CN111096404A - Selenium-rich highland barley milk beverage and preparation method thereof - Google Patents
Selenium-rich highland barley milk beverage and preparation method thereof Download PDFInfo
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- CN111096404A CN111096404A CN201911409703.9A CN201911409703A CN111096404A CN 111096404 A CN111096404 A CN 111096404A CN 201911409703 A CN201911409703 A CN 201911409703A CN 111096404 A CN111096404 A CN 111096404A
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- highland barley
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 57
- 239000011669 selenium Substances 0.000 title claims abstract description 57
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 57
- 235000020263 barley milk Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 108
- 239000000843 powder Substances 0.000 claims abstract description 42
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
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- FDKWRPBBCBCIGA-REOHCLBHSA-N (2r)-2-azaniumyl-3-$l^{1}-selanylpropanoate Chemical compound [Se]C[C@H](N)C(O)=O FDKWRPBBCBCIGA-REOHCLBHSA-N 0.000 description 1
- FDKWRPBBCBCIGA-UWTATZPHSA-N D-Selenocysteine Natural products [Se]C[C@@H](N)C(O)=O FDKWRPBBCBCIGA-UWTATZPHSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- 241000209504 Poaceae Species 0.000 description 1
- XDSSPSLGNGIIHP-VKHMYHEASA-N Se-methyl-L-selenocysteine Chemical compound C[Se]C[C@H]([NH3+])C([O-])=O XDSSPSLGNGIIHP-VKHMYHEASA-N 0.000 description 1
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 description 1
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 description 1
- 102000008114 Selenoproteins Human genes 0.000 description 1
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- ZKZBPNGNEQAJSX-UHFFFAOYSA-N selenocysteine Natural products [SeH]CC(N)C(O)=O ZKZBPNGNEQAJSX-UHFFFAOYSA-N 0.000 description 1
- 229940055619 selenocysteine Drugs 0.000 description 1
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- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- 235000008939 whole milk Nutrition 0.000 description 1
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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food processing, and relates to a selenium-rich highland barley milk beverage which comprises 5-15% of germinated highland barley powder, 0.1-0.8% of α -amylase, 1.0-5.0% of milk powder, 0.25-1.75% of xylitol, 0.05-0.25% of carboxymethyl cellulose, 0.05-0.25% of guar gum and 0.05-0.25% of xanthan gum.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a selenium-enriched highland barley milk beverage and a preparation method thereof.
Technical Field
The highland barley (Hordeum vulgare Linn. var. nudum hook. f) is a cereal crop of the barley genus of Gramineae, can be used for eating, feeding, medicine, brewing and the like, and is a traditional staple food and brewing raw material of Tibetan siblings, the highland barley of China has the characteristics of three high and two low (high protein, high fiber, high vitamin, low sugar and low fat) and is a good product in the cereal crop, the highland barley is rich in phenolic substances, β -glucan and other bioactive substances, the phenolic substances are main antioxidant substances of the highland barley and are important indexes for evaluating the quality of the highland barley, β -glucan is important bioactive substances of the highland barley and has the effects of reducing blood sugar, blood fat, serum cholesterol concentration, heart disease risk and the like, in addition, the highland barley is also rich in dietary fibers, vitamins and unsaturated fatty acids, and phytosterol in the highland barley also has good health benefits, so that the abundant bioactive substances have various physiological functions of preventing cardiovascular diseases, reducing cancer risks, improving organism body organism resistance, preventing diabetes and the like.
Selenium is a trace element essential to the human body. In recent years, organic selenium with higher biological activity and lower toxicity has received more and more attention. The effect of selenium on human health is embodied in the form of selenoprotein and selenoaminoacid, such as selenomethionine, selenocysteine and methylselenocysteine, etc., but their content in food is generally low. The lack of selenium can cause a series of related diseases such as Kashin-Beck disease, thyroid hypofunction and the like, and particularly in Tibetan areas where the soil is generally lack of selenium, the lack of selenium can seriously affect the health of residents in the areas. The highland barley is the only crop which can grow in the high-altitude areas of 4200 and 4500m, has the largest planting area in the Tibet plateau area, and is also the main carbohydrate source of residents in the Tibet area. Therefore, the development of the selenium-enriched highland barley food has important significance.
