CN104544433A - Preparation method for highland barley fiber and cereal drink - Google Patents
Preparation method for highland barley fiber and cereal drink Download PDFInfo
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- CN104544433A CN104544433A CN201410845100.4A CN201410845100A CN104544433A CN 104544433 A CN104544433 A CN 104544433A CN 201410845100 A CN201410845100 A CN 201410845100A CN 104544433 A CN104544433 A CN 104544433A
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- highland barley
- slurries
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- sodium carboxymethylcellulose
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 77
- 235000013339 cereals Nutrition 0.000 title claims abstract description 25
- 239000000835 fiber Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 78
- 239000000084 colloidal system Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 14
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 14
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 13
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 13
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
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- 208000027219 Deficiency disease Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
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- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
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- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
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- 230000009965 odorless effect Effects 0.000 description 1
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- 239000000575 pesticide Substances 0.000 description 1
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- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method for a highland barley fiber and cereal drink. The preparation method comprises the following steps: baking, soaking, grinding by a colloid grinder, adding water for gelatinizing, grinding by the colloid grinder again, filtering to remove residues, mixing erythritol, sodium carboxymethylcellulose, distilled glycerin monostearate and sucrose fatty acid ester, homogenizing, performing instantaneous ultrahigh-temperature sterilization, and sterilely filling. With the adoption of the method, the problems of easiness for causing deposition and layering phenomena in a production process of highland barley drinks are well solved; moreover, the highland barley fiber and cereal drink is not subjected to any chemical extraction process in the production process, completely retains dietary fibers in highland barley, brings beneficial effects of the dietary fibers into play, can retain color, aroma and taste of the highland barley to a maximum extent, is uniform and fine in mouth feel, has rich aroma of the highland barley and texture of cereals, is fragrant, sweet, delicious, rich in nutrition and unique in flavor, and guarantees drinking safety.
Description
Technical field
The invention belongs to food technology field, in particular to a kind of highland barley fiber cereal beverage and preparation method thereof.
Background technology
Highland barley, Plant Taxonomy belongs to grass family Tribe Triticeae Hordeum, also known as hull-less barley, meter great Mai, naked barley etc., it is a mutation of barley, annual or more year raw herbaceous plant, being the irreplaceable staple food grains of Tibetan area peasants and herdsmen, is also the important source material of the farming industry such as the main feed in Tibetan area and brewing industry.Highland barley is in highlands, and mostly growth is in remote mountain area and pastoral area, growth period generally not applying pesticides, also seldom disease and pest occurring, is the food of the real green non-pollution in highlands.
The nutritional labeling that highland barley has " three high two low " (high protein, high microsteping, homovitamin and low fat, low sugar), nutrition is extremely abundant.Highland barley is a kind of fabulous health care crop, and its seed coat is thicker, and dietary fiber content is up to 13.4%, be almost in all crops the highest (being only second to soya bean), wherein SDA has adjustment carbohydate metabolism, reduces human cholesterol content, effect of angiocardiopathy preventing; IDF is the part of highland barley plant cell membrane, and have and absorb the characteristic of body moisture and the effect of good Constipation, the toxin in purged body, is called as " the clear husband of enteron aisle "; In highland barley, beta glucan average content is 4.58%, is that the world contains the highest wheat crops of beta glucan, to reducing blood fat, increasing WeiDongLi Capsule, preventing the aspect such as altitude sickness, diabetes from having unique health-care effect.In addition, in highland barley, protein average content is 11.37%, particularly 8 seed amino acids of needed by human, and especially the content of lysine and tryptophan is all apparently higher than wheat, paddy rice and corn; In highland barley, the average content of crude fat is 2.13%, than corn and oat low, but higher than wheat and paddy rice; Its amylopectin content is high, and average out to 74-78%, has inhibitory action to hyperhydrochloria; Highland barley contains mineral matter, amino acid and the vitamin abundanter than other cereal, often eats and can solve human nutrition deficiency disease; Also containing the trace element-selenium of the needed by human that the United Nations's health organization is determined in highland barley, is the cancer-resisting element of unique identification at present.Why Tibetan compatriot lacking the extremely frigid zones existence of gourd, fruit and vegetable, can be undivided with edible highland barley.
