Pearl barley juice drink and preparation method thereof

A beverage and pretreatment technology, applied in the field of food processing, can solve problems such as difficulty in displaying the original flavor of beverages, unfavorable product sales in a wide range, shortening product shelf life, etc., and achieve easy control of the preparation process, prevention of rebirth, and improved processing. The effect of craftsmanship

Active Publication Date: 2014-10-08
SANMING YANGCHEN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Starch beverages are the new darling of the beverage market in recent years, but starchy beverages are prone to starch reversion, resulting in stratification and precipit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of barley dew drink, specifically comprising the steps of:

[0025] 1) Pretreatment: select 8% of the barley by the weight of the drink, wash with water, soak in water for 2 hours until there is no white heart, and remove;

[0026] 2) Refining: add water 4 times its weight to the pretreated barley, and perform two refinements in a colloid mill;

[0027] 3) Whole paste gelatinization: pass through the filtered clean steam, heat the slurry to 85°C and gelatinize at a constant temperature for 20 minutes;

[0028] 4) Mild enzymolysis: Add amylase at 0.0005% of the weight of the beverage to the gelatinized slurry, lightly enzymolyze it at a constant temperature for 10 minutes, then heat it to 100°C and keep it for 5 minutes to inactivate the enzyme activity;

[0029] 5) Filtration: the slurry after enzymolysis is filtered through 120 mesh to obtain a turbid barley pulp stock solution with 3% soluble solids;

[0030] 6) Blending: Pour the filtered barle...

Embodiment 2

[0034] A preparation method of barley dew drink, specifically comprising the steps of:

[0035] 1) Pretreatment: select barley which is 10% of the weight of the drink, wash it with water, soak it in water for 4 hours until there is no white heart, and remove it;

[0036] 2) Refining: add 6 times the weight of water to the pretreated barley, and perform two refinements in a colloid mill;

[0037] 3) Whole paste gelatinization: pass through the filtered clean steam, heat the slurry to 90°C and gelatinize at a constant temperature for 30 minutes;

[0038] 4) Mild enzymolysis: Add amylase at 0.002% of the weight of the beverage to the gelatinized slurry, lightly enzymolyze it at constant temperature for 3 minutes, then heat it to 100°C and keep it for 8 minutes to inactivate the enzyme activity;

[0039] 5) Filtration: the slurry after enzymolysis is filtered through 120 mesh to obtain a turbid barley pulp stock solution with 8% soluble solids;

[0040] 6) Blending: Pour the fil...

Embodiment 3

[0044] A preparation method of barley dew drink, specifically comprising the steps of:

[0045] 1) Pretreatment: select 9% barley by weight of the drink, wash it with water, soak it in water for 3 hours until there is no white heart, and remove it;

[0046] 2) Refining: add 5 times the weight of water to the pretreated barley, and perform two refinements in a colloid mill;

[0047] 3) Whole paste gelatinization: pass through filtered clean steam, heat the slurry to 95°C and gelatinize at a constant temperature for 25 minutes;

[0048] 4) Mild enzymolysis: Add amylase at 0.001% of the weight of the beverage to the gelatinized slurry, lightly enzymolyze it at constant temperature for 6 minutes, then heat it to 100°C and keep it for 7 minutes to inactivate the enzyme activity;

[0049] 5) Filtration: the slurry after enzymolysis is filtered through 120 mesh to obtain a turbid barley pulp stock solution with 6% soluble solids;

[0050] 6) Blending: Pour the filtered barley pulp ...

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PUM

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Abstract

The invention discloses a pearl barley juice drink and a preparation method thereof. The preparation method of the pearl barley juice drink product comprises the following steps: pretreating pearl barley, grinding into thick liquid, processing all the thick liquid into paste, performing mild enzymolysis, filtering, blending, homogenizing, sealing and packaging. According to the pearl barley juice drink and the preparation method thereof, the process of processing all the thick liquid into paste and filtering the paste and the biological enzymolysis technology are integrated to produce the pearl barley juice drink in cooperation with high-pressure homogenization technology, so that starch is adequately pasted and a part of starch is hydrolyzed, pearl barley starch is effectively prevented from being recrystallized during the storage process of the drink product, thus the retrogradation of the starch is prevented, the shelf life of the pearl barley juice drink is prolonged, multiple nutrients such as vitamin B and polysaccharide in pearl barley are fully retained, and the taste and flavor of the pearl barley juice product are improved; the preparation method is easy to operate, is in favor of large-scale industrial production, and promotes the industrial development of deep processing of starch food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a barley dew drink and a preparation method thereof. Background technique [0002] Coix seed, also known as coix seed, coix seed, coix seed, etc., is the dry and mature seed of the grass plant Coix. Coix seed is a traditional health food for both medicine and food in my country. It is cold in nature and sweet in taste, diuretic and invigorating the spleen. Coix seed is rich in protein, lipids, carbohydrates, ash, B vitamins, calcium, phosphorus, iron, potassium and other minerals, among which lipids are one of the main pharmacologically active components. Modern pharmacological studies have found that coix seed extract has the effects of inhibiting lipase activity and breast cancer, and is a new type of anticancer substance. [0003] Starch beverages are the new darling of the beverage market in recent years, but starchy beverages are prone to starch reversion, result...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09
CPCA23L2/38A23L2/42A23L2/84A23L29/30
Inventor 杨仁珠
Owner SANMING YANGCHEN FOODSTUFF
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