Patent CN108740634A discloses a highland barley beverage preparation method, which comprises preparing longan, red date, lotus seed leach liquor and highland barley juice respectively, mixing the longan, red date, lotus seed leach liquor and highland barley juice according to a certain volume ratio, homogenizing to obtain a mixed solution, adding a compound stabilizer into the mixed solution, homogenizing, filling, and sterilizing to obtain highland barley beverage. The leaching liquor of the longan, the red date and the lotus seed is added into the highland barley juice, so that the taste of the highland barley beverage can be improved, and the nutritional value of the highland barley beverage can be improved. Patent CN105454954A discloses a preparation method of a composite highland barley milk beverage, which contains raw highland barley flour, fried highland barley flour, baked nut kernel, white granulated sugar, whole milk powder, a stabilizer, an antioxidant, edible essence and the like. The preparation process comprises the steps of pasting raw highland barley flour, preparing fried highland barley flour, blending, filling, sterilizing and the like. The composite highland barley milk beverage disclosed by the invention is rich in nutrition, fine and smooth in taste, strong in wheat flavor, prominent in characteristic flavor and high in stability. Although the existing green-plant beverage has higher nutritional value, the selenium content in the beverage is lower, and the daily requirement of people cannot be met. Therefore, the organic selenium is enriched in a germination mode, and the selenium-enriched highland barley milk beverage is developed, so that the problem of insufficient selenium intake of residents can be effectively solved.
The highland barley has rich nutritive value and health care efficacy, but the highland barley grains are lack of glutenin and alcohol soluble protein, and the prepared traditional food such as highland barley flour, highland barley cake and the like is hard in texture and lack of elasticity. The highland barley is made into the beverage, which is beneficial to relieving the problem of poor taste of the highland barley, but the highland barley beverage is rich in macromolecular nutrient substances such as protein, starch, fat and the like, and the interaction among various components is complex. The beverage system comprises colloidal solution formed by protein, true solution formed by sugar and the like, and emulsion formed by emulsified fat, wherein the great density difference of the components is the main reason for causing the instability of the highland barley beverage; and the high-temperature sterilization process is needed in the processing process, so that the phenomena of protein flocculation, starch retrogradation precipitation and the like are easy to occur, and the beverage is layered finally. Therefore, the selenium-enriched highland barley milk beverage is developed, the traditional eating of grains is changed into the drinking of grains, and the stability of the highland barley beverage is improved by adding a proper amount of the stabilizer, so that the utilization rate of highland barley is improved, and the nutritional value of a single milk beverage is improved.
Disclosure of Invention
The invention aims to solve the technical problems of overcoming the defects of the prior art and providing the selenium-enriched highland barley milk beverage and the preparation method thereof, which can not only improve the content of organic selenium in the highland barley milk beverage, but also solve the problems of poor taste, poor stability and the like of highland barley food.
In order to realize the aim, the invention provides a selenium-enriched highland barley milk beverage, which adopts the following technical scheme:
the selenium-rich highland barley milk beverage comprises, by mass, 5-15% of highland barley flour, 0.1-0.8% of α -amylase, 1-5% of milk powder, 0.25-1.75% of xylitol, 0.05-0.25% of CMC, 0.05-0.25% of guar gum and 0.05-0.25% of xanthan gum.
Preferably, the selenium-enriched highland barley milk beverage comprises, by mass, 8% -12% of highland barley flour, 0.2% -0.4% of α -amylase, 1% -3% of milk powder, 0.25% -1.25% of xylitol, 0.05% -0.15% of CMC, 0.05% -0.15% of guar gum and 0.10% -0.20% of xanthan gum.
The selenium-enriched highland barley milk beverage contains organic selenium 10-14 μ g/100mL, total phenol 36-40mg/100mL, and β -dextran 1.0-1.6mg/100 mL.
The invention also provides a preparation method of the selenium-rich highland barley milk beverage, which is characterized in that the selenium-rich germinated highland barley seeds are used as raw materials, the raw materials are roasted, ground, mixed with purified water for pulping, the pulp is subjected to enzymolysis through amylase, filtered to obtain filtrate, milk powder, xylitol and a compound stabilizer are added for blending, and the selenium-rich highland barley milk beverage is obtained after homogenization, filling, sealing, sterilization and cooling.
