Canned highland barley based on polysaccharide compounding and preparation method thereof
By using a polysaccharide complex system and low-GI sweeteners in canned highland barley, combined with a mild processing technique, the problems of high GI, low fiber, solid-liquid separation, and nutrient loss in traditional canned grains have been solved. This has resulted in the production of canned highland barley that is low-GI, high-fiber, and has good stability, thus meeting the diverse needs of consumers.
Patent Information
- Application Number
- CN202511035479.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-25
- Publication Date
- 2025-10-28
AI Technical Summary
Traditional canned grains have problems such as high GI value, low dietary fiber content, solid-liquid separation, loss of nutrients and dependence on chemical preservatives, which make it difficult to meet the demand of modern consumers for healthy food.
A complex polysaccharide system was constructed by combining high-β-glucan barley rice with konjac glucomannan, sodium alginate, functional polysaccharides, and calcium salts. Monk fruit glycoside was used as a low-GI sweetener, and canned barley rice was prepared through a mild enzymatic hydrolysis, homogenization, sterilization, and refrigeration process.
It significantly reduces the glycemic index, increases dietary fiber content, solves the solid-liquid separation problem, retains nutrients, extends shelf life, improves taste and flavor, conforms to the clean label trend, and provides healthy and stable ready-to-eat foods.
Smart Images
Figure CN120836688A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a canned barley product based on polysaccharide compound and its preparation method. Background Technology
[0002] Canned grains, as a common convenience food, are widely popular due to their convenience and long shelf life. However, traditional canned grains have many shortcomings in terms of nutrition, product quality, and eating experience. Traditional canned goods typically rely on gelatinized starch or syrup as thickeners, resulting in high carbohydrate content, a high glycemic index (GI), and low dietary fiber content, failing to meet modern consumers' demand for low-GI, high-fiber healthy foods. Furthermore, traditional canned goods often experience solid-liquid separation during storage, affecting the product's sensory quality, and the addition of large amounts of starch or colloids to maintain stability can lead to a sticky texture. While high-temperature sterilization ensures product safety, it destroys the nutrients in the grains, especially β-glucan in barley, reducing its health value. At the same time, traditional canned goods rely heavily on chemical preservatives to extend shelf life, which is inconsistent with current trends in clean labeling.
[0003] In recent years, although some studies have attempted to improve the shortcomings of traditional canned grains by using natural thickeners or mild processing techniques, these improvements often only partially address the problems. For example, using natural thickeners can improve product stability, but may not effectively reduce the glycemic index (GI) or increase dietary fiber content; while mild processing techniques help retain nutrients, they still face challenges in ensuring product safety and extending shelf life. Therefore, existing technologies still have many limitations in addressing the problems of high GI, low dietary fiber content, solid-liquid separation, nutrient loss, and shelf-life extension in traditional canned grains.
[0004] In summary, existing technologies have not been able to fully solve the problems of traditional canned grains, and there are still defects such as loss of nutrients, poor taste, or short shelf life. Therefore, those skilled in the art propose a canned barley product based on polysaccharide compound and its preparation method to solve the above problems. Summary of the Invention
[0005] To address the shortcomings of existing technologies, this invention provides a canned barley product based on polysaccharide compound and its preparation method, which solves the problems of high GI value, low dietary fiber content, solid-liquid separation, loss of nutrients, and reliance on chemical preservatives in traditional canned grains.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a canned barley product based on a polysaccharide compound, wherein the canned product comprises the following components:
[0007] Highland barley rice: After enzymatic softening and pre-cooking shaping, highland barley varieties with a high β-glucan content of ≥5% are selected;
[0008] The complex polysaccharide system comprises konjac glucomannan, sodium alginate, functional polysaccharides, and calcium salts. The konjac glucomannan content is 0.3%–0.4% of the total weight of the broth, the sodium alginate content is 0.1%–0.3% of the total weight of the broth, the functional polysaccharide content is 0.05%–0.08% of the total weight of the broth, and the calcium salt content is 0.02%–0.04% of the total weight of the broth. The complex polysaccharide system forms a thermally reversible gel at room temperature, making the broth semi-solid, and restores its fluidity upon heating.
[0009] Low-GI sweetener: Monk fruit extract is used instead of white sugar or high-fructose corn syrup.
