CN107549733A - The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes - Google Patents
The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes Download PDFInfo
- Publication number
- CN107549733A CN107549733A CN201710846383.8A CN201710846383A CN107549733A CN 107549733 A CN107549733 A CN 107549733A CN 201710846383 A CN201710846383 A CN 201710846383A CN 107549733 A CN107549733 A CN 107549733A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- highland barley
- barley bran
- fiber crops
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes, successively highland barley bran anserina fruit is produced according to the production technology for stocking up, preparing mixed powder, preparing enzymatic saccharification solution, highland barley bran and fern fiber crops enzymatic saccharification solution are added to dispensing stirring and dissolving, cool down and pull out Fruit yelly case to freeze, using technique processing highland barley bran, fern fiber crops, and jelly is made, reach traditional jelly mouthfeel, highland barley bran, fern fiber crops nutrition are added, rich in beta glucan, increase kind, improves flavor.Not only production method is rationally, practical and simple to operate, effect is good by the present invention, beneficial to being widely popularized.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of highland barley bran anserina fruit produced rich in beta glucan freezes
Production method.
Background technology
Fern fiber crops are plateau rose family wild plant, contain vitamin and magnesium, zinc, potassium, calcium constituent.With higher medical treatment and
Nutritive value, it has stomach invigorating tonifying spleen, promoted the production of body fluid to quench thirst, the function of blood-enrich, therefore Tibetan medicine is called tall and erect Lao Sha monk, and Chang Yiqi enters
Medicine.It is high containing beta glucan in highland barley especially wheat bran, about more than 5.5%, the production by-product of highland barley processing factory at present
Product highland barley bran does not give full play to mostly as animal feed, added value.
By the way that highland barley bran, fern fiber crops are carried out into comprehensive exploitation, the leisure product jelly with certain dietotherapy effect is made, has
Popularization beneficial to fern fiber crops, highland barley based food is eaten.
The content of the invention
It is an object of the invention to overcome above-mentioned the deficiencies in the prior art, there is provided one kind production special taste, it is nutritious,
Product form preferably produces the production method that the highland barley bran anserina fruit rich in beta glucan freezes.
To achieve the above object, the technical scheme is that in the following manner realizing：
The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes, comprises the following steps：
The first step, stocked up according to following components and its parts by weight.
Highland barley bran：4~6 parts by weight, fern fiber crops：5~7 parts by weight, fungal alpha-amylase：0.001-0.002 parts by weight,
Granulated sugar：12~18 parts by weight, carragheen：0.4~0.6 parts by weight, konjac glucomannan：0.1~0.3 parts by weight, sodium citrate：0.15
~0.2 parts by weight, citric acid：0.15~0.2 parts by weight, milk powder：2~3 parts by weight, essence：0.06~0.08 parts by weight；
Second step, prepare mixed powder.
By the highland barley bran：4~6 parts by weight, fern fiber crops：5~7 parts by weight are cleaned and dried ultramicro grinding after mixing, prepare
Into mixed powder；
3rd step, prepares solution.
By the mixed powder again by 1: 9 ratio add clear water, be heated to more than 95 DEG C insulation 10 minutes after be cooled to 55
DEG C, citric acid is added, regulation citric acid pH value is 5.0-5.5, adds the parts by weight of fungal alpha-amylase 0.001~0.002, and
Highland barley bran, fern fiber crops enzymatic saccharification solution for standby after the completion of 50 DEG C to 55 DEG C insulations, 12 hours enzymatic saccharifications, enzymatic saccharification；
4th step, highland barley bran, fern fiber crops enzymatic saccharification solution are added into dispensing stirring and dissolving.
By addition white granulated sugar 12~18 parts by weight, carragheen in every 100 parts by weight highland barley bran, fern fiber crops enzymatic saccharification solution
0.4~0.6 parts by weight, the parts by weight of konjac glucomannan 0.1~0.3, the parts by weight of sodium citrate 0.15~0.2, the weight of citric acid 0.15~0.2
Measure part, the parts by weight stirring and dissolving of milk powder 2~3；
5th step, cooling.
More than 95 DEG C will be heated to after step S4 solution stirring and dissolvings and is cooled to 85 DEG C after being incubated 20 minutes；Add milk
Savory smart 0.06~0.08 parts by weight, 85 DEG C of insulation is filling is fitted into Fruit yelly case sealing after be water-cooled to room temperature；
Finally, pull Fruit yelly case out, draining cold wind drying after 5~8 minutes, complete to produce.
