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Functional coix seed beverage and preparation method of functional coix seed beverage

A functional and beverage technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of poor functionality, complicated production process, high cost, etc., to achieve a suitable coordination of sweet and sour taste, and improve immunity Prominent effect of activity, smell and aroma

Inactive Publication Date: 2018-02-16
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process is complex, the process route is long, the degree of mechanization is low, the output is small, the cost is high, and the batches are unstable, resulting in serious nutritional loss and poor functionality in the production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A barley functional beverage, comprising the following raw materials in parts by mass: 80g of barley, 30g of dendrobium, 15g of apple, 0.1g of acesulfame potassium, 0.1g of tartaric acid, and 0.01g of chitosan.

[0022] The described barley functional beverage comprises the following preparation steps:

[0023] 1) Soak barley in hot water at 30°C for 20 minutes, filter out barley and place it at 2°C for 30 minutes, soak in hot water at 47°C for 2 hours, filter out barley, and grow in the dark at 27°C for 3 days, during which time spray water every 5 hours to get barley buds ;

[0024] 2) heat-press the barley buds, dry them in the sun, irradiate them with red light, and dry them with hot air at 50°C for 3 hours to obtain dried barley buds;

[0025] 3) Dried coix seed buds are crushed, passed through a 100-mesh sieve, added water to make a mixture with a water content of 40%, and fermented in a closed container at 27°C for 15 hours to obtain a fermented material. The fe...

Embodiment 2

[0033] A barley functional beverage, comprising the following raw materials in parts by mass: 90g of barley, 32g of dendrobium, 17g of apple, 0.3g of acesulfame potassium, 0.3g of tartaric acid, and 0.02g of chitosan.

[0034] The described barley functional beverage comprises the following preparation steps:

[0035] 1) Soak the barley in hot water at 32°C for 23 minutes, filter out the barley and place it at 4°C for 33 minutes, soak in hot water at 49°C for 2.3 hours, filter out the barley, and grow in the dark at 28°C for 3.4 days, during which time it is sprayed with water every 5.7 hours. barley buds;

[0036] 2) heat-press the barley buds, dry them in the sun, irradiate with red light, and dry them with hot air at 52°C for 3.4 hours to obtain dried barley buds;

[0037] 3) Dried barley buds are crushed, passed through a 120-mesh sieve, added water to make a mixture with a water content of 45%, and fermented at 29°C for 16 hours to obtain a fermented material. The fermen...

Embodiment 3

[0045]A barley functional beverage, comprising the following raw materials in parts by mass: 100g of barley, 34g of dendrobium, 18g of apple, 0.4g of acesulfame potassium, 0.3g of tartaric acid, and 0.03g of chitosan.

[0046] The described barley functional beverage comprises the following preparation steps:

[0047] 1) Soak barley in hot water at 34°C for 25 minutes, filter out the barley and place it at 6°C for 33 minutes, soak in hot water at 50°C for 2.8 hours, filter out the barley, and grow in the dark at 29°C for 3.8 days, during which time it is sprayed with water every 6.3 hours. barley buds;

[0048] 2) heat-press the barley buds, dry in the sun, irradiate with red light, and dry with hot air at 54°C for 3.8 hours to obtain dried barley buds;

[0049] 3) Dried coix seed buds are crushed, passed through a 150-mesh sieve, added with water to make a mixture with a water content of 50%, and fermented in a sealed container at 32°C for 17 hours to obtain a fermented mate...

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Abstract

The invention relates to the technical field of beverage processing, in particular to a functional coix seed beverage. The beverage is prepared from raw materials as follows: coix seeds, herba dandrobii, apples, acesulfame potassium, tartaric acid and chitosan. The coix seeds are subjected to germination, hot pressing treatment, airing, red light treatment, decoction after fermentation and saccharifying during preparation, so that the prepared functional beverage has higher aroma content and has the ester content up to 41.92%, the beverage has fruit aroma and flower fragrance, and the taste ofthe functional coix seed beverage is improved.

Description

technical field [0001] The invention relates to the technical field of beverage processing, and mainly relates to a barley functional beverage and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, functional fermented beverages rich in nutrition have gradually become one of the important directions of beverage processing and development. However, the production process is complicated, the process route of the method is long, the degree of mechanization is low, the output is small, the cost is high, and the batches are unstable, resulting in serious nutritional loss and poor functionality in the production process. [0003] Barley contains protein, fat, carbohydrates, crude fiber, mineral calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, starch, leucine, arginine, lysine, tyrosine, fatty acid, Nutrients such as coixenolide, coix seed oil, sitosterol, and alkaloids. Among them, the content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/60A23L2/68
CPCA23L2/382A23L2/60A23L2/68A23L33/00A23V2002/00A23V2200/30A23V2250/21
Inventor 杨延宏邹启贵
Owner 贵州百科薏仁生物科技有限公司
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