CN111202197A - Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same - Google Patents

Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same Download PDF

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Publication number
CN111202197A
CN111202197A CN202010060516.0A CN202010060516A CN111202197A CN 111202197 A CN111202197 A CN 111202197A CN 202010060516 A CN202010060516 A CN 202010060516A CN 111202197 A CN111202197 A CN 111202197A
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highland barley
parts
fermented beverage
leaching
preparation
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拉琼
赵建平
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Tibet Darewa Barley Wine Co ltd
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Tibet Darewa Barley Wine Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • 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

Abstract

The invention relates to a preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by the preparation method of highland barley fermented beverage, belonging to the technical field of highland barley food processing and beverage. The preparation method comprises the working procedures of raw material crushing, fermentation, leaching, mixing and the like. The beverage of the invention has strong compound fruit flavor and highland barley flavor, unique taste and high nutritional value, and is a green and low-sugar food.

Description

Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same
Technical Field
The invention relates to a highland barley food processing technology, belongs to the technical field of highland barley food preparation, and particularly relates to a preparation method of a highland barley fermented beverage; meanwhile, the invention also discloses the highland barley fermented beverage prepared by the preparation method of the highland barley fermented beverage.
Background
The highland barley is called naked barley, rice barley, highland barley and Huai wheat in Tibetan, is a special type of the barley, is called naked barley due to separation of inner and outer glumes and naked grains, and comprises green highland barley (dark green highland barley), black highland barley, yellow highland barley, purple highland barley, white highland barley and the like according to grain color, wherein the nutritional ingredients of the highland barley are different, the highland barley is a special type of the barley, has higher nutritional ingredients than rice, wheat and corn, is a crop for eating, feeding, brewing and medicinal purposes, has the characteristics of high protein, high fiber, high fat, low fat, high vitamin and the like in grain crops, has the protein content of 6.35-21.00 percent, the average value of 11.31 percent, higher content than the wheat, the highland barley, corn, the starch content of 40.54-67.68 percent, the average value of 59.25 percent, the common amylopectin content of 74-78 percent, the fat content of the coarse rice is 1.3 percent, the wheat, the corn, the starch content of the low sugar content of 40.54-67.68 percent, the vitamin B content of the corn, the vitamin B, the vitamin C content of the vitamin, the vitamin C, the vitamin E, the vitamin C, the vitamin E and the vitamin E, the vitamin C, the vitamin E, the vitamin C and the vitamin E, the vitamin E are all have high content of the vitamin E.
In the modern society, due to overtime work, staying up at night, little exercise amount, irregular diet, excessive smoking and drinking, long-term eating of unhealthy food and the like, many people are in a sub-health state, the immunologic function is low, so that listlessness, low mood, body function reduction and the like are caused, and many people are susceptible to immune diseases such as 'three highs', fatty liver, cardiovascular diseases, urinary diseases, gastrointestinal diseases and the like. Therefore, in order to improve the immunity and resistance of the part of people and prevent and treat part of body diseases, a color health food needs to be designed.
Disclosure of Invention
Based on the technical problems, the invention provides a preparation method of highland barley fermented beverage, which is prepared by taking highland barley as a main raw material, and the prepared beverage has intense highland barley fragrance and compound fruit fragrance, is bright in color, prominent in fruit taste and rice taste, sweet and fragrant in taste, slightly sour, refreshing and not greasy, and has the food therapy health-care functions of improving immunity, promoting metabolism, reducing blood fat and blood sugar, softening blood vessels, tonifying lung and kidney, protecting liver, invigorating stomach and nourishing spleen, nourishing and building body, benefiting essence and improving eyesight, resisting cancer, resisting fatigue, resisting aging and resisting arteriosclerosis.
