CN104544433A - Preparation method for highland barley fiber and cereal drink - Google Patents

Abstract

The invention discloses a production method of highland barley fiber grain beverage. The technological process is as follows: baking, soaking, passing through a colloid mill, adding water for gelatinization, passing through a colloid mill twice, filtering to remove slag, adding erythritol and carboxymethyl Sodium cellulose, distilled glyceryl monostearate, sucrose fatty acid ester formulation, homogenization, ultra-high temperature instantaneous sterilization, aseptic filling. The method of the present invention solves the problem of easy precipitation and stratification in the production process of highland barley beverage, and the product does not go through any chemical extraction process in the production process, and completely retains the dietary fiber in highland barley, It can make it play its own beneficial role, and can retain the color, aroma and taste of highland barley to the greatest extent, with a uniform and delicate taste, rich wheat flavor and grain texture, sweet and delicious, rich in nutrition and unique flavor, ensuring Drinking safety.

Description

Preparation method of highland barley fiber cereal beverage

technical field

The invention belongs to the technical field of food, and in particular relates to a highland barley fiber cereal beverage and a preparation method thereof.

Background technique

Highland barley, in plant taxonomy, belongs to the genus Hordeum of the Gramineae family of wheat, also known as naked barley, rice barley, rye, etc., is a variety of barley, an annual or perennial herb, and is an irreplaceable staple food for farmers and herdsmen in Tibetan areas. It is also an important raw material for agricultural product processing industries such as feed and brewing in Tibetan areas. Highland barley grows mostly in remote mountainous and pastoral areas in plateau areas. Pesticides are generally not used during the growth period, and pests and diseases rarely occur. It is a truly green and pollution-free food in plateau areas.

Highland barley has the nutrients of "three highs and two lows" (high protein, high fiber, high vitamins, low fat, and low sugar), and is extremely nutritious. Highland barley is an excellent health care crop. Its seed coat is thicker and its dietary fiber content is as high as 13.4%, which is the highest among almost all crops (second only to soybeans). Among them, SDA can regulate carbohydrate metabolism and lower human cholesterol. content, the effect of preventing cardiovascular diseases; IDF is a component of the cell wall of the highland barley plant, which has the characteristics of absorbing body water and good effect of preventing constipation, removing toxins in the body, and is called "intestinal cleanser"; in highland barley β- The average content of glucan is 4.58%. It is the wheat crop with the highest β-glucan content in the world. It has unique health care effects on reducing blood fat, increasing gastric motility, preventing altitude sickness and diabetes. In addition, the average protein content in highland barley is 11.37%, especially the 8 kinds of amino acids necessary for human body, especially the content of lysine and tryptophan, which are significantly higher than those in wheat, rice and corn; the average content of crude fat in highland barley is 2.13% %, lower than corn and oats, but higher than wheat and rice; its amylopectin content is high, with an average of 74-78%, which can inhibit hyperacidity; barley contains more minerals, amino acids and vitamins than other grains , regular consumption can solve human nutritional deficiency; highland barley also contains selenium, an essential trace element identified by the United Nations Health Organization, which is the only anti-cancer and anti-cancer element currently recognized. The reason why Tibetan compatriots can survive in the alpine regions lacking fruits and vegetables is inseparable from eating highland barley.

In recent years, with the progress of research on the nutritional components and functions of highland barley and the development of the food processing industry, in addition to being used as the ration of Tibetan compatriots and the raw material of highland barley liquor, many products with highland barley as the main raw material have appeared one after another, such as highland barley wine , highland barley noodles, highland barley nutritional powder, etc. But its processing is basically still in the primary stage, the product is single, and the added value is low. Although the highland barley product produced retains the original flavor of the original raw material, the product is still very rough, lacks market competitiveness, and the prospect is not optimistic. And because the taste of the highland barley raw material is rough, the digestibility is low; the protein content of the highland barley powder is high, but the gluten protein is low, and gluten cannot be formed; All of these have limited its application and seriously restricted the effective development and utilization of highland barley resources.

