CN102894443A - Coix seed beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a barley drink and a preparation method thereof. The barley drink is obtained through the steps of baking, gelatinization, liquefaction with amylase, saccharification with glucoamylase and enzymatic hydrolysis with neutral protease. The barley beverage of the present invention is hydrolyzed by specific proteases (neutral proteases) during the preparation process, and the obtained barley beverage is rich in active peptides, has the fragrance of barley, and has pure and natural sweetness, without additional milk, sugar, chemical preservatives, etc., It overcomes the deficiency that the drink after proteolysis has a bitter taste in the prior art.

Description

A kind of barley drink and preparation method thereof

technical field

The invention relates to a beverage and a preparation method thereof, in particular to a barley beverage and a preparation method thereof.

Background technique

Barley is the dried and mature seed kernel of Coix lachryma-jobi L, a grass plant. Barley is very popular in Japan, South Korea, Europe and the United States and other countries. There is a large amount of barley exported every year in my country, but the degree of development and utilization of barley in China is still very low. At present, barley is generally exported or eaten directly in my country, and the economic benefits of barley have not been brought into full play. Although there have been some studies on barley in recent years, the development of barley functional drinks is still a weak link.

Barley is a nutritionally balanced grain, which contains more than 14% protein, 5% fat, 65% carbohydrates, and 3% crude fiber. Coix is rich in unsaturated fatty acids. Coix contains higher protein than rice and noodles. The amino acid composition of barley protein is similar to that of soybean and wheat protein, and it is rich in essential amino acids and minerals needed by the human body.

In the prior art, the protein in barley is not fully developed, and there is no barley drink containing active peptides and a preparation method thereof. Most of the drinks are mixed with milk, beans, fruit and vegetable juices and then inoculated with lactic acid bacteria, and the barley does not account for the main ingredient in drinks. Li Cunzhi (Development of enzymatically hydrolyzed barley drink, Agricultural Machinery, 2011) and others used barley as raw material and developed an enzymatic barley drink through enzymatic hydrolysis steps such as amylase and glucoamylase, but without proteolysis, the obtained barley The drink does not contain active peptides. In the prior art, there are studies on soybeans that have been enzymatically hydrolyzed by proteases, but they will produce bitter taste, and dextrin or the like is usually used for embedding treatment to relieve the bitter taste.

Contents of the invention

The primary problem to be solved by the present invention is to provide a method for preparing a barley beverage rich in active peptides without bitterness. Flavors and sweeteners.

Another problem to be solved by the present invention is to provide the barley drink prepared by the above preparation method.

Above-mentioned purpose of the present invention is achieved through the following technical solutions:

A preparation method of barley drink is obtained through the steps of baking, gelatinization, liquefaction with amylase, saccharification with glucoamylase and enzymatic hydrolysis with neutral protease.

A preparation method of barley drink, specifically comprising the steps of:

(1) Baking: bake the barley until the barley is light yellow, crush the barley after baking, and sieve;

(2) Gelatinization: the ratio of material to water is 1 g: 6 ~ 10 ml, heat to gelatinize barley powder;

(3) Enzymolysis: add amylase with enzyme activity ≥ 3000U/mL at 65-75°C to liquefy for 25-35 minutes, and the amylase dosage is 2.0-4.0mL/kg barley dry powder (that is, the amount of enzyme added per 1kg barley dry powder is 2.0- 4.0mL); cool down to 60-70°C and add glucoamylase with enzyme activity ≥ 100,000 U/mL for saccharification for 55-65min, the dosage of glucoamylase is 4.0-6.0 mL/kg barley dry powder; cool down to 50-60°C and add enzyme activity For neutral protease ≥ 100,000 U/mL, enzymatic hydrolysis for 55-65 minutes, the dosage of neutral protease is 1.0-3.0 ml/kg barley dry powder; after enzymolysis, heat the slurry to boiling to kill the enzyme;

(4) Centrifugation: Centrifuge the slurry obtained in step (3), discard the sediment, and obtain the original slurry;

(5) Homogenization: add carboxymethyl cellulose (CMC) to the original slurry at a weight percentage of 0.2-0.4%, xanthan gum at a weight percentage of 0.1-0.2%, and sucrose fatty acid ester at a weight percentage of 0.1-0.2 %; and then through the colloid mill to disperse the components in the slurry evenly.

