Method for preparing highland barley thick slurry through cooperation of extrusion and enzymolysis

Abstract

The method comprises the following steps: uniformly dispersing at least one of high-temperature alpha-amylase, medium-temperature alpha-amylase and saccharifying enzyme in purified water, so as to prepare enzymatic hydrolysate; performing twin-screw extrusion on the enzymatic hydrolysate and the sieved highland barley powder to obtain highland barley coarse pulp; and grinding the highland barley coarse pulp colloid, centrifuging, homogenizing, sterilizing and filling to obtain the highland barley thick pulp. According to the method, an extrusion technology and an enzymolysis technology are combined, the effect of enzyme on a substrate is enhanced through extrusion, enzyme activation is induced, and the utilization rate of the enzyme is increased. The stability, the sweetness, the liquefaction degree and the taste of the highland barley thick pulp are remarkably improved, and a stabilizer or a thickening agent does not need to be additionally added; the double-screw extrusion technology is adopted, short time and high efficiency are achieved, energy is saved, and continuous production of the highland barley thick slurry can be achieved; different types of enzyme preparations are compounded, so that the stability and sensory performance of the highland barley thick slurry are remarkably improved, the taste requirements of consumers on the highland barley thick slurry are met, and the consumer market of the highland barley thick slurry is expanded.

Description

Technical Field

[0001] The invention relates to the technical field of efficient biological conversion in food processing, and in particular to a method for preparing highland barley slurry by extrusion and synergistic enzymolysis. Background Art

[0002] Highland barley is the main food source for plateau residents and is also regarded as a healthy food. Highland barley has a high protein content, which is about 1.5 times that of ordinary wheat. It contains a variety of essential amino acids for the human body and can provide sufficient nutrition to support the basic functions of the body. Highland barley is rich in dietary fiber, which can promote gastrointestinal motility and improve the health of the digestive system. It can also help control blood sugar levels, lower cholesterol, and is also beneficial to cardiovascular health. Highland barley is rich in various vitamins and minerals. B vitamins help improve energy metabolism, vitamin E is an important antioxidant, and minerals such as iron and calcium help maintain blood health and bone strength. In addition, highland barley also contains a large amount of bioactive substances (flavonoids, polyphenols, β-glucan), which have physiological effects such as lowering cholesterol, lowering blood sugar, and regulating immunity. The content of β-glucan is about 6-8%, which has anti-cancer and lipid-lowering effects.

[0003] With the advancement of modern agricultural technology and the increasing demand for healthy food, plant-based cereal drinks are constantly developing. Highland barley syrup, as a high-nutrition cereal syrup, is made from highland barley as the main raw material. It has a strong highland barley flavor and unique taste. It is rich in dietary fiber, β-glucan and other bioactive substances. Long-term drinking can effectively prevent diseases such as high blood sugar and high blood pressure. Highland barley syrup does not contain lactose, which is friendly to patients with lactose intolerance.

[0004] Highland barley slurry has poor stability and is easy to aggregate to form precipitation, so its preparation is difficult. CN 115669855A discloses a preparation process of highland barley slurry, in which the traditional enzymolysis method is the main method, and the material after enzymolysis not only has a low solid content, but also takes a long time for enzymolysis and liquefaction; CN 108703284A discloses the use of extrusion enzymolysis to prepare buckwheat slurry, but it is to mix the enzyme preparation with the raw material in advance and then extrude it. In this process, the raw material and the enzyme preparation cannot be effectively contacted, resulting in insufficient enzymolysis and liquefaction, and the taste and mouthfeel of the prepared highland barley slurry are poor. In addition, various stabilizers and thickeners are usually used in the traditional enzymolysis process, which not only affect the taste of the slurry, but also may cause food safety problems. Summary of the invention

[0005] In view of the above-mentioned existing problems, the object of the present invention is to provide a method for preparing highland barley slurry by extrusion and synergistic enzymolysis, using an extruder as an enzymolysis reactor to induce enzyme activation and show high efficiency activity. The method combines extrusion technology with enzymolysis technology, can achieve short-term and efficient enzymolysis, and can be produced continuously at the same time, the solid content of the relevant enzymolysis product is high, and the product stability is good. With the development of science and technology, changes in market demand and the improvement of people's health awareness, highland barley slurry will be expected to be promoted and applied in a wider range, becoming an important force to promote the development of local economy and human health.

