CN101238907A - Highland barley beverage and preparing method thereof - Google Patents
Highland barley beverage and preparing method thereof Download PDFInfo
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- CN101238907A CN101238907A CNA2008100448718A CN200810044871A CN101238907A CN 101238907 A CN101238907 A CN 101238907A CN A2008100448718 A CNA2008100448718 A CN A2008100448718A CN 200810044871 A CN200810044871 A CN 200810044871A CN 101238907 A CN101238907 A CN 101238907A
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Abstract
The invention relates to a beverage, especially a highland barley beverage and preparation method thereof. The highland barley beverage is prepared by adding proper adjuvants after brewing the highland barley. The adjuvants are white granulated sugar, caramel, citric acid, carbon dioxide gas, essence. The preparation method comprises curshing the malt, saccharifying, filtering the malt juice, boiling and sterilizing, separating the coarse sludge, thin plate cooling and filtering-pouring, adding food additive. The highland barley beverage has functions of reducing the lever of cholesterin and tumor LDL-C, anti-cancer, preventing the anermia and bloodwessel disease, preventing atherosclerosis. The preparation method greatly increases the cousume of the highland barley and the added value. The invention not only can effectively increase the positivity of the planter of the highland barley, but also be beneficial to the human health.
Description
Technical field
The present invention relates to a kind of beverage, particularly a kind of highland barley beverage and preparation method thereof.
Background technology
Highland barley is a kind of of barley, claims hull-less barley, highland barley again, in Tibet, Qinghai one band common name highland barley.It is people from Tibetan a staple food crop, can make zanba, roasted qingke barley flour and barley wine with it.Along with scientist to the new discovery of the high beta glucan content of highland barley and comprehensive startup of converted products, nowadays, highland barley highlights the characteristics of its high nutrition, high health care, high added value just day by day, the expert thinks, the past always the highland barley of " unknown to the public " will be expected to one of wheat crops that becomes global most worthy.China highland barley crop investigations expert finds highland barley kind chemical examination back: beta glucan content is up to 8.62% in " dark blue 25 " the highland barley new varieties in Tibet.At present, biomedical boundary generally believes that beta glucan has four big physiological actions such as gut purge, adjusting blood sugar, reduction cholesterol, raising immunity.In addition, the protein content of highland barley is higher, can reach 14.81%, and is rich in high-lysine.On the existing market, highland barley is often used as the brew barley wine, 2005.06.22, Patent Office of the People's Republic of China discloses the patent of invention (patent No.: 200410074016.3) of a kind of " highland barley beer and preparation method thereof " by name, this invention relates to highland barley beer and preparation method thereof, its raw material is selected from highland barley Fructus Hordei Germinatus, Fructus Hordei Germinatus, auxiliary material, and described auxiliary material is rice, barley, corn, wheat, syrup, highland barley, white granulated sugar.The preparation technology of highland barley beer comprises: wheat juice pressurizes under certain pressure and boils, and hops divide three interpolations etc.Also have highland barley is used to make health food,, use solid one and change enzyme and immobilized cell new technology, make barley wine reach the suitability for industrialized production level as " barley wine series of products, three grades of health-care syrups " barley wine series of products industrialization of Dalian Polytechnic College.Three grades of total eclipse product type health beverages that health-care syrup is developed with the wild raw material of All Pure Nature have quick curing function (Chinese science and technology class bibliographic data base record number: 060021) for hypertension and diabetes." the board wine as health-care beverage of helping each other " (1) the Chinese caterpillar fungus barley wine that also has Qinghai barley wine group company " be with famous and precious tonic Chinese herbal medicine materials such as the distinctive natural good winter worm summer flower in Qinghai-Tibet Platean, safflower, matrimony vines, through making with extra care into pure high-quality barley wine, going into porcelain sealing ageing and form; (2) " pilose antler barley wine " is to be basic wine with the high-quality barley wine, is equipped with that rare traditional Chinese medicines such as pilose antler, matrimony vine are refining to form; (3) " highland barley pure mellow wine " is to be raw material with the peculiar highland barley in plateau, adopt the nutrition mild drinking wine of the refining nourishing that forms of modern cash science and technology, include needed by human 18 in amino acid and various trace elements, be low, the nutritious first-class beverage of a kind of alcoholic strength (Chinese science and technology class bibliographic data base record number: 044416).