As a preferred solution, the sieving in the step (1) is through a 80-200 mesh sieve. The sieving is most preferably through a 150 mesh sieve.

As a preferred solution, the ratio of material to water in step (2) is 1g:8ml.

As a preferred solution, for the enzymatic hydrolysis described in step (3), the enzymatic hydrolysis condition is to add amylase to liquefy at 70°C for 30 minutes, and the amount of amylase is 3.0 mL/kg barley dry powder; cool down to 65°C and add glucoamylase to saccharify For 60 minutes, the dosage of glucoamylase was 5.0 mL/kg barley dry powder; when the temperature was lowered to 55°C, neutral protease was added, and the enzymatic hydrolysis was carried out for 60 minutes, and the dosage of protease was 2.0 ml/kg barley dry powder.

As a preferred solution, the amylase described in the present invention is a mesophilic α-amylase, and the glucoamylase is a high-efficiency liquid glucoamylase.

As a preferred solution, the centrifugation condition described in step (4) is centrifugation at 3500-4000 r/min for 10-30 minutes.

As a preferred version, the weight percentage of carboxymethyl cellulose described in step (5) is 0.3%, the weight percentage of xanthan gum is 0.1%, and the weight percentage of sucrose fatty acid ester is 0.1%.

As a preferred solution, the barley is screened and washed before baking.

The barley beverage obtained in the present invention can be further fermented by inoculating lactic acid bacteria. The specific steps are: first sterilize the barley beverage, and then inoculate the lactic acid bacteria under aseptic conditions. The inoculation amount is 1-3% (percentage by weight), Then ferment at a constant temperature at 35-45°C, and stop the fermentation when the pH reaches 3.5-4.5.

As a preferred solution, the inoculation amount is 2% (weight percentage), the fermentation temperature is 42°C, and the pH value is 4.0.

When the fermentation time is 6 hours, the number of viable colonies reaches more than 8.0×10 ⁷ cfu/ml.

The present invention also provides a barley drink prepared by the above preparation method.

Compared with the prior art, the present invention has the following beneficial effects:

(1) The barley drink of the present invention is hydrolyzed by specific proteases (neutral proteases) during the preparation process, and the obtained barley drink is rich in active peptides, has the fragrance of barley, and has pure and natural sweetness, without additional milk, sugar, and chemical preservatives. agent, etc., overcome the deficiency that the drink after proteolysis in the prior art has bitter taste. (2) The preparation method of the barley beverage makes the raw material utilization rate of the barley drink as high as 61.24%, and the DPPH clearance rate of the barley drink is as high as 84.74%, while retaining other nutrients; (3) baking, liquefaction, saccharification, and specific protease In combination, inoculation of lactic acid bacteria for fermentation has a value-added effect on lactic acid bacteria. After the fermentation, the number of viable lactic acid bacteria is more than 8.0×10 ⁷ cfu/ml.

Detailed ways

The present invention is further explained below in conjunction with specific examples, but the examples do not limit the present invention in any form.

