Preparation method and application of coix seed thick slurry

Abstract

The invention discloses a preparation method and application of coix seed thick slurry, and coix seed is subjected to stir-frying, crushing, rehydration, gelatinization, double enzymolysis, enzyme deactivation, primary gauze filtration, secondary centrifugal filtration, homogenization, filling and quick freezing to obtain the coix seed thick slurry. According to the invention, the preparation process of the coix seed thick slurry is optimized by a double-enzyme process, so that the nutritional ingredients and unique flavor of coix seeds are effectively reserved, the processing efficiency and the product stability are improved, and the problems of flavor deficiency and oxidative deterioration of a traditional processing method are avoided. The prepared coix seed thick pulp not only can be used as a basic raw material for development of various drinks, but also can be combined with Chinese traditional tea and medicinal and edible food materials to develop a series of Chinese health-preserving water, so that the demand of the market on healthy drinks is met. Meanwhile, the process is easy for industrial production, the additional value of the coix seed product is improved, and deep processing and innovative development of the coix seed industry are promoted.

Description

Technical Field

[0001] The invention belongs to the field of beverage preparation, and relates to a preparation method of coix seed syrup and an application thereof, and specifically relates to a double-enzyme method for preparing coix seed syrup and an application of the coix seed syrup in preparing a medicinal and edible plant beverage. Technical Background

[0002] Job's tears (Coix chinensis Tod.), also known as coix seed and six millet, is a kind of grain widely grown in East Asia and Southeast Asia. It is especially abundant in Guizhou, Fujian, Yunnan and other provinces in China. Job's tears has been regarded as a precious food and medicinal material since ancient times. It has multiple functions such as clearing away heat and dampness, strengthening the spleen and removing dampness, clearing heat and nourishing the lungs, and is known as the "king of the world's grasses". It is rich in nutrients, containing a large amount of protein, unsaturated fatty acids, vitamins, minerals and a variety of functional ingredients, such as polyphenols and flavonoids. These ingredients have significant effects on reducing the risk of cardiovascular diseases, regulating blood sugar, anti-oxidation, and inhibiting bacteria and inflammation.

[0003] In recent years, as people's demand for healthy diets has increased, coix has received widespread attention as a common food raw material with both medicinal and edible properties. At present, the development of coix products has covered many fields such as biscuits, noodles, beverages, tofu, wine and snacks. In the field of coix beverage development, most products still use the process of directly boiling to prepare clear juice. Although the taste is refreshing, it lacks the unique flavor and nutrients of coix; some products use direct grinding to prepare coix cloudy juice, and the resulting product is unstable and has a poor taste; there are also studies on the use of enzymatic hydrolysis to prepare coix beverages, but the gelatinization temperature is too high, the enzymatic hydrolysis time is too long, and the prepared coix beverage is a terminal product and cannot be widely used as a raw material. The actual industrial conversion is poor. At the same time, because coix contains a large amount of unsaturated fatty acid oil, it is easy to oxidize during storage, producing an unpleasant rancid taste, which seriously reduces the quality of the product. Therefore, it is particularly important to develop a technology for preparing the basic raw material of coix seed slurry that can retain the original flavor and nutrition of coix seed, improve processing efficiency and product stability, and can be used as the development base for a variety of beverages.

[0004] Based on the above analysis, the present invention proposes a technology for preparing coix seed concentrate by a dual enzyme method, aiming to solve the problems of flavor loss, poor stability, low processing efficiency, poor industrial convertibility and easy oxidation during storage in the processing of traditional coix seed beverages. Summary of the invention

[0005] In view of the above-mentioned deficiencies, the present invention provides a method for preparing coix seed concentrate by a dual-enzyme method with complete flavor, strong storage stability and high subsequent convertibility, which provides a strong guarantee for the development of traditional medicinal and edible plant beverages and broadens the market.

[0006] In order to achieve the above technical effects, the present invention is implemented by the following technical means:

[0007] The coix seeds are fried, crushed, rehydrated, gelatinized, double-enzyme hydrolyzed, enzyme inactivated, first-level gauze filtered, second-level centrifugal filtered, homogenized, filled and quickly frozen to obtain a coix seed slurry.

[0008] Step (1): Develop a sensory evaluation of fried coix seeds, as shown in Table 1.

