Method for producing wheat seedling juice through color protection liquid soaking and low-temperature squeezing

Abstract

The invention discloses a method for producing wheat seedling juice through color protection liquid soaking and low-temperature squeezing, and belongs to the field of food processing. The method comprises the following steps: washing wheat seedlings with purified water; cutting the washed wheat seedlings into strips; soaking the wheat seedlings in a color protection liquid; shearing and breaking walls of the soaked wheat seedlings, and performing squeezing to obtain wheat seedling juice; adding theophylline and trehalose into the wheat seedling juice, and performing stirring; and degassing thewheat seedling juice to obtain the product. Aiming at the problems that beneficial components of wheat seedlings are easily lost due to high temperature and the quality of the wheat seedlings is easily reduced, a relatively low-temperature processing process is adopted in the whole process; meanwhile, the color of the wheat seedling juice is protected by utilizing the color protection liquid; extra nutrient substances are added; the shelf life of the final product is relatively long, and the color and the taste are excellent; the chlorophyll content can reach 80 mg / ml, and the flavone contentcan reach 55 mg / ml; and the nutritional function value is very high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing barley juice by immersing in color-protecting liquid and pressing at low temperature. Background technique [0002] Wheatgrass juice is made by crushing the leaves of young barley or wheat. It is rich in nutrients, rich in mineral elements, and also contains chlorophyll, vitamins, and flavonoids. [0003] CN001197789 discloses a preparation process of barley juice powder. Young barley shoots are selected, cleaned, crushed, squeezed, filtered, concentrated, then added with dextrin aqueous solution, homogenized and dried to obtain barley juice powder. The disadvantage of this method is that after crushing and high-temperature drying, various beneficial components that are easily oxidized such as vitamin C and flavonoids in the wheat seedlings are basically all lost, and the flavor is also relatively poor. [0004] CN2013105772085 discloses a method f...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that wheatgrass powder is used as the raw material, and the temperature in the subsequent operation is relatively high, 40-50°C; therefore, most of the beneficial ingredients that are easily oxidized will still disappear, and there is room for further improvement in flavor

[0006] The above-mentioned documents mainly use conventional techniques to process wheat seedlings, and then obtain wheat seedling juice or derivatives by adding nutritional enhancers, and do not adjust the characteristics of wheat seedlings, so that there is a lot of room for improvement in the standards of nutrients, color, and smell of wheat seedlings

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