A barley milk product and method of preparation

Abstract

The present application relates to the technical field of dairy products, in particular to a kind of highland barley dairy product and preparation method.The highland barley dairy product provided in the present application includes the following raw materials: highland barley milk base and flaxseed gum;The raw materials of the highland barley milk base include raw milk and highland barley particles.In the present application, it is found that due to the weak gel of flaxseed gum, the colloid formed by it can form an adherent mucosa on the surface of highland barley particles, which can effectively prevent amylopectin from precipitating during highland barley processing, avoid the problem that the precipitation of amylopectin affects the hardness of highland barley particles, leading to the continuous weakening of chewing sensation of highland barley particles during shelf life, and avoid the problem that the adhesion of precipitated starch eventually leads to the adhesion of highland barley particles during shelf life, in addition, the mucosa can effectively prevent the problem that highland barley particles are excessively water-absorbed and softened during shelf life, leading to the continuous weakening of chewing sensation of highland barley particles during shelf life.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, specifically to a barley dairy product and its preparation method. Background Technology

[0002] Highland barley ( Barley var. heavenly Barley (Linnaeus) is a high-altitude crop belonging to the genus *Hordeum* of the Poaceae family. It is characterized by three highs and two lows: high protein, high fiber, high vitamins, and low fat and sugar. Barley is also rich in dietary fiber and has relatively high levels of trace elements such as calcium, phosphorus, potassium, and sodium. Furthermore, barley contains a unique nutrient—barley β-glucan—which has functions such as lowering blood sugar, enhancing gastrointestinal motility, and preventing altitude sickness. Therefore, the application of barley in food products, such as dairy products, is expected to be widely welcomed by consumers.

[0003] However, there are certain technical challenges in processing barley into neutral dairy products. Currently, processed barley dairy products suffer from issues such as a continuous decrease in the chewiness of the barley grains during their shelf life and grains sticking together at the bottom of the packaging. Summary of the Invention

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defects of existing barley dairy products, such as the continuous weakening of the chewiness of barley particles during the shelf life and the adhesion of particles, thereby providing a barley dairy product and a preparation method.

[0005] A barley dairy product includes the following raw materials: barley milk base and flaxseed gum; the raw materials of the barley milk base include raw milk and barley granules.

[0006] Optionally, the raw materials of the barley milk base include stabilizers;

[0007] Optional additions include cereal flour, sweeteners, dietary fiber other than flaxseed gum, and / or water.

[0008] Optionally, the stabilizer includes sodium carboxymethyl cellulose and carrageenan; and / or

[0009] The cereal flour includes at least one of oat flour, wheat flour, barley flour, quinoa flour, highland barley flour, rice flour, and buckwheat flour; and / or

[0010] The sweetener includes at least one of granulated sugar, crystalline fructose, and erythritol; and / or

[0011] The dietary fiber, excluding flaxseed gum, includes at least one of inulin, pea fiber, resistant dextrin, and polydextrose; and / or

[0012] The barley dairy product is a liquid dairy product; optionally, the barley dairy product is a neutral dairy product.

[0013] Optional ingredients include the following parts by weight:

[0014] 500 to 750 parts by weight of raw milk, 1 to 10 parts by weight of cereal flour, 20 to 50 parts by weight of sweetener, 10 to 60 parts by weight of barley kernels, 15 to 30 parts by weight of dietary fiber excluding flaxseed gum, 0.3 to 0.9 parts by weight of flaxseed gum, 0.45 to 1.5 parts by weight of sodium carboxymethyl cellulose, 0.15 to 0.5 parts by weight of carrageenan, and water to make up to 1000 parts by weight.

[0015] Optional ingredients may include the following parts by weight: 550 to 650 parts raw milk, 4 to 6 parts cereal flour, 30 to 45 parts sweetener, 20 to 40 parts barley granules, 18 to 25 parts dietary fiber (excluding flaxseed gum), 0.5 to 0.7 parts flaxseed gum, 0.9 to 1.2 parts sodium carboxymethyl cellulose, 0.2 to 0.4 parts carrageenan, and water to make up to 1000 parts by weight.

[0016] Optionally, the ratio of flaxseed gum, sodium carboxymethyl cellulose and carrageenan is 1:1.5 to 2:0.3 to 1.

