Preparation method of zinc-rich barley seedling green beverage

A technology for barley seedlings and beverages is applied in the field of preparation of barley seedling green beverages, which can solve problems such as restricting the production of barley seedling beverages, and achieve the effects of promoting enzymatic hydrolysis, improving stability and increasing extraction rate.

Active Publication Date: 2014-02-12
GUANGDONG JIAHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0023] These inventions are all based on fresh barley grass. Although products with good nutritional value and sensory quality have been developed, the seasonality of fresh barley grass has limited the production of barley grass beverages.
[00

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0044] Example 1: the preparation of barley green turbid juice drink

[0045] Take 10g of dried wheatgrass powder with better color preservation, add 600mL of deionized water, add 180mg of ascorbic acid and mix well, then add 4.8g of β-CD and mix well, put it in a 50℃ ultrasonic water bath with a power of 90W for 10 minutes, then add 200mg of enzyme Cellulase with an activity of 2000U / g was hydrolyzed at 50°C for 30 minutes, filtered through 8 layers of gauze, and the filtrate was retained to obtain barley seedling juice extract;

[0046] Take 500mL of barley juice, add 4g of xylitol, 50mg of malic acid-citric acid mixed acid, 0.2g of sodium hexametaphosphate and 0.4g of sodium tripolyphosphate. Pressure 40MPa, secondary homogenization pressure 20MPa carries out secondary homogenization to obtain barley grass beverage;

[0047] Add 10 g of nano-zinc oxide solution to the barley seedling beverage, mix well, perform ultra-high temperature instantaneous sterilization at 135°C fo...

Embodiment 1

[0048] Example 1 The shelf life of the product is extended to 6 months. The barley grass drink prepared by this process is emerald green and bright in color, and the barley grass has a strong and fragrant taste. At this time, the chlorophyll preservation rate reaches 65%-70%.

example 2

[0049] Example 2: Preparation of Barley Grass Green Clear Juice Drink

[0050] Take 10g of dry wheatgrass powder with better color and luster, add it to 600mL deionized water, add 180mg of ascorbic acid, and add 4.8g of β-CD. g of cellulase, enzymolyzed at 50°C for 30 minutes, centrifuged at 4000r / min for 15 minutes, and left the clear liquid to obtain barley seedling juice extract;

[0051] Take 500mL of barley seedling juice, add 4g of xylitol, 50mg of mixed acid of malic acid and citric acid, 0.2g of sodium hexametaphosphate and 0.4g of sodium tripolyphosphate. Pressure 40MPa, secondary homogenization pressure 20MPa carries out secondary homogenization to obtain barley grass beverage;

[0052] Add 10 g of nano-zinc oxide solution to the barley seedling beverage, mix well, perform ultra-high temperature instantaneous sterilization at 135°C for 4 seconds, then cool down to 85°C for aseptic filling, and refrigerate at 3-5°C.

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PUM

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Abstract

The invention discloses a preparation method of zinc-rich barley seedling green beverage. Barley seedling juice extracting solution is extracted through implementing color protection, embedding, enzymolysis and separation for barley seedling powder; the zinc-rich barley seedling green beverage is prepared by mixing barley seedling beverage, homogenizing, disinfecting and canning. The barley seedling green beverage prepared by the invention has clean aroma, bright color and no bad flavor such as bitter taste and astringent taste, so that the drinking quality of the barley seedling beverage is improved; as the normal-temperature shelf life achieves 18 months, the chlorophyll preserving rate of the prepared barley seedling beverage achieves 62-70%.

Description

【Technical field】 [0001] The invention relates to a method for preparing a zinc-rich barley grass green beverage, which belongs to the technical field of beverage processing. 【Background technique】 [0002] The nutritional and medicinal value of wheat seedlings have been discovered as early as the Ming Dynasty in my country. Li Shizhen wrote in "Compendium of Materia Medica": "Wheat seedlings are pungent, cold, and non-toxic. They are mainly used to eliminate alcohol poisoning, violent fever, wine gangrene, and yellow eyes. Smash the juice and filter it, and take it to detoxify the poison. Boil the juice and filter it, it can relieve the fever, relieve the chest and heat, and benefit the small intestine. It is very beneficial to the color when it is eaten as leeks. [0003] Yoshihide Katohara, a doctor of Japanese medicine, suffered from cumulative organic mercury poisoning. In order to detoxify, he selected barley seedlings from more than 1,000 green leaves of plants, thus k...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2300/38
Inventor 陈志雄陈世豪刘亚萍张慜王丽萍
Owner GUANGDONG JIAHAO FOOD
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