Preparation method of highland barley beta-glucan

Abstract

The invention discloses a preparation method of highland barley beta-glucan. The preparation method comprises the following steps: taking highland barley bran as a raw material, inoculating commercial alcohol-fermentation active dry yeast after size mixing and gelatinizing, and fermenting by utilizing the yeast; carrying out centrifugation, concentration, alcohol precipitation, water dissolving, filtering and vacuum freeze drying, thus finally obtaining a highland barley beta-glucan product of which the yield is 4.32 to 4.92 percent, the purity is 85.25 to 91.61 percent and the obtaining rate is 82 to 95 percent. The preparation method disclosed by the invention has the advantages that the technology is simple, extracting conditions are mild, the requirements on operators and equipment are low, and the production cost is low.

Description

technical field

[0001] The invention relates to a method for extracting plant components, in particular to a method for preparing highland barley β-glucan. Background technique

[0002] Highland barley, also known as naked barley, is the grain with the highest β-glucan content, and the β-glucan content is generally around 3%-8%. β-glucan has a variety of biological effects, and is also widely used in food, biomedicine, skin care and health care.

[0003] High-temperature water extraction of barley β-glucan has problems such as low extraction yield, complicated impurity removal process, and low yield. The final yield of highland barley β-glucan is 70-85%, and the purity is 55-80%. Patent 201610712035.7 extracts highland barley β-glucan by biological enzymatic hydrolysis, and solves the problem of removing impurities such as starch and protein by adding various enzymes such as α-amylase, cellulase, and protease. However, the process control parameters are complicated, and the...

Examples

Embodiment 1

[0038] A method for preparing highland barley β-glucan, characterized in that it specifically comprises the following steps:

[0039] (1) Add 50g of highland barley bran powder with a particle size of 75-100μm into 500g of water, stir evenly to obtain a highland barley bran powder slurry with a mass percentage concentration of 10%, and then control the temperature at 55°C for gelatinization for 15 minutes. Cool down to 25°C to obtain gelatinized liquid;

[0040] (2) Inoculate 0.025g of commercial brewer's active dry yeast into the gelatinized liquid obtained in step (1), then control the temperature at 25°C, stir at a speed of 180rpm, and ferment for 24 hours when there is no starch in the iodine solution test to obtain a fermented liquid ;

[0041] The amount of commercialized active dry yeast used in the above inoculation is 0.05% of the mass of highland barley bran powder used in step (1);

[0042] (3) Centrifuge the fermented liquid obtained in step (2) at a controlled s...

Embodiment 2

[0052] A method for preparing highland barley β-glucan, characterized in that it specifically comprises the following steps:

[0053] (1) Add 50g of highland barley bran powder with a particle size of 75-100μm into 330g of water, stir evenly to obtain a highland barley bran powder slurry with a mass percentage concentration of 15%, and then control the temperature at 60°C for gelatinization for 15 minutes. Cool down to 25°C to obtain gelatinized liquid;

[0054] (2) Inoculate 0.05g of commercial Saccharomyces cerevisiae active dry yeast into the gelatinized liquid obtained in step (1), then control the temperature at 30°C, stir at a speed of 180rpm, and ferment for 36 hours when there is no starch in the iodine solution test to obtain a fermented liquid ;

[0055] The amount of commercialized active dry yeast used in the above inoculation is 0.1% of the mass of highland barley bran powder used in step (1);

[0056] (3) Centrifuge the fermented liquid obtained in step (2) at ...