Further, in above-mentioned steps second step, the fineness of the ultramicro grinding is preferably more than 400 mesh.
The beneficial effects of the invention are as follows：The present invention, which adopts new technology, processes highland barley bran, fern fiber crops, and jelly is made, and reaches
Traditional jelly mouthfeel, addition highland barley bran, fern fiber crops nutrition, rich in beta glucan, increase kind, improve flavor.The present invention is not only
Production method is rationally, practical and simple to operate, effect is good, beneficial to being widely popularized.
Embodiment
Technical solution of the present invention is described in further detail and completely with reference to embodiment.
Embodiment 1：
The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes, comprises the following steps：
(1) stocked up according to following components and its parts by weight, highland barley bran：4 kilograms, fern fiber crops：6 kilograms, fungal alpha-amylase：
0.001 kilogram, granulated sugar：16 kilograms, carragheen：0.6 kilogram, konjac glucomannan：0.3 kilogram, sodium citrate：0.2 kilogram, citric acid：
0.2 kilogram, milk powder：3 kilograms, essence：0.06 kilogram.
(2) mixed powder is prepared, the highland barley bran and fern fiber crops are cleaned and dried ultramicro grinding after mixing, are prepared into mixing
Powder, the fineness of ultramicro grinding is preferably more than 400 mesh, and the mixed powder after ultramicro grinding is homogeneous, takes mixed powder to taste the tip of the tongue
Without obvious feeling of grittiness.
(3) solution is prepared, the mixed powder is added into clear water by 1: 9 ratio again, more than 95 DEG C is heated to and is incubated 10 points
55 DEG C are cooled to after clock, adds citric acid, regulation citric acid pH value is 5.0-5.5, and it is public to add fungal alpha-amylase 0.001
Jin, and 12 hours enzymatic saccharifications are incubated at 50 DEG C to 55 DEG C, highland barley bran, fern fiber crops enzymatic saccharification solution after the completion of enzymatic saccharification
It is standby；
(4) by highland barley bran, fern fiber crops enzymatic saccharification solution stirring and dissolving, first by milk powder and white granulated sugar, carragheen, konjaku
After glue, sodium citrate, citric acid etc. mix, add in above-mentioned steps (3) solution, (60-80 revs/min) solution is quickly stirred on side
Side adds pulverulent mixture, until abundant pulverulent mixture stirring and dissolving is uniform, formation is visible by naked eyes granular, more uniform
Mixed solution；
(5) cool down, more than 95 DEG C will be heated to after step (4) solution stirring and dissolving and be incubated, carried out in insulating process slow
Speed stirring (about 10-20 minutes/turn)；Insulation is cooled to 85 DEG C after 20 minutes；0.06 kilogram of milk-taste essence is added, is mixed slowly
(after 10-20 minutes/turn minute, 85 DEG C of insulation is filling to be fitted into Fruit yelly case and is water-cooled to room temperature after sealing, and formation is visible by naked eyes
Particle, homogeneous white " milky " colloid jelly；
(6) pull Fruit yelly case out, draining cold wind drying after 5~8 minutes, complete to produce.
Embodiment 2：
The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes, comprises the following steps：
(1) stocked up according to following components and its parts by weight, highland barley bran：5 kilograms, fern fiber crops：7 kilograms, fungal alpha-amylase：
0.002 kilogram, granulated sugar：18 kilograms, carragheen：0.6 kilogram, konjac glucomannan：0.2 kilogram, sodium citrate：0.15 kilogram, lemon
Acid：0.15 kilogram, milk powder：2 kilograms, essence：0.08 kilogram.
(2) mixed powder is prepared, the highland barley bran and fern fiber crops are cleaned and dried ultramicro grinding after mixing, are prepared into mixing
Powder, the fineness of ultramicro grinding is preferably more than 400 mesh, and the mixed powder after ultramicro grinding is homogeneous, takes mixed powder to taste the tip of the tongue
Without obvious feeling of grittiness.
