CN1934997B - Barley fermented food and its production method - Google Patents
Barley fermented food and its production method Download PDFInfo
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- CN1934997B CN1934997B CN2006100480659A CN200610048065A CN1934997B CN 1934997 B CN1934997 B CN 1934997B CN 2006100480659 A CN2006100480659 A CN 2006100480659A CN 200610048065 A CN200610048065 A CN 200610048065A CN 1934997 B CN1934997 B CN 1934997B
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- 239000004382 Amylase Substances 0.000 description 1
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- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
Abstract
The present invention belongs to the field of food processing technology. It relates to a barley food containing lots of enzyme capable of helping human body to digest food. The invented barley food is made up by using barley through a certain preparation process. Said preparation process includes the following steps: soaking barley, sprouting, drying, pulverizing, baking sprouted barley meal, flavouring and making it into various foods. Said barley food not only contains various digestive enzymes, but also contains rich protein, amino acids, esters, flavones and saccharides.
Description
Technical field
The present invention relates to field of food, particularly a kind ofly contain a large amount of food that can assist the enzyme of human body digest food, the invention still further relates to the production method of this fructus hordei germinatus food.
Background technology
Barley is a kind of ancient, and the widest important cereal crop that distributes of plantation in the world all has plantation in each continent, the long-term sown area of world barley about 1,000,000,000 mu, about 1.8 hundred million tons of total output.This year, China's barley cultivation area was about 5,000 ten thousand mu, about 7,500,000 tons of total output, and average 150 kilograms of per mu yield, China is feeding in barley utilizes to account for 50%, edible 10%, brewages and other purposes accounts for 40%.Barley nutritious, purposes is very extensive, and research and development are had boundless prospects.Barley is except that gross energy (mainly from starch) is lower slightly, and protein, the content of lysine is all apparently higher than wheat, brown rice, corn and oat.In cereal crops, barley the richest " three Senior Two are low " is a high protein, high fiber, homovitamin, low fat, the characteristics of low sugar food, and also its contained cellulose and beta glucan have the effect that reduces cholesterol in the blood of human body, to the elderly's healthy advantageous particularly, has unique Dietotherapy health effect.After it should be noted that barley is made fructus hordei germinatus, its various nutritional labelings all improve greatly, and wherein gross energy improves 0.06 times, protein improves 2 times, and fat improves 5 times, and vitamin improves 4 times, mineral matter improves 3～4 times, and barley has the effect of engineered food nutritional labeling.Barley can produce abundant enzyme after germinateing, be used for decomposing barley endosperm provides the radical bud growth for barley germs nutrients.These enzymes mainly are amylase, comprise starch liquefacation enzyme (AMS), carbohydrase (beta amylase), protease (endopeptidase, carboxypeptidase, aminopeptidase, dipeptidase etc.), phosphate, cellulase, hemicellulase.These enzymes are to assisting the human body digest food significant.In addition, contain rich in protein, amino acid, ester class, flavonoids, glucide in the germinating barley grain, they all are the necessary nutriments of human metabolism.And the barley shell is a crude fibre, and it can play loose
Summary of the invention
The object of the present invention is to provide a kind of a large amount of fructus hordei germinatus food that can assist the enzyme of human body digest food that contain.Another object of the present invention provides the production method of this fructus hordei germinatus food.