[0010] The above technical solution, by selecting highland barley varieties with high β-glucan content, combining them with konjac glucomannan, sodium alginate, functional polysaccharides, and calcium salts to construct a complex polysaccharide system, and using mogroside as a low-GI sweetener, aims to significantly reduce the glycemic index of canned highland barley, increase dietary fiber content, solve the common solid-liquid separation problem in traditional canned goods, retain the nutrients in highland barley, extend shelf life, and improve the taste and flavor of the product, making it a healthy and stable ready-to-eat food that meets the needs of modern consumers for low-GI, high-fiber healthy foods.
[0011] Preferably, the enzymatic softening process of the highland barley rice is as follows: soak the highland barley rice, then add α-amylase, and inactivate the enzyme at 85-90℃ for 5 minutes.
[0012] The above technical solutions effectively preserve the structural integrity of β-glucan in highland barley rice, providing health value to the product, while also achieving a suitable degree of softening, thus optimizing the taste and texture of the rice grains.
[0013] Preferably, wolfberry polysaccharide can be added to the complex polysaccharide system to further impart immune-regulating or prebiotic effects.
[0014] Through the above technical solution, the addition of wolfberry polysaccharide to the compound polysaccharide system aims to further enhance the health benefits of the product. By imparting immune-regulating or prebiotic effects, it can improve the nutritional value of canned highland barley and meet consumers' demand for functional foods.
[0015] A method for preparing canned highland barley rice based on polysaccharide compound includes the following steps:
[0016] Raw material selection and pretreatment: Select highland barley varieties with high β-glucan content ≥5%, remove impurities, then soak highland barley rice, add α-amylase, inactivate enzyme at 85-90℃ for 5-10 minutes, perform enzymatic hydrolysis and softening, boil in water for 10 minutes, and then cool in cold water to set.
[0017] Polysaccharide dissolution: Dry mix konjac glucomannan and sodium alginate, then slowly add to 60°C pure water and stir until completely dissolved;
[0018] Flavor base ingredients: Tibetan tea extract, mushroom concentrate, etc. are added for flavoring, and the pH is adjusted to 5.5;
[0019] Homogenization and stability: Homogenization is performed under a pressure of 20 MPa to ensure uniform colloid distribution;
[0020] Layered filling and vacuum sealing: The filling sequence is pre-cooked highland barley rice in the lower layer and compound polysaccharide broth in the upper layer. The temperature is controlled at 45-50℃, the vacuum degree is ≥0.08MPa, and oxygen is removed.
[0021] Sterilization and gel regulation: The sterilization process consists of three stages. The first stage is at a temperature of 70℃-80℃ for 8-12 minutes; the second stage is at a temperature of 80℃-90℃ for 8-12 minutes; and the third stage is at a temperature of 70℃-80℃ for 8-12 minutes. After sterilization, the gel is rapidly cooled to below 20℃-30℃ to promote the gelation of sodium alginate (Ca). 2+ The gel network was formed; then it was refrigerated at 2℃-6℃ for 20-28 hours to enhance the gel strength.
[0022] Through the aforementioned technical solution and a meticulously designed process, from raw material selection to final product sterilization and gelation control, the aim is to prepare a low-GI, high-dietary-fiber, stable, and nutritious canned highland barley. This method preserves β-glucan in the highland barley through enzymatic softening treatment, utilizes the reversible gelation properties of the polysaccharide system to solve the solid-liquid separation problem, and strengthens the gel by gentle sterilization and refrigeration, ensuring excellent taste and quality in both cold and hot consumption, meeting the modern consumer demand for healthy food.
[0023] Preferably, in the flavor base addition step, chia seeds or coconut jelly may be added to enhance the texture, or mushroom soup base may be added to enhance the flavor.
[0024] The above technical solutions can enhance the texture of the product by adding chia seeds or coconut jelly, making it chewier and more layered; while adding mushroom soup base can further enhance the flavor of the product, giving it a rich mushroom aroma and umami taste, thereby enriching the consumer's eating experience and satisfying the taste preferences of different consumers.
[0025] Preferably, in the sterilization and gelation control steps, the natural antibacterial properties of polysaccharides can be combined to extend the shelf life by adjusting the pH of the broth to ≤4.5.
[0026] By adjusting the pH of the broth to ≤4.5 and combining it with the natural antibacterial properties of polysaccharides, the growth and reproduction of microorganisms can be effectively inhibited, thereby extending the shelf life of canned highland barley. This also avoids the use of chemical preservatives, aligns with the trend of clean labeling, and enhances the product's health value and market competitiveness.
[0027] Preferably, in the layered filling and vacuum sealing steps, the vacuum degree is controlled at ≥0.09MPa to further remove oxygen and extend the shelf life.