The technical scheme adopted by the invention is as follows:
a preparation method of highland barley fermented beverage comprises the following steps:
s1, taking 500-800 parts of purple highland barley and 500-800 parts of black highland barley, removing impurities, cleaning, drying, and crushing to 200-300 meshes to obtain highland barley raw materials for later use;
s2, transferring the crushed highland barley raw materials into a fermentation tank, adding 10-20% of mountain spring water and 5-8% of purple monascus dry powder, stirring for 10-15 min to enable the raw materials to be uniformly stirred and soaked, and carrying out sealed fermentation for 3-5 days at the fermentation temperature of 28-32 ℃ to obtain highland barley monascus raw materials;
s3, taking the highland barley red yeast rice raw material out, leaching for 1-2 times, introducing mountain spring water for the first leaching until the highland barley red yeast rice raw material is covered by 15-20 cm, introducing mountain spring water for the second leaching until the highland barley red yeast rice raw material is covered by 3-6 cm, wherein the leaching time for two times is 3-5 hours, and the leaching temperature for two times is 90-95 ℃;
s4, after leaching, centrifugally filtering the extract to obtain highland barley monascus filtrate for later use;
s4, taking 20-30 parts of purslane, 25-35 parts of gynostemma pentaphylla and 15-25 parts of lotus leaves, cleaning, drying, crushing to 100-150 meshes, adding mineral water in an amount which is 3-5 times of the total weight of the purslane, the gynostemma pentaphylla and the lotus leaves to perform cooking and leaching, wherein the cooking temperature is 65-80 ℃, cooling to 30-40 ℃ after cooking for one time, and cooking again for 40-50 min each time;
s5, filtering the solution obtained after cooking by adopting food-grade diatomite to obtain traditional Chinese medicine filtrate for later use;
s6, cleaning, fishing out and draining 30-40 parts of purple mulberries, 40-50 parts of cherry tomatoes, 30-40 parts of grapefruits, 45-55 parts of hawthorns, 50-60 parts of litchis and 45-55 parts of red grapes; the purple mulberries, the cherry tomatoes, the pomelos, the hawthorns, the litchis and the red grapes are all fresh raw materials which are picked within 3 days, the hawthorns, the litchis and the red grapes are subjected to kernel removing, and the pomelos, the cherry tomatoes, the hawthorns and the red grapes are not peeled;
s7, respectively crushing the drained purple mulberries, cherry tomatoes, pomelos, hawthorns, litchis and red grapes to 50-100 meshes, mixing, and carrying out ultrafine crushing to 300-500 meshes to obtain mixed fruit pulp for later use;
s8, adding 100-200 parts of wild honey, 50-100 parts of non-nutritive sweetener and 300-500 parts of purified water at 52-58 ℃ into purified water, mixing and stirring uniformly to obtain wild honey blending water, and cooling for later use;
s9, adding the prepared highland barley monascus filtrate, the prepared traditional Chinese medicine filtrate and the prepared wild honey blending water into the mixed fruit pulp, and mixing and stirring for 15-20 min to obtain a primary food;
s10 microwave sterilizing the primary food, and packaging to obtain highland barley fermented beverage.
The spring water in the method is pure water after high-temperature sterilization and distillation.
And the superfine grinding is carried out by adopting a turbine type grinder.
Compared with the prior art, the preparation method has the following beneficial effects: the preparation method disclosed by the invention is simple in preparation process, beneficial substances of raw materials can be well reserved, the highland barley raw material is taken as a main material, and the auxiliary materials comprise three traditional Chinese medicines and multiple fruits, so that the prepared beverage is unique in taste, has strong fruit fragrance and highland barley fragrance, has a good medical health-care effect, and has the effects of improving immunity, promoting metabolism, reducing blood fat and blood sugar, softening blood vessels, tonifying lung and kidney, protecting liver, invigorating stomach and nourishing spleen, nourishing and building body, replenishing vital essence and improving eyesight, resisting cancer, resisting fatigue, resisting aging, resisting arteriosclerosis and the like.
Meanwhile, the invention also discloses a highland barley fermented beverage, which is prepared by the preparation method of the highland barley fermented beverage. The beverage provided by the invention is aromatic in flavor, unique in taste and good in health care effect, is particularly suitable for patients suffering from three highs, cardiovascular and cerebrovascular diseases, fatty liver, obesity and the like, and is a healthy low-sugar green beverage.
Detailed Description
All features disclosed in this specification may be combined in any combination, except features and/or steps that are mutually exclusive.
The present invention will be described in detail with reference to examples.