In recent years, along with to the progress of barley nutritional composition and functional study and the development of food processing industry, highland barley, except as except the grain ration of Tibetan compatriot and the raw material of highland barley white wine, is much that the product of primary raw material occurs, successively as barley wine, highland barley powder, barley nutritional powder etc. with highland barley.But its processing is scarcely out of swaddling-clothes substantially, and product is single, and added value is low, though the highland barley product of production remains the prototype original flavor of raw material, product is also very coarse, and lack the market competitiveness, prospect is pessimistic.And due to the coarse mouthfeel of highland barley raw material, digestibility is lower; Highland barley flour protein content is high, and mucedin is low, can not form gluten; Highland barley flour content of starch and general cereal materials close, but its amylopectin content is high, makes solution viscosity high, and these all make it apply and receive limitation, and the effective exploitation seriously constraining highland barley resource utilizes.
Chinese patent 201110442798.1 discloses a kind of highland barley cereal beverage, it is characterized in that: its Beverage Service composition by weight percent is: sucrose 0.5%, compound emulsifying agent (monoglyceride: lecithin 2:3) 0.05-0.08%, sodium alginate 0.05%, xanthans 0.01%, roasting barley essence 0.005%, surplus is water and highland barley.Its preparation method concrete steps are as follows: pulverized 20 mesh sieves by after highland barley complete for form baking cooling, highland barley flour is added water boil gelatinization, adjust and add high-temperatureα-amylase after pH value and glucoamylase carries out enzymolysis, terminate rear heating and boil the enzyme that goes out, and filter while hot.Required sucrose and emulsifying agent etc. are first dissolved in mixed dissolution in a small amount of filtrate, and join in remaining filtrate after high-speed shearing machine emulsion dispersion is even and stir evenly, twice homogenization, adopts sterile filling or hot filling mode, gets product after high temperature sterilization.This invention is after gelatinization is pulverized in highland barley baking, by slurries enzymolysis, filter after the cereal beverage of clear made, combine highland barley and be rich in the nutritional labelings such as essential amino acid, vitamin and mineral matter, maintain the distinctive color and luster of highland barley and local flavor, clean taste.But through this technique make highland barley cereal beverage because of after enzymolysis process and first coarse filtration (100 order) essence filter (270-360 order) make beverage viscosity not high slag separating technology, there is no the texture of cereal, and have lost the distinctive nutritional labeling of a large amount of highland barleys---dietary fiber.
How to produce a beverage that can keep the distinctive color and luster of highland barley and local flavor, and retain its distinctive nutritional labeling---the integrality of dietary fiber is problem demanding prompt solution.
Summary of the invention
The present invention seeks to aly to meet domestic product technique for developing, and the highland barley fiber cereal beverage of color and luster local flavor and good stability, solve the problem easily producing precipitation and lamination in Highland barley beverage production process, dietary fiber in complete reservation highland barley, the beneficial effect of itself can be played, and the color of highland barley can be retained to greatest extent, make the mouthfeel uniform and smooth of beverage, there are strong wheat fragrance and the texture of cereal, fragrant and sweet good to eat, nutritious, unique flavor, ensures the security of drinking.For realizing object of the present invention, adopt following technical scheme:
The invention provides a kind of preparation method of highland barley fiber cereal beverage, its technological process is: baking → soak → cross the colloid mill → gelatinization → secondary that adds water to cross colloid mill → filter and remove residue → add antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester allotment → homogeneous → ultra high temperature short time sterilization → sterile filling.
Specifically comprise the following steps:
A. highland barley complete for form is placed in baking box 130-150 DEG C of baking 10-15min, makes highland barley give out strong wheat fragrance, and crisp taste, then heat-insulation soaking 6h in 60 DEG C of water;
B. by ratio defibrination in colloid mill of the 1:15-20 by weight of highland barley and the water after soaking;
C. gelatinization 30min is boiled in the highland barley slurries heating after being ground by glue, and constantly stirs in case grouting liquid is heated inequality, complete to gelatinization;
D. after cooling, slurries are crossed colloid mill defibrination again, cross 40 mesh sieves afterwards, must sieve slurries;
E. according to weight portion, sieve slurries: antierythrite: sodium carboxymethylcellulose: Distilled glycerin monostearate: sucrose fatty ester 100:1.0-1.2:0.15-0.25:0.07-0.09:0.05-0.07, mixing; Described antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester first mix, and dissolve with 10 weight portion 60-70 DEG C of warm water, cross colloid mills, then mix with the 100 weight portions slurries that sieve;
F. carry out homogeneous at 65 DEG C, adopt twice homogenization, first time homogenization pressure be 40-50Mpa, second time homogenization pressure is 30-40Mpa;