Embodiment 3

[0065] A method for preparing highland barley β-glucan, characterized in that it specifically comprises the following steps:

[0066] (1) Add 50g of highland barley bran powder with a particle size of 75-100μm into 330g of water, stir evenly to obtain a highland barley bran powder slurry with a mass percentage concentration of 15%, and then control the temperature at 60°C for gelatinization for 15 minutes. Cool down to 25°C to obtain gelatinized liquid;

[0067] (2) Inoculate 0.075g of commercial brewer's active dry yeast into the gelatinized liquid obtained in step (1), then control the temperature at 30°C, stir at a speed of 180rpm, and ferment for 48 hours when there is no starch in the iodine solution test to obtain a fermented liquid ;

[0068] The amount of commercialized active dry yeast used in the above inoculation is 0.15% of the quality of highland barley bran powder used in step (1);

[0069] (3) Centrifuge the fermented liquid obtained in step (2) at a controlle...

technical field

[0001] The invention relates to a method for extracting plant components, in particular to a method for preparing highland barley β-glucan. Background technique

[0002] Highland barley, also known as naked barley, is the grain with the highest β-glucan content, and the β-glucan content is generally around 3%-8%. β-glucan has a variety of biological effects, and is also widely used in food, biomedicine, skin care and health care.

[0003] High-temperature water extraction of barley β-glucan has problems such as low extraction yield, complicated impurity removal process, and low yield. The final yield of highland barley β-glucan is 70-85%, and the purity is 55-80%. Patent 201610712035.7 extracts highland barley β-glucan by biological enzymatic hydrolysis, and solves the problem of removing impurities such as starch and protein by adding various enzymes such as α-amylase, cellulase, and protease. However, the process control parameters are complicated, and the...

Examples

Embodiment 1

[0038] A method for preparing highland barley β-glucan, characterized in that it specifically comprises the following steps:

[0039] (1) Add 50g of highland barley bran powder with a particle size of 75-100μm into 500g of water, stir evenly to obtain a highland barley bran powder slurry with a mass percentage concentration of 10%, and then control the temperature at 55°C for gelatinization for 15 minutes. Cool down to 25°C to obtain gelatinized liquid;

[0040] (2) Inoculate 0.025g of commercial brewer's active dry yeast into the gelatinized liquid obtained in step (1), then control the temperature at 25°C, stir at a speed of 180rpm, and ferment for 24 hours when there is no starch in the iodine solution test to obtain a fermented liquid ;

[0041] The amount of commercialized active dry yeast used in the above inoculation is 0.05% of the mass of highland barley bran powder used in step (1);

[0042] (3) Centrifuge the fermented liquid obtained in step (2) at a controlled s...

Embodiment 2

[0052] A method for preparing highland barley β-glucan, characterized in that it specifically comprises the following steps:

[0053] (1) Add 50g of highland barley bran powder with a particle size of 75-100μm into 330g of water, stir evenly to obtain a highland barley bran powder slurry with a mass percentage concentration of 15%, and then control the temperature at 60°C for gelatinization for 15 minutes. Cool down to 25°C to obtain gelatinized liquid;

[0054] (2) Inoculate 0.05g of commercial Saccharomyces cerevisiae active dry yeast into the gelatinized liquid obtained in step (1), then control the temperature at 30°C, stir at a speed of 180rpm, and ferment for 36 hours when there is no starch in the iodine solution test to obtain a fermented liquid ;

[0055] The amount of commercialized active dry yeast used in the above inoculation is 0.1% of the mass of highland barley bran powder used in step (1);

[0056] (3) Centrifuge the fermented liquid obtained in step (2) at ...

Embodiment 3

[0065] A method for preparing highland barley β-glucan, characterized in that it specifically comprises the following steps:

[0066] (1) Add 50g of highland barley bran powder with a particle size of 75-100μm into 330g of water, stir evenly to obtain a highland barley bran powder slurry with a mass percentage concentration of 15%, and then control the temperature at 60°C for gelatinization for 15 minutes. Cool down to 25°C to obtain gelatinized liquid;

[0067] (2) Inoculate 0.075g of commercial brewer's active dry yeast into the gelatinized liquid obtained in step (1), then control the temperature at 30°C, stir at a speed of 180rpm, and ferment for 48 hours when there is no starch in the iodine solution test to obtain a fermented liquid ;

[0068] The amount of commercialized active dry yeast used in the above inoculation is 0.15% of the quality of highland barley bran powder used in step (1);

[0069] (3) Centrifuge the fermented liquid obtained in step (2) at a controlle...

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