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A barley dew drink and its preparation method

A beverage and pretreatment technology, applied in the field of food processing, can solve the problems such as difficulty in showing the original flavor of beverages, unfavorable product sales in a wide range, shortening product shelf life, etc., and achieves easy control of the preparation process, prevention of rebirth, and improved processing. The effect of craftsmanship

Active Publication Date: 2016-03-30
SANMING YANGCHEN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Starch beverages are the new darling of the beverage market in recent years, but starchy beverages are prone to starch reversion, resulting in stratification and precipitation, shortening the shelf life of products, which is not conducive to large-scale sales of products, and processed beverages are very Difficult to reflect the original flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of barley dew drink, specifically comprising the steps of:

[0025] 1) Pretreatment: select 8% of the barley by the weight of the drink, wash with water, soak in water for 2 hours until there is no white heart, and remove;

[0026] 2) Refining: add water 4 times its weight to the pretreated barley, and perform two refinements in a colloid mill;

[0027] 3) Whole paste gelatinization: pass through the filtered clean steam, heat the slurry to 85°C and gelatinize at a constant temperature for 20 minutes;

[0028] 4) Mild enzymolysis: Add amylase at 0.0005% of the weight of the beverage to the gelatinized slurry, lightly enzymolyze it at a constant temperature for 10 minutes, then heat it to 100°C and keep it for 5 minutes to inactivate the enzyme activity;

[0029] 5) Filtration: the slurry after enzymolysis is filtered through 120 mesh to obtain a turbid barley pulp stock solution with 3% soluble solids;

[0030] 6) Blending: Pour the filtered barle...

Embodiment 2

[0034] A preparation method of barley dew drink, specifically comprising the steps of:

[0035] 1) Pretreatment: select barley which is 10% of the weight of the drink, wash it with water, soak it in water for 4 hours until there is no white heart, and remove it;

[0036] 2) Refining: add 6 times the weight of water to the pretreated barley, and perform two refinements in a colloid mill;

[0037] 3) Whole paste gelatinization: pass through the filtered clean steam, heat the slurry to 90°C and gelatinize at a constant temperature for 30 minutes;

[0038] 4) Mild enzymolysis: Add amylase at 0.002% of the weight of the beverage to the gelatinized slurry, lightly enzymolyze it at constant temperature for 3 minutes, then heat it to 100°C and keep it for 8 minutes to inactivate the enzyme activity;

[0039] 5) Filtration: the slurry after enzymolysis is filtered through 120 mesh to obtain a turbid barley pulp stock solution with 8% soluble solids;

[0040] 6) Blending: Pour the fil...

Embodiment 3

[0044] A preparation method of barley dew drink, specifically comprising the steps of:

[0045] 1) Pretreatment: select 9% barley by weight of the drink, wash it with water, soak it in water for 3 hours until there is no white heart, and remove it;

[0046] 2) Refining: add 5 times the weight of water to the pretreated barley, and perform two refinements in a colloid mill;

[0047] 3) Whole paste gelatinization: pass through filtered clean steam, heat the slurry to 95°C and gelatinize at a constant temperature for 25 minutes;

[0048] 4) Mild enzymolysis: Add amylase at 0.001% of the weight of the beverage to the gelatinized slurry, lightly enzymolyze it at constant temperature for 6 minutes, then heat it to 100°C and keep it for 7 minutes to inactivate the enzyme activity;

[0049] 5) Filtration: the slurry after enzymolysis is filtered through 120 mesh to obtain a turbid barley pulp stock solution with 6% soluble solids;

[0050] 6) Blending: Pour the filtered barley pulp ...

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PUM

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Abstract

The invention discloses a barley dew beverage and a preparation method thereof. The coix seed is subjected to pretreatment, pulping, gelatinization of whole paste, mild enzymolysis, filtration, blending, homogenization, sealing and packaging to obtain a barley dew beverage product. The present invention integrates the whole paste gelatinization filtration process and biological enzymatic hydrolysis technology, and combines the high-pressure homogenization technology to produce barley dew beverage, so that the starch is fully gelatinized and part of the starch is hydrolyzed, which can effectively prevent the barley starch from forming recrystallization in the beverage storage process, Thereby preventing the starch from returning to life, prolonging the shelf life of the barley dew drink, and fully retaining various nutrients such as B vitamins and polysaccharides in the barley, and improving the taste and flavor of the barley dew product; the preparation method is easy to implement and is beneficial to large Large-scale industrial production promotes the industrial development of starchy food deep processing.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a barley dew drink and a preparation method thereof. Background technique [0002] Coix seed, also known as coix seed, coix seed, coix seed, etc., is the dry and mature seed of the grass plant Coix. Coix seed is a traditional health food for both medicine and food in my country. It is cold in nature and sweet in taste, diuretic and invigorating the spleen. Coix seed is rich in protein, lipids, carbohydrates, ash, B vitamins, calcium, phosphorus, iron, potassium and other minerals, among which lipids are one of the main pharmacologically active components. Modern pharmacological studies have found that coix seed extract has the effects of inhibiting lipase activity and breast cancer, and is a new type of anticancer substance. [0003] Starch beverages are the new darling of the beverage market in recent years, but starchy beverages are prone to starch reversion, result...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/125
CPCA23L2/38A23L2/42A23L2/84A23L29/30
Inventor 杨仁珠
Owner SANMING YANGCHEN FOODSTUFF
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