G. ultra high temperature short time sterilization 121 DEG C of 15-30s, sterile filling.
Beneficial effect of the present invention is: in process of production not through any chemical extraction process, not only completely remain distinctive nutritional labeling---dietary fiber in highland barley, itself beneficial effect to human body can be played, and the distinctive peculiar smell of enzymolysis product in enzymolysis process can not be produced, remain the color of highland barley to greatest extent, viscosity is high, mouthfeel uniform and smooth, there are strong wheat fragrance and the texture of cereal, fragrant and sweet good to eat, nutritious, unique flavor, ensure that the security of drinking.This research reasonable selection raw material adds the assembly of science, and order formula is more perfect, reasonable.Rational highland barley, antierythrite content make drink sugariness moderate, meet the taste of most crowd.Antierythrite is the sweetener of natural zero-calorie, and involved in sugar metabolism and change of blood sugar, be not suitable for patients with diabetes mellitus, and Human Tolerance amount is the highest, and unlikely fermentation in colon, can avoid digestive discomfort.Sodium carboxymethylcellulose is good emulsion stabilizer, thickener, and has and excellent to freeze, melt stability, and can improve the local flavor of product, prolongation storage time.Distilled glycerin monostearate is emulsifying agent, can promote that drink becomes stabilized emulsion, drink is maintained a relatively stable state in a long time.Sucrose fatty ester odorless, tasteless is nontoxic, is a kind of good food emulsifying agent, has good emulsification, dispersion, viscosity to regulate, prevent the performances such as aging, antibacterial, makes drink more stable, delay drink aging, extend the preservation time of drink.Though beverage of the present invention does not carry out enzymolysis, still can keep good stability, and be suitable for diabetes patients.
During this Product processing, by baking, gelatinization highland barley, make its crisp taste, make the taste of product better, stability is better, during constant volume mixing, homogenization pressure is 40-50Mpa, be beneficial to product and keep good suspending stabilized state, carry out sterile filling after filling employing ultra high temperature short time sterilization, extend the shelf-life of product further.
Detailed description of the invention
Embodiment one
A preparation method for highland barley fiber cereal beverage, its technological process is: baking → soak → cross the colloid mill → gelatinization → secondary that adds water to cross colloid mill → filter and remove residue → add antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester allotment → homogeneous → ultra high temperature short time sterilization → sterile filling.
Preparation method comprises the following steps:
A. highland barley complete for form is placed in baking box 150 DEG C baking 10min, makes highland barley give out strong wheat fragrance, and crisp taste, then heat-insulation soaking 6h in 60 DEG C of water;
B. by ratio defibrination in colloid mill of the 1:15 by weight of highland barley and the water after soaking;
C. gelatinization 30min is boiled in the highland barley slurries heating after being ground by glue, and constantly stirs in case grouting liquid is heated inequality, complete to gelatinization;
D. after cooling, slurries are crossed colloid mill defibrination again, cross 40 mesh sieves afterwards, must sieve slurries;
E. according to weight portion, sieve slurries: antierythrite: sodium carboxymethylcellulose: Distilled glycerin monostearate: sucrose fatty ester 100:1.0:0.25:0.09:0.07, mixing; Antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester first mix, and dissolve with 10 weight portion 60-70 DEG C of warm water, cross colloid mills, then mixs, in order to avoid each additive dissolves inequality with the 100 weight portions slurries that sieve;
F. carry out homogeneous at 65 DEG C, adopt twice homogenization, first time homogenization pressure be 50Mpa, second time homogenization pressure is 40Mpa;
G. ultra high temperature short time sterilization 121 DEG C of 15-30s, sterile filling.
The highland barley fiber cereal beverage prepared by this method is not only complete remains distinctive nutritional labeling---dietary fiber in highland barley, itself beneficial effect to human body can be played, and the distinctive peculiar smell of enzymolysis product in enzymolysis process can not be produced, remain the color of highland barley to greatest extent, viscosity is high, mouthfeel uniform and smooth, there are strong wheat fragrance and the texture of cereal, fragrant and sweet good to eat, nutritious, unique flavor, ensure that the security of drinking.And though the present invention is without enzymolysis, the stability of beverage can be kept well, prevent beverage from occurring the situation of sedimentation layering.
