CN110214949A - The extracting method of malt extract with flavouring and high nutritive value - Google Patents
The extracting method of malt extract with flavouring and high nutritive value Download PDFInfo
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- CN110214949A CN110214949A CN201810176700.4A CN201810176700A CN110214949A CN 110214949 A CN110214949 A CN 110214949A CN 201810176700 A CN201810176700 A CN 201810176700A CN 110214949 A CN110214949 A CN 110214949A
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims description 48
- 238000010438 heat treatment Methods 0.000 claims description 27
- 238000006243 chemical reaction Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 26
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims description 12
- 239000006071 cream Substances 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 230000008719 thickening Effects 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 230000035484 reaction time Effects 0.000 claims description 7
- 238000004513 sizing Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 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 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 238000005422 blasting Methods 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 150000004043 trisaccharides Chemical class 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 12
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 6
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- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
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- 238000012545 processing Methods 0.000 abstract description 4
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- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 description 12
- 235000013339 cereals Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 238000012797 qualification Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
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- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
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- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 210000004072 lung Anatomy 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 208000013220 shortness of breath Diseases 0.000 description 1
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- 150000003538 tetroses Chemical class 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of extracting methods of malt extract with flavouring and high nutritive value, it applies in food baking and field of beverage, solve the problems, such as that the maltose flavor of prior art processing is not pure, its key points of the technical solution are that the malt extract is by 100% fructus hordei germinatus extracting in water, the fructus hordei germinatus and water that raw material of the invention is 100%, fructus hordei germinatus is mainly starch-containing, protein and a variety of biological enzyme, vitamin, microelement etc., after extracted, strong native malt fragrance is presented, and save the various biological enzyme beneficial to human body, vitamin and microelement, the starch of macromolecular, protein changes adult body and is easier the nutriments such as the carbohydrate absorbed and small molecular protein peptide, but also the malt extract can be added in other food, improve other nutritive values of food.
Description
Technical field
The present invention relates to the preparation method of food and drink, in particular to a kind of malt with flavouring and high nutritive value mentions
Take the extracting method of object.
Background technique
As the improvement of people's living standards, people increasingly pay attention to diet industry.Maltose is as a kind of tradition
Snack, nutritive value and splendid mouthfeel are gradually found that it is one kind of carbohydrate, by amylase-containing by people
Malt act on starch and be made.
Maltose is carbohydrate food made of the grains such as rice, barley, grain or maize are fermented, and sweet taste is little, can increase
The color and fragrance of dish kind, all parts of the country produce.There are soft or hard two kinds, soft person is yellowish-brown dense fluids, and viscosity is very big, is claimed
Glue maltosemalt sugar；Hard person system soft sweets are agitated, solidify after being mixed into air, are porous yellowish-white sugar colour cake, claim white maltose.
Maltose has edible value and dietotherapy effect concurrently, it is warm-natured sweet in flavor, can be turned into glucose after dissolving with water, as doctor
Fuel on, can be used as beauty treatment, invigorate the spleen and benefit qi, moistening lung to arrest cough, relieving spasm to stop pain, to moisten internal organ, appetizing relieving restlessness, defaecation secret
Deng, cure mainly weakness of the spleen and the stomach, shortness of breath and fatigue, receive food reduction, asthenia cold abdominalgia, xeropulmonary cough, pharyngalgia.
Currently, the Chinese patent that application publication number is CN104855776A in existing patent discloses a kind of adding for maltose
Work technique, raw material selection barley cultivate 2~3 centimetres of fructus hordei germinatus using barley, fructus hordei germinatus are crushed, then to after crushing
Fructus hordei germinatus in be added enzyme preparation, sealing stirring a few hours, juice liquid is made.
The processing technology of above-mentioned maltose is in advance to cultivate barley for fructus hordei germinatus, and inevitably remaining in cultivating process has
Barley, so primary raw material is the mixture and external enzyme of barley, fructus hordei germinatus, the product processed does not have pure malt
Distinctive flavor and nutritional ingredient；Meanwhile external enzyme temperature tolerance is excellent, be easy to cause residual, it may be right in application process
Other food cause to digest, and influence the quality stability of added product.
