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Highland barley beverage and preparation method therefor

A technology for highland barley and beverages, which is applied in food ingredients as taste improvers, food science, applications, etc. It can solve the problems of poor stability and rough taste of highland barley beverages, and achieve improved rough taste, smooth and delicate taste, and no astringency in taste Effect

Pending Publication Date: 2020-01-07
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the prior art, one of the purposes of the present invention is to provide a preparation method of highland barley beverage, which solves the problems of poor stability and rough taste of highland barley beverage, and improves the absorption and utilization rate of highland barley

Method used

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  • Highland barley beverage and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of highland barley beverage, comprising the following steps:

[0029] (1) Take the highland barley for pretreatment: crush the highland barley with a cooking machine, add water and mix evenly, wherein the mixing ratio of highland barley and water is 1:15, pass through the colloid mill twice, and process at 100°C for 5 minutes to obtain the highland barley gelatinization liquid ,spare;

[0030] (2) Enzymolysis:

[0031] A: Take highland barley gelatinization liquid, add 100U high temperature-resistant α-amylase to each gram of highland barley, enzymatically hydrolyze at 80°C for 1 hour, and inactivate the enzyme at 100°C for 5 minutes;

[0032] B: Adjust the pH of the mixture treated in step A to 4, add 150U glucoamylase to each gram of highland barley, enzymatically hydrolyze at 60°C for 4 hours, and inactivate the enzyme at 100°C for 5 minutes;

[0033] C: Add cellulase to the mixture treated in step B, add 0.001 g of cellulase per gram of highla...

Embodiment 2

[0039] A preparation method of highland barley beverage, comprising the following steps:

[0040] (1) Take the highland barley for pretreatment: crush the highland barley with a cooking machine, add water and mix evenly, wherein the mixing ratio of highland barley and water is 1:15, pass through the colloid mill twice, and process at 100°C for 5 minutes to obtain the highland barley gelatinization liquid ,spare;

[0041] (2) Enzymolysis:

[0042] A: Take highland barley gelatinization solution, add 120U high temperature-resistant α-amylase to each gram of highland barley, enzymolyze at 75°C for 1.5h, and inactivate the enzyme at 95°C for 10min;

[0043] B: Adjust the pH of the mixture treated in step A to 3.5, add 180U glucoamylase to each gram of highland barley, enzymatically hydrolyze at 55°C for 5h, and inactivate the enzyme at 95°C for 10min;

[0044] C: Add cellulase to the mixture treated in step B, add 0.0015g cellulase per gram of highland barley, enzymolyze at 45°C...

Embodiment 3

[0050] A preparation method of highland barley beverage, comprising the following steps:

[0051] (1) Take the highland barley for pretreatment: crush the highland barley with a cooking machine, add water and mix evenly, wherein the mixing ratio of highland barley and water is 1:15, pass through the colloid mill twice, and process at 100°C for 5 minutes to obtain the highland barley gelatinization liquid ,spare;

[0052] (2) Enzymolysis:

[0053] A: Take highland barley gelatinization solution, add 150U high temperature-resistant α-amylase to each gram of highland barley, enzymolyze at 85°C for 0.5h, and inactivate the enzyme at 105°C for 5min;

[0054] B: Adjust the pH of the mixture treated in step A to 4.5, add 200U glucoamylase to each gram of highland barley, enzymatically hydrolyze at 65°C for 4 hours, and inactivate the enzyme at 105°C for 5 minutes;

[0055] C: Add cellulase to the mixture treated in step B, add 0.002g cellulase per gram of highland barley, enzymolyz...

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Abstract

The invention discloses a preparation method for a highland barley beverage. The method comprises the following steps: (1) pretreating highland barleys; (2) sequentially adding high-temperature resistant alpha-amylase, glucoamylase and cellulase into the pretreated highland barleys for enzymolysis, so as to obtain highland barley enzymolysis solution; (3) homogenizing the highland barley enzymolysis solution obtained in the step (2); and (4) adding beta-glucan, gamma-cyclodextrin and pectin into the enzymolysis solution obtained in the step (3), then, carrying out uniform mixing, and carryingout sterilizing, thereby obtaining the highland barley beverage. According to the method, through sequentially adding the high-temperature resistant alpha-amylase, the glucoamylase and the cellulase into the pretreated highland barleys, the highland barleys can be effectively decomposed through combination of the three enzymes, more nutritional ingredients in the highland barleys are dissolved inwater, and thus, the absorption of human bodies is facilitated; and meanwhile, through microjet and a variety of embedding means, the stability and mouth feel of the highland barley beverage are improved. The highland barley beverage provided by the invention has the characteristics of smooth and delicate mouth feel, no astringent taste and good stability.

Description

technical field [0001] The invention relates to a beverage, in particular to a highland barley beverage and a preparation method thereof. Background technique [0002] Vegetable protein beverages are prepared from vegetable raw materials such as soybeans, walnuts, almonds, and coconuts, and are blended through processes such as pulping, extraction, filtration, and homogenization. The product has a unique flavor and has both medicine and food, so it is deeply loved by consumers. With the improvement of people's health awareness, the demand for plant protein is increasing, and the development prospect of plant protein beverage in the Chinese market is promising. [0003] Highland barley mainly grows in plateau areas and is widely planted in Tibet, Sichuan, Gansu and other places. It is the main staple food for people in Tibetan areas, and it is also the raw material for brewing highland barley wine. Highland barley has the characteristics of high protein, high fiber, high vi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L5/00
CPCA23L2/38A23L2/84A23L2/52A23L5/00A23V2002/00A23V2200/14A23V2250/5034A23V2250/5072A23V2250/5112
Inventor 李健王文颖展远蓉孙哲
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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