[0009] Table 1 Sensory evaluation standard of fried coix seed

[0010]

[0011]

[0012] Step (2): Establish sensory evaluation standards for coix seed paste

[0013] Ten professional sensory evaluators conducted a sensory evaluation on coix seed paste, as shown in Table 2.

[0014] Table 2 Sensory evaluation standards for coix seed paste

[0015]

[0016] Step (3): Develop sensory evaluation of barley water series products

[0017] Ten professional sensory evaluators conducted a sensory evaluation on the coix seed water series products, as shown in Table 3.

[0018] Table 3 Sensory evaluation standards for barley water series products

[0019]

[0020] Step (4): Determination of gelatinization degree

[0021] The degree of gelatinization was determined by the saccharifying enzyme method and calculated according to the following formula:

[0022]

[0023] V0 is the volume of sodium thiosulfate consumed in the titration of the blank sample, mL; V1 is the volume of sodium thiosulfate consumed in the titration of the completely gelatinized sample, mL; V2 is the volume of sodium thiosulfate consumed in the titration of the sample, mL.

[0024] Step (5): Develop a method for determining soluble solids content

[0025] The soluble solids content was determined using an Abbe refractometer.

[0026] Step (6): Determine the yield of coix seed concentrate

[0027]

[0028] Results and Analysis

[0029] (1) Screening of Job's tears raw materials

[0030] After fully investigating the quality of coix seeds on the market, based on market feedback, considering supply stability, quality and other aspects, and starting from the perspective of coix seed integrity and size, three types of coix seeds, large, medium and small, were selected. After being made into coix seed slurry, the most suitable coix seed raw material was selected by describing the taste of coix seed slurry. As shown in Table 4, the coix seed slurry prepared with the coix seed model "Medium 1#" has the best taste, which is smooth, clean, and has no peculiar smell, and the coix seed flavor is strong at the end, which meets the raw material quality requirements for preparing coix seed slurry.

[0031] Table 4 Taste evaluation of different types of coix seed paste

[0032]

[0033]

[0034] (2) Research on the frying process of coix seed

[0035] In order to explore the optimal frying process of coix seeds of different weights, 1kg, 5kg, and 10kg of coix seeds of the 1# model were weighed and fried for 20, 25, and 30 minutes at 110, 130, and 150℃, and the sensory properties of the fried coix seeds were evaluated. If the frying temperature of coix seeds is too low, the aroma of coix seeds cannot be stimulated; if the frying temperature is too high and the time is too long, the coix seeds are easily overheated and burnt. As shown in Table 5, when the weight of coix seeds is 1kg, the optimal frying process is 130℃ and 25min. At this time, the surface of coix seeds is slightly bubbled and evenly distributed, without any burnt phenomenon, and the aroma of coix seeds is most perfectly stimulated. It can be seen from Tables 6 and 7 that when the weight of coix seeds increases to 5kg and 10kg, the sensory quality of the fried coix seeds can be maintained at a high level when fried at 130℃ for 30min or at 150℃ for 20min, and will not decrease significantly due to the increase in the weight of coix seeds. The frying process is basically stable.

[0036] Table 5 Effect of frying time and temperature when the weight of coix seed is 1kg

[0037]

[0038] Table 6 Effect of frying time and temperature when the weight of coix seed is 5kg

[0039]

[0040] Table 7 Effect of frying time and temperature when the weight of coix seed is 10kg

[0041]

[0042]

[0043] (3) Research on rehydration process

[0044] This technology mainly rehydrates the milled coix seeds, and then gelatinizes, double enzymolysis, inactivates enzymes, filters through gauze once, centrifuges twice, homogenizes, fills, and sterilizes, and finally forms a coix seed slurry product that can be widely used as a beverage raw material. Among them, the material-water ratio in the rehydration process is a very important parameter. The appropriate material-water ratio can ensure that the flavor and nutrients are fully extracted without increasing the difficulty of slurry stirring, and can control the cost of storage and transportation. Select medium 1# coix seeds, stir-fry at 130℃ for 30min, set the ratio of coix seed powder to RO water to 1:1, 1:3, 1:5, 1:7, 1:9, and ensure that other parameters remain unchanged. The solid content of the final coix seed slurry and the sensory properties of coix seed water are used for evaluation. As shown in Table 1, when the material-water ratio is 1:1, the viscosity of the liquid is high, it is not easy to stir, and the oily taste of the coix seed water is heavy at the end. When the material-water ratio is between 1:3-1:9, the material liquid is easy to stir, and the coix seed water has a harmonious and rich flavor. However, considering the amount of concentrated slurry required to achieve the same coix seed content and the transportation and packaging cost of the coix seed concentrated slurry, the material-water ratio is most suitable between 1:3-1:5.

