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A kind of compound highland barley milk drink and its preparation method

A milk beverage and highland barley technology, which is applied in the field of compound highland barley milk beverage and its preparation, can solve the problems of easy precipitation and stratification, complicated production process, weakened wheat flavor, etc., so as to reduce aging regeneration and precipitation stratification, reduce production Cost, effect of improving aroma and taste

Active Publication Date: 2017-12-26
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the above-mentioned two invention patent technologies use double-enzyme method to hydrolyze highland barley starch and convert it into dextrin, oligosaccharide and glucose with better solubility, thereby solving the problem of starch aging, poor stability and easy Problems such as precipitation and stratification occur, but at the same time it will also weaken or even eliminate the unique wheat flavor and suitable paste taste of the highland barley beverage
In addition, the above two inventive methods all have defects such as complicated production process, long production cycle and high production cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In this example, the formula components of the compound highland barley milk drink and the quality of each component are: 84.649 kg of purified water, 2.4 kg of raw highland barley powder, 1.6 kg of fried highland barley powder, 4.4 kg of roasted peanut kernels, 4.4 kg of white sugar, whole 2.2 kg fat milk powder, 0.25 kg stabilizer, 0.1 kg sodium D-isoascorbate, 0.001 kg food flavor;

[0030] The preparation method is as follows:

[0031] (1) Preparation of peanut kernel pulp

[0032] Soak 4.4 kg of roasted peanut kernels in drinking water for 4 hours, remove them, wash them, add 26.4 kg of pure water 6 times their mass, mix and refine them, and filter them through a 100-mesh filter cloth to obtain peanut kernel pulp;

[0033] (2) Preparation of gelatinized highland barley pulp

[0034] Add 19.2 kg (8 times its mass) of edible sodium carbonate solution with a mass concentration of 0.02% to 2.4 kg of raw highland barley powder, boil it under stirring and keep it at 88...

Embodiment 2

[0044] In this example, the formula components of the compound highland barley milk beverage and the quality of each component are: 83.118 kg of purified water, 2.7 kg of raw highland barley powder, 1.8 kg of fried highland barley powder, 4.7 kg of roasted peanut kernels, 4.7 kg of white sugar, whole 2.5 kg fat milk powder, 0.33 kg stabilizer, 0.15 kg sodium ascorbate, 0.002 kg food flavor;

[0045] The preparation method is as follows:

[0046] (1) Preparation of peanut kernel pulp

[0047] Soak 4.7 kg of roasted peanut kernels in drinking water for 5 h, remove them, wash them, add 30.55 kg of pure water 6.5 times the mass, mix and refine, and filter through a 110-mesh filter cloth to obtain peanut kernel pulp;

[0048] (2) Preparation of gelatinized highland barley pulp

[0049] 24.3 kg (9 times its mass) of edible sodium carbonate solution with a mass concentration of 0.04% was added to 2.7 kg of raw highland barley powder, boiled under stirring and kept at 90°C for 5 min...

Embodiment 3

[0059] In this example, the formula components of the compound highland barley milk beverage and the quality of each component are: 81.597 kg of purified water, 3.0 kg of raw highland barley powder, 2.0 kg of fried highland barley powder, 5.0 kg of roasted sweet almonds, 5.0 kg of white sugar, whole 2.8 kg fat milk powder, 0.40 kg stabilizer, 0.2 kg sodium D-isoascorbate, 0.003 kg food flavor;

[0060] The preparation method is as follows:

[0061] (1) Preparation of almond pulp

[0062] Soak 5.0 kg of roasted sweet almonds in drinking water for 6 h, remove them, wash and add 35 kg of pure water 7 times its mass, mix and refine, and filter through a 120-mesh filter cloth to obtain almond pulp;

[0063] (2) Preparation of gelatinized highland barley pulp

[0064] Add 30 kg (10 times its mass) of edible sodium carbonate solution with a mass concentration of 0.06% to 3.0 kg of raw highland barley powder, boil it under stirring and keep it at 95°C for 4 minutes to obtain gelatin...

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Abstract

The compound highland barley milk beverage of the present invention, the components and the mass parts of each component when batching are: 81-85 parts of purified water, 2.4-3.0 parts of raw highland barley powder, 1.6-2.0 parts of fried highland barley powder, and 4.4 parts of roasted nuts ~5.0 parts, white sugar 4.4~5.0 parts, whole milk powder 2.2~2.8 parts, stabilizer 0.25~0.40 parts, antioxidant 0.1~0.2 parts, food flavor 0.001~0.003 parts; its preparation process includes gelatinization of raw highland barley powder Preparation, blending, filling, and sterilization of fried barley powder. The compound highland barley milk drink of the present invention is rich in nutrition, delicate and smooth in taste, strong in wheat flavor, prominent in characteristic flavor and high in stability.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound highland barley milk beverage and a preparation method thereof. Background technique [0002] Highland barley, also known as barley, barley and rice barley, is a variety of barley. It is mainly grown in my country's Tibet, Qinghai, Sichuan Ganzi and Aba, and Gansu Gannan and other alpine regions. It is rich in starch, B vitamins, potassium, magnesium, and iron. and other nutrients, as well as containing a variety of nutrients and active ingredients β-glucan, have high nutritional value and outstanding health care effects. Studies have shown that β-glucan has the functions of improving intestinal flora, maintaining intestinal health, lowering blood sugar, lowering blood fat, anti-tumor, and enhancing immunity. Therefore, regular consumption of highland barley can not only supplement the various nutrients necessary for human health, but also protect the intesti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23L2/38A23L2/52A23L7/10A23L25/00A23L33/10
CPCA23C9/16A23L2/38A23L2/52A23V2002/00A23V2200/30
Inventor 贾冬英吴琴王永源姚开迟原龙赵甲元
Owner SICHUAN UNIV
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