GABA-rich high-aroma highland barley liquid as well as preparation method and application thereof

Abstract

The invention provides high-aroma highland barley liquid rich in GABA (gamma-aminobutyric acid) as well as a preparation method and application of the high-aroma highland barley liquid, and belongs to the technical field of foods. The preparation method comprises the following steps: soaking highland barley grains, accelerating germination after soaking, and drying, fixing, crushing and frying the germinated highland barley to obtain highland barley powder; and gelatinizing the highland barley powder, and filtering to obtain supernate which is high-aroma highland barley liquid rich in GABA (gamma-aminobutyric acid). According to the method, the GABA content in the obtained high-aroma highland barley liquid and the comprehensive content of active ingredients such as soluble sugar are remarkably increased through the modes of soaking, sprouting and stir-frying and setting of specific parameters, the content of aroma compounds such as pyrazine and furans is remarkably increased, the taste and flavor of the product are improved, meanwhile, the high-aroma highland barley liquid can be blended with various raw materials, and the production cost is reduced. The method is used for preparing the high-aroma highland barley beverage which is rich in nutrition and has a health-care function.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a highly aromatic barley liquid rich in GABA, its preparation method, and its application. Background Technology

[0002] Gamma-aminobutyric acid (GABA) is a naturally occurring four-carbon non-protein amino acid. As an important inhibitory neurotransmitter in the mammalian central nervous system, it possesses a variety of valuable physiological regulatory functions. Studies have confirmed that GABA can lower blood pressure by dilating blood vessels and inhibiting angiotensin-converting enzyme activity. It also has anti-anxiety effects, improves sleep quality, activates brain function, regulates glucose metabolism, and alleviates neurosensitivity. These effects are significant for improving the sub-health state caused by excessive stress and irregular lifestyles in modern populations. With increasing consumer health awareness, functional foods rich in GABA have become a research hotspot in the food industry, and market demand continues to grow.

[0003] Barley, a unique grain crop of the Qinghai-Tibet Plateau, boasts excellent nutritional characteristics of "three highs and two lows" (high protein, high dietary fiber, high vitamins, low fat, and low sugar). It also contains various active ingredients such as β-glucan and phenolic compounds, and its natural GABA content is higher than that of ordinary grains, making it a high-quality raw material for developing GABA-rich functional foods. However, current barley processing mainly focuses on traditional foods such as barley cakes and barley wine, while the development of high-value-added functional products is still in its early stages. Existing technologies have limited research on GABA enrichment in barley, resulting in the following shortcomings: first, the lack of precise control over process parameters leads to unstable GABA enrichment efficiency, making large-scale production difficult; second, the release efficiency of GABA active ingredients in barley is low; and third, barley products are prone to flavor deterioration and nutrient loss during processing, affecting product quality. Furthermore, the grain structure and composition of highland barley differ from those of brown rice and wheat, making it impossible to achieve efficient enrichment of GABA in highland barley by directly applying existing processes used for brown rice and wheat. Moreover, the preparation of highland barley liquor is prone to problems such as precipitation, stratification, and flavor incompatibility. As an active ingredient, GABA is sensitive to parameters such as processing temperature and time, and conventional processing methods are more likely to lead to its activity loss. Therefore, obtaining a method for preparing highland barley liquor that can efficiently enrich GABA while simultaneously ensuring product stability, flavor, and nutrient retention has become a pressing technical problem to be solved in this field. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the first objective of the present invention is to provide a high-fragrant barley liquid rich in GABA, its preparation method and application.

[0005] The second objective of this invention is to provide a highly aromatic barley beverage rich in GABA.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for preparing a highly aromatic barley liquor rich in GABA, comprising the following steps: Barley grains are soaked, then germinated. The germinated barley is dried, fixed, crushed, and roasted to obtain barley flour. The barley flour is gelatinized and filtered to obtain the supernatant. The soaking temperature is 28-32℃ and the time is 11-13 hours. The germination temperature is 24-26℃, the relative humidity is 88-92%, and the time is 50-70 hours. The roasting method includes roasting at 58-62℃ and 110-130W for 8-12 minutes.

