CN109349482A - It is a kind of using frying barley as the preparation method of the fermented beverage of raw material - Google Patents
It is a kind of using frying barley as the preparation method of the fermented beverage of raw material Download PDFInfo
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- CN109349482A CN109349482A CN201811238948.5A CN201811238948A CN109349482A CN 109349482 A CN109349482 A CN 109349482A CN 201811238948 A CN201811238948 A CN 201811238948A CN 109349482 A CN109349482 A CN 109349482A
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- 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
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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Abstract
The present invention relates to a kind of using frying barley as the preparation method of the fermented beverage of raw material, belongs to the preparation technical field of non-alcoholic beverage；Specific steps are as follows: complete barley corn is chosen, with clear water soaking and washing, draining drying；It is stir-fried using rotary electromagnetic frying machine to barley corn, after barley corn is in faint yellow and fragrant, stops stir-frying；Then it is crushed, after sieve screens, obtains frying pearling cone meal；The hot water of addition impregnates, and obtains mixed liquor, and after cooling, inoculating lactic acid bacterium ferments, and is filtered or be centrifuged after fermentation to obtain fermentation liquid, adds sweetener and stabilizer is deployed to get product；Raw materials of the present invention are frying barley, abundance, cheap；Not only has the health efficacy of barley, lactic acid bacteria therein also has preferable effect to intestinal health as probiotics, and preparation process is simple, has a extensive future.
Description
Technical field
The present invention relates to a kind of using frying barley as the preparation method of the fermented beverage of raw material, belongs to the system of non-alcoholic beverage
Standby technical field.
Background technique
Lactic acid bacteria beverage is the beverage products extensively to get consumer reception on Vehicles Collected from Market, can not only promote nutrient
Digestion and absorption, also have both the beneficial function of lactic acid bacteria, to maintenance intestinal flora balance, stimulation intestinal movement, improve defecation,
Inhibit harmful bacteria proliferation, reduce harmful substance and generate, treatment function of intestinal canal disorder has preferable effect.On domestic market compared with
Representational active lactic acid bacteria drink mainly has that chlorella yakult, taste are complete, the every benefit of Erie adds, the excellent benefit C of Mongolia Ox etc., nutrition and function
Ingredient is mainly white granulated sugar, milk powder and lactic acid bacteria etc., and product form is more single.
For barley rich in a variety of physiological activity such as beta glucan, dietary fiber, polyphenol, nutrition with higher and function are special
Property.Barley is global 4th big cereal crop, but for a long time, barley mainly as wine brewing and feed processing important source material,
Its food processing interest rate only accounts for 2% or so of barley total output with relatively low, processing of the barley in food and larger using having
Potentiality to be exploited and application prospect.Therefore, the modern processing that barley eats resource is further explored, for promoting barley to exist
The basic and applied research in human health field pushes the development of barley healthy food industry to be of great significance.
Summary of the invention
In view of the deficiencies of the prior art, present invention seek to address that one of above problem；The present invention is to be with frying pearling cone meal
Raw material is provided a kind of using frying barley as the preparation method of the fermented beverage of raw material using lactobacillus-fermented.
The technology specifically comprises the steps of:
(1) complete barley corn is chosen, with clear water soaking and washing, draining drying；Using rotary electromagnetic frying machine to barley
Grain stir-fries, and after barley corn is in faint yellow and fragrant, stops stir-frying；Then it is crushed, after sieve screens, is obtained
To frying pearling cone meal；
(2) hot water is added in the frying pearling cone meal by step (1) preparation, impregnates, obtains mixed liquor, be cooled to certain temperature
Afterwards, inoculating lactic acid bacterium ferments, and is filtered or be centrifuged after fermentation to obtain fermentation liquid；
(3) sweetener is added in fermentation liquid and stabilizer is deployed, up to product after allotment.
