CN112515018B - Production technology of barley tea beverage rich in phenolic acid - Google Patents
Production technology of barley tea beverage rich in phenolic acid Download PDFInfo
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- CN112515018B CN112515018B CN201910884147.4A CN201910884147A CN112515018B CN 112515018 B CN112515018 B CN 112515018B CN 201910884147 A CN201910884147 A CN 201910884147A CN 112515018 B CN112515018 B CN 112515018B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to a barley tea beverage production technology rich in phenolic acid, which belongs to the technical field of agricultural product deep processing, and is characterized in that barley seeds are subjected to ultraviolet irradiation (UV-B) and spermidine aqueous solution spraying to sprout and enrich the phenolic acid, barley malt seedlings are used as raw materials, green tea powder, honeysuckle and chrysanthemum are added after washing, vacuum freeze drying and low-temperature superfine grinding, and the barley tea beverage is prepared by leaching, blending, homogenizing, degassing, sterilizing and aseptic filling. The barley tea beverage prepared by the invention has the functions of warming and detoxifying, strengthening spleen and reducing weight, and clearing heat and relieving summer-heat, and the phenolic acid content in the product is 30.0-50.0 mg/100mL, so the barley tea beverage is an ideal health-care beverage.
Description
1. Technical field
The invention relates to a production technology of barley tea beverage rich in phenolic acid, belonging to the field of deep processing of agricultural products.
2. Background art
Phenolic acids are a class of natural active substances, widely found in plant-derived foods, and are secondary metabolites synthesized during plant development and under stress conditions. Phenolic acids play an important role in plant growth and propagation, as they are able to protect plants from pests and pathogens. In addition to its role in plants, phenolic acids provide a number of health benefits in the human diet that are associated with reduced risk of chronic diseases caused by reactive oxygen species. The beneficial effects of phenolic acids are due to their antioxidant activity. It depends on the structure, in particular the number and position of the hydroxyl groups and the type of substitution on the aromatic ring. The strong antioxidant activity of phenolic acids has important roles in anti-inflammatory, antithrombotic, anti-atherosclerosis, cardioprotection and vasodilation in human health.
Barley is a crop widely planted worldwide and is mainly used as a raw material for the beer and feed industry. The components of the barley phenolic acid are complex, wherein the hydroxybenzoic acid derivative mainly comprises gallic acid, protocatechuic acid, p-hydroxybenzoic acid and the like; the hydroxycinnamic acid derivatives mainly comprise caffeic acid, p-coumaric acid, ferulic acid, etc. The phenolic acid substances with the most abundant content are mainly ferulic acid and p-coumaric acid. The research shows that the barley is helpful for enriching the nutrient components of sugar and protein after germination, and more importantly, the germination greatly improves the content of phenolic acid, so that the barley plays an antioxidant role.
At present, various barley tea drinks have been developed at home and abroad, but the following problems exist in the products: the functional components of the product maintain the current state of raw materials in a plurality of ways, or the aim of strengthening the health care function is achieved by adding substances from an external source. Patent (publication No. CN 102396617A, publication No. 2012.04.04) discloses a barley health-preserving health-care tea beverage and a preparation method thereof, patent (publication No. CN 103783216A, publication No. 2014.05.14) discloses a flammulina velutipes barley tea beverage and a preparation method thereof, raw barley is directly utilized for production, the barley seedling production process is not regulated and controlled, plant growth and development are utilized for enriching functional components, and health-care barley tea beverage rich in various phenolic acids is not reported. The invention adopts biological germination technology, adds spermidine, effectively promotes the enrichment of protocatechuic acid, sinapic acid, p-hydroxybenzoic acid, p-coumaric acid, ferulic acid and other phenolic acids under the condition of UV-B stress, and improves the nutrition value and health care function of barley tea beverage.
In the invention, barley seeds are germinated by UV-B irradiation and spermidine water solution spraying under a specific culture mode, and activities such as Phenylalanine Ammonia Lyase (PAL), cinnamic acid-4-hydroxylase (C4H), 4-coumaric acid coenzyme A ligase (4 CL) and the like are activated by regulating and controlling a phenylpropane metabolic pathway, so that phenolic acid is enriched, and the health care function of the barley tea beverage is improved.