A preparation method of highland barley fermented beverage comprises the following steps:
s1, taking 500-800 parts of purple highland barley and 500-800 parts of black highland barley, removing impurities, cleaning, drying, and crushing to 200-300 meshes to obtain highland barley raw materials for later use; the highland barley and the black highland barley are both selected from the fresh raw materials which are harvested within 3 months in Tibet area with the altitude of more than 2000m, and are not peeled off when in use.
S2, transferring the crushed highland barley raw materials into a fermentation tank, adding 10-20% of mountain spring water and 5-8% of purple monascus dry powder, stirring for 10-15 min to enable the raw materials to be uniformly stirred and soaked, and carrying out sealed fermentation for 3-5 days at the fermentation temperature of 28-32 ℃ to obtain highland barley monascus raw materials; the spring water can also be purified water obtained by distilling and sterilizing mountain snow water with altitude above 2000m in Tibet region, and the Monascus purpureus went is Monascus purpureus went powder which is solid powder. After the red yeast is fermented, the highland barley has the effects of resisting oxidation, reducing blood fat, improving immunity, promoting metabolism and the like, and the highland barley has higher nutritional value by combining the nutrient substances of the highland barley and the effects of reducing blood fat, improving immunity, promoting metabolism and the like of the red yeast through the fermentation of the red yeast.
S3, taking the highland barley red yeast rice raw material out, leaching for 1-2 times, introducing mountain spring water for the first leaching until the highland barley red yeast rice raw material is covered by 15-20 cm, introducing mountain spring water for the second leaching until the highland barley red yeast rice raw material is covered by 3-6 cm, wherein the leaching time for two times is 3-5 hours, and the leaching temperature for two times is 90-95 ℃; the highland barley monascus raw materials can be crushed to 50-80 meshes in advance, so that the leaching effect can be improved.
S4, after leaching, centrifugally filtering the extract to obtain highland barley monascus filtrate for later use;
s4, taking 20-30 parts of purslane, 25-35 parts of gynostemma pentaphylla and 15-25 parts of lotus leaves, cleaning, drying, crushing to 100-150 meshes, adding mineral water in an amount which is 3-5 times of the total weight of the purslane, the gynostemma pentaphylla and the lotus leaves to perform cooking and leaching, wherein the cooking temperature is 65-80 ℃, cooling to 30-40 ℃ after cooking for one time, and cooking again for 40-50 min each time;
s5, filtering the solution obtained after cooking by adopting food-grade diatomite to obtain traditional Chinese medicine filtrate for later use;
s6, cleaning, fishing out and draining 30-40 parts of purple mulberries, 40-50 parts of cherry tomatoes, 30-40 parts of grapefruits, 45-55 parts of hawthorns, 50-60 parts of litchis and 45-55 parts of red grapes; the purple mulberries, the cherry tomatoes, the pomelos, the hawthorns, the litchis and the red grapes are all fresh raw materials which are picked within 3 days, the hawthorns, the litchis and the red grapes are subjected to kernel removing, and the pomelos, the cherry tomatoes, the hawthorns and the red grapes are not peeled; when the purple mulberry fruit and hawthorn fruit are cleaned, white fruit cream on the surfaces of the purple mulberry fruit, the hawthorn fruit and the red grape fruit is reserved (the fruit cream contains glucose, fructose, monoterpene compounds and the like, and the content of nutritional ingredients of food can be increased).
S7, respectively crushing the drained purple mulberries, cherry tomatoes, pomelos, hawthorns, litchis and red grapes to 50-100 meshes, mixing, and carrying out ultrafine crushing to 300-500 meshes to obtain mixed fruit pulp for later use;
s8, adding 100-200 parts of wild honey, 50-100 parts of non-nutritive sweetener and 300-500 parts of purified water at 52-58 ℃ into purified water, mixing and stirring uniformly to obtain wild honey blending water, and cooling for later use; the non-nutritive sweetener is tens to hundreds of times of the sweetness of the cane sugar, has low calorie, is suitable for patients with hypertension, hyperglycemia, hyperlipidemia, diabetes, cardiovascular diseases, obesity and the like, and can increase the sweetness of the beverage without increasing the calorie of the beverage.