[0007] Preferably, the barley grains are washed before soaking, and the washing method includes: mixing and washing the barley grains with 3 to 4 times their weight of water, and washing 3 to 5 times.

[0008] Preferably, the drying and fixing method includes: washing the germinated barley and drying it at 45~55℃ for 7~9 hours.

[0009] Preferably, the pulverized material is passed through a 60-100 mesh sieve.

[0010] Preferably, the gelatinization method includes: mixing barley flour and water at a material-to-liquid ratio of 1g:(12~18)mL, and gelatinizing at 92~98℃ for 12~18min.

[0011] The present invention also provides a highly aromatic barley liquid rich in GABA prepared by the above preparation method.

[0012] The present invention also provides the application of the above-mentioned GABA-rich high-fragrant highland barley liquid in the preparation of highland barley beverages.

[0013] The present invention also provides a GABA-rich high-aroma barley beverage, comprising the above-mentioned GABA-rich high-aroma barley liquid.

[0014] Preferably, the high-fragrant highland barley beverage also includes food additives.

[0015] Preferably, the content of high-fragrant highland barley liquid in the high-fragrant highland barley beverage is 30~100wt%.

[0016] Compared with the prior art, the beneficial effects of the technical solution of the present invention are as follows: This invention utilizes soaking, germination, and roasting to increase the overall content of GABA and soluble sugars, among other active ingredients, in highland barley. Compared to untreated highland barley, the GABA and soluble sugar content is significantly increased. Furthermore, the roasting process introduces the Maillard reaction, further enhancing the product's flavor, improving the beverage's taste, and enriching product diversity. The entire preparation process is relatively simple, and the parameters of each step are easy to control, making it suitable for large-scale industrial production. It has broad market application prospects and is of significant practical importance for promoting the upgrading of the highland barley industry and enriching the supply of functional foods in the market. Attached Figure Description

[0017] Figure 1 Flowchart of the process for preparing high-fragrant highland barley liquor;

[0018] Figure 2 GABA content in barley soaked for 12 hours at different germination times;

[0019] Figure 3 GABA content in barley soaked for 24 hours at different germination times;

[0020] Figure 4 The state of roots, milk, and buds of barley after germination, as well as the GABA content;

[0021] Figure 5 Images of the appearance of highland barley flour and highland barley liquor after processing with different process parameters;

[0022] Figure 6 Content of pyrazine and furan aroma compounds in barley liquor after processing with different process parameters. Detailed Implementation

[0023] This invention provides a method for preparing a highly aromatic barley liquid rich in GABA, comprising the following steps: soaking barley grains, germinating them after soaking, drying and fixing the germinated barley, crushing and roasting it to obtain barley powder; and filtering the gelatinized barley powder to obtain a supernatant.

[0024] The present invention preferably selects barley raw materials (barley grains) that are plump, free from mold, defects, and insect infestation. The barley grains are preferably washed to remove impurities before soaking. The washing method includes: mixing the barley grains with 3-4 times their weight of water, stirring, washing, and discarding the washing water. The washing is performed 3-5 times, preferably 4 times, until the washing water is clear and transparent. The soaking temperature is 28-32℃, preferably 29℃, 30℃, or 31℃, and the soaking time is 11-13 hours, preferably 12 hours.

[0025] The preferred method for germination in this invention is to spread the soaked barley grains evenly in a petri dish and place it in a constant temperature and humidity incubator for germination. The germination temperature is 24~26℃, preferably 25℃, and the relative humidity is 88~92%, preferably 89%, 90% or 91%. The germination time is 50~70h, preferably 55~65h, more preferably 60h. It is also preferred to spray water every 6h to maintain humidity.

