CN112913920A - Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof - Google Patents
Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof Download PDFInfo
- Publication number
- CN112913920A CN112913920A CN202110094968.5A CN202110094968A CN112913920A CN 112913920 A CN112913920 A CN 112913920A CN 202110094968 A CN202110094968 A CN 202110094968A CN 112913920 A CN112913920 A CN 112913920A
- Authority
- CN
- China
- Prior art keywords
- barley
- fermented milk
- powder
- meal replacement
- young leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food, and particularly discloses meal replacement sheep fermented milk based on barley loff and a preparation method and application thereof. The meal replacement goat fermented milk based on barley young leaves provided by the invention adopts raw goat milk, barley young leaf powder, bacteria powder, xylitol, stevioside, highland barley and cassava rounds and the like as raw materials, increases the chewing feeling and satiety of the product by providing the highland barley and cassava rounds, and simultaneously adopts the barley young leaf powder and/or barley young leaf polysaccharide, so that the product can promote the intestinal tract movement of a human body, has strong oxidation resistance and cholesterol reduction capability, and solves the problems that most of the existing meal replacement yogurt products have single function and cannot have strong oxidation resistance and cholesterol reduction capability at the same time. The provided preparation method is simple, and the prepared product has strong oxidation resistance and cholesterol reduction capability and wide market prospect.
Description
Technical Field
The invention relates to the technical field of food, in particular to meal replacement sheep fermented milk based on barley loff and a preparation method and application thereof.
Background
The barley young leaf powder is also called barley leaf powder, is prepared by the low-temperature freeze drying and crushing technology of barley young leaves, and can greatly retain the nutrient substances in the barley young seedlings. With the rise of meal replacement concepts, people are increasingly excluded from high calorie and high fat diets, and more people are pursuing low calorie and nutritionally balanced diets. The meal replacement belongs to weight management health food, and yoghurt, protein powder, milk shake and enzyme are common meal replacement products.
At present, the basic characteristics of the domestic yoghourt market are rapid growth, serious product homogenization and single function, and the fact that the goat milk and the goat yogurt are greatly lacked in the market means that the yoghourt has huge innovation potential and market development space. Therefore, the above technical solutions have the following disadvantages in practical applications: most of the meal replacement yogurt products in the prior art have single functions, and have the problem that the yogurt products cannot have strong antioxidant capacity and cholesterol reducing capacity at the same time.
Disclosure of Invention
The embodiment of the invention aims to provide meal replacement goat fermented milk based on barley young leaves, and the problem that most of existing meal replacement yogurt products in the background art are single in function and cannot have strong antioxidant capacity and cholesterol reducing capacity at the same time is solved.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
the meal replacement sheep fermented milk based on barley Rumex japonicus comprises the following raw materials in parts by weight: 400 parts of raw goat milk, 1-5 parts of barley phyllanthus powder, 0.1-1.5 parts of fungus powder, 5-10 parts of xylitol, 0.01-0.05 part of stevioside and a proper amount of highland barley and cassava kernels; wherein the barley young leaf powder is prepared by freeze-drying and crushing barley young leaves into powder.
Another object of the embodiment of the invention is to provide a preparation method of the barley-loving-based meal-replacement goat fermented milk, which specifically comprises the following steps:
1) weighing raw goat milk according to a proportion, mixing the raw goat milk with the bacterial powder, fermenting at a constant temperature, refrigerating at a low temperature of 2-6 ℃, and then self-ripening to obtain goat fermented milk;
2) and adding the prepared barley young leaf powder, xylitol, stevioside and highland barley cassava kernels into the sheep fermented milk, and uniformly stirring to obtain the meal replacement sheep fermented milk based on the barley young leaves.
Another object of the embodiments of the present invention is to provide an application of the preparation method of the barley-young leaf-based meal replacement sheep fermented milk in food processing.
Compared with the prior art, the invention has the beneficial effects that:
according to the barley young leaf-based meal replacement goat fermented milk provided by the embodiment of the invention, raw goat milk, barley young leaf powder, bacterium powder, xylitol, stevioside, highland barley cassava rounds and the like are used as raw materials, the chewing feeling and satiety of the product are increased by providing the highland barley cassava rounds, and meanwhile, the barley young leaf powder and/or barley young leaf polysaccharide are/is adopted, so that the intestinal tract movement of a human body can be promoted, the barley young leaf-based meal replacement goat fermented milk has strong oxidation resistance and cholesterol reduction capability, and the problems that most of existing meal replacement yogurt products are single in function and cannot have strong oxidation resistance and cholesterol reduction capability at the same time are solved. The provided preparation method is simple, the prepared product has strong antioxidant capacity and cholesterol reducing capacity, meets the requirements of numerous busy modern people who pursue healthy, nutritional and convenient life modes, and has wide market prospect.
Drawings
Fig. 1 is a flowchart of a preparation method of meal replacement sheep fermented milk based on barley loff according to an embodiment of the present invention.
Fig. 2 is a flowchart of a method for preparing meal replacement sheep fermented milk based on barley young leaves according to another embodiment of the present invention.
