Highland barley beverage and preparation method thereof

A highland barley and beverage technology, applied in the field of highland barley beverage and its preparation, can solve the problems of not fully utilizing the nutritional value of highland barley, and achieve the effects of high nutritional value, rich material life, and good taste

Inactive Publication Date: 2014-09-03
叶炳年
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Highland barley is a crop in Northwest my country. It is convenient for people to prepare highland barley into a variety of foods. However, many current food preparation techniques using highland barley as raw materials do not make full use of the nutritional value of highland barley. It is very useful to develop a technology that makes full use of highland barley. necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Peeling the highland barley to obtain highland barley rice and highland barley bran; crushing the highland barley rice to obtain highland barley powder with a particle size of 300 mesh to 400 mesh; crushing the highland barley bran to obtain highland barley bran powder of 400 mesh to 450 mesh; : 5-40%, barley bran: 5-10%, glucose: 3-20%, red date powder: 2-40%, soybean powder: 3-10%, citric acid: 8%, deionized water: 60- Weigh 80% of the raw materials, mix the highland barley rice flour, highland barley bran, glucose, red date powder, and soybean powder evenly, add deionized water, and mix evenly; heat the evenly mixed materials at a temperature of 100 degrees Celsius for 5-10 minutes, After cooling to normal temperature, add citric acid to obtain a highland barley drink.

Embodiment 2

[0023] Peeling the highland barley to obtain highland barley rice and highland barley bran; crushing the highland barley rice to obtain highland barley powder with a particle size of 300 mesh to 400 mesh; crushing the highland barley bran to obtain highland barley bran powder of 400 mesh to 450 mesh; : 5-40%, highland barley bran: 5-10%, glucose: 3-20%, red date powder: 2-40%, soybean powder: 5%, citric acid: 2-10%, deionized water: 60- Weigh 80% of the raw materials, mix the highland barley rice flour, highland barley bran, glucose, red date powder, and soybean powder evenly, add deionized water, and mix evenly; heat the evenly mixed materials at a temperature of 100 degrees Celsius for 5-10 minutes, After cooling to normal temperature, add citric acid to obtain a highland barley drink.

Embodiment 3

[0025] Peeling the highland barley to obtain highland barley rice and highland barley bran; crushing the highland barley rice to obtain highland barley powder with a particle size of 300 mesh to 400 mesh; crushing the highland barley bran to obtain highland barley bran powder of 400 mesh to 450 mesh; : 5-40%, barley bran: 5-10%, glucose: 3-20%, red date powder: 20%, soybean powder: 3-10%, citric acid: 2-10%, deionized water: 60- Weigh 80% of the raw materials, mix the highland barley rice flour, highland barley bran, glucose, red date powder, and soybean powder evenly, add deionized water, and mix evenly; heat the evenly mixed materials at a temperature of 100 degrees Celsius for 5-10 minutes, After cooling to normal temperature, add citric acid to obtain a highland barley drink.

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PUM

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Abstract

The invention discloses a highland barley beverage and a preparation method thereof. The preparation method comprises the following steps: peeling highland barley to obtain highland barley seeds and highland barley bran; grinding the highland barley seeds to obtain highland barley powder which is 300-400 meshes in granularity; grinding the highland barley bran to obtain highland barley bran powder which is 400-450 meshes; weighing the following raw materials: 5-40% of highland barley seed powder, 5-10% of highland barley bran, 3-20% of glucose, 2-40% of jujube powder, 3-10% of soybean powder, 2-10% of citric acid and 60-80% of deionized water; uniformly mixing the highland barley seed powder, the highland barley bran, the glucose, the jujube powder and soybean powder, adding the deionized water, and uniformly mixing; heating the uniformly mixed materials at 100 DEG C for 5-10min, cooling to normal temperature and adding the citric acid to obtain the highland barley beverage. The highland barley beverage disclosed by the invention realizes full use of nutritive value of the highland barley; the prepared highland barley beverage is good in taste and high in nutritive value, and enriches material life of people.

Description

technical field [0001] The patent of the invention belongs to the preparation method of food, specifically a highland barley drink and its preparation method. Background technique [0002] Highland barley is a crop in Northwest my country. It is convenient for people to prepare highland barley into a variety of foods. However, many current food preparation techniques using highland barley as raw materials do not make full use of the nutritional value of highland barley. It is very useful to develop a technology that makes full use of highland barley. necessary. Contents of the invention [0003] The invention aims to provide a highland barley beverage and a preparation method thereof, so as to solve the deficiencies in the prior art. [0004] The present invention adopts following technical scheme to realize, and specific content is as follows: [0005] A highland barley beverage, comprising the following components in parts by weight: [0006] Highland barley rice flour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/56
CPCA23L2/38A23L2/56A23V2002/00A23V2200/30
Inventor 叶炳年
Owner 叶炳年
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