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Preparation method of plateau highland barley water

A highland barley and plateau technology, applied in the field of highland highland barley water preparation, can solve problems such as process parameters of highland barley water that have not been seen, and achieve the effects of improving extract quality, huge market potential, and increasing extraction rate.

Inactive Publication Date: 2016-10-12
QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are no related literatures and patents related to the study of plateau barley water on its process flow and process parameters in China.

Method used

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  • Preparation method of plateau highland barley water

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 The preparation method of highland barley water comprises the following steps:

[0030] (1) After mixing highland barley broken to 30 mesh with water at a ratio of 1kg:15L, adjust the pH value to 11 with sodium bicarbonate with a mass concentration of 85% to obtain a mixed solution.

[0031] (2) Add 0.30 g of amylase and 0.350 g of cellulase in sequence to 1000 mL of the mixed liquid, and then perform ultrasonic extraction to obtain an extract.

[0032] Among them: the ultrasonic extraction conditions refer to the temperature at 55°C, the frequency at 35 kHz, and the extraction time at 15 min.

[0033] (3) The pH value of the extract was adjusted to 4.5 with 85% citric acid, placed at 4°C for 10 hours, and then filtered to remove the protein in the solution to obtain a supernatant.

[0034] (4) After performing ultrafiltration on the supernatant, the highland barley extract rich in crude fiber and highland barley β-glucan is obtained by spray drying.

[0...

Embodiment 2

[0041] Embodiment 2 The preparation method of highland barley water comprises the following steps:

[0042] (1) Mix highland barley broken to 80 mesh with water at a ratio of 1kg:25L, and adjust the pH value to 11 with sodium bicarbonate with a mass concentration of 95% to obtain a mixed solution.

[0043] (2) Add 0.50 g of amylase and 0.50 g of cellulase in sequence to 1000 mL of the mixed liquid, and then perform ultrasonic extraction to obtain an extract.

[0044] Among them: the ultrasonic extraction conditions refer to the temperature at 65°C, the frequency at 45 kHz, and the extraction time at 25 min.

[0045] (3) The pH value of the extract was adjusted to 4.5 with 95% citric acid, placed at 4°C for 14 hours, and then filtered to remove the protein in the solution to obtain a supernatant.

[0046] (4) After performing ultrafiltration on the supernatant, the highland barley extract rich in crude fiber and highland barley β-glucan is obtained by spray drying.

[0047] A...

Embodiment 3

[0053] Embodiment 3 The preparation method of highland barley water comprises the following steps:

[0054] (1) After mixing highland barley broken to 40 mesh with water at a ratio of 1kg:20L, adjust the pH value to 11 with sodium bicarbonate with a mass concentration of 90% to obtain a mixed solution.

[0055] (2) Add 0.40 g of amylase and 0.40 g of cellulase in sequence to 1000 mL of the mixed liquid, and then perform ultrasonic extraction to obtain an extract.

[0056]Among them: the ultrasonic extraction conditions refer to the temperature at 60°C, the frequency at 40 kHz, and the extraction time at 20 min.

[0057] (3) The pH value of the extract was adjusted to 4.5 with 90% citric acid, placed at 4°C for 12 hours, and then filtered to remove the protein in the solution to obtain a supernatant.

[0058] (4) After performing ultrafiltration on the supernatant, the highland barley extract rich in crude fiber and highland barley β-glucan is obtained by spray drying.

[005...

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Abstract

The invention relates to a preparation method of plateau highland barley water. The method comprises the following steps of (1) mixing crushed highland barley with water in proportion, and adjusting a pH value so as to obtain a mixed solution; (2) sequentially adding amylase and cellulase to the mixed solution, and performing ultrasonic extraction or heating extraction in water bath so as to obtain an extracting solution; (3) adjusting the pH value of the extracting solution, and performing filtration so as to obtain supernatant; (4) performing ultrafiltration on the supernatant, and performing spray drying so as to obtain a highland barley extract which is rich in crude fibers and highland barley beta-glucan; (5) heating pure water, adding the highland barley extract to the heated pure water, and stirring the highland barley extract and the heated pure water so as to obtain semi-finished products of the plateau highland barley water; and (6) homogenizing, the semi-finished products of the plateau highland barley water, sterilizing the homogenized products, and filling the sterilizing products so as to obtain the plateau highland barley water with primary taste, or performing taste blending on the, semi-finished products of the plateau highland barley water, homogenizing the blended products, sterilizing the homogenized products, and filling the sterilized products so as to obtain the plateau highland barley water. Through the adoption of the preparation method disclosed by the invention, the purpose of high-efficiently utilizing the effective components of highland barley can be achieved.

Description

technical field [0001] The invention relates to the technical field of highland barley deep processing, in particular to a method for preparing plateau highland barley water. Background technique [0002] Highland barley has rich nutritional value and outstanding health-preserving effect. Why there are many centenarians on the Qinghai-Tibet Plateau, which is cold and hypoxic, is inseparable from the fact that they often eat barley. [0003] β-glucan in highland barley is a natural linear non-starch polysaccharide, which is the main component of the endosperm cell wall of highland barley grain, accounting for about 75% of the dry weight of the cell wall. Studies have found that it can lower blood fat, lower cholesterol, regulate blood sugar, improve immunity, and has the effect of preventing cardiovascular diseases certified by the US FDA. The β-glucan content of highland barley is higher than that of other grains. However, due to the rough taste of highland barley and the ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23V2002/00A23V2200/30A23V2250/21A23V2300/10A23V2300/26A23V2300/48
Inventor 李银会梁锋杜艳刘煜马萍陈丹硕季成军赵青元郝静
Owner QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
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