[0045] Table 8 Study on the optimal material-water ratio for rehydration of coix seed powder

[0046]

[0047] Note: The solid content of coix seed slurry here refers to the solid content of coix seed slurry before volume determination after centrifugation.

[0048] (4) Gelatinization process research

[0049] Gelatinization is an important step in the production of coix seed paste. Excessive gelatinization will increase the difficulty of stirring and increase energy consumption costs. If the degree of gelatinization is not enough, the coix seed flavor cannot be effectively extracted. Therefore, appropriate gelatinization temperature and time are crucial to improving industrial operability, the flavor of coix seed paste, enhancing the smoothness of the product taste, and reducing energy consumption. Select medium 1# coix seed, stir-fry at 130℃ for 30min, control the material-water ratio between 1:3-1:5, set the gelatinization temperature to 65℃, 75℃, 85℃, 95℃, and the gelatinization time to 10min, 20min, and 30min. Under the condition of ensuring that other parameter indicators remain unchanged, the optimal gelatinization conditions are selected based on whether it is easy to stir, the content of soluble solids, the juice yield of coix seed paste, and the sensory perception of coix seed water. It can be seen from Table 9 that when the gelatinization conditions are 95°C and 30 min, the slurry system is relatively viscous, which increases the difficulty of stirring in industrial operations; when the gelatinization temperature is 65-75°C, the gelatinization degree, soluble solid content and juice yield of the coix seed slurry are low, and the flavor of 1% coix seed water is lighter, indicating that the temperature is too low and is not conducive to the gelatinization of coix seeds; when the gelatinization conditions are 85°C and 20-30 min, and 95°C and 20 min, the coix seed slurry is easier to stir, the gelatinization degree, solid content and juice yield of the coix seed slurry are maintained at a high level, and the 1% coix seed water has a strong flavor.

[0050] Table 9 Study on the gelatinization process of coix seed powder

[0051]

[0052] Note: The solid content of coix seed slurry here refers to the solid content of coix seed slurry before volume determination after centrifugation.

[0053] (5) Research on double enzymatic hydrolysis process

[0054] This technology uses a dual enzyme synergistic innovation process that combines α-amylase and protease. Through the action of α-amylase, the starch components in coix seeds are effectively hydrolyzed, giving the coix seed paste a subtle sweetness and improving the smoothness of the product. At the same time, the addition of protease can decompose the protein in coix seeds, enrich the protein peptide content in coix seed paste, give the product a white and delicate appearance, and enhance the antioxidant properties of coix seed paste. Select medium 1# coix seeds, fry them at 130℃ for 30min, control the material-water ratio between 1:3-1:5, gelatinize them at 85-95℃ for 20min, set the addition amount of medium-temperature α-amylase to 0.1%, 0.15%, 0.2%, and 0.25%, and the addition amount of medium-temperature protease to 0.01%, 0.015%, 0.025%, 0.03%, and 0.035%, and perform enzymolysis at 50-70℃ for 10-30min. While ensuring that other parameters remain unchanged, take the coix seed concentrate juice yield, soluble solids content and coix seed water sensory perception as evaluation indicators to select the optimal dual-enzyme compound technology. It can be seen from Table 10 that insufficient or excessive addition of medium-temperature α-amylase and protease will result in a weaker coix seed flavor. When the addition of medium-temperature α-amylase is 0.15-0.2% and the addition of medium-temperature protease is 0.03-0.035%, the juice yield of coix seed concentrate is 67.6%-68.2%, and the soluble solids content is 14.6%-15.5%. The coix seed water with a concentration of 1% has a strong flavor, smooth and harmonious.