The specific steps of step (1) described stir-frying are as follows: frying 40min at 100 DEG C of the first stage, revolving speed are 30 turns/min,
Frying 40min at 180 DEG C of second stage, revolving speed are 40 turns/min, frying 30min at 250 DEG C of the phase III, revolving speed is 50 turns/
min。
Step (1) sieve is 100~150 meshes.
The temperature of step (2) described hot water is 60~80 DEG C.
The mass ratio of step (2) the frying pearling cone meal and hot water is 1:5~15.
The time of step (2) described immersion is 10~30 minutes, and cooling temperature is 40 DEG C.
The inoculum concentration of step (2) described lactic acid bacteria is the 0.1~0.3% of mixed liquor total weight.
Step (2) lactic acid bacteria is lactobacillus plantarum, containing streptococcus thermophilus, Lactobacillus delbrueckii or subspecies bulgaricus
Any one or a few.
The temperature of step (2) described fermentation is 35-42 DEG C, time 18-25h, is 3.7 as fermentation termination using pH value.
The amount ratio of step (3) sweetener and fermentation liquid is 4~8g:100mL；The sweetener be sucrose or I
One kind of uncle's sugar.
The amount ratio of step (3) stabilizer and fermentation liquid is 0.1~0.2g:100mL；The stabilizer is xanthan gum
Or one or more mixing of sodium alginate.
Step (3) product being deployed into is without sterilization treatment, as lactic bacteria activity beverage；Using pasteurize
Processing, as barley health flavor fermentation beverage.
Lactic acid bacteria is that this laboratory has separated identification and by China General Microbiological culture presevation administrative center (CGMCC)
The lactobacillus plantarum CGMCC 6016 of preservation, or the lactic acid bacteria fermenting agent strain purchased from Hebei Yiran Biological Technology Co., Ltd.
Yo-C571-F (including lactic acid bacteria, contain streptococcus thermophilus, Lactobacillus delbrueckii and subspecies bulgaricus).
Beneficial effects of the present invention:
The present invention has the advantage that first, frying processing can obtain more preferable using the pearling cone meal after frying as raw material
Flavor substance, embody fragrance component similar with baked barley tea；Second, pearling cone meal realizes a degree of ripe after frying
Change, it is easier to be utilized by leavenings such as lactic acid bacterias；Third, pearling cone meal have reached preferable sterilization effect during frying,
Be conducive to the control of fermentation process and the stabilization of product quality；4th, the work of enzyme in barley can be passivated during barley frying
Property, the brown stain of beverage products is controlled, the polyphenolic substance isoreactivity ingredient in barley is protected；Finally, frying can assign beverage
Better color is easier to be esthetically acceptable to the consumers.
The product that the present invention is deployed into does not do sterilization treatment, as lactic bacteria activity beverage, not only has the health of barley
Effect, lactic acid bacteria therein also have preferable effect to intestinal health as probiotics；At pasteurize or high-temperature sterilization
Reason, can obtain barley health flavor fermentation beverage, shelf life of products is longer.
Detailed description of the invention
Fig. 1 is flavor substance test map in the barley fermented beverage of the preparation of embodiment 1.
Fig. 2 is frying barley fermented beverage and non-frying barley fermented beverage sensory evaluation scores comparison diagram prepared by embodiment 1.
Fig. 3 is frying barley fermented beverage products picture prepared by embodiment 1.