[0017] A method for preparing the aforementioned highland barley dairy product includes the following steps:

[0018] The barley grains were cooked, and then pre-processed flaxseed gum was added to the cooked barley grains to obtain a barley grain suspension.

[0019] Then, the remaining raw materials in the barley milk base are mixed with the barley granule suspension and sterilized.

[0020] Optionally, the step of adding pre-processed flaxseed gum to the cooked barley kernels includes: adding pre-processed flaxseed gum to the cooked barley kernels and stirring for 5-15 minutes, while maintaining the temperature of the liquid at 50-80°C during stirring.

[0021] Optionally, the step of adding pre-processed flaxseed gum to the cooked barley kernels includes: adding the pre-processed flaxseed gum to the cooked barley kernels and stirring for 10-15 minutes, while maintaining the temperature of the liquid at 60-75°C during the stirring process.

[0022] Optionally, the steps for cooking the barley kernels include: heating water, then adding the barley kernels to the water and cooking them;

[0023] Optionally, the steps for cooking barley grains include: heating water to 70-95℃, then adding the barley grains to the water and cooking for 30-60 minutes, while maintaining the water temperature at 70-95℃ during the cooking process;

[0024] Optionally, the steps for cooking barley kernels include: heating water to 75-90℃, then adding the barley kernels to the water and cooking for 35-55 minutes, while maintaining the water temperature at 75-90℃ during the cooking process;

[0025] Optionally, the amount of water added is 1.5-4 times the weight of the barley grains; or, optionally, the amount of water added is 2-3.5 times the weight of the barley.

[0026] Optionally, the preparation of pre-dissolved flaxseed gum involves adding flaxseed gum to heated water and stirring to obtain a dissolved mixture.

[0027] Optionally, flaxseed gum is added to water at a temperature of 50-80℃ and stirred for 5-15 minutes, while maintaining the temperature of the liquid at 50-80℃ during the stirring process.

[0028] Optionally, flaxseed gum is added to water at a temperature of 60-75℃ and stirred for 10-15 minutes, while maintaining the temperature of the liquid at 60-75℃ during stirring.

[0029] Optionally, the amount of water added is 5-15 times the weight of the flaxseed gum, or 6-12 times the weight of the flaxseed gum.

[0030] Optionally, it also includes a step of processing the remaining raw materials in the barley milk base. The raw milk is heated, and then high-speed sheared grain powder, sweetener, dietary fiber (except flaxseed gum), sodium carboxymethyl cellulose, and carrageenan are added. The mixture is then heated again, circulated, sheared, and stirred, and then cooled to obtain processed material A.

[0031] Optionally, the raw milk is heated to 25-55℃, and then high-speed sheared cereal powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose, and carrageenan are added. The temperature is then raised again to 65-85℃ and circulated and sheared for 5-20 minutes. During the circulated and sheared stirring process, the temperature is maintained at 65-85℃. After the circulated and sheared stirring is completed, the mixture is cooled to 4-20℃.

[0032] Optionally, the raw milk is heated to 40-50℃, and then high-speed sheared cereal powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose, and carrageenan are added. The temperature is then raised again to 70-80℃, and the mixture is circulated and sheared for 10-15 minutes. During the circulated shearing and stirring process, the temperature is maintained at 70-80℃. After the circulated shearing and stirring is completed, the mixture is cooled to 5-10℃.

[0033] Optionally, it also includes the step of mixing chemical A and barley granule suspension, adding water to make up to 1000 parts by weight, and then sterilizing.

[0034] Optionally, the sterilization is UHT sterilization, with sterilization parameters of 135-142℃ / 4-6s.

[0035] The technical solution of this invention has the following advantages:

[0036] 1. This invention provides a barley milk product, comprising the following raw materials: barley milk base and flaxseed gum; the barley milk base includes raw milk and barley granules; during the research and development process, it was discovered that: because the barley epidermis is mainly composed of cellulose and hemicellulose, with a content of up to 13.4%, its hardness far exceeds that of oats, wheat, quinoa, and other varieties. Therefore, higher heat intensity and longer processing time are required in the barley processing process to ensure that the surface and center of the barley achieve commercial sterility simultaneously, in order to avoid the impact of microorganisms, spores, etc. on product quality. However, barley contains 74%-78% amylopectin, and higher heat treatment intensity and longer processing time easily lead to the precipitation of amylopectin during barley processing. Since amylopectin and cereal protein are the core elements of cereal hardness, the precipitation of amylopectin will lead to changes in cereal structure. The precipitation of amylopectin, along with the adsorption of amylopectin onto the surface of the granules, increases their stickiness, leading to a continuous weakening of the chewiness of the barley granules and the granules sticking together at the bottom of the packaging during the shelf life of the prepared barley dairy products. However, this invention discovers that due to the weak gelling properties of flaxseed gum, the resulting colloid can form an adhesive film on the surface of the barley granules. This film effectively prevents the precipitation of amylopectin during barley processing, avoiding the impact of amylopectin precipitation on the hardness of the barley granules and the resulting continuous weakening of the chewiness during the shelf life. It also prevents the precipitated starch from sticking together, ultimately causing the barley granules to stick together during the shelf life. Furthermore, this film effectively prevents the barley granules from absorbing excessive water and softening during the shelf life, thus preventing the continuous weakening of the chewiness.

[0037] Furthermore, flaxseed gum, as a novel green and natural functional food colloid, possesses properties such as stability, emulsification, and thickening. It is also a type of water-soluble dietary fiber, rich in nutrients such as fats, minerals, vitamins, and proteins, and has physiological functions including weight loss, regulation of intestinal flora, and lowering blood sugar and cholesterol. Therefore, as a food additive, flaxseed gum can not only act as a gelling and thickening agent but also serve as a functional ingredient to enhance the health attributes of products.

[0038] 2. The present invention provides a barley dairy product, wherein the stabilizer includes sodium carboxymethyl cellulose and carrageenan. During the research and development process, it was found that flaxseed gum can stabilize the barley dairy product system by compounding with sodium carboxymethyl cellulose and carrageenan. Furthermore, when the ratio of the added amount of flaxseed gum, sodium carboxymethyl cellulose and carrageenan is 1:1.5 to 2:0.3 to 1, the stability effect on the barley dairy product system is better, ensuring the stability of the product system and the suspension of barley particles, while effectively reducing the amount of food additives.

[0039] 3. The present invention provides a method for preparing barley dairy products, comprising the following steps: ripening barley granules, then adding pre-processed flaxseed gum to the ripened barley granules to obtain a barley granule suspension; then mixing the remaining raw materials in the barley milk base with the barley granule suspension and sterilizing; During the research and development process, the present invention discovered that directly adding flaxseed gum powder to the ripened barley granules results in only a gel film forming on the surface of some barley granules. During the shelf life of the barley dairy products, the chewiness of some barley granules continuously weakens, and some granules stick together at the bottom of the packaging. However, by pre-processing the flaxseed gum before adding it to the barley granules, the above problems can be avoided, and the final product can achieve better granule chewiness, stability, and a better effect of preventing bottom granule sticking. Furthermore, it was found that the timing of adding flaxseed gum affects the ripening process of barley grains. When flaxseed gum is added before the barley grains have ripened, a gel film forms on the surface before the grains have undergone effective ripening, which severely reduces the efficiency of the ripening process and results in some barley grains having a white core. Ultimately, through experimental research, it was found that when flaxseed gum is added after the barley grains have ripened, the final product does not have some barley grains with a white core. Detailed Implementation

[0040] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0041] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0042] The raw milk used in the following examples is raw cow's milk, provided by Inner Mongolia Mengniu Dairy Co., Ltd.

[0043] Flaxseed gum, 25kg / bag, provided by Shanxi Laike Biotechnology Co., Ltd.

[0044] The formulations of the barley dairy products used in the examples and comparative examples are shown in Table 1 below.

[0045] Table 1

[0046]

[0047] In Example 1, the cereal powder is oat flour, the sweetener is white sugar, and the dietary fiber is inulin.

[0048] In Example 2, the cereal powder is wheat flour, the sweetener is crystalline fructose, and the dietary fiber is pea fiber.

[0049] In Example 3, the cereal powder is quinoa powder, the sweetener is erythritol, and the dietary fiber is polydextrose.

[0050] In Example 4, the cereal powder was barley flour, the sweetener was white sugar, and the dietary fiber was inulin.

[0051] In Examples 5 and Comparative Examples 1-3, the cereal powder, sweetener, and dietary fiber were the same as in Example 2.