Fig. 3 is a flow chart of a process for preparing barley leaf powder according to another embodiment of the present invention.
FIG. 4 is a flow chart of a method for preparing barley mallotus japonicus polysaccharides according to another embodiment of the present invention.
Fig. 5 is a flowchart of a preparation method of highland barley-cassava round provided by another embodiment of the present invention.
FIG. 6 is a standard graph of protein content versus corrected absorbance.
FIG. 7 is a graph of standard antioxidant capacity versus corrected absorbance.
Fig. 8 is a bar graph of antioxidant capacity.
FIG. 9 is a standard graph of cholesterol amount versus corrected absorbance.
Fig. 10 is a graph of a standard of satiety detection.
Detailed Description
The invention is described in further detail below with reference to the figures and specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
In the embodiment of the invention, the meal replacement sheep fermented milk based on barley loff comprises the following raw materials in parts by weight: 400 parts of raw goat milk, 1-5 parts of barley phyllanthus powder, 0.1-1.5 parts of fungus powder, 5-10 parts of xylitol, 0.01-0.05 part of stevioside and a proper amount of highland barley and cassava kernels; wherein the barley young leaf powder is prepared by freeze-drying and crushing barley young leaves into powder.
As another preferred embodiment of the invention, the barley-young leaf-based meal replacement sheep fermented milk comprises the following raw materials in parts by weight: 300 parts of raw goat milk, 1-3 parts of barley rhododendron leaf powder, 0.4-0.6 part of fungus powder, 8-9 parts of xylitol, 0.02-0.03 part of stevioside and a proper amount of highland barley and cassava kernels; wherein the barley young leaf powder is prepared by freeze-drying and crushing barley young leaves into powder.
Preferably, the barley-young leaf-based meal replacement sheep fermented milk comprises the following raw materials: 250ml of raw goat milk, 2g of barley young leaf powder, 0.5g of fungus powder, 8.5g of xylitol, 0.025g of stevioside and a proper amount of highland barley and cassava kernels; wherein the barley young leaf powder is prepared by freeze-drying and crushing barley young leaves into powder.
As another preferred embodiment of the invention, the highland barley-cassava wafer is obtained by kneading, wrapping and cooking cooked highland barley, cassava powder, barley-leave powder, xylitol and water as raw materials.
As another preferred embodiment of the invention, the highland barley and cassava kernels comprise the following raw materials in parts by weight: 10-30 parts of barley young leaf powder, 120 parts of cassava powder, 20-40 parts of xylitol, 180 parts of water and a proper amount of cooked highland barley.
Preferably, the preparation method of the highland barley and cassava dumpling comprises the following steps:
boiling: adding 30g of xylitol and 150g of purified water into the pot, boiling, decocting into syrup, and turning off the fire.
Kneading: adding 20g of barley young leaf powder and 100g of cassava powder into the boiled syrup while the syrup is hot, quickly stirring until the mixture becomes flocculent dough, placing the flocculent dough on a chopping board, adding 10-20g of cassava powder, and kneading into smooth and non-sticky dough.
And (3) packaging: cutting the dough into small parts (0.4g), wrapping with cooked highland barley, and kneading into small round (radius about 7 mm).
Fourthly, cooking: and (3) after the water is boiled, putting the small dumpling in the water, fishing out the small dumpling when the small dumpling floats, and immersing the small dumpling in cold water for shaping to obtain the highland barley and cassava dumpling.
As another preferred embodiment of the present invention, the fineness of the barley young leaf powder is 400-600 mesh (preferably 500 mesh).
Preferably, the preparation process of the barley young leaf powder comprises the following steps:
water culture of barley seeds: soaking barley seeds in water overnight, spreading on a encryption disc uniformly, covering with a piece of wet seedling paper, spraying water 4-6 times a day until the seeds grow a centimeter of green bud, uncovering the seedling paper, and pouring a proper amount of water into the bottom of the encryption disc to make the seed roots fully absorb water.
Cutting wheat seedlings: harvesting when the wheat seedlings grow to 20-30cm, selecting the barley young leaves at the upper end, and removing the pest and pollution parts.
Thirdly, cleaning: cleaning with purified water, soaking for 4-6 min, and washing for more than three times to remove dust and other impurities.
Freezing and crushing: drying the cleaned wheat seedlings at low temperature, putting the wheat seedlings into a grinder, freezing and grinding the wheat seedlings at low temperature (the grinding fineness is 500 meshes), and collecting the product.
Vacuum sublimation: vacuum freeze-sublimation drying.
Sieving: superfine filtering with a test screen to obtain 500-mesh barley young leaf powder.
As another preferred embodiment of the invention, the raw material of the barley-young-leaf-based meal replacement sheep fermented milk further comprises a proper amount of barley young-leaf polysaccharide; wherein the barley young leaf polysaccharide is obtained by extracting barley young leaf powder by an ultrasonic extraction method.
As another preferred embodiment of the present invention, the barley young leaf polysaccharide is prepared by adding barley young leaf powder into water according to a ratio of material to liquid of 1:20-40, ultrasonically pulverizing, heating at 60-80 ℃ (preferably 70 ℃), centrifuging, collecting supernatant, precipitating with ethanol to obtain precipitate, dissolving in water, removing protein, dialyzing, and lyophilizing to obtain the barley young leaf polysaccharide.
