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Probiotic fermented beverage containing highland barley and litsea cubeba essential oil and preparation method thereof

A technology of fermented beverages and probiotics, applied in the food field, can solve problems such as long fermentation time, achieve the effects of increasing the content of antioxidant substances, refreshing lemon fragrance, and regulating depression

Inactive Publication Date: 2019-08-02
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, a single probiotic is used for fermentation in food, but the fermentation time is longer

Method used

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  • Probiotic fermented beverage containing highland barley and litsea cubeba essential oil and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0030] (2), preparation of cereal flour

[0031] Using 200g of rice, 400g of highland barley, and 600g of barley as raw materials, the grains were first washed with tap water at room temperature. After the surface of the grains was cleaned, they were soaked in water at 30°C for 8 hours at a ratio of grain:water=1:2. After 8 hours, the water was poured and drained, and then germinated under the conditions of 30° C. and 95% relative humidity, and the required time was 48 hours, 96 hours, and 48 hours, respectively. After germination, dry in an oven at 55±5°C until the moisture content is 8%, and then bake at 130°C for 5 minutes. Mix the roasted germinated and ungerminated grains at a ratio of 3:2:1 (barley:highland barley:rice), grind them in a mill and pass through a 100-mesh sieve to be used as mixed grain flour.

[0032] (3), the preparation of vegetable milk

[0033] 250g of soybeans, 350g of peanuts, and 350g of coconut are used as raw materials. The soybeans and peanuts ...

Embodiment 1

[0037] Add 2g of grain powder to 100ml of soybean milk and mix well, add 4g of sugar, the concentration of 1ml is 10 4 The inoculum per ml was uniformly mixed, and after the above-mentioned mixed liquid was fermented at 37° C. for 6 hours, Litsea cubeba essential oil accounting for 1% by weight of the mixed liquid was added to obtain a probiotic fermented beverage.

Embodiment 2

[0039] Same as embodiment 1 method, the add-on of cereal powder is 4g.

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Abstract

The invention discloses a probiotic fermented beverage containing highland barley and litsea cubeba essential oil and a preparation method thereof. The preparation method comprises the following steps: (1) taking unhusked rice, highland barley and barley as raw materials, respectively soaking in water for hours, and performing sprouting treatment; drying and baking after the raw materials sprout,thereby acquiring the sprouted and unsprouted rice, highland barley and barley; mixing and milling the rice, highland barley and barley, thereby acquiring cereal powder; (2) mixing the mixed cereals,plant milk, sugar and inoculum, fermenting the mixed liquor for 6h at 37 DEG C, and adding litsea cubeba essential oil, the weight of which is 1% of the weight of the mixed liquor, thereby acquiring the probiotic fermented beverage. The probiotic fermented beverage provided by the invention has higher nutritional and healthcare values, is suitable for people suffering from milk allergy or lactoseintolerance and contains no harmful additive.

Description

technical field [0001] The invention belongs to the field of food, in particular to a probiotic fermented drink containing barley and litsea cubeba essential oils and a preparation method thereof. Background technique [0002] Probiotic fermented beverages are formulated by inoculating lactic acid bacteria, yeast or other strains of beverage raw materials and adding auxiliary materials after fermentation. Probiotics are a type of active microorganisms that are beneficial to the host. They have the functions of inhibiting the growth of intestinal pathogenic microorganisms, improving the immune function of the host, and treating diarrhea. They can generally be supplemented by dietary supplements or functional foods. The use of probiotics in food can not only inhibit the growth of harmful bacteria, but also make the nutrients in food more easily absorbed by the human body and improve the flavor of food. At present, the most widely used probiotics in food mainly include bifidob...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A23L3/3508
CPCA23L2/382A23L33/00A23L3/3508Y02A40/90
Inventor 冯舒昳韩凝边红武蔡晓恬梅粲超杨宇晶宋达峰
Owner ZHEJIANG GONGSHANG UNIVERSITY
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