CN110973474A - Preparation method of flavored highland barley powder and flavored highland barley powder - Google Patents
Preparation method of flavored highland barley powder and flavored highland barley powder Download PDFInfo
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- CN110973474A CN110973474A CN201911415372.XA CN201911415372A CN110973474A CN 110973474 A CN110973474 A CN 110973474A CN 201911415372 A CN201911415372 A CN 201911415372A CN 110973474 A CN110973474 A CN 110973474A
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of flavored highland barley powder, which comprises the following steps: roasting and stir-frying the highland barley grains at the temperature of 180-; adding water according to the mass ratio of the highland barley powder to the water of 1:4-5, cooking and pasting for 1h to prepare highland barley slurry. Cooling the above semen Avenae Nudae slurry, maintaining at 45-65 deg.C, adding amylase at a ratio of 0.1-0.5% of the weight of semen Avenae Nudae slurry, adding cellulase and/or hemicellulase at a ratio of 0.1-0.5% of the weight of semen Avenae Nudae slurry, stirring, and performing enzymolysis for 1-2 hr; adding flavourzyme according to the proportion of 0.1-0.5% of the mass of the highland barley pulp, and continuously stirring for enzymolysis for 1-2 h; heating to 85 deg.C or higher to inactivate enzyme. And (3) carrying out multistage high-pressure homogenization on the enzymolysis slurry, and centrifuging to remove slag. Spray granulation: setting the air inlet temperature of 180-. The flavored highland barley powder prepared by the method of the invention has the original nutritional ingredients of highland barley, the nutritional ingredients of enzymolysis and the flavor substances in highland barley protein, is instant and has smooth taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of flavored highland barley powder and the flavored highland barley powder.
Background
The highland barley is also called naked barley, highland barley and rice barley, is mainly produced from Qinghai-Tibet plateau of China, has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like, contains 18 amino acids including 8 essential amino acids for human bodies, and also contains 12 trace elements such as calcium, magnesium, selenium, copper, zinc, chromium, manganese, iron, phosphorus and the like, in addition, the highland barley has thicker seed coat, is rich in dietary fiber and β -glucan, particularly has the content of 3.66-8.62 percent of the highland barley β -glucan, has the average value of 5.25 percent, is the highest value measured in cereal crops so far, is far higher than that of the barley, wheat and oat, and a great deal of researches in recent years prove that the highland barley β -glucan not only has the functions of reducing blood fat, reducing cholesterol and preventing cardiovascular diseases, but also can regulate blood sugar, improve immunity, resist tumors and clear intestines and stomach, however, most of the processing of the highland barley is a traditional method, and is mainly used for developing bran nutrition components of the highland barley β, particularly, and the highland barley fiber is not used for effectively brewing highland barley.
At present, the preparation method of the highland barley powder mainly comprises three methods: one is the traditional mechanical grinding powder preparation, which belongs to highland barley raw powder prepared by simple mechanical grinding, belongs to a rough processing product, and has low additional value and poor taste. The second is enzymolysis, fermentation and drying to prepare powder, namely highland barley rice after enzymolysis or fermentation is dried and ground, and the preparation method wastes a large amount of nutrient substances in enzymolysis liquid or fermentation liquid and seriously reduces the nutritional value of the highland barley powder. The third is spray milling with additional wall material, that is, spray milling with several wall materials and various food additives, and in the product, highland barley is only one part and the product has limited nutritious components. The highland barley powder prepared by the preparation method has rough mouthfeel.
Disclosure of Invention
The invention aims to provide a preparation method of flavored highland barley powder, and the highland barley powder prepared by the method can retain nutrient substances and enzymatic hydrolysis nutrient components of highland barley.
