Preparation method of functional barley flour
A highland barley powder and functional technology, which is applied in the field of preparation of functional highland barley powder to achieve the effects of reducing content and irritation
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[0030] The present invention provides a method for preparing functional highland barley powder, which includes the following steps:
[0031] 1) Soaking wheat: soak the highland barley in 0.4-0.6vt‰ ethanol solution, soak the wheat for 1.5-2.5h, stop the air for 5-7h, and soak the wheat for 1.5-2.5h at 14-16℃ and 70-80% relative humidity. 2.5h, air rest for 5-7h, induce germination;
[0032] This step can activate the enzymes in the dormant state and promote the enzymatic hydrolysis of nutrients in the highland barley seeds: such as protease activity, protein subcomponent content and amino acid content have significant changes, effective lysine content increases, and amino acid bioavailability increases The content of polyphenols, β-glucan, etc. also increased significantly, but some studies have shown that germination will reduce the content of β-glucan; budding highland barley has a strong anti-cancer, anti-diabetic, Antioxidant and prevent cardiovascular effects;
[0033] 2) Flou...
Embodiment 1
[0041] 1) Soaking wheat: Weigh 500g of highland blue barley rice and prepare the concentration to be 600mL / m 3 Soak the highland barley in the ethanol solution with a thickness of 5mm, put it in an artificial climate box at 15℃ and a humidity of 70-80%, and experience successively soaking 2h-air rest 6h-soaking wheat 2h-air rest 6h, Then control the germination temperature at 11°C for 36 hours;
[0042] 2) Flour milling: place the germinated highland barley in an oven at 30°C for 24 hours, remove the root buds and grind the powder, pass through an 80-mesh sieve to obtain highland barley powder, and store it in a refrigerator at 4°C;
[0043] 3) Enzymatic hydrolysis: the highland barley powder obtained in step 2) is sequentially added to α-amylase solution and saccharification enzyme for enzymatic hydrolysis, and the material-to-liquid ratio of the highland barley powder to the α-amylase solution is 6 mL / g to obtain the highland barley enzymatic hydrolysis solution; The concentratio...
Embodiment 2
[0054] 1) Soaking wheat: Weigh 500g of corn crown highland barley rice, and prepare a concentration of 400mL / m 3 Soak the highland barley in the ethanol solution with a thickness of 5mm, put it in an artificial climate box at 15℃ and a humidity of 70-80%, and experience successively soaking 2h-air rest 6h-soaking wheat 2h-air rest 6h, Then control the germination temperature at 11°C for 36 hours;
[0055] 2) Flour milling: place the germinated highland barley in an oven at 30°C for 24 hours, remove the root buds and grind the powder, pass through an 80-mesh sieve to obtain highland barley powder, and store it in a refrigerator at 4°C;
[0056] 3) Enzymatic hydrolysis: the highland barley powder obtained in step 2) is sequentially added with α-amylase solution and saccharification enzyme for enzymatic hydrolysis, and the material-liquid ratio of the highland barley powder to the α-amylase solution is 7 mL / g to obtain the highland barley enzymatic hydrolysis solution; The concentrati...
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