Summary of the invention
The present invention is consumption and the added value that further improves highland barley, and a kind of highland barley beverage is provided.
The present invention provides the preparation method of this highland barley beverage simultaneously.
The present invention can improve highland barley to a great extent and consume, and promote its added value, can effectively improve highland barley grower's enthusiasm, also ensured health, highland barley beverage provided by the invention to the level that reduces body's cholesterol and tumour LDL-C, anticancer, prevention anaemia and vascular diseases, prevent that aspect such as atherosclerotic all has unique health-care effect.
Technical scheme of the present invention realizes by following content:
A kind of highland barley beverage, it is characterized in that: described highland barley beverage raw material comprises highland barley Fructus Hordei Germinatus, drinking water, sugar and suitable auxiliary material, wherein the ratio of highland barley Fructus Hordei Germinatus and drinking water is the 2-3 drinking water: 600-700 highland barley Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus and sugar ratio are 100-150: 1, and described auxiliary material is white granulated sugar, caramel, citric acid, carbonic acid gas, essence.
Described preparation method comprises making highland barley Fructus Hordei Germinatus, saccharification, wort filtration, Wort boiling sterilization, coarse sludge separation, thin plate cooling and filtration-can, eight steps of doping, is specially:
A, making highland barley Fructus Hordei Germinatus:
A, soak wheat: adopt and soak the disconnected 13hr/ of 8hr/ and soak the disconnected 5hr/ of 3hr/ and soak the 3hr formula and soak wheat technology, always soak 32 hours wheat time; Soak 15-25 ℃ of wheat temperature; Soak the wheat process and per hour ventilated 30 minutes, dragged for for the first time behind the swimmer beginning spilling water 30 minutes, spilling water is 30 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes; Wheat immersion degree is controlled at 40-42%, to guarantee the germination percentage of highland barley;
B, germination: adopt 5 days germination technologies, the high humility of germinateing reaches 46-47%; Germination temperature control: the 1st day 17-18 ℃, 2-5 days 16-13 ℃, the germination technology of low temperature behind the first high temperature is with the leaching rate of guaranteeing highland barley Fructus Hordei Germinatus and the content of AAN;
C, drying: 30-50 ℃ wilting process makes moisture drop to below 10% as early as possible by big air blast, the about 78-80 of baking temperature ℃ (2-2.5hr), be controlled at 16-20hr total drying time, makes its fragrance that can give prominence to highland barley Fructus Hordei Germinatus, keeps the vigor of its enzyme again preferably;
B, saccharification:
A, select materials: highland barley Fructus Hordei Germinatus: water=1: 4, water quality adopts the free of contamination high-quality natural mineral water in highlands, total hardness≤10 ° dh, PH6.8-7.8;
B, pulverizing: pulverize after will cleaning totally;
C, doping: the saccharification tannin, the ratio of saccharification tannin and highland barley Fructus Hordei Germinatus is 1: 100-120;
D, temperature control: the brew kettle blanking temperature is 45 ℃, and not stopping at 45 ℃ directly is warmed up to 65 ℃, and allusion quotation inspection after stopping 60 minutes is warmed up to 78 ℃ after the allusion quotation inspection is qualified, pumps into lautertuns afterwards;
C, wort filtration: filtering the initial stage filtering velocity should not be too fast, static enough with return time behind the cultivated at every turn cutter, guarantees to filter the limpid degree of wheat juice, for heat, effectively the separating out of cold sludge in later stage are reduced load; Wash poor can carrying out continuously, residual sugar is controlled at 2.0%;
D, Wort boiling sterilization: by uncovered boil 30 minutes with the interior concentration that makes wheat juice reach regulation, can add the saccharification tannin of 20-50ppm this moment, and then add and be pressed in 100 ℃ and boiled 10-20 minute;
E, coarse sludge separate: adopt " whirlpool tank+bag type filtering " technology, the wheat juice that promptly boils after the sterilization pumps into along the cell wall tangent line by certain speed, wheat juice circles round in stillpot and left standstill 20-30 minute, make coarse sludge be deposited in bottom land central authorities, supernatant also passes through the cloth-bag type catcher/filter one when to be cooled;
F, thin plate cooling: adopt the thin board type cooler to make whole wheat juice be cooled to 5-7 ℃ in 50 minutes, cooled wheat juice enters the cold wheat juice of taper jar and continues refrigeration to 0 ℃ to-1 ℃, and static 24-72 hour fully to analyse except that condensation solidity protein;
G, filtration-can: wheat juice is discharged cold sludge from the awl end after low temperature is static, then supernatant is transported to racking room after by non-velum filteration, and the can condition meets the sterile filling requirement of drinking water, and the intervention of anti-block;
H, adding food additives:, add suitable citric acid, essence, caramel or CO2 according to mouthfeel and color needs.
