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High-viscosity coix seed drink and production method thereof

A technology of barley rice and high viscosity is applied in the directions of food ingredients as taste modifiers, food ingredients as taste modifiers, and functions of food ingredients to achieve the effects of improving fermentation efficiency, promoting reproduction, and having a sweet and sour taste.

Inactive Publication Date: 2018-08-10
贵州放心粮仓电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current fermented beverage products still use fresh milk as the raw material for fermentation, and grains such as barley and rice are only added to yogurt in the form of a small amount of pulp. It is not true that fermented beverages are prepared only with cereals such as barley and rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] High-viscosity barley beverage of the present invention, preparation method is as follows:

[0026] (1) Raw material screening: select 50kg of coix seed rice, 8kg of purple sweet potato, and 8kg of glutinous rice with normal color, no peculiar smell, and no mildew, wash and drain, and set aside; wash 8kg of sandy dates, 8kg of malt, and 3kg of pickled cabbage separately for later use;

[0027] (2) Raw material pretreatment: Mix barley, glutinous rice, and purple sweet potato evenly, add 5 times the total mass of hot water at 50°C and soak for 10 hours, heat and boil with microwave for 30 minutes, concentrate under reduced pressure while hot to make the water content 90%, After the temperature drops to normal temperature, get mixture A for later use; crush the sandy dates, malt, and pickled cabbage into powders with a particle size of 0.5 mm to get mixture B for later use; mix 50 kg of sour oranges, 10 kg of bamboo shoots, 5 kg of carrots, 20 kg of green apples, and 6 kg ...

Embodiment 2

[0031] High-viscosity barley beverage of the present invention, preparation method is as follows:

[0032] (1) Raw material screening: select 60kg of coix seed rice, 10kg of purple sweet potato, and 10kg of glutinous rice with normal color, no peculiar smell, and no mildew, wash and drain, and set aside; wash 10kg of sandy dates, 10kg of malt, and 5kg of pickled cabbage separately for later use;

[0033] (2) Raw material pretreatment: Mix coix seed rice, glutinous rice, and purple sweet potato evenly, add 8 times the total mass of hot water at 55°C to soak for 15 hours, heat to boil in microwave for 50 minutes, concentrate under reduced pressure while hot to make the water content 95%, After the temperature drops to normal temperature, mixture A is obtained for subsequent use; the powder of sandy dates, malt, and potherb must be crushed into powder with a particle size of 3 mm to obtain mixture B for subsequent use; 70 kg of sour oranges, 20 kg of bamboo shoots, 10 kg of carrot...

Embodiment 3

[0037] High-viscosity barley beverage of the present invention, preparation method is as follows:

[0038] (1) Raw material screening: select 55 kg of coix seed rice, 9 kg of purple sweet potato, and 9 kg of glutinous rice with normal color, no peculiar smell, and no mildew, wash and drain, and set aside; wash 9 kg of sandy dates, 9 kg of malt, and 4 kg of pickled cabbage separately for use;

[0039] (2) Raw material pretreatment: Mix coix seed rice, glutinous rice, and purple sweet potato evenly, add 55°C hot water 7 times the total mass, soak for 15 hours, heat and boil in microwave for 50 minutes, concentrate under reduced pressure while hot to make the water content 95%, After the temperature drops to normal temperature, the mixture A is obtained for subsequent use; the powder of sandy dates, malt, and potherb must be crushed into a powder with a particle size of 2 mm to obtain the mixture B for subsequent use; 60 kg of sour oranges, 10 kg of bamboo shoots, 10 kg of carrots...

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PUM

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Abstract

The invention relates to the technical field of drink processing, in particular to a high-viscosity coix seed drink and a production method thereof. The drink is prepared from fermentation raw materials and seasoning. The fermentation raw materials comprise components as follows: coix seeds, purple sweet potatoes, narrow-leaved oleaster, malt, glutinous rice, pickled cabbages and lactobacillus. The seasoning comprises the components as follows: bitter oranges, bamboo shoots, carrots, green apples, axillary choerospondias fruits, haws, chuanxiong rhizomes, dandelion and yeast. The drink tastessour, sweet and delicious, has high solution uniformity, contains rich sugars, fatty oil amino acid, selenium and dietary fiber and has the effects of strengthening bonds and muscle, tonifying qi, benefiting the intestines and stomachs, inducing diuresis, removing edema and the like.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a high-viscosity barley beverage and a preparation method thereof. Background technique [0002] Barley is a good medicinal product for nourishing the body. According to the laboratory analysis of the medical department, barley contains 16.2% protein, 4.6% fat, and 79.2% sugar. It is a nourishing food to stew pork feet, ribs and chicken with barley in winter. Using barley rice to cook porridge or make cold drinks with ice barley rice is also a good tonic for refreshing and fitness. The seeds and roots of barley rice can be used as medicine to treat diseases. Li Shizhen recorded in "Compendium of Materia Medica": Coix seed can "invigorate the spleen and stomach, nourish the lungs and clear away heat, remove wind and dampness, cook meals, cure air-conditioning, decoct and drink, and relieve urination and hot showers." In recent years, a lot of scientific research and C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84A23L33/10
CPCA23L2/382A23L2/52A23L2/84A23L33/10A23V2002/00A23V2200/14A23V2200/16A23V2200/306A23V2200/32A23V2200/30
Inventor 杨延宏
Owner 贵州放心粮仓电子商务有限公司
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