The technical solution adopted for the present invention to solve the technical problems is: a kind of big wheat food that contains the fructus hordei germinatus powder is provided, and is that barley is made through soaking wheat, germination, drying, pulverizing, the seasoning of baked coke malt flour and mechanical processing steps.This fructus hordei germinatus food can be the electuary that the fructus hordei germinatus powder is processed into, and also can be tablet.The production method of this fructus hordei germinatus food is through following technology barley to be processed into fructus hordei germinatus food:
A, soak wheat: after barley is cleaned with clear water, soak wheat with clear water, liquid level surpasses barley 10cm, soaks wheat and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations it was freely germinateed 4 days then, make fructus hordei germinatus;
C, drying: with process sterilization treatment before the malt drying, Fructus Hordei Germinatus carries out strictness with deionized water and cleans, harmful microorganism and the metabolite thereof that be infected with in germination process on flush away wheat skin surface, put into drying box then, drop to 23-27% at 40 ℃ of following aeration-dryings to the moisture weight content of barley; Under the freeze drying condition, make the moisture weight content of Fructus Hordei Germinatus drop to 6-7% again;
D, pulverizing: dried barley whole wheat is ground into the following fructus hordei germinatus powder of 40 orders with pulverizer;
E, seasoning: by weight, the baked coke malt flour that adds 0-15% mixes and carries out seasoning; Wherein the preparation method of baked coke malt flour is: fructus hordei germinatus after 1.5-2 hour, is ground into 40 orders following melanoidin malt powder with pulverizer in 130 ℃ of bakings;
F, machining: the fructus hordei germinatus powder that mixes directly is packaged into the powder electuary; Perhaps the fructus hordei germinatus powder that mixes is poured in the tablet press machine mould, carried out mechanical compressing tablet, make fructus hordei germinatus food tablet.
The present invention is by measuring AMS, beta amylase, protease, phytase and this several main enzymes dynamic change in the barley germination process of cellulase, studied in the barley germination process nutriment decomposable process in the various enzymatic activity situations of change and barley endosperm, Fructus Hordei Germinatus when selecting several main enzymatic activity peak of best nutritional point and this, thereby select only sterilization, oven dry and pulverization conditions to be prepared into high-quality fructus hordei germinatus food
The fructus hordei germinatus food that adopts the inventive method to make, not only have various digestive ferments, comprise starch liquefacation enzyme (AMS), carbohydrase (beta amylase), protease (endopeptidase, carboxypeptidase, aminopeptidase, dipeptidase etc.), phosphate, cellulase, hemicellulase, play the effect of assist digestion, and in fructus hordei germinatus, containing rich in protein, amino acid, ester class, flavonoids, glucide, these all are the necessary nutriments of human metabolism.And the barley shell is a crude fibre, it can play loose digest food, strengthening gastrointestinal peristalsis effect, and this is particularly important to the elderly, adopts identical assay method and condition, measure on product of the present invention and the market several main enzymatic activitys among the famous best-selling product A respectively, result such as following table:
Table 1: product of the present invention and A product activity ratio are
| AMS | Beta amylase | Cellulase | Protease | Phytase | |
| Product enzymatic activity of the present invention | 45850U/g | 57659U/g | 28055U/g | 1013U/g | 6816U/g |
| A product enzymatic activity | 28170U/g | 36275U/g | 10117U/g | 603U/g | 3625U/g |
Can learn that by the contrast experiment under equal conditions, the various enzyme activities of product of the present invention are more high than the similar aid digestion product of selling on the market at present, have better curative effect.In addition, product of the present invention is a raw material with the domestic barley that can not be used for beer brewing because of the protein content height, and cost of material is cheap, and prospect for sales is wide, has very high economic benefit and social benefit.
The invention will be further described below in conjunction with embodiment.
The specific embodiment
Embodiment 1.
A, soak wheat: after barley is cleaned with clear water, soak wheat with clear water, liquid level surpasses barley 10cm, soaks wheat and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations it was freely germinateed 4 days then, make fructus hordei germinatus;
C, drying: with process sterilization treatment before the malt drying, Fructus Hordei Germinatus carries out strictness with deionized water and cleans, harmful microorganism and the metabolite thereof that be infected with in germination process on flush away wheat skin surface, put into drying box then, drop to 23-27% at 40 ℃ of following aeration-dryings to the moisture weight content of barley; Under the freeze drying condition, make the moisture weight content of Fructus Hordei Germinatus drop to 6-7% again.
D, pulverizing: dried barley whole wheat is ground into the following fructus hordei germinatus powder of 40 orders with pulverizer;
E, seasoning: by weight, the baked coke malt flour that adds 0-15% mixes and carries out seasoning; Wherein the preparation method of baked coke malt flour is: fructus hordei germinatus after 1.5-2 hour, is ground into 40 orders following melanoidin malt powder with pulverizer in 130 ℃ of bakings;
F, machining: the fructus hordei germinatus powder that mixes is poured in the tablet press machine mould, carried out mechanical compressing tablet, make fructus hordei germinatus food tablet, specification is 0.5 gram/sheet.
