CN108991321A - A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink - Google Patents
A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink Download PDFInfo
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- CN108991321A CN108991321A CN201811020239.XA CN201811020239A CN108991321A CN 108991321 A CN108991321 A CN 108991321A CN 201811020239 A CN201811020239 A CN 201811020239A CN 108991321 A CN108991321 A CN 108991321A
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- sorghum
- pearl barley
- preparation
- barley
- rice
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of sorghum pearl barley infusing potables and preparation method thereof and pearl barley drink.The preparation method include: by moisture content be 15~30wt% sorghum rice and moisture content be 15~30wt% pearl barley mix, semi-finished product are obtained after extrusion on twin (double) screw extruder；Antioxidant is sprayed to surface of semi-finished, obtains the sorghum pearl barley infusing potable after dry, sealing.In the present invention, pearl barley and sorghum collocation have synergistic effect.Containing acid tannic acid in sorghum rice, and barley is rich in natural alkaloid, and the two collocation eliminates the astringent taste of sorghum rice, improves palatability.Meanwhile containing lysine more abundant in barley, lysine is exactly one of main limiting amino acid in sorghum, balanced nutrition, and it is mild agreeable to the taste, full of nutrition to be prepared drink mouthfeel, has certain health-care effect.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of sorghum pearl barley infusing potable and its preparation side
Method and pearl barley drink.
Background technique
Sorghum rice has the function of cool blood, removing toxic substances, and food feels at ease to allay excitement, can also prevention of various diseases, China's Output of Sorghum
Be only second in cereal paddy, wheat, corn, barley and occupy the 5th.But contain tannic acid in the cortex of sorghum seed,
Puckery, palatability is poor, and causes the protein digestibility of sorghum low.Sorghum intensive processing at present much lags behind other cereal,
Most of sorghum is all used as wine brewing and feed is used, and limits the exploitation and utilization of sorghum.Lack in the market health, it is delicious,
Convenient sorghum food.
Barley eats sweet in flavor, has the function of appetizing of tonifying Qi of the kidney, relieve summer heat, is diet good food.China's barley production is in paddy
The 4th, office in based food, germplasm resource is abundant, but concentrates on feed and brewing industry to the main utilization of barley at present, profound
Processing is few.Product type is less in the market.
In terms of facilitating drink, accidental sorghum milling is added a little in drink；And the tea that barley substantially only roasts
Based article, product category is single, and the barley after brewing generally is discarded, and the waste of resource and nutrition is caused.
Summary of the invention
The purpose of the present invention is to solve the above problem, provide it is a kind of combine sorghum sufficiently with the nutritional ingredient of barley,
The bad mouthfeel of removal astringent taste etc., finished product high production efficiency, long shelf-life, brew conveniently, give off a strong fragrance, sorghum unique in taste it is big
Wheat rice infusing potable and preparation method thereof.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation side of sorghum pearl barley infusing potable
Method, the preparation method include:
By moisture content be 15~30wt% sorghum rice and moisture content be 15~30wt% pearl barley mix,
Semi-finished product are obtained on twin (double) screw extruder after extrusion；
Antioxidant is sprayed to surface of semi-finished, obtains the sorghum pearl barley infusing potable after dry, sealing.
As a preferred embodiment of the present invention, the sorghum rice is smashed sorghum rice, and partial size is 40~50 mesh.
As a preferred embodiment of the present invention, the weight ratio of sorghum rice and pearl barley is 100:20~150；More preferably
100:30~120, the sorghum pearl barley infusing potable being prepared within this range it is brewed after pale yellow, uniformly, brew
The grain of rice is neither too hard, nor too soft afterwards；Further preferably 100:40~80, the sorghum pearl barley infusing potable being prepared within this range
There is the sweetness of cereal, aftertaste is sweet after brewed.
As a preferred embodiment of the present invention, further include impregnating sorghum rice, pearl barley before extruding, make sorghum rice, big
The moisture content of wheat rice is 15~30wt%, drains and is squeezed after impregnating.According to the present invention, moisture content is lower than
15wt% is higher than 30wt%, and phenomena such as being charred, stifled machine, moisture content easily occur in extrusion in sorghum rice and pearl barley
It then substantially avoided the generation of above situation for 15~30wt%.