[0006] In view of the above purpose, the present invention first provides a method for preparing highland barley slurry by extrusion and enzymatic hydrolysis, comprising the following steps:

[0007] (1) highland barley grains are cleaned and then placed in a pulverizer for pulverization to obtain highland barley powder;

[0008] (2) uniformly dispersing the enzyme preparation in purified water to prepare an enzymatic solution;

[0009] (3) placing the highland barley powder obtained in step (1) and the enzymolysis solution obtained in step (2) in a solid hopper and a liquid feeder of a twin-screw extruder respectively, and reacting and extruding in the twin-screw extruder to obtain an extruded enzymolysis highland barley pulp;

[0010] (4) grinding the extruded enzymatic hydrolysate obtained in step (3) using a colloid mill;

[0011] (5) separating the residue from the product obtained in step (4) by horizontal screw centrifugation;

[0012] (6) homogenizing the product obtained in step (5) using a homogenizer;

[0013] (7) sterilizing and filling the product obtained in step (6) to obtain a final product, namely, extruded enzymolyzed highland barley slurry.

[0014] In one embodiment of the present invention, 100% of the highland barley flour obtained in step (1) is passed through a 60-mesh sieve.

[0015] In one embodiment of the present invention, the enzyme preparation in step (2) comprises at least one of a medium-temperature α-amylase, a high-temperature α-amylase and a saccharifying enzyme, wherein the enzyme activity of the medium-temperature α-amylase is 480 KUN / g, the enzyme activity of the high-temperature α-amylase is 120 KUN / mL, and the enzyme activity of the saccharifying enzyme is 300 AGU / g.

[0016] In one embodiment of the present invention, in step (2), the amount of enzyme preparation added to the enzymatic hydrolyzate is 1‰ to 10‰ of the mass of highland barley flour.

[0017] In one embodiment of the present invention, in step (3), the six areas of the extrusion cavity are divided into: areas I to V are extrusion enzymatic hydrolysis areas, and area VI is a high-temperature enzyme inactivation area; the temperatures of the various areas of the extrusion cavity are: 50-80°C in area I, 60-85°C in area II, 65-90°C in area III, 70-100°C in area IV, 80-110°C in area V, and 90-120°C in area VI.

[0018] In one embodiment of the present invention, in step (3), the extrusion temperature is 50°C to 120°C, the solid (barley flour) feeding rate is 3 to 30 kg / h, the liquid (enzyme hydrolysate) feeding rate is 5 to 50 L / h, and the screw speed is 50 to 500 r / min.

[0019] In one embodiment of the present invention, in step (4), the grinding fineness of the colloid mill is 250-350 mesh, and the grinding time is 0.5-2 min.

[0020] In one embodiment of the present invention, the centrifugal process in step (5) has a rotation speed of 2000-3000 r / min and a centrifugal time of 1-5 min.

[0021] In one embodiment of the present invention, the homogenization process pressure in step (6) is 30-60 MPa, and the homogenization times are 1-2 times.

[0022] In one embodiment of the present invention, the sterilization conditions in step (7) are: sterilization temperature 105-135° C., sterilization time 5-60 s.

[0023] In one embodiment of the present invention, the solid content of the finished highland barley slurry in step (7) is 30% to 50%.

[0024] The invention also discloses highland barley slurry prepared according to the method.

[0025] Beneficial effects of the present invention:

[0026] (1) The present invention combines extrusion technology with enzymolysis technology, uses an extruder as an enzyme-catalyzed bioreactor, strengthens the effect of the enzyme on the substrate, induces enzyme activation, and improves the utilization rate of the enzyme, which is beneficial to reducing costs and significantly improving the stability, sweetness, liquefaction and taste of highland barley slurry.

[0027] (2) Extrusion is a high-temperature, short-time, continuous and multifunctional thermomechanical technology that integrates multiple operating units such as material mixing, stirring, shearing, heating, cooking and molding, saving time, labor and energy, and achieving sustained high productivity.

[0028] (3) Compared with the technical scheme of using medium-temperature α-amylase alone or using a mixture of medium-temperature α-amylase and high-temperature α-amylase, the use of medium-temperature α-amylase and saccharifying enzyme for compounding and combining with extrusion enzymatic hydrolysis technology to prepare highland barley concentrate can significantly improve the stability and sensory properties of highland barley concentrate, significantly increase the reducing sugar content in the concentrate, and improve the sweetness of the concentrate.