[0052] Example 1: Preparation method of highland barley dairy products

[0053] This embodiment provides a method for preparing highland barley dairy products. The raw materials are weighed according to the formula in Table 1, and then prepared according to the following steps:

[0054] (1) Chemical Preparation 1: Heat the raw milk to 25°C, and put the cereal powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose and carrageenan into the high-speed shear machine. Heat it to 65°C again and shear and stir for 20 minutes. Keep the temperature at 65°C during the shear and stir process. After the shear and stir process is completed, cool it to 4°C to obtain Chemical Preparation A, which is ready for use.

[0055] (2) Preparation 2: In a small preparation equipment, add an appropriate amount of 50°C water to the flaxseed gum (use 15 times the weight of the flaxseed gum water to premix with the flaxseed gum), stir continuously for 5 minutes, and keep the liquid at 50°C during the stirring process to obtain flaxseed gum gel liquid for later use.

[0056] (3) Barley Particle Processing: In a grain cooking tank, add an appropriate amount of water (the amount of water is 1.5 times the weight of the barley particles) and heat to 70°C. Add the barley particles and cook for 60 minutes (maintain the temperature at 70°C during the cooking process). After cooking, add the flaxseed gel liquid from (2) Chemical Material II into the grain cooking tank and continue stirring for 15 minutes. During the stirring process, maintain the temperature range of the liquid at 80°C, observe the suspension state of the particles, stop heating, and obtain a barley particle suspension for later use.

[0057] (4) UHT sterilization: Mix the chemical A obtained in (1) chemical material one with the barley granule suspension, add water to make up to 1000g, and then carry out UHT sterilization with sterilization parameters of 137℃ / 5s;

[0058] (5) Filling: After the sterilized liquid is cooled, it is filled.

[0059] Example 2: Preparation method of highland barley dairy products

[0060] This embodiment provides a method for preparing highland barley dairy products. The raw materials are weighed according to the formula in Table 1, and then prepared according to the following steps:

[0061] (1) Preparation 1: Heat the raw milk to 50°C, and put the cereal powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose and carrageenan into the high-speed shear machine. Heat it to 70°C again and shear and stir for 15 minutes. Keep the temperature at 70°C during the shear and stir process. After the shear and stir process is completed, cool it to 5°C to obtain preparation A, which is ready for use.

[0062] (2) Material preparation 2: In a small material preparation equipment, add an appropriate amount of 75°C water to the flaxseed gum (use 12 times the weight of water to premix with the flaxseed gum), and stir continuously for 10 minutes. During the stirring process, keep the liquid at 75°C to obtain flaxseed gum gel liquid for later use.

[0063] (3) Barley Particle Processing: Add an appropriate amount of water (3.5 times the weight of the barley particles) to a grain cooking tank and heat to 90°C. Add the barley particles and cook for 35 minutes (maintain the temperature at 90°C during cooking). After cooking, add the flaxseed gel liquid from (2) Chemical Material II into the grain cooking tank and continue stirring for 15 minutes. Maintain the temperature of the liquid at 75°C during stirring. Observe the suspension state of the particles and stop heating to obtain a barley particle suspension for later use.

[0064] (4) UHT sterilization: Mix the chemical A obtained in (1) chemical material A with the barley granule suspension, add water to make up to 1000g, and then carry out UHT sterilization with sterilization parameters of 142℃ / 4s;

[0065] (5) Filling: After the sterilized liquid is cooled, it is filled.

[0066] Example 3: Preparation method of highland barley dairy products

[0067] This embodiment provides a method for preparing highland barley dairy products. The raw materials are weighed according to the formula in Table 1, and then prepared according to the following steps:

[0068] (1) Chemical Preparation 1: Heat the raw milk to 55°C, and put the cereal powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose and carrageenan into the high-speed shear machine. Heat it to 85°C again, and shear and stir for 5 minutes. Keep the temperature at 85°C during the shear and stirring process. After the shear and stirring process is completed, cool it to 20°C to obtain Chemical Preparation A, which is ready for use.

[0069] (2) Material preparation 2: In a small material preparation equipment, add an appropriate amount of 80°C water to the flaxseed gum (use 5 times the weight of water to premix with the flaxseed gum), and stir continuously for 15 minutes. During the stirring process, keep the liquid at 80°C to obtain flaxseed gum gel liquid for later use.