The technical scheme of the invention is as follows:
a preparation method of flavored highland barley powder comprises the following steps:
the method comprises the following steps: baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains at the temperature of 180-;
step two: crushing and pasting: pulverizing the baked semen Avenae Nudae, and sieving; adding water according to the mass ratio of the highland barley powder to the water of 1:4-5, cooking and pasting for 1h to prepare highland barley slurry;
step three: stirring and enzymolysis: cooling the above semen Avenae Nudae slurry and maintaining at 50-65 deg.C; while stirring, firstly adding amylase according to the proportion of 0.1-0.5% of the mass of the highland barley pulp and adding cellulase and/or hemicellulase according to the proportion of 0.1-0.5% of the mass of the highland barley pulp, and stirring for enzymolysis for 1-2 h; then, regulating the temperature of the highland barley pulp to 45-60 ℃, adding flavourzyme according to the proportion of 0.1-0.5 percent of the mass of the highland barley pulp, and continuously stirring for enzymolysis for 1-2 hours; heating to over 85 deg.c to inactivate enzyme;
step four: homogenizing and deslagging: carrying out multi-stage high-pressure homogenization on the enzymolysis slurry, and centrifuging to remove slag;
step five: spray granulation: setting the air inlet temperature of 180-.
In the third step, firstly amylase and cellulase are used for moderate enzymolysis to liquefy starch, the highland barley pulp is liquefied, simultaneously the content of soluble dietary fiber in the pulp is increased, and effective components such as β -glucan and the like in the pulp are not degraded, then flavor protease is used for enzymolysis to release flavor substances in highland barley protein, so that the taste of the highland barley enzymatic hydrolysate is rich and distinctive, and the grains in the enzymatic hydrolysate are further scattered and refined under high pressure, so that more nutrient substances in the highland barley grains enter the pulp, all nutrient components in the highland barley pulp are more uniform and finer, and the highland barley pulp has a good dispersion effect due to the use of multistage high pressure, and the highland barley pulp can be fully ground into health-care powder with a certain total dietary fiber grinding function, such as β.
The highland barley powder with the flavor is prepared from fine slurry, is very easy to dissolve in water when being eaten, and has small particles, smooth taste and lasting, stable and non-layered emulsion.
Preferably, the multistage high-pressure homogenization in the fourth step is four-stage high-pressure homogenization sequentially performed: the first stage of high pressure homogenization, the pressure is 15-20 MPa; performing second-stage high-pressure homogenization at 25-30MPa, filtering the feed liquid with 120-mesh filter screen after removing residues with a centrifuge, and performing third-stage high-pressure homogenization on the filtrate at 35-40 MPa; homogenizing at 35-40MPa to obtain turbid solution with particle diameter less than 50 μm.
The multistage homogenization is combined with centrifugal deslagging, the homogenization pressure is gradually increased, particularly, twice homogenization is carried out under high pressure of 35-40MPa, so that particles in the high-pressure homogenization process can be gradually dispersed, the dispersion effect is better, turbid liquid with particle diameter smaller than 50 mu m can be obtained, and the smooth taste of the highland barley enzymolysis liquid and the lasting stability of emulsion are ensured.
The spray drying in the fifth step may be pressure spray drying. The pressure type spray drying is adopted, the particle size of the obtained powder is larger than that of centrifugal spray drying, and when the highland barley powder is brewed, water-soaked channels can be formed among particles in the contact process of the highland barley powder particles and water, so that the instant dissolution is facilitated. In addition, in the storage process of the large-particle highland barley powder, the fragrance of the powder is embedded in the large particles, so that excessive loss in the process of contacting with the outside is avoided, and the fragrance is stronger when the highland barley powder is eaten.
Preferably, the fifth step of spray drying is followed by fluidized bed granulation, and the particle size of the prepared highland barley powder is 100-250 μm. After spray drying, a fluidized bed device is adopted to further increase the particle size of the powder to be between 100 and 250 microns, the contact area of the powder is large when the powder is contacted with water, and gaps among particles are large, so that the powder is easy to absorb water, and the instant effect can be achieved without adding other materials when the powder is eaten.
