CN1079125A

CN1079125A - Beverage made of highlang barley vine residue and manufacture method thereof

Info

Publication number: CN1079125A
Application number: CN 93111858
Authority: CN
Inventors: 费镛; 陈金龙
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-06-11
Filing date: 1993-06-11
Publication date: 1993-12-08

Abstract

The invention provides a kind of aqueous natural nutrient beverage of emulsifying suspendible that contains highland barley schlempe abrasive material composition, its suspended particle diameter is 0.08～0.10 millimeter, soluble solid content is 8～20% (weight), natural wine degree≤5 °, pH3.8～7.5.The highland barley schlempe that steaming is carried after drinking grinds, and isolates the highland barley skin, and after juice continued to grind, with flavor enhancement and adjust pH, after heating and the high-pressure homogeneous emulsification, sterilization treatment got final product again.

Description

Beverage made of highlang barley vine residue and manufacture method thereof

What the present invention relates to is a kind of fermenting beverage that contains starch component, specifically is the beverage that contains the barley wine slag ingredient.

Fermenting beverage is very welcome a kind of beverage owing to itself have abundant nutritive value and health-care effect.Common this beverage all is to adopt the lactobacillus-fermented brew, the stoste after the fermentation according to drink, preserve, different situations such as transportation can filtering or not filtering lactic acid bacteria wherein, becomes the fermented beverage of different-style and taste again through suitable modulation.As " Food Science " 1992(10) 36-40 just introduced the lactic acid fermentation beverage that this method of a kind of employing is produced with " tribute rice ".Its characteristics are that raw material must use amyloid grain itself.

Another kind of purposes as grain is wine brewing, obtains wine with putting forward mode with steaming after the saccharomycetes to make fermentation brew.Because the remaining after drinking schlempe of most of grain variety systems substantially all is compositions such as skin, shell, useful component content such as starch seldom, so value is not high, except that being used to make vinegar and how as the feed use, also can cause problem of environmental pollution because of discharging.But with highland barley as wine brewing during grain raw material, because the characteristics of its kernel structure, routinely with in the remaining after drinking schlempe of saccharomycetes to make fermentation system, except that compositions such as shell, skin, also contain the starch of significant proportion, and composition such as cellulose, colloid, have the possibility that can further develop, but it also still only uses as feed at present, is not only a kind of waste of resource, also the same with other schlempe a series of problems that also can bring in the environmental improvement.

The objective of the invention is to provides a kind of by its nutritive beverage of making and manufacture method thereof for the utilization that solves the highland barley schlempe, has both sufficiently and reasonably utilized resource, has reduced waste, the adverse effect of having avoided the schlempe discharging that environment is caused again.

Beverage of the present invention is that raw material is made for making wine and steam the schlempe that proposes after drinking through culture propagation routinely with highland barley.After this schlempe ground with grinder, separate the highland barley skin of removing wherein.Remaining juice continues to be ground to after wherein the particle diameter of solid content is 0.1～0.3 millimeter, can add flavoring ingredients, as sweet ingredient or food acids compositions commonly used such as citric acid, phosphoric acid such as sugar, Steviosides, and after being adjusted to needed corresponding pH value, being heated to 80～95 ℃ kept 5～10 minutes, by the food processing conventional method, under the pressure of 0.2～0.4 MPa, do the processing of emulsifying processing and heat sterilization and promptly obtain the final products beverage then.Suitably improve the homogeneous processing pressure, can help improving the emulsifying effect of product.After emulsifying is handled, the particle diameter of the insoluble solid in the beverage generally is about 0.08～0.10 millimeter, product is homogeneous milkiness suspension state, the content of soluble solids such as sugar wherein, starch, protein is 8～20%(weight, with refractometer), nature wine degree≤5 °, pH is 3.8～7.5.Because its raw material is the highland barley schlempe of handling through culture propagation, so can have the wine degree of trace in the product, and have obviously and the butter of uniqueness is distinguished the flavor of, taste is dense, but thickness not.With the water content of used schlempe raw material and the difference of amount of water, and the difference of used flavoring ingredients and consumption, the wine degree of beverage and soluble solid content and pH value all can have certain change.For example, the acid-base value of product does not add acid and only adds 6～12%(weight when seasoning) sweet taste material such as sucrose when being modulated to sweet type beverage, its pH is greater than 4.5; If when being modulated into the acid type beverage with food acids such as citric acids, its pH thinks that 3.8～4.5 are advisable.The condition that heat sterilization is handled also can be done suitable the selection according to the different situations of product.For example, to the acid type beverage, because of himself acidity has inhibitory action to harmful bacterium, thus adopt conventional pasteurized process to get final product in 10～20 minutes, but to sweet type beverage, then to adopt 100～130 ℃ of high-temperature process to be advisable in 10～20 minutes.