[0055] Table 10 Double enzymatic hydrolysis process research

[0056]

[0057]

[0058] According to the above experimental results, the present invention comprehensively formulates the following technical solutions:

[0059] The present invention firstly discloses a method for preparing coix seed slurry, comprising:

[0060] (1) Screening of Job's tears

[0061] According to market research and experimental comparison, high-quality raw materials were screened out with raw material stability and raw material properties as comprehensive evaluation indicators, and 1# model coix seed was selected.

[0062] (2) Stir-fried Job’s tears

[0063] Job's tears are slightly cold in nature, and eating them directly will increase the coldness in the body. Therefore, the present invention stir-fries the job's tears at 110-150° C. for 20-30 minutes to remove the coldness of the job's tears, stimulate the aroma of the job's tears, and enhance the effects of strengthening the spleen and removing dampness.

[0064] (3) Crushing

[0065] The fried coix seeds are crushed by a powder grinder, and the particle size of the coix seeds powder is required to reach 80-100 mesh.

[0066] (4) Rehydration

[0067] RO water at 55-95°C is added to the coix seed powder for rehydration, and the ratio of coix seed powder to RO water is 1:1-1:9. At the same time, in order to solve the problem that the coix seed paste is too viscous and difficult to stir during the subsequent high-temperature gelatinization process, 0-0.25% (mass ratio based on the dry weight of coix seed) of medium-temperature α-amylase (manufacturer: Anzhanmei; model: AM-4; enzyme activity: 4000u / mL) is added during rehydration to perform the first step of micro-liquefaction.

[0068] (5) Gelatinization

[0069] The rehydrated slurry is transferred to a constant temperature water bath at 65-95°C and gelatinized at the constant temperature for 10-30 minutes. During the gelatinization process, the slurry is continuously stirred to improve the dissolution rate of flavor substances and nutrients in the coix seeds.

[0070] (6) Double enzymatic hydrolysis

[0071] The gelatinized slurry is cooled to 50-70°C, and 0-0.25% (mass ratio based on the dry weight of coix seed) of medium-temperature α-amylase and 0-0.035% (mass ratio based on the dry weight of coix seed) of medium-temperature protease (manufacturer: Anzhanmei; model: Prokey G-01; enzyme activity ≥50u / g) are added, and the temperature is kept for 10-30 minutes. The starch and protein in coix seed are hydrolyzed by double enzymes, the starch content of the product is reduced, the content of reducing sugar and protein peptide is increased, the antioxidant capacity is enhanced, and the product has a slightly sweet taste, a fair color, rich nutrition and stable properties.

[0072] (7) Enzyme inactivation

[0073] The enzymatically hydrolyzed slurry is heated to 90-95°C and kept warm for 5-15 minutes to inactivate the enzyme and ensure product stability.

[0074] (8) Primary gauze filtration

[0075] The enzyme-inactivated slurry was immediately passed through 200-mesh gauze to remove the undecomposed coix seed residues to obtain a coarse filtrate.

[0076] (9) Secondary centrifugal filtration

[0077] The temperature of the crude coix seed slurry is lowered to below 20° C., and centrifugal filtration is performed at 3000-5000 r / min and 10-30 mmin to obtain the crude coix seed slurry.

[0078] (10) Homogenization

[0079] The crude coix seed slurry is heated to 55-70°C and homogenized 2-3 times under a pressure of 35-45 MPa.

[0080] (11) Filling

[0081] The homogenized coix seed slurry is filled into sterile BIB bags for storage.

[0082] (12) Quick freezing

[0083] The filled product is immediately quick-frozen to obtain quick-frozen coix seed concentrated paste raw material, which can be used as a basic raw material for beverage development.

[0084] The invention also discloses a coix seed slurry prepared according to the preparation method.

[0085] The invention also discloses an application of the coix seed concentrated slurry in preparing a medicinal and edible plant beverage.

[0086] Furthermore, the medicinal and edible plant beverages include but are not limited to: white tea and coix seed water, black tea and coix seed water, green tea and coix seed water, oolong tea and coix seed water, longan and coix seed water, wolfberry and coix seed water, poria cocos and lily and coix seed water, red date and coix seed water, and red bean and coix seed water.

