Preparation of liquid barley green and application thereof in preparation of beverage
A technology of barley green and highland barley, which is applied in the field of preparation of liquid highland barley green, can solve the problems of restricting the popularization and application of barley products, loss of active ingredients, inconvenience of taking at any time, etc., and achieve natural color, convenient consumption and pure quality Effect
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[0031] Example 1. Preparation of liquid barley chlorophyll
[0032] ①Cutting: Cut the unjointed fresh barley wheat that grows to 10-25cm and select it to remove the dead leaf seedlings and weeds;
[0033] ②Cleaning: Wash the selected highland barley seedlings with drinking water first, then use 3~10℃ cooling softened water or deionized water to remove the floating water on the leaf surface of the wheat seedlings by mechanical vibration; for the highland barley that cannot be treated in time Wheat seedlings should be kept fresh at -5~0℃;
[0034] ③Juicing: at room temperature, use cold pressing to extract and collect the clear juice of barley seedlings;
[0035] ④ Filtration: Vacuum filter the collected highland barley seedling juice to remove insoluble residues to obtain the highland barley green liquid.
Example Embodiment
[0036] Example 2. Preparation of Beverage Rich in Barley Greens
[0037] ①Cutting: Cut the unjointed fresh barley wheat that grows to 10-25cm and select it to remove the dead leaf seedlings and weeds;
[0038] ②Cleaning: Wash the selected highland barley seedlings with drinking water first, then use 3~10℃ cooling softened water or deionized water to remove the floating water on the leaf surface of the wheat seedlings by mechanical vibration; for the highland barley that cannot be treated in time Wheat seedlings should be kept fresh and stored at -5~0℃.
[0039] ③Juicing: at room temperature, use cold pressing to extract and collect the clear juice of barley seedlings;
[0040] ④ Filtration: Vacuum filter the collected highland barley seedling juice to remove insoluble residues to obtain the highland barley green liquid.
[0041] ⑤Homogeneity: Add 0.01-0.5% proteoglycan, 0.01-0.3% citric acid, and 0.03-0.08% β-ring of the wheat seedling clear juice quality to the highland barley wh...
Example Embodiment
[0045] Example 3. Preparation of a beverage rich in barley greens:
[0046] ①Cutting: Cut the unjointed fresh barley wheat that grows to 10-25cm and select it to remove the dead leaf seedlings and weeds;
[0047] ②Cleaning: Wash the selected highland barley seedlings with drinking water first, then use 3~10℃ cooling softened water or deionized water to remove the floating water on the leaf surface of the wheat seedlings by mechanical vibration; for the highland barley that cannot be treated in time Wheat seedlings should be kept fresh and stored at -5~0℃.
[0048] ③Juicing: at room temperature, use cold pressing to extract and collect the clear juice of barley seedlings;
[0049] ④ Filtration: Vacuum filter the collected highland barley seedling juice to remove insoluble residues to obtain the highland barley green liquid.
[0050] ⑤Homogeneity: add 0.01-0.5% proteoglycan, 0.01-0.5% malic acid, and 0.015-0.04% isovitamin C sodium to the highland barley grass juice from which impur...
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