3. Summary of the invention
Technical problem
The invention aims to provide a production technology of barley tea beverage rich in phenolic acid, which uses UV-B irradiation and spermidine aqueous solution to spray barley grains, enriches phenolic acid, and simultaneously, the product is rich in beneficial components such as dietary fiber, vitamins, amino acids, minerals and the like.
Technical proposal
The technology of the invention is as follows: barley seeds are subjected to UV-B irradiation and spermidine water solution spraying germination to obtain barley malt seedlings rich in phenolic acid, after pulverizing, green tea powder, honeysuckle, chrysanthemum and water are added, and the barley malt seedlings are uniformly mixed, and then subjected to secondary homogenization, degassing, sterilization and aseptic filling to obtain the barley malt seedlings. The method specifically comprises the following steps:
(1) Spray germination
A. Sterilizing and soaking: selecting barley seeds with bright color, full grains and high germination rate as raw materials; according to the known technology, soaking and disinfecting for 15min by using 0.5% (w/v) sodium hypochlorite aqueous solution, washing with deionized water until the pH is neutral, soaking for 4-8 h by using clear water at 15-25 ℃ to enable barley grains to fully absorb water;
B. stress germination: placing the soaked barley grains into a germination machine, and at the temperature of 25-30 ℃ and the concentration of 30-60 mu W/cm 2 Carrying out UV-B irradiation and 30-60 mu mol/L spermidine aqueous solution spraying germination for 6-12 h of intensity, wherein the conditions are 3-6 d of germination;
(2) Preparing wheat flour: selecting barley seedlings with the seedling length of 8-13 cm, removing fibrous roots, cleaning, removing clear water on the surfaces of the seedlings by a hydro-extracting machine, quick-freezing for 4-6 hours at-80-196 ℃, then placing the barley seedlings in a tray of a freeze dryer, setting the temperature to-60-90 ℃, vacuumizing after freezing for 20-30 min, and freeze-drying for 24-36 hours, wherein the vacuum degree is 0.8-5.0 Pa; crushing the dried tender seedlings to particles with the diameter of 3-5 mm by using a coarse crusher, and then performing ultrafine crushing at a low temperature to obtain 300-500-mesh whole barley seedling powder;
(3) Mixing and blending: the whole barley seedling powder, the green tea powder, the honeysuckle and the chrysanthemum are placed in a mixer to be fully stirred and uniformly mixed, wherein the mass percentages of the materials are 70-80% of the whole barley seedling powder, 5-20% of the green tea powder, 5-7% of the honeysuckle and 5-7% of the chrysanthemum, and a proper amount of water is added.
(4) Homogenizing and degassing: homogenizing the prepared slurry at 10-15 MPa for the first time, then increasing the pressure to 25-35 MPa, homogenizing the slurry for the second time at 65-70 ℃; degassing according to the known technology at 60-70 ℃ and 0.05-0.10 MPa vacuum degree;
(5) Sterilizing and filling: according to the known sterilization method, the barley tea beverage is sterilized instantaneously at a high temperature of 121-135 ℃ for 3-10 s, cooled to room temperature and filled aseptically.
Advantageous effects
The invention has the following advantages:
(1) By adopting biological germination technology, the enrichment of protocatechuic acid, sinapic acid, p-hydroxybenzoic acid, p-coumaric acid, ferulic acid and other phenolic acids is effectively promoted, and the nutritional value and the health care function of the barley tea beverage are improved.
(2) The fresh barley germs are used as raw materials, barley malt powder is prepared by adopting a freeze-drying and grinding method, and then the barley malt powder is mixed, prepared and filled, so that the flavor and active ingredients of the product are furthest preserved.