A preparation method of the selenium-enriched highland barley milk beverage mainly comprises the following steps:
(1) germinating highland barley seeds: after the highland barley grains are disinfected, placing the highland barley grains in a constant-temperature incubator for germination, and taking out the highland barley grains after 48 hours of germination;
(2) and (3) drying: drying the germinated highland barley seeds in an oven at 55 ℃ to constant weight;
(3) baking and grinding: drying, parching semen Avenae Nudae for 5-10min to increase the fragrance of semen Avenae Nudae, and grinding into powder;
(4) performing enzymolysis, namely mixing the highland barley powder with purified water of which the mass is 8-10 times that of the highland barley powder, adding α -amylase into the slurry, uniformly mixing, preserving heat, and performing enzymolysis treatment;
(5) enzyme deactivation: placing the enzymatic hydrolysate in a high-temperature water bath kettle, keeping the temperature, inactivating enzyme, filtering, and collecting filtrate to obtain highland barley juice;
(6) blending: adding milk powder, xylitol and a compound stabilizer into the highland barley juice for blending;
(7) homogenizing: passing the prepared feed liquid through a colloid mill, and homogenizing for 3 times at 50-60 deg.C and 35-45 MPa;
(8) filling and sterilizing: and filling the homogenized feed liquid, sterilizing and cooling to obtain the selenium-enriched highland barley milk beverage.
The soaking germination method in the step (1) is to select healthy and plump highland barley seeds with uniform size, remove immature, broken and heterochromous grains and the like, wash the highland barley seeds with distilled water, and soak and disinfect the highland barley seeds with 1% sodium hypochlorite solution for 15 min. Then uniformly spreading the highland barley seeds in a culture dish padded with two layers of filter paper, adding 10mg/L sodium selenite solution, placing the highland barley seeds in a constant-temperature incubator at 25 ℃ for germination, and taking out the highland barley seeds after 48 hours of germination.
The addition amount of α -amylase in the step (4) is 0.3%, and the temperature is kept at 80 ℃ for 30 min.
And (5) preserving the temperature of the enzymolysis liquid at 95 ℃ for 30min, filtering the enzymolysis liquid by using gauze of 100 meshes, and collecting filtrate.
The method adopts the following raw materials by mass percent: the weight percentage of each component is as follows: 5 to 15 percent of highland barley powder, 1 to 5 percent of milk powder, 0.25 to 1.75 percent of xylitol, 0.05 to 0.25 percent of CMC, 0.05 to 0.25 percent of guar gum, 0.05 to 0.25 percent of xanthan gum and the balance of purified water.
The method adopts the following raw materials by mass percent: the weight percentage of each component is as follows: 8-12% of highland barley powder, 1-3% of milk powder, 0.25-1.25% of xylitol, 0.05-0.15% of CMC, 0.05-0.15% of guar gum, 0.10-0.20% of xanthan gum and the balance of purified water.
The sterilization temperature in the step (8) is 121 ℃, and the sterilization time is 30 min.
Compared with the prior art, the invention has the following advantages:
(1) the selenium-enriched highland barley milk beverage is rich in biological active substances such as organic selenium, total phenols, β -glucan and the like, has a health care effect, is high in nutritive value, and is beneficial to reducing risks of obesity, cardiovascular diseases, type 2 diabetes and certain cancers.
(2) The highland barley food has hard texture and poor elasticity, is not beneficial to the application of the highland barley food in the food industry, can obviously improve the sensory quality of the highland barley food by processing the germinated highland barley grains into the beverage, and solves the problem of poor mouthfeel of the highland barley food.
(3) The compound stabilizer is adopted to improve the sensory quality and stability of the highland barley milk beverage.
(4) The method has the advantages of convenient operation, high utilization rate of raw materials, simple equipment, low cost and convenient industrial production.
