CN106689961A - Preparation method of barley health-care solid beverage - Google Patents
Preparation method of barley health-care solid beverage Download PDFInfo
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- CN106689961A CN106689961A CN201710045801.3A CN201710045801A CN106689961A CN 106689961 A CN106689961 A CN 106689961A CN 201710045801 A CN201710045801 A CN 201710045801A CN 106689961 A CN106689961 A CN 106689961A
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- 240000005979 Hordeum vulgare Species 0.000 title 1
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- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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 relates to a preparation method of a barley health-care solid beverage. The preparation method comprises the following steps of (1) cleaning high-quality barley, airing, baking for 30 to 50min at the temperature of 120 to 150 DEG C, removing water, crushing to obtain barley powder, adding into boiled water, gelatinizing for 20 to 40min, and cooling to room temperature, so as to obtain a barley pulp; (2) performing enzymolysis on the barley pulp by compound enzyme for 6 to 10h at the temperature of 40 to 60 DEG C and the pH (potential of hydrogen) value of 5 to 6; (3) heating an enzymolysis liquid obtained in step (2) to boil, warming for 5 to 10min, deactivating enzyme, cooling to room temperature, and centrifuging, so as to obtain a barley supernatant; (4) extracting the barley supernatant obtained in step (3) by trichloromethane, obtaining an upper supernatant, drying for 8 to 10h at the temperature of 60 to 80 DEG C under the vacuum atmosphere, and grinding into the powder. The prepared barley health-care solid beverage has the advantages that the content of effective functional ingredients is higher, the mouth feel and color of the beverage are good, the fragrance is heavy, and the favor of consumers is obtained.
Description
Technical field
The invention belongs to beverage/food technical field, and in particular to a kind of preparation method of barley health-care solid beverage.
Background technology
Barley is that grass family Hordeum is annual, gives birth to or perennial herb crop in more year, and alias tries to gain wheat, meal wheat, barebacked wheat.
Used as one of world's staple food crop, its food therapy function is already recognized barley by people.《Compendium of Materia Medica》Say：Barley is sweet
It is salty cool, there are a clearing away heat and promoting diuresis, and the effect of stomach intestines wide.《Mediate class is adjusted to compile》Think：Barley is mild-natured cool, helps stomach Qi.For wheat is won in face, and
Without scorching.Moderns like wheat, and dare not or would not speak up barley, surprisingly health.《It is good to help book on Chinese herbal medicine》Upper record：The hair of long term usage is not white, very benefit
People, therefore barley cures mainly dysphoria with smothery sensation of relieving summer heat, and has QI invigorating, in tune, qi-restoratives beauty treatment, the work(of disperse accumulations feed.
Contain various functional components in barley, mainly there is several amino acids, beta glucan, alpha-tocotrienol, flavonoids
Compound, polyphenol compound, ergot class compound etc..Having 75% in barley endosperm cell membrane is made up of beta glucan, β-Portugal
The research report of glycan physiological function is concentrated mainly on reduction cholesterol and hypoglycemic two aspect.Beta glucan is to animal and human body
Immunity function have a facilitation, can growth promotion, build up health, improve resistance against diseases.
Alpha-tocotrienol can be eliminated or quenching activity oxygen radical, prevent the chain reaction of lipid peroxidation, so that
With oxidation resistant function.There is research to show, during rat liver microsome membrane lipid peroxidatio, alpha-tocotrienol
Antioxidation activity protects cytochrome P much stronger than alpha-tocopherol450Ability it is also stronger than alpha-tocopherol, tocotrienols can be with
Rat heart is protected from oxidative damage.The antioxidation of tocotrienols has important at the atherosis aspect of prevention of arterial
Meaning.Alpha-tocotrienol can reduce cholesterol, and this is the earliest report of tocotrienols reduction cholesterol, causes people
Concern.Further study showed that, alpha-tocotrienol can effectively suppress the activity of HMG-COA reductases.HMG-COA
Reductase is the rate-limiting enzyme of internal cholesterol biosynthesis, it is suppressed that its activity also may refrain from the synthesis of cholesterol.Cell experiment
Prove that tocotrienols has the function of suppressing cholesterol biosynthesis with zoopery.
Flavone compound based on catechin, myricetin, Quercetin, Kaempferol, with antibacterial, it is antiviral, antitumor,
Suppress cholesterol increases with Lipid, suppresses effect that blood sugar rises.