Summary of the invention
The object of the present invention is to provide a kind of extracting method of malt extract with flavouring and high nutritive value, differences
In the processing technology of maltose in the prior art, the malt extract prepared using extracting method of the invention is presented strong
Native malt fragrance, and any external enzyme is not added in extracting method, it not will cause the enzymatic hydrolysis of other food.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of extracting method of the malt extract with flavouring and high nutritive value, the malt extract are by 100% barley
Bud extracting in water, the specific steps are as follows:
(1) fructus hordei germinatus is crushed, in cylinder of sizing mixing plus water is adjusted to the slurries of 10~15 Baume degrees；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated using steam, reaction temperature is 50~70 DEG C, and timing is stirred, the reaction time 6
~10h；
(4) after step (3) reaction, it is warming up to boiling again, reacts 20~30min；
(5) slurries are subjected to filters pressing again, the collection filtrate generated after filters pressing is condensed into cream liquid.
By using above-mentioned technical proposal, the fructus hordei germinatus extracting in water that raw material used in the present invention is 100% is formed, greatly
Malt main starch-containing, protein and a variety of biological enzyme, vitamin, microelement etc. are presented after the extraction of this extracting method
Strong native malt fragrance, and save various biological enzyme, vitamin and the microelements beneficial to human body, the shallow lake of macromolecular
Powder, protein transformation adult body are easier the nutriments such as the carbohydrate absorbed and small molecular protein peptide, but also can be by the malt
Extract adds in other food, improves other nutritive values of food.
The present invention is further arranged to: solid content of the malt extract at 20 DEG C is 80~85%, wherein sugar
Divide content >=43%, protein content >=4%, sulphated ash content≤1.2%.
By using above-mentioned technical proposal, solid content is high, advantageously ensures that malt extract nutrition with higher
Value, wherein sugar content >=43%, protein content >=4%, sulphated ash content≤1.2%, then meet malt syrup production
The standard content of product items component.
The present invention is further arranged to: the ratio of sugar content is glucose 8.5~9.5%, wheat in the malt extract
Bud sugar 43~46%, trisaccharide 15~17%, tetrose 2.5~3%, pentasaccharides or more sugar 25~27%.
The present invention is further arranged to: pH value of 10% solution of the malt extract at 25 DEG C is 4.5~6.
By using above-mentioned technical proposal, 10% solution for controlling malt extract is weakly acidic, is conducive to keep malt
The nutritive value of extract extends fresh keeping time；Meanwhile it being easier to be blended with other food.
The present invention is further arranged to: in step (1) plus water process addition temperature is 10~15 DEG C of water, while blasting sky
Gas, air velocity are 250~280ml/min.
By using above-mentioned technical proposal, blasted simultaneously using 10~15 DEG C of water dissolution fructus hordei germinatus since water temperature is lower
Air, air-flow accelerate the flowing of fructus hordei germinatus in water, are conducive to dissolution of the fructus hordei germinatus in water at low temperature, and use water at low temperature can
The fermentation in slurry processes is being prepared to slow down fructus hordei germinatus, preventing malt extract, fermentation time process influences during the extraction process
Mouthfeel.
The present invention is further arranged to: in step (3) when heated, water is replenished in time, keep slurries concentration be 10~
15 Baume degrees.
By using above-mentioned technical proposal, since during heating, moisture is evaporated, then need to fill into water in time
Point, so that keeping the concentration of slurries is 10~15 Baume degrees.
The present invention is further arranged to: in step (3) when each timing agitation, the slurries of stirring are accompanied by infrared heating.
By using above-mentioned technical proposal, heat loss is had when due to being stirred, the temperature requirement of the extraction process
It is extremely stringent, it needs that dispersed heat is replenished in time, by the way of infrared heating, then effectively slurries is internally heated,
Improve the being heated evenly property of slurries.
The present invention is further arranged to: the cream liquid viscosity in step (5) after concentration is 500~800mpas.
By using above-mentioned technical proposal, the liquid viscosity after being concentrated is controlled, the cream liquid in the range of viscosities helps
There is nutritional ingredient abundant in holding malt extract, while helping to maintain the intrinsic flavor of malt.