Preferably, the amylase is one or more of saccharifying enzyme, isoamylase, α -amylase and β -amylase, saccharifying enzyme, isoamylase, α -amylase and β -amylase can liquefy starch, increasing the content of soluble dietary fiber, more preferably the amylase is a mixture of α -amylase and β -amylase in a mass ratio of 1: 1.
Preferably, the hemicellulase is a xylanase. More preferably, the cellulase and xylanase are present in a mass ratio of 2: 1. By controlling enzymolysis time and temperature and carrying out moderate hydrolysis by using cellulase and xylanase, macromolecular insoluble fibers can be degraded into micromolecular soluble fibers, and the product yield is increased.
Preferably, the flavourzyme is one or more of a neutral protease, an aminopeptidase and a carboxypeptidase. Neutral protease, aminopeptidase and carboxypeptidase can effectively hydrolyze proteins in the highland barley, improve specific wheat flavor and avoid bitter taste. More preferably, the flavourzyme is a neutral protease, an aminopeptidase and a carboxypeptidase in a mass ratio of 3: 1: 1.
The invention also aims to provide the flavored highland barley powder prepared by the method.
The invention has the beneficial effects that:
in the preparation method of the flavor highland barley powder, highland barley grains are subjected to the working procedures of baking and puffing, crushing and pasting, stirring and enzymolysis, homogenizing and deslagging, spray granulation and the like; after baking, the product emits special highland barley fragrance and simultaneously eliminates the green flavor; performing moderate enzymolysis by amylase and cellulase and/or hemicellulase to liquefy the highland barley pulp and increase soluble substances in the pulp; carrying out enzymolysis by using flavor protease to release flavor substances in the highland barley protein, so that the highland barley enzymolysis liquid has rich and characteristic taste; the highland barley powder obtained by homogenizing, deslagging and spray granulating the obtained slurry has the original nutrient components of highland barley, has the nutrient components of enzymolysis and the flavor substances in highland barley protein, and is smooth and instant in taste.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains for 1min at 180 ℃; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:4, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley pulp to 50 ℃, adding saccharifying enzyme according to the proportion of 0.1 percent of the mass of the highland barley pulp and adding cellulase according to the proportion of 0.1 percent of the mass of the highland barley pulp while stirring, and stirring for enzymolysis for 1 hour; then, adding neutral protease according to the proportion of 0.1 percent of the mass of the highland barley pulp, and continuously stirring and carrying out enzymolysis for 1 hour; the temperature is kept at 50 ℃ all the time during the enzymolysis process. Then heating to 85 deg.C, inactivating enzyme for 30 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 15 MPa; then carrying out secondary high-pressure homogenization under the pressure of 25 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 35 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 35MPa to obtain turbid liquid with particle diameter of less than 45 μm, centrifuging to remove residues, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 180 ℃ and air outlet temperature of 90 ℃ during spraying to obtain the flavored highland barley powder.
Example 2
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains for 3min at 200 ℃; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:5, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 55 ℃, adding isoamylase according to the proportion of 0.5 percent of the mass of the highland barley slurry and xylanase according to the proportion of 0.5 percent of the mass of the highland barley slurry while stirring, and stirring for enzymolysis for 2 hours; then, adding aminopeptidase according to the proportion of 0.1 percent of the mass of the highland barley pulp, and continuously stirring and carrying out enzymolysis for 2 hours; the temperature is kept at 55 ℃ all the time during the enzymolysis process. Then heating to 90 deg.C, inactivating enzyme for 10 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 20 MPa; then carrying out secondary high-pressure homogenization under the pressure of 30 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 40 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 40MPa to obtain turbid liquid with particle diameter less than 35 μm, centrifuging to remove residues, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 190 ℃ and air outlet temperature of 100 ℃ during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 150 mu m of highland barley powder D50.