As a preferred embodiment of the present invention, the mixture relative to every 100 parts by weight sorghum rice and pearl barley, antioxygen
The dosage of agent is 1~3 part.
In the present invention, the antioxidant that those skilled in the art routinely use is can be used in the antioxidant, as this hair
Bright preferred embodiment, the antioxidant be tea polyphenols, vitamin C and water mixed solution, it is highly preferred that tea polyphenols with
Ascorbic 3~5:3 of weight ratio.Wherein, the dosage satisfaction of water can sufficiently dissolve tea polyphenols, vitamin C, form solution, and can
It is sprayed.Using the mixed solution of tea polyphenols, vitamin C and water as antioxidant, it is ensured that the height being prepared
Fine strain of millet pearl barley infusing potable is more natural.
As a preferred embodiment of the present invention, charging rate when extrusion is 2~30r/min, the revolving speed of screw rod
For 100~200r/min, the temperature of twin (double) screw extruder end is 130~160 DEG C.
As a preferred embodiment of the present invention, dry temperature is 40~60 DEG C, and the time is 1~3h, the height after drying
Moisture content≤4wt% of fine strain of millet pearl barley.
The second aspect of the present invention provides the sorghum pearl barley infusing potable as made from above-mentioned preparation method.
The second aspect of the present invention provides a kind of pearl barley drink, after being brewed by above-mentioned sorghum pearl barley infusing potable
It arrives, the weight ratio of pearl barley infusing potable and water is 15:200~300 when brewing.Milk powder, honey etc. are added when brewing, mouthfeel is more
It is good.
Beneficial effects of the present invention:
1) present invention roasts processing instead of conventional using extrusion process, and batch production is changed into continuous metaplasia
It produces, the production used time is short, high-efficient.
2) in the present invention, pearl barley and sorghum collocation have synergistic effect.Containing acid tannic acid in sorghum rice, and barley is rich
Containing natural alkaloid, the two collocation eliminates the astringent taste of sorghum rice, improves palatability.Meanwhile containing compared with horn of plenty in barley
Lysine, lysine is exactly one of main limiting amino acid in sorghum, and drink mouthfeel temperature is prepared in balanced nutrition
With it is agreeable to the taste, full of nutrition, have certain health-care effect.
3) pearl barley that the sorghum rice and moisture content that moisture content is 15~30wt% are 15~30wt% is squeezing
The structure that bulk multi-hole is formed during extruding, keeps its nutritional ingredient more soluble when brewed, improves drink consistency, mouth
Sense is more preferably.
It 4), can invention significantly improves the content of soluble dietary fiber, soluble protein in sorghum rice, pearl barley
Soluble dietary fiber, protein are gradually dissolved into water with the brewed of drink, easy to digest.
5) product produced by the present invention is free of preservative, and shelf life was up to 12 months.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1:
The pearl barley drink obtained after being brewed the present embodiment provides a kind of sorghum pearl barley infusing potable.
Preparation method includes:
100 parts by weight sorghum rice, 50 parts by weight pearl barleys that partial size is 40~50 mesh will be crushed to impregnate after mixing,
Make sorghum rice, the moisture content of pearl barley is 15~30wt%, impregnate after drain, with 25r/ on twin (double) screw extruder
Semi-finished product, the temperature of twin (double) screw extruder end are obtained after the charging rate of min, the screw speed of 150r/min, extrusion
It is 145 DEG C.
Spray 2 parts by weight antioxidants to surface of semi-finished, dry 2h at 50 DEG C, make the moisture contents of semi-finished product≤
The sorghum pearl barley infusing potable is obtained after 4wt%, sealing.Wherein, antioxidant is the mixed of tea polyphenols, vitamin C and water
Solution, tea polyphenols and ascorbic weight ratio 4:3 are closed, the dosage satisfaction of water can sufficiently dissolve tea polyphenols, vitamin C, be formed molten
Liquid, and can be sprayed.