Example 1

(1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

(2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

(3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 150°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 150 mesh sieve;

(4) Gelatinization: the ratio of material to water is 1g:8ml, heat to 60-70℃ to make the barley powder gelatinization;

(5) Enzymatic hydrolysis: Add medium-temperature α-amylase with an enzyme activity of ≥3000U/mL at 70°C for liquefaction for 30 minutes, and the dosage of medium-temperature α-amylase is 3.0mL/kg barley dry powder; cool down to 65°C and add enzyme activity of ≥100,000 U/mL high-efficiency liquid glucoamylase saccharification for 60 minutes, the dosage of high-efficiency liquid glucoamylase is 5.0 mL/kg barley dry powder; cool down to 55 ℃ and add neutral protease with enzyme activity ≥ 100,000 U/mL, enzymatic hydrolysis for 60 minutes, the dosage of protease is 2.0 ml/kg barley dry powder; after enzymolysis, heat the slurry to boiling to kill the enzyme;

(6) Centrifugation: centrifuge the enzymatic hydrolyzate at 3500r/min for 15min to obtain the original slurry;

(7) Homogenization: Adding carboxymethylcellulose CMC to the original slurry in step (6) is 0.3% by weight, xanthan gum is 0.1% by weight, and sucrose fatty acid ester is 0.1% by weight ;Use a colloid mill to disperse the components in the slurry evenly;

(8) After homogenization, sterilize at 121°C for 15 minutes at high temperature, cool, and fill to obtain an active peptide-rich barley beverage with a shelf life of more than 6 months. The beverage has a good flavor and no bitterness.

the

Example 2

(1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

(2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

(3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 170°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 200 mesh sieve;

(4) Gelatinization: the ratio of material to water is 1g: 10ml, heat to gelatinize barley powder;

(5) Enzymatic hydrolysis: add a medium-temperature α-amylase with an enzyme activity of ≥3000U/mL at 75°C to liquefy for 35 minutes, and the dosage of the medium-temperature α-amylase is 4.0mL/kg barley dry powder; cool down to 70°C and add an enzyme activity of ≥100,000 Saccharify with U/mL high-efficiency liquid glucoamylase for 65 minutes, and the dosage of high-efficiency liquid glucoamylase is 6.0 mL/kg barley dry powder; cool down to 60°C and add neutral protease with enzyme activity ≥ 100,000 U/mL, enzymatic hydrolysis for 65 minutes, and the dosage of protease is 3.0 ml/kg barley dry powder; after enzymolysis, heat the slurry to boiling to kill the enzyme;

(6) Centrifugation: centrifuge the enzymolysis solution at 4000r/min for 30 minutes to obtain the original slurry;

(7) Homogenization: Adding carboxymethylcellulose CMC to the original slurry in step (6) is 0.4% by weight, xanthan gum is 0.2% by weight, and sucrose fatty acid ester is 0.2% by weight ; Then the components in the slurry are uniformly dispersed through a colloid mill;

(8) After homogenization, sterilize at 121°C for 15 minutes at high temperature, cool, and fill to obtain an active peptide-rich barley beverage with a shelf life of more than 6 months. The beverage has a good flavor and no bitterness.

Example 3

(1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

(2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

(3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 120°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 200 mesh sieve;

(4) Gelatinization: the ratio of material to water is 1g: 6ml, heat to gelatinize barley powder;

(5) Enzymatic hydrolysis: add a medium-temperature α-amylase with an enzyme activity of ≥3000U/mL at 65°C for liquefaction for 25 minutes, and the dosage of the medium-temperature α-amylase is 2.0mL/kg dry powder; cool down to 60°C and add an enzyme with an activity of ≥100,000 U /mL high-efficiency liquid glucoamylase saccharification for 55 minutes, the dosage of high-efficiency liquid glucoamylase is 4.0 mL/kg dry powder; cool down to 50 ℃ and add neutral protease with enzyme activity ≥ 100,000 U/mL, enzymatic hydrolysis for 55 minutes, the dosage of protease is 1.0 ml /kg dry powder; after enzymolysis, heat the slurry to boiling to kill the enzyme;

(6) Centrifugation: centrifuge the enzymolysis solution at 4000r/min for 20 minutes to obtain the original slurry;

(7) Homogenization: Adding carboxymethylcellulose CMC to the original slurry in step (6) is 0.2% by weight, xanthan gum is 0.1% by weight, and sucrose fatty acid ester is 0.1% by weight ; Then the components in the slurry are uniformly dispersed through a colloid mill;

(8) After homogenization, sterilize at 121°C for 15 minutes at high temperature, cool, and fill to obtain an active peptide-rich barley beverage with a shelf life of more than 6 months. The beverage has a good flavor and no bitterness.

Example 4

(1) Screening: the barley grains are required to be plump, white in color, free from moths and mildew, completely shelled, and impurities such as residual shells and sand particles removed;

(2) Cleaning: Wash the screened barley with water to further remove dust and small impurities, and drain the water;

(3) Baking: Dilute the barley on the baking tray and put it in the oven to bake. The upper and lower heat is 150°C, turn it from time to time, bake until the barley is light yellow, take out the cooled barley and put it in an electric grinder to grind. Pass through 150 mesh sieve;

(4) Gelatinization: the ratio of material to water is 1:8, heat to 60-70°C to gelatinize barley powder;

(5) Enzymatic hydrolysis: Add medium-temperature α-amylase with an enzyme activity of ≥3000U/mL at 70°C for liquefaction for 30 minutes, and the dosage of medium-temperature α-amylase is 3.0mL/kg barley dry powder; cool down to 65°C and add enzyme activity of ≥100,000 U/mL high-efficiency liquid glucoamylase saccharification for 60 minutes, the dosage of high-efficiency liquid glucoamylase is 5.0 mL/kg barley dry powder; cool down to 55°C and add neutral protease with enzyme activity ≥ 100,000 U/mL, enzymatic hydrolysis for 60 minutes, the dosage of protease is 2.0 ml/kg barley dry powder; after enzymolysis, heat the slurry to boiling to kill the enzyme;

(6) Centrifugation: centrifuge the enzymatic hydrolyzate at 3500r/min for 15min to obtain the original slurry;

(7) Homogenization: Adding carboxymethylcellulose CMC to the original slurry in step (6) is 0.3% by weight, xanthan gum is 0.1% by weight, and sucrose fatty acid ester is 0.1% by weight ; Then the components in the slurry are uniformly dispersed through a colloid mill;

(8) Sterilization: Sterilize at 121°C for 15 minutes, then cool to 42°C;

(9) Inoculate lactic acid bacteria under sterile conditions, the inoculum amount is 2% (percentage by weight), and then ferment at a constant temperature at 42°C, and stop the fermentation when the pH reaches 4;

(10) The fermented liquid in step (9) is sterilized at 130°C for 6 minutes, cooled and filled to produce inactive barley lactic acid bacteria beverage with a shelf life of more than 6 months.

Example 5

In order to compare neutral protease, flavor protease, compound protease and alkaline protease on the size of the bitterness of its proteolyzate hydrolyzate of Job's tears hydrolyzate, after the Steps of Example 1, the Seed of Job's tears was liquefied and saccharified respectively. Under pH value and optimum temperature (as shown in Table 1), hydrolyze for 60 minutes and then boil to inactivate protease to obtain proteolyzate. After airing to room temperature, the bitterness value of the protein hydrolyzate was measured by sensory evaluation method; the experimental results are shown in Table 2.

10 tasters (10 males and 10 females, all non-smokers) scored according to the following scoring criteria, and the final average value was used to represent the bitterness value.

Note: 0-no bitterness at all, 1-very slight bitterness, 2-slight bitterness, 3-moderate bitterness, 4-strong bitterness, 5-very strong bitterness.

It can be seen from the above table that the saccharified barley liquid is decomposed by four kinds of proteases, and then divided into low-molecular-weight peptides. In terms of taste, neutral protease has no bitterness at all. At this time, the hydrolyzate is milky white, has the fragrance of barley, and the sweetness is pure and natural.

The medium-temperature α-amylase (brown liquid, activity ≥ 3000 u/mL), high-efficiency liquid glucoamylase (light yellow to tan liquid, activity ≥ 100000 u/mL) and neutral protease (brown liquid) in Examples 1-5 , activity ≥ 100000 u/mL) were purchased from Guangzhou Yulibao Biotechnology Co., Ltd.; flavor protease (Novozymes Flavourzyme 500MG, solid), complex protease (Novozymes Protamex, solid) and hydrolytic protease (Novozymes Alcalase2. 4L, liquid) was purchased from Guangzhou Novozymes Co., Ltd. The enzymes described in the present invention can also be purchased from other companies, not limited to Guangzhou Yulibao Biotechnology Co., Ltd. and Guangzhou Novozymes Co., Ltd.

Claims (10)

1. A preparation method of barley drink, characterized in that it is obtained through baking, gelatinization, liquefaction with amylase, saccharification with glucoamylase and enzymatic hydrolysis with neutral protease. 2. the preparation method of the seed of Job's tears beverage according to claim 1, is characterized in that, comprises the steps: (1) Baking: bake the barley until the barley is light yellow, crush the barley after baking, and sieve; (2) Gelatinization: the ratio of material to water is 1 g: 6 ~ 10ml, heat to gelatinize the barley powder; (3) Enzymatic hydrolysis: add amylase at 65-75°C to liquefy for 25-35 minutes, the amount of amylase is 2.0-4.0 mL/kg barley dry powder; cool down to 60-70°C and add glucoamylase for saccharification for 55-65 minutes, the amount of glucoamylase is 4.0 ~6.0 mL/kg barley dry powder; cool down to 50-60°C and add neutral protease, enzymatic hydrolysis for 55-65 minutes, the dosage of neutral protease is 1.0-3.0 ml/kg barley dry powder; after enzymolysis, heat the slurry to boiling to kill the enzyme; (4) Centrifugation and homogenization: the slurry obtained in step (3) is centrifuged to obtain the original slurry, and after homogenization, the barley beverage is obtained. 3. The preparation method according to claim 2, characterized in that the sieving in step (1) is through a 80-200 mesh sieve. 4. The preparation method according to claim 2, characterized in that the solid-liquid ratio in step (2) is 1g:8ml. 5. The preparation method according to claim 2, characterized in that the enzymolysis described in step (3), the enzymolysis condition is liquefaction by adding amylase at 70°C for 30 min, and the dosage of amylase is 3.0 mL/kg barley dry powder Cool down to 65°C and add glucoamylase for saccharification for 60 minutes. The dosage of glucoamylase is 5.0 mL/kg barley dry powder; cool down to 55°C and add neutral protease for enzymatic hydrolysis for 60 minutes. The dosage of neutral protease is 2.0 ml/kg barley dry powder. 6. The preparation method according to claim 2 or 5, characterized in that the amylase is a medium-temperature α-amylase, and the glucoamylase is a high-efficiency liquid glucoamylase; the enzyme activity of the amylase is ≥ 3000U/mL, the enzyme activity of the glucoamylase is ≥100,000 U/mL, and the enzyme activity of the neutral protease is ≥100,000 U/mL. 7. The preparation method according to claim 2, characterized in that the homogenization described in step (4), the step is to add carboxymethyl cellulose with a weight percentage of 0.2 to 0.4%, xanthan gum The weight percentage is 0.1-0.2%, the weight percentage of sucrose fatty acid ester is 0.1-0.2%, and then the components in the slurry are uniformly dispersed through a colloid mill. 8. The preparation method according to claim 1, 2, 3, 4, 5 or 7, characterized in that barley is screened and cleaned before baking. 9. The preparation method according to claim 1, 2, 3, 4, 5 or 7, characterized in that the barley beverage is inoculated with lactic acid bacteria for fermentation after homogenization. 10. The barley drink prepared by the preparation method according to any one of claims 1 to 9.