[0029] (4) The highland barley slurry prepared by compounding medium-temperature α-amylase and saccharifying enzyme in a ratio of 3:2 and combining it with extrusion enzymatic hydrolysis technology can have a solid content of up to 34.56%, a reducing sugar content of up to 223.25 mg / g, a DE value of up to 64.60%, and a sensory score of up to 95.1 points. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 is the reducing sugar standard curve;

[0031] Figure 2 The present invention is a schematic diagram of the process of preparing highland barley slurry. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention will be described in a complete and clear manner below. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them.

[0033] Raw materials: The enzyme preparations used in the examples and comparative examples were purchased from Beijing Novozymes Co., Ltd. The medium-temperature α-amylase activity was 480 KUN / g, the high-temperature α-amylase activity was 120 KUN / mL, and the saccharifying enzyme activity was 300 AGU / g.

[0034] Test Method

[0035] Solid content:

[0036] The moisture content of highland barley slurry was determined by the first method direct drying method according to the national standard GB 5009.3-2016 to obtain its solid content.

[0037] Reducing sugar content:

[0038] First, prepare a glucose standard solution with a concentration of 1 mg / mL. Take 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of the glucose standard solution in a centrifuge tube, add deionized water to 1.0 mL, accurately add 1.5 mL of DNS color developer, heat in a boiling water bath for 5 min, and then quickly cool to room temperature. Accurately add 1.5 mL of deionized water to dilute and mix, measure the absorbance at a wavelength of 540 nm, and draw a standard curve, such as Figure 1As shown. Secondly, take 1.0g sample, add 20mL deionized water, vortex for 1min, centrifuge at 8000g for 10min, separate the supernatant; take the precipitate, add 20mL deionized water, centrifuge at 8000g for 10min, combine the two supernatants, and make up to volume in a 100mL volumetric flask for later use. Take 200μL of the fixed-volume supernatant in a 2ml centrifuge tube, add 200μL deionized water and 300μL DNS colorimetric agent, boil in a water bath for 5min and quickly cool to room temperature, add 300μL deionized water again, mix well, and color at a wavelength of 540nm on an enzyme reader, and read the absorbance; finally, use the standard curve to calculate the reducing sugar content of the sample.

[0039] DE value:

[0040] The percentage of reducing sugar content (calculated as glucose) in the sample to dry matter is called DE value. The calculation formula of DE value is as follows:

[0041] DE value = (reducing sugar content%) / (dry matter content%) × 100%

[0042] Among them, dry matter refers to the mass of solid matter remaining after the sample is dried and all water is removed.

[0043] Sensory evaluation:

[0044] Invite 50 test volunteers to evaluate the appearance, flavor, taste, etc. of highland barley syrup. The specific evaluation method is shown in Table 1. A total of 50 valid results were collected.

[0045] Table 1 Scoring rules for sensory evaluation of highland barley milk

[0046]

[0047] Except for sensory evaluation, all experiments were repeated three times, and the results were expressed as mean ± standard deviation. SPSS25.0 software was used to analyze the data with one-way analysis of variance and Duncan test, and p < 0.05 was considered statistically significant.

[0048] Example 1

[0049] A method for preparing highland barley slurry by extrusion and enzymolysis comprises the following steps:

[0050] (1) highland barley is cleaned and then placed in a pulverizer for pulverization, and 100% of the particles are passed through a 60-mesh sieve to obtain highland barley powder;

[0051] (2) dispersing moderate-temperature α-amylase in purified water to prepare an enzymolysis solution, wherein the addition amount of moderate-temperature α-amylase in the enzymolysis solution is 5‰ of the mass of highland barley flour.

[0052] (3) putting highland barley flour into a silo, putting an enzymolysis solution into a liquid feeder, and reacting and extruding in a twin-screw extruder, wherein the temperatures in zones I to VI of the extruder are 70° C., 75° C., 80° C., 85° C., 90° C., and 95° C., respectively, the feeding rate is 5 kg / h, the screw speed is 150 r / min, and the liquid feed rate is 8 kg / h, to obtain an enzymolysis highland barley slurry;

[0053] (4) Grind the highland barley pulp colloid to a fineness of 300 mesh and a grinding time of 1 min, then centrifuge at 2500 r / min for 3 min, homogenize once with a homogenizer at a homogenization pressure of 40 MPa for 30 s each time, sterilize at 115° C. for 60 s, and perform aseptic cold filling to obtain a finished highland barley pulp.

