Tibetan highland barley buttered tea and preparation method thereof

Abstract

The invention discloses Tibetan highland barley buttered tea and a preparation method thereof, and relates to the technical field of food processing. The food comprises the following components in percentage by weight: 30-40% of germinated highland barley powder; 12-18% of yak butter; 8-12% of a highland barley beta-glucan concentrated solution; 20-30% of a low caffeine dark tea extract; 2-4% of a rhodiola rosea water extract; 4-6% of lactobacillus plantarum fermented whey; 1-2% of Himalaya rose salt; 3-6% of walnut kernel microcapsule powder; 0.5 to 1.5 percent of inulin; the nutrient balance and the functional diversity of the buttered tea are improved. How to realize efficient retention and targeted release of active ingredients (beta-glucan, probiotics and the like); and the problem of how to synchronously improve the stability and the shelf life of the product through process innovation is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically, to a Tibetan highland barley butter tea and a preparation method thereof. Background Art

[0002] As a characteristic beverage on the plateau, the traditional preparation method of butter tea mainly involves boiling highland barley flour, yak butter and brick tea, which has many technical bottlenecks. For example, nutritional imbalance: high fat (the proportion of butter > 30%) and low dietary fiber, and long-term drinking is likely to cause metabolic syndrome; destruction of active ingredients: high-temperature frying of highland barley leads to the degradation of β-glucan (loss rate > 40%), and there is a lack of directional strengthening of functional ingredients; poor stability: the droplet size of the emulsion formed by mechanical stirring is large (10 - 50 μm), and fat-water separation is likely to occur during storage; short shelf life: the traditional process cannot effectively inhibit the reproduction of microorganisms, and mildew appears within ≤ 7 days at room temperature; single function: it does not integrate modern health needs such as anti-hypoxia and probiotic regulation.

[0003] Based on the above analysis, the core problems to be solved urgently at present include how to improve the nutritional balance and functional diversity of butter tea; how to achieve the efficient retention and targeted release of active ingredients (β-glucan, probiotics, etc.); how to simultaneously improve the product stability and shelf life through process innovation. Summary of the Invention

[0004] The purpose of the present invention is to provide a Tibetan highland barley butter tea and a preparation method thereof to solve the problems mentioned in the background art.

[0005] To solve the above problems, the present invention adopts the following technical means: A Tibetan highland barley butter tea contains the following components by weight percentage: Germinated highland barley flour 30 - 40%; Yak butter 12 - 18%; Highland barley β-glucan concentrate 8 - 12%; Low-caffeine black tea extract 20 - 30%; Rhodiola water extract 2 - 4%; Lactobacillus plantarum-fermented whey 4 - 6%; Himalayan rose salt 1 - 2%; Walnut microcapsule powder 3 - 6%; Inulin 0.5 - 1.5%.

[0006] Preferably, the preparation of the germinated highland barley flour includes: soaking highland barley grains until the bud length reaches 0.5 - 1 mm, drying with hot air at 45 - 55 °C, and then ultrafinely pulverizing to a particle size ≤ 10 μm; The β-glucan content of the concentrated β-glucan solution from hulless barley is ≥ 30%, and it is extracted from the enzymolysis solution of hulless barley bran.

[0007] Furthermore, the viable count of Lactobacillus plantarum-fermented whey is ≥ 1×109 CFU / mL, and the walnut microcapsule powder is encapsulated with a composite wall material of hulless barley protein and pectin, with an encapsulation rate of ≥ 90%.

[0008] In addition, a method for preparing the above-mentioned Tibetan hulless barley butter tea includes the following steps: (a) Mix germinated hulless barley powder, Lactobacillus plantarum-fermented whey, and inulin, inoculate 3 - 5% of Lactobacillus plantarum, first ferment at 23 - 27°C for 10 - 14 hours, and then ferment at 13 - 17°C for 20 - 28 hours to obtain a fermentation substrate; (b) Mix yak butter and low-caffeine black tea extract in a mass ratio of 1:4 - 1:6, apply ultrasonic treatment at 40 - 50°C with a frequency of 18 - 22 kHz for 8 - 12 minutes to form a nano-emulsion; (c) Homogenize the fermentation substrate in step (a), the emulsion in step (b), the concentrated β-glucan solution from hulless barley, the water extract of Rhodiola rosea, and Himalayan rose salt; (d) Coating the surface of the mixed system in step (c) with walnut microcapsule powder by fluidized bed spraying technology, with an inlet air temperature of 45 - 55°C and an atomization pressure of 0.15 - 0.25 MPa; (e) Subject the finished product to ultra-high pressure sterilization at 550 - 650 MPa for 2 - 4 minutes and fill it under nitrogen protection.