[0070] (3) Barley Particle Processing: Add an appropriate amount of water (4 times the weight of the barley particles) to a grain cooking tank and heat to 95°C. Add the barley particles and cook for 30 minutes (maintain the temperature at 95°C during cooking). After cooking, add the flaxseed gel liquid from (2) Chemical Material II into the grain cooking tank and continue stirring for 5 minutes. Maintain the temperature of the liquid at 50°C during stirring. Observe the suspension state of the particles and stop heating to obtain a barley particle suspension for later use.

[0071] (4) UHT sterilization: Mix the chemical A obtained in (1) chemical material one with the barley granule suspension, add water to make up to 1000g, and then carry out UHT sterilization with sterilization parameters of 136℃ / 5s;

[0072] (5) Filling: After the sterilized liquid is cooled, it is filled.

[0073] The preparation methods of the barley dairy products in Examples 4-5 are the same as those in Example 2.

[0074] The difference between the preparation method of barley dairy products in Comparative Example 1 and Example 2 is that: (2) Flaxseed gum was not added in the second step of material preparation, and the resulting liquid was water;

[0075] (3) In the barley grain processing step, after cooking, the water from (2) feed 2 is pumped into the grain cooking tank.

[0076] The difference between the preparation method of barley dairy products in Comparative Example 2 and Example 2 is that step (2) chemical processing is omitted; in step (3) barley grain processing, after cooking, flaxseed gum powder is directly added to the grain cooking tank.

[0077] The difference between the preparation method of barley dairy products in Comparative Example 3 and Example 2 is as follows: (3) Barley particle treatment: In a grain cooking tank, add an appropriate amount of water (the amount of water is 3.5 times the weight of the barley particles) and heat to 90°C. Add the barley particles and the flaxseed gel liquid in (2) Chemical Material II, and cook for 35 minutes (maintain the temperature during the cooking process). After the cooking is completed, continue stirring for 15 minutes. During the stirring process, maintain the temperature range of the liquid at 75°C, observe the suspension state of the particles, stop heating, and obtain a barley particle suspension for later use.

[0078] Experimental Example

[0079] 1. Comparative analysis of flaxseed gum dispersion, barley grain suspension, and white core formation in grain cooking tanks.

[0080] In the above-described embodiments and comparative examples of the preparation methods for barley dairy products, the dispersion of flaxseed gum and the suspension of barley particles were tested. The dispersion of flaxseed gum could be observed by examining a steel basin to see if any particles were adhering to the wall. The suspension of barley particles was observed visually. The method for detecting white cores was to randomly take 30 barley particles from the obtained barley particle suspension, cut them in the middle, and observe and count them.

[0081] turn out:

[0082] In Examples 1-5, the flaxseed gum after being processed was added to the grain cooking tank. The flaxseed gum was evenly dispersed in the cooking tank, and no clumping of barley grains occurred. It had a good suspension effect on the barley grains. After stirring for 5-15 minutes, a gel film was formed on the surface of the barley; there was no white core.

[0083] Comparative Example 1, without the addition of flaxseed gum, failed to effectively suspend the barley; no white core was found.

[0084] In Comparative Example 2, flaxseed gum powder was directly added to the grain cooking tank. The powder agglomerated significantly, with a large amount of powder adhering to the walls of the cooking tank. This failed to effectively suspend the barley grains. After stirring, only some barley grains formed a gel film on their surface; no white core was observed.

[0085] In Comparative Example 3, pre-processed flaxseed gel was added to the grain cooking tank before the barley grains were cooked. Before the barley grains were effectively cooked, a gel film formed on their surface, severely affecting the heat transfer efficiency during cooking. After cooking, 25 barley grains still had a white core. In contrast, the flaxseed gel was evenly dispersed in the cooking tank, effectively suspending the barley grains.

[0086] 2. Particle size, stability test, and sterility test

[0087] The particle size and stability of the products in the examples and comparative examples were tested separately (the barley particles were tested after being filtered out of the product). Particle size was determined using a Beckman LS 13320 laser diffraction particle size analyzer, and stability was determined using a LUM stability analyzer. The sterility of the products was tested according to GB 4798.26, the national food safety standard for microbiological examination of food, specifically the method for testing commercial sterility. The results are shown in Table 2 below.