[0087] The beneficial effects of the present invention are:

[0088] The preparation process of coix seed paste is optimized through the dual enzyme process, which effectively retains the nutritional components and unique flavor of coix seed, improves processing efficiency and product stability, and avoids the flavor loss and oxidation deterioration problems of traditional processing methods. The prepared coix seed paste can not only be used as the basic raw material for the development of a variety of beverages, but also can be combined with traditional Chinese teas and medicinal and edible ingredients to develop a series of Chinese health waters to meet the market demand for healthy drinks. At the same time, the process is easy to industrialize, which increases the added value of coix seed products and promotes the deep processing and innovative development of the coix seed industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0089] Figure 1 The present invention is a process flow chart for preparing coix seed slurry;

[0090] Figure 2 This is a process flow chart for preparing tea and coix seed water;

[0091] Figure 3 This is a process flow chart for preparing coix seed water which is both medicinal and edible;

[0092] Figure 4This is a picture display of some products, where a is the raw material for coix seed concentrated paste; b is original coix seed water; c is red bean and coix seed water; e from left to right are green tea coix seed water, red date coix seed water, wolfberry coix seed water, longan coix seed water, poria cocos lily coix seed water; f from left to right are coix seed concentrations of 1%, 2%, 3%, and 4%. DETAILED DESCRIPTION

[0093] Embodiments of the present invention are described in detail below. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, but should not be construed as limiting the present invention.

[0094] Example 1

[0095] A method for preparing coix seed slurry comprises:

[0096] (1) Stir-fried Job’s tears

[0097] Take the 1# coix seed and stir-fry it at 130℃ for 25 minutes, then crush it to obtain 90-mesh coix seed powder.

[0098] (2) Rehydration

[0099] Add RO water 5 times the mass of the coix seed powder to the coix seed powder, the water temperature is 75°C, and at the same time, add 0.15% (mass ratio based on the dry weight of coix seed) of medium-temperature α-amylase to complete rehydration.

[0100] (3) Gelatinization

[0101] The rehydrated slurry was transferred to a constant temperature water bath at 80°C and gelatinized at the constant temperature for 20 minutes. During the gelatinization process, the slurry was continuously stirred to increase the dissolution rate of flavor substances and nutrients in the coix seeds.

[0102] (4) Double enzymatic hydrolysis

[0103] The gelatinized slurry was cooled to 60°C, and 0.15% (mass ratio based on the dry weight of coix seeds) of medium-temperature α-amylase and 0.015% (mass ratio based on the dry weight of coix seeds) of medium-temperature protease were added, and the mixture was kept warm for 20 minutes.

[0104] (5) Enzyme inactivation

[0105] The enzymatically hydrolyzed slurry was heated to 92°C and kept warm for 10 min to inactivate the enzyme.

[0106] (6) Filtering

[0107] The enzyme-inactivated slurry was passed through 200-mesh gauze, and the obtained crude filtrate was cooled to below 20°C, and then centrifuged at a speed of 4000 r / min for 20 min to obtain a crude coix seed slurry.

[0108] (7) Homogenization

[0109] The crude coix seed concentrate is heated to 62°C, homogenized three times under a pressure of 40 MPa, and then filled into sterile BIB bags for quick freezing to obtain quick-frozen coix seed concentrate raw material, which can be used as a basic raw material for beverage development.

[0110] Example 2

[0111] A method for preparing coix seed slurry comprises:

[0112] (1) Stir-fried Job’s tears

[0113] Take the 1# coix seed and stir-fry it at 110℃ for 30 minutes, then crush it to obtain 80-mesh coix seed powder.

[0114] (2) Rehydration

[0115] Add RO water 3 times the mass of the coix seed powder to the coix seed powder, the water temperature is 55°C, and at the same time add 0.1% (mass ratio based on the dry weight of coix seed) of medium-temperature α-amylase to complete rehydration.

[0116] (3) Gelatinization

[0117] The rehydrated slurry was transferred to a constant temperature water bath at 65°C and gelatinized at the constant temperature for 30 minutes. During the gelatinization process, the slurry was continuously stirred to increase the dissolution rate of flavor substances and nutrients in the coix seeds.

