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Preparation method of functional barley flour

A highland barley powder and functional technology, which is applied in the field of preparation of functional highland barley powder to achieve the effects of reducing content and irritation

Inactive Publication Date: 2018-03-30
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on increasing the content of resistant starch through starch liquefaction and biotransformation of glucan.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The present invention provides a method for preparing functional highland barley powder, which includes the following steps:

[0031] 1) Soaking wheat: soak the highland barley in 0.4-0.6vt‰ ethanol solution, soak the wheat for 1.5-2.5h, stop the air for 5-7h, and soak the wheat for 1.5-2.5h at 14-16℃ and 70-80% relative humidity. 2.5h, air rest for 5-7h, induce germination;

[0032] This step can activate the enzymes in the dormant state and promote the enzymatic hydrolysis of nutrients in the highland barley seeds: such as protease activity, protein subcomponent content and amino acid content have significant changes, effective lysine content increases, and amino acid bioavailability increases The content of polyphenols, β-glucan, etc. also increased significantly, but some studies have shown that germination will reduce the content of β-glucan; budding highland barley has a strong anti-cancer, anti-diabetic, Antioxidant and prevent cardiovascular effects;

[0033] 2) Flou...

Embodiment 1

[0041] 1) Soaking wheat: Weigh 500g of highland blue barley rice and prepare the concentration to be 600mL / m 3 Soak the highland barley in the ethanol solution with a thickness of 5mm, put it in an artificial climate box at 15℃ and a humidity of 70-80%, and experience successively soaking 2h-air rest 6h-soaking wheat 2h-air rest 6h, Then control the germination temperature at 11°C for 36 hours;

[0042] 2) Flour milling: place the germinated highland barley in an oven at 30°C for 24 hours, remove the root buds and grind the powder, pass through an 80-mesh sieve to obtain highland barley powder, and store it in a refrigerator at 4°C;

[0043] 3) Enzymatic hydrolysis: the highland barley powder obtained in step 2) is sequentially added to α-amylase solution and saccharification enzyme for enzymatic hydrolysis, and the material-to-liquid ratio of the highland barley powder to the α-amylase solution is 6 mL / g to obtain the highland barley enzymatic hydrolysis solution; The concentratio...

Embodiment 2

[0054] 1) Soaking wheat: Weigh 500g of corn crown highland barley rice, and prepare a concentration of 400mL / m 3 Soak the highland barley in the ethanol solution with a thickness of 5mm, put it in an artificial climate box at 15℃ and a humidity of 70-80%, and experience successively soaking 2h-air rest 6h-soaking wheat 2h-air rest 6h, Then control the germination temperature at 11°C for 36 hours;

[0055] 2) Flour milling: place the germinated highland barley in an oven at 30°C for 24 hours, remove the root buds and grind the powder, pass through an 80-mesh sieve to obtain highland barley powder, and store it in a refrigerator at 4°C;

[0056] 3) Enzymatic hydrolysis: the highland barley powder obtained in step 2) is sequentially added with α-amylase solution and saccharification enzyme for enzymatic hydrolysis, and the material-liquid ratio of the highland barley powder to the α-amylase solution is 7 mL / g to obtain the highland barley enzymatic hydrolysis solution; The concentrati...

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Abstract

The invention discloses a preparation method of functional barley flour. The preparation method comprises the following steps: (1) soaking barley for inducing germination; (2) performing drying, grinding and sieving; (3) sequentially adding an alpha-amylase solution and saccharifying enzyme for performing enzymolysis; (4) inoculating mixed thalli of kluyveromyces marxianus, candida tropicalis BR and bacillus subtilis E20 for performing fermentation; and (5) performing colloidal milling and drying, and regulating the water activity to obtain the functional barley flour. The preparation method provided by the invention can effectively reduce the resistant starch content and reduce the burden on the intestines and stomach, so the functional barley flour has preferred nutritional and health values.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing functional highland barley powder. Background technique [0002] Highland barley belongs to the grass family and is mainly produced on the Qinghai-Tibet Plateau in China. The Qinghai-Tibet Plateau is also the first area in the world to cultivate highland barley. Highland barley contains only a small amount of fat and sugar, but it contains high protein, cellulose and vitamins. In addition to 18 kinds of amino acids including 8 kinds of essential amino acids, it also contains 12 kinds of trace elements such as calcium, magnesium, Selenium, copper, zinc, chromium, manganese, iron, phosphorus, etc. [0003] The main carbohydrate of highland barley becomes starch, which accounts for about 60-75% of the grain, and the average resistant starch content is about 10%. Resistant starch is resistant starch (resistant starch), also known as anti-enzymatic starch, in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A23L7/25A23L29/00
CPCA23L7/20A23L7/25A23L29/06
Inventor 夏雨白永亮张延杰李敏雷敏芝胡志高
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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