[0009] Preferably, the change in the viable count of the two fermentations in step (a) is: ≥ 1×108 CFU / g at the end of the first stage and ≥ 5×107 CFU / g at the end of the second stage; In step (b), the power density of the ultrasonic treatment is 50 - 80 W / L, and the average particle size D50 of the obtained emulsion is ≤ 200 nm.

[0010] Furthermore, in step (d), the microcapsule coating layer by fluidized bed spraying accounts for 3 - 6% of the total mass of the finished product, and the coating layer thickness is 50 - 100 μm; The viable survival rate of Lactobacillus plantarum after ultra-high pressure sterilization in step (e) is ≥ 85%.

[0011] Even further, the preparation of the low-caffeine black tea extract includes: extracting black tea with hot water at 80 - 90°C and then removing caffeine by macroporous resin adsorption, with a caffeine residue of ≤ 0.1%; The content of salidroside in the water extract of Rhodiola rosea is ≥ 5%, and it is formed into a powder with a particle size of ≤ 50 μm by spray drying.

[0012] Furthermore, the homogenization conditions in step (c) are: cyclic treatment 3 - 5 times under a pressure of 20 - 30 MPa, and the viscosity of the final product is controlled at 1500 - 2500 mPa•s.

[0013] During the use of the present invention, the following beneficial effects are achieved: Multiplication of dietary fiber: The content of γ-aminobutyric acid (GABA) in germinated hulless barley flour is increased to 25 mg / 100 g (only 5 mg / 100 g in ungerminated hulless barley), combined with the hulless barley β-glucan concentrate (addition amount 8 - 12%), making the dietary fiber content of the finished product ≥15 g / 100 g, which is 4 times higher than that of traditional products.

[0014] Integration of anti-hypoxia function: The water extract of Rhodiola rosea (salidoside ≥5%) and hulless barley β-glucan act synergistically, and it is confirmed by animal experiments that the blood oxygen saturation can be increased by 12 - 15%.

[0015] Regulation of intestinal health: Lactobacillus plantarum (viable count ≥1×10^7 CFU / g) and inulin (prebiotic) form a symbiotic system, and in vitro simulation shows that the proliferation rate of beneficial intestinal bacteria (Bifidobacterium) is increased by 80%.

[0016] High retention of active ingredients: Low-temperature segmented fermentation enables the retention rate of β-glucan to be >95%, while the loss rate of traditional high-temperature frying reaches 40 - 50%; Ultrasonic emulsification realizes nano-scale emulsion droplets (D50 ≤200 nm) at a low temperature of 45°C, avoiding lipid oxidation caused by high temperature (the peroxide value is reduced by 65%).

[0017] Breakthrough in shelf life: Ultra-high pressure sterilization makes the microbial killing rate >99.9%, and at the same time the survival rate of probiotics ≥85%, and combined with nitrogen filling, a normal temperature shelf life of 180 days is achieved.

[0018] Taste fineness: The nano-emulsion system makes the viscosity of the product stable at 1500 - 2500 mPa•s, and the taste smoothness score is increased by 50%.

[0019] Enhanced stability: The synergistic effect of extracellular polysaccharides (EPS) produced by fermentation and ultrasonic emulsification makes the emulsion stability index (ESI) >98%, and there is no fat-water separation phenomenon within 6 months.

[0020] Reduced energy consumption: Low-temperature fermentation and ultrasonic emulsification reduce the comprehensive energy consumption by 40% compared with the traditional process; High raw material utilization rate: The hulless barley germination-ultrafine pulverization process increases the extraction rate of β-glucan to 92% (only 65% for the traditional pulverization method). Specific embodiments

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention.

[0022] Therefore, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the scope of protection of the present invention.

[0023] It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments may be combined with each other.

[0024] Example 1 A kind of Tibetan highland barley butter tea contains the following components by weight percentage: Germinated highland barley powder: 30%; Yak butter: 12%; Highland barley β-glucan concentrate: 8%; Low-caffeine black tea extract: 20%; Rhodiola rosea aqueous extract: 2%; Lactobacillus plantarum-fermented whey: 4%; Himalayan rose salt: 1%; Walnut microcapsule powder: 3%; Inulin: 0.5%.

[0025] Preferably, the preparation of the germinated highland barley powder includes: soaking highland barley grains until the bud length reaches 0.5 - 1 mm, drying with hot air at 45 - 55 °C, and then ultrafinely pulverizing to a particle size ≤ 10 μm; The β-glucan content of the highland barley β-glucan concentrate ≥ 30%, and it is extracted from the enzymolysis solution of highland barley bran.