[0118] (4) Double enzymatic hydrolysis

[0119] The gelatinized slurry was cooled to 50°C, and 0.1% (mass ratio based on the dry weight of coix seeds) of medium-temperature α-amylase and 0.01% (mass ratio based on the dry weight of coix seeds) of medium-temperature protease were added, and the mixture was kept warm for 30 minutes.

[0120] (5) Enzyme inactivation

[0121] The enzymatically hydrolyzed slurry was heated to 90°C and kept warm for 15 minutes to inactivate the enzyme.

[0122] (6) Filtering

[0123] The enzyme-inactivated slurry was passed through 200-mesh gauze, and the obtained crude filtrate was cooled to below 20°C, and then centrifuged at a speed of 3000 r / min for 30 min to obtain a crude coix seed slurry.

[0124] (7) Homogenization

[0125] The crude coix seed concentrate is heated to 55°C, homogenized three times under a pressure of 35 MPa, and then filled into sterile BIB bags for quick freezing to obtain quick-frozen coix seed concentrate raw material, which can be used as a basic raw material for beverage development.

[0126] Example 3

[0127] A method for preparing coix seed slurry comprises:

[0128] (1) Stir-fried Job’s tears

[0129] Take the 1# coix seed and stir-fry it at 150℃ for 20 minutes, then crush it to obtain 100-mesh coix seed powder.

[0130] (2) Rehydration

[0131] RO water with a mass of 9 times that of the coix seed powder was added to the coix seed powder, with a water temperature of 85° C., and 0.25% (mass ratio based on the dry weight of coix seed) of medium-temperature α-amylase was added at the same time to complete the rehydration.

[0132] (3) Gelatinization

[0133] The rehydrated slurry was transferred to a constant temperature water bath at 95°C and gelatinized at the constant temperature for 10 minutes. During the gelatinization process, the slurry was continuously stirred to increase the dissolution rate of flavor substances and nutrients in the coix seeds.

[0134] (4) Double enzymatic hydrolysis

[0135] The gelatinized slurry is cooled to 70°C, 0.25% (mass ratio based on the dry weight of coix seeds) of medium-temperature α-amylase and 0.035% (mass ratio based on the dry weight of coix seeds) of medium-temperature protease are added, and the mixture is kept warm for 10-30 minutes.

[0136] (5) Enzyme inactivation

[0137] The enzymatically hydrolyzed slurry was heated to 95°C and kept warm for 5 minutes to inactivate the enzyme.

[0138] (6) Filtering

[0139] The enzyme-inactivated slurry was passed through 200-mesh gauze, and the obtained crude filtrate was cooled to below 20°C, and then centrifuged at a speed of 5000 r / min for 10 min to obtain a crude coix seed slurry.

[0140] (7) Homogenization

[0141] The crude coix seed concentrate is heated to 70°C, homogenized twice under a pressure of 45 MPa, and then filled into sterile BIB bags for quick freezing to obtain quick-frozen coix seed concentrate raw material, which can be used as a basic raw material for beverage development.

[0142] Application Example 1

[0143] Preparation of Chinese Barley Water

[0144] (1) Tea Extraction

[0145] Weigh a certain amount of green tea, white tea, oolong tea, and black tea, add 0.2g / L sodium bicarbonate and 0.3g / L vitamin C respectively, and extract the tea leaves according to the ratio of tea leaves to RO water of 1:40. The extraction conditions for green tea, white tea, and yellow tea are 60-75℃, 5-10min, the extraction conditions for oolong tea are 80-90℃, 10-20min, and the extraction conditions for black tea are 90-95℃, 25-35min, and the tea soup is obtained after filtering.

[0146] (2) Extraction of medicinal and edible raw materials

[0147] Weigh a certain amount of edible and medicinal ingredients such as longan, wolfberry, poria, lily, red dates, and red beans, and keep them warm for 30-40 minutes at 85-95°C according to the ratio of raw materials to RO water of 1:40, and obtain the extract after filtering.

[0148] (3) Allocation

[0149] The tea soup, the medicinal and edible raw materials and the coix seed slurry prepared in Example 1 were prepared in a certain proportion, and the volume was fixed with RO water.

[0150] (4) Homogenization

[0151] In order to improve the stability of the product and give it a smooth taste, the prepared barley water is homogenized 1-2 times at 55-70℃ and 35-45Mpa pressure.

