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A hulled sorghum-pearl barley brewing type beverage, a preparing method thereof and a pearl barley beverage

A technology of sorghum rice and barley, which is applied in the field of sorghum barley rice brewing beverage and its preparation, and barley rice beverage, which can solve the problems of barley discarding, waste of resources and nutrition, single product types, etc., and achieve easy digestion and short production time , nutrient-rich effect

Inactive Publication Date: 2018-12-14
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In terms of convenience drinks, a small amount of sorghum powder is occasionally added to drinks; barley is basically only roasted tea products, and the product types are single, and the brewed barley is generally discarded, resulting in waste of resources and nutrition.

Method used

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  • A hulled sorghum-pearl barley brewing type beverage, a preparing method thereof and a pearl barley beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a barley rice drink obtained after brewing a sorghum barley rice brewed drink.

[0028] Preparation methods include:

[0029] Mix 100 parts by weight of sorghum rice and 50 parts by weight of barley rice crushed to a particle size of 40 to 50 meshes and soak them evenly so that the moisture content of the sorghum rice and barley rice is 15 to 30 wt%. On the extruder, the semi-finished product was obtained after extruding and puffing at a feed rate of 25r / min and a screw speed of 150r / min, and the temperature at the end of the twin-screw extruder was 145°C.

[0030] Spray 2 parts by weight of antioxidant on the surface of the semi-finished product, dry at 50° C. for 2 hours, make the moisture content of the semi-finished product ≤ 4 wt %, seal and obtain the sorghum barley rice brewed drink. Among them, the antioxidant is a mixed solution of tea polyphenols, vitamin C and water, the weight ratio of tea polyphenols and vitamin C is 4:3, and the a...

Embodiment 2

[0033] The difference from Example 1 is that the barley rice is 100 parts by weight.

Embodiment 3

[0035] The difference from Example 1 is that the barley rice is 150 parts by weight.

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Abstract

A hulled sorghum-pearl barley brewing type beverage, a preparing method thereof and a pearl barley beverage are disclosed. The method includes fully mixing hulled sorghum having a water content of 15-30 wt% and pearl barley having a water content of 15-30 wt%, then extruding the mixture in a twin-screw extruder to puff the mixture to obtain a semi-finished product, spraying the surface of the semi-finished product with an antioxidant, and drying and sealing the semi-finished product to obtain the hulled sorghum-pearl barley brewing type beverage. The sorghum and the pearl barley are synergistic, wherein the hulled sorghum contains acidic tannic acid and the pearl barley is rich in natural alkaloids so that an astringent taste of the hulled sorghum is eliminated through combination of thehulled sorghum and the pearl barley and palatability is improved. In addition, barley is rich in lysine which is one of main limiting amino acids in sorghum, so that nutrition is balanced and the prepared beverage is mild, palatable and rich in nutrition and has certain healthcare effects.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a sorghum barley rice brewed drink, a preparation method thereof and a barley rice drink. Background technique [0002] Sorghum rice has the functions of cooling blood and detoxification, and it is safe to eat and can prevent many diseases. The output of sorghum in my country ranks fifth in cereal grains after rice, wheat, corn, and barley. However, the cortex of sorghum grains contains tannic acid, which has an astringent taste and poor palatability, and leads to low protein digestibility of sorghum. At present, the intensive processing of sorghum lags far behind other grains. Most of sorghum is used for brewing and feed, which limits the development and utilization of sorghum. There is a lack of healthy, delicious and convenient sorghum food in the market. [0003] Barley food is sweet in taste, has the functions of invigorating kidney and Qi, relieving heat and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23P30/00A23L2/52
CPCA23L2/38A23L2/52A23P30/00
Inventor 王学东付朝煦胡先勤周坚吕庆云冷越
Owner WUHAN POLYTECHNIC UNIVERSITY