S9, adding the prepared highland barley monascus filtrate, the prepared traditional Chinese medicine filtrate and the prepared wild honey blending water into the mixed fruit pulp, and mixing and stirring for 15-20 min to obtain a primary food; the primary food is pasty, and can be sterilized and aseptically packaged into cans as pasty or porridge-packed food.
S10 microwave sterilizing the primary food, and packaging to obtain highland barley fermented beverage.
The spring water in the method is pure water after high-temperature sterilization and distillation.
The superfine grinding in the method adopts a turbine type grinder for grinding.
The analysis of the nutrient substances of the raw materials in the method is as follows:
the highland barley is rich in anthocyanin, linoleic acid, cholesterol inhibitory factor, β -glucan and the like, so that the food contains a large amount of beneficial substances such as protein, dietary fiber, vitamin, oleic acid, linoleic acid, linolenic acid, compound vitamin, trace elements, amino acid, phenolic compounds, flavonoid compounds, β -glucan and GABA (gamma-aminobutyric acid), and the highland barley is rich in anthocyanin, cholesterol inhibitory factor, β -glucan, linoleic acid and the like, and has the effects of reducing cholesterol, reducing blood fat and blood sugar, promoting metabolism, relaxing the bowels and the like.
The highland barley is rich in beneficial components of the highland barley, and also rich in trace elements such as selenium, chlorinated anthocyanin, chlorinated delphinidin, chlorinated malvidin, vitamin B6 and the like; selenium, anthocyanin, delphinidin and malvidin in the black highland barley have the effects of resisting cancer, resisting aging, reducing blood fat and blood sugar, improving immunity and the like.
Purslane, purslane contains rich dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrient substances, the purslane has an outstanding characteristic in component, the omega-3 fatty acid content of the purslane is higher than that of human and plants, and the omega-3 fatty acid can inhibit the absorption of human bodies to cholesterol acid, reduce the concentration of blood cholesterol, improve the elasticity of vessel walls and is very favorable for preventing and treating cardiovascular diseases.
Gynostemma pentaphylla, named as "southern ginseng", is rich in beneficial substances such as gypenoside, gypenoside (polysaccharide), water-soluble amino acid, flavonoid compounds, multiple vitamins, trace elements, mineral substances and the like, and the gypenoside, the gypenoside (polysaccharide), the flavonoid compounds and the like can play good roles in invigorating stomach, nourishing spleen, reducing blood fat, regulating blood pressure, preventing and treating thrombus, preventing and treating cardiovascular diseases, regulating blood sugar, promoting sleep, delaying senescence, preventing and treating cancers, improving immunity, regulating physiological functions of human bodies and the like.
The lotus leaves, namely lotus leaves, are rich in alkaloid (monobenzylisoquinoline (2-7), bisbenzylisoquinoline (8-10), aporphine (11-17) and dehydroaporphine (18-21)), flavonoid compounds, volatile oil components, β -sitosterol, daucosterol, organic acid, lotus leaf polysaccharide fatty acid, protein, trace elements and other components, and the lotus leaves have 87 volatile oil components such as monoterpene 2, sesquiterpene 11, alkane and arene 33, and oxides such as cis-3-hexenol, trans-2-pentenol, 1-penten-3-ol, trans-2-hexenal and the like, so that the lotus leaves have a strong natural aroma, and the lotus leaves not only have the functions of reducing serum cholesterol (TC), reducing serum Triglyceride (TG), reducing weight, increasing serum HDL-C, HL and LPL enzyme activity, but also can reduce the digestion capacity of human bodies, reduce the absorption of lipid and carbohydrate and enhance the regulation of lipid metabolism and energy loss, and also have the effects of effectively resisting obesity, and preventing obesity, and also can be used as raw materials for health care, and the lotus leaves have the functions of reducing the peculiar smell of highland barley, the taste of lotus leaves, the health-care, the taste of the lotus leaves, the health-improving the taste of the health-care food, the health-care raw materials of the health-care and the health-care food, the health-care raw materials of the health-care food, the health-care food.