Above-mentioned beverage of the present invention has not only improved the value of highland barley, and avoided the adverse effect of schlempe discharging, and also contained rich nutrient contents in the resulting beverage environment, be a kind of of great value natural nutrition beverage.The sweet type beverage that has added about 6% sucrose is detected by food detection method, when soluble solid with refractive power count～15% the time, contain protein 1.41 grams in per 100 milliliters of beverages, 0.81 milligram of thiamine, 0.064 milligram in riboflavin, 1.42 milligrams of vitamin Cs, total amino acid content 1.15 grams, carbohydrate 6.67 grams, 21.78 milligrams of calcium, 29.63 milligrams in phosphorus, 3.02 milligrams of iron, ash content 1.06 grams.

Below introduce example, but scope of the present invention is not limited only to down example as the above-mentioned beverage of the present invention.

Example 1:

The schlempe thing of highland barley after conventional method steam to propose in 25～32 ℃ of ferment wine brewings and with wine with saccharomycete reentered grinder to be ground and separates and remove the highland barley skin, after getting its juice and continuing to be finely ground to the solid particle diameter and be about 0.1 millimeter, the sucrose that adds its weight 10% approximately, or can add desirable other auxiliary and condiment again, transfer pH4.5～7.5.Be heated to 80～95 ℃ keep 5 minutes after, carry out emulsifying through 0.2～0.4MPa high pressure, after bottling or the potting, through 100～130 ℃ of 10～20 minutes sterilization treatment.Product is a canescence homogeneous milkiness suspension body, and suspension solid particle diameter is less than 0.10 millimeter, and soluble solid content is that 12～14%(is with refractometer), natural wine degree＜5 ° belongs to sweet type beverage.

Example 2:

The same example of highland barley schlempe milled processed adds about 8%(weight) sucrose, and regulate pH3.8～4.5 with citric acid.Be heated to 80～95 ℃ and kept 5 minutes, through the high-pressure homogeneous emulsification of 0.2～0.4MPa, after bottling or the potting, through 80 ℃ of pasteurized process 10～20 minutes, the acid type beverage products, its soluble solid content is that 10～11%(is with refractometer).

Claims

1, a kind of fermented beverage that contains starch, it is characterized in that wherein the suspended particle diameter is 0.08～0.10 millimeter in order to contain the emulsifying suspension of highland barley schlempe abrasive material, soluble solid content is 8-20% (weight), nature wine degree≤5 °, pH3.8～7.5.

2, a kind of method of making the described beverage of claim 1, it is characterized in that highland barley is ground through culture propagation wine brewing and steaming proposition schlempe thing after drinking, isolate the highland barley skin, after juice partly continues to be ground to 0.1～0.3 millimeter of solid particle diameter, after adding flavoring ingredients and being adjusted to required pH, be heated to 80-95 ℃ and kept 5～10 minutes, then through the emulsifying of 0.2-0.4 MPa pressure to 0.08～0.10 millimeter of particle diameter, heat sterilization is handled again.

3, method as claimed in claim 2 is characterized in that said flavoring ingredients is 6～12%(weight) sucrose, pH is adjusted to 4.5～7.5.

4, method as claimed in claim 3 is characterized in that said heat sterilization is treated to 100～130 ℃ and kept 10～20 minutes.

5, method as claimed in claim 2 is characterized in that said flavoring ingredients is a food acids, and consumption reaches 3.8～4.5 with pH and exceeds.

6, method as claimed in claim 5 is characterized in that said heat sterilization is treated to 10～20 minutes pasteurization.