Preparation method of highland barley through enzymolysis and enzymolysis

Abstract

The invention provides an enzymolysis preparation method of highland barley, relates to the technical field of food processing, and can effectively break the cell wall structure of the highland barley and release nutritional ingredients such as dietary fibers, vitamins and minerals in the highland barley to the greatest extent. The beneficial components in the highland barley are more easily absorbed and utilized by a human body, so that the nutritional value of the highland barley is improved. Compared with a traditional treatment method, the method has the advantages that the release rate of nutritional ingredients in the highland barley can be increased, richer nutritional support is provided for the human body, the nutritional condition of the human body can be improved, the immunity and resistance of the human body can be enhanced, macromolecular substances in the highland barley are decomposed into micromolecular substances after enzymolysis and digestion treatment, and the content of the micromolecular substances in the highland barley is increased. If polysaccharides are decomposed into oligosaccharides and proteins are decomposed into polypeptides and amino acids, a product developed based on highland barley has a better health-care function and can meet the requirements of consumers on healthy foods.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and more specifically, particularly relates to a preparation method of highland barley enzymolysis. Background Art

[0002] As a cereal widely grown in high-altitude cold regions, highland barley is rich in various nutrients and has extremely high edible and medicinal value. However, there are many limitations and problems in the traditional processing and utilization of highland barley.

[0003] On the one hand, traditional processing methods make it difficult to fully release the beneficial components in highland barley, resulting in the inability to maximize its nutritional value. For example, the release rate of nutrients such as dietary fiber, vitamins and minerals is low, and the human body has limited absorption and utilization.

[0004] On the other hand, traditional processing methods are not very effective in improving the taste and flavor of highland barley, which has affected the market acceptance of highland barley products. At the same time, traditional processes are not adaptable enough to the processing of highland barley, which limits the application and development of highland barley in various foods and cannot meet the increasingly diverse needs of consumers.

[0005] In addition, traditional highland barley processing technology has deficiencies in production efficiency and cost control. The process is complex, and the enzyme utilization efficiency and reaction conversion rate are low, resulting in high production costs and difficulty in improving production efficiency. Moreover, traditional processes perform poorly in terms of environmental protection and sustainability, and are prone to generate a lot of waste and environmental pollution.

[0006] At a time when the demand for healthy food is growing, how to improve the nutritional value and functionality of highland barley, improve its taste and flavor, enhance processing adaptability, improve production efficiency, reduce costs, and meet the requirements of environmental protection and sustainable development has become an urgent problem to be solved in the development of the highland barley industry. The preparation method of highland barley enzymolysis of the present invention comes into being under such a background, aiming to overcome the various deficiencies of the above-mentioned traditional methods and provide an innovative and efficient solution for the development and utilization of highland barley. Summary of the invention

[0007] In order to solve the above technical problems, the present invention provides a method for preparing highland barley by enzymatic hydrolysis to solve the above problems.

[0008] A method for preparing highland barley enzymatic hydrolysis comprises the following steps: S1: Raw material pretreatment: Select high-quality, mildew-free highland barley, wash it, remove impurities and surface dust, and crush the highland barley to a particle size of 1-2mm; S2: Ultrasonic pretreatment: The crushed highland barley is subjected to ultrasonic treatment, with an ultrasonic frequency of 20-30kHz, a power of 200-300W, and a treatment time of 10-15min; S3: Soaking: placing the ultrasonically treated highland barley in water 5-10 times its weight and soaking for 2-3 hours; S4: Steaming: Steaming the soaked highland barley at 100-105°C for 20-30 minutes to gelatinize it; S5: Enzyme hydrolysis: After the cooked highland barley is cooled to 50-55°C, 0.5%-1% of amylase and 0.3%-0.5% of protease based on the weight of the highland barley are added, and the enzymatic hydrolysis reaction is carried out for 2-3 hours at a pH value of 5.5-6.5; S6: Microbial fermentation: After the enzymatic hydrolysis reaction is completed, a mixed bacterial solution of lactic acid bacteria and Bacillus subtilis accounting for 1%-3% of the weight of highland barley is added and fermented at 30-35°C for 12-18 hours; S7: Enzymatic reaction: adding 0.1%-0.3% saccharifying enzyme to the fermented highland barley, applying microwave radiation at a temperature of 55-60°C and a pH value of 4.5-5.5, with a microwave power of 300-500W, and performing the enzymatic reaction for 1.5-2 hours; S8: Inactivation of enzyme: After the enzymatic reaction is completed, heat at 85-90℃ for 10-15min to inactivate the enzyme and terminate the reaction; S9: separation and purification: use filtration, centrifugation and other methods to remove solid impurities and unreacted substances in the reaction system. The centrifugal speed is 3000-4000r / min and the centrifugal time is 15-20min; S10: Supercritical fluid extraction: After separation and purification, the product is extracted with supercritical carbon dioxide fluid at an extraction pressure of 20-25 MPa, an extraction temperature of 35-40°C, and an extraction time of 1-2 hours; S11: Plasma treatment: Before drying, the product is treated with low-temperature plasma, with a treatment power of 100-200 W and a treatment time of 5-10 min; S12: Drying: Dry the product after plasma treatment at a temperature of 50-60° C. until the water content is less than 5%.

