CN105454954B - A kind of compound highland barley milk beverage and preparation method thereof - Google Patents
A kind of compound highland barley milk beverage and preparation method thereof Download PDFInfo
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- CN105454954B CN105454954B CN201510393836.7A CN201510393836A CN105454954B CN 105454954 B CN105454954 B CN 105454954B CN 201510393836 A CN201510393836 A CN 201510393836A CN 105454954 B CN105454954 B CN 105454954B
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- highland barley
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 235000020263 barley milk Nutrition 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 241000209219 Hordeum Species 0.000 claims abstract description 96
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 96
- 235000013312 flour Nutrition 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 16
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 12
- 235000008939 whole milk Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 22
- 235000006708 antioxidants Nutrition 0.000 claims description 14
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 238000013019 agitation Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
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- 235000010350 erythorbic acid Nutrition 0.000 claims description 9
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 7
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- 229940098396 barley grain Drugs 0.000 claims description 6
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- 239000002562 thickening agent Substances 0.000 claims description 6
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- 239000004744 fabric Substances 0.000 claims description 5
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- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- -1 sucrose fatty ester Chemical class 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
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- 239000002304 perfume Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
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- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
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- 235000019590 thick flavour Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 15
- 238000004519 manufacturing process Methods 0.000 description 12
- 235000017060 Arachis glabrata Nutrition 0.000 description 10
- 244000105624 Arachis hypogaea Species 0.000 description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 description 10
- 235000018262 Arachis monticola Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 10
- 235000020232 peanut Nutrition 0.000 description 10
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- 239000000047 product Substances 0.000 description 9
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
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- 235000021185 dessert Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 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 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 108010089934 carbohydrase Proteins 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229960001375 lactose Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Compound highland barley milk beverage of the present invention, the mass parts of component and each component during dispensing are：81 ~ 85 parts of pure water, raw 2.4 ~ 3.0 parts of highland barley flour, fry 1.6 ~ 2.0 parts of highland barley flour, bake 4.4 ~ 5.0 parts of nut, 4.4 ~ 5.0 parts of white granulated sugar, 2.2 ~ 2.8 parts of whole milk powder, 0.25 ~ 0.40 part of stabilizer, 0.1 ~ 0.2 part of antioxidant, 0.001 ~ 0.003 part of flavoring essence；Its preparation technology includes the preparation, allotment, filling, sterilization of the gelatinization of raw highland barley flour with frying highland barley flour etc..Compound highland barley milk beverage of the present invention is nutritious, delicate mouthfeel is smooth, wheat thick flavor, characteristic flavor on basis are prominent, stability is high.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of compound highland barley milk beverage and preparation method thereof.
Background technology
Highland barley is also known as hull-less barley, highland barley and meter Mai, is the mutation of barley, is mainly grown in the Tibet, Qinghai, Sichuan in China
The extremely frigid zones such as Ganzi and Aba and Gansu Gannan, rich in nutrients such as starch, B family vitamin, potassium, magnesium, iron and contain
A variety of nutrition and active component beta glucan, there is very high nutritive value and prominent health-care effect.Studies have shown that β-Portugal gathers
Sugar have improve Intestinal flora, safeguard intestinal health, be hypoglycemic, reducing blood lipid, the effect such as antitumor, strengthen immunity.Therefore, pass through
Often feeding can not only supplement various nutrients necessary to health with highland barley, but also can protect enteron aisle and angiocarpy, and prevention is just
Secret, hemorrhoid, the carcinoma of the rectum, diabetes and coronary heart disease etc..
In recent years, it is increasing to highland barley developmental research both at home and abroad, develop polytype highland barley products, such as highland barley
Vermicelli, highland barley instant noodles, highland barley cereals, barley nutritional powder, health-caring highland barley tea, highland barley biscuit, Highland barley beverage etc..