Highland barley beverage provided by the invention to the level that reduces body's cholesterol and tumour LDL-C, anticancer, prevention anaemia and vascular diseases, prevent that aspect such as atherosclerotic all has unique health-care effect.The preparation technology of beverage is divided into Fructus Hordei Germinatus pulverizing, saccharification, wort filtration, boils sterilization, coarse sludge separates, thin plate cooling and filtrations-can, add step such as food additives, can improve highland barley consumption to a great extent, and promote its added value.The present invention can effectively improve highland barley grower's enthusiasm, also is of value to health.
The specific embodiment
Embodiment 1
A kind of highland barley beverage, raw material comprises highland barley Fructus Hordei Germinatus, drinking water, sugar and suitable auxiliary material, wherein the ratio of highland barley Fructus Hordei Germinatus and drinking water is 1 portion of drinking water: 350 parts of highland barley Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus and sugar ratio are 100: 1, and described auxiliary material is white granulated sugar, caramel, citric acid, carbonic acid gas, essence.Present embodiment is a soda.
Embodiment 2
A kind of highland barley beverage, raw material comprise highland barley Fructus Hordei Germinatus, drinking water, sugar and suitable auxiliary material, and wherein the ratio of highland barley Fructus Hordei Germinatus and drinking water is 1 portion of drinking water: 200 parts of highland barley Fructus Hordei Germinatus, and highland barley Fructus Hordei Germinatus and sugar ratio are 150: 1, described auxiliary material is citric acid, essence.Present embodiment is a noncarbonated beverage products.
Embodiment 3
A kind of preparation method of highland barley beverage, it is characterized in that: described preparation method comprises making highland barley Fructus Hordei Germinatus, saccharification, wort filtration, Wort boiling sterilization, coarse sludge separation, thin plate cooling and filtration-can, eight steps of doping, and is specific as follows:
A, making highland barley Fructus Hordei Germinatus:
A, soak wheat: adopt soak 8 hours/disconnected 13 hours/soak 3 hours/disconnected 5 hours/soaking 3 little up-to-date styles soaks wheat technology, always soaks 32 hours wheat time; Soak 25 ℃ of wheat temperature; Soak the wheat process and per hour ventilated 30 minutes, dragged for for the first time behind the swimmer beginning spilling water 30 minutes, spilling water is 30 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes; Wheat immersion degree is controlled at 42%, to guarantee the germination percentage of highland barley;
B, germination: adopt 5 days germination technologies, the high humility of germinateing reaches 47%; Germination temperature control: the 1st day 17-18 ℃, 2-5 days 16-13 ℃, the germination technology of low temperature behind the first high temperature is with the leaching rate of guaranteeing highland barley Fructus Hordei Germinatus and the content of AAN;
C, drying: 30-50 ℃ wilting process drops to below 10% moisture by big air blast as early as possible, 80 ℃ of baking temperatures, and be controlled at 20 hours total drying time, makes its fragrance that can give prominence to highland barley Fructus Hordei Germinatus, keeps the vigor of its enzyme again preferably;
B, saccharification:
A, select materials: highland barley Fructus Hordei Germinatus: water=1: 4, water quality adopts the free of contamination high-quality natural mineral water in highlands, total hardness≤10 ° dh, PH6.8-7.8;
B, pulverizing: pulverize after will cleaning totally;
C, doping: the saccharification tannin, the ratio of saccharification tannin and highland barley Fructus Hordei Germinatus is 1: 120;