Example 3
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: baking and parching semen Avenae Nudae granules at 190 deg.C for 2 min; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:4, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 50 ℃, adding α -amylase according to the proportion of 0.2 percent of the mass of the highland barley slurry, adding cellulase according to the proportion of 0.2 percent of the mass of the highland barley slurry and adding xylanase according to the proportion of 0.1 percent of the mass of the highland barley slurry while stirring, stirring and performing enzymolysis for 1 hour, then adding carboxypeptidase according to the proportion of 0.1 percent of the mass of the highland barley slurry, continuously performing stirring and enzymolysis for 1.5 hours, keeping the temperature at 50 ℃ all the time in the enzymolysis process, then heating to 100 ℃, and inactivating the enzyme for 5 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 15 MPa; then carrying out secondary high-pressure homogenization under the pressure of 30 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 35 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 35MPa to obtain turbid liquid with particle diameter less than 40 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 200 deg.C and air outlet temperature of 100 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 200 mu m of highland barley powder D50.
Example 4
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains for 1min at 200 ℃; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:4, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 55 ℃, adding β -amylase according to the proportion of 0.3 percent of the mass of the highland barley slurry and exo β -glucanase according to the proportion of 0.3 percent of the mass of the highland barley slurry while stirring, stirring and carrying out enzymolysis for 1h, then adding neutral protease according to the proportion of 0.3 percent of the mass of the highland barley slurry, then adding aminopeptidase according to the proportion of 0.1 percent of the mass of the highland barley slurry, then adding carboxypeptidase according to the proportion of 0.1 percent of the mass of the highland barley slurry, continuously stirring and carrying out enzymolysis for 1h, keeping the temperature at 55 ℃ all the time in the enzymolysis process, and then heating to 85 ℃ to inactivate the enzyme for 30 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 20 MPa; then carrying out secondary high-pressure homogenization under the pressure of 30 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 40 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 40MPa to obtain turbid liquid with particle diameter less than 30 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 180 deg.C and air outlet temperature of 90 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 250 mu m of highland barley powder D50.
Example 5
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains for 2min at 180 ℃; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:4, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 50 ℃, adding 0.21% of saccharifying enzyme, 0.14% of isoamylase, 0.07% of α -amylase, 0.07% of β -amylase and 0.5% of endo- β -glucanase according to the mass of the highland barley slurry while stirring, stirring and carrying out enzymolysis for 1h, then adding 0.2% of neutral protease and 0.3% of aminopeptidase according to the mass of the highland barley slurry, continuously stirring and carrying out enzymolysis for 2h, keeping the temperature at 50 ℃ all the time in the enzymolysis process, then heating to 85 ℃, and inactivating the enzyme for 30 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 20 MPa; then carrying out secondary high-pressure homogenization under the pressure of 30 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 35 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 35MPa to obtain turbid liquid with particle diameter less than 40 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 180 deg.C and air outlet temperature of 90 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 250 mu m of highland barley powder D50.
Example 6
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: baking and parching semen Avenae Nudae granules at 190 deg.C for 3 min; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:5, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 55 ℃, adding α -amylase according to the proportion of 0.1 percent of the mass of the highland barley slurry and β -amylase according to the proportion of 0.1 percent of the mass of the highland barley slurry while stirring, adding cellulase according to the proportion of 0.2 percent of the mass of the highland barley slurry, stirring and performing enzymolysis for 2 hours, then adding 0.2 percent of aminopeptidase and 0.1 percent of carboxypeptidase according to the mass of the highland barley slurry, continuously performing stirring and enzymolysis for 1.5 hours, keeping the temperature of 55 ℃ all the time in the enzymolysis process, then heating to 90 ℃, and inactivating the enzyme for 10 minutes.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 15 MPa; then carrying out secondary high-pressure homogenization under the pressure of 25 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 35 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 35MPa to obtain turbid liquid with particle diameter of less than 45 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 180 deg.C and air outlet temperature of 90 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 200 mu m of highland barley powder D50.