The preparation method that Application No. 201110442798.1 discloses highland barley cereal beverage, main technological steps include drying
Roasting, crushing, gelatinization, liquefaction, saccharification, allotment, homogeneous, filling and sterilization.Wherein, liquefaction refer to gelatinization highland barley slurry in add α-
Amylase（100~120 U/g）60 ~ 70 min are digested at 6.0 ~ 6.5,75 ~ 80 DEG C of pH, highland barley of liquefying is obtained after boiling enzyme deactivation
Slurry；Saccharification refers to add glucoamylase in liquefaction highland barley slurry（200~250 U/g）At 5.0 ~ 5.5,50 ~ 60 DEG C of pH
5 ~ 6 h are digested, is filtered after boiling enzyme deactivation, obtains highland barley enzymolysis liquid.
Application No. 200910117624.0 discloses a kind of highland barley compound cereal beverage and its processing technology, the beverage
Dispensing includes highland barley liquid, soybean milk, purple rice liquid or medlar liquid.The preparation method of highland barley liquid is as follows：Cleaned after highland barley is cleaned,
The drinking water of 2 ~ 4 times of its quality is added, gelatinization highland barley is obtained after the min of boiling 3 ~ 5 at 110 ~ 115 DEG C, then adds its quality
30 ~ 40 times of drinking water, the defibrination at 85 ~ 95 DEG C, highland barley slurries pH 5.8 ~ 6.2 is adjusted after filtering, then divided at 75 ~ 85 DEG C
Not Jia Ru 0.05% ~ 0.10% amylase and carbohydrase, digest 2 ~ 3 h after filter, obtain highland barley liquid.
Although it is more preferable to be converted it into using two enzymes method hydrolysis highland barley starch for dissolubility in above-mentioned two patent of invention technologies
Dextrin, oligosaccharide and glucose, so as to solve age of starch existing for highland barley cereal beverage, less stable, easily occur
The problems such as precipitation and layering, but can also weaken simultaneously or even eliminate the distinctive wheat fragrance of highland barley cereal beverage and suitable and eke out a living
Sense.In addition, there is the defects of complex manufacturing, production cycle is long, production cost is high in above-mentioned two inventive methods.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of nutritious, delicate mouthfeel, wheat fragrance
Compound highland barley milk beverage dense, stability is high, simple production process, production cost are low and preparation method thereof.
The recipe ingredient of compound highland barley milk beverage of the present invention and the mass parts of each component are：81 ~ 85 parts of pure water, life
2.4 ~ 3.0 parts of highland barley flour, fry 1.6 ~ 2.0 parts of highland barley flour, bake 4.4 ~ 5.0 parts of nut, 4.4 ~ 5.0 parts of white granulated sugar, whole milk
2.2 ~ 2.8 parts of powder, 0.25 ~ 0.40 part of stabilizer, 0.1 ~ 0.2 part of antioxidant, 0.001 ~ 0.003 part of flavoring essence；
Preparation method is as follows：
（1）Preparation of the gelatinization of raw highland barley flour with frying highland barley flour
Highland barley flour is measured by above-mentioned mass parts, the mass concentration for adding 8 ~ 10 times of its quality is 0.02% ~ 0.06% edible carbon
Acid sodium solution, boil under agitation after keeping 4 ~ 6 min at 88 ~ 95 DEG C, obtain being gelatinized highland barley slurry；Will be after cleaning cleans
Raw highland barley grain be put into 6 ~ 8 times of its quality, temperature is the min of frying 1 ~ 2 in 230 ~ 240 DEG C of edible salts, desalination of sieving, be cooled to
100 mesh sieves are crushed after room temperature, obtain frying highland barley flour；
（2）Allotment
Measured respectively by above-mentioned mass parts and fry highland barley flour, bake nut, be white granulated sugar, whole milk powder, stabilizer, anti-oxidant
Agent, flavoring essence, nut slurry, stabiliser solution, antioxidant solution and fragrance solution are prepared respectively, 3 kinds of feed liquids are mixed by before
Step is added after even（1）In obtained gelatinization highland barley slurry, step is sequentially added after mixing under agitation（1）Obtained stir-fry highland barley flour
And whole milk powder, fragrance solution is added after stirring evenly, is stirred after constant volume, obtains allocating feed liquid after filtering；
（3）Homogeneous, filling, sterilization
By step（2）Obtained allotment feed liquid carries out homogeneous, filling, sterilization successively, and compound highland barley breast drink is obtained after cooling
Material.