D, temperature control: the brew kettle blanking temperature is 45 ℃, and not stopping at 45 ℃ directly is warmed up to 65 ℃, and allusion quotation inspection after stopping 60 minutes is warmed up to 78 ℃ after the allusion quotation inspection is qualified, pumps into lautertuns afterwards; Because the preparation of highland barley wheat juice focuses on the decomposition of starch, therefore the low temperature blanking is just considered the leaching of enzyme and needn't be considered that protein decomposes, in addition, the highland barley Fructus Hordei Germinatus of no cot suitably adopts humidification to pulverize or case of wet attrition when pulverizing, to improve wort filtration, to improve its extract, also favourable to mouthfeel of finished products;
C, wort filtration: filtering the initial stage filtering velocity should not be too fast, static enough with return time behind the cultivated at every turn cutter, guarantees to filter the limpid degree of wheat juice, for heat, effectively the separating out of cold sludge in later stage are reduced load; Wash poor can carrying out continuously, residual sugar is controlled at 2.0%;
D, Wort boiling sterilization: by uncovered boil 30 minutes with the interior concentration that makes wheat juice reach regulation, add the saccharification tannin of 50ppm this moment, and then add and be pressed in 100 ℃ and boiled 15 minutes;
E, coarse sludge separate: adopt " whirlpool tank+bag type filtering " technology, the wheat juice that promptly boils after the sterilization pumps into along the cell wall tangent line by certain speed, wheat juice circles round in stillpot and left standstill 30 minutes, make coarse sludge be deposited in bottom land central authorities, supernatant also passes through the cloth-bag type catcher/filter one when to be cooled;
F, thin plate cooling: adopt the thin board type cooler to make whole wheat juice be cooled to 7 ℃ in 50 minutes, cooled wheat juice enters the cold wheat juice of taper jar and continues refrigeration to-1 ℃, and static 48 hours fully to analyse except that condensation solidity protein;
G, filtration-can: wheat juice is discharged cold sludge from the awl end after low temperature is static, then supernatant is transported to racking room after by non-velum filteration, and the can condition meets the sterile filling requirement of drinking water, and the intervention of anti-block;
H, adding food additives: add suitable citric acid, essence, make noncarbonated beverage products.
Embodiment 4
A kind of preparation method of highland barley beverage, it is characterized in that: described preparation method comprises making highland barley Fructus Hordei Germinatus, saccharification, wort filtration, Wort boiling sterilization, coarse sludge separation, thin plate cooling and filtration-can, eight steps of doping, and is specific as follows:
A, making highland barley Fructus Hordei Germinatus:
A, soak wheat: adopt and soak the disconnected 13hr/ of 8hr/ and soak the disconnected 5hr/ of 3hr/ and soak the 3hr formula and soak wheat technology, always soak 32 hours wheat time; Soak 15 ℃ of wheat temperature; Soak the wheat process and per hour ventilated 30 minutes, dragged for for the first time behind the swimmer beginning spilling water 30 minutes, spilling water is 30 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes; Wheat immersion degree is controlled at 40%, to guarantee the germination percentage of highland barley;
B, germination: adopt 5 days germination technologies, the high humility of germinateing reaches 46%; Germination temperature control: the 1st day 17-18 ℃, 2-5 days 16-13 ℃, the germination technology of low temperature behind the first high temperature is with the leaching rate of guaranteeing highland barley Fructus Hordei Germinatus and the content of AAN;
C, drying: 30-50 ℃ wilting process drops to below 10% moisture by big air blast as early as possible, and baking temperature is 78 ℃ (2-2.5hr), and be controlled at 16 hours total drying time, makes its fragrance that can give prominence to highland barley Fructus Hordei Germinatus, keeps the vigor of its enzyme again preferably;
B, saccharification:
A, select materials: highland barley Fructus Hordei Germinatus: water=1: 4, water quality adopts the free of contamination high-quality natural mineral water in highlands, total hardness≤10 ° dh, PH6.8-7.8;
B, pulverizing: pulverize after cleaning highland barley Fructus Hordei Germinatus totally;
C, doping: the saccharification tannin, the ratio of saccharification tannin and highland barley Fructus Hordei Germinatus is 1: 100;
D, temperature control: the brew kettle blanking temperature is 45 ℃, and not stopping at 45 ℃ directly is warmed up to 65 ℃, and allusion quotation inspection after stopping 60 minutes is warmed up to 78 ℃ after the allusion quotation inspection is qualified, pumps into lautertuns afterwards; Because the preparation of highland barley wheat juice focuses on the decomposition of starch, therefore the low temperature blanking is just considered the leaching of enzyme and needn't be considered that protein decomposes, in addition, the highland barley Fructus Hordei Germinatus of no cot suitably adopts humidification to pulverize or case of wet attrition when pulverizing, to improve wort filtration, to improve its extract, also favourable to mouthfeel of finished products;
C, wort filtration: filtering the initial stage filtering velocity should not be too fast, static enough with return time behind the cultivated at every turn cutter, guarantees to filter the limpid degree of wheat juice, for heat, effectively the separating out of cold sludge in later stage are reduced load; Wash poor can carrying out continuously, residual sugar is controlled at 2.0%;
D, Wort boiling sterilization: by uncovered boil 30 minutes with the interior concentration that makes wheat juice reach regulation, add the saccharification tannin of 20ppm this moment, and then add and be pressed in 100 ℃ and boiled 15 minutes;
E, coarse sludge separate: adopt " whirlpool tank+bag type filtering " technology, the wheat juice that promptly boils after the sterilization pumps into along the cell wall tangent line by certain speed, wheat juice circles round in stillpot and left standstill 20-30 minute, make coarse sludge be deposited in bottom land central authorities, supernatant also passes through the cloth-bag type catcher/filter one when to be cooled;
F, thin plate cooling: adopt the thin board type cooler to make whole wheat juice be cooled to 5 ℃ in 50 minutes, cooled wheat juice enters the cold wheat juice of taper jar and continues refrigeration to 0 ℃, and static 48 hours fully to analyse except that condensation solidity protein;
G, filtration-can: wheat juice is discharged cold sludge from the awl end after low temperature is static, then supernatant is transported to racking room after by non-velum filteration, and the can condition meets the sterile filling requirement of drinking water, and the intervention of anti-block;
H, adding food additives: add suitable citric acid, essence, caramel and CO
2, make soda with color and luster.
Highland barley beverage provided by the invention to the level that reduces body's cholesterol and tumour LDL-C, anticancer, prevention anaemia and vascular diseases, prevent that aspect such as atherosclerotic all has unique health-care effect.The preparation technology of beverage can improve highland barley to a great extent and consume, and promotes its added value.The present invention can effectively improve highland barley grower's enthusiasm, also is of value to health.
Embodiment 5
A kind of 11 ° of P highland barley wheat juice preparation technologies comprise the steps:
A, pulverizing requirement
The brew kettle blanking is pulverized the temperature of sizing mixing and is controlled at 45-50 ℃.
The interpolation of B, material
Wherein highland barley Fructus Hordei Germinatus is wanted airborne dust, is gone stone to clean totally;
C, Mashing process: 45 ℃ of brew kettle blanking temperatures; Do not stop at 45 ℃ and directly to be warmed up to 65 ℃;
65 ℃ stopped 60 minutes after iodine inspection; Be warming up to 78 ℃ after the iodine inspection is qualified;
Temperature pumps into lautertuns after rising to 78 ℃.