Baked barley tea is typically barley frying into sallow, before eating, it is only necessary to can leach strong perfume (or spice) with brewed in hot water
Tea.Barley is prepared into the trend that a kind of easily tea-drinking is current barley food development through deep processing.Chinese patent
CN104171170A provides a kind of preparation method of instant baked barley tea, with high-quality barley as raw material, by rotating cone destilling tower
Method extracts the modes such as the baked barley tea slurry enzymolysis processing after fragrance elite, extraction, elite backfill and spray drying and prepares instant barley
Tea.The invention has been sufficiently reserved the active ingredient in barley, and inherits the local flavor of barley giving off a strong fragrance juice alcohol.But spray drying
Temperature it is higher so that the alpha-tocotrienol in baked barley tea is largely oxidized, made big simultaneously because the presence of hordenine
Wheat tea mouthfeel is more puckery, and consumer's drinking experience is not good.
The content of the invention
The invention provides a kind of preparation method of barley health-care solid beverage, barley in made barley health-care solid beverage
Functional component content it is higher, and functional component activity it is higher, beverage mouthfeel is more preferably.
The technical proposal for solving the technical problem of the invention is：
A kind of preparation method of barley health-care solid beverage, comprises the following steps：
(1) high-quality barley cleaned, dry, bakeed in 120-150 DEG C and remove within 30-50 minutes moisture, then be grinding to obtain big
Flour, after being gelatinized 20-40 minutes in addition boiling water, is cooled to room temperature, obtains barley slurry.Bakeed by low temperature and replace high temperature to fry
System, preferably, functional component is because of high temperature deactivation on the other hand being prevented effectively from barley for the color and luster of one side barley tea-drinking.By barley
Powder is first destroyed amylum body therein through boiling water gelatinization, and crystal structure disappears, and becomes amorphism starch, now barley particles
Expansion.
(2) step (1) gained barley slurry is used into complex enzyme in 40-60 DEG C, under PH5-6, is digested 6-10 hours, through boiling water
The expansion barley particles hydrolysis result of gelatinization is more preferable.
(3) step (2) gained enzymolysis liquid is heated to boiling, is incubated the 5-10 minutes enzyme that goes out, be cooled to room temperature, centrifugation is big
Wheat clear liquid；
(4) step (3) the gained barley stillness of night is used into chloroform extraction, takes supernatant liquor, in 60-80 DEG C of vacuum drying
After 8-10 hours, then pulverize.Contain a small amount of hordenine in barley, make it have acerbity, influence the mouth of barley tea-drinking
Sense, barley clear liquid is extracted using trichloroethanes, and further the hordenine in removal barley clear liquid, improves the mouth of barley tea-drinking
Sense.
Preferably, pearling cone meal described in step (1) is 1 with the mass ratio of boiling water：20-30.
Preferably, complex enzyme is made up of cellulase, carboxy-lesterase and AMS described in step (2), the fibre
The mass ratio of the plain enzyme of dimension, carboxy-lesterase and AMS is 1：2-5：1.5-3.Using complex enzyme coordinated enzymatic hydrolysis, compared to single
Enzyme is digested, and has the advantages that hydrolysis temperature is low, the time is short, efficiency high.AMS and cellulase are constantly by its hydrolysis
Carboxy-lesterase provide non-reducing end, effectively increase its concentration of substrate, at the same carboxy-lesterase again constantly consumption AMS and
The product of cellulase degradation, promotes the two hydrolysis, so as to improve enzymolysis efficiency, improves product purity.
Preferably, the slurry of barley described in step (2) is 1 with the mass ratio of complex enzyme:0.1-0.3.
Preferably, the rotating speed being centrifuged described in step (3) is 1200-1500r/min, centrifugation time is 8-15 minutes.
Preferably, the barley stillness of night described in step (4) is 1 with the mass ratio of trichloroethanes:8-10.
Beneficial effects of the present invention are：
1st, the present invention is bakeed using low temperature and substitutes high temperature frying, effectively reduces the functional component in barley tea-drinking because of high temperature
Inactivation, the reduction cholesterol and effect of lowering blood sugar of made barley health-care solid beverage are more preferably.