[0028] By using the above technical solution, the vacuum degree is controlled at ≥0.09MPa in the layered filling and vacuum sealing steps, which can effectively remove oxygen from the can and reduce oxidation reaction, thereby extending the shelf life of canned highland barley rice while maintaining the product's color, taste and nutritional components.
[0029] Preferably, in the sterilization and gelation control steps, the cooling rate after sterilization is controlled at more than 5°C per minute to further promote the cooling of sodium alginate (Ca). 2+ Rapid formation of gel networks.
[0030] By using the above technical solution, in the sterilization and gelation control steps, the cooling rate after sterilization is controlled to be more than 5°C per minute, which can quickly reduce the temperature of the canned food, promote the rapid formation of sodium alginate gel network, thereby enhancing the stability of the product, ensuring that it presents an ideal semi-solid structure at room temperature, and can restore fluidity after heating, thus improving the overall quality and eating experience of the product.
[0031] This invention provides a canned barley product based on a polysaccharide compound and its preparation method. It has the following beneficial effects:
[0032] 1. This invention significantly enhances the health value of canned highland barley through an innovative polysaccharide compounding system. By selecting highland barley varieties rich in β-glucan and combining them with polysaccharides such as konjac glucomannan and sodium alginate, a high-dietary-fiber system is constructed, effectively reducing the product's glycemic index and making it more suitable for consumers seeking a healthy diet, especially diabetics and fitness enthusiasts. Simultaneously, the use of natural low-GI sweeteners to replace traditional sugars further optimizes the product's glycemic load, providing consumers with a low-sugar, high-fiber healthy food option.
[0033] 2. This invention comprehensively optimizes product quality and the eating experience. By compounding polysaccharides, it solves the common solid-liquid separation problem in traditional canned grains, enabling the product to form a stable, heat-reversible gel at room temperature and regain its fluidity upon heating, ensuring product stability and consistency. Furthermore, the use of a gentle enzymatic hydrolysis process and sterilization treatment maximizes the preservation of nutrients and polysaccharide activity in barley, enhancing the product's taste and flavor. The unique heat-reversible gel design allows the canned product to have a pudding-like consistency when chilled, making it suitable as a low-calorie dessert or meal replacement; when heated, it regains the texture of traditional porridge, expanding the product's consumption scenarios and meeting diverse consumer needs. Simultaneously, combined with the natural antibacterial properties of polysaccharides, no chemical preservatives are needed, extending the product's shelf life and aligning with the trend towards clean labeling. Attached Figure Description
[0034] Figure 1 This is a structural diagram of the canned highland barley rice of the present invention; Detailed Implementation
[0035] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0036] Please see the appendix Figure 1 This invention provides a canned barley product based on polysaccharide compound and its preparation method.
[0037] Example 1
[0038] Raw material selection and pretreatment:
[0039] Select barley varieties with high β-glucan content (≥5%) and remove impurities.
[0040] Soak barley rice and water in a 1:3 ratio in 50°C water for 2 hours.
[0041] Add 0.03% (by weight) of α-amylase and hydrolyze at 55°C for 10 minutes.
[0042] Inactivate the enzyme at 85°C for 5 minutes.
[0043] Cook the enzymatically hydrolyzed highland barley in boiling water for 10 minutes until the grains are 80% cooked.
[0044] Use cold water to quickly cool and set the shape.
[0045] Polysaccharide dissolution:
[0046] Konjac glucomannan (0.3%) and sodium alginate (0.1%) were dry-mixed and then slowly added to pure water at 60°C, and stirred until completely dissolved.
[0047] Flavor base ingredients added:
[0048] Add Tibetan tea extract, mushroom concentrate, and other flavorings, and adjust the pH to 5.5.
[0049] Homogeneous and stable:
[0050] Homogenization was performed under a pressure of 20 MPa to ensure uniform colloid distribution.
[0051] Layered filling and vacuum sealing:
[0052] The filling sequence is as follows: pre-cooked highland barley rice at the bottom (accounting for 50% of the can volume), and compound polysaccharide broth at the top (50%), with the temperature controlled at 45-50℃.
[0053] The vacuum level is controlled at 0.09 MPa to remove oxygen.
[0054] Sterilization and gel regulation:
[0055] The sterilization process includes three stages:
[0056] First stage: 70℃, 10 minutes.
[0057] Second stage: 85℃, 10 minutes.
[0058] Third stage: 75℃, 10 minutes.
[0059] After sterilization, the solution is rapidly cooled to below 25°C to promote the formation of the sodium alginate gel network.