(3) solution is prepared, the mixed powder is added into clear water by 1: 9 ratio again, more than 95 DEG C is heated to and is incubated 10 points
55 DEG C are cooled to after clock, adds citric acid, regulation citric acid pH value is 5.0-5.5, adds fungal alpha-amylase, adds fungi
0.002 kilogram of alpha-amylase, and 12 hours enzymatic saccharifications are incubated at 50 DEG C -55 DEG C, highland barley bran, fern after the completion of enzymatic saccharification
Numb enzymatic saccharification solution for standby；
(4) by highland barley bran, fern fiber crops enzymatic saccharification solution stirring and dissolving, first by milk powder and white granulated sugar, carragheen, konjaku
After glue, sodium citrate, citric acid etc. mix, add in above-mentioned steps (3) solution, (60-80 revs/min) solution is quickly stirred on side
Side adds pulverulent mixture, until abundant pulverulent mixture stirring and dissolving is uniform, formation is visible by naked eyes granular, more uniform
Mixed solution.
(5) cool down, more than 95 DEG C will be heated to after step (4) solution stirring and dissolving and be incubated, carried out in insulating process slow
Speed stirring (about 10-20 minutes/turn)；Insulation is cooled to 85 DEG C after 20 minutes；0.06 kilogram of milk-taste essence is added, is mixed slowly
After (10-20 minutes/turn) 3-5 minutes, 85 DEG C of insulation is filling is fitted into Fruit yelly case seal after be water-cooled to room temperature, formed without visually
Visible particle, homogeneous white " milky " colloid jelly；
(6) pull Fruit yelly case out, draining cold wind drying after 5~8 minutes, complete to produce.
Finally it should be noted that：Above example only not limits technology described in the invention to illustrate the present invention
Scheme；Therefore, although this specification with reference to above-mentioned each embodiment to present invention has been detailed description, this
Field it is to be appreciated by one skilled in the art that still can be modified to the present invention or equivalent substitution；And all do not depart from this
The technical scheme of the spirit and scope of invention and its improvement, it all should cover in scope of the presently claimed invention.
Claims (2)
- A kind of 1. production method that highland barley bran anserina fruit produced rich in beta glucan freezes, it is characterised in that：Including following step Suddenly：S1：Stocked up according to following components and its parts by weight：Highland barley bran：4~6 parts by weight, fern fiber crops：5~7 parts by weight, fungi α- Amylase：0.001-0.002 parts by weight, granulated sugar：12~18 parts by weight, carragheen：0.4~0.6 parts by weight, konjac glucomannan：0.1~ 0.3 parts by weight, sodium citrate：0.15~0.2 parts by weight, citric acid：0.15~0.2 parts by weight, milk powder：2~3 parts by weight, perfume (or spice) Essence：0.06~0.08 parts by weight；S2：Prepare mixed powder：By the highland barley bran：4~6 parts by weight, fern fiber crops：5~7 parts by weight are cleaned and dried ultra micro after mixing Crush, be prepared into mixed powder；S3：Prepare enzymatic saccharification solution：The mixed powder is added into clear water by 1: 9 ratio again, more than 95 DEG C is heated to and is incubated 55 DEG C are cooled to after 10 minutes, adds citric acid, regulation citric acid pH value is 5.0-5.5, adds fungal alpha-amylase 0.001 ~0.002 parts by weight, and 12 hours enzymatic saccharifications are incubated at 50 DEG C to 55 DEG C, highland barley bran, fern fiber crops after the completion of enzymatic saccharification Enzymatic saccharification solution for standby；S4：By highland barley bran, fern fiber crops enzymatic saccharification solution addition dispensing stirring and dissolving：By every 100 parts by weight highland barley bran, fern fiber crops The parts by weight of white granulated sugar 12~18, the parts by weight of carragheen 0.4~0.6, the weight of konjac glucomannan 0.1~0.3 are added in enzymatic saccharification solution Part, the parts by weight of sodium citrate 0.15~0.2, the parts by weight of citric acid 0.15~0.2, the parts by weight stirring and dissolving of milk powder 2~3；S5：Cooling：More than 95 DEG C will be heated to after step S4 solution stirring and dissolvings and is cooled to 85 DEG C after being incubated 20 minutes；Again plus Enter the parts by weight of milk-taste essence 0.06~0.08,85 DEG C of insulation is filling to be fitted into Fruit yelly case and be water-cooled to room temperature after sealing；S6, pull Fruit yelly case out, draining cold wind drying after 5~8 minutes, complete to produce.