Example 7
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains for 3min at 200 ℃; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:5, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 65 ℃, adding 0.3% of saccharifying enzyme, 0.2% of α -amylase and 0.1% of xylanase while stirring, stirring and performing enzymolysis for 1h, then adjusting the temperature of the highland barley slurry to 50 ℃, adding 0.1% of neutral protease and 0.2% of carboxypeptidase based on the mass of the highland barley slurry, continuing stirring and performing enzymolysis for 2h, then heating to 85 ℃, and inactivating the enzyme for 30 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 20 MPa; then carrying out secondary high-pressure homogenization under the pressure of 25 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 40 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 40MPa to obtain turbid liquid with particle diameter less than 40 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 200 deg.C and air outlet temperature of 90 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 150 mu m of highland barley powder D50.
Example 8
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains for 2min at 200 ℃; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:5, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 60 ℃, adding 0.3% of isoamylase, 0.2% of α -amylase and 0.5% of xylanase while stirring, stirring and carrying out enzymolysis for 1h, then adjusting the temperature of the highland barley slurry to 45 ℃, adding 0.2% of aminopeptidase based on the mass of the highland barley slurry, continuously stirring and carrying out enzymolysis for 2h, then heating to 85 ℃, and carrying out enzyme deactivation for 30 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 15 MPa; then carrying out secondary high-pressure homogenization under the pressure of 25 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 35 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 35MPa to obtain turbid liquid with particle diameter of less than 45 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 180 deg.C and air outlet temperature of 90 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 150 mu m of highland barley powder D50.
Example 9
Preparing a flavored highland barley powder.
Baking and puffing the highland barley grains: baking and parching semen Avenae Nudae granules at 190 deg.C for 1 min; pulverizing the baked highland barley grains, sieving with a 80-mesh sieve, adding water into the highland barley powder according to the mass ratio of the highland barley powder to the water of 1:5, cooking and pasting for 1h, and preparing highland barley slurry.
Cooling the highland barley slurry to 50 ℃, adding 0.2% of isoamylase, 0.2% of β -amylase and 0.5% of xylanase while stirring, stirring and carrying out enzymolysis for 1h, then adding 0.3% of carboxypeptidase based on the mass of the highland barley slurry, continuously stirring and carrying out enzymolysis for 2h, keeping the temperature at 50 ℃ all the time in the enzymolysis process, then heating to 100 ℃, and inactivating the enzyme for 5 min.
Carrying out first-stage high-pressure homogenization on the obtained slurry at the pressure of 15 MPa; then carrying out secondary high-pressure homogenization under the pressure of 25 MPa; and removing slag by using a centrifugal machine, and filtering the feed liquid by using a 120-mesh filter screen. Carrying out third-stage high-pressure homogenization on the filtrate, wherein the pressure is 35 MPa; and performing fourth-stage high-pressure homogenization under the same pressure of 35MPa to obtain turbid liquid with particle diameter of less than 45 μm, centrifuging to remove residue, spray drying the obtained enzymolysis liquid, and setting air inlet temperature of 180 deg.C and air outlet temperature of 90 deg.C during spraying. Then carrying out fluidized bed granulation to obtain the flavor highland barley powder with the particle size of 150 mu m of highland barley powder D50.
The flavored highland barley powders prepared in the examples 1 to 9 are mixed with water with the temperature of 50 ℃ in a volume ratio of 1:2, stirred by a spoon for 2 to 5 weeks to be dissolved into slurry, and placed for more than 30 minutes without layering. After tasting, the tea has no sediment, no green taste, smooth mouthfeel, sharp aroma and unique flavor.
