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Selenium-enriched highland barley milk beverage and preparation method thereof

A milk beverage and highland barley technology, applied in the field of selenium-enriched highland barley milk beverage and its preparation, can solve the problems of poor taste and poor stability of highland barley food, and achieve the effects of convenient industrial production, low cost and convenient operation.

Inactive Publication Date: 2020-05-05
镇江市智农食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the existing technical defects and provide a selenium-enriched highland barley milk drink and its preparation method, which can not only increase the content of organic selenium in the highland barley milk drink, but also solve the problem of poor taste and stability of highland barley food. gender issues

Method used

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  • Selenium-enriched highland barley milk beverage and preparation method thereof
  • Selenium-enriched highland barley milk beverage and preparation method thereof
  • Selenium-enriched highland barley milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Germination of highland barley grains: After the highland barley grains are sterilized, soak and germinate the highland barley grains to select evenly sized, healthy and plump highland barley grains, remove immature, broken, and heterochromatic grains, wash with distilled water, and rinse with 1% sodium hypochlorite solution Soak and sterilize for 15 minutes; then evenly spread the highland barley grains on a petri dish lined with two layers of filter paper, add 10 mg / L sodium selenite solution, germinate in a constant temperature incubator at 25°C, and take it out after germinating for 48 hours;

[0036] (2) Drying: place the germinated highland barley grains in an oven at 55°C and dry to constant weight;

[0037] (3) Roasting and grinding: after drying, roast the highland barley grains for 5-10 minutes to increase the aroma of the highland barley grains, and grind them after roasting;

[0038] (4) Enzymolysis: mix highland barley flour with 8-10 times the quality ...

Embodiment 2

[0044] (1) Preparation of highland barley powder

[0045] The germinated highland barley grains were dried in an oven at 55°C until constant weight. After drying, roast the highland barley grains for 5-10 minutes to increase the aroma of the highland barley grains, and grind them into powder after roasting.

[0046] (2) Preparation of barley juice

[0047] Mix highland barley powder with 8 times the mass of pure water, add 0.3% α-amylase to the slurry, mix well and keep warm at 80°C for 30 minutes to carry out enzymolysis treatment. Afterwards, place the enzymatic solution at 95°C for 30 minutes to inactivate the enzyme, filter it through 100-mesh gauze, and collect the filtrate to obtain barley juice.

[0048] (3) deployment, homogenization

[0049] Add 3% milk powder, 1.25% xylitol, 0.05% CMC (sodium carboxymethyl cellulose), 0.10% guar gum, and 0.10% xanthan gum to the barley juice. The solution was passed through a colloid mill, and homogenized three times at 50-60°C a...

Embodiment 3

[0054] (1) Preparation of highland barley powder

[0055] The germinated highland barley grains were dried in an oven at 55°C until constant weight. After drying, roast the highland barley grains for 5-10 minutes to increase the aroma of the highland barley grains, and grind them into powder after roasting.

[0056] (2) Preparation of barley juice

[0057] Mix highland barley powder with 9 times the mass of pure water, add 0.3% α-amylase to the slurry, mix well, and keep warm at 80°C for 30 minutes to carry out enzymolysis treatment. Afterwards, place the enzymatic solution at 95°C for 30 minutes to inactivate the enzyme, filter it through 100-mesh gauze, and collect the filtrate to obtain barley juice.

[0058] (3) deployment, homogenization

[0059] Add 2.5% milk powder, 0.5% xylitol, 0.15% CMC, 0.05% guar gum, 0.05% xanthan gum in the highland barley juice, pass the colloid mill to the prepared material liquid, and in 50 Homogenize 3 times at -60°C, 35-45MPa.

[0060] ...

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Abstract

The present invention belongs to the technical field of food processing and relates to a selenium-enriched highland barley milk beverage. The selenium-enriched highland barley milk beverage comprisesthe following components: 5%-15% of germinating highland barley powder, 0.1-0.8% of alpha-amylase, 1.0%-5.0% of milk powder, 0.25%-1.75% of xylitol, 0.05%-0.25% of carboxymethyl cellulose, 0.05%-0.25%of guar gum and 0.05%-0.25% of xanthan gum. Selenium-enriched germinating highland barley grains are used as raw materials, roasting, grinding, and enzymatic hydrolyzing are conducted to obtain a filtrate, the milk powder, the xylitol and a compound stabilizer are added, and homogenizing, filling, sealing, sterilizing and cooling are conducted to obtain the selenium-enriched highland barley milkbeverage. The prepared selenium-enriched highland barley milk beverage is rich in biologically active substances of organic selenium, total phenol, beta-glucan, etc., has health-care effects, has highnutritional value, and solves problems of poor taste, poor stability, etc. of highland barley food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a selenium-enriched highland barley milk beverage and a preparation method thereof. [0002] technical background [0003] Highland barley (Hordeum vulgare Linn.var.nudum Hook.f) is a cereal crop belonging to the genus Barley in the Poaceae family. It can be used for food, fodder, medicine and brewing. It is the traditional staple food of Tibetan compatriots and raw material for brewing. my country's highland barley has the characteristics of "three highs and two lows" (high protein, high fiber, high vitamins, low sugar, low fat), and is a good product among cereal crops. Highland barley is rich in phenolic substances and β-glucan and other bioactive substances. Phenolic substances are the main antioxidant substances of highland barley and an important indicator for evaluating the quality of highland barley; β-glucan is an important bioactive substance of highl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/62A23L33/16A23L33/105A23C9/154A23C9/152
CPCA23L2/38A23L2/84A23L2/62A23L33/16A23L33/105A23C9/154A23C9/1522A23V2002/00A23C2240/15A23V2200/308A23V2200/326A23V2200/328A23V2200/332A23V2200/324A23V2250/1626A23V2250/21A23V2250/506A23V2250/51088A23V2250/6422A23V2300/26
Inventor 谢广杰韩永斌宋妍陶阳李丹丹叶明儒
Owner 镇江市智农食品有限公司