[0026] The drying and fixing method of the present invention includes: washing the germinated barley and drying it at 45~55℃ for 7~9 hours, wherein the temperature is preferably 50℃ and the treatment time is preferably 8 hours.

[0027] The pulverization described in this invention involves pulverizing dried and fixed germinated barley rich in GABA, preferably passing the pulverized barley through a 60-100 mesh sieve, and more preferably through a 70-mesh, 80-mesh, or 90-mesh sieve.

[0028] The stir-frying process described in this invention is preferably carried out in a wok. The stir-frying method includes: stir-frying at 58-62℃ and 110-130W for 8-12 minutes, wherein the preferred temperature is 59℃, 60℃, or 61℃, the preferred power is 120W, and the preferred time is 9 minutes, 10 minutes, or 11 minutes. This invention enhances the product flavor by utilizing the Maillard reaction through stir-frying.

[0029] The gelatinization method of the present invention includes: mixing barley flour and water at a material-to-liquid ratio of 1g:(12~18)mL, and gelatinizing at 92~98℃ for 12~18min, wherein the material-to-liquid ratio is preferably 1g:13mL, 1g:14mL, 1g:15mL, 1g:16mL, or 1g:17mL; wherein the gelatinization temperature is preferably 93℃, 94℃, 95℃, 96℃, or 97℃, and the gelatinization time is preferably 13min, 14min, 15min, 16min, or 17min.

[0030] The present invention preferably involves sterilizing and filling the filtered supernatant to obtain a highly aromatic barley liquor rich in GABA.

[0031] This invention involves a series of processes including selection and cleaning of highland barley, soaking, germination and cultivation, drying and fixation, flavoring and roasting, gelatinization and extraction, filtration and bottling. Specific parameters are set at key stages such as soaking, germination, and roasting to increase the content of GABA and soluble sugars in the highland barley. The resulting highly aromatic highland barley liquor not only retains the nutritional components of highland barley but is also rich in GABA. Simultaneously, the content of aromatic compounds such as pyrazines and furans is significantly increased, resulting in excellent taste and flavor, combined with nutritional and health benefits. It is suitable for industrial production and has broad market application prospects. The process flow diagram for preparing the highly aromatic highland barley liquor is shown below. Figure 1 As shown.

[0032] The present invention also provides a high-fragrant barley liquid rich in GABA prepared by the above preparation method, wherein the GABA content in the high-fragrant barley liquid can reach 0.85 mg / g.

[0033] The present invention also provides the application of the above-mentioned GABA-rich high-fragrant highland barley liquid in the preparation of highland barley beverages.

[0034] The present invention also provides a GABA-rich high-aroma barley beverage, comprising the above-mentioned GABA-rich high-aroma barley liquid. The high-aroma barley beverage of the present invention also includes feasible excipients in food, which can be conventionally added according to the specific flavor and taste of the beverage being prepared; the content of high-aroma barley liquid in the high-aroma barley beverage is 30~100wt%, preferably 60~90wt.

[0035] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0036] Unless otherwise specified, the following embodiments are all conventional methods.

[0037] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0038] Example 1 Preparation of high-fragrant highland barley liquor: 1. Selection and cleaning of barley raw materials: Select barley raw materials with plump grains and no mold. Mix the barley grains with 3 times their weight of water, stir and wash, and discard the washing water. Wash until the washing water is clear and transparent to remove surface impurities. Wash a total of 4 times. 2. Soaking: Place the washed barley grains in 30℃ water and soak for 12 hours; 3. Germination: Place the soaked barley grains in an incubator at a germination temperature of 25℃. Spray water every 6 hours to maintain a relative humidity of 90% in the incubator. Germination time is 60 hours to obtain germinated barley.

[0039] 4. Drying and fixing: Place the germinated barley in a drying oven and dry it at 50℃ for 8 hours.

[0040] 5. Aroma and roasting: Grind the dried barley into powder and pass it through an 80-mesh sieve. Roasting conditions are 60℃, 120W, and 10 minutes.