The present invention is further arranged to: step (5) adulterates liquid nitrogen air-flow when being concentrated in steam, mixed by adjusting
The miscellaneous liquid nitrogen throughput in steam, neatly adjusts the thickening temperature of the malt extract.
By using above-mentioned technical proposal, when malt extract is concentrated, the temperature of flexible modulation concentration process is needed,
Liquid nitrogen has the function of cooling, adjusts different liquid nitrogen throughputs, to realize the control to malt extract concentration process.
In conclusion the invention has the following advantages:
1, the present invention provides a kind of extracting methods of malt extract with flavouring and high nutritive value, replace the prior art
Strong native malt fragrance is presented in the processing technology of middle maltose, has the function of good flavoring flavouring；And extracting method
In be not added with any external enzyme, not will cause the enzymatic hydrolysis of other food；
2, reaction principle is that the biological enzyme, starch and protein contained using fructus hordei germinatus itself carries out enzyme digestion reaction, in malt
Human body beneficial biological enzyme, vitamin and microelement are saved in extract, starch, the protein of macromolecular change adult body more
The nutriments such as the carbohydrate and small molecular protein peptide that easily absorb, nutritive value with higher；
3, reaction conditions such as temperature, concentration to malt extract during the extraction process and to the 10% of malt extract
The control of the pH value of solution is extremely stringent:
A) temperature: in heating process, when being timed stirring, there can be heat loss, be replenished in time using infrared heating；It is dense
It during juice is received in contracting, needs flexibly to control thickening temperature, realizes flexible transformation using liquid nitrogen air-flow doping steam；
B) concentration: before heating, being maintained at 10~15 Baume degrees for slurries, and when heating can generate moisture evaporation, then needs to mend in time
Enter moisture to keep concentration of slurry；Malt extract viscosity after concentration is maintained at 500~800mpas；
C) pH value: the pH value of 10% solution of malt extract after stringent control is extracted is whether to determine the malt extract
Extract successful determinant.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Embodiment one:
A kind of extracting method of the malt extract with flavouring and high nutritive value, the malt extract are by 100% barley
Bud extracting in water forms, the specific steps are as follows: (1 part=1 kilogram)
(1) 100 portions of fructus hordei germinatus are crushed, average grain diameter is about 200 mesh, is poured into cylinder of sizing mixing, and adding mean temperature is 10 DEG C
Water at low temperature be adjusted to the slurries of 10 Baume degrees, while bubble is blasted into slurries, the flow velocity for controlling bubble is 280ml/min；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated to 50 DEG C, reaction time 6h using steam, during heating, periodically fills into the water of evaporation,
The real-time concentration for keeping slurries is 10 Baume degrees；Meanwhile intermittence is stirred during heating, is started adjoint when stirring rod
There is infrared heating；
(4) after step (3) reaction, it is warming up to boiling again, reacts 20min；
(5) again by slurries through filter press filters pressing, filtrate is collected, steam is continued with and is heated to filtrate is collected, pass through adjusting
The liquid nitrogen throughput adulterated in steam, and then thickening temperature is adjusted, by heating, cooling repeatedly, it is up to being condensed into viscosity
The cream liquid of 500mpas.
Embodiment two:
A kind of extracting method of the malt extract with flavouring and high nutritive value, the malt extract are by 100% barley
Bud extracting in water forms, the specific steps are as follows: (1 part=1 kilogram)
(1) 100 portions of fructus hordei germinatus are crushed, average grain diameter is about 200 mesh, is poured into cylinder of sizing mixing, and adding mean temperature is 12 DEG C
Water at low temperature be adjusted to the slurries of 12 Baume degrees, while bubble is blasted into slurries, the flow velocity for controlling bubble is 270ml/min；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated to 55 DEG C, reaction time 6h using steam, during heating, periodically fills into the water of evaporation,
The real-time concentration for keeping slurries is 12 Baume degrees；Meanwhile intermittence is stirred during heating, is started adjoint when stirring rod
There is infrared heating；
(4) after step (3) reaction, it is warming up to boiling again, reacts 20min；
(5) again by slurries through filter press filters pressing, filtrate is collected, steam is continued with and is heated to filtrate is collected, pass through adjusting
The liquid nitrogen throughput adulterated in steam, and then thickening temperature is adjusted, by heating, cooling repeatedly, it is up to being condensed into viscosity
The cream liquid of 600mpas.