[0026] Furthermore, the viable count in the Lactobacillus plantarum-fermented whey ≥ 1×109 CFU / mL, and the walnut microcapsule powder is encapsulated with a composite wall material of highland barley protein and pectin, and the encapsulation rate ≥ 90%.

[0027] In addition, a preparation method of the aforementioned Tibetan highland barley butter tea includes the following steps: (a) Mix the germinated highland barley powder, Lactobacillus plantarum-fermented whey, and inulin, inoculate 3 - 5% of Lactobacillus plantarum, first ferment at 23 - 27 °C for 10 - 14 hours, and then ferment at 13 - 17 °C for 20 - 28 hours to obtain a fermentation matrix; (b) mixing yak butter and low-caffeine black tea extract in a mass ratio of 1:4-1:6, applying 18-22 kHz ultrasonic treatment at 40-50° C. for 8-12 minutes to form a nano-emulsion; (c) mixing the fermentation substrate of step (a), the emulsion of step (b), highland barley β-glucan concentrate, rhodiola rosea water extract, and Himalayan rose salt and homogenizing; (d) coating the walnut kernel microcapsule powder on the surface of the mixed system in step (c) by fluidized bed spraying technology, with an inlet air temperature of 45-55° C. and an atomization pressure of 0.15-0.25 MPa; (e) The finished product is sterilized at 550-650MPa ultra-high pressure for 2-4 minutes and filled under nitrogen protection.

[0028] Preferably, the viable bacterial count in the two fermentations in step (a) is changed to: ≥1×108 CFU / g at the end of the first stage, and ≥5×107 CFU / g at the end of the second stage; The power density of the ultrasonic treatment in step (b) is 50-80 W / L, and the average particle size D50 of the obtained emulsion is ≤200 nm.

[0029] Furthermore, in step (d), the microcapsule coating layer sprayed by the fluidized bed accounts for 3-6% of the total mass of the finished product, and the coating layer thickness is 50-100 μm; In step (e), the survival rate of viable Lactobacillus plantarum after ultrahigh pressure sterilization is ≥85%.

[0030] Furthermore, the preparation of the low-caffeine black tea extract comprises: extracting the black tea with hot water at 80-90°C and then removing caffeine by adsorption with a macroporous resin, wherein the residual caffeine content is ≤0.1%; The content of salidroside in the rhodiola rosea water extract is ≥5%, and the powder with a particle size of ≤50 μm is formed by spray drying.

[0031] Furthermore, the homogenization conditions of step (c) are: cyclic treatment at a pressure of 20-30 MPa for 3-5 times, and the viscosity of the final product is controlled at 1500-2500 mPa•s.

[0032] Example 2 A Tibetan highland barley butter tea comprises the following components by weight percentage: Sprouted barley flour 40%; Yak butter 18%; Highland barley β-glucan concentrate 12%; Low caffeine black tea extract 30%; Rhodiola rosea water extract 4%; Lactobacillus plantarum fermented whey 6%; Himalayan rose salt 2%; Walnut microcapsule powder 6%; Inulin 1.5%.

[0033] Preferably, the preparation of the germinated highland barley powder includes: soaking highland barley grains until the bud length reaches 0.5 - 1 mm, drying with hot air at 45 - 55 °C, and then ultrafinely grinding to a particle size ≤ 10 μm; The β-glucan content of the highland barley β-glucan concentrate is ≥ 30%, and it is extracted from the enzymatic hydrolysate of highland barley bran.

[0034] Furthermore, the viable count of Lactobacillus plantarum fermented whey is ≥ 1×109 CFU / mL, and the walnut microcapsule powder is encapsulated with a composite wall material of highland barley protein and pectin, with an encapsulation rate ≥ 90%.

[0035] In addition, a method for preparing the above-mentioned Tibetan highland barley butter tea includes the following steps: (a) Mix the germinated highland barley powder, Lactobacillus plantarum fermented whey, and inulin, inoculate 3 - 5% of Lactobacillus plantarum, first ferment at 23 - 27 °C for 10 - 14 hours, and then ferment at 13 - 17 °C for 20 - 28 hours to obtain a fermentation matrix; (b) Mix yak butter and low-caffeine black tea extract in a mass ratio of 1:4 - 1:6, apply ultrasonic treatment at 40 - 50 °C with a frequency of 18 - 22 kHz for 8 - 12 minutes to form a nano-level emulsion; (c) Homogenize the fermentation matrix in step (a), the emulsion in step (b), the highland barley β-glucan concentrate, the aqueous extract of Rhodiola rosea, and Himalayan rose salt; (d) Use fluidized bed spraying technology to coat the walnut microcapsule powder on the surface of the mixed system in step (c), with an inlet air temperature of 45 - 55 °C and an atomization pressure of 0.15 - 0.25 MPa; (e) Sterilize the finished product at 550 - 650 MPa for 2 - 4 minutes and fill it under nitrogen protection.