[0041] 6. Gelatinization and extraction: Mix the processed barley flour with water at a material-to-liquid ratio of 1g:15mL, keep it at 95℃ for 15min for gelatinization, filter and take the supernatant.

[0042] 7. Filtration and filling: Fill the supernatant into sterilized glass bottles to obtain the final product (high-fragrant highland barley liquid).

[0043] Example 2 Preparation of high-fragrant highland barley liquor: 1. Selection and cleaning of barley raw materials: Select barley raw materials with plump grains and no mold. Mix the barley grains with 3 times their weight of water, stir and wash, and then discard the washing water. Wash until the washing water is clear and transparent to remove surface impurities. Wash a total of 3 times. 2. Soaking: Place the washed barley grains in water at 28℃ and soak for 13 hours; 3. Germination: Place the soaked barley grains in an incubator at a germination temperature of 24℃. Spray water every 6 hours to maintain a relative humidity of 88% in the incubator. The germination time is 55 hours to obtain germinated barley.

[0044] 4. Drying and fixing: Place the germinated barley in a drying oven and dry it at 45℃ for 9 hours.

[0045] 5. Aroma and roasting: Crush the dried barley through a 60-mesh sieve and roast it at 58℃, 110W for 12 minutes.

[0046] 6. Gelatinization and extraction: Mix the processed barley flour with water at a material-to-liquid ratio of 1g:12mL, keep it at 92℃ for 18min for gelatinization, filter and take the supernatant.

[0047] 7. Filtration and filling: Fill the supernatant into sterilized glass bottles to obtain the final product (high-fragrant highland barley liquid).

[0048] Example 3 Preparation of high-fragrant highland barley liquor: 1. Selection and cleaning of barley raw materials: Select barley raw materials with plump grains and no mold. Mix the barley grains with 3 times their weight of water, stir and wash, and discard the washing water. Wash until the washing water is clear and transparent to remove surface impurities. Wash a total of 5 times. 2. Soaking: Place the washed barley grains in water at 32℃ and soak for 11 hours; 3. Germination: Place the soaked barley grains in an incubator at a germination temperature of 26℃. Spray water every 6 hours to maintain a relative humidity of 92% in the incubator. The germination time is 65 hours to obtain germinated barley.

[0049] 4. Drying and fixing: Place the germinated barley in a drying oven and dry it at 55℃ for 7 hours.

[0050] 5. Aroma and roasting: Grind the dried barley into powder and pass it through a 100-mesh sieve. Roasting conditions are 62℃, 130W, and 8 minutes.

[0051] 6. Gelatinization and extraction: Mix the processed barley flour with water at a material-to-liquid ratio of 1g:18mL, keep it at 98℃ for 12min for gelatinization, filter and take the supernatant.

[0052] 7. Filtration and filling: Fill the supernatant into sterilized glass bottles to obtain the final product (high-fragrant highland barley liquid).

[0053] Test case 1. The detection methods for each indicator in the experiment are as follows: γ-Aminobutyric acid: (1) Pretreatment of germinated barley: Weigh 1g of barley powder (or freeze-dried barley liquid sample) and place it in a 25mL centrifuge tube. Add 10mL of 70% ethanol, sonicate at 40℃ for 40min, centrifuge at 1000r / min for 10min and discard the precipitate. Filter the supernatant through a 0.22µm filter membrane and store it in a 4℃ refrigerator for later use. (2) Pre-column derivatization method: Take 1mL of supernatant and place it in a 10mL brown bottle. Add 1mL of 0.5mol / L sodium bicarbonate (pH=9.0) solution and 1mL of 1% FDNB acetonitrile solution. Mix well and place in a 60℃ water bath in the dark for 1h. Remove and cool, then add phosphate buffer solution at pH=7.2 to the mark. (3) Preparation of the mark: Take 10mg of GABA standard and dissolve it in 10mL of ultrapure water to prepare a 1mg / mL solution. Take 1 mL of standard sample, derivatize and dilute it, filter it through a 0.45 μm filter membrane, and inject it. (4) Chromatographic conditions: Waters 600 and Waters 2489 UV detectors, C18 column (250 mm × 4.6 mm, 5 μm), mobile phase is acetonitrile:water:phosphate buffer (pH=7.2)=20:20:60, detection wavelength is 360 nm, flow rate is 1 mL / min, column temperature is 35 ℃, and injection volume is 5 μL.

