High-germination-rate highland barley and hulless oat composite beverage and production method thereof

A production method and a germination rate technology are applied to high germination rate highland barley and naked oat composite beverage and its production, cereal beverage and its production field, can solve the problems of insufficient utilization of value and the like, and prevent the loss of nutrient elements and active ingredients. , to ensure the effect of germination rate

Inactive Publication Date: 2014-06-18
HUBEI BAIDIAN IND
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0006] At present, highland barley is mainly used as the staple food of the Tibetan people or for wine making, and its value has not been fu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Cultivate whole-grain highland barley and oats at a temperature of 15-25°C and a relative humidity of ≥85%, after 48 hours and 120 hours of cultivation, if the germination rates can reach 80% and 90% or more respectively, they can be grown at 15°C. Transportation and storage under low temperature conditions, for standby.

[0044] Baked 8kg of qualified whole-grain highland barley at 120°C for 20 minutes, and baked 2kg of naked oats at 100°C for 15 minutes; Baked for 1.5 hours, crushed, passed through a 60-mesh sieve, added the sieved highland barley and buckwheat flour to 100L of water, stirred evenly, and gelatinized for 20 minutes at 65-75°C; after the gelatinization was complete, the same batch of enzymes was added For enzymatic hydrolysis treatment, the amount of 0.05% cellulase with a nominal activity of 700EGU / g and 0.1% of α-starch with a nominal activity of 480EGU / g: 5g of cellulase with a nominal activity of 700EGU / g, nominal The α-starch with an activity of 4...

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PUM

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Abstract

The invention provides a high-germination-rate highland barley and hulless oat composite beverage and a production method thereof, belongs to the field of food processing, and particularly relates to a production method of a cereal beverage. The production method comprises the following steps: with full-grain highland barleys and hulless oats with the germination rate of 80% and 90% respectively as raw materials, baking for the first time; mixing the highland barleys with the hulless oats in a mass ratio of 8:2 and baking for the second time; crushing and screening, and adding to 8-10 times of water based on mass to form a pasty type; carrying out same-batch enzyme adding treatment and gradient enzymolysis treatment; adding mixed glue and a composite emulsifier hot water solution according to a ratio amount to highland barley and hulless oat composite feed liquid subjected to enzyme deactivation treatment; adjusting the sugar degree to 8% by sucrose and making up to the volume so that the ratio of the raw materials accounts for 8% of the total amount of the materials; and performing secondary homogenization and UHT (Ultra Heat Treated) sterilization and then filling. The high-germination-rate highland barley and hulless oat composite beverage utilizes crop resources which are safe and healthy in alpine regions and have very high nutritive values, has a scientific formula and is novel in process; the defects of a traditional process are effectively avoided; the prepared composite beverage has balanced nutrition, mellow mouth feel and good stability and the industrialization of the technology is easy to realize.

Description

technical field [0001] The invention relates to a high germination rate highland barley oat compound beverage and a preparation method thereof, belonging to the field of food processing, and in particular to a grain beverage and a preparation method thereof. Background technique [0002] In the past, people pursued "fine, fine, and white" grains, which made the processing precision of grains and miscellaneous grains too high. The grain bran and germ had been removed during the processing, and the original vitamins, minerals, dietary fiber and other nutrients in the grains were lost in large quantities. Only starch and a small amount of protein are left, and the nutritional loss is serious. The intake of dietary fiber is seriously insufficient, which affects the health of our people. [0003] With the development of society and the improvement of people's living standards, people's awareness of "nutrition" and "health" has increased, and their requirements for dietary nutrit...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/52
CPCA23L2/38A23L2/52A23L2/84A23L7/107A23L7/152A23L29/10A23L29/256A23L29/27A23V2002/00A23V2200/222A23V2250/5036A23V2250/5086A23V2250/5054
Inventor 李庆龙王盛莉
Owner HUBEI BAIDIAN IND
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