- 2. the production method that the highland barley bran anserina fruit according to claim 1 produced rich in beta glucan freezes, its feature It is：In the step S2, the fineness of the ultramicro grinding is more than 400 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846383.8A CN107549733A (en) | 2017-09-19 | 2017-09-19 | The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846383.8A CN107549733A (en) | 2017-09-19 | 2017-09-19 | The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107549733A true CN107549733A (en) | 2018-01-09 |
Family
ID=60981265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710846383.8A Pending CN107549733A (en) | 2017-09-19 | 2017-09-19 | The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107549733A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN102919648A (en) * | 2012-11-23 | 2013-02-13 | 安徽燕之坊食品有限公司 | Nutrient and health-care highland barley jelly and preparation method thereof |
| CN103330140A (en) * | 2013-06-17 | 2013-10-02 | 西藏现代农业有限公司 | Highland barley oatmeal as well as preparation method thereof |
| CN105581299A (en) * | 2015-09-18 | 2016-05-18 | 葛晓军 | Aurea Helianthus jelly and preparation method thereof |
| CN106260459A (en) * | 2016-09-15 | 2017-01-04 | 天津替代医学科技股份有限公司 | One fills blood the confectionery industry |
| CN107011460A (en) * | 2017-04-26 | 2017-08-04 | 上海交通大学 | A kind of method that beta glucan is extracted by raw material of black highland barley wheat bran |
-
2017
- 2017-09-19 CN CN201710846383.8A patent/CN107549733A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599394A (en) * | 2012-04-10 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Preparation method for jelly |
| CN102919648A (en) * | 2012-11-23 | 2013-02-13 | 安徽燕之坊食品有限公司 | Nutrient and health-care highland barley jelly and preparation method thereof |
| CN103330140A (en) * | 2013-06-17 | 2013-10-02 | 西藏现代农业有限公司 | Highland barley oatmeal as well as preparation method thereof |
| CN105581299A (en) * | 2015-09-18 | 2016-05-18 | 葛晓军 | Aurea Helianthus jelly and preparation method thereof |
| CN106260459A (en) * | 2016-09-15 | 2017-01-04 | 天津替代医学科技股份有限公司 | One fills blood the confectionery industry |
| CN107011460A (en) * | 2017-04-26 | 2017-08-04 | 上海交通大学 | A kind of method that beta glucan is extracted by raw material of black highland barley wheat bran |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543738B (en) | A kind of preparation method of instant highland barley flour | |
| CN102178190B (en) | Whole red bayberry fruit powder and preparation method and serious fruit powder foods | |
| CN106235215B (en) | Lily jelly and processing technology thereof | |
| CN104783158B (en) | A kind of matrimony vine dietary fiber energy stick and preparation method thereof | |
| CN106174368A (en) | A kind of food flavor enhancer of the peppery local flavor of perfume (or spice) and preparation method thereof | |
| CN103404557A (en) | Goat milk health-care bread | |
| CN105076908A (en) | Fungus-grain instant nutrition powder and preparing method thereof | |
| CN102669510A (en) | Pawpaw and konjak healthcare jelly and making method thereof | |
| CN107095273B (en) | Spicy olive pomace composite seasoning sauce and preparation method thereof | |
| CN107197908A (en) | A kind of process of rich calcium konjaku mushroom black biscuit | |
| CN102669578A (en) | Corn and dragon fruit puffed food and preparation method thereof | |
| CN104824305A (en) | Sugar-free Huyou peel preserved fruit with functions of invigorating stomach and promoting digestion, and preparation technology of sugar-free Huyou peel preserved fruit | |
| CN102150740A (en) | Method for preparing peanut antioxidant peptides | |
| CN101766305A (en) | Corn filament high-nutrition health-care food and preparation method | |
| CN107549733A (en) | The production method that a kind of highland barley bran anserina fruit produced rich in beta glucan freezes | |
| CN101258914A (en) | Health care yam starch dried syrup granules and preparation thereof | |
| CN102067937B (en) | Red bean flour egg cone and preparation method thereof | |
| CN102715607B (en) | Composite corn juice and processing method thereof | |
| CN107319425A (en) | A kind of orange peel white turnip cake and preparation method thereof | |
| CN105309834A (en) | Waxberry slag feed for promoting fat metabolism of lobsters and preparation method thereof | |
| CN105146253A (en) | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly | |
| CN109363022A (en) | A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew | |
| CN106722478A (en) | A kind of pregnant woman or person in middle and old age's food and its production method | |
| CN106722480A (en) | A kind of infant food and its production method | |
| CN103652679A (en) | Formula and preparation method of low-sugar coated black bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180109 |
|
| RJ01 | Rejection of invention patent application after publication |