The flavor highland barley powder prepared by the invention is baked to enable the fragrance of the highland barley powder to overflow, and the procedures of gelatinization, enzymolysis, high-pressure homogenization, slag removal and the like are adopted in the invention, so that the flavor highland barley powder can be prepared into highland barley pulp by adopting full-particle and unground highland barley grains and then prepared into highland barley powder, the comprehensive nutrition is ensured, and the soluble dietary fiber, β -glucan and the like can enter the finished highland barley powder, so that the highland barley powder has a certain health care function.
The above description of the embodiments is provided to aid in understanding the present invention, and is not intended to limit the present invention. In addition, the technical features related to the embodiments of the present invention described above may be combined with each other as long as they do not conflict with each other. In addition, the above embodiments are only some embodiments of the present invention, not all embodiments, and all other embodiments obtained by those skilled in the art without any inventive work based on the embodiments of the present invention belong to the protection scope of the present invention.
Claims (10)
1. The preparation method of the flavored highland barley powder is characterized by comprising the following steps:
the method comprises the following steps: baking and puffing the highland barley grains: roasting and stir-frying the highland barley grains at the temperature of 180-;
step two: crushing and pasting: pulverizing the baked semen Avenae Nudae, and sieving; adding water according to the mass ratio of the highland barley powder to the water of 1:4-5, cooking and pasting for 1h to prepare highland barley slurry;
step three: stirring and enzymolysis: cooling the above semen Avenae Nudae slurry and maintaining at 50-65 deg.C; while stirring, firstly adding amylase according to the proportion of 0.1-0.5% of the mass of the highland barley pulp and adding cellulase and/or hemicellulase according to the proportion of 0.1-0.5% of the mass of the highland barley pulp, and stirring for enzymolysis for 1-2 h; then, regulating the temperature of the highland barley pulp to 45-60 ℃, adding flavourzyme according to the proportion of 0.1-0.5 percent of the mass of the highland barley pulp, and continuously stirring for enzymolysis for 1-2 hours; heating to over 85 deg.c to inactivate enzyme;
step four: homogenizing and deslagging: carrying out multi-stage high-pressure homogenization on the enzymolysis slurry, and centrifuging to remove slag;
step five: spray granulation: setting the air inlet temperature of 180-.
2. The method for preparing the flavored highland barley flour as claimed in claim 1, wherein the multi-stage high pressure homogenization in the fourth step is sequentially four-stage high pressure homogenization: the first stage of high pressure homogenization, the pressure is 15-20 MPa; performing second-stage high-pressure homogenization at 25-30MPa, filtering the feed liquid with 120-mesh filter screen after removing residues with a centrifuge, and performing third-stage high-pressure homogenization on the filtrate at 35-40 MPa; homogenizing at 35-40MPa to obtain turbid solution with particle diameter less than 50 μm.
3. The preparation method of flavored highland barley powder as claimed in claim 1, wherein the particle size of the highland barley powder prepared in the fifth step is 100 μm-250 μm by fluidized bed granulation after spray drying.
4. The method for preparing the flavored highland barley flour as claimed in claim 1, wherein the amylase is one or more of saccharifying enzyme, isoamylase, α -amylase and β -amylase.
5. The method for preparing the flavored highland barley powder as claimed in claim 4, wherein the amylase is a mixture of α -amylase and β -amylase in a mass ratio of 1: 1.
6. The method for preparing flavored highland barley flour as claimed in claim 1, wherein the hemicellulase is xylanase.
7. The method for preparing the flavored highland barley flour as claimed in claim 6, wherein the cellulase and xylanase are mixed in a mass ratio of 2: 1.
8. The method for preparing the flavored highland barley flour as claimed in claim 1, wherein the flavor protease is one or more of neutral protease, aminopeptidase and carboxypeptidase.
9. The method for preparing the flavored highland barley flour as claimed in claim 8, wherein the flavored protease is neutral protease, aminopeptidase and carboxypeptidase in a mass ratio of 3: 1: 1.
10. The flavored highland barley powder is characterized in that the flavored highland barley powder is prepared by the preparation method of the flavored highland barley powder as claimed in one of claims 1 to 9.
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