2nd, the complex enzyme zymohydrolysis constituted using cellulase, carboxy-lesterase and AMS, with hydrolysis temperature is low, the time
Short, efficiency high advantage.
3rd, solid beverage is finally reduced using hordenine in chloroform extraction method removing barley health-care solid beverage
Sour and astringent sense, makes its mouthfeel more preferably.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments to the present invention
It is further elaborated.
Embodiment 1
(1) 10g high-quality barleys cleaned, dry, bakeed in 120 DEG C 50 minutes and remove moisture, then be grinding to obtain 8g barleys
Powder, after being gelatinized 40 minutes in addition 200g boiling water, is cooled to room temperature, obtains barley slurry；
(2) step (1) gained barley slurry is used into 8g cellulases, 16g carboxy-lesterases and 16g AMSs in 50 DEG C,
Under PH5.5, digest 8 hours；
(3) step (2) gained 240g enzymolysis liquids are heated to boiling, are incubated 8 minutes enzymes that go out, be cooled to room temperature, be centrifuged
Obtain 202g barley clear liquids；
(4) step (3) the gained barley stillness of night is used into 2000g chloroform extractions, takes supernatant liquor, it is dry in 60 DEG C of vacuum
After dry 10 hours, then pulverize.
Embodiment 2
(1) 10g high-quality barleys cleaned, dry, bakeed in 130 DEG C 40 minutes and remove moisture, then be grinding to obtain 8g barleys
Powder, after being gelatinized 30 minutes in addition 160g boiling water, is cooled to room temperature, obtains barley slurry；
(2) step (1) gained barley slurry is used into 3g cellulases, 9g carboxy-lesterases and 4.5g AMSs in 40 DEG C,
Under PH6, digest 10 hours；
(3) step (2) gained 180g enzymolysis liquids are heated to boiling, are incubated 5 minutes enzymes that go out, be cooled to room temperature, be centrifuged
Obtain 135g barley clear liquids；
(4) step (3) the gained barley stillness of night is used into 1350g chloroform extractions, takes supernatant liquor, it is dry in 80 DEG C of vacuum
After dry 8 hours, then pulverize.
Embodiment 3
(1) 10g high-quality barleys cleaned, dry, bakeed in 150 DEG C 30 minutes and remove moisture, then be grinding to obtain 8g barleys
Powder, after being gelatinized 20 minutes in addition 240g boiling water, is cooled to room temperature, obtains barley slurry；
(2) step (1) gained barley slurry is used into 8.5g cellulases, 41.5g carboxy-lesterases and 25g AMSs in 60
DEG C, under PH5, digest 9 hours；
(3) step (2) gained 320g enzymolysis liquids are heated to boiling, are incubated 10 minutes enzymes that go out, be cooled to room temperature, be centrifuged
Obtain 260g barley clear liquids；
(4) step (3) the gained barley stillness of night is used into 2340g chloroform extractions, takes supernatant liquor, it is dry in 70 DEG C of vacuum
After dry 9 hours, then pulverize.
Comparative example 1
Operated with embodiment 1 it is identical, unlike complex enzyme is replaced using 40g cellulases, prepare barley health-care solid
Beverage.
Comparative example 2
Operated with embodiment 1 it is identical, unlike complex enzyme is replaced using 40g carboxy-lesterases, prepare barley health-care solid
Beverage.
Comparative example 3
Operated with embodiment 1 it is identical, unlike complex enzyme is replaced using 40g AMSs, prepare barley health-care solid
Beverage.
Comparative example 4
(1) 10g high-quality barleys cleaned, dry, bakeed in 120 DEG C 50 minutes and remove moisture, then be grinding to obtain 8g barleys
Powder, after being gelatinized 40 minutes in addition 200g boiling water, is cooled to room temperature, obtains barley slurry；
(2) step (1) gained barley slurry is used into 8g cellulases, 16g carboxy-lesterases and 16g AMSs in 50 DEG C,
Under PH5.5, digest 8 hours；
(3) step (2) gained 240g enzymolysis liquids are heated to boiling, are incubated 8 minutes enzymes that go out, be cooled to room temperature, be centrifuged
202g barley clear liquids are obtained, after being vacuum dried 10 hours in 60 DEG C, then barley solid beverage of pulverizing to obtain.
