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
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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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