[0054] Soluble sugars: Weigh 20 mg of highland barley powder (or lyophilized highland barley liquid sample), add 500 μL of methanol:isopropanol:water (3:3:2 V / V / V) extract, vortex for 3 min, and sonicate in a water bath at 4 °C for 30 min. Centrifuge the sample at 14000 r / min for 3 min at 4 °C, collect 20 μL of supernatant, add 20 μL of 100 μg / mL ribitol internal standard solution, add 100 μL of methanol-pyridine (15 mg / mL), and incubate at 37 °C for 2 h. Then add 100 μL of BSTFA and incubate at 37 °C for 30 min to obtain the derivatized solution. Transfer 50 μL of the derivatized solution, dilute with hexane to 1 mL, and store in a brown syringe for GC-MS analysis.

[0055] Total phenols and total flavonoids: Weigh 2g of highland barley powder (or freeze-dried highland barley liquid sample), add 25mL of 70% acetone solution, mix well, extract by sonication for 120min, centrifuge at 4000r / min for 10min, and take the supernatant to obtain the test solution.

[0056] Total polyphenol determination: Pipette 25 μL of the test solution, add 125 μL of 10% Folin-Ciocalteu reagent, let stand for 10 min, then add 125 μL of 7.5% Na₂CO₃ solution, react in the dark for 30 min, and measure the absorbance at a wavelength of 760 nm. Calculate the total polyphenol mass fraction using a standard curve plotted with gallic acid as the standard, and express the results in mg / g.

[0057] Determination of total flavonoids: Pipette 50 μL of the test solution, add 20 μL of 0.5 mol / L NaNO2 solution, let stand for 5 min, then add 20 μL of 0.3 mol / L AlCl3 solution, let stand for 6 min, then add 200 μL of 0.5 mol / L NaOH solution, mix well, let stand for 15 min, and measure the absorbance at a wavelength of 510 nm. Calculate the total flavonoid mass fraction using a standard curve plotted with rutin as the standard, and express the result in mg / g.

[0058] Determination of aromatic active compounds using HS-SPME-GC-MS / O: Accurately transfer 5.0 mL of barley liquor into a 20 mL headspace vial, add 3 μL of internal standard, and pre-place the rotor inside. Seal the headspace vial with a PTFE / silicone septum and extract the aroma compounds from the barley powder at a water bath temperature of 60 °C. Shake the vial using a constant-temperature shaker, stabilize for 15 min, then insert the prepared SPME fiber into the vial above the sample surface and incubate at 60 °C for 30 min. Finally, remove the fiber from the vial and immediately insert it into the GC for aroma analysis. Then, desorb the fiber at 250 °C for 5 min to ensure complete removal of the odor. Separation was performed using a DB-5 GC. The carrier gas was helium with a purity higher than 99.99%. Gas chromatography separation was performed in non-separation mode with a helium flow rate of 1.5 mL / min. The injector temperature was 250 °C, and the mass spectrometer source temperature was 230 °C. The gas chromatography column temperature was set as follows: hold at 40℃ for 2 min, then increase to 120℃ at 5℃ / min, hold for 0 min, then increase to 240℃ at 12℃ / min, and hold for 10 min. The mass selective detector (MSD) was in positive ionization mode, with a mass scan range of 33-495 u and a scan current of 70 eV. The eluents from the gas chromatography column were separated at a 1:1 volume ratio, meaning 50% of the eluent was analyzed via the olfactory detection port, and the remaining eluent was analyzed via the mass spectrometer. The temperatures of the transfer line and the GC-O olfactory port were 200℃ and 220℃, respectively.