[0036] Preferably, the change in viable count during the two fermentations in step (a) is: ≥ 1×108 CFU / g at the end of the first stage and ≥ 5×107 CFU / g at the end of the second stage; The power density of the ultrasonic treatment in step (b) is 50 - 80 W / L, and the average particle size D50 of the obtained emulsion is ≤ 200 nm.

[0037] Furthermore, in step (d), the microcapsule coating layer by fluidized bed spraying accounts for 3 - 6% of the total mass of the finished product, and the coating layer thickness is 50 - 100 μm; The viable survival rate of Lactobacillus plantarum after ultra-high pressure sterilization in step (e) is ≥ 85%.

[0038] Furthermore, the preparation of the low-caffeine dark tea extract includes: soaking dark tea in hot water at 80 - 90 °C and then removing caffeine by macroporous resin adsorption, with the caffeine residue ≤ 0.1%; The content of salidroside in the Rhodiola rosea aqueous extract is ≥ 5%, and it is formed into a powder with a particle size ≤ 50 μm by spray drying.

[0039] Furthermore, the homogenization conditions in step (c) are: circulating and processing 3 - 5 times under a pressure of 20 - 30 MPa, and controlling the viscosity of the final product at 1500 - 2500 mPa•s.

[0040] Example 3 A Tibetan hulled barley butter tea contains the following components by weight percentage: Germinated hulled barley flour 35%; Yak butter 15%; Hulled barley β-glucan concentrate 10%; Low-caffeine dark tea extract 25%; Rhodiola rosea aqueous extract 3%; Lactobacillus plantarum fermented whey 5%; Himalayan pink salt 1.5%; Walnut microcapsule powder 4.5%; Inulin 1%.

[0041] Preferably, the preparation of the germinated hulled barley flour includes: soaking hulled barley grains until the sprout length reaches 0.5 - 1 mm, drying with hot air at 45 - 55 °C and then ultrafinely grinding to a particle size ≤ 10 μm; The β-glucan content in the hulled barley β-glucan concentrate is ≥ 30%, and it is extracted from the enzymolysis solution of hulled barley bran.

[0042] Furthermore, the viable count in the Lactobacillus plantarum fermented whey is ≥ 1×109 CFU / mL, and the walnut microcapsule powder is encapsulated with a composite wall material of hulled barley protein and pectin, with an encapsulation rate ≥ 90%.

[0043] In addition, a method for preparing the aforementioned Tibetan hulled barley butter tea includes the following steps: (a) Mix germinated hulled barley flour, Lactobacillus plantarum fermented whey, and inulin, inoculate 3 - 5% of Lactobacillus plantarum, ferment at 23 - 27 °C for 10 - 14 hours first, and then ferment at 13 - 17 °C for 20 - 28 hours to obtain a fermentation substrate; (b) Mix yak butter and low-caffeine dark tea extract in a mass ratio of 1:4 - 1:6, apply ultrasonic treatment at 18 - 22 kHz for 8 - 12 minutes at 40 - 50 °C to form a nano-emulsion; (c) Mix and homogenize the fermentation substrate in step (a), the emulsion in step (b), the concentrated barley β-glucan solution, the water extract of Rhodiola rosea, and Himalayan rose salt; (d) Coating the walnut microcapsule powder on the surface of the mixed system in step (c) by using fluidized bed spraying technology, with the inlet air temperature of 45 - 55 °C and the atomization pressure of 0.15 - 0.25 MPa; (e) Sterilize the finished product at 550 - 650 MPa for 2 - 4 minutes by ultra-high pressure sterilization, and fill it under nitrogen protection.

[0044] Preferably, the viable count changes in the two fermentations in step (a) are: ≥ 1×108 CFU / g at the end of the first stage and ≥ 5×107 CFU / g at the end of the second stage; In step (b), the power density of ultrasonic treatment is 50 - 80 W / L, and the average particle size D50 of the obtained emulsion ≤ 200 nm.

[0045] Furthermore, in step (d), the microcapsule coating layer by fluidized bed spraying accounts for 3 - 6% of the total mass of the finished product, and the coating layer thickness is 50 - 100 μm; The viable count survival rate of Lactobacillus plantarum after ultra-high pressure sterilization in step (e) ≥ 85%.