Preferably, the ultrasonic crushing is to put the materials into an ultrasonic cell crusher, and the total time is set to be 30min, 9.9s for ultrasonic on, 0s for ultrasonic off and 60%.
Preferably, the preparation method of the barley mallotus japonicus polysaccharide comprises the following steps:
firstly, raw material configuration (material-liquid ratio is 1: 30): accurately weighing 5.00g of 100-mesh barley Ruye powder, and weighing 150ml of distilled water in a measuring cylinder to dissolve.
Auxiliary extraction: wrapping the prepared solution with ice, placing into an ultrasonic cell crusher, setting the total time for 30min, turning on the ultrasonic for 9.9s, turning off the ultrasonic for 0s, and setting the total time to 60%.
Thirdly, heating in water bath: the time is 2h, and the temperature is 70 ℃.
Fourthly, centrifugation: pouring the solution heated in the water bath into a centrifuge tube, placing into a centrifuge, setting the rotation speed of 9500 r/min for 15min, and pouring the supernatant into a conical flask.
Alcohol precipitation: the supernatant from a 150ml Erlenmeyer flask was pipetted into a glass bottle, 800ml of 95% ethanol was added, and the mixture was refrigerated overnight in a refrigerator.
Dissolving again: pouring the refrigerated solution into a centrifuge tube, placing into a centrifuge, setting the rotation speed of 9500 r/min for 10min, pouring out the supernatant, adding 1ml of distilled water, and repeatedly sucking by a pipette until the precipitate is completely dissolved.
Removing protein: and respectively sucking 350 microliters of Sevcage (n-butanol: chloroform: 4:1) and 1.5ml of solution obtained after dissolving the precipitate into a centrifugal tube, shaking, putting into a centrifugal machine, setting the rotating speed of 9500 r/min, centrifuging for 10min, and sucking supernatant. Repeat the above steps 5 times.
And eighthly, dialysis: putting the supernatant in the step (c) into a dialysis bag, and soaking with a proper amount of distilled water for 72 hours.
Ninthly, freeze-drying: and putting the obtained substance into a culture dish, putting the culture dish into a freeze dryer, and freeze-drying until no ice exists in the culture dish to obtain the product barley phyllostachys polysaccharose.
In the embodiment of the invention, live goat milk fermentation is adopted, the nutrition of the diet is comprehensive and balanced, fresh barley leaves are mixed with the fragrant and mellow goat fermented milk, the cassava balls are soft and smooth, fragrant, sweet, soft and glutinous rice wrap the whole highland barley, the Q elasticity is sufficient, and the process of chewing by the highland barley in the highland barley cassava balls is more interesting. The product has the following characteristics: (1) the natural water culture barley young leaf is used as a raw material, and the product is prepared by low-temperature freeze drying and crushing, so that the natural active ingredients of the barley young leaf are reserved, the dietary fiber of the product is increased, and the content of the dietary fiber is up to 45%. (2) The addition of purified barley phyllanthus polysaccharide can improve the oxidation resistance and cholesterol-reducing capability of the product. (3) The pure goat milk is fermented, and lactose molecules are small, so that lactose intolerance is avoided. (4) Highland barley and cassava powder are used as raw materials to prepare highland barley and cassava balls, so that satiety of the product is improved, and hunger is resisted for 3 hours. (5) The sweetening agent of the product is xylitol and stevioside, has no sucrose and no preservative, and is suitable for the majority of people.
The healthy meal replacement dairy product is formed by the goat fermented milk, the barley young leaf powder and/or the barley young leaf polysaccharide and the highland barley cassava round, so that the nutritional diversified requirements of a human body can be met, lactose intolerance is avoided, and full chewing feeling and satiety can be brought; xylitol and stevioside are used for replacing cane sugar, so that the good flavor of the product is ensured, and meanwhile, the heat of the product is reduced. In addition, the product has strong antioxidant capacity and cholesterol lowering capacity, and can become the first choice of a plurality of busy modern people who pursue healthy, nutritional and convenient life styles.
The embodiment of the invention also provides a preparation method of the meal replacement sheep fermented milk based on barley loff, which specifically comprises the following steps:
1) weighing raw goat milk according to a proportion, mixing the raw goat milk with the bacterial powder, fermenting at a constant temperature, refrigerating at a low temperature of 2-6 ℃, and then self-ripening to obtain goat fermented milk;
2) and adding the prepared barley young leaf powder, xylitol, stevioside and highland barley cassava kernels into the sheep fermented milk, and uniformly stirring to obtain the meal replacement sheep fermented milk based on the barley young leaves.
In another preferred embodiment of the present invention, the bacterial powder at least comprises lactobacillus bulgaricus, streptococcus thermophilus, kefir species and bifidobacterium lactis, and specifically, a shangchuan (Yixiang type) 10-strain flavor yoghurt starter manufactured by guangdong cis-shanghai science and technology ltd.
Preferably, in the preparation method of the barley-loving leