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Preparation technology for fermented roasted barley tea

A kind of barley tea, the technology of technology, applied in the field of food biology, can solve the problems of waste of resources, lack of nutritional content of barley, etc.

Inactive Publication Date: 2016-07-20
HENAN BUSINESS SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For a long time, the processing method of barley tea has been stuck in simple frying, without better development of the nutritional components of barley, resulting in a great waste of resources, so it is necessary to fully utilize the nutritional components of barley in combination with biological fermentation technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Select high-quality barley and germinate the barley. After the malt has just germinated, add sweet potato powder, soybean peptone, and fructose syrup. remain at 45%;

[0023] (2) Inoculate Aroma-producing yeast, Bifidobacterium, BF839 Bacteroides fragilis according to the effective number of viable bacteria in the bacterial solution at a ratio of 3:2:1. The total amount of the seed solution is 1% of the weight of the barley, and put it in an airtight container at 33°C Carry out anaerobic fermentation for 24h;

[0024] (3) After anaerobic fermentation, inoculate lactic acid bacteria, the total amount of seed liquid is 1% of the weight of wheat, and carry out aerobic fermentation;

[0025] (4) After fermentation, after-ripening at 0°C for 18 hours;

[0026] (5) Fermented barley tea can be obtained by roasting the post-ripened fermented barley malt. The roasting conditions are as follows: maintaining 15 minutes at 130°C, and then raising the temperature to 170°C for ...

Embodiment 2

[0028] (1) Select high-quality barley and germinate the barley. After the malt has just germinated, add sweet potato powder, soybean peptone, and fructose syrup. remain at 55%;

[0029] (2) Inoculate Aroma-producing yeast, Bifidobacterium, BF839 Bacteroides fragilis according to the effective number of viable bacteria in the bacterial solution at a ratio of 3:2:1. The total amount of the seed solution is 5% of the weight of the barley, and put it in a closed container at 33°C Carry out anaerobic fermentation 36h;

[0030] (3) After anaerobic fermentation, inoculate lactic acid bacteria, the total amount of seed liquid is 5% of the weight of wheat, and carry out aerobic fermentation;

[0031] (4) After fermentation, post-ripen at 4°C for 36 hours;

[0032] (5) Fermented barley tea can be obtained by roasting the post-ripened fermented barley malt. The roasting conditions are as follows: maintaining 15 minutes at 130°C, and then raising the temperature to 170°C for 20 minutes....

Embodiment 3

[0034] (1) Select high-quality barley and germinate the barley. After the malt has just germinated, add sweet potato powder, soybean peptone, and fructose syrup. keep at 50%;

[0035] (2) Inoculate Aroma-producing yeast, Bifidobacterium, and BF839 Bacteroides fragilis according to the effective viable count of the bacterial liquid at a ratio of 3:2:1. The total amount of seed liquid is 3% of the weight of the barley, and placed in a closed container at 33°C Carry out anaerobic fermentation 30h;

[0036] (3) After anaerobic fermentation, inoculate lactic acid bacteria, the total amount of seed liquid is 3% of the weight of wheat, and carry out aerobic fermentation;

[0037] (4) After fermentation, after-ripening at 2°C for 30 hours;

[0038] (5) Fermented barley tea can be obtained by roasting the post-ripened fermented barley malt. The roasting conditions are as follows: maintaining 15 minutes at 130°C, and then raising the temperature to 170°C for 20 minutes.

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Abstract

The invention belongs to the field of biological food, and particularly discloses a preparation technology for fermented roasted barley tea. The preparation technology comprises the following steps that 1, barley is sprouted, after sprouts just emerge, the barley is mixed with sweet potato powder, soybean peptone and high fructose corn syrup, and the moisture is adjusted; 2, the mixture is inoculated with aroma producing yeast, bifidobacterium and BF839 bacteroides fragilis and then put in a closed container for anaerobic fermentation; 3, after anaerobic fermentation is finished, the fermented mixture is inoculated with lactic acid bacteria for aerobic fermentation; 4, after fermentation is finished, post maturation is performed for 18-36 h; 5, fermented barley malt subjected to post maturation is roasted, and then the fermented roasted barley tea can be obtained. According to the preparation technology, the fermented roasted barley tea is obtained by fermenting, post-maturing and roasting the sprouted barley; the obtained fermented roasted barley tea is rich in nutrient substance, has the special aromatic substances of wheat and the flavor of roasted sweet potatoes and is high in nutritive value and unique in flavor.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation technology of fermented barley tea. Background technique [0002] Barley, also known as Mou Mai, Rice Mai, Shirtless Mai. Barley is an annual grass, with thick stalks, smooth and glabrous, erect, leaf sheaths loose and clasping, mostly glabrous or pilose at the base; two lanceolate auricles on both sides; leaf ligule membranous, with a nutty aroma, carbohydrates The content is high, the protein, calcium, phosphorus content is medium, and it contains a small amount of B vitamins. Because barley contains less glutenin (an elastic protein), it cannot be used to make porous bread, but it can be used as unfermented food. In North Africa and parts of Asia, it is especially preferred to use barley flour to make oatmeal. Barley is also the main plant in my country. one. Pearl barley (round barley grains) are barley kernels that have been ground to remove the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 安雅洁侯银臣冯军伟杜瑞冯俊旗谭静章建军
Owner HENAN BUSINESS SCI RES INST
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