Preparation method of nutritional barley seedling juice

Abstract

The invention discloses a preparation method of nutritional barley seedling juice and belongs to the field of processing of foods. The preparation method of the barley seedling juice comprises the following steps: cutting barley seedlings, washing, sterilizing, fixing color, pulping, performing enzymolysis, filtering, homogenizing, fermenting, filling and preserving. According to the preparation method disclosed by the invention, an ozone sterilization method is adopted, so that inactivation of superoxide dismutase (SOD) in the barley seedling juice is reduced; the barley seedling juice is fermented by using lactobacillus, so that beneficial microorganisms in the seedling juice are greatly increased. The prepared barley seedling juice can simultaneously inhibit cholesterol absorption, reduce blood lipids, reduce blood pressure and enhance immunity and resistance of a human body; furthermore, vitamin C is added into the barley seedling juice after fermentation, thereby being conductive to activating and improving the enzyme activity of SOD, which is improved by 45% in comparison with the enzyme activity of SOD before adding the vitamin C and having the effects of resisting aging and promoting longevity; and furthermore, the original grass smell in the barley seedlings is reduced and the product is slightly fragrant, thereby having broad market potentials.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of nutritional highland barley seedling juice. Background technique [0002] With the gradual increase of life pressure, there are more and more "sub-healthy" people in modern society, and the incidence of obesity, high blood pressure, and high blood fat has a rising trend every year. In order to avoid and improve this phenomenon, people have gradually changed their original diet concept, from eating enough alone to eating well and eating at ease. Organic food is favored by consumers because of its natural pollution-free and safe to eat. [0003] Highland barley belongs to the grass family and belongs to the genus of barley. It is a unique species on the Qinghai-Tibet Plateau and one of the most plateau-specific crops. According to "Compendium of Materia Medica" records: "Wheat seedlings, pungent and cold are non-toxic, and are mainly used to eliminate alcoho...

AI Technical Summary

Problems solved by technology

[0005] How to use the unique highland barley seedlings of the Qinghai-Tibet Plateau to produce a kind of highland barley product with comprehensive nutritional functions, so as to change the current situation of single processing of highland barley products and meet and enrich people's growing material needs, has become one of the most important problems to be solved at present.