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A kind of processing technology of highland barley dew drink

A processing technology and highland barley dew technology, which is applied in the field of highland barley dew beverage processing technology, can solve the problems that highland barley cereal beverages are prone to precipitation, increase the amount of amylase used, and affect the taste of highland barley cereal beverages, etc., so as to prevent precipitation, improve taste, and save money The effect of production costs

Active Publication Date: 2016-01-20
西藏青稞研究与发展中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the production method of the highland barley grain beverage disclosed in this patent document, the highland barley powder obtained by crushing is directly mixed with water and heated for gelatinization, which will cause a large amount of starch and protein contained in the highland barley powder to continue to be retained in the liquefaction step, which not only increases the The amount of amylase used in the procedural steps, and because the highland barley powder contains a large amount of starch, the final highland barley grain beverage is prone to precipitation, which affects the taste of the highland barley grain beverage

Method used

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  • A kind of processing technology of highland barley dew drink
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  • A kind of processing technology of highland barley dew drink

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Embodiment 1

[0034] A highland barley dew beverage processing technology, which sequentially includes the steps of highland barley screening, impurity removal and cleaning, extraction, enzymatic hydrolysis, blending, homogenization, filling and sterilization, and between the impurity removal and extraction steps, there is a grinding step, The grinding refers to grinding the highland barley after the impurity removal and cleaning according to the powder yield of 50%; protease hydrolysis.

[0035] The preparation is that white granulated sugar, citric acid and stabilizer are dissolved in warm water and then added to the extract after enzymolysis, the volume ratio of the extract to the warm water is 1:4, and the mass ratio of white granulated sugar to the extract is 4%, The mass ratio of citric acid to the extract is 0.2%, and the mass ratio of stabilizer to the extract is 0.05%.

[0036] In the enzymatic hydrolysis process, the enzymatic hydrolysis time with high temperature amylase is 50 m...

Embodiment 2

[0043] A highland barley dew beverage processing technology, which sequentially comprises the steps of highland barley screening, impurity removal and cleaning, extraction, enzymolysis, blending, homogenization, filling and sterilization, and between the impurity removal and extraction steps, there is a grinding step, The grinding refers to grinding the highland barley after removing impurities and cleaning at a powder yield of 52%; the enzymatic hydrolysis is that the supernatant obtained after extraction is first enzymatically hydrolyzed with high-temperature α-amylase, and then protease hydrolysis.

[0044] The preparation is to dissolve white granulated sugar, citric acid and stabilizer in warm water and then add them to the extract after enzymolysis, the volume ratio of the extract to the warm water is 1:4, and the mass ratio of white granulated sugar to the extract is 5%, The mass ratio of citric acid to the extract is 0.2%, and the mass ratio of stabilizer to the extrac...

Embodiment 3

[0052] A highland barley dew beverage processing technology, which sequentially includes the steps of highland barley screening, impurity removal and cleaning, extraction, enzymatic hydrolysis, blending, homogenization, filling and sterilization, and between the impurity removal and extraction steps, there is a grinding step, The grinding refers to grinding the highland barley after the impurity removal and cleaning according to the powder yield of 55%; protease hydrolysis.

[0053] The preparation is to dissolve white granulated sugar, citric acid and stabilizer in warm water and add them into the extract after enzymolysis, the volume ratio of the extract to the warm water is 1:4, and the mass ratio of white granulated sugar to the extract is 6%, The mass ratio of citric acid to the extract is 0.3%, and the mass ratio of stabilizer to the extract is 0.5%.

[0054] In the enzymatic hydrolysis process, the enzymatic hydrolysis time with high temperature amylase is 60 minutes, ...

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Abstract

The invention discloses a processing technology of highland barley dew drink, which sequentially includes the steps of screening highland barley, removing impurities and cleaning, extracting, enzymatic hydrolysis, blending, homogenizing, filling and sterilizing, and is characterized in that: the steps of removing impurities, cleaning and extracting There is also a milling step in between, the milling refers to milling the barley after cleaning and removing impurities according to the milling rate of 50%-55%; the enzymolysis is to use the supernatant obtained after extraction first High-temperature α-amylase enzymatic hydrolysis, and then neutral protease enzymatic hydrolysis. The present invention ensures that the highland barley raw material is free of impurities by removing impurities and cleaning the highland barley, removes a large amount of starch from the highland barley by grinding, and finally obtains the highland barley dew drink through extraction, enzymatic hydrolysis and other steps, which not only has no precipitation but also has a better taste.

Description

Technical field [0001] The present invention involves the field of food processing technology and specifically involves a kind of green dew beverage processing process. Background technique [0002] As a valley crop, the green puppet is separated from the shells inside and outside and the seeds are exposed.The green crickets are divided into Baiqingzhu, black green pupa, dark green green buns and other types.Qingya has a wide range of medicinal and nutritious value. The products commonly seen on the market include green pupa noodles, green hoe steamed buns, green crickets, and green cricket nutritional powder. It is not only delicious and delicious.In recent years, some barley tea has appeared, and it has a good taste. [0003] At present, the production of barley tea is mainly used as the raw material for raw materials, and the upper liquid is allocated, filled, and sterilized.The green pupa belongs to the naked wheat. During the extraction process, the enzymatic disintegration ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84
Inventor 强小林张文会顿珠次仁魏新虹
Owner 西藏青稞研究与发展中心