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Preparation method of chenopodium quinoa willd and highland barley ferment powder

A technology of enzyme powder and quinoa, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve problems such as difficult transportation and complicated packaging, so as to facilitate digestion and absorption, increase the number of live bacteria in the product, The effect of high nutrition and health care

Active Publication Date: 2020-06-26
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the common enzyme products in the market are mostly liquid, with complicated packaging and difficult transportation. This product is a powder edible enzyme with stable physical and chemical properties, simple production process, and can save packaging and transportation costs at the same time, and is convenient to eat

Method used

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  • Preparation method of chenopodium quinoa willd and highland barley ferment powder
  • Preparation method of chenopodium quinoa willd and highland barley ferment powder
  • Preparation method of chenopodium quinoa willd and highland barley ferment powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of quinoa and highland barley enzyme powder, comprising the following steps:

[0036] (1) Quinoa and highland barley seeds: selection and removal of impurities;

[0037] (2) Sterilization: Soak a certain amount of highland barley and quinoa seeds with 0.1% sodium hypochlorite at a solid-to-liquid ratio of 1:4, and rinse them three times with drinking water after 30 minutes of sterilization;

[0038] (3) Soaking: then soak the sterilized quinoa and highland barley seeds at 25°C for 2 and 9 hours respectively, so that the moisture content in the material reaches about 40%;

[0039] (4) Germination: Drain the excess water, and germinate under the condition of constant temperature and humidity at 25°C and avoid light. The germination time of quinoa and highland barley is 24h and 36h respectively;

[0040] (5) Drying: the germinated seeds are first dried with hot air at a lower temperature to a moisture content of about 15%, then heated and dried to a m...

Embodiment 2

[0047] A preparation method of quinoa and highland barley enzyme powder, comprising the following steps:

[0048] (1) Quinoa and barley seeds: selection and removal of impurities.

[0049] (2) Sterilization: Soak a certain amount of highland barley and quinoa seeds with 0.1% sodium hypochlorite at a solid-to-liquid ratio of 1:4, sterilize for 30 minutes, and then wash.

[0050] (3) Soaking: then soak the sterilized quinoa and highland barley seeds at 25°C for 2h and 9h respectively, so that the moisture content in the material reaches about 40%;

[0051] (4) Germination: Drain excess water, and germinate under the condition of constant temperature and humidity at 25°C and avoid light. The germination time of quinoa and highland barley is 24 and 36 hours respectively.

[0052] (5) Drying: The germinated seeds are first dried with hot air at a lower temperature to a moisture content of about 15%, then heated and dried to a moisture content of about 5%, and ground for later use....

Embodiment 3

[0058] Embodiment 3: the optimization of germination condition

[0059] 1. Optimization of quinoa seed germination conditions

[0060] Prepare quinoa malt with reference to the method of Example 1, set different soaking times, other conditions are the same as Example 1, the results are shown in figure 1 . Depend on figure 1 It can be seen that the content of γ-aminobutyric acid is the highest when soaked for 2 hours.

[0061] Prepare quinoa malt with reference to the method of Example 1, set different germination times, other conditions are the same as Example 1, the results are shown in figure 2 . Depend on figure 2 It can be seen that the content of γ-aminobutyric acid is the highest at 24 hours of germination.

[0062] 2. Optimization of Germination Conditions for Highland Barley Seeds

[0063] Prepare highland barley malt with reference to the method of Example 1, set different soaking times, other conditions are the same as Example 1, the results are shown in i...

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Abstract

The invention discloses a preparation method of chenopodium quinoa willd and highland barley ferment powder, and belongs to the technical field of food processing. The chenopodium quinoa willd and highland barley ferment powder is prepared through the steps of firstly, performing sterilizing on highland barley seeds and chenopodium quinoa willd seeds with sodium hypochlorite, performing soaking, performing germination, performing drying, and performing crushing to obtain powder namely the chenopodium quinoa willd and highland barley ferment powder; and secondly, stirring and mixing chenopodiumquinoa willd and highland barley bud powder with an appropriate amount of water, performing enzymolysis at certain temperature, providing available nutrient substances for growth of lactic acid bacteria, performing sterilizing, performing cooling, performing inoculating with lactic acid bacteria, performing fermentation, performing drying, and performing crushing to obtain the chenopodium quinoawilld and highland barley ferment powder. The product contains rich probiotics (achieves 10<9>cfu / g ), and bioactive substances namely gamma-aminobutyric acid (achieves 88mg / 100g), and is rich in soluble dietary fibers namely barely-glucan. The product is high in nutrient value and convenient to eat.

Description

technical field [0001] The invention relates to a preparation method of quinoa and highland barley enzyme powder, which belongs to the technical field of food processing. Background technique [0002] Quinoa belongs to the Chenopodiaceae family and has very high nutritional value, known as the lost ancient "nutritional gold". Quinoa grains are rich in starch, protein, vitamins, minerals and more. And the amino acid content of quinoa protein is very balanced, the essential amino acid content is higher than that of rice, wheat and corn, etc., especially contains lysine, methionine, threonine and tryptophan, which are relatively lacking in plant protein, and is especially rich in general grains missing lysine. Quinoa contains a variety of unsaturated fatty acids, and its fatty acid composition is similar to corn germ oil and soybean oil, which are high-quality oils. Quinoa is rich in various mineral elements such as calcium, magnesium, iron, potassium and copper, and is easi...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135A23L5/00
CPCA23L33/00A23L33/135A23L5/00A23V2002/00A23V2400/181A23V2400/125A23V2400/175A23V2400/113A23V2400/169A23V2200/30A23V2200/318A23V2200/3204
Inventor 王淼丛贵江刘瑞
Owner JIANGNAN UNIV
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