[0059] 2. Verification of different soaking times The selection and cleaning of barley raw materials were the same as in Example 1. The cleaned barley grains were placed in water at 30°C and soaked for 12 and 24 hours respectively. Barley that had not been soaked and germinated was used as the control group. The results are shown in Table 1.

[0060] Table 1. Effects of different soaking times on GABA and soluble sugar content.

[0061] The results showed that the content of γ-aminobutyric acid was effectively increased under the condition of soaking for 12 hours, and the difference was significant compared with that of no soaking and soaking for 24 hours.

[0062] 3. Verification of different germination times (1) The selection, cleaning, and soaking of barley raw materials were the same as in Example 1. The soaked barley grains were placed in an incubator with a germination temperature of 25°C. Water was sprayed every 6 hours to maintain a relative humidity of 90%. Germination times were set to 24h, 36h, 48h, 60h, and 72h to obtain germinated barley. Barley that had not been soaked and germinated was used as a control group. The results are shown in Table 2.

[0063] Table 2. Effects of different germination times on GABA and soluble sugar content.

[0064] The results showed that the GABA content was effectively increased after 60 hours of germination, and was significantly different from other groups.

[0065] (2) The selection and cleaning of barley raw materials were the same as in Example 1. The cleaned barley grains were placed in water at 30°C and soaked for 12h and 24h respectively. The barley grains soaked for different times were placed in an incubator with a germination temperature of 25°C. Water was sprayed every 6h to maintain a relative humidity of 90%. The germination times were set to 24h, 36h, 48h, 60h, and 72h respectively to obtain germinated barley. The GABA content of the germinated barley in each group was detected, and the results are as follows. Figures 2-3 As shown.

[0066] The results showed that after soaking for 12 hours, the GABA content first increased and then decreased with the increase of germination time, reaching its maximum at 60 hours of germination; after soaking for 24 hours, the GABA content first increased and then decreased with the increase of germination time, reaching its maximum at 24 hours of germination, but the overall effect was lower than that of the 12-hour soaking group.

[0067] (3) The selection, cleaning, soaking, and germination of barley raw materials were the same as in Example 1. The state of the germinated barley roots, milk, and sprouts was observed, and their GABA content was tested. The results are as follows: Figure 4 As shown.

[0068] The results showed that during the germination process from 0 to 72 hours, barley grains successively experienced typical growth stages such as radicle breakthrough and plumule elongation. The GABA content in different parts during this period was analyzed. Figure 4 The study found that GABA accumulation exhibited a clear tissue-specific pattern: the highest content (approximately 0.32 mg / g) was found in the roots, followed by the shoots (approximately 0.28 mg / g). This result clearly indicates that the roots and shoots are the main sites of GABA synthesis and accumulation. Therefore, preserving the roots during subsequent processing is crucial for maximizing the GABA nutritional value of the final product, and also explains why fully germinated barley (60 hours after germination) was chosen as a high-GABA raw material for further research.

[0069] 4. Verification under different frying conditions The selection, cleaning, soaking, germination, drying, and fixation of barley raw materials were the same as in Example 1. The dried barley was crushed and passed through an 80-mesh sieve, and then roasted under different conditions: (1) roasting conditions were 60℃, 120W, and 10min; (2) roasting conditions were 120℃, 800W, and 5min; and (3) roasting conditions were 160℃, 1000W, and 3min. Barley that had not been soaked and germinated was used as a control group, and the results are shown in Table 3.

[0070] Table 3. Effects of different roasting conditions on GABA and soluble sugar content.

[0071] The results showed that the GABA content was highest and well preserved when stir-fried at 60℃, 12W, and 10min.