Embodiment 2.
A, soak wheat: get after 1000 gram barleys clean with clear water, soak wheat with clear water, liquid level surpasses barley 10cm, soaks wheat and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations it was freely germinateed 4 days then, make fructus hordei germinatus;
C, drying: with process sterilization treatment before the malt drying, Fructus Hordei Germinatus carries out strictness with deionized water and cleans, harmful microorganism and the metabolite thereof that be infected with in germination process on flush away wheat skin surface are put into drying box then, drop to 23% at 40 ℃ of following aeration-dryings to the moisture weight content of barley; Under the freeze drying condition, make the moisture weight content of Fructus Hordei Germinatus drop to 6-7% again.
D, pulverizing: the barley whole wheat after air-dry is ground into 40 order fructus hordei germinatus powder particles with pulverizer;
E, seasoning: by weight, the baked coke malt flour of adding 10% mixes and carries out seasoning; Wherein the preparation method of baked coke malt flour is: fructus hordei germinatus after 1.5-2 hour, is ground into 40 orders following particle with pulverizer in 130 ℃ of bakings;
F, machining: it is the electuary of 1.0 gram/bags that the fructus hordei germinatus powder that mixes is become specification through mechanical packaging.
Embodiment 3.
A, soak wheat: get after 1000 gram barleys clean with clear water, soak wheat with clear water, liquid level surpasses barley 10cm, soaks wheat and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations it was freely germinateed 4 days then, make fructus hordei germinatus;
C, drying: will be before the malt drying through sterilization treatment, harmful microorganism and the metabolite that be infected with in the barley germination process on flush away wheat skin surface are put into drying box then, drop to 27% at 40 ℃ of following aeration-dryings to the moisture weight content of barley; Freeze drying to the moisture weight content of barley drops to 6-7% again.
D, pulverizing: the barley whole wheat after air-dry is ground into the following fructus hordei germinatus powder of 40 orders with pulverizer;
E, machining: the fructus hordei germinatus powder that crushes is poured in the tablet press machine mould, carried out mechanical compressing tablet, make fructus hordei germinatus food tablet, specification is 0.5 gram/sheet.
Embodiment 4.
A, soak wheat: get after 1000 gram barleys clean with clear water, soak wheat with clear water, liquid level surpasses barley 10cm, soaks wheat and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations it was freely germinateed 4 days then, make fructus hordei germinatus;
C, drying: will be before the malt drying through sterilization treatment, harmful microorganism and the metabolite that be infected with in the barley germination process on flush away wheat skin surface are put into drying box then, drop to 25% at 40 ℃ of following aeration-dryings to the moisture weight content of barley; Natural air drying to the moisture weight content of barley drops to 6-7% at ambient temperature again.
D, pulverizing: the barley whole wheat after air-dry is ground into the following fructus hordei germinatus powder of 40 orders with pulverizer;
E, seasoning: by weight, the baked coke malt flour of adding 20% mixes and carries out seasoning; Wherein the preparation method of baked coke malt flour is: fructus hordei germinatus after 1.5-2 hour, is ground into 40 orders following malt flour with pulverizer in 130 ℃ of bakings;
F, machining: it is the electuary of 1.0 gram/bags that the fructus hordei germinatus powder that mixes is become specification through mechanical packaging.