[0054] Example 2

[0055] A method for preparing highland barley slurry by extrusion and enzymolysis comprises the following steps:

[0056] (1) highland barley is cleaned and then placed in a pulverizer for pulverization, and 100% of the particles are passed through a 60-mesh sieve to obtain highland barley powder;

[0057] (2) Dispersing a medium-temperature α-amylase and a high-temperature α-amylase in purified water to prepare an enzymolysis solution, wherein the amount of the medium-temperature α-amylase added to the enzymolysis solution is 2‰ of the mass of highland barley flour, and the amount of the high-temperature α-amylase added to the highland barley flour is 3‰ of the mass of the highland barley flour.

[0058] (3) putting highland barley powder into a silo, putting an enzymolysis solution into a liquid feeder, and reacting and extruding in a twin-screw extruder, wherein the temperatures in zones I to VI of the extruder are 75° C., 80° C., 85° C., 95° C., 105° C., and 115° C., respectively, the feeding rate is 5 kg / h, the screw speed is 150 r / min, and the liquid feed rate is 8 kg / h, to obtain an enzymolysis highland barley slurry;

[0059] (4) Grind the highland barley pulp colloid to a fineness of 300 mesh and a grinding time of 1 min, then centrifuge at 2500 r / min for 3 min, homogenize once with a homogenizer at a homogenization pressure of 40 MPa for 30 s each time, sterilize at 115° C. for 60 s, and perform aseptic cold filling to obtain a finished highland barley pulp.

[0060] Example 3

[0061] A method for preparing highland barley slurry by extrusion and enzymolysis comprises the following steps:

[0062] (1) highland barley is cleaned and then placed in a pulverizer for pulverization, and 100% of the particles are passed through a 60-mesh sieve to obtain highland barley powder;

[0063] (2) Dispersing moderate-temperature α-amylase and saccharifying enzyme in purified water to prepare an enzymolysis solution, wherein the moderate-temperature α-amylase added in an amount of 3‰ of the mass of highland barley flour, and the saccharifying enzyme added in an amount of 2‰ of the mass of highland barley flour.

[0064] (3) putting highland barley flour into a silo, putting an enzymolysis solution into a liquid feeder, and reacting and extruding in a twin-screw extruder, wherein the temperatures in zones I to VI of the extruder are 55° C., 65° C., 70° C., 75° C., 85° C., and 95° C., respectively, the feeding rate is 5 kg / h, the screw speed is 150 r / min, and the liquid feed rate is 8 kg / h, to obtain an enzymolysis highland barley slurry;

[0065] (4) Grind the highland barley pulp colloid to a fineness of 300 mesh and a grinding time of 1 min, then centrifuge at 2500 r / min for 3 min, homogenize once with a homogenizer at a homogenization pressure of 40 MPa for 30 s each time, sterilize at 115° C. for 60 s, and perform aseptic cold filling to obtain a finished highland barley pulp.

[0066] Example 4

[0067] A method for preparing highland barley slurry by extrusion and enzymolysis comprises the following steps:

[0068] (1) highland barley is cleaned and then placed in a pulverizer for pulverization, and 100% of the particles are passed through a 60-mesh sieve to obtain highland barley powder;

[0069] (2) Dispersing mesophilic α-amylase and saccharifying enzyme in purified water to prepare an enzymolysis solution, wherein the amount of mesophilic α-amylase added to the enzymolysis solution is 4‰ of the mass of highland barley flour, and the amount of saccharifying enzyme added to the enzymolysis solution is 1‰ of the mass of highland barley flour.

[0070] (3) putting highland barley flour into a silo, putting an enzymolysis solution into a liquid feeder, and reacting and extruding in a twin-screw extruder, wherein the temperatures in zones I to VI of the extruder are 55° C., 65° C., 70° C., 75° C., 85° C., and 95° C., respectively, the feeding rate is 5 kg / h, the screw speed is 150 r / min, and the liquid feed rate is 8 kg / h, to obtain an enzymolysis highland barley slurry;

[0071] (4) Grind the highland barley pulp colloid to a fineness of 300 mesh and a grinding time of 1 min, then centrifuge at 2500 r / min for 3 min, homogenize once with a homogenizer at a homogenization pressure of 40 MPa for 30 s each time, sterilize at 115° C. for 60 s, and perform aseptic cold filling to obtain a finished highland barley pulp.