[0009] Preferably, the ultrasonic frequency is 25 kHz, the power is 250 W, and the treatment time is 12 min.

[0010] Preferably, the weight ratio of highland barley to water during soaking is 1:8.

[0011] Preferably, the cooking time is 25 min.

[0012] Preferably, the added amounts of amylase and protease account for 0.8% and 0.4% of the weight of highland barley, respectively.

[0013] Preferably, during microbial fermentation, the amount of lactic acid bacteria and Bacillus subtilis mixed liquid introduced is 2% of the weight of highland barley, the fermentation temperature is 32° C., and the fermentation time is 15 hours.

[0014] Preferably, during enzymatic reaction, the amount of saccharifying enzyme added is 0.2% of the weight of highland barley, the temperature is 58° C., the pH value is 5.0, the microwave power is 400 W, and the enzymatic reaction time is 1.8 hours.

[0015] Preferably, the centrifugal speed is 3500 r / min and the centrifugal time is 18 min.

[0016] Preferably, during supercritical fluid extraction, the extraction pressure is 22 MPa, the extraction temperature is 38° C., and the extraction time is 1.5 hours.

[0017] Preferably, the plasma treatment power is 150 W and the treatment time is 8 min.

[0018] Compared with the prior art, the present invention has the following beneficial effects: 1. The enzymolysis and enzymatic preparation method of the present invention can effectively break the cell wall structure of highland barley and release the nutrients therein, such as dietary fiber, vitamins, minerals, etc., to the greatest extent. This makes the beneficial ingredients in highland barley easier to be absorbed and utilized by the human body, thereby improving its nutritional value. Compared with the traditional treatment method, the present method can increase the release rate of the nutrients in highland barley, provide more abundant nutritional support for the human body, help improve the nutritional status of the human body, and enhance the body's immunity and resistance.

[0019] 2. After enzymatic treatment, the macromolecules in highland barley are decomposed into small molecules, such as polysaccharides are decomposed into oligosaccharides, and proteins are decomposed into polypeptides and amino acids. These small molecules have unique physiological functions, such as anti-oxidation, hypoglycemic, and hypolipidemic effects. This makes the products developed based on highland barley have better health functions and can meet consumers' demand for healthy food.

[0020] 3. The preparation method of the present invention can improve the taste and flavor of highland barley. The enzymolysis process can reduce the bitter and astringent components in highland barley, making its taste more delicate and soft. At the same time, the microbial fermentation step can also produce some special flavor substances, so that the highland barley product has a richer and unique aroma and taste. This makes highland barley products more easily accepted by consumers, expands its application range in the food market, and meets the taste requirements of different consumers.

[0021] 4. The physical and chemical properties of processed highland barley have changed, making it more suitable for various deep processing operations. For example, highland barley after enzymatic hydrolysis has better formability, stability and solubility when making food, and can be used to develop more types of highland barley food, such as highland barley beverages, highland barley cakes, etc. This provides technical support for the diversified application of highland barley and helps promote the development and innovation of the highland barley industry.

[0022] 5. The preparation method of the present invention is optimized in the process flow, reducing unnecessary steps and time consumption. At the same time, by accurately controlling the reaction conditions and parameters, the utilization efficiency of the enzyme and the conversion rate of the reaction are improved, thereby reducing the production cost. Compared with the traditional method, the present method can produce more high-quality highland barley products under the same time and resource investment, improve production efficiency, and enhance the market competitiveness of the enterprise.