Detailed Description
The present invention will be further illustrated by the following examples
Example 1
(1) Germinating highland barley seeds: after the highland barley seeds are sterilized, a soaking germination method is adopted to select healthy and plump highland barley seeds with uniform size, immature, broken and heterochromous grains are removed, the highland barley seeds are washed by distilled water and then soaked and sterilized by a 1 percent sodium hypochlorite solution for 15 min; uniformly spreading the highland barley seeds in a culture dish padded with two layers of filter paper, adding 10mg/L sodium selenite solution, placing the highland barley seeds in a constant-temperature incubator at 25 ℃ for germination, and taking out the highland barley seeds after germination for 48 hours;
(2) and (3) drying: drying the germinated highland barley seeds in an oven at 55 ℃ to constant weight;
(3) baking and grinding: drying, parching semen Avenae Nudae for 5-10min to increase the fragrance of semen Avenae Nudae, and grinding into powder;
(4) enzymolysis, mixing highland barley powder with 8-10 times of purified water, adding α -amylase into the slurry, mixing, keeping the temperature, and performing enzymolysis treatment, wherein the addition amount of α -amylase is 0.3%, and the enzymolysis treatment is keeping the temperature at 80 ℃ for 30 min;
(5) enzyme deactivation: placing the enzymatic hydrolysate in a high temperature water bath kettle, keeping the temperature at 95 deg.C for 30min, filtering with 100 mesh gauze, collecting filtrate, filtering, and collecting filtrate to obtain semen Avenae Nudae juice;
(6) blending: adding milk powder, xylitol and a compound stabilizer into the highland barley juice for blending; the weight percentage of each component is as follows: 5 to 15 percent of highland barley powder, 1 to 5 percent of milk powder, 0.25 to 1.75 percent of xylitol, 0.05 to 0.25 percent of CMC, 0.05 to 0.25 percent of guar gum, 0.05 to 0.25 percent of xanthan gum and the balance of purified water;
(7) homogenizing: passing the prepared feed liquid through a colloid mill, and homogenizing for 3 times at 50-60 deg.C and 35-45 MPa;
(8) filling and sterilizing: and filling the homogenized material liquid, sterilizing at 121 ℃ for 30min, and cooling to obtain the selenium-enriched highland barley milk beverage.
Example 2
(1) Preparation of highland barley powder
And (3) drying the germinated highland barley seeds in an oven at the temperature of 55 ℃ to constant weight. Drying, parching semen Avenae Nudae for 5-10min to increase the fragrance of semen Avenae Nudae, and grinding into powder.
(2) Preparation of highland barley juice
Mixing highland barley powder with 8 times of purified water, adding 0.3% α -amylase into the slurry, mixing, keeping the temperature at 80 deg.C for 30min, performing enzymolysis, keeping the enzymolysis solution at 95 deg.C for 30min to inactivate enzyme, filtering with 100 mesh gauze, and collecting filtrate to obtain highland barley juice.
(3) Blending and homogenizing
Adding 3% milk powder, 1.25% xylitol, 0.05% CMC (sodium carboxymethylcellulose), 0.10% guar gum, and 0.10% xanthan gum into semen Avenae Nudae juice, grinding with colloid mill, and homogenizing at 50-60 deg.C and 35-45MPa for 3 times.
(4) Filling, sterilizing, and cooling
Filling the homogenized feed liquid, sterilizing at 121 deg.C for 30min, and cooling to obtain selenium-rich highland barley milk beverage.
The obtained selenium-rich highland barley milk beverage contains organic selenium 12.28 μ g/100mL, total phenol 38.41mg/100mL, and β -dextran 1.29mg/100 mL.
Example 3
(1) Preparation of highland barley powder
And (3) drying the germinated highland barley seeds in an oven at the temperature of 55 ℃ to constant weight. Drying, parching semen Avenae Nudae for 5-10min to increase the fragrance of semen Avenae Nudae, and grinding into powder.
(2) Preparation of highland barley juice
Mixing highland barley powder with 9 times of purified water, adding 0.3% α -amylase into the slurry, mixing, keeping the temperature at 80 deg.C for 30min, performing enzymolysis, keeping the enzymolysis solution at 95 deg.C for 30min to inactivate enzyme, filtering with 100 mesh gauze, and collecting filtrate to obtain highland barley juice.