4. Detailed description of the preferred embodiments
Example 1
Selecting barley seeds with bright color, full grains and high germination rate as raw materials; soaking and sterilizing with 0.5% (W/v) sodium hypochlorite aqueous solution for 15min, washing with deionized water to neutral pH, soaking with clear water at 25-30deg.C for 4-8 hr, transferring into germination machine, and soaking at 25deg.C and 30 μW/cm 2 Carrying out UV-B irradiation and 60 mu mol/L spermidine aqueous solution spraying germination for 6 hours under the conditions of intensity and 6 days; selecting barley seedlings with 13cm seedling length, removing fibrous roots, cleaning, removing surface clear water on the tender seedling surface by a hydro-extracting machine, quick-freezing for 4-6 hours at-80 to-196 ℃, then placing in a tray of a freeze dryer, setting the temperature to-60 to-90 ℃, vacuumizing after freezing for 20-30 min, and freeze drying for 24-36 hours at the vacuum degree of 0.8-5.0 Pa; crushing the dried tender seedlings to particles with the diameter of 3-5 mm by using a coarse crusher, and then performing ultrafine crushing at a low temperature to obtain 300-500-mesh whole barley seedling powder; mixing 70% of barley seedling whole powder, 20% of green tea powder, 5% of honeysuckle and 5% of chrysanthemum according to the mass ratio, placing the mixture into a mixer for uniform stirring, and mixing purified water according to the feed liquid ratio (w/v) of 1:5; homogenizing the prepared slurry at 10-15 MPa for one time, and then increasing the pressureCarrying out secondary homogenization until the pressure reaches 25-35 MPa, wherein the homogenization temperature is 65-70 ℃; degassing at 60-70 deg.c and 0.05-0.10 MPa vacuum degree; the barley tea beverage is sterilized instantly at high temperature of 121-135 ℃ for 3-10 s, cooled to room temperature and aseptically filled, and the phenolic acid content in the prepared product is 30mg/100mL.
Example 2
Barley was selected, sterilized, and steeped as in example 1, and then transferred to a germinating machine at 50. Mu.W/cm at 25 ℃ 2 Carrying out UV-B irradiation and 50 mu mol/L spermidine aqueous solution spraying germination for 9 hours under the conditions of 4 days; selecting barley seedlings with 10cm seedlings, and preparing barley seedling powder by the same method as in the example 1; mixing and blending the barley seedling powder according to the mass ratio of 74% of barley seedling powder, 14% of green tea powder, 6% of honeysuckle and 6% of chrysanthemum, putting the barley seedling powder and the honeysuckle into a mixer for uniformly stirring, and mixing purified water according to the feed-liquid ratio (w/v) of 1:6; the homogenization, degassing, sterilization and filling processes were the same as in example 1. The phenolic acid content of the prepared product is 40mg/100mL.
Example 3
Barley was selected, sterilized, and steeped as in example 1, and then transferred to a germinating machine at 60. Mu.W/cm at 25 ℃ 2 Carrying out UV-B irradiation and 30 mu mol/L spermidine aqueous solution spraying germination for 12 hours under the conditions of 3 days; selecting barley seedlings with the seedling length of 8cm, and preparing barley seedling powder by the same method as in the example 1; mixing 80% of barley seedling whole powder, 6% of green tea powder, 7% of honeysuckle and 7% of chrysanthemum according to the mass ratio, placing the mixture into a mixer for uniform stirring, and mixing purified water according to the feed liquid ratio (w/v) of 1:8; the homogenization, degassing, sterilization and filling processes were the same as in example 1. The phenolic acid content of the prepared product is 50mg/100mL.
The embodiments of the present invention have been described in detail above, but this is merely an example for the convenience of understanding and should not be construed as limiting the scope of the invention. Likewise, any person skilled in the art can make various equivalent changes or substitutions according to the technical solution of the present invention and the description of the preferred embodiments thereof, but all such changes or substitutions shall fall within the scope of the claims of the present invention.