Specific embodiment
Embodiment 1:
(1) pearling cone meal for preparing frying first, chooses complete barley corn, with clear water soaking and washing, draining drying；Using rotation
Rotatable electromagnetism frying machine stir-fries to barley corn, temperature programming mode frying: frying 40min at 100 DEG C of the first stage, revolving speed
For 30 turns/min, frying 40min at 180 DEG C of second stage, revolving speed is 40 turns/min, frying 30min at 250 DEG C of the phase III,
Revolving speed is 50 turns/min；Stop stir-frying after barley corn micro- fragrance yellow and intrinsic with barley；Then powder is carried out using flour mill
It is broken, 150 meshes are crossed, frying pearling cone meal is obtained；
(2) mass ratio of the hot water of 80 DEG C of the frying pearling cone meal addition prepared step (1), pearling cone meal and hot water is 1:
10, it impregnates 20 minutes, is cooled to 40 DEG C；Addition 0.1% lactic acid bacteria fermenting agent strain Yo-C571-F (including lactic acid bacteria, containing thermophilic
Hot streptococcus, Lactobacillus delbrueckii and subspecies bulgaricus), control fermentation temperature is 40 DEG C, and during which fermentor stirs, fermentation time
Fermentation liquid is cooked into preliminary clarifying treatment after determining that pH value is 3.7 for 20h；
(3) sucrose is added, in mass, dosage is the 4% of fermentation liquid total volume；Xanthan gum is added, in mass, is used
Amount is the 0.1% of fermentation liquid total volume, and mixing preparation is to get product, filling rear deepfreeze storage.
Sensory testing: by 20 composition of personnel groups with Majors of Food background and subjective appreciation experience, valuation officer couple
The appearance of beverage, fragrance, flavour, several indexs such as favorable rating are described, and are fermented according to the standards of grading in table 1 to barley
Beverage carries out subjective appreciation.
The subjective appreciation table of 1 fermented beverage of table
Frying barley and non-frying barley fermented beverage sensory evaluation scores comparison diagram are made according to table 1；As shown in Fig. 2, barley
By electromagnetism frying, then carry out fermentation preparation beverage, compared with non-frying barley fermented beverage, flavour, fragrance and its
Structural state etc. is obviously improved.
The analysis of 2 barley lactacidase fermenting beverage basis of table
As shown in table 2, the basis of barley lactacidase fermenting beverage is analyzed the results show that its characteristic trophic function
Component beta glucan, total phenol etc. all have the content of higher level, to assign product preferable health efficacy.
Flavor substance in beverage is detected using GC-MS method: first using solid phase micro-extraction method in beverage
Volatile component is extracted, and extracting process is as follows:
Extracting head model are as follows: 50/30UM DVB/CAR on PDMS, extraction temperature are 50 DEG C, extraction time 30min, sample
Product amount is 8mL.
GC conditions are as follows: capillary gas chromatographic column DB-WAX (60m × 0.25mm × 0.25 μm), carrier gas are high-purity
Helium, flow velocity 1mL/min, injector temperature are 220 DEG C, and the solid phase microextraction parsing time is 3min, temperature programming condition are as follows: just
40 DEG C of beginning temperature, 2min is kept, 80 DEG C is warming up to 5 DEG C/min, is warming up to 180 DEG C with 8 DEG C/min, then with 15 DEG C/min liter
Temperature keeps 8min to 240 DEG C.
Mass Spectrometry Conditions are as follows: ion source temperature is 230 DEG C, and 150 DEG C of level four bars temperature, electron energy 70eV, scan pattern is
Scan mode, scanning range 33~450.
Testing result is as shown in Figure 1, volatile component has obtained preferable separation.Further by library searching, such as table 3
Shown in, it obtains being mainly the substances such as alkanes, alcohols, aldehydes, ketone, furans, esters, alkenes in barley fermented beverage, this
A little substances constitute the main flavor of beverage, and most of substances play an important role the promotion of beverage flavor,
Such as 3- hydroxy-2-butanone, n-hexyl alcohol, the higher ingredient of dipentene relative amount, all have preferable aromatic odor.
Main flavor in 3 barley fermented beverage of table
Fig. 3 be through embodiment 1 process it is filling after product picture, barley lactacidase fermenting beverage clarifies without precipitating, and is in
The golden yellow color of pleasant has preferably organoleptic quality feature.