Chinese patent 201110442798.1 discloses a highland barley grain beverage, which is characterized in that: the weight percentage of the beverage blending ingredients is: 0.5% sucrose, 0.05-0.08% compound emulsifier (monoglyceride: lecithin 2:3), 0.05% sodium alginate %, xanthan gum 0.01%, roasted barley essence 0.005%, and the balance is water and barley. The specific steps of the preparation method are as follows: roast and cool the highland barley with complete form, crush it through a 20-mesh sieve, add water to boil the highland barley powder for gelatinization, adjust the pH value, add high-temperature α-amylase and glucoamylase for enzymatic hydrolysis, and Heat to boil to kill the enzyme, and filter while hot. Dissolve the required sucrose and emulsifier in a small amount of filtrate, mix and dissolve, emulsify and disperse evenly with a high-speed shearing machine, then add it to the remaining filtrate and stir evenly, homogenize twice, and use aseptic filling or hot filling The finished product is obtained after high-temperature sterilization. The invention is a clear and transparent grain beverage made by roasting, pulverizing and gelatinizing highland barley, enzymatically hydrolyzing and filtering the slurry, which integrates highland barley rich in essential amino acids, vitamins, minerals and other nutrients, and maintains the unique properties of highland barley Color and flavor, refreshing taste. However, the highland barley grain beverage produced by this process has a low viscosity and no grain texture due to the enzymatic hydrolysis process and the separation process of coarse filtration (100 mesh) and then fine filtration (270-360 mesh) followed by fine filtration (270-360 mesh). And lost a large amount of highland barley unique nutrients - dietary fiber.

How to produce a beverage that can maintain the unique color and flavor of highland barley, and retain its unique nutritional components - the integrity of dietary fiber is an urgent problem to be solved.

Contents of the invention

The purpose of the present invention is to develop a highland barley fiber cereal beverage that conforms to the Chinese production process and has good color, flavor and stability, solves the problem of easy precipitation and stratification during the production process of highland barley beverage, and completely retains the diet in highland barley. Fiber, so that it can play its own beneficial role, and can retain the color, aroma, and taste of highland barley to the greatest extent, so that the taste of the drink is even and delicate, with a strong wheat aroma and grain texture, sweet and delicious, rich in nutrition, and full of flavor. Unique, to ensure the safety of drinking. For realizing the purpose of the present invention, adopt following technical scheme:

The invention provides a production method of highland barley fiber grain beverage, the technological process of which is as follows: baking→soaking→going through a colloid mill→adding water to gelatinize→going through a colloid mill twice→filtering to remove slag→adding erythritol and carboxymethyl Sodium cellulose, distilled glyceryl monostearate, and sucrose fatty acid ester blending → homogenization → ultra-high temperature instantaneous sterilization → aseptic filling.

Specifically include the following steps:

a. Put the green barley with complete form in the oven and bake at 130-150°C for 10-15 minutes, so that the barley emits a strong wheat fragrance and has a crispy taste, and then soak it in water at 60°C for 6 hours;

b. the highland barley after soaking and water are defibrinated in a colloid mill in a ratio of 1:15-20 by weight;

c. Heat and boil the highland barley slurry after rubber milling to gelatinize for 30 minutes, and keep stirring to prevent uneven heating of the slurry until gelatinization is complete;

d. After cooling, pass the slurry through a colloid mill again, and then pass through a 40-mesh sieve to obtain the sieved slurry;

e. According to parts by weight, sieve slurry: erythritol: sodium carboxymethylcellulose: distilled glyceryl monostearate: sucrose fatty acid ester 100: 1.0-1.2: 0.15-0.25: 0.07-0.09: 0.05- 0.07, mixed; the erythritol, sodium carboxymethylcellulose, distilled glyceryl monostearate, sucrose fatty acid ester were first mixed, and dissolved in 10 parts by weight of 60-70°C warm water, passed through a colloid mill, and then mixed with 100 parts by weight of sieved slurry are mixed;

f. Homogenization is carried out at 65°C, using two homogenizations, the first homogenization pressure is 40-50Mpa, and the second homogenization pressure is 30-40Mpa;

g. Ultra-high temperature instant sterilization at 121°C for 15-30s, aseptic filling.