D, wort filtration and boil
Filter behind the mash static 30 minutes, reflux and filter is till wheat juice is limpid then;
Wash poor water: ≈ 26 kilolitres (wash poor water and make its PH at 6.5-7.5) with the lactic acid adjusting;
Wash poor method: can wash poor continuously;
Wash poor coolant-temperature gage: 76-78 ℃;
Panful concentration: 10.2% (± 0.2%);
Wash poor residual sugar: 2.0% (± 0.2%);
Get cold wort concentration: 11.0% (± 0.2%);
Boiling time: 50-60min; Comprise that capping boils pressurize 10min, add the saccharification tannin of 50ppm in boiling after 20 minutes, to remove the hmw protein of easy flocculation.
D, hot wheat juice are handled
Boiling good wheat juice pumps into and left standstill in the whirlpool tank 20-30 minute;
The supernatant wheat juice that precipitation is good is squeezed into then through bag filter, thin plate cooler by pump and is cooled off in the cold wheat juice of the taper jar;
E, filter at low temperature and can.
Embodiment 6
A kind of preparation technology of highland barley beverage comprises the steps:
A, 8 ° of P syrup of preparation: the fresh water (FW) heating of putting into 10 tons in boiling pot is boiled, treat to add after water comes to life the white granulated sugar of about 800Kg, continuing to boil 10 minutes and measuring its pol is 8 ± 0.2 ° of P (pol height can suitably add water, pol is low can suitably add white granulated sugar).Boil good syrup and enter in the syrup jar after stillpot, the cooling of thin plate cooler, temperature is controlled at 1-4 ℃.
B, blend the blue or green Ke of 10 ° of P of preparation happy (20 tons)
According to the concentration (being about 11 ± 0.2 ° of P) of highland barley wheat juice and the concentration (being about 8 ± 0.2 ° of P) of syrup, calculate the ratio that two kinds of base-material solution blend and (be about wheat juice: syrup=13.3: 6.7), enter in the new tapered shaped can by the pipe-line mixer pump.
C, add food additives-charge into carbonic acid gas
In pipeline, add suitable citric acid, essence, caramel according to mouthfeel and color that " blue or green Ke is happy " needs, with this pipeline the solution of blending is circulated with pump then, wherein charge into edible CO simultaneously
2, make the finished product carbon dioxide be controlled at 5.0-6.5g/L.
D, aseptic filtration-can.
Claims (10)
1, a kind of highland barley beverage, it is characterized in that: described highland barley beverage raw material comprises highland barley Fructus Hordei Germinatus, drinking water, sugar and suitable auxiliary material, wherein the ratio of highland barley Fructus Hordei Germinatus and drinking water is the 2-3 drinking water: 600-700 highland barley Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus and sugar ratio are 100-150: 1, and described auxiliary material is white granulated sugar, caramel, citric acid, carbonic acid gas, essence.
2, the preparation method of a kind of highland barley beverage according to claim 1 is characterized in that: described preparation method comprises making highland barley Fructus Hordei Germinatus, saccharification, wort filtration, Wort boiling sterilization, coarse sludge separation, thin plate cooling and filtration-can, eight steps of doping.