Above-mentioned compound highland barley milk beverage and preparation method thereof, the stabilizer includes thickener and emulsifying agent, wherein thickening
Agent be by mass ratio be 4:1~3:2 sodium alginate is formed with carragheen, and emulsifying agent is sucrose fatty ester, glycerol monostearate
At least one of ester.
Above-mentioned compound highland barley milk beverage and preparation method thereof, the antioxidant are D-araboascorbic acid sodium, ascorbic acid
Any of sodium.
Above-mentioned compound highland barley milk beverage and preparation method thereof, step（2）Described in nut slurry be that will bake nut to put
Enter and pulled out after soaking 4 ~ 6 h in drinking water, the pure water of 6 ~ 7 times of its quality is added after cleaning, pass through 100 ~ 120 after mixing defibrination
Obtained by mesh filter-cloth filtering；The stabiliser solution is to be put into White Sugar Quality 2 ~ 3 after mixing thickener, emulsifying agent and white granulated sugar thoroughly
Again, temperature is in 68 ~ 75 DEG C of pure water, is sufficiently stirred dissolving and forms；The antioxidant solution and fragrance solution are will be anti-
Oxidant and flavoring essence are completely dissolved in gained in pure water respectively.
Above-mentioned compound highland barley milk beverage and preparation method thereof, step（2）Described in filtering be by mixed liquor by 100 ~
120 mesh filter clothes.
Above-mentioned compound highland barley milk beverage and preparation method thereof, step（3）Described in homogeneous be will allotment feed liquid in 50 ~ 70
DEG C, homogeneous 2 times under 25 ~ 30 MPa；The sterilization is that filled drink is kept into 15 min at 121 DEG C.
The invention has the advantages that：
1st, it is raw material to select raw highland barley flour in the inventive method simultaneously and fry highland barley flour, is overcome simple using life highland barley flour
Or fry highland barley flour and prepare the defects of beverage is present as raw material, the former shows as, and product special flavour is single, the original bad flavor of highland barley
Prominent, starch retrogradation easy to aging, product stability are poor, and the latter shows as the shade deviation of product, production cost height etc.；Fried green highland barley
Powder not only has the tempting taste that stir-fries, and its starch is non-aging fixation alphalise starch, therefore itself and raw highland barley flour are entered
The appropriate collocation of row can be obviously improved the fragrance and flavour of highland barley milk beverage, improve its stability.
2nd, raw highland barley flour is gelatinized using the sodium carbonate liquor of low quality concentration in the inventive method, can both shortens green grass or young crops
Highland barley gelatinization time, shorten the production cycle, improve production efficiency, reduce energy consumption and production costs, moreover it is possible to the paddy of enhancing gelatinization highland barley
The ageing resistance of fragrance and its starch, so as to improve the aesthetic quality of product and stability.
3rd, the method fried in the inventive method using high temperature salt cures raw highland barley grain, when can not only substantially shorten highland barley curing
Between, retain the nutritional ingredient of highland barley to greatest extent, produce the tempting taste that stir-fries, and highland barley is formed sediment by high temperature, short time gelatinization
Powder becomes non-aging fixation alphalise starch, reduces aging retrogradation and the precipitation point of highland barley milk beverage starch in storage process
Layer, and then improve the stability of product.
4th, milk powder is rich in good protein, lactose, calcium, vitamin A and vitamin B2Deng nutrient, nut contains abundant
Protein, unsaturated fat, lecithin and multivitamin and mineral matter, therefore the addition of the two can both improve highland barley breast
The nutritive value of beverage, assign its smooth mouthfeel and pleasant fragrance, moreover it is possible to because the good emulsification of lecithin suppresses blue or green
The aging of highland barley starch, thus improve the stability of product.Therefore, the scientific formulation of product, nutritious, healthcare function protrudes,
The nutrition and health care demand of different crowd can be met.
5th, the raw material sources of product are wide, utilization rate is high, and simple production process is with short production cycle, and production cost is low.
Embodiment
Compound highland barley milk beverage of the present invention and preparation method thereof is described further below by embodiment.Having must
It is noted that following embodiments are served only for the further explanation to the present invention, it is impossible to are interpreted as to the scope of the present invention
Limitation.