(3) Blending and homogenizing
Adding 2.5% milk powder, 0.5% xylitol, 0.15% CMC, 0.05% guar gum, and 0.05% xanthan gum into semen Avenae Nudae juice, grinding with colloid mill, and homogenizing at 50-60 deg.C and 35-45MPa for 3 times.
(4) Filling, sterilizing, and cooling
Filling the homogenized feed liquid, sterilizing at 121 deg.C for 30min, and cooling to obtain selenium-rich highland barley milk beverage.
The obtained selenium-rich highland barley milk beverage contains organic selenium 13.97 μ g/100mL, total phenol 36.17mg/100mL, and β -dextran 1.48mg/100 mL.
Example 4
(1) Preparation of highland barley powder
And (3) drying the germinated highland barley seeds in an oven at the temperature of 55 ℃ to constant weight. Drying, parching semen Avenae Nudae for 5-10min to increase the fragrance of semen Avenae Nudae, and grinding into powder.
(2) Preparation of highland barley juice
Mixing highland barley powder with 10 times of purified water, adding 0.3% α -amylase into the slurry, mixing, keeping the temperature at 80 deg.C for 30min, performing enzymolysis, keeping the enzymolysis solution at 95 deg.C for 30min to inactivate enzyme, filtering with 100 mesh gauze, and collecting filtrate to obtain highland barley juice.
(3) Blending and homogenizing
Adding milk powder 2, xylitol 0.75%, CMC 0.05%, guar gum 0.15%, and xanthan gum 0.05% into semen Avenae Nudae juice, milling with colloid mill, and homogenizing at 50-60 deg.C and 35-45MPa for 3 times.
(4) Filling, sterilizing, and cooling
Filling the homogenized feed liquid, sterilizing at 121 deg.C for 30min, and cooling to obtain selenium-rich highland barley milk beverage.
The obtained selenium-rich highland barley milk beverage contains organic selenium 12.73 μ g/100mL, total phenol 37.22mg/100mL, and β -dextran 1.33mg/100 mL.
Example 5
A subject: 40, half of all men and women, age 18-45 years.
The tested contents are that the highland barley milk beverage is prepared according to the method in the embodiment 1, the difference is that the proportion of α -amylase added into the highland barley pulp in the step (4) is different, and is respectively 0, 0.1%, 0.3%, 0.5% and 1%, each person evaluates the taste of 5 groups of highland barley milk beverages, the grading range is 0-100, and the organic selenium, total phenol, β -glucan and heat of the highland barley milk beverage are measured, and the results are shown in the following table:
the results show that the beverage has the best taste when the proportion of α -amylase is 0.3%, the contents of organic selenium, total phenol and β -glucan are higher, and the calorie is lower, because the nutrient components in the highland barley are subjected to more effective enzymolysis due to the proportion of 0.3% α -amylase, the beverage has better taste, is more beneficial to absorption, and achieves better technical effect.
Example 6
The highland barley milk beverage is prepared according to the method in the example 1, the difference is that the time and the temperature of the enzymolysis treatment and the enzyme deactivation are different after α -amylase is added into the highland barley slurry in the steps (4) and (5), the heat of the highland barley milk beverage is measured, and the taste evaluation is carried out, and the results are shown in the following table:
the above results show that enzymatic hydrolysis: 80 ℃; 30 min; enzyme deactivation: 95 ℃; the effect is best when the beverage is taken 30min, the enzymolysis effect is good, and the influence of the enzyme deactivation temperature on nutrient substances and flavor substances in the beverage is small, so that the beverage has better taste and lower heat, and a better technical effect is achieved.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, and all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (10)
1. The selenium-enriched highland barley milk beverage is characterized by comprising, by mass, 5% -15% of highland barley flour, 0.1% -0.8% of α -amylase, 1% -5% of milk powder, 0.25% -1.75% of xylitol, 0.05% -0.25% of CMC, 0.05% -0.25% of guar gum and 0.05% -0.25% of xanthan gum.
2. The selenium-enriched highland barley milk beverage as claimed in claim 1, which comprises the following raw materials, by mass, 8% -12% of highland barley flour, 0.2-0.4% of α -amylase, 1% -3% of milk powder, 0.25% -1.25% of xylitol, 0.05% -0.15% of CMC, 0.05% -0.15% of guar gum and 0.10% -0.20% of xanthan gum.