The purple mulberry is rich in protein, carbohydrate, carotene, riboflavin, linoleic acid, oleic acid, palmitic acid, stearic acid, a small amount of caprylic acid, pelargonic acid, capric acid, myristic acid, linolenic acid, tannic acid, malic acid, vitamin C, fatty acid, trace elements and the like, and has the effects of preventing and resisting cancers, preventing angiosclerosis, strengthening the spleen and stomach, helping digestion, reducing blood fat and the like.
Cherry tomato, etc. and is rich in lycopene, malic acid, citric acid, glutathione, vitamin P, vitamin PP and other nutritious matters, and has the functions of resisting and preventing cancer, lowering blood fat, promoting the production of body fluid to quench thirst, invigorating stomach, promoting digestion, clearing away heat and toxic material, cooling blood, calming liver, replenishing blood, nourishing blood, promoting erythrocyte growth, raising immunity, etc.
The pomelo contains insulin, vitamin B1, vitamin B2, vitamin C, vitamin P, carotene, potassium, phosphorus, chromium, citric acid, etc., wherein the main components of the pomelo peel comprise naringin, neohesperidin, etc., and the pomelo kernel contains fatty oil, phellodendron ketone, phellodendron lactone, etc., and has the effects of improving immunity, preventing cancer, reducing blood fat, preventing and treating arteriosclerosis, diabetes, cardiovascular and cerebrovascular diseases, protecting kidney, septicemia and cerebral thrombosis, etc.
The hawthorn is rich in beneficial components such as maslinic acid, masson, saponin, fructose, vitamin C, protein, fatty oil, flavonoid glycoside, tartaric acid, lactone, pectin, lipolytic enzyme, carotene, trace elements and the like, and has the effects of improving immunity, reducing blood fat, preventing and treating arteriosclerosis, diabetes, cardiovascular and cerebrovascular diseases and the like.
Litchi, containing various nutrients such as glucose, protein, fat, vitamins, folic acid, arginine, tryptophan and the like, has the effects of promoting metabolism, resisting aging, invigorating stomach, promoting digestion, ventilating and nourishing qi and the like.
The red grape is rich in beneficial components such as fruit acid, active enzyme, anthocyanin, polyaminophenol, resveratrol, flavonoid compounds, vitamins and the like, and has the effects of reducing blood fat, resisting and preventing cancers, resisting viruses, promoting metabolism, promoting digestion, tonifying qi and blood, generating body fluid, strengthening spleen, stimulating appetite, inducing diuresis, reducing swelling and the like.
The wild honey, namely the pure natural honey, is rich in a large amount of minerals, vitamins, proteins, amino acids, carbohydrates, amylase, catalytic enzyme, phosphatase, glucose oxidase, dextrin, colloid, inositol, acetyl bile and the like, does not contain sucrose, and is suitable for patients with hyperglycemia and hyperlipidemia.
Meanwhile, the invention also discloses the highland barley fermented beverage prepared by the preparation method.
In conclusion, the highland barley fermented beverage disclosed by the invention is simple in preparation process, a large amount of nutrient substances in the raw materials can be reserved, and three traditional Chinese medicine raw materials of purslane, gynostemma pentaphylla and lotus leaves are added into the raw materials, so that the food is rich in a large amount of dihydroxyethylamine, malic acid, glucose, omega-3 fatty acid, gypenoside, gynostemma pentaphylla glucoside (polysaccharide), flavonoid compounds, β -sitosterol, daucosterol, organic acid, lotus leaf polysaccharide fatty acid, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and the like, so that the beneficial substances in the food are rich, and the three traditional Chinese medicine raw materials are added in a small amount compared with other raw materials, so that the medicine taste in the food is low and can hardly smell and taste, the taste and aroma of the food are guaranteed, the conflict psychology of an eater on the medicine is reduced, meanwhile, purple mulberries, cherry tomatoes, hawthorns, litchi and red grapes are added into the food raw materials, so that the food contains a large amount of pulp, the prepared beverage is more exquisite and not dry, the taste and aroma of the food can be increased, and the taste and the compound fruity flavor of the food is rich.
The beverage prepared by the preparation method has strong fruit aroma and highland barley aroma, is suitable for sweetness with slightly sour (fruit acid), has special flavor in taste, is particularly suitable for patients or crowds with weak and weak body, low immunity, sub-health, hypertension, hyperlipidemia, cerebrovascular diseases, gastrointestinal diseases, respiratory diseases, arteriosclerosis, fatty liver, obesity and the like, particularly middle-aged and elderly people, can resist and prevent cancers, and has high edible value and medicinal value.