Embodiment 1
In the present embodiment, the recipe ingredient of compound highland barley milk beverage and the quality of each component are：The kg of pure water 84.649,
The raw kg of highland barley flour 2.4, the kg of highland barley flour 1.6 is fried, the kg of shelled peanut 4.4 is baked, is the kg of white granulated sugar 4.4, the kg of whole milk powder 2.2, steady
Determine the kg of agent 0.25, the kg of D-araboascorbic acid sodium 0.1, the kg of flavoring essence 0.001；
Preparation method is as follows：
（1）The preparation of shelled peanut slurry
By 4.4 kg bake shelled peanut be put into drinking water soak 4 h after pull out, clean after add the pure of 6 times of its quality
The kg of water 26.4, mix after defibrination by 100 mesh filter-cloth filterings, obtain shelled peanut slurry；
（2）It is gelatinized the preparation of highland barley slurry
19.2 kg are added in 2.4 kg give birth to highland barley flour（8 times of its quality）Mass concentration is that 0.02% edible sodium carbonate is molten
Liquid, boil under agitation after keeping 6 min at 88 DEG C, obtain being gelatinized highland barley slurry；
（3）Fry the preparation of highland barley flour
12 kg will be put into after cleaning cleans by the raw kg of highland barley grain 2.0（6 times of its quality）Temperature is in 230 DEG C of edible salts
The min of frying 2, desalination of sieving, 100 mesh sieves are crushed after being cooled to room temperature, obtain frying highland barley flour；
（4）The dissolving of stabilizer, antioxidant and essence
By 0.136 kg sodium alginates, 0.034 kg carragheens（The mass ratio of the two is 4:1）, 0.08 kg sucrose fat
Acid esters is mixed thoroughly with 4.4 kg white granulated sugars, and the mixed powder is then added into 8.8 kg under agitation（2 times of White Sugar Quality）68℃
Pure water in, be sufficiently stirred dissolving, obtain stabiliser solution；0.1 kg D-araboascorbic acids sodium and 0.001 kg are eaten
Essence is dissolved in 0.5 kg and 0.1 kg pure water respectively, obtains D-araboascorbic acid sodium solution and flavoring essence solution；
（4）Allotment
Shelled peanut is starched, added after the mixing of stabiliser solution and D-araboascorbic acid sodium solution in gelatinization highland barley slurry, is mixed
Add afterwards and fry the kg of the highland barley flour 1.6 and kg of whole milk powder 2.2, add xiang semen after stirring evenly, 100 kg are complemented to pure water, mix
Mixed liquor is obtained allocating feed liquid by 100 mesh filter clothes after even；
（5）Homogeneous, filling, sterilization, cooling
Allotment feed liquid is subjected to auto-filling under 50 DEG C, 30 MPa after homogeneous 2 times, then by filled drink in 121 DEG C
15 min of lower holding are sterilized, and compound highland barley milk beverage is obtained after cooling.