Claims (4)
1. a fructus hordei germinatus food is characterized in that it being that barley is made through soaking wheat, germination, drying, pulverizing, the seasoning of baked coke malt flour and mechanical processing steps; Product contains digestive ferment: comprise starch liquefacation enzyme, carbohydrase, protease, phosphate, cellulase, hemicellulase, and contain rich in protein, amino acid, crude fibre;
Described starch liquefacation enzyme is an AMS; Carbohydrase is a beta amylase; Protease is endopeptidase, carboxypeptidase, aminopeptidase, dipeptidase;
Describedly through soaking wheat, germination, drying, pulverizing, the seasoning of baked coke malt flour and mechanical processing steps be with barley:
A, soak wheat: barley is soaked wheat with clear water after cleaning, and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations were freely germinateed them 4 days, made fructus hordei germinatus;
C, drying: Fructus Hordei Germinatus carries out strict harmful microorganism and the metabolite thereof that goes to wheat skin surface to be infected with that clean with deionized water in germination process, drops to 23-27% at 40 ℃ of aeration-dryings to the moisture weight content of barley then; Make its moisture weight content drop to 6-7% in freeze drying again;
D, pulverizing: dried barley whole wheat is ground into the following fructus hordei germinatus powder of 40 orders with pulverizer;
E, seasoning: by weight, the baked coke malt flour that adds 0-15% mixes and carries out seasoning; Wherein the preparation method of baked coke malt flour is: fructus hordei germinatus after 1.5-2 hour, is ground into 40 orders following melanoidin malt powder with pulverizer in 130 ℃ of bakings;
F, machining moulding.
2. according to the described fructus hordei germinatus food of claim 1, it is characterized in that this fructus hordei germinatus food is fructus hordei germinatus powder electuary.
3. according to the described fructus hordei germinatus food of claim 1, it is characterized in that this fructus hordei germinatus food is the tablet that the fructus hordei germinatus powder forms through mechanical stamping.
4. the production method of the described fructus hordei germinatus food of claim 1 is characterized in that technology is:
A, soak wheat: after barley is cleaned with clear water, soak wheat with clear water, liquid level surpasses barley 10cm, soaks wheat and takes four to soak eight disconnected technologies, promptly soaks wheat and cuts off the water supply in four hours eight hours, and whole process is 48 hours;
B, germination: soak that the moisture weight content of barley is 44-47% behind the wheat, 16 ℃ of cultivations it was freely germinateed 4 days then, make fructus hordei germinatus;
C, drying: with process sterilization treatment before the malt drying, Fructus Hordei Germinatus carries out strictness with deionized water and cleans, harmful microorganism and the metabolite thereof that be infected with in germination process on flush away wheat skin surface, put into drying box then, drop to 23-27% at 40 ℃ of following aeration-dryings to the moisture weight content of barley; Under the freeze drying condition, make the moisture weight content of Fructus Hordei Germinatus drop to 6-7% again;
D, pulverizing: dried barley whole wheat is ground into the following fructus hordei germinatus powder of 40 orders with pulverizer;
E, seasoning: by weight, the baked coke malt flour that adds 0-15% mixes and carries out seasoning; Wherein the preparation method of baked coke malt flour is: fructus hordei germinatus after 1.5-2 hour, is ground into 40 orders following melanoidin malt powder with pulverizer in 130 ℃ of bakings;
F, machining: the fructus hordei germinatus powder that mixes directly is packaged into the powder electuary, perhaps the fructus hordei germinatus powder that mixes is poured in the tablet press machine mould, carry out compressing tablet, make barley food tablet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2006100480659A CN1934997B (en) | 2006-10-18 | 2006-10-18 | Barley fermented food and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2006100480659A CN1934997B (en) | 2006-10-18 | 2006-10-18 | Barley fermented food and its production method |
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| CN1934997A CN1934997A (en) | 2007-03-28 |
| CN1934997B true CN1934997B (en) | 2010-08-11 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101133786B (en) * | 2007-04-27 | 2012-06-27 | 周维启 | Wilding synthesized barley granules orange juice and method of processing the same |
| CN102940259A (en) * | 2012-12-05 | 2013-02-27 | 中国科学院昆明植物研究所 | Extraction method of raw malt |
| CN103141643A (en) * | 2013-03-28 | 2013-06-12 | 苏州科缔康农业生物科技有限公司 | Floating wheat tea and preparation method thereof |
| CN113598314A (en) * | 2021-08-10 | 2021-11-05 | 沈阳师范大学 | Medical barley malting process |
| CN114052182B (en) * | 2021-09-29 | 2024-04-16 | 菏泽中禾健元生物科技有限公司 | Preparation process of high-quality delicious-flavor extruded puffed food |
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