The functional component assay of embodiment 4：
UV-VIS spectrophotometry detects beta glucan content.The barley health-care solid beverage for obtaining will be purified to be dissolved in
In methyl alcohol, it is measured with LC-MS instrument.
Liquid phase chromatogram condition：Chromatograph：WATERS 2690；Detector：WATERS 996；Analytical column：Lichrospher
C-18 2.1x250mm；Mobile phase：Methanol-water-gradient elution (1% acetic acid)；Column temperature：30℃；Flow velocity：0.3mL/min；Sample introduction
Amount：10μL.
Mass Spectrometry Conditions：Ionic means：ESI-, ESI+：Capillary voltage：3.88KV：Taper hole voltage：30V；Ion source temperature：
120℃；Desolvation temperature：300℃；Mass range：200-800m/z：Photoelectric multiplier voltage：650V.
Test result is shown in Table 1：
Table 1：
It can be seen from Table 1 that, using beta glucan content and flavonoids in the barley solid beverage that complex enzyme zymohydrolysis are obtained
The two content is higher in the product that compounds content is digested than single enzyme.
The sensory test of embodiment 5
Embodiment 1-3 and the gained barley solid beverage of comparative example 4 are brewed using boiling water, after ten minutes, selection 10 is commented
Valency person carries out mouthfeel evaluation to four kinds of barley tea-drinkings respectively, and standards of grading are shown in Table 2.
Table 2：
It can be seen from Table 2 that：Hordenine is removed by chloroform extraction, the color of barley tea-drinking can be effectively improved
Pool, mouthfeel, proterties and fragrance.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of preparation method of barley health-care solid beverage, it is characterised in that the preparation method comprises the following steps：
(1) high-quality barley cleaned, dry, bakeed in 120-150 DEG C 30-50 minutes and remove moisture, then be grinding to obtain barley
Powder, after being gelatinized 20-40 minutes in addition boiling water, is cooled to room temperature, obtains barley slurry；
(2) step (1) gained barley slurry is used into complex enzyme in 40-60 DEG C, under PH5-6, is digested 6-10 hours；
(3) step (2) gained enzymolysis liquid is heated to boiling, is incubated the 5-10 minutes enzyme that goes out, be cooled to room temperature, barley is centrifuged
Clear liquid；
(4) step (3) gained barley clear liquid is used into chloroform extraction, takes supernatant liquor, 8- is vacuum dried in 60-80 DEG C
After 10 hours, then pulverize.
2. the preparation method of barley health-care solid beverage as claimed in claim 1, it is characterised in that big described in step (1)
Flour is 1 with the mass ratio of boiling water：20-30.
3. the preparation method of barley health-care solid beverage as claimed in claim 1, it is characterised in that multiple described in step (2)
Synthase is made up of cellulase, carboxy-lesterase and AMS, the mass ratio of the cellulase, carboxy-lesterase and AMS
It is 1：2-5：1.5-3.
4. the preparation method of the barley health-care solid beverage as described in claim 1 or 3, it is characterised in that described in step (2)
It is 1 that barley is starched with the mass ratio of complex enzyme:0.1-0.3.
5. the preparation method of barley health-care solid beverage as claimed in claim 1, it is characterised in that described in step (3) from
The rotating speed of the heart is 1200-1500r/min, and centrifugation time is 8-15 minutes.
6. the preparation method of barley health-care solid beverage as claimed in claim 1, it is characterised in that big described in step (4)
Wheat clear liquid is 1 with the mass ratio of trichloroethanes:8-10.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712172A (en) * | 2017-09-27 | 2018-02-23 | 浙江茶乾坤食品股份有限公司 | A kind of preparation method for the mixing instant tea powder that ferments |
| CN109700027A (en) * | 2019-02-20 | 2019-05-03 | 威海百合生物技术股份有限公司 | A kind of solid beverage and preparation method thereof with anti-oxidant fat-reducing effect |
-
2017
- 2017-01-22 CN CN201710045801.3A patent/CN106689961A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712172A (en) * | 2017-09-27 | 2018-02-23 | 浙江茶乾坤食品股份有限公司 | A kind of preparation method for the mixing instant tea powder that ferments |
| CN109700027A (en) * | 2019-02-20 | 2019-05-03 | 威海百合生物技术股份有限公司 | A kind of solid beverage and preparation method thereof with anti-oxidant fat-reducing effect |
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Application publication date: 20170524 |