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Highland barley food with rich soluble phenol substances and preparation method of highland barley food

A phenolic substance, soluble technology, applied in the highland barley food rich in soluble phenolic substance and its preparation field, can solve the problems of high grain hardness, difficult extraction, rough taste, etc.

Inactive Publication Date: 2020-04-28
QINGHAI UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing studies have proved that polyphenols in highland barley include free phenols and bound phenols, and mainly exist in the grains of highland barley in the form of bound phenols, and bound phenols are generally in the form of ester bonds and ether bonds with polysaccharides or proteins in highland barley Existence, it is not easy to be extracted, and it is not easy to be digested and absorbed by the human body, and the content of phenolic substances in highland barley itself is limited. The phenomenon of low bioavailability of similar substances reduces its biological effects in the human body
On the other hand, because highland barley is miscellaneous grains, the grains are hard and the taste is rough, so eating large amounts of highland barley is not accepted by people.

Method used

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  • Highland barley food with rich soluble phenol substances and preparation method of highland barley food

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preparation example Construction

[0023] The invention provides a method for preparing highland barley food rich in soluble phenolic substances, comprising the following steps: (1) sequentially soaking and germinating the highland barley to obtain germinated highland barley; (2) activating Saccharomyces cerevisiae to obtain activating yeast; (3) steaming the germinated highland barley to obtain steamed highland barley; mixing and fermenting the steamed highland barley with the activated yeast and angel sweet wine koji to obtain a fermented product; (4) making the steamed highland barley The fermented product is sterilized to obtain highland barley food rich in soluble phenolic substances; the steps (1) and (2) are not in chronological order.

[0024] The invention sequentially soaks and germinates the highland barley to obtain the germinated highland barley. The present invention has no special limitation on highland barley, preferably clean highland barley grains. In the present invention, the mass ratio of ...

Embodiment 1

[0037] The production method of highland barley products:

[0038] (1) Soaking: the concentration of the soaking solution is CaCl 2 1g / L and NaCl 1.5g / L;

[0039] Soak the highland barley in the soaking solution at a ratio of 1g to 6mL of material to liquid, and soak for 12 hours at 25°C until the highland barley absorbs water and swells;

[0040] Germination: Spread the soaked highland barley on a white porcelain plate, put it into a constant temperature and humidity incubator or a germination device with a temperature of 28°C and a humidity of 90% for germination treatment, irradiate with ultraviolet light for 12 hours after germinating in the dark for 14 hours, and then irradiate with ultraviolet light for 12 hours. When the light wavelength is 245nm and the bud length is 0.8mm, germination ends.

[0041] (2) Activation of strains: pick two rings of Saccharomyces cerevisiae with an inoculation loop, the preservation number is CICC 1063, and activate three times.

[0042]...

Embodiment 2

[0048] The production method of highland barley products:

[0049] (1) Soaking: the concentration of the soaking solution is CaCl 2 1.5g / L and NaCl 1g / L;

[0050] Soak the highland barley in the soaking solution according to the ratio of material to liquid: 1g:8mL, and soak for 11 hours at 28°C until the highland barley absorbs water and swells;

[0051] Germination: Spread the soaked highland barley on a white porcelain plate, put it into a constant temperature and humidity incubator or a germination device with a temperature of 26°C and a humidity of 85% for germination treatment, and irradiate it with ultraviolet light for 10 hours after germination in the dark for 16 hours. When the light wavelength is 320nm and the bud length is 1.0mm, germination ends.

[0052] (2) Activation of strains: pick two rings of Saccharomyces cerevisiae with an inoculation loop, the preservation number is CICC 1063, and activate three times.

[0053] The first activation: use the inoculation...

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Abstract

The invention belongs to the technical fields of foods and particularly relates to a highland barley food with rich soluble phenol substances and a preparation method of the highland barley food. Thepreparation method of the highland barley food with rich soluble phenol substances comprises the following steps: (1) sequentially performing soaking and germination treatments on highland barley to obtain germinated highland barley; (2) activating brewer yeast to obtain activated yeast; (3) steaming the germinated highland barley to obtain steamed highland barley; mixing the steamed highland barley with the activated yeast and Angel rice leaven, and performing fermentation to obtain a fermented substance; and (4) sterilizing the fermented substance to obtain the highland barley food with richsoluble phenol substances. The step (1) and the step (2) are not performed in a time sequence. The highland barley food prepared by the method has high content of polyphenols and flavones and a relatively good taste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a highland barley food rich in soluble phenolic substances and a preparation method thereof. Background technique [0002] Phenolic compounds in grains are important dietary antioxidant components, which have the strongest antioxidant activity among grain antioxidant components, and are the material basis for grains to regulate oxidative stress balance in vivo. In addition, phenolic compounds in grains have outstanding protective effects on human cardiovascular diseases, diabetes, obesity and tumors. The phenolic substance content (0.2-0.4%) in highland barley is much higher than that of other grains. Existing studies have proved that polyphenols in highland barley include free phenols and bound phenols, and mainly exist in the grains of highland barley in the form of bound phenols, and bound phenols are generally in the form of ester bonds and ether bonds with polysacc...

Claims

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Application Information

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IPC IPC(8): A23L7/25A23L33/00
CPCA23L7/25A23L33/00
Inventor 党斌杨希娟张杰张文刚杜艳梁锋马萍
Owner QINGHAI UNIVERSITY