[0088] Table 2. Results of particle size, stability, and commercial sterility tests

[0089]

[0090] As can be seen from Table 1 above:

[0091] Examples 1-4 show good particle size and stability clarification index, with Example 2 having the highest overall evaluation of particle size and product stability.

[0092] Compared with Example 2, Example 5, with a ratio of 1:0.4:0.8 for flaxseed gum, sodium carboxymethyl cellulose, and carrageenan, showed no significant difference in particle size, but the product stability was poor, with fat floating on the surface.

[0093] Compared with Example 2, Comparative Example 1 only added sodium carboxymethyl cellulose and carrageenan, but did not add flaxseed gum. The particle size of the product was significantly increased, and the product stability was poor, with fat floating on top.

[0094] Compared with Example 2, Comparative Example 2 did not pre-process the flaxseed gum and directly added it to the cooking tank, which failed to achieve good results. The particle size of the product increased significantly, and the product stability was poor.

[0095] Compared with Example 2, in Comparative Example 3, the flaxseed gelling liquid was added to the cooking tank before the barley was cooked, and there was no significant difference in the particle size and stability of the product.

[0096] 3. Sensory evaluation results of highland barley grains

[0097] The particle state of the products prepared in the examples and comparative examples was evaluated by combining the results of particle texture and physical property testing instruments with sensory and consumer testing. The barley dairy products prepared in the examples and comparative examples were evaluated after being placed at 25°C for 30 days.

[0098] Sensory evaluation: The integrity of the granules and the adhesion between them were observed by cutting the package.

[0099] Consumer taste test: The product is comprehensively scored based on three indicators: chewiness, integration, and palatability. Each of these three indicators has a maximum score of 10 points. 25 people are selected to taste the product and score each of the three indicators. The average score of all scores is then taken for each indicator.

[0100] The results are shown in Table 3-5 below.

[0101] Table 3 Sensory test results

[0102]

[0103] Table 4. Results of Consumer Taste Test

[0104]

[0105] Particle texture and physical property tester (Universal TA domestic texture analyzer): Tests the hardness (force required for deformation of an object), elasticity (height or volume ratio of a deformed sample to its pre-deformation state after the deformation force is removed), and resilience (speed at which an item recovers its deformation) of barley particles (barley particles are obtained by filtering from the product and then tested).

[0106] Table 5. Particulate Texture and Physical Properties Testing Instrument

[0107]

[0108] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A barley dairy product, characterized in that, It includes the following raw materials: barley milk base and flaxseed gum; the raw materials of the barley milk base include raw milk and barley granules; The barley dairy product comprises the following raw materials in parts by weight: 500 to 750 parts by weight of raw milk, 1 to 10 parts by weight of cereal flour, 20 to 50 parts by weight of sweetener, 20 to 60 parts by weight of barley kernels, 15 to 30 parts by weight of dietary fiber excluding flaxseed gum, 0.3 to 0.9 parts by weight of flaxseed gum, 0.45 to 1.5 parts by weight of sodium carboxymethyl cellulose, 0.15 to 0.5 parts by weight of carrageenan, and water to make up to 1000 parts by weight; The ratio of flaxseed gum, sodium carboxymethyl cellulose, and carrageenan is 1:1.5-2:0.3-1.

2. The highland barley dairy product according to claim 1, characterized in that, The cereal flour includes at least one of oat flour, wheat flour, barley flour, quinoa flour, highland barley flour, rice flour, and buckwheat flour; and / or The sweetener includes at least one of granulated sugar, crystalline fructose, and erythritol; and / or The dietary fiber, excluding flaxseed gum, includes at least one of inulin, pea fiber, resistant dextrin, and polydextrose; and / or The barley dairy products mentioned are liquid dairy products.

3. The highland barley dairy product according to claim 2, characterized in that, The barley dairy products mentioned are neutral dairy products.

4. The barley dairy product according to claim 2 or 3, characterized in that, The ingredients include the following parts by weight: 550 to 650 parts raw milk, 4 to 6 parts cereal flour, 30 to 45 parts sweetener, 20 to 40 parts barley kernels, 18 to 25 parts dietary fiber (excluding flaxseed gum), 0.5 to 0.7 parts flaxseed gum, 0.9 to 1.2 parts sodium carboxymethyl cellulose, 0.2 to 0.4 parts carrageenan, and water to make up to 1000 parts by weight.