[0023] 6. In the whole preparation process, the chemical reagents and process conditions used are relatively mild, and the pollution to the environment is small. At the same time, the effective ingredients in highland barley are fully utilized, reducing the generation of waste. In addition, the beneficial microorganisms produced in the microbial fermentation process can also be used in other biological treatment processes to achieve the recycling of resources. This meets the requirements of modern society for environmental protection and sustainable development, and helps to promote the green development of the highland barley industry.

[0024] 7. The present invention provides an efficient and advanced technical means for the development and utilization of highland barley, which is helpful to improve the added value and market competitiveness of highland barley. This will encourage more enterprises and farmers to invest in the planting and processing of highland barley, and promote the scale and industrialization of the highland barley industry. At the same time, it can also drive the coordinated development of related industries, such as enzyme preparation production, food processing equipment manufacturing, etc., and contribute to the development of the local economy.

[0025] 8. The research and application of the present invention involve multiple fields such as biotechnology, food science, and chemical engineering. Through in-depth research and practice of the enzymatic preparation method of highland barley, new research ideas and methods can be provided for these fields, promoting the development and innovation of related disciplines. At the same time, it also provides reference and reference for the processing of other cereals, and promotes the technological progress of the entire agricultural product processing industry. The preparation method of the present invention can effectively remove impurities, harmful substances and microorganisms in highland barley through strict control and processing steps, and improve the safety and quality stability of highland barley products. This helps to reduce food safety risks, protect the health of consumers, and enhance consumers' trust and confidence in highland barley products. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0027] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0028] See also Figure 1 The present invention provides a method for preparing highland barley by enzymatic hydrolysis. Highland barley, as a cereal with rich nutritional value and unique functionality, has broad application prospects in the fields of food, medicine and health products. The present invention aims to release the beneficial components in highland barley to the greatest extent and improve its functionality and bioavailability. The specific embodiments of the present invention will be described in detail below.

[0029] 1. Experimental materials: 1. Highland barley: Select high-quality highland barley, which should be full in grain, normal in color, free of mildew and odor; 2. Enzyme preparations: amylase, protease, saccharifying enzyme; 3. Microbial liquid: lactic acid bacteria, Bacillus, or a mixed liquid of lactic acid bacteria and Bacillus; 4. Chemical reagents: hydrochloric acid, sodium hydroxide, sodium chloride, etc., all of analytical grade; 5. Water: deionized water or distilled water.

[0030] 2. Experimental equipment: Electronic balance: with an accuracy of 0.01g, used to weigh highland barley and various reagents; Crusher: can crush highland barley to a particle size of 1-2mm; Ultrasonic cleaning device: The frequency can be adjusted within the range of 20-30kHz, and the power can be adjusted within the range of 200-300W; Constant temperature water bath: temperature control accuracy is ±0.5℃, used to control reaction temperature; pH meter: with an accuracy of 0.01, used to measure the pH value of the reaction system; Magnetic stirrer: The speed can be adjusted, used to stir the reaction system; High-pressure cooking pot: can set temperature and time, used for cooking highland barley; Centrifuge: speed range is 3000-4000r / min, with timing function; Supercritical fluid extraction device: can control the extraction pressure within the range of 20-25MPa and the extraction temperature within the range of 35-40℃; Microwave generator: power can be adjusted within the range of 300-500W; Low-temperature plasma treatment equipment: the power can be adjusted within the range of 100-200W, and the treatment time can be set; Drying box: The temperature can be adjusted within the range of 50-60℃.

