Germinated coix seed milk drink and preparation method thereof

Abstract

The present invention discloses germinated coix seed milk drink. A preparation technology comprises the following steps: 1) coix seed soaking and germinating: (1) screening; (2) disinfecting; (3) washing; (4) soaking: a constant temperature soaking is conducted at 25 DEG C for 3 h; and (5) germinating: soaked coix seeds are placed into a constant temperature incubator at 30 DEG C to conduct germination for 24 h; and 2) coix seed milk drink preparing: (1) coarse grinding: hot water at 70 DEG C is added into germinated coix seeds at a material to water mass ratio of 1:12, and the germinated coix seeds are coarsely ground using a beater; (2) heat preserving: a heat preserving is conducted in water bath at 70 DEG C for 30 min to conduct gelatinization; (3) fine grinding; (4) filtering; (5) blending: 75 g of white granulated sugar and an existing compound emulsion thickener at 0.27% are stirred and dissolved in boiling water at 1,000 ml, a high speed diffuser is used for a stirring, milk slurry filtering liquid is added, and the materials are mixed evenly; (6) homogenizing: the mixed coix seed milk is respectively homogenized twice at 45 Mpa and 30 Mpa for 2 min each time; (7) filling; and (8) sterilizing. The germinated coix seed milk drink is rich in nutrient contents, good in stability and relatively high in functional active ingredient content, and is effectively improved in health-care value and commodity value.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to a germinated barley milk beverage and a preparation method thereof. Background technique [0002] Barley is rich in nutrition and is one of the 87 medicinal and edible plant varieties announced by the Ministry of Health. It has high medicinal and edible value. At present, most of the cereal drinks processed with special grains and barley as raw materials are directly refined, enzymatically hydrolyzed, fermented or blended with other raw materials from barley. During production and storage, precipitation, flocculation and stratification often occur, and barley itself does not smell easily. Being accepted by consumers directly determines the market acceptance of the product. There are few reports on germinated barley beverages, and the research on germinated grains mostly focuses on brown rice and the changes in the content of γ-aminobutyric acid after germin...

AI Technical Summary

Problems solved by technology

At present, most of the cereal drinks processed with special grains and barley as raw materials are directly refined, enzymatically hydrolyzed, fermented or blended with other raw materials from barley. During production and storage, precipitation, flocculation and stratification often occur, and barley itself does not smell easily. Being accepted by consumers directly determines the market acceptance of the product

At present, there are few reports on germinated barley beverages, and the research on germinated grains mostly focuses on brown rice and the changes in the content of γ-aminobutyric acid after germinated brown rice is made into germinated brown rice beverages.