[0072] 5. Comparison of high-fragrant barley liquor prepared under different conditions The selection, cleaning, soaking, germination, drying and fixing of barley raw materials were the same as in Example 1. The dried barley was crushed and passed through an 80-mesh sieve, and then roasted under different conditions: (1) roasting conditions: 60℃, 120W, 10min; (2) roasting conditions: 120℃, 800W, 5min; (3) roasting conditions: 160℃, 1000W, 3min; (4) no roasting. Gelatinization was the same as in Example 1. Using 3℃ soaking for 12h and 25℃ germination for 60h (no roasting) as the control group, the color difference and related indicators of the prepared high-fragrance barley liquid were measured, and the results are shown in Tables 4 and 5. The appearance of barley powder and barley liquid after processing with different process parameters are shown in Tables 4 and 5. Figure 5 As shown, the contents of pyrazine and furan aroma compounds in the liquor of germinated barley after processing with different process parameters are as follows: Figure 6As shown in the figure, A represents the control group, B represents the group soaked at 30℃ for 12h and germinated at 25℃ for 60h (unroasted), C represents the group germinated at 60℃, 120W for 10min, D represents the group germinated at 120℃, 800W for 5min, and E represents the group germinated at 160℃, 1000W for 3min.

[0073] Table 4 Color differences of high-fragrant highland barley liquor obtained under different conditions

[0074] Table 5. Differences in GABA, soluble sugar, and total free amino acid content of high-fragrant highland barley liquor obtained under different conditions.

[0075] Table 6. Differences in aroma compounds of high-fragrance barley liquor obtained under different conditions.

[0076] The results showed that the present invention soaked barley at 30℃ for 12 hours and germinated it at 25℃ for 60 hours to obtain high-GABA germinated barley. After drying, fixing and pulverizing it, it was roasted at 60℃ and 120W for 10 minutes. The resulting germinated barley beverage not only had a bright and vivid color, but also had a further increase in the content of γ-aminobutyric acid, soluble sugars and other bioactive compounds. At the same time, the content of aromatic compounds such as pyrazines and furans was greatly increased.

[0077] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a highly aromatic barley liquor rich in GABA, characterized in that, Includes the following steps: Barley grains are soaked, then germinated. The germinated barley is dried, fixed, crushed, and roasted to obtain barley flour. The barley flour is gelatinized and filtered to obtain the supernatant. The soaking temperature is 28~32℃, and the soaking time is 11~13h; The germination temperature is 24~26℃, the relative humidity is 88~92%, and the time is 50~70h; The stir-frying method includes: stir-frying at 58~62℃ and 110~130W for 8~12 minutes.

2. The preparation method according to claim 1, characterized in that, The barley grains are washed before soaking. The washing method includes mixing and stirring the barley grains with 3 to 4 times their weight of water, and washing them 3 to 5 times.

3. The preparation method according to claim 1, characterized in that, The drying and fixing method includes: washing the germinated barley and drying it at 45~55℃ for 7~9 hours.

4. The preparation method according to claim 1, characterized in that, The powder is then passed through a 60-100 mesh sieve.

5. The preparation method according to claim 1, characterized in that, The gelatinization method includes: mixing barley flour and water at a material-to-liquid ratio of 1g:(12~18)mL, and gelatinizing at 92~98℃ for 12~18min.

6. The high-fragrant barley liquor rich in GABA prepared by the preparation method according to any one of claims 1 to 5.

7. The application of the GABA-rich, highly aromatic highland barley liquid according to claim 6 in the preparation of highland barley beverages.

8. A highly aromatic barley beverage rich in GABA, characterized in that, It includes the GABA-rich high-fragrant barley liquid as described in claim 6.

9. The GABA-rich, highly aromatic highland barley beverage according to claim 8, characterized in that, The high-fragrant highland barley beverage also includes food additives.

10. The GABA-rich, highly aromatic highland barley beverage according to claim 8, characterized in that, The content of high-fragrant highland barley liquid in the high-fragrant highland barley beverage is 30~100wt%.

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