Method for preparing coix seed polysaccharide beverage

A beverage and polysaccharide technology, applied in the direction of food science, etc., can solve the problems of undiscovered patent publications, etc., and achieve the effect of rich content, strong operability, and delicate taste

Inactive Publication Date: 2013-03-13
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through the search, no patent publications related to this patent application were found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of a barley polysaccharide-containing beverage, the steps are as follows:

[0032] ⑴Choose barley with plump grain, white color, no moth and mildew, put it in a superfine pulverizer, and pass through a 40-mesh sieve after crushing to get barley powder;

[0033] (2) Add the coix seed powder in step (1) according to the material-to-liquid ratio g:g of 1:20, add distilled water, adjust the pH to 5.2 with citric acid, and extract in a water bath at a temperature of 90°C for 5 hours to obtain an extract;

[0034] (3) Centrifuge the extract in step (2) at 3000r / min for 10min to take the supernatant. After cooling to room temperature, add amylase to the extract at the amylase / extract ratio of 20IU / g, place it in a water bath, and put it in a water bath. Destarch at temperature 55°C, pH 7.0 until the iodine test does not change color; then add glucoamylase at 300 U / g of glucoamylase / extraction solution, and treat for 0.5h at water bath temperature 60°C, pH ...

Embodiment 2

[0041] A preparation method of a barley polysaccharide-containing beverage, the steps are as follows:

[0042] ⑴Choose barley with plump grain, white color, no moth and mildew, put it in a superfine pulverizer, and pass through a 40-mesh sieve after crushing to get barley powder;

[0043] (2) Add the coix seed powder in step (1) according to the material-to-liquid ratio g:g of 1:25, add distilled water, adjust the pH to 5.2 with citric acid, and extract in a water bath at a temperature of 95°C for 4 hours to obtain an extract;

[0044] (3) Centrifuge the extract in step (2) at 3000r / min for 10min to take the supernatant. After cooling to room temperature, add amylase to the extract at the amylase / extract ratio of 20IU / g, place in a water bath, and the water bath temperature 60°C, pH 7.0, remove starch until iodine test does not change color; then add glucoamylase at 300U / g of glucoamylase / extraction solution, treat for 1 hour in water bath temperature 55°C, pH 6.5; extinguish ...

Embodiment 3

[0051] A preparation method of a barley polysaccharide-containing beverage, the steps are as follows:

[0052] ⑴Choose barley with plump grain, white color, no moth and mildew, put it in a superfine pulverizer, and pass through a 40-mesh sieve after crushing to obtain barley powder;

[0053](2) Add the coix seed powder in step (1) according to the material-to-liquid ratio g:g of 1:30, add distilled water, adjust the pH to 5.2 with citric acid, and extract in a water bath at a temperature of 100°C for 3 hours to obtain an extract;

[0054] (3) Centrifuge the extract in step (2) at 3000r / min for 10min to take the supernatant. After cooling to room temperature, add amylase to the extract at the amylase / extract ratio of 20IU / g, place in a water bath, and the water bath temperature 65°C, pH 7.0 to remove starch until the iodine test does not change the color; then add glucoamylase at 300U / g to the glucoamylase / extraction solution, and treat for 0.5h at a water bath temperature of 6...

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PUM

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Abstract

The invention relates to a method for preparing a coix seed polysaccharide beverage. The method comprises the steps of: crushing coix seeds and sieving to obtain coix seed powders; adding the coix seed powders to the distilled water and leaching to obtain a leaching solution; and centrifuging the leaching solution, taking out a supernatant, cooling, conducting enzymolysis, mixing, homogenizing, degassing, encapsulating and sterilizing to obtain functional beverage containing the coix seed polysaccharide. According to the preparation method, a water extraction is adopted to extract the coix seed polysaccharide, simultaneously starch is removed by enzymolysis and then mixing, homogenizing, degassing, encapsulating and sterilizing are conducted to obtain the functional beverage containing the coix seed polysaccharide, feed liquor can be mixed uniformly, thereby avoiding layering and precipitating, making the mouth feel tender and reducing the oxidation loss of the ingredients such as vitamins, aromas and pigments, etc. And meanwhile, under the condition that the intrinsic flavor of the coix seed is kept, the intrinsic bad odor and oil odor of the coix seed are covered.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for preparing beverages, in particular to a method for preparing beverages containing barley polysaccharides. Background technique [0002] Barley (Coix), also known as coix seed, rice kernel, coix pearl, bodhi seed, 芑shi, Jieli, etc., is widely planted in warm regions around Asia, Africa and the Mediterranean Sea. The dry and mature seed of Job's tears is called Job's tears. Job's tears are solid, white in cross section, powdery, slightly gas, and slightly sweet in taste. Job's tears are baked or processed into Job's tears powder for consumption. The seeds of Job's tears can be used as medicine to treat diseases. Li Shizhen recorded in "Compendium of Materia Medica": Barley can "invigorate the spleen and stomach, nourish the lungs and clear heat, remove wind and dampness. Cook food and cure air-conditioning. Decoction and drink can benefit urination and hot showers.". It is rich in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 卢相义刘薇罗成李贞景张景凯李美玲
Owner TIANJIN UNIV OF SCI & TECH
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