Embodiment three:
A kind of extracting method of the malt extract with flavouring and high nutritive value, the malt extract are by 100% barley
Bud extracting in water forms, the specific steps are as follows: (1 part=1 kilogram)
(1) 100 portions of fructus hordei germinatus are crushed, average grain diameter is about 200 mesh, is poured into cylinder of sizing mixing, and adding mean temperature is 12 DEG C
Water at low temperature be adjusted to the slurries of 15 Baume degrees, while bubble is blasted into slurries, the flow velocity for controlling bubble is 260ml/min；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated to 60 DEG C, reaction time 8h using steam, during heating, periodically fills into the water of evaporation,
The real-time concentration for keeping slurries is 15 Baume degrees；Meanwhile intermittence is stirred during heating, is started adjoint when stirring rod
There is infrared heating；
(4) after step (3) reaction, it is warming up to boiling again, reacts 20min；
(5) again by slurries through filter press filters pressing, filtrate is collected, steam is continued with and is heated to filtrate is collected, pass through adjusting
The liquid nitrogen throughput adulterated in steam, and then thickening temperature is adjusted, by heating, cooling repeatedly, it is up to being condensed into viscosity
The cream liquid of 700mpas.
Example IV:
A kind of extracting method of the malt extract with flavouring and high nutritive value, the malt extract are by 100% barley
Bud extracting in water forms, the specific steps are as follows: (1 part=1 kilogram)
(1) 100 portions of fructus hordei germinatus are crushed, average grain diameter is about 200 mesh, is poured into cylinder of sizing mixing, and adding mean temperature is 15 DEG C
Water at low temperature be adjusted to the slurries of 12 Baume degrees, while bubble is blasted into slurries, the flow velocity for controlling bubble is 250ml/min；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated to 65 DEG C, reaction time 8h using steam, during heating, periodically fills into the water of evaporation,
The real-time concentration for keeping slurries is 12 Baume degrees；Meanwhile intermittence is stirred during heating, is started adjoint when stirring rod
There is infrared heating；
(4) after step (3) reaction, it is warming up to boiling again, reacts 30min；
(5) again by slurries through filter press filters pressing, filtrate is collected, steam is continued with and is heated to filtrate is collected, pass through adjusting
The liquid nitrogen throughput adulterated in steam, and then thickening temperature is adjusted, by heating, cooling repeatedly, it is up to being condensed into viscosity
The cream liquid of 800mpas.
Embodiment five:
A kind of extracting method of the malt extract with flavouring and high nutritive value, the malt extract are by 100% barley
Bud extracting in water forms, the specific steps are as follows: (1 part=1 kilogram)
(1) 100 portions of fructus hordei germinatus are crushed, average grain diameter is about 200 mesh, is poured into cylinder of sizing mixing, and adding mean temperature is 15 DEG C
Water at low temperature be adjusted to the slurries of 15 Baume degrees, while bubble is blasted into slurries, the flow velocity for controlling bubble is 250ml/min；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated to 70 DEG C using steam, reaction time 10h periodically fills into evaporation during heating
Water, keeping the real-time concentration of slurries is 15 Baume degrees；Meanwhile intermittence is stirred during heating, when starting stirring rod
With infrared heating；
(4) after step (3) reaction, it is warming up to boiling again, reacts 30min；
(5) again by slurries through filter press filters pressing, filtrate is collected, steam is continued with and is heated to filtrate is collected, pass through adjusting
The liquid nitrogen throughput adulterated in steam, and then thickening temperature is adjusted, by heating, cooling repeatedly, it is up to being condensed into viscosity
The cream liquid of 700mpas.
Juice liquid disclosed in Chinese patent with application publication number for CN104855776A is as a comparison case.
Detection means:
(1) sense organ: determine whether malt extract meets index request (index request: light yellow thick micro- to sepia
Prescribed liquid；Flavour with slight bitter in typical malt flavor and sweet tea, free from extraneous odour, no twenty-twenty vision visible foreign)；
Solid content at (2) 20 DEG C: >=75% is qualification；
The pH value of the solution of (3) 10% malt extracts: 3~6.5 be qualification；
(4) sulphated ash content :≤2.7% is qualification；
(5) contents on dry basis of protein: >=3.5 be qualification；
(6) DE value content: >=43% is qualification；
(7) total plate count :≤3000cfu/g is qualification；
(8) coliform :≤30MPN/100 is qualification.
