Fermented probiotic pearl barley milk as well as preparation method and packaging method thereof

A fermented, barley milk technology, applied in the direction of bacteria, lactobacillus, food science, etc. used in food preparation, can solve the problems of lack of precision, deep, fine processing, small processing scale, long process, etc., to help digestion and absorption , improve intestinal function, reduce the effect of particle size

Active Publication Date: 2021-06-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nutritional value and medicinal value of barley are relatively high, its starch granules are relatively large, and it is not easy to be gelatinized. It needs long-term soaking and gelatinization when eating. This characteristic limits the utilization rate of barley in food processing.
my country is rich in barley resources, but the development of barley prod

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing fermented probiotic barley milk, comprising the steps of:

[0033] A, barley milk obtained by adding water to raw materials of barley for beating and centrifugal filtration;

[0034] B. Use the scientz-1200E ultrasonic cell pulverizer to process the pretreated barley milk to obtain homogeneous emulsified barley milk; the ultrasonic power is 150W, the ultrasonic temperature is 60°C; the ultrasonic time is 10 minutes, and the number of ultrasonic waves is 2 times;

[0035] C. Use medium-temperature α-amylase and glucoamylase to enzymolyze the homogeneously treated barley milk, the enzymolysis temperature is 40°C, and the enzymolysis time is 40min; the activity of medium-temperature α-amylase is 50000U / g; glucoamylase The enzyme activity is 100,000U / g, and the source of the two enzymes is Ningxia Heshibi Biotechnology Co., Ltd. The added weight of medium-temperature α-amylase is 2U / g barley milk, and the added weight of glucoamylase is 20U / g barley mil...

Embodiment 2

[0040] A method for preparing fermented probiotic barley milk, comprising the steps of:

[0041] A, barley milk obtained by adding water to raw materials of barley for beating and centrifugal filtration;

[0042] B. Treat the pretreated barley milk with a scientz-1200E ultrasonic cell pulverizer to obtain homogeneous emulsified barley milk; the ultrasonic power is 180W, the ultrasonic temperature is 40°C; the ultrasonic time is 15 minutes, and the number of ultrasonic waves is 3 times;

[0043] C. Use medium-temperature α-amylase and glucoamylase to enzymolyze the homogeneously treated barley milk, the enzymolysis temperature is 50°C, and the enzymolysis time is 30 minutes; the activity of medium-temperature α-amylase is 50000U / g; glucoamylase The enzyme activity is 100,000U / g, and the source of the two enzymes is Ningxia Heshibi Biotechnology Co., Ltd. The added weight of medium-temperature α-amylase is 3U / g barley milk, and the added weight of glucoamylase is 22U / g barley mi...

Embodiment 3

[0048] A method for preparing fermented probiotic barley milk, comprising the steps of:

[0049] A, barley milk obtained by adding water to raw materials of barley for beating and centrifugal filtration;

[0050] B. Use the scientz-1200E ultrasonic cell pulverizer to process the pretreated barley milk to obtain homogeneous emulsified barley milk; the ultrasonic power is 200W, the ultrasonic temperature is 50°C; the ultrasonic time is 20min, and the number of ultrasonic waves is 5 times;

[0051] C. Use medium-temperature α-amylase and glucoamylase to enzymolyze the homogeneously treated barley milk, the enzymolysis temperature is 60°C, and the enzymolysis time is 20 minutes; the activity of medium-temperature α-amylase is 50000U / g; glucoamylase The enzyme activity is 100,000U / g, and the source of the two enzymes is Ningxia Heshibi Biotechnology Co., Ltd. The added weight of medium-temperature α-amylase is 5U / g barley milk, and the added weight of glucoamylase is 25U / g barley m...

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PUM

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Abstract

The invention belongs to the technical field of novel food development, and particularly relates to fermented probiotic pearl barley milk as well as a preparation method and a packaging method thereof. An ultrasonic cell crushing physical emulsification method and a probiotic microbial fermentation method are mainly combined to improve the characteristics of the pearl barley milk, and the prepared pearl barley milk powder is uniform in quality, fine and smooth in taste and good in taste. The flavor is good, and the nutrition absorption rate of the coix seed milk beverage is improved; the method comprises the following steps: firstly, treating fermented coix seed milk by adopting an ultrasonic cell disruptor to obtain homogenized and emulsified coix seed milk; then carrying out enzymolysis on the coix seed milk subjected to homogenization treatment by using medium-temperature alpha-amylase and saccharifying enzyme; then adding a nutrition blending agent, a flavor conditioning agent and a stabilizing agent for formula blending, and then performing split charging treatment; the coix seed milk is fermented by compounding lactic acid bacteria and saccharomycetes; the prepared fermented probiotic coix seed milk can well retain the probiotics, and can improve the intestinal function after being used for a long time.

Description

technical field [0001] The invention belongs to the technical field of novel food development, and in particular relates to a fermented probiotic barley milk, a preparation method and a packaging method thereof. Background technique [0002] Job's tears is a nutritious and rich variety of medicinal and edible grains, known as "the king of grasses in the world" and "friends of life and health". Barley contains a variety of proteins, fats, carbohydrates, crude fiber, and some trace elements such as calcium, iron, and phosphorus that the human body needs. Half of the ingredients in barley are carbohydrates, and it contains more protein. Barley also contains its unique active ingredients with high medicinal value, such as barley polysaccharides, barley polyphenols, barley esters and other ingredients with research value. Barley itself is a miscellaneous grain with high nutritional value, and some health products based on it also have high development value. Many barley product...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/00A23L5/30
CPCA23L7/104A23L33/00A23L5/32A23L7/101A23V2002/00A23V2400/169A23V2200/32A23V2200/30A23V2250/708A23V2250/76
Inventor 贾才华贺海玲赵思明许燕张宾佳牛猛李晓华
Owner HUAZHONG AGRI UNIV
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