[0031] 3. Detailed steps of the preparation method: S1: Weigh a certain amount of highland barley and remove impurities (such as stones, weeds, etc.) and moldy particles through manual screening. Then put the highland barley in a cleaning container and rinse it with running water for 3-5 times until the cleaning water is clear and not turbid, so as to remove dust and impurities on the surface. Drain the washed highland barley, put it into a grinder for grinding, and screen it through a sieve to ensure that the particle size of the crushed highland barley is between 1-2mm; S2: Put the crushed highland barley into the container of the ultrasonic cleaner, add an appropriate amount of distilled water to completely immerse the highland barley. Set the ultrasonic frequency to 20kHz, the power to 200W, and the treatment time to 10min. During the ultrasonic treatment, stir every 2-3min to ensure the uniformity of the treatment. After the treatment, remove the highland barley, drain the water and set aside; S3: Mix the ultrasonically treated highland barley with distilled water at a weight ratio of 1:5 and put it into a soaking container. Soak for 2 hours at room temperature (25±2℃), stirring every 30 minutes to allow the highland barley to fully absorb water. After soaking, drain the highland barley; S4: Put the soaked barley into a high-pressure cooking pot, add an appropriate amount of distilled water, and make the water level 2-3cm above the surface of the barley. Set the cooking temperature to 100℃ and the cooking time to 20min. After the cooking is completed, cool naturally to about 50℃; S5: Transfer the cooked and cooled highland barley to a reaction vessel, add 0.5% amylase and 0.3% protease based on the weight of highland barley. Adjust the pH value of the reaction system to 5.5 with 0.1 mol / L hydrochloric acid or sodium hydroxide solution, then place the reaction vessel in a constant temperature water bath and perform enzymolysis at 50°C for 2 hours. During the enzymolysis process, stir every 30 minutes, and use a blood glucose meter to measure the content of reducing sugar. The experimental data are shown in the following table: ; S6: After the enzymatic hydrolysis reaction is completed, the temperature of the reaction system is lowered to 30°C, and a mixed bacterial solution of lactic acid bacteria and Bacillus accounting for 1% of the weight of highland barley is added. The reaction container is sealed and placed in a constant temperature incubator for fermentation at 30°C for 12 hours. During the fermentation process, the pH value of the reaction system is measured every 3 hours using a pH meter, and the number of microorganisms is measured using the plate count method. The experimental data are shown in the following table: ; S7: Add 0.1% saccharifying enzyme to the fermented highland barley, adjust the pH value of the reaction system to 4.5 with 0.1 mol / L hydrochloric acid or sodium hydroxide solution, place the reaction vessel in a constant temperature water bath, and set the temperature to 55°C. At the same time, start the microwave generator, set the microwave power to 300W, and perform the enzymatic reaction for 1.5 hours. During the enzymatic process, stir every 20 minutes, and use a high performance liquid chromatograph to determine the glucose content. The experimental data are shown in the following table: ; S8: After the enzymatic reaction is completed, the reaction system is transferred to a hot water bath and heated at 85°C for 10 min to inactivate the enzyme and terminate the reaction; S9: The reaction mixture after enzyme inactivation is filtered to remove larger solid impurities, and then the filtrate is transferred to a centrifuge, and the centrifugal speed is set to 3000r / min and the centrifugal time is set to 15min. After the centrifugation is completed, the supernatant is collected; S10: The separated and purified supernatant is transferred to the extraction kettle of the supercritical fluid extraction device, and the extraction pressure is set to 20 MPa, the extraction temperature is set to 35°C, and the extraction time is set to 1 hour. After the extraction is completed, the extraction product is collected; S11: placing the product after supercritical fluid extraction in a treatment chamber of a low-temperature plasma treatment device, setting the treatment power to 100 W and the treatment time to 5 min; S12: Spread the plasma treated product evenly on a drying plate, put it in a drying oven, set the drying temperature to 50°C, and dry it until the moisture content is less than 5%. Take out some samples every hour and use a moisture meter to measure the moisture content until it meets the requirements. The experimental data is shown in the following table: .

[0032] 4. Experimental data and results analysis: 1. Analysis of ultrasonic pretreatment experimental results: The effects of different ultrasonic parameters on the enzymatic hydrolysis of highland barley are as follows: ; From the above data, it can be seen that the enzymatic hydrolysis effect of highland barley is best when the ultrasonic frequency is 25kHz, the power is 250W, and the treatment time is 12min.

[0033] 2. Analysis of soaking test results: The effects of different soaking conditions on highland barley water absorption and subsequent reactions are as follows: ; Taking all factors into consideration, a material-water ratio of 1:8 and a soaking time of 2.5 hours can not only ensure that the highland barley can fully absorb water, but also improve the efficiency of subsequent reactions.

[0034] 3. Analysis of enzymatic hydrolysis results: The effects of different enzyme addition amounts and reaction conditions on the enzymatic hydrolysis effect are as follows: ; The results showed that when the amount of amylase added was 0.8%, the amount of protease added was 0.4%, the pH value was 5.5, and the reaction time was 2.5 hours, the reducing sugar production was the highest and the enzymatic hydrolysis effect was the best.

[0035] 4. Analysis of microbial fermentation experiment results: The effects of different fermentation conditions on the fermentation effect are as follows: ; In summary, when the bacterial liquid inoculation amount is 2%, the fermentation temperature is 32°C, and the fermentation time is 15 hours, the fermentation effect is best and the product flavor is good.