Claims (2)
1. A method for producing barley tea beverage rich in phenolic acid is characterized in that barley grains are subjected to UV-B irradiation and spermidine water solution spraying germination to obtain barley malt seedlings rich in phenolic acid, green tea powder, honeysuckle and chrysanthemum are added through washing, vacuum freeze drying and low-temperature superfine grinding, leaching, blending, homogenizing, degassing, sterilizing and aseptic filling, and the barley tea beverage rich in phenolic acid is prepared specifically by the following steps:
(1) Spray germination
A. Sterilizing and soaking: selecting barley seeds with bright color, full grains and high germination rate as raw materials; soaking and disinfecting for 15min by using 0.5% (w/v) sodium hypochlorite aqueous solution, flushing with deionized water until the pH is neutral, soaking for 4-8 h by using clear water at 15-25 ℃ to enable the barley seeds to fully absorb water;
B. stress germination: placing the soaked barley grains into a germination machine, and at 15-30 ℃ and 30-60 mu W/cm 2 Carrying out UV-B irradiation and 30-60 mu mol/L spermidine aqueous solution spraying germination for 6-12 h/d under the conditions of 3-6 d germination;
(2) Preparing wheat flour: selecting barley seedlings with the seedling length of 8-13 cm, removing fibrous roots, cleaning, removing clear water on the surfaces of the seedlings by a hydro-extracting machine, quick-freezing for 4-6 hours at-80-196 ℃, then placing the barley seedlings in a tray of a freeze dryer, setting the temperature to-60-90 ℃, vacuumizing after freezing for 20-30 min, and freeze-drying for 24-36 hours, wherein the vacuum degree is 0.8-5.0 Pa; crushing the dried tender seedlings to particles with the diameter of 3-5 mm by using a coarse crusher, and then performing ultrafine crushing at a low temperature to obtain 300-500-mesh whole barley seedling powder;
(3) Mixing and blending: placing the barley seedling whole powder, the green tea powder, the honeysuckle and the chrysanthemum into a mixer, fully stirring, uniformly mixing, wherein the mass percentages of the materials are 70-80% of the barley seedling whole powder, 5-20% of the green tea powder, 5-7% of the honeysuckle and 5-7% of the chrysanthemum, and adding a proper amount of water;
(4) Homogenizing and degassing: homogenizing the prepared slurry at 10-15 MPa for the first time, then increasing the pressure to 25-35 MPa, homogenizing the slurry for the second time at 65-70 ℃; degassing at 60-70 deg.c and 0.05-0.10 MPa vacuum degree;
(5) Sterilizing and filling: and (3) carrying out high-temperature instantaneous sterilization on the barley tea beverage for 3-10 s at the high temperature of 121-135 ℃, cooling to room temperature, and carrying out aseptic filling.
2. The method for producing a barley tea beverage rich in phenolic acid according to claim 1, wherein the phenolic acid content in the product is 30.0 to 50.0mg/100mL.
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Citations (3)
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| CN101214079A (en) * | 2008-01-02 | 2008-07-09 | 兴化市绿禾食品有限公司 | Barley seedling powder solid beverage and production technology thereof |
| JP2008239547A (en) * | 2007-03-27 | 2008-10-09 | Toyobo Co Ltd | Plant-derived activator and extracellular matrix production promoter |
| CN110150120A (en) * | 2019-05-31 | 2019-08-23 | 扬州大学 | Alpha-aminobutyric acid content and the production method of yield is improved in a kind of enrichment beans bean sprout |
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| JP2008239547A (en) * | 2007-03-27 | 2008-10-09 | Toyobo Co Ltd | Plant-derived activator and extracellular matrix production promoter |
| CN101214079A (en) * | 2008-01-02 | 2008-07-09 | 兴化市绿禾食品有限公司 | Barley seedling powder solid beverage and production technology thereof |
| CN110150120A (en) * | 2019-05-31 | 2019-08-23 | 扬州大学 | Alpha-aminobutyric acid content and the production method of yield is improved in a kind of enrichment beans bean sprout |
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| NaCl-CaCl_2处理对发芽大豆酚类物质富集及抗氧化能力的影响;余茜;马燕;范丹君;龚茹怡;王沛;顾振新;杨润强;;食品与发酵工业(01);第156-162页 * |
| 亚精胺对盐胁迫下紫苏种子萌发和幼苗生理特性的影响;张春平;何平;喻泽莉;杜丹丹;胡世俊;;中草药(07);第1407-1412页 * |
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