Embodiment 2:
(1) pearling cone meal for preparing frying first, chooses complete barley corn, with clear water soaking and washing, draining drying；Using rotation
Rotatable electromagnetism frying machine stir-fries to barley corn, temperature programming mode frying: frying 40min at 100 DEG C of the first stage, revolving speed
For 30 turns/min, frying 40min at 180 DEG C of second stage, revolving speed is 40 turns/min, frying 30min at 250 DEG C of the phase III,
Revolving speed is 50 turns/min；Stop stir-frying after barley corn micro- fragrance yellow and intrinsic with barley；Then powder is carried out using flour mill
It is broken, 120 meshes are crossed, frying pearling cone meal is obtained；
(2) mass ratio of the hot water of 60 DEG C of the frying pearling cone meal addition prepared step (1), pearling cone meal and hot water is 1:
15, it impregnates 30 minutes, is cooled to 40 DEG C；The lactobacillus plantarum of addition 0.2%, control fermentation temperature are 35 DEG C, during which fermentor
Fermentation liquid is cooked preliminary clarifying treatment after determining that pH value is 3.7 by stirring, fermentation time 25h；
(3) arabinose is added, in mass, dosage is the 6% of fermentation liquid total volume；Xanthan gum is added, with quality
Meter, dosage are the 0.15% of fermentation liquid total volume, and mixing preparation, using sterile filling after pasteurization, storage at normal temperature obtains barley
Fermented beverage finished product.
Embodiment 3:
(1) pearling cone meal for preparing frying first, chooses complete barley corn, with clear water soaking and washing, draining drying；Using rotation
Rotatable electromagnetism frying machine stir-fries to barley corn, temperature programming mode frying: frying 40min at 100 DEG C of the first stage, revolving speed
For 30 turns/min, frying 40min at 180 DEG C of second stage, revolving speed is 40 turns/min, frying 30min at 250 DEG C of the phase III,
Revolving speed is 50 turns/min；Stop stir-frying after barley corn micro- fragrance yellow and intrinsic with barley；Then powder is carried out using flour mill
It is broken, it sieves with 100 mesh sieve, obtains frying pearling cone meal；
(2) mass ratio of the hot water of 70 DEG C of the frying pearling cone meal addition prepared step (1), pearling cone meal and hot water is 1:5,
It impregnates 30 minutes, is cooled to 40 DEG C；The lactic acid bacteria fermenting agent Yo-C571-F of addition 0.3% (contains streptococcus thermophilus, De Shi cream bar
Bacterium and subspecies bulgaricus, control fermentation temperature are 42 DEG C, and during which fermentor stirs, and fermentation time 18h determines that pH value is
After 3.7, fermentation liquid is cooked into preliminary clarifying treatment；
(3) sucrose is added, in mass, dosage is the 8% of fermentation liquid total volume；Xanthan gum is added, in mass, is used
Amount is the 0.2% of fermentation liquid total volume, sterile filling after 121 DEG C of instantaneous sterilizations of high temperature, storage at normal temperature, obtain barley fermented beverage at
Product.
The embodiment is a preferred embodiment of the present invention, but present invention is not limited to the embodiments described above, not
In the case where substantive content of the invention, any conspicuous improvement that those skilled in the art can make, replacement
Or modification all belongs to the scope of protection of the present invention.
Claims (10)
1. a kind of using frying barley as the preparation method of the fermented beverage of raw material, which comprises the steps of:
(1) complete barley corn is chosen, with clear water soaking and washing, draining drying；Using rotary electromagnetic frying machine to barley corn into
Row stir-frying stops stir-frying after barley corn is in faint yellow and fragrant；Then it is crushed, after sieve screens, is fried
Pearling cone meal processed；
(2) hot water is added in the frying pearling cone meal by step (1) preparation, impregnates, obtains mixed liquor, after being cooled to certain temperature, connect
Kind lactic acid bacteria, ferments, is filtered or be centrifuged after fermentation to obtain fermentation liquid；
(3) sweetener is added in the fermentation liquid that step (2) obtains and stabilizer is deployed, up to product after allotment.
2. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
The specific steps of step (1) described stir-frying are as follows: frying 40min at 100 DEG C of the first stage, revolving speed are 30 turns/min, second stage
Frying 40min at 180 DEG C, revolving speed are 40 turns/min, and frying 30min at 250 DEG C of the phase III, revolving speed is 50 turns/min.
3. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
Step (1) sieve is 100 ~ 150 meshes.
4. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
The temperature of step (2) described hot water is 60 ~ 80 DEG C；The mass ratio of step (2) the frying pearling cone meal and hot water is 1:5 ~ 15.
5. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
The inoculum concentration of step (2) described lactic acid bacteria is the 0.1 ~ 0.3% of mixed liquor quality.
6. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
Any one of step (2) lactic acid bacteria for lactobacillus plantarum, containing streptococcus thermophilus, Lactobacillus delbrueckii or subspecies bulgaricus
Or it is several.
7. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
The temperature of step (2) described fermentation is 35-42 DEG C, time 18-25h, is 3.7 as fermentation termination using pH value.
8. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
The amount ratio of step (3) sweetener and fermentation liquid is 4 ~ 8g:100mL；The sweetener is the one of sucrose or arabinose
Kind.
9. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, which is characterized in that
The amount ratio of step (3) stabilizer and fermentation liquid is 0.1 ~ 0.2g:100mL；The stabilizer is xanthan gum or alginic acid
One or more mixing of sodium.
10. according to claim 1 a kind of using frying barley as the preparation method of the fermented beverage of raw material, feature exists
In step (3) product being deployed into obtains lactic bacteria activity beverage without sterilization treatment；It is handled using pasteurize,
Obtain barley health flavor fermentation beverage.
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| CN201811238948.5A CN109349482A (en) | 2018-10-23 | 2018-10-23 | It is a kind of using frying barley as the preparation method of the fermented beverage of raw material |
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| CN201811238948.5A CN109349482A (en) | 2018-10-23 | 2018-10-23 | It is a kind of using frying barley as the preparation method of the fermented beverage of raw material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2031442A (en) * | 2022-03-29 | 2022-07-08 | Qinghai Acad Of Agricultural And Forestry Sciences | Method for preparing highland barley tea |
| CN114886065A (en) * | 2022-04-14 | 2022-08-12 | 江苏大学 | Mixed fermented barley malt beverage and preparation method thereof |
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| CN104663888A (en) * | 2013-12-03 | 2015-06-03 | 青岛碧水蓝天生物技术有限公司 | Preparation method of lactobacillus beverage taking wheat germs as main raw materials |
| CN106889404A (en) * | 2017-01-11 | 2017-06-27 | 江苏大学 | Lactobacillus-fermented barley beverage and preparation method thereof |
| CN107373261A (en) * | 2017-08-29 | 2017-11-24 | 张永杰 | A kind of preparation method of fermented grain beverage |
| CN108464493A (en) * | 2018-03-26 | 2018-08-31 | 江苏恒康生物科技有限公司 | A kind of lactic acid bacteria formula and fermentation technique |
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2018
- 2018-10-23 CN CN201811238948.5A patent/CN109349482A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104663888A (en) * | 2013-12-03 | 2015-06-03 | 青岛碧水蓝天生物技术有限公司 | Preparation method of lactobacillus beverage taking wheat germs as main raw materials |
| CN106889404A (en) * | 2017-01-11 | 2017-06-27 | 江苏大学 | Lactobacillus-fermented barley beverage and preparation method thereof |
| CN107373261A (en) * | 2017-08-29 | 2017-11-24 | 张永杰 | A kind of preparation method of fermented grain beverage |
| CN108464493A (en) * | 2018-03-26 | 2018-08-31 | 江苏恒康生物科技有限公司 | A kind of lactic acid bacteria formula and fermentation technique |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL2031442A (en) * | 2022-03-29 | 2022-07-08 | Qinghai Acad Of Agricultural And Forestry Sciences | Method for preparing highland barley tea |
| CN114886065A (en) * | 2022-04-14 | 2022-08-12 | 江苏大学 | Mixed fermented barley malt beverage and preparation method thereof |
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Application publication date: 20190219 |