250mL water is added in the above-mentioned sorghum pearl barley infusing potable of 15g to brew, obtains pearl barley drink.
Embodiment 2:
Difference from example 1 is that pearl barley is 100 parts by weight.
Embodiment 3:
Difference from example 1 is that pearl barley is 150 parts by weight.
Test result is as shown in table 1:
Table 1
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of sorghum pearl barley infusing potable, which is characterized in that the preparation method includes:
By moisture content be 15~30wt% sorghum rice and moisture content be 15~30wt% pearl barley mix, in double spiral shells
Semi-finished product are obtained after extrusion on bar extruder；
Antioxidant is sprayed to surface of semi-finished, obtains the sorghum pearl barley infusing potable after dry, sealing.
2. preparation method according to claim 1, wherein the sorghum rice be smashed sorghum rice, partial size be 40~
50 mesh.
3. preparation method according to claim 1, wherein the weight ratio of sorghum rice and pearl barley is 100:20~150；It is excellent
It is selected as 100:30~120；Further preferably 100:40~80.
4. preparation method according to claim 1, wherein further include impregnating sorghum rice, pearl barley before extruding, make sorghum
Rice, pearl barley moisture content be 15~30wt%, drain and squeezed after impregnating.
5. preparation method according to claim 1, wherein the mixing relative to every 100 parts by weight sorghum rice and pearl barley
Object, the dosage of antioxidant are 1~3 part.
6. preparation method according to claim 1, wherein the antioxidant is the mixing of tea polyphenols, vitamin C and water
Solution, wherein tea polyphenols and ascorbic 3~5:3 of weight ratio.
7. preparation method according to claim 1, wherein charging rate when extrusion is 2~30r/min, screw rod
Revolving speed be 100~200r/min, the temperature of twin (double) screw extruder end is 130~160 DEG C.
8. preparation method according to claim 1, wherein dry temperature is 40~60 DEG C, and the time is 1~3h, dry
Moisture content≤4wt% of sorghum pearl barley afterwards.
9. sorghum pearl barley infusing potable made from the preparation method as described in any one of claim 1-8.
10. a kind of pearl barley drink obtains after being brewed by sorghum pearl barley infusing potable as claimed in claim 9, feature exists
In the weight ratio of pearl barley infusing potable and water is 15:200~300 when brewing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811020239.XA CN108991321A (en) | 2018-09-03 | 2018-09-03 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811020239.XA CN108991321A (en) | 2018-09-03 | 2018-09-03 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
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| Publication Number | Publication Date |
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| CN108991321A true CN108991321A (en) | 2018-12-14 |
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| CN201811020239.XA Pending CN108991321A (en) | 2018-09-03 | 2018-09-03 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111189986A (en) * | 2020-01-07 | 2020-05-22 | 武汉轻工大学 | Method for screening raw material rice for yellow rice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488277A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Preparation method of novel grain beverage |
| CN102726799A (en) * | 2012-04-12 | 2012-10-17 | 丛繁滋 | Pure natural beverage capable of improving dietary structure and conditioning diet property and flavor |
| CN107259011A (en) * | 2017-07-06 | 2017-10-20 | 高密市红高粱食品有限公司 | Sorghum health preserving tea and preparation method thereof |
-
2018
- 2018-09-03 CN CN201811020239.XA patent/CN108991321A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488277A (en) * | 2011-12-09 | 2012-06-13 | 江南大学 | Preparation method of novel grain beverage |
| CN102726799A (en) * | 2012-04-12 | 2012-10-17 | 丛繁滋 | Pure natural beverage capable of improving dietary structure and conditioning diet property and flavor |
| CN107259011A (en) * | 2017-07-06 | 2017-10-20 | 高密市红高粱食品有限公司 | Sorghum health preserving tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 寇兴凯等: "高粱营养及其制品研究进展", 《粮食与饲料工业》 * |
| 李文钊等: "膨化红高粱速溶饮料工艺研究", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111189986A (en) * | 2020-01-07 | 2020-05-22 | 武汉轻工大学 | Method for screening raw material rice for yellow rice wine |
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Application publication date: 20181214 |