[0072] Comparative Example 1

[0073] A method for preparing highland barley slurry by extrusion and enzymolysis comprises the following steps:

[0074] (1) highland barley is cleaned and then placed in a pulverizer for pulverization, and 100% of the particles are passed through a 60-mesh sieve to obtain highland barley powder;

[0075] (2) Dissolve the medium-temperature α-amylase and the high-temperature α-amylase in purified water, mix them with highland barley flour in advance, and balance the moisture at room temperature of 25°C for 12 h. The required amount of medium-temperature α-amylase added is 2‰ of the mass of highland barley flour, and the amount of saccharifying enzyme added is 3‰ of the mass of highland barley flour.

[0076] (3) putting highland barley flour into a silo, putting purified water into a liquid feeder, and reacting and extruding in a twin-screw extruder, wherein the temperatures in zones I to VI of the extruder are 75° C., 80° C., 85° C., 95° C., 105° C., and 115° C., respectively, the feeding rate is 5 kg / h, the screw speed is 150 r / min, and the liquid feed rate is 7.5 kg / h, to obtain enzymolysis highland barley slurry;

[0077] (4) Grind the highland barley pulp colloid to a fineness of 300 mesh and a grinding time of 1 min, then centrifuge at 2500 r / min for 3 min, homogenize once with a homogenizer at a homogenization pressure of 40 MPa for 30 s each time, sterilize at 115° C. for 60 s, and perform aseptic cold filling to obtain a finished highland barley pulp.

[0078] Table 2 Solid content, reducing sugar content and DE value of highland barley pulp

[0079]

[0080]

[0081] Table 3 Sensory evaluation scores of highland barley pulp

[0082]

[0083] Solid content refers to the percentage of the mass of the solid part remaining after removing water from highland barley concentrate to the total mass of highland barley concentrate. This indicator is usually used to measure the proportion of solid matter in liquid or semi-solid samples, and is an important parameter for evaluating food, beverages, etc. The solid content of highland barley concentrate prepared in Examples 1 to 4 and Comparative Example 1 is 33% to 36%, indicating that the extrusion synergistic enzymolysis technology can significantly improve the product concentration. Traditional enzymolysis technology can only obtain enzymolysis products with a solid content of less than 20%. Not only does the enzymolysis time take a long time, but a thickener needs to be added to increase the product concentration. Compared with traditional enzymolysis, the present invention can prepare a high-concentration highland barley concentrate product by one enzymolysis without the need for concentration or the addition of a thickener, which provides food safety while also reducing corporate costs and increasing energy efficiency.

[0084] The reducing sugar content is closely related to the degree of enzymatic hydrolysis and liquefaction of highland barley slurry and the sweetness of the product. Starch is broken down into smaller sugar molecules under the action of amylase. Amylase can cut the glycosidic bonds in starch molecules, gradually degrade and liquefy them into dextrin and maltose, and finally generate glucose. The higher the reducing sugar content, the higher the sweetness of the highland barley slurry and the better the degree of enzymatic hydrolysis and liquefaction. DE value is an important indicator to measure the reducing sugar content in starch or starch hydrolysis products. DE value reflects the degree of starch hydrolysis. The higher the value, the more thorough the starch hydrolysis and the more simple sugars are generated.

[0085] Compared with Examples 1 to 4, the highland barley slurry prepared in Example 4 has the highest reducing sugar content, better stability, palatability and sweetness. This is attributed to the fact that when saccharifying enzyme and α-amylase are used in combination, α-amylase is responsible for randomly cutting the α-1,4 glycosidic bonds in starch molecules to produce short-chain dextrins or maltose; saccharifying enzyme breaks down these short chains into glucose. This can accelerate the complete enzymatic hydrolysis and liquefaction of starch, thereby increasing the reducing sugar content and the sweetness of the product. The highland barley slurry obtained after extrusion enzymatic hydrolysis has a high DE value, indicating that the enzymatic hydrolysis sample of this scheme has high sweetness, low viscosity, and high starch liquefaction degree. At the same time, the cost of the compound enzyme preparation selected in Example 4 is low, and the enzyme action temperature is low, which can minimize the production cost of the enterprise and stabilize the product properties. The type of enzyme preparation selected in Comparative Example 1 is the same as that in Example 2. The reduction in reducing sugar content and DE value is mainly attributed to the fact that the enzymolyzate and highland barley powder cannot be fully mixed during the premixing process, the enzyme preparation and the highland barley raw material cannot be effectively contacted, and the internal starch cannot be exposed to the enzyme preparation, resulting in incomplete enzymolysis and liquefaction during the short extrusion process.