[0036] The embodiments of the present invention are given for the purpose of illustration and description, and are not intended to be exhaustive or to limit the invention to the disclosed forms. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiments are selected and described in order to better illustrate the principles and practical applications of the present invention and to enable those of ordinary skill in the art to understand the present invention and thereby design various embodiments with various modifications suitable for specific uses.

Claims

1. A method for preparing highland barley enzymatic hydrolysis, characterized in that: The following steps are involved: S1: Raw material pretreatment: Select high-quality, mildew-free highland barley, wash it, remove impurities and surface dust, and crush the highland barley to a particle size of 1-2mm; S2: Ultrasonic pretreatment: The crushed highland barley is subjected to ultrasonic treatment, with an ultrasonic frequency of 20-30kHz, a power of 200-300W, and a treatment time of 10-15min; S3: Soaking: placing the ultrasonically treated highland barley in water 5-10 times its weight and soaking for 2-3 hours; S4: Steaming: Steaming the soaked highland barley at 100-105°C for 20-30 minutes to gelatinize it; S5: Enzyme hydrolysis: After the cooked highland barley is cooled to 50-55°C, 0.5%-1% of amylase and 0.3%-0.5% of protease based on the weight of the highland barley are added, and the enzymatic hydrolysis reaction is carried out for 2-3 hours at a pH value of 5.5-6.5; S6: Microbial fermentation: After the enzymatic hydrolysis reaction is completed, a mixed bacterial solution of lactic acid bacteria and Bacillus subtilis accounting for 1%-3% of the weight of highland barley is added and fermented at 30-35°C for 12-18 hours; S7: Enzymatic reaction: adding 0.1%-0.3% saccharifying enzyme to the fermented highland barley, applying microwave radiation at a temperature of 55-60°C and a pH value of 4.5-5.5, with a microwave power of 300-500W, and performing the enzymatic reaction for 1.5-2 hours; S8: Inactivation of enzyme: After the enzymatic reaction is completed, heat at 85-90℃ for 10-15min to inactivate the enzyme and terminate the reaction; S9: separation and purification: use filtration, centrifugation and other methods to remove solid impurities and unreacted substances in the reaction system. The centrifugal speed is 3000-4000r / min and the centrifugal time is 15-20min; S10: Supercritical fluid extraction: After separation and purification, the product is extracted with supercritical carbon dioxide fluid at an extraction pressure of 20-25 MPa, an extraction temperature of 35-40°C, and an extraction time of 1-2 hours; S11: Plasma treatment: Before drying, the product is treated with low-temperature plasma, with a treatment power of 100-200 W and a treatment time of 5-10 min; S12: Drying: Dry the product after plasma treatment at a temperature of 50-60° C. until the water content is less than 5%.

2. The method for preparing highland barley enzymolysis as claimed in claim 1, characterized in that: The ultrasonic frequency was 25kHz, the power was 250W, and the treatment time was 12min.

3. The method for preparing highland barley enzymatic hydrolysis according to claim 1, characterized in that: The weight ratio of highland barley to water during soaking is 1:

8.

4. The method for preparing highland barley enzymatic hydrolysis according to claim 1, characterized in that: The cooking time is 25 minutes.

5. The method for preparing highland barley enzymatic hydrolysis according to claim 1, characterized in that: The added amounts of amylase and protease accounted for 0.8% and 0.4% of the weight of highland barley, respectively.

6. The method for preparing highland barley enzymatic hydrolysis as claimed in claim 1, characterized in that: During microbial fermentation, the amount of lactic acid bacteria and Bacillus subtilis mixed liquid introduced was 2% of the weight of highland barley, the fermentation temperature was 32°C, and the fermentation time was 15 hours.

7. The method for preparing highland barley enzymatic hydrolysis as claimed in claim 1, characterized in that: During enzymatic reaction, the amount of saccharifying enzyme added was 0.2% of the weight of highland barley, the temperature was 58°C, the pH value was 5.0, the microwave power was 400W, and the enzymatic reaction time was 1.8 hours.

8. The method for preparing highland barley enzymatic hydrolysis as claimed in claim 1, characterized in that: The centrifugal speed was 3500 r / min and the centrifugal time was 18 min.

9. The method for preparing highland barley enzymatic hydrolysis according to claim 1, characterized in that: During supercritical fluid extraction, the extraction pressure was 22 MPa, the extraction temperature was 38° C., and the extraction time was 1.5 hours.

10. The method for preparing highland barley enzymatic hydrolysis as claimed in claim 1, characterized in that: The plasma treatment power was 150 W and the treatment time was 8 min.

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