Embodiment 2
In the present embodiment, the recipe ingredient of compound highland barley milk beverage and the quality of each component are：The kg of pure water 83.118,
The raw kg of highland barley flour 2.7, the kg of highland barley flour 1.8 is fried, the kg of shelled peanut 4.7 is baked, is the kg of white granulated sugar 4.7, the kg of whole milk powder 2.5, steady
Determine the kg of agent 0.33, the kg of sodium ascorbate 0.15, the kg of flavoring essence 0.002；
Preparation method is as follows：
（1）The preparation of shelled peanut slurry
By 4.7 kg bake shelled peanut be put into drinking water soak 5 h after pull out, to add 6.5 times of its quality pure after cleaning
The kg of water 30.55, mix after defibrination by 110 mesh filter-cloth filterings, obtain shelled peanut slurry；
（2）It is gelatinized the preparation of highland barley slurry
24.3 kg are added in 2.7 kg give birth to highland barley flour（9 times of its quality）Mass concentration is that 0.04% edible sodium carbonate is molten
Liquid, boil under agitation after keeping 5 min at 90 DEG C, obtain being gelatinized highland barley slurry；
（3）Fry the preparation of highland barley flour
15.4 kg will be put into after cleaning cleans by the raw kg of highland barley grain 2.2（7 times of its quality）Temperature is 235 DEG C of edible salts
The middle min of frying 1.5, desalination of sieving, 100 mesh sieves are crushed after being cooled to room temperature, obtain frying highland barley flour；
（4）The dissolving of stabilizer, antioxidant and essence
By 0.161 kg sodium alginates, 0.069 kg carragheens（The mass ratio of the two is 7:3）, the mono- glycerine of 0.10 kg it is hard
Resin acid ester is mixed thoroughly with 4.7 kg white granulated sugars, and the mixed powder is then added into 11.75 kg under agitation（White Sugar Quality 2.5
Times）In 70 DEG C of pure water, dissolving is sufficiently stirred, obtains stabiliser solution；0.15 kg sodium ascorbates and 0.002 kg are eaten
It is dissolved in respectively with essence in 0.6 kg and 0.1 kg pure water, obtains sodium ascorbate solution and flavoring essence solution；
（4）Allotment
Shelled peanut is starched, added after the mixing of stabiliser solution and sodium ascorbate solution in gelatinization highland barley slurry, is added after mixing
Enter to fry the kg of highland barley flour 1.8 and the kg of whole milk powder 2.5, xiang semen is added after stirring evenly, 100 kg are complemented to pure water, after mixing
By mixed liquor by 110 mesh filter clothes, obtain allocating feed liquid；
（5）Homogeneous, filling, sterilization, cooling
Allotment feed liquid is subjected to auto-filling under 60 DEG C, 28 MPa after homogeneous 2 times, then by filled drink in 121 DEG C
15 min of lower holding are sterilized, and compound highland barley milk beverage is obtained after cooling.
Embodiment 3
In the present embodiment, the recipe ingredient of compound highland barley milk beverage and the quality of each component are：The kg of pure water 81.597,
The raw kg of highland barley flour 3.0, the kg of highland barley flour 2.0 is fried, the kg of dessert almond 5.0 is baked, is the kg of white granulated sugar 5.0, the kg of whole milk powder 2.8, steady
Determine the kg of agent 0.40, the kg of D-araboascorbic acid sodium 0.2, the kg of flavoring essence 0.003；
Preparation method is as follows：
（1）The preparation of almond paste
By 5.0 kg bake dessert almond be put into drinking water soak 6 h after pull out, clean after add the pure of 7 times of its quality
The kg of water 35, mix defibrination after by 120 mesh filter-cloth filterings, obtain almond paste；
（2）It is gelatinized the preparation of highland barley slurry
30 kg are added in 3.0 kg give birth to highland barley flour（10 times of its quality）Mass concentration is 0.06% edible sodium carbonate liquor,
Boil under agitation after keeping 4 min at 95 DEG C, obtain being gelatinized highland barley slurry；
（3）Fry the preparation of highland barley flour
20 kg will be put into after cleaning cleans by the raw kg of highland barley grain 2.5（8 times of its quality）Temperature is in 240 DEG C of edible salts
The min of frying 1, desalination of sieving, 100 mesh sieves are crushed after being cooled to room temperature, obtain frying highland barley flour；
（4）The dissolving of stabilizer, antioxidant and essence
By 0.168 kg sodium alginates, 0.112 kg carragheens（The mass ratio of the two is 3:2）, 0.06 kg sucrose fat
Acid esters and the mono- stearines of 0.06 kg are mixed thoroughly with 5.0 kg white granulated sugars, and the mixed powder is then added into 15 under agitation
kg（3 times of White Sugar Quality）In 75 DEG C of pure water, dissolving is sufficiently stirred, obtains stabiliser solution；0.2 kg D- is different anti-bad
Hematic acid sodium and 0.003 kg flavoring essences are dissolved in 0.7 kg and 0.1 kg pure water respectively, obtain D-araboascorbic acid sodium solution
With flavoring essence solution；
（4）Allotment
Added after almond paste, stabiliser solution and D-araboascorbic acid sodium solution are mixed in gelatinization highland barley slurry, after mixing
Add and fry the kg of the highland barley flour 2.0 and kg of whole milk powder 2.8, add xiang semen after stirring evenly, 100 kg are complemented to pure water, mix
Afterwards mixed liquor is obtained allocating feed liquid by 120 mesh filter clothes；
（5）Homogeneous, filling, sterilization, cooling
Allotment feed liquid is subjected to auto-filling under 70 DEG C, 25 MPa after homogeneous 2 times, then by filled drink in 121 DEG C
15 min of lower holding are sterilized, and compound highland barley milk beverage is obtained after cooling.
