A kind of preparation method of barley beverage

A production method and barley technology, applied in the field of beverage processing, can solve problems such as poor taste of barley

Inactive Publication Date: 2015-09-23
肖杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making a barley beverage with good taste and rich nutrition aiming at the disadvantage of bad taste of barley

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Specific implementation plan

[0013] Crush the barley malt, add 5 times the mass of water to adjust the slurry, saccharify at 60°C for 5 hours, and obtain the barley saccharification liquid and barley saccharification residue after filtration.

[0014] Dilute the barley saccharification liquid to 10 o B X , Sterilize with moist heat at 121°C for 20 minutes. After cooling to 75°C, add 95% (v / v) edible ethanol with a sterile straw at a rate of 10 per 100 ml. o B X Add 4 ml of 95% (v / v) edible ethanol to the barley saccharification solution and stir well to obtain the Acetobacter liquid medium. Inoculate a loop of Acetobacter into the liquid medium from the slope and shake at 30°C and 180rpm. The seed solution of Acetobacter was obtained by incubating for 48 hours.

[0015] Dilute the barley saccharification liquid to 10 o B X , Sterilize with moist heat at 121°C for 20 minutes, cool to 30°C, add 0.05% active dry yeast, anaerobic fermentation at 30°C for 6 days, and then add 10%...

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PUM

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Abstract

A production method of a barley beverage belongs to the technical field of beverage process. Malted barley is crushed and then subjected to water adding, conditioning, saccharifying and filtering to obtain a barley saccharification solution and barley saccharification residues. The barley saccharification solution is subjected to yeast fermentation and acetic acid bacteria fermentation to obtain a fermentation liquor of the barley saccharification solution. The barley saccharification residues are soaked in edible ethanol and the soaking solution of the barley saccharification residues is diluted, and then added and uniformly mixed with the barley saccharification solution, the mixture solution is subjected to acetic acid bacteria fermentation to obtain a fermentation liquor of the barley saccharification residues, the fermentation liquor of the barley saccharification solution is uniformly mixed with the fermentation liquor of the barley saccharification residues, and the mixture of the fermentation liquor is subjected to diluting, blending, filtering, bottling and sterilizing to obtain finished products. The barley beverage not only solves the defect of the barley such as bad taste, but also plays the health care effects.

Description

Technical field [0001] The invention belongs to the technical field of beverage processing, and specifically relates to a method for preparing a barley beverage. Background technique [0002] Barley is also known as Moumai, Rice Wheat, and Shirtless Wheat. Because barley contains less elastic gluten, it cannot be made into porous bread, but can only be made into non-fermented food. The crude protein and digestible fiber of barley grain are higher than corn, and it is a good feed for livestock and poultry. Developed countries in Europe, North America, and Australia all use barley as the main feed for livestock. In southern my country, barley is used to feed pigs, and the proportion of barley in the feed is increased during the fattening period, which can make the pork fat harder, high melting point, lean meat and good meat quality. Barley can also be used as silage, harvested and cut into silage during the filling period, which is a good feed for dairy cows. In addition to bein...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52
Inventor 李斯斯
Owner 肖杰
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