CN104013064A - Highland barley beverage and preparation method thereof - Google Patents
Highland barley beverage and preparation method thereof Download PDFInfo
- Publication number
- CN104013064A CN104013064A CN201410291206.4A CN201410291206A CN104013064A CN 104013064 A CN104013064 A CN 104013064A CN 201410291206 A CN201410291206 A CN 201410291206A CN 104013064 A CN104013064 A CN 104013064A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- powder
- bran
- beverage
- glucose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 95
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 94
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008367 deionised water Substances 0.000 claims abstract description 14
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a highland barley beverage and a preparation method thereof. The preparation method comprises the following steps: peeling highland barley to obtain highland barley seeds and highland barley bran; grinding the highland barley seeds to obtain highland barley powder which is 300-400 meshes in granularity; grinding the highland barley bran to obtain highland barley bran powder which is 400-450 meshes; weighing the following raw materials: 5-40% of highland barley seed powder, 5-10% of highland barley bran, 3-20% of glucose, 2-40% of jujube powder, 3-10% of soybean powder, 2-10% of citric acid and 60-80% of deionized water; uniformly mixing the highland barley seed powder, the highland barley bran, the glucose, the jujube powder and soybean powder, adding the deionized water, and uniformly mixing; heating the uniformly mixed materials at 100 DEG C for 5-10min, cooling to normal temperature and adding the citric acid to obtain the highland barley beverage. The highland barley beverage disclosed by the invention realizes full use of nutritive value of the highland barley; the prepared highland barley beverage is good in taste and high in nutritive value, and enriches material life of people.
Description
Technical field
Patent of the present invention belongs to the preparation method of food, is specially a kind of Highland barley beverage and preparation method thereof.
Background technology
Highland barley is the crops in NORTHWEST CHINA area, highland barley is prepared into the life that numerous food can be convenient for people to, but the technique of much utilizing at present highland barley to prepare food as raw material does not make full use of the nutritive value of highland barley, develops a kind of technique that makes full use of highland barley and is necessary very much.
Summary of the invention
The invention reside in a kind of Highland barley beverage and preparation method thereof is provided, to solve the deficiencies in the prior art.
The present invention realizes by the following technical solutions, and particular content is as follows:
A Highland barley beverage, the component that comprises following weight portion:
Highland barley ground rice: 5-40%
Highland barley bran powder: 5-10%
Glucose: 3-20%
Red date powder: 2-40%
Soy meal: 3-10%
Citric acid: 2-10%
Deionized water: 60-80%.
A preparation method for Highland barley beverage, comprises the following steps:
The first step: highland barley is peeled, obtain highland barley and highland barley bran;
Second step: highland barley is pulverized, and obtaining granularity is 300 order-400 object highland barley flours; Highland barley bran is pulverized, obtained 400 order-450 object highland barley bran powder;
The 3rd step: by highland barley ground rice: 5-40%, highland barley bran: 5-10%, glucose: 3-20%, red date powder: 2-40%, soy meal: 3-10%, citric acid: 2-10%, deionized water: 60-80% takes raw material, highland barley ground rice, highland barley bran, glucose, red date powder, soy meal are mixed, and add deionized water, mix;
The 4th step: the material mixing is heated to 5-10 minute in the temperature of 100 degrees Celsius, be cooled to and put into citric acid after normal temperature and obtain a kind of Highland barley beverage.
Beneficial effect: the present invention takes full advantage of the nutritive value of highland barley, the Highland barley beverage mouthfeel of preparation is good, is of high nutritive value, and enriches people's material life.
The specific embodiment
In order conveniently to understand content of the present invention, according to embodiment, be described as follows:
Embodiment 1
Highland barley is peeled, obtain highland barley and highland barley bran; Highland barley is pulverized, and obtaining granularity is 300 order-400 object highland barley flours; Highland barley bran is pulverized, obtained 400 order-450 object highland barley bran powder; By highland barley ground rice: 5-40%, highland barley bran: 5-10%, glucose: 3-20%, red date powder: 2-40%, soy meal: 3-10%, citric acid: 8%, deionized water: 60-80% takes raw material, highland barley ground rice, highland barley bran, glucose, red date powder, soy meal are mixed, and add deionized water, mix; The material mixing is heated to 5-10 minute in the temperature of 100 degrees Celsius, be cooled to and put into citric acid after normal temperature and obtain a kind of Highland barley beverage.
Embodiment 2
Highland barley is peeled, obtain highland barley and highland barley bran; Highland barley is pulverized, and obtaining granularity is 300 order-400 object highland barley flours; Highland barley bran is pulverized, obtained 400 order-450 object highland barley bran powder; By highland barley ground rice: 5-40%, highland barley bran: 5-10%, glucose: 3-20%, red date powder: 2-40%, soy meal: 5%, citric acid: 2-10%, deionized water: 60-80% takes raw material, highland barley ground rice, highland barley bran, glucose, red date powder, soy meal are mixed, and add deionized water, mix; The material mixing is heated to 5-10 minute in the temperature of 100 degrees Celsius, be cooled to and put into citric acid after normal temperature and obtain a kind of Highland barley beverage.
Embodiment 3
Highland barley is peeled, obtain highland barley and highland barley bran; Highland barley is pulverized, and obtaining granularity is 300 order-400 object highland barley flours; Highland barley bran is pulverized, obtained 400 order-450 object highland barley bran powder; By highland barley ground rice: 5-40%, highland barley bran: 5-10%, glucose: 3-20%, red date powder: 20%, soy meal: 3-10%, citric acid: 2-10%, deionized water: 60-80% takes raw material, highland barley ground rice, highland barley bran, glucose, red date powder, soy meal are mixed, and add deionized water, mix; The material mixing is heated to 5-10 minute in the temperature of 100 degrees Celsius, be cooled to and put into citric acid after normal temperature and obtain a kind of Highland barley beverage.
More than show and described basic principle of the present invention and principal character and advantage of the present invention; the technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and the claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a Highland barley beverage, is characterized in that, the component that comprises following weight portion:
Highland barley ground rice: 5-40%
Highland barley bran powder: 5-10%
Glucose: 3-20%
Red date powder: 2-40%
Soy meal: 3-10%
Citric acid: 2-10%
Deionized water: 60-80%.
2. a preparation method for Highland barley beverage, is characterized in that, comprises the following steps:
The first step: highland barley is peeled, obtain highland barley and highland barley bran;
Second step: highland barley is pulverized, and obtaining granularity is 300 order-400 object highland barley flours; Highland barley bran is pulverized, obtained 400 order-450 object highland barley bran powder;
The 3rd step: by highland barley ground rice: 5-40%, highland barley bran: 5-10%, glucose: 3-20%, red date powder: 2-40%, soy meal: 3-10%, citric acid: 2-10%, deionized water: 60-80% takes raw material, highland barley ground rice, highland barley bran, glucose, red date powder, soy meal are mixed, and add deionized water, mix;
The 4th step: the material mixing is heated to 5-10 minute in the temperature of 100 degrees Celsius, be cooled to and put into citric acid after normal temperature and obtain a kind of Highland barley beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410291206.4A CN104013064A (en) | 2014-06-25 | 2014-06-25 | Highland barley beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410291206.4A CN104013064A (en) | 2014-06-25 | 2014-06-25 | Highland barley beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104013064A true CN104013064A (en) | 2014-09-03 |
Family
ID=51430291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410291206.4A Pending CN104013064A (en) | 2014-06-25 | 2014-06-25 | Highland barley beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013064A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146664A (en) * | 2015-10-16 | 2015-12-16 | 山东亿尚同颜生物科技有限公司 | Dietary fiber beverage and preparation method thereof |
| CN105707630A (en) * | 2016-03-11 | 2016-06-29 | 张文跃 | Naked barley drink (naked barley soup) and production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1875751A (en) * | 2006-06-26 | 2006-12-13 | 甘肃奇正藏药有限公司 | Green crude highland barley food and processing method thereof |
| CN101617787A (en) * | 2009-07-27 | 2010-01-06 | 中国科学院西北高原生物研究所 | Process for continuously extracting a plurality of products from highland barley |
| CN101703294A (en) * | 2009-11-26 | 2010-05-12 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| 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 |
| CN103355725A (en) * | 2013-07-17 | 2013-10-23 | 西藏青稞研究与发展中心 | Processing technology for hulless barley juice beverage |
-
2014
- 2014-06-25 CN CN201410291206.4A patent/CN104013064A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1875751A (en) * | 2006-06-26 | 2006-12-13 | 甘肃奇正藏药有限公司 | Green crude highland barley food and processing method thereof |
| CN101617787A (en) * | 2009-07-27 | 2010-01-06 | 中国科学院西北高原生物研究所 | Process for continuously extracting a plurality of products from highland barley |
| CN101703294A (en) * | 2009-11-26 | 2010-05-12 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| 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 |
| CN103355725A (en) * | 2013-07-17 | 2013-10-23 | 西藏青稞研究与发展中心 | Processing technology for hulless barley juice beverage |
Non-Patent Citations (2)
| Title |
|---|
| 张文会等: "青稞饮料生产工艺研究", 《食品科学》 * |
| 杜艳等: "青稞黄豆复合谷物蛋白饮料研发", 《饮料工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146664A (en) * | 2015-10-16 | 2015-12-16 | 山东亿尚同颜生物科技有限公司 | Dietary fiber beverage and preparation method thereof |
| CN105707630A (en) * | 2016-03-11 | 2016-06-29 | 张文跃 | Naked barley drink (naked barley soup) and production method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140903 |
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| RJ01 | Rejection of invention patent application after publication |