The beneficial effects of the present invention are: no chemical extraction process is carried out in the production process, not only the unique nutrient component in the highland barley——dietary fiber is completely retained, so that it can exert its own beneficial effect on the human body, but also does not produce enzymes The unique odor of the enzymatic hydrolysis product during the hydrolysis process retains the color, aroma and taste of the highland barley to the greatest extent, with high viscosity, uniform and delicate taste, rich wheat flavor and grain texture, sweet and delicious, rich in nutrition and unique flavor , to ensure the safety of drinking. In this research, rational selection of raw materials and scientific combination make the formula more perfect and reasonable. Reasonable highland barley and erythritol content make the drink moderately sweet, which meets the taste of most people. Erythritol is a natural zero-calorie sweetener that does not participate in sugar metabolism and blood sugar changes. It is suitable for diabetics and has the highest human tolerance. It does not ferment in the colon and can avoid gastrointestinal discomfort. Sodium carboxymethyl cellulose is a good emulsification stabilizer and thickener, and has excellent freezing and melting stability, and can improve the flavor of the product and prolong the storage time. Distilled glyceryl monostearate is an emulsifier, which can promote the drink to become a stable emulsion, so that the drink can remain relatively stable for a long time. Sucrose fatty acid ester is odorless, tasteless and non-toxic. It is a good food emulsifier. It has good emulsification, dispersion, viscosity adjustment, anti-aging, antibacterial and other properties, making drinks more stable, delaying the aging of drinks, and prolonging the storage time of drinks. . Although the beverage of the invention has not undergone enzymatic hydrolysis, it can still maintain good stability and is suitable for diabetics to drink.

When this product is processed, the highland barley is baked and gelatinized to make it taste crispy, which makes the product taste better and have better stability. When mixing at a constant volume, the homogenization pressure is 40-50Mpa, which is conducive to maintaining a good product quality. Suspended in a stable state, the filling is aseptically filled after ultra-high temperature instantaneous sterilization, which further prolongs the shelf life of the product.

Detailed ways

Embodiment one

A production method of highland barley fiber cereal beverage, the technological process of which is: baking→soaking→passing colloid mill→adding water for gelatinization→passing colloid mill twice→filtering to remove slag→adding erythritol and sodium carboxymethylcellulose , distilled glyceryl monostearate, sucrose fatty acid ester deployment → homogenization → ultra-high temperature instantaneous sterilization → aseptic filling.

The preparation method comprises the following steps:

a. Put the barley with complete form in the oven and bake it at 150°C for 10 minutes, so that the barley emits a strong wheat fragrance and has a crispy taste, and then soak it in water at 60°C for 6 hours;

b. the highland barley after soaking and water are defibrinated in a colloid mill in a ratio of 1:15 by weight;

c. Heat and boil the highland barley slurry after rubber milling to gelatinize for 30 minutes, and keep stirring to prevent uneven heating of the slurry until gelatinization is complete;

d. After cooling, pass the slurry through a colloid mill again, and then pass through a 40-mesh sieve to obtain the sieved slurry;

e. According to parts by weight, sieve slurry: erythritol: sodium carboxymethylcellulose: distilled glyceryl monostearate: sucrose fatty acid ester 100: 1.0: 0.25: 0.09: 0.07, mixed; erythritol , sodium carboxymethyl cellulose, distilled glyceryl monostearate, and sucrose fatty acid ester are first mixed, and dissolved with 10 parts by weight of 60-70°C warm water, passed through a colloid mill, and then mixed with 100 parts by weight of the sieved slurry to avoid Uneven dissolution of additives;

f. Homogenization is carried out at 65°C, using two homogenizations, the first homogenization pressure is 50Mpa, and the second homogenization pressure is 40Mpa;

g. Ultra-high temperature instant sterilization at 121°C for 15-30s, aseptic filling.

The highland barley fiber cereal drink prepared by this method not only fully retains the unique nutritional components in highland barley——dietary fiber, so that it can exert its own beneficial effects on the human body, but also does not produce the unique The peculiar smell retains the color, aroma and taste of highland barley to the greatest extent, with high viscosity, uniform and delicate taste, rich wheat flavor and grain texture, sweet and delicious, rich in nutrition and unique flavor, which ensures the safety of drinking. Moreover, although the present invention has not been enzymatically hydrolyzed, it can well maintain the stability of the beverage and prevent the beverage from settling and stratifying.