3. The selenium-enriched highland barley milk beverage as claimed in claim 1, wherein the selenium-enriched highland barley milk beverage contains organic selenium 10-14 μ g/100mL, total phenol 36-40mg/100mL, β -dextran 1.0-1.6mg/100 mL.
4. A preparation method of a selenium-rich highland barley milk beverage is characterized in that selenium-rich germinated highland barley grains are used as raw materials, the raw materials are roasted and ground, then mixed with purified water for pulping, the pulp is subjected to enzymolysis through amylase, filtered to obtain filtrate, milk powder, xylitol and a compound stabilizer are added for blending, and the selenium-rich highland barley milk beverage is obtained after homogenization, filling, sealing, sterilization and cooling.
5. The preparation method of the selenium-enriched highland barley milk beverage according to claim 4, which is characterized by comprising the following steps:
(1) after the highland barley grains are disinfected, placing the highland barley grains in a constant-temperature incubator for germination, and taking out the highland barley grains after germination;
(2) placing the germinated highland barley seeds in a drying oven to be dried to constant weight;
(3) roasting the dried highland barley seeds, and grinding the roasted highland barley seeds into powder;
(4) mixing highland barley powder with purified water 8-10 times of the highland barley powder, adding α -amylase into the slurry, mixing uniformly, keeping the temperature, and performing enzymolysis treatment;
(5) placing the enzymatic hydrolysate in a high-temperature water bath kettle, keeping the temperature, inactivating enzyme, filtering, and collecting filtrate to obtain highland barley juice;
(6) adding milk powder, xylitol and a compound stabilizer into the highland barley juice for blending;
(7) homogenizing the prepared feed liquid by a colloid mill;
(8) and filling the homogenized feed liquid, sterilizing and cooling to obtain the selenium-enriched highland barley milk beverage.
6. The method for preparing the selenium-enriched highland barley milk beverage as claimed in claim 5, wherein the soaking germination method in step (1) is to select healthy and plump highland barley seeds with uniform size, remove immature, crushed and heterochromous grains, wash with distilled water, and soak and sterilize with 1% sodium hypochlorite solution for 15 min; then uniformly spreading the highland barley seeds in a culture dish padded with two layers of filter paper, adding 10mg/L sodium selenite solution, placing the highland barley seeds in a constant-temperature incubator at 25 ℃ for germination, and taking out the highland barley seeds after 48 hours of germination.
7. The method for preparing the selenium-enriched highland barley milk beverage as claimed in claim 5, wherein the α -amylase added in step (4) is 0.3%, and the temperature is kept at 80 ℃ for 30 min.
8. The method for preparing the selenium-enriched highland barley milk beverage as claimed in claim 5, wherein the enzymolysis solution in the step (5) is kept at 95 ℃ for 30min, filtered by gauze of 100 meshes, and the filtrate is collected.
9. The preparation method of the selenium-enriched highland barley milk beverage as claimed in claim 5, wherein the method adopts the following raw materials by mass percent: 5 to 15 percent of highland barley powder, 1 to 5 percent of milk powder, 0.25 to 1.75 percent of xylitol, 0.05 to 0.25 percent of CMC, 0.05 to 0.25 percent of guar gum and 0.05 to 0.25 percent of xanthan gum.
10. The preparation method of the selenium-enriched highland barley milk beverage as claimed in claim 5, wherein the method adopts the following raw materials by mass percent: 8 to 12 percent of highland barley powder, 1 to 3 percent of milk powder, 0.25 to 1.25 percent of xylitol, 0.05 to 0.15 percent of CMC, 0.05 to 0.15 percent of guar gum and 0.10 to 0.20 percent of xanthan gum.
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| CN113995095A (en) * | 2021-10-09 | 2022-02-01 | 西藏自治区农牧科学院农业资源与环境研究所 | Selenium-enriched highland barley germinated rice and preparation method thereof |
| CN114304500A (en) * | 2021-12-09 | 2022-04-12 | 西藏自治区农牧科学院农业资源与环境研究所 | Selenium-rich highland barley instant powder and preparation method thereof |
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