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Preparation method of lactic acid beverage containing highland barley and mulberries

A technology for mulberry lactic acid and beverages, which is applied in the direction of dairy products, other dairy products, milk preparations, etc., can solve the problems of few products and can not meet the needs of consumers, and achieve the effects of rich nutritional value, unique flavor and good taste.

Inactive Publication Date: 2017-05-10
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the two have many beneficial effects on the human body, the processed products are very few and cannot meet the needs of consumers, and the combination of the two to develop the finished product has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of highland barley mulberry lactic acid drink, the steps comprising:

[0024] (1) Preparation of highland barley bran extract: mix highland barley bran and water at a mass ratio of 1:10, heat and extract at a temperature of 70°C for 1 hour, and then filter cloth Carry out primary filtration, then centrifuge with centrifuge to get supernatant, the rotating speed of centrifuge is 2000rad / min, centrifugation time 5min, filter residue continues to add the water of 5 times of quality to leach again, then filter again, centrifuge to get supernatant, and The supernatant obtained for the first time is combined as the stock solution for beverage preparation;

[0025] (2) Preparation of mulberry juice: select fresh mature mulberries free of diseases and insect pests to remove impurities and wash them for 3 times, then transfer them to hot water with a temperature of 50°C for 5 minutes and then use 0.1% (wt%) V C After color protection with citric acid soluti...

Embodiment 2

[0031] A preparation method of highland barley mulberry lactic acid drink, the steps comprising:

[0032] (1) Preparation of highland barley bran extract: mix highland barley bran and water at a mass ratio of 1:15, heat and extract at a temperature of 75°C for 2 hours, and then filter cloth Carry out initial filtration, then centrifuge and get the supernatant with centrifuge, the rotating speed of centrifuge is 3000rad / min, centrifugation time 10min, filter residue continues to add the water of 7.5 times of quality to leaching again, then filter again, centrifuge and get the supernatant, and The supernatant obtained for the first time is combined as the stock solution for beverage preparation;

[0033] (2) Preparation of mulberry juice: select fresh mature mulberries free of diseases and insect pests to remove impurities and wash 4 times, then transfer to hot water with a temperature of 60°C for 15 minutes and then use V with a concentration of 0.1% (wt%) C After color protec...

Embodiment 3

[0039] A preparation method of highland barley mulberry lactic acid drink, the steps comprising:

[0040](1) Preparation of highland barley bran extract: mix highland barley bran and water at a mass ratio of 1:20, heat and extract at a temperature of 80°C for 3 hours, and then filter cloth Carry out primary filtration, then centrifuge with centrifuge to get supernatant, the rotating speed of centrifuge is 4000rad / min, centrifugation time 15min, filter residue continues to add the water of 10 times of quality to leaching again, then filter again, centrifuge to get supernatant, and The supernatant obtained for the first time is combined as the stock solution for beverage preparation;

[0041] (2) Preparation of mulberry juice: select fresh mature mulberries free from diseases and insect pests to remove impurities and wash 4 times, then transfer to hot water with a temperature of 70°C for 20 minutes and then use V with a concentration of 0.1% (wt%) C After color protection with ...

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PUM

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Abstract

The invention relates to the field of beverage preparation, in particular to a preparation method of lactic acid beverage containing highland barley and mulberries. The preparation method comprises the following steps: (1) preparing a highland barley bran extract; (2) preparing mulberry juice; (3) preparing and sterilizing a fermented raw material solution; (4) fermenting the raw material solution; (5) blending; (6) filling. The beverage provided by the invention takes highland barley, mulberries and milk powder as main raw materials, combines dual advantages of the mulberries and the highland barley, provides protein and beneficial microorganisms, can increase the contents of beta-glucan and other beneficial substances, is rich in nutritional value, unique in flavor and good in mouth feel, and is suitable for industrial production in a factory.

Description

technical field [0001] The invention relates to the field of beverage preparation, in particular to a preparation method of highland barley and mulberry lactic acid beverage. Background technique [0002] Highland barley, also known as barley and naked barley, is a variety of barley and is an annual herb of the Poaceae family. It mainly grows in plateau areas such as Qinghai, Tibet, Sichuan, Yunnan, and Gansu. Highland barley is rich in protein, carbohydrates and trace elements, especially its bran is rich in a biologically active substance β-glucan, which has the effects of anti-cancer, lowering cholesterol, lowering blood sugar, etc. Therefore, highland barley is rich in With its nutritional value and outstanding medical and health effects, long-term consumption of highland barley and its products is beneficial to improving human immunity and strengthening human physique. [0003] Mulberry is the fruit of the mulberry tree, also known as mulberry, mulberry, mulberry, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/1307A23C2240/15
Inventor 丁文武李明元刘建伟吴韬刘义黄玉坤沈秋霞王晓君卢朝婷胡永正李梅
Owner XIHUA UNIV
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