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Preparation method of highland barley whole-plant whey

A technology for highland barley and whey, which is applied in the field of preparing whey of the whole highland barley plant, and achieves the effects of thorough treatment, friendliness to diabetics and fitness people, and low product cost.

Pending Publication Date: 2022-01-14
肖强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, no other method has been found to use the whole plant of highland barley to prepare whey

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A method for preparing highland barley whole plant whey, comprising the steps of:

[0024] (1) cleaning the whole plant of highland barley to remove impurities;

[0025] (2) the whole plant of highland barley obtained in step (1) is carried out to ultrafine pulverization;

[0026] (3) cross 100~200 mesh sieves with the highland barley broken grain gained in the step (2);

[0027] (4) Add water to the undersize material obtained in step (3) according to a weight ratio of 1:900, and stir at 45° C. for 15 minutes;

[0028] (5) Add mixed enzyme to step (4), the mixed enzyme is: 0.04% xylanase, 0.02% lipase, 0.035% α-amylase according to the weight ratio, and stir at 75° C. for 30 minutes to obtain a slurry;

[0029] (6) centrifuging the slurry obtained in step (5) at 3000 to 4000 rpm for 30 min;

[0030] (7) Put rapeseed oil and edible salt into the slurry obtained in step (6), continue centrifuging at 3000rpm for 15min to obtain the prepared liquid for subsequent use; ...

Embodiment 1

[0036] A method for preparing highland barley whole plant whey, comprising the steps of:

[0037] (1) cleaning the whole plant of highland barley to remove impurities;

[0038] (2) the whole plant of highland barley obtained in step (1) is carried out to ultrafine pulverization;

[0039] (3) 100 mesh sieves are crossed by the highland barley broken grain gained in the step (2);

[0040] (4) Add water to the undersize material obtained in step (3) according to a weight ratio of 1:900, and stir at 45° C. for 15 minutes;

[0041] (5) Add mixed enzyme to step (4), the mixed enzyme is: 0.04% xylanase, 0.02% lipase, 0.035% α-amylase according to the weight ratio, and stir at 75° C. for 30 minutes to obtain a slurry;

[0042] (6) 3000rpm centrifugation of the slurry obtained in step (5) for 30min;

[0043] (7) Put rapeseed oil and edible salt into the slurry obtained in step (6), continue centrifuging at 3000rpm for 15min to obtain the prepared liquid for subsequent use;

[0044]...

Embodiment 2

[0048] A method for preparing highland barley whole plant whey, comprising the steps of:

[0049] (1) cleaning the whole plant of highland barley to remove impurities;

[0050] (2) the whole plant of highland barley obtained in step (1) is carried out to ultrafine pulverization;

[0051] (3) the highland barley broken grain gained in step (2) is crossed 150 mesh sieves;

[0052] (4) Add water to the undersize material obtained in step (3) according to a weight ratio of 1:900, and stir at 45° C. for 15 minutes;

[0053] (5) Add mixed enzyme to step (4), the mixed enzyme is: 0.04% xylanase, 0.02% lipase, 0.035% α-amylase according to the weight ratio, and stir at 75° C. for 30 minutes to obtain a slurry;

[0054] (6) 3500rpm centrifugation of the slurry obtained in step (5) for 30min;

[0055] (7) Put rapeseed oil and edible salt into the slurry obtained in step (6), continue centrifuging at 3000rpm for 15min to obtain the prepared liquid for subsequent use;

[0056] (8) pas...

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PUM

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Abstract

The invention discloses a preparation method of highland barley whole-plant whey and belongs to the technical field of highland barley product processing. The method comprises the following steps: (1) carrying out cleaning and removing impurities; (2) carrying out superfine grinding; (3) carrying out sieving with a sieve of 100-200 meshes; (4) adding water into the subsieve fraction according to a weight ratio of 1: 900, and carrying out stirring for 15 minutes at the temperature of 45 DEG C; (5) adding a mixed enzyme, and carrying out stirring for 30 minutes at the temperature of 75 DEG C to obtain slurry; (6) carrying out centrifugal treatment on the slurry for 30 minutes; (7) putting rapeseed oil and edible salt into the slurry, and continuing to carry out centrifuging for 15 minutes to obtain blended liquid for later use; (8) sieving the blended liquid with a 400-mesh sieve; and (9) performing high-pressure homogenization on the blended liquid to obtain the whey. Compared with whey prepared by purely using highland barley grains, the whey prepared by the preparation method disclosed by the invention has the advantages that the content of beta glucan is higher, the content of dietary fibers is higher, the product cost is lower, the highland barley flavor is sweeter, and nutritional ingredients are more friendly to diabetics and fitness people.

Description

technical field [0001] The invention belongs to the technical field of highland barley product processing, and in particular relates to a method for preparing whole plant whey of highland barley. Background technique [0002] Highland barley is a unique food crop in the plateau area of ​​my country. Highland barley contains a lot of β-glucan, which can lower cholesterol and balance blood sugar. At present, no other method has been found to use the whole plant of highland barley to prepare whey. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing highland barley whole plant whey, aiming at the existing problems. [0004] The present invention is achieved through the following technical solutions: [0005] A method for preparing highland barley whole plant whey, comprising the steps of: [0006] (1) cleaning the whole plant of highland barley to remove impurities; [0007] (2) the whole plant of highland barley ob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/10
Inventor 魏韵竹肖强
Owner 肖强