The testing result of sense organ is as shown in the table:
By upper table it is found that the malt flavor of comparative example is not obvious enough, under equivalent assay conditions, embodiment sample has
Typical malt flavor, fragrance alcohol is just.
The testing result of solid content at 20 DEG C is as shown in the table:
Through upper table it is found that at 20 DEG C, the solid content of malt extract is 80% or more in embodiment, and comparative example
Malt extract content be only 65%, solid content is lower, and correspondingly, nutritional ingredient is relatively low.
The sulphated ash content of example IV and comparative example, the contents on dry basis of protein, DE value content are compared, tied
Fruit is as shown in the table:
By upper table it is found that the protein contents on dry basis in example IV is far longer than comparative example, while example IV
Sugar content is 46.6%, helps to improve the nutritional ingredient in sample of the invention.
The testing result of the pH value of 10% solution is as shown in the table:
By upper table it is found that the pH value of embodiment sample is 5 or more, compared to the pH value of comparative example, belongs to faintly acid, connect
Weakly acidic pH, it is more healthy and beneficial.
The testing result of total plate count is as shown in the table:
By upper table it is found that the total plate count in embodiment sample is 100 or so, and the total plate count in comparative example reaches 300,
Colony counts are more, are unfavorable for the health of human body.
The testing result of coliform is as shown in the table:
By upper table it is found that the coliform of embodiment and comparative example < 30, meets the testing requirements to coliform, human body
After edible, edible safety with higher.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (9)
1. a kind of extracting method of the malt extract with flavouring and high nutritive value, it is characterised in that: the malt extract
It is by 100% fructus hordei germinatus extracting in water, the specific steps are as follows:
(1) fructus hordei germinatus is crushed, in cylinder of sizing mixing plus water is adjusted to the slurries of 10 ~ 15 Baume degrees；
(2) uniform stirring is carried out to slurries, then pumps slurries into reaction cylinder；
(3) reaction cylinder is heated using steam, reaction temperature be 50 ~ 70 DEG C, and timing be stirred, the reaction time be 6 ~
10h；
(4) after step (3) reaction, it is warming up to boiling again, reacts 20 ~ 30min；
(5) slurries are subjected to filters pressing again, the collection filtrate generated after filters pressing is condensed into cream liquid.
2. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: the solid content when malt extract is at 20 DEG C is 80 ~ 85%, wherein sugar content >=43%, protein content >=4%,
Sulphated ash content≤1.2%.
3. the extracting method of the malt extract according to claim 2 with flavouring and high nutritive value, feature exist
In: the ratio of sugar content is glucose 8.5 ~ 9.5%, maltose 43 ~ 46%, trisaccharide 15 ~ 17%, four in the malt extract
Sugar 2.5 ~ 3%, pentasaccharides or more sugar 25 ~ 27%.
4. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: pH value when 10% solution of the malt extract is at 25 DEG C is 4.5 ~ 6.
5. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: in step (1) plus water process addition temperature is 10 ~ 15 DEG C of water, while blasting air, and air velocity is 250 ~ 280ml/
min。
6. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: in step (3) when heated, water is replenished in time, keeping the concentration of slurries is 10 ~ 15 Baume degrees.
7. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: when each timing agitation in step (3), the slurries of stirring are accompanied by infrared heating.
8. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: the cream liquid viscosity in step (5) after concentration is 500 ~ 800mpa s.
9. the extracting method of the malt extract according to claim 1 with flavouring and high nutritive value, feature exist
In: step (5) adulterates liquid nitrogen air-flow when being concentrated in steam, by adjusting the liquid nitrogen throughput being entrained in steam, spirit
The thickening temperature of the malt extract is adjusted livingly.
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| CN112753990A (en) * | 2020-12-31 | 2021-05-07 | 佛山市海天(高明)调味食品有限公司 | Natural flavor base material and preparation method and application thereof |
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