[0046] Even further, the preparation of the low-caffeine dark tea extract includes: extracting dark tea with hot water at 80 - 90 °C and then removing caffeine by macroporous resin adsorption, with the caffeine residue ≤ 0.1%; The content of salidroside in the water extract of Rhodiola rosea ≥ 5%, and it forms a powder with a particle size ≤ 50 μm by spray drying.

[0047] Even further, the homogenization conditions in step (c) are: circulating and processing 3 - 5 times under a pressure of 20 - 30 MPa, and controlling the viscosity of the final product at 1500 - 2500 mPa•s.

[0048] Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, 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 kind of Tibetan highland barley butter tea, characterized in that, It contains the following components by weight percentage: Germinated hulless barley powder 30 - 40%; Yak butter 12 - 18%; Hulless barley β-glucan concentrate 8 - 12%; Low-caffeine dark tea extract 20 - 30%; Rhodiola rosea aqueous extract 2 - 4%; Lactobacillus plantarum-fermented whey 4 - 6%; Himalayan rose salt 1 - 2%; Walnut microcapsule powder 3 - 6%; Inulin 0.5 - 1.5%.

2. A kind of Tibetan highland barley butter tea according to claim 1, characterized in that, The preparation of the germinated hulless barley powder includes: soaking hulless barley grains until the sprout length reaches 0.5 - 1 mm, followed by hot air drying at 45 - 55 °C and then ultrafine grinding to a particle size ≤10 μm; The β-glucan content of the hulless barley β-glucan concentrate is ≥30%, and it is extracted from the enzymatic hydrolysate of hulless barley bran.

3. A kind of Tibetan highland barley butter tea according to claim 1, characterized in that, The viable cell count in the Lactobacillus plantarum-fermented whey is ≥1×109 CFU / mL. The walnut microcapsule powder is encapsulated with a composite wall material of hulless barley protein and pectin, and the encapsulation rate is ≥90%.

4. A method for preparing Tibetan highland barley butter tea according to any one of claims 1 to 3, characterized in that, It includes the following steps: (a) Mix the germinated hulless barley powder, Lactobacillus plantarum-fermented whey, and inulin, inoculate 3 - 5% of Lactobacillus plantarum, ferment at 23 - 27 °C for 10 - 14 hours first, and then ferment at 13 - 17 °C for 20 - 28 hours to obtain a fermentation matrix; (b) Mix yak butter and low-caffeine dark tea extract in a mass ratio of 1:4 - 1:6, apply ultrasonic treatment at 40 - 50 °C with a frequency of 18 - 22 kHz for 8 - 12 minutes to form a nano-emulsion; (c) Mix and homogenize the fermentation matrix from step (a), the emulsion from step (b) with hulless barley β-glucan concentrate, Rhodiola rosea aqueous extract, and Himalayan rose salt; (d) Use the fluidized bed spraying technology to coat the surface of the mixed system in step (c) with walnut microcapsule powder, with an inlet air temperature of 45 - 55 °C and an atomization pressure of 0.15 - 0.25 MPa; (e) Subject the finished product to ultra-high pressure sterilization at 550 - 650 MPa for 2 - 4 minutes and fill it under nitrogen protection.

5. The preparation method according to claim 4, characterized in that, The change in viable cell count during the two fermentations in step (a) is: ≥1×108 CFU / g at the end of the first stage and ≥5×107 CFU / g at the end of the second stage; The power density of the ultrasonic treatment in step (b) is 50 - 80 W / L, and the average particle size D50 of the obtained emulsion is ≤200 nm.

6. The preparation method according to claim 4, wherein In step (d), the microcapsule coating layer by fluidized bed spraying accounts for 3 - 6% of the total mass of the finished product, and the coating layer thickness is 50 - 100 μm; After ultra-high pressure sterilization in step (e), the viable cell survival rate of Lactobacillus plantarum is ≥85%.

7. The preparation method according to claim 4, characterized in that, The preparation of the low-caffeine dark tea extract includes: extracting dark tea with hot water at 80 - 90 °C and then removing caffeine by macroporous resin adsorption, with the caffeine residue ≤0.1%; The salidroside content in the Rhodiola rosea aqueous extract is ≥5%, and it forms a powder with a particle size ≤50 μm through spray drying.

8. The preparation method according to claim 4, characterized in that, The homogenization conditions in step (c) are: circulating treatment 3 - 5 times at a pressure of 20 - 30 MPa, and controlling the viscosity of the final product at 1500 - 2500 mPa•s.