Embodiment two

A production method of highland barley fiber cereal beverage, the technological process of which is: baking→soaking→passing colloid mill→adding water for gelatinization→passing colloid mill twice→filtering to remove slag→adding erythritol and sodium carboxymethylcellulose , distilled glyceryl monostearate, sucrose fatty acid ester deployment → homogenization → ultra-high temperature instantaneous sterilization → aseptic filling.

The preparation method comprises the following steps:

a. Put the green barley with complete form in the oven and bake at 130°C for 15 minutes, so that the barley emits a strong wheat fragrance and has a crispy taste, and then soak it in water at 60°C for 6 hours;

b. the highland barley after soaking and water are defibrinated in a colloid mill in a ratio of 1:20 by weight;

c. Heat and boil the highland barley slurry after rubber milling to gelatinize for 30 minutes, and keep stirring to prevent uneven heating of the slurry until gelatinization is complete;

d. After cooling, pass the slurry through a colloid mill again, and then pass through a 40-mesh sieve to obtain the sieved slurry;

e. According to parts by weight, sieve the slurry: erythritol: sodium carboxymethylcellulose: distilled glyceryl monostearate: sucrose fatty acid ester 100: 1.2: 0.15: 0.09: 0.07, mixed; erythritol , sodium carboxymethyl cellulose, distilled glyceryl monostearate, and sucrose fatty acid ester are first mixed, and dissolved with 10 parts by weight of 60-70°C warm water, passed through a colloid mill, and then mixed with 100 parts by weight of the sieved slurry to avoid Uneven dissolution of additives;

f. Homogenization is carried out at 65°C, using two homogenizations, the first homogenization pressure is 40Mpa, and the second homogenization pressure is 30Mpa;

g. Ultra-high temperature instant sterilization at 121°C for 15-30s, aseptic filling.

The highland barley fiber cereal drink prepared by this method not only fully retains the unique nutritional components in highland barley——dietary fiber, so that it can exert its own beneficial effects on the human body, but also does not produce the unique The peculiar smell retains the color, aroma and taste of highland barley to the greatest extent, with high viscosity, uniform and delicate taste, rich wheat flavor and grain texture, sweet and delicious, rich in nutrition and unique flavor, which ensures the safety of drinking. Moreover, although the present invention has not been enzymatically hydrolyzed, it can well maintain the stability of the beverage and prevent the beverage from settling and stratifying.

The present invention has been described in detail above through specific implementation methods, but the content described is only a preferred embodiment of the present invention, and cannot be considered as limiting the implementation scope of the present invention. All equivalent changes and improvements made according to the application scope of the present invention shall still belong to the scope covered by the patent of the present invention.

Claims (2)

1. the preparation method of highland barley fiber cereal beverage is characterized in that comprising the following steps: a. Put the highland barley in an oven at 130-150°C and bake for 10-15 minutes, so that the highland barley emits a strong wheat fragrance and has a crispy taste, and then soak it in water at 60°C for 6 hours; b. the highland barley after soaking and water are defibrinated in a colloid mill in a ratio of 1:15-20 by weight; c. Heat and boil the highland barley slurry after rubber milling to gelatinize for 30 minutes, and keep stirring to prevent uneven heating of the slurry until gelatinization is complete; d. After cooling, pass the slurry through a colloid mill again, and then pass through a 40-mesh sieve to obtain the sieved slurry; e. According to parts by weight, sieve slurry: erythritol: sodium carboxymethylcellulose: distilled glyceryl monostearate: sucrose fatty acid ester 100: 1.0-1.2: 0.15-0.25: 0.07-0.09: 0.05- 0.07, mixed; the erythritol, sodium carboxymethylcellulose, distilled glyceryl monostearate, sucrose fatty acid ester were first mixed, and dissolved in 10 parts by weight of 60-70°C warm water, passed through a colloid mill, and then mixed with 100 parts by weight of sieved slurry are mixed; f. Homogenize at 65°C; g. Ultra-high temperature instant sterilization at 121°C for 15-30s, aseptic filling. 2. The preparation method according to claim 1, characterized in that step f homogenization is twice homogenization, the first homogenization pressure is 40-50Mpa, and the second homogenization pressure is 30-40Mpa.