The present invention will be described in detail below with reference to specific data and parameters by way of specific examples.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
A preparation method of highland barley fermented beverage comprises the following steps:
s1 removing impurities from 700 parts of highland barley and 700 parts of highland barley, cleaning, drying, and pulverizing to 250 meshes to obtain highland barley raw material for later use;
s2 transferring the crushed highland barley raw material into a fermentation tank, adding 15% of mountain spring water and 8% of dry powder of purple monascus raw material, stirring for 15min to uniformly stir and infiltrate the raw material, and sealing and fermenting for 4 days at the fermentation temperature of 30 ℃ to obtain highland barley monascus raw material; the spring water is purified water after high-temperature sterilization and distillation;
s3, taking the highland barley red yeast rice raw material out and leaching for 2 times, introducing mountain spring water for the first leaching until the highland barley red yeast rice raw material is covered by 20cm, introducing mountain spring water for the second leaching until the highland barley red yeast rice raw material is covered by 3cm, wherein the leaching time for the two times is 4 hours, and the leaching temperature for the two times is 92 ℃;
s4, after leaching, centrifugally filtering the extract to obtain highland barley monascus filtrate for later use; the spring water is purified water after high-temperature sterilization and distillation;
s4, washing and drying 25 parts of purslane, 30 parts of gynostemma pentaphylla and 20 parts of lotus leaves, crushing to 150 meshes, adding mountain spring water in an amount which is 4 times of the total weight of the purslane, the gynostemma pentaphylla and the lotus leaves, cooking and extracting, wherein the cooking temperature is 70 ℃, cooling to 35 ℃ after cooking once, and cooking again for 45min each time;
s5, filtering the solution obtained after cooking by adopting food-grade diatomite to obtain traditional Chinese medicine filtrate for later use;
s6 taking 35 parts of purple mulberry, 45 parts of cherry tomato, 35 parts of grapefruit, 40 parts of hawthorn, 55 parts of litchi and 50 parts of red grape, cleaning, fishing out and draining; the purple mulberries, the cherry tomatoes, the pomelos, the hawthorns, the litchis and the red grapes are all fresh raw materials which are picked within 3 days, the hawthorns, the litchis and the red grapes are subjected to kernel removing, and the pomelos, the cherry tomatoes, the hawthorns and the red grapes are not peeled;
s7, respectively crushing the drained purple mulberries, cherry tomatoes, pomelos, hawthorns, litchis and red grapes to 100 meshes, mixing, and micronizing to 500 meshes by using a turbine type pulverizer to obtain mixed fruit pulp for later use;
s8 adding 200 parts of wild honey, 100 parts of non-nutritive sweetener and 500 parts of purified water at 55 ℃ into purified water, mixing and stirring uniformly to obtain wild honey blending water, and cooling for later use; the purified water is mountain spring water obtained by high-temperature sterilization and distillation;
s9 adding the prepared highland barley monascus filtrate, the prepared traditional Chinese medicine filtrate and the prepared wild honey blending water into the mixed fruit pulp, and mixing and stirring for 20min to obtain a primary food;
s10 microwave sterilizing the primary food, and packaging to obtain highland barley fermented beverage.
Meanwhile, the embodiment also discloses a highland barley fermented beverage which is prepared by the preparation method.
The above description is an embodiment of the present invention. The present invention is not limited to the above embodiments, and any structural changes made under the teaching of the present invention shall fall within the protection scope of the present invention, which is similar or similar to the technical solutions of the present invention.