[0060] Refrigerate at 2℃-6℃ for 24 hours to enhance gel strength.
[0061] Example 2
[0062] Same as Example 1, but with the following parameters adjusted: konjac glucomannan content is 0.35%, and sodium alginate content is 0.15%.
[0063] The content of functional polysaccharides is 0.06%.
[0064] The calcium salt content is 0.03%.
[0065] The enzymatic hydrolysis time is 8 minutes.
[0066] The enzyme inactivation temperature is 88℃.
[0067] The vacuum level is 0.10 MPa.
[0068] The cooling rate is 5.5°C per minute.
[0069] Example 3
[0070] Same as Example 1, but with the following parameters adjusted: konjac glucomannan content is 0.4%; sodium alginate content is 0.2%.
[0071] The content of functional polysaccharides is 0.07%.
[0072] The calcium salt content is 0.04%.
[0073] The enzymatic hydrolysis time is 7 minutes.
[0074] The enzyme inactivation temperature is 86℃.
[0075] The vacuum level is 0.11 MPa.
[0076] The cooling rate is 5°C per minute.
[0077] Example 4
[0078] Same as Example 1, but with the following parameters adjusted: konjac glucomannan content is 0.3%; sodium alginate content is 0.25%.
[0079] The content of functional polysaccharides is 0.05%.
[0080] The calcium salt content is 0.03%.
[0081] The enzymatic hydrolysis time is 9 minutes.
[0082] The enzyme inactivation temperature is 87℃.
[0083] The vacuum level is 0.09 MPa.
[0084] The cooling rate is 6°C per minute.
[0085] Example 5
[0086] Same as Example 1, but with the following parameters adjusted:
[0087] The konjac glucomannan content is 0.35%.
[0088] The sodium alginate content is 0.1%.
[0089] The content of functional polysaccharides is 0.08%.
[0090] The calcium salt content is 0.02%.
[0091] The enzymatic hydrolysis time is 6 minutes.
[0092] The enzyme inactivation temperature is 85℃.
[0093] The vacuum level is 0.10 MPa.
[0094] The cooling rate is 5.5°C per minute.
[0095] Comparative Examples 1-5
[0096] Comparative Example 1
[0097] Same as in Example 1, but without the addition of konjac glucomannan (content is 0%).
[0098] Comparative Example 2
[0099] Same as in Example 1, but without the addition of sodium alginate (content is 0%).
[0100] Comparative Example 3
[0101] Same as Example 1, but without enzymatic hydrolysis (no α-amylase was added, and no enzymatic hydrolysis was performed).
[0102] Comparative Example 4
[0103] Same as in Example 1, but using conventional high-temperature sterilization (121°C, 15 minutes).
[0104] Comparative Example 5
[0105] Same as Example 1, but without the addition of functional polysaccharides (content is 0%).
[0106] Experimental example
[0107] Experimental methods
[0108] Glycemic Index (GI) Test:
[0109] Using standard GI testing methods and with white bread as a reference, the GI values of each group of products were determined.
[0110] Dietary fiber content test:
[0111] Dietary fiber content was determined using methods recommended by AOAC (American Association of Official Analytical Chemists). Stability testing:
[0112] The canned products were left at room temperature for 3 months to observe the solid-liquid separation.
[0113] Nutritional component retention rate test:
[0114] The retention rate of β-glucan in highland barley was determined.
[0115] Shelf life test:
[0116] Store at room temperature, observe the product for spoilage, and record the shelf life.
[0117] The experimental results are shown in Table 1 below:
[0118]
[0119]
[0120] Table 1 (Effect of different preparation methods on the performance of canned highland barley rice)
[0121] Conclusions: The glycemic index (GI) values of Examples 1-5 were all between 45 and 49, significantly lower than those of the comparative examples (60-68). This indicates that the present invention, through the use of a polysaccharide complex system and natural low-GI sweeteners, significantly reduced the glycemic index of the products, making them more suitable for diabetic patients and consumers pursuing a healthy diet. The dietary fiber content of Examples 1-5 was all between 6.2-6.8 g / 100g, significantly higher than that of the comparative examples (3.2-3.8 g / 100g). This indicates that the present invention successfully constructed a high-dietary-fiber system through a polysaccharide complex system, enhancing the health value of the products. No significant solid-liquid separation was observed in Examples 1-5, while significant solid-liquid separation was observed in all of the comparative examples 1-5. This indicates that the present invention, through a polysaccharide complex system and a mild processing technology, effectively solved the common solid-liquid separation problem in traditional canned grains, ensuring product stability and consistency. The β-glucan retention rate of Examples 1-5 was all between 91% and 95%, significantly higher than that of the comparative examples (84%-87%). This indicates that the present invention, through a mild enzymatic hydrolysis process and sterilization treatment, maximizes the preservation of the nutrients in highland barley, especially the activity of β-glucan. The shelf life of Examples 1-5 is 180 days, significantly longer than the comparative example (90 days). This demonstrates that the present invention, through the natural antibacterial properties of polysaccharides and a mild processing technology, significantly extends the product's shelf life, while also conforming to the trend of clean labeling and eliminating the need for added chemical preservatives.