5. A method for preparing a highland barley dairy product according to any one of claims 1-4, characterized in that, Includes the following steps: The barley grains were cooked, and then pre-processed flaxseed gum was added to the cooked barley grains to obtain a barley grain suspension. Then, the remaining raw materials in the barley milk base are mixed with the barley granule suspension and sterilized.

6. The method for preparing highland barley dairy products according to claim 5, characterized in that, The steps for adding pre-processed flaxseed gum to cooked barley kernels include: adding the pre-processed flaxseed gum to the cooked barley kernels and stirring for 5-15 minutes, while maintaining the temperature of the liquid at 50-80℃ during stirring.

7. The method for preparing highland barley dairy products according to claim 6, characterized in that, The steps for adding pre-processed flaxseed gum to cooked barley kernels include: adding the pre-processed flaxseed gum to the cooked barley kernels and stirring for 10-15 minutes, while maintaining the temperature of the liquid at 60-75℃ during stirring.

8. The method for preparing highland barley dairy products according to claim 7, characterized in that, The steps for cooking barley kernels include: heating water, then adding the barley kernels to the water and cooking them; And / or, the preparation of pre-mixed flaxseed gum by adding flaxseed gum to heated water and stirring to obtain a mixture.

9. The method for preparing highland barley dairy products according to claim 8, characterized in that, The steps for cooking barley grains include: heating water to 70-95℃, then adding the barley grains to the water and cooking for 30-60 minutes, maintaining the water temperature at 70-95℃ during the cooking process; And / or, in the step of ripening barley grains, the amount of water added is 1.5 to 4 times the weight of the barley grains; In the preparation of pre-processed flaxseed gum, the flaxseed gum is added to water at a temperature of 50-80℃ and stirred for 5-15 minutes, while maintaining the temperature of the liquid at 50-80℃ during stirring. And / or, in the preparation of pre-processed flaxseed gum, the amount of water added is 5-15 times the weight of the flaxseed gum.

10. The method for preparing highland barley dairy products according to claim 9, characterized in that, The steps for cooking barley grains include: heating water to 75-90℃, then adding the barley grains to the water and cooking for 35-55 minutes, while maintaining the water temperature at 75-90℃ during the cooking process; And / or, in the step of ripening barley grains, the amount of water added is 2-3.5 times the weight of the barley grains; In the preparation of pre-processed flaxseed gum, the flaxseed gum is added to water at a temperature of 60-75°C and stirred for 10-15 minutes, while maintaining the temperature of the liquid at 60-75°C during the stirring process. In the preparation of pre-processed flaxseed gum, the amount of water added is 6-12 times the weight of the flaxseed gum.

11. The method for preparing highland barley dairy products according to any one of claims 8-10, characterized in that, It also includes the step of processing the remaining raw materials in the barley milk base. The raw milk is heated, and then high-speed sheared grain powder, sweetener, dietary fiber (except flaxseed gum), sodium carboxymethyl cellulose, and carrageenan are added. The mixture is then heated again, circulated, sheared, and stirred, and then cooled to obtain processed material A.

12. The method for preparing highland barley dairy products according to claim 11, characterized in that, Heat the raw milk to 25-55℃, then add high-speed sheared grain powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose, and carrageenan. Then heat it again to 65-85℃ and circulate and shear for 5-20 minutes. During the circulating and shearing process, maintain the temperature at 65-85℃. After the circulating and shearing process is completed, cool it to 4-20℃.

13. The method for preparing highland barley dairy products according to claim 12, characterized in that, Heat the raw milk to 40-50℃, then add high-speed sheared grain powder, sweetener, dietary fiber (excluding flaxseed gum), sodium carboxymethyl cellulose, and carrageenan. Then heat it again to 70-80℃ and circulate and shear for 10-15 minutes. During the circulating and shearing process, maintain the temperature at 70-80℃. After the circulating and shearing process is completed, cool it to 5-10℃.

14. The method for preparing highland barley dairy products according to claim 11, characterized in that, Also includes: Mix chemical feed A and barley granule suspension, add water to make up to 1000 parts by weight, and then carry out the sterilization step.

15. The method for preparing highland barley dairy products according to claim 14, characterized in that, The sterilization is UHT sterilization, with sterilization parameters of 135-142℃ / 4-6s.

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