products containing β-glucan and its preparation, can solve the problems of not seeing the documents containing β-glucan for preparation and use, and achieves improved effect, Good taste and convenient eating effect
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Embodiment 1
[0035] Example 1 A brewed product containing β-glucan, which is composed of the following raw materials in weight ratio: 580g of β-glucan powder, 120g of cocoa butter, 100g of superfine carrot powder, 150g of superfine highland barley powder, and erythrose Alcohol 50g.
[0036] The preparation method of the reconstituted product containing β-glucan comprises the following steps:
[0037] ⑴ Weighing according to the proportion.
[0038](2) Treatment of β-glucan: pass β-glucan through a 20-120 mesh sieve to obtain β-glucan powder; fully dissolve the emulsifier in absolute ethanol, and pour the β-glucan powder into In anhydrous ethanol, mix thoroughly to obtain a mixed solution; the mixed solution is dried at a temperature of 55°C~85°C to a constant weight, then pulverized and passed through a 80~200 mesh sieve to obtain the treated β-glucan; the emulsifier accounts for 1.5‰~3‰ of the mass of all raw materials; absolute ethanol is 1.25~1.65 times of the mass of β-glucan.
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Embodiment 2
[0043] Example 2 A reconstituted product containing β-glucan, which is composed of raw materials in the following weight ratios: 800g of β-glucan powder, 150g of cocoa butter, and 50g of erythritol.
[0044] The preparation method of the brewed product containing β-glucan is the same as Example 1 .
Embodiment 3
[0045] Example 3 A brewing product containing β-glucan, which is composed of the following raw materials in weight ratio: 350g of β-glucan powder, 60g of cocoa butter, 250g of superfine carrot powder, 250g of superfine highland barley powder, and erythrose Alcohol 90g.
[0046] The preparation method of the brewed product containing β-glucan is the same as Example 1 .
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