[0122] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A canned barley rice product based on a polysaccharide compound, characterized in that, The canned food comprises the following components: Highland barley rice: After enzymatic softening and pre-cooking shaping, highland barley varieties with a high β-glucan content of ≥5% are selected; The complex polysaccharide system comprises konjac glucomannan, sodium alginate, functional polysaccharides, and calcium salts. The konjac glucomannan content is 0.3%–0.4% of the total weight of the broth, the sodium alginate content is 0.1%–0.3% of the total weight of the broth, the functional polysaccharide content is 0.05%–0.08% of the total weight of the broth, and the calcium salt content is 0.02%–0.04% of the total weight of the broth. The complex polysaccharide system forms a thermally reversible gel at room temperature, making the broth semi-solid, and restores its fluidity upon heating. Low-GI sweetener: Monk fruit extract is used instead of white sugar or high-fructose corn syrup.
2. The canned highland barley rice based on polysaccharide compound according to claim 1, characterized in that, The enzymatic softening process of the barley rice is as follows: soak the barley rice, then add α-amylase, and inactivate the enzyme at 85-90℃ for 5 minutes.
3. A canned barley rice product based on polysaccharide compound according to claim 1, characterized in that, The complex polysaccharide system may also contain wolfberry polysaccharide, which further enhances its immunomodulatory or prebiotic effects.
4. A method for preparing canned highland barley rice based on polysaccharide compound, comprising the canned highland barley rice based on polysaccharide compound according to any one of claims 1-3, characterized in that, The following steps are involved: Raw material selection and pretreatment: Select highland barley varieties with high β-glucan content ≥5%, remove impurities, then soak highland barley rice, add α-amylase, inactivate enzyme at 85-90℃ for 5-10 minutes, perform enzymatic hydrolysis and softening, boil in water for 10 minutes, and then cool in cold water to set. Polysaccharide dissolution: Dry mix konjac glucomannan and sodium alginate, then slowly add to 60°C pure water and stir until completely dissolved; Flavor base ingredients: Tibetan tea extract, mushroom concentrate, etc. are added for flavoring, and the pH is adjusted to 5.5; Homogenization and stability: Homogenization is performed under a pressure of 20 MPa to ensure uniform colloid distribution; Layered filling and vacuum sealing: The filling sequence is pre-cooked highland barley rice in the lower layer and compound polysaccharide broth in the upper layer, with the temperature controlled at 45-50℃; Sterilization and gel regulation: The sterilization process consists of three stages. The first stage is at a temperature of 70℃-80℃ for 8-12 minutes; the second stage is at a temperature of 80℃-90℃ for 8-12 minutes; and the third stage is at a temperature of 70℃-80℃ for 8-12 minutes. After sterilization, the gel is rapidly cooled to below 20℃-30℃ to promote the gelation of sodium alginate. The gel network was formed; then it was refrigerated at 2℃-6℃ for 20-28 hours to enhance the gel strength.
5. The method for preparing canned highland barley rice based on polysaccharide compound according to claim 4, characterized in that, In the flavor base addition step, chia seeds or coconut jelly can be added to enhance the texture, or mushroom soup base can be added to enhance the flavor.
6. The method for preparing canned highland barley rice based on polysaccharide compound according to claim 4, characterized in that, In the sterilization and gelation control steps, the natural antibacterial properties of polysaccharides can be combined to extend the shelf life by adjusting the pH of the broth to ≤4.
5.
7. The method for preparing canned highland barley rice based on polysaccharide compound according to claim 4, characterized in that, In the layered filling and vacuum sealing steps, the vacuum level is controlled at ≥0.09MPa to further remove oxygen and extend the shelf life.
8. The method for preparing canned highland barley rice based on polysaccharide compound according to claim 4, characterized in that, In the sterilization and gelation control steps, the cooling rate after sterilization is controlled at more than 5°C per minute to further promote the gelation of sodium alginate. Rapid formation of gel networks.