[0152] (5) Filtration, sterilization and filling

[0153] The homogenized liquid is filtered through a 1u microporous filter membrane, sterilized at 138°C for 15s, and then aseptically cold-filled to obtain a series of Chinese health-preserving barley water products.

[0154] Study on the preparation formula of Chinese health-preserving barley water series products

[0155] This technology applies the prepared barley paste to Chinese health-care water, and develops a series of tea barley water and a series of barley water with both medicinal and edible properties. It not only broadens the application field of barley paste, but also cleverly integrates Chinese tea culture with the health and wellness concepts of traditional Chinese medicine, promoting traditional culture while promoting healthy drinks.

[0156] Table 11 Research on the formula of white tea and coix seed water

[0157]

[0158] Table 12 Research on the formula of black tea and barley water

[0159]

[0160] Table 13 Research on the formula of green tea and barley water

[0161]

[0162] Table 14 Research on the formula of oolong tea and barley water

[0163]

[0164] Table 15 Research on the formula of longan and coix seed water

[0165]

[0166] Table 16 Study on the formula of wolfberry and coix seed water

[0167]

[0168] Table 17 Research on the formula of Poria cocos, lily and coix seed water

[0169]

[0170] Table 18 Research on the formula of red date and coix seed water

[0171]

[0172] Table 19 Research on formula of red bean and coix seed water

[0173]

[0174] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing coix seed slurry, comprising: (1) crushing the coix seeds: crushing the coix seeds after frying to obtain coix seed powder for later use; (2) Rehydration: adding RO water at 55-95° C. and medium-temperature α-amylase to the coix seed powder for rehydration to obtain a rehydrated slurry for later use; (3) Gelatinization: The rehydrated slurry is transferred to a constant temperature water bath for constant temperature gelatinization, and the slurry is continuously stirred during the gelatinization process to obtain a gelatinized slurry; (4) Double enzymatic hydrolysis: After the gelatinized slurry is cooled, medium-temperature α-amylase and medium-temperature protease are added and kept warm for 10-30 minutes to obtain enzymatic hydrolysis slurry; (5) Inactivating enzyme: heating the enzymatic slurry to 90-95° C. and keeping the temperature for 5-15 min to obtain an enzyme-inactivated slurry; (6) Filtration: The enzyme-killed slurry is first passed through a 200-mesh gauze, and then the temperature of the filtered slurry is reduced to below 20° C. and centrifuged to obtain a crude coix seed slurry; (7) Homogenization: The crude coix seed slurry is heated to 55-70° C., homogenized under pressure for 2-3 times, and then filled and quick-frozen to obtain a coix seed slurry.

2. The preparation method according to claim 1, wherein: The frying temperature in step (1) is 110-150° C. and the frying time is 20-30 min; The particle size of the coix seed powder is 80-100 meshes.

3. The preparation method according to claim 1, wherein: The amount of RO water added in step (2) is 1 to 9 times the mass of coix seed powder; the amount of medium-temperature α-amylase added is 0 to 0.25% of the dry weight of coix seed.

4. The preparation method according to claim 1, wherein: The gelatinization temperature in step (3) is 65-95° C., and the constant temperature gelatinization time is 10-30 min.

5. The preparation method according to claim 1, wherein: In step (4), the gelatinized slurry is cooled to 50-70° C.; the amount of the medium-temperature α-amylase added is 0-0.25% of the dry weight of the coix seeds; and the amount of the medium-temperature protease added is 0-0.035% of the dry weight of the coix seeds.

6. The preparation method according to claim 1, wherein: The centrifugation condition in step (6) is 10-30 min at a speed of 3000-5000 r / min.

7. The preparation method according to claim 1, wherein: The pressurization in step (7) is 35-45Mpa.

8. A concentrated coix seed paste prepared according to the preparation method according to any one of claims 1 to 7.

9. Use of the coix seed concentrate according to claim 8 in preparing a medicinal and edible plant beverage.

10. The use according to claim 9, wherein: The medicinal and edible plant beverage comprises: White tea and barley water, black tea and barley water, green tea and barley water, oolong tea and barley water, longan and barley water, wolfberry and barley water, poria and lily and barley water, red dates and barley water, red bean and barley water.

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