Claims (4)

1. A preparation method of highland barley fermented beverage is characterized by comprising the following steps:
s1, taking 500-800 parts of purple highland barley and 500-800 parts of black highland barley, removing impurities, cleaning, drying, and crushing to 200-300 meshes to obtain highland barley raw materials for later use;
s2, transferring the crushed highland barley raw materials into a fermentation tank, adding 10-20% of mountain spring water and 5-8% of purple monascus dry powder, stirring for 10-15 min to enable the raw materials to be uniformly stirred and soaked, and carrying out sealed fermentation for 3-5 days at the fermentation temperature of 28-32 ℃ to obtain highland barley monascus raw materials;
s3, taking the highland barley red yeast rice raw material out, leaching for 1-2 times, introducing mountain spring water for the first leaching until the highland barley red yeast rice raw material is covered by 15-20 cm, introducing mountain spring water for the second leaching until the highland barley red yeast rice raw material is covered by 3-6 cm, wherein the leaching time for two times is 3-5 hours, and the leaching temperature for two times is 90-95 ℃;
s4, after leaching, centrifugally filtering the extract to obtain highland barley monascus filtrate for later use;
s4, taking 20-30 parts of purslane, 25-35 parts of gynostemma pentaphylla and 15-25 parts of lotus leaves, cleaning, drying, crushing to 100-150 meshes, adding mineral water in an amount which is 3-5 times of the total weight of the purslane, the gynostemma pentaphylla and the lotus leaves to perform cooking and leaching, wherein the cooking temperature is 65-80 ℃, cooling to 30-40 ℃ after cooking for one time, and cooking again for 40-50 min each time;
s5, filtering the solution obtained after cooking by adopting food-grade diatomite to obtain traditional Chinese medicine filtrate for later use;
s6, cleaning, fishing out and draining 30-40 parts of purple mulberries, 40-50 parts of cherry tomatoes, 30-40 parts of grapefruits, 45-55 parts of hawthorns, 50-60 parts of litchis and 45-55 parts of red grapes; the purple mulberries, the cherry tomatoes, the pomelos, the hawthorns, the litchis and the red grapes are all fresh raw materials which are picked within 3 days, the hawthorns, the litchis and the red grapes are subjected to kernel removing, and the pomelos, the cherry tomatoes, the hawthorns and the red grapes are not peeled;
s7, respectively crushing the drained purple mulberries, cherry tomatoes, pomelos, hawthorns, litchis and red grapes to 50-100 meshes, mixing, and carrying out ultrafine crushing to 300-500 meshes to obtain mixed fruit pulp for later use;
s8, adding 100-200 parts of wild honey, 50-100 parts of non-nutritive sweetener and 300-500 parts of purified water at 52-58 ℃ into purified water, mixing and stirring uniformly to obtain wild honey blending water, and cooling for later use;
s9, adding the prepared highland barley monascus filtrate, the prepared traditional Chinese medicine filtrate and the prepared wild honey blending water into the mixed fruit pulp, and mixing and stirring for 15-20 min to obtain a primary food;
s10 microwave sterilizing the primary food, and packaging to obtain highland barley fermented beverage.
2. The preparation method of highland barley fermented beverage according to claim 1, wherein the mountain spring water in the method is purified water after high temperature sterilization and distillation.
3. The preparation method of highland barley fermented beverage as claimed in claim 1, wherein the micronization is carried out by turbine pulverizer.
4. A highland barley fermented beverage, which is characterized by being prepared by the preparation method of any one of claims 1 to 3.
CN202010060516.0A 2020-01-19 2020-01-19 Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same Pending CN111202197A (en)

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CN113575811A (en) * 2021-07-28 2021-11-02 唐鲲 Highland barley germinated grain beverage and preparation method thereof

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CN103393114A (en) * 2013-08-06 2013-11-20 西藏月王生物技术有限公司 Lipid-lowering heart-nourishing immunity-enhancing preparation using highland barley monascus as main raw material and preparation method thereof
CN104171164A (en) * 2014-07-03 2014-12-03 中国科学院西北高原生物研究所 Highland barley and hawthorn tea
CN109275906A (en) * 2017-07-21 2019-01-29 广州医宗植物化妆品有限公司 The preparation method of one kind of multiple plant compounding anoretics

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CN101696386A (en) * 2009-09-25 2010-04-21 西藏月王生物技术有限公司 Highland barley monascus healthy wine and brewing method thereof
CN103393114A (en) * 2013-08-06 2013-11-20 西藏月王生物技术有限公司 Lipid-lowering heart-nourishing immunity-enhancing preparation using highland barley monascus as main raw material and preparation method thereof
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