Embodiment two
A preparation method for highland barley fiber cereal beverage, its technological process is: baking → soak → cross the colloid mill → gelatinization → secondary that adds water to cross colloid mill → filter and remove residue → add antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester allotment → homogeneous → ultra high temperature short time sterilization → sterile filling.
Preparation method comprises the following steps:
A. highland barley complete for form is placed in baking box 130 DEG C baking 15min, makes highland barley give out strong wheat fragrance, and crisp taste, then heat-insulation soaking 6h in 60 DEG C of water;
B. by ratio defibrination in colloid mill of the 1:20 by weight of highland barley and the water after soaking;
C. gelatinization 30min is boiled in the highland barley slurries heating after being ground by glue, and constantly stirs in case grouting liquid is heated inequality, complete to gelatinization;
D. after cooling, slurries are crossed colloid mill defibrination again, cross 40 mesh sieves afterwards, must sieve slurries;
E. according to weight portion, sieve slurries: antierythrite: sodium carboxymethylcellulose: Distilled glycerin monostearate: sucrose fatty ester 100:1.2:0.15:0.09:0.07, mixing; Antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester first mix, and dissolve with 10 weight portion 60-70 DEG C of warm water, cross colloid mills, then mixs, in order to avoid each additive dissolves inequality with the 100 weight portions slurries that sieve;
F. carry out homogeneous at 65 DEG C, adopt twice homogenization, first time homogenization pressure be 40Mpa, second time homogenization pressure is 30Mpa;
G. ultra high temperature short time sterilization 121 DEG C of 15-30s, sterile filling.
The highland barley fiber cereal beverage prepared by this method is not only complete remains distinctive nutritional labeling---dietary fiber in highland barley, itself beneficial effect to human body can be played, and the distinctive peculiar smell of enzymolysis product in enzymolysis process can not be produced, remain the color of highland barley to greatest extent, viscosity is high, mouthfeel uniform and smooth, there are strong wheat fragrance and the texture of cereal, fragrant and sweet good to eat, nutritious, unique flavor, ensure that the security of drinking.And though the present invention is without enzymolysis, the stability of beverage can be kept well, prevent beverage from occurring the situation of sedimentation layering.
Above by detailed description of the invention to invention has been detailed description, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (2)
1. the preparation method of highland barley fiber cereal beverage, is characterized in that comprising the following steps:
A. highland barley is placed in baking box 130-150 DEG C of baking 10-15min, makes highland barley give out strong wheat fragrance, and crisp taste, then heat-insulation soaking 6h in 60 DEG C of water;
B. by ratio defibrination in colloid mill of the 1:15-20 by weight of highland barley and the water after soaking;
C. gelatinization 30min is boiled in the highland barley slurries heating after being ground by glue, and constantly stirs in case grouting liquid is heated inequality, complete to gelatinization;
D. after cooling, slurries are crossed colloid mill defibrination again, cross 40 mesh sieves afterwards, must sieve slurries;
E. according to weight portion, sieve slurries: antierythrite: sodium carboxymethylcellulose: Distilled glycerin monostearate: sucrose fatty ester 100:1.0-1.2:0.15-0.25:0.07-0.09:0.05-0.07, mixing; Described antierythrite, sodium carboxymethylcellulose, Distilled glycerin monostearate, sucrose fatty ester first mix, and dissolve with 10 weight portion 60-70 DEG C of warm water, cross colloid mills, then mix with the 100 weight portions slurries that sieve;
F. homogeneous is carried out at 65 DEG C;
G. ultra high temperature short time sterilization 121 DEG C of 15-30s, sterile filling.
2. preparation method according to claim 1, is characterized in that step f homogeneous is twice homogenization, and homogenization pressure is 40-50Mpa for the first time, and second time homogenization pressure is 30-40Mpa.
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| CN110881525A (en) * | 2018-09-11 | 2020-03-17 | 南京农业大学 | Production technology of highland barley milk beverage rich in phenolic acid |
| CN113925091A (en) * | 2021-11-17 | 2022-01-14 | 肖强 | Preparation method of highland barley whole plant whey |
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