[0086] The sensory evaluation scores of Examples 1 to 4 were compared. In terms of smell, Example 2 has the fragrance of highland barley, while Examples 1, 3, and 4 have a stronger fragrance; in terms of appearance, Examples 1 to 4 are all in a stable state, without water separation and stratification, and the color is consistent with the color of highland barley itself; in terms of taste, Examples 3 and 4 have appropriate highland barley fragrance and sweetness, while the fragrance and sweetness of Examples 1 and 2 are too light; in terms of taste, Examples 3 and 4 have moderate mouthfeel and viscosity. Overall, Example 4 has a higher sensory score, followed by Examples 3 and 1, and Example 2 has the lowest score.

[0087] In short, the reducing sugar content, DE value, sensory score, etc. of Example 4 are better. The reason is that the twin-screw extrusion method of the present invention has multiple extrusion temperature zones, a long extrusion cavity, a large contact area, a long action time, and a large number of shearing times, which is conducive to the deep liquefaction of starch. The extrusion enzymolysis temperature of the six temperature zones is stable, the action temperature required for the composite enzyme preparation is low, and the action temperature is concentrated, which is conducive to the enzyme preparation to exert the maximum enzymolysis effect, save costs, extend the action time of related enzymes, and improve utilization efficiency, thereby achieving efficient production, thereby improving the stability, palatability and sensory score of highland barley slurry, and increasing the application value of highland barley slurry.

[0088] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing highland barley slurry by extrusion and enzymolysis, characterized in that: The following steps are involved: (1) highland barley grains are cleaned and placed in a pulverizer for pulverization, and after passing through a 60 mesh sieve, highland barley powder is obtained; (2) uniformly dispersing the enzyme preparation in purified water to prepare an enzymatic solution; (3) placing the highland barley powder obtained in step (1) and the enzymolysis solution obtained in step (2) in a solid hopper and a liquid feeder of a twin-screw extruder respectively, and reacting and extruding in the twin-screw extruder to obtain an extruded enzymolysis highland barley pulp; (4) grinding the extruded enzymatic hydrolysate obtained in step (3) using a colloid mill; (5) separating the residue from the product obtained in step (4) by horizontal screw centrifugation; (6) homogenizing the product obtained in step (5) using a homogenizer; (7) sterilizing and filling the product obtained in step (6) to obtain a final product, namely, extruded enzymolyzed highland barley slurry.

2. The method according to claim 1, characterized in that The enzyme preparation in step (2) comprises at least one of a medium-temperature α-amylase, a high-temperature α-amylase and a saccharifying enzyme, wherein the enzyme activity of the medium-temperature α-amylase is 480 KUN / g, the enzyme activity of the high-temperature α-amylase is 120 KUN / mL, and the enzyme activity of the saccharifying enzyme is 300 AGU / g.

3. The method according to claim 1, characterized in that: The mass of the enzyme preparation in the enzymolysis solution in step (2) is 1‰ to 10‰ of the mass of highland barley flour.

4. The method according to claim 1, characterized in that In step (3), the six areas of the extrusion cavity are divided into: areas I to V are extrusion enzymatic hydrolysis areas, and area VI is a high-temperature enzyme inactivation area; the temperatures of each area of ​​the extrusion cavity are: 50-80°C in area I, 60-85°C in area II, 65-90°C in area III, 70-100°C in area IV, 80-110°C in area V, and 90-120°C in area VI.

5. The method according to claim 1, characterized in that: In step (3), the extrusion temperature is 50°C to 120°C, the solid (highland barley powder) feeding rate is 3 to 30 kg / h, the liquid (enzyme preparation) feeding rate is 5 to 50 L / h, and the screw speed is 50 to 500 r / min.

6. The method according to claim 1, characterized in that In step (4), the colloid mill has a grinding fineness of 250 to 350 meshes and a grinding time of 0.5 to 2 min.

7. The method according to claim 1, characterized in that In step (5), the centrifugal process speed is 2000-3000 r / min, and the centrifugal time is 1-5 min.

8. The method according to claim 1, characterized in that: In step (6), the homogenization process pressure is 30-60 MPa, and the homogenization times are 1-2 times.

9. The method according to claim 1, characterized in that: The sterilization conditions in step (7) are: sterilization temperature 105-135°C, sterilization time 5-60s.

10. The highland barley slurry prepared by the method according to any one of claims 1 to 9, wherein the highland barley slurry has a solid content of 30% to 50%.

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