3, the preparation method of highland barley beverage according to claim 2 is characterized in that: the concrete steps of described making Fructus Hordei Germinatus are:
A, soak wheat: adopt and soak the disconnected 13hr/ of 8hr/ and soak the disconnected 5hr/ of 3hr/ and soak the 3hr formula and soak wheat technology, always soak 32 hours wheat time; Soak 15-25 ℃ of wheat temperature; Soak the wheat process and per hour ventilated 30 minutes, dragged for for the first time behind the swimmer beginning spilling water 30 minutes, spilling water is 30 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes; Wheat immersion degree is controlled at 40-42%, to guarantee the germination percentage of highland barley;
B, germination: adopt 5 days germination technologies, the high humility of germinateing reaches 46-47%; Germination temperature control: the 1st day 17-18 ℃, 2-5 days 16-13 ℃, the germination technology of low temperature behind the first high temperature is with the leaching rate of guaranteeing highland barley Fructus Hordei Germinatus and the content of AAN;
C, drying: 30-50 ℃ wilting process makes moisture drop to below 10% as early as possible by big air blast, the about 78-80 of baking temperature ℃ (2-2.5hr), be controlled at 16-20hr total drying time, makes its fragrance that can give prominence to highland barley Fructus Hordei Germinatus, keeps the vigor of its enzyme again preferably;
4, the preparation method of highland barley beverage according to claim 2 is characterized in that: the concrete steps of described saccharification are:
A, select materials: highland barley Fructus Hordei Germinatus: water=1: 4, water quality adopts the free of contamination high-quality natural mineral water in highlands, total hardness≤10 ° dh, PH6.8-7.8;
B, pulverizing: pulverize after will cleaning totally;
C, doping: the saccharification tannin, the ratio of saccharification tannin and highland barley Fructus Hordei Germinatus is 1: 100-120;
D, temperature control: the brew kettle blanking temperature is 45 ℃, and not stopping at 45 ℃ directly is warmed up to 65 ℃, and allusion quotation inspection after stopping 60 minutes is warmed up to 78 ℃ after the allusion quotation inspection is qualified, pumps into lautertuns afterwards;
5, the preparation method of highland barley beverage according to claim 2, it is characterized in that: residual sugar is controlled at 2.0%-3.0% behind the wort filtration;
6, the preparation method of highland barley beverage according to claim 2, it is characterized in that: described Wort boiling sterilization is meant by uncovered boils at 30 minutes with the interior concentration that makes wheat juice reach regulation, add the saccharification tannin of 20-50ppm again, and then add and be pressed in 100 ℃ and boiled 10-20 minute;
7, the preparation method of highland barley beverage according to claim 2, it is characterized in that: described coarse sludge separates " whirlpool tank+bag type filtering " technology of employing, the wheat juice that promptly boils after the sterilization pumps into along the cell wall tangent line by certain speed, wheat juice circles round in stillpot and left standstill 20-30 minute, make coarse sludge be deposited in bottom land central authorities, supernatant also passes through the cloth-bag type catcher/filter one when to be cooled;
8, the preparation method of highland barley beverage according to claim 2, it is characterized in that: described thin plate cooling adopts the thin board type cooler to make whole wheat juice be cooled to 5-7 ℃ in 50 minutes, cooled wheat juice enters the cold wheat juice of taper jar and continues refrigeration to 0 ℃ to-1 ℃, and static 24-72 hour fully to analyse except that condensation solidity protein;
9, the preparation method of highland barley beverage according to claim 2, it is characterized in that: described filtration-can is that wheat juice is discharged cold sludge from the awl end after low temperature is static, then supernatant is transported to racking room after by non-velum filteration, the can condition meets the sterile filling requirement of drinking water, and the intervention of anti-block;
10, the preparation method of highland barley beverage according to claim 2 is characterized in that: described doping is added suitable citric acid, essence, caramel or CO2 for according to mouthfeel and color needs.
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| CN102524887A (en) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | Preparation method of highland barley grain drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703294B (en) * | 2009-11-26 | 2012-07-04 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| CN102106395B (en) * | 2009-12-29 | 2013-09-25 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| WO2012088964A1 (en) * | 2010-12-28 | 2012-07-05 | Wang Chunming | Malt-soda honeydew, and preparation method and preparation apparatus therefor |
| CN102370219A (en) * | 2011-10-11 | 2012-03-14 | 西藏屋脊之宝生物科技有限公司 | Method for preparing highland barley fermented beverage |
| CN102524887A (en) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | Preparation method of highland barley grain drink |
| CN102524887B (en) * | 2011-12-27 | 2014-04-16 | 青海省农林科学院 | Preparation method of highland barley grain drink |
| CN103859541A (en) * | 2014-03-04 | 2014-06-18 | 湖北百点实业有限公司 | High-germination-rate highland barley and hulless oat composite beverage and production method thereof |
| CN103859541B (en) * | 2014-03-04 | 2016-10-26 | 湖北百点实业有限公司 | A kind of high germination rate Semen avenae nudae Hulless oate composite beverage and preparation method thereof |
| CN104544433A (en) * | 2014-12-31 | 2015-04-29 | 南昌大学 | Preparation method for highland barley fiber and cereal drink |
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