Claims (5)
- A kind of 1. compound highland barley milk beverage, it is characterised in that the mass parts of component and each component during the highland barley milk beverage dispensing For：81~85 parts of pure water, raw 2.4~3.0 parts of highland barley flour, fry 1.6~2.0 parts of highland barley flour, bake 4.4~5.0 parts of nut, 4.4~5.0 parts of white granulated sugar, 2.2~2.8 parts of whole milk powder, 0.25~0.40 part of stabilizer, 0.1~0.2 part of antioxidant, food With 0.001~0.003 part of essence；Preparation method is as follows：(1) preparation of the gelatinization of raw highland barley flour with frying highland barley flourRaw highland barley flour is measured by above-mentioned mass parts, the mass concentration for adding 8~10 times of its quality is edible for 0.02%~0.06% Sodium carbonate liquor, boil under agitation after keeping 4~6min at 88~95 DEG C, obtain being gelatinized highland barley slurry；It will be removed by cleaning Raw highland barley grain after miscellaneous is put into 6~8 times of its quality, temperature is 1~2min of frying in 230~240 DEG C of edible salts, desalination of sieving, 100 mesh sieves are crushed after being cooled to room temperature, obtain frying highland barley flour；(2) allocateBy above-mentioned mass parts respectively measure fry highland barley flour, bake nut, white granulated sugar, whole milk powder, stabilizer, antioxidant, Flavoring essence, nut slurry, stabiliser solution, antioxidant solution and fragrance solution are prepared respectively, after 3 kinds of feed liquids mix by before Add in the gelatinization highland barley slurry that step (1) obtains, sequentially add stir-fry highland barley flour that step (1) obtains and complete after mixing under agitation Fat milk powder, fragrance solution is added after stirring evenly, is stirred after constant volume, obtain allocating feed liquid after filtering；Nut slurry be will bake nut be put into soak 4~6h in drinking water after pull out, added after cleaning its quality 6~ 7 times of pure water, mix defibrination after as obtained by 100~120 mesh filter-cloth filterings；The stabilizer is by thickener and emulsifying agent group Into, stabiliser solution be 2~3 times of White Sugar Quality is put into after mixing thickener, emulsifying agent and white granulated sugar thoroughly, temperature is 68~75 DEG C pure water in, be sufficiently stirred dissolving and form；The antioxidant solution and fragrance solution are by antioxidant and edible perfume Essence is completely dissolved in gained in pure water respectively；(3) homogeneous, filling, sterilizationThe allotment feed liquid that step (2) is obtained carries out homogeneous, filling, sterilization successively, and compound highland barley milk beverage is obtained after cooling.
- 2. compound highland barley milk beverage according to claim 1, it is characterised in that the thickener be by mass ratio be 4:1~3: 2 sodium alginate is formed with carragheen, and emulsifying agent is at least one of sucrose fatty ester, glycerin monostearate.
- 3. compound highland barley milk beverage according to claim 1, it is characterised in that the antioxidant be D-araboascorbic acid sodium, Any of sodium ascorbate.
- 4. compound highland barley milk beverage according to claim 1, it is characterised in that filtering is by mixed liquor described in step (2) Pass through 100~120 mesh filter clothes.
- 5. compound highland barley milk beverage according to claim 1, it is characterised in that homogeneous is will to allocate feed liquid described in step (3) Homogeneous 2 times under 50~70 DEG C, 25~30MPa；The sterilization is that filled drink is kept into 15min at 121 DEG C.
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| CN108925740B (en) * | 2018-05-09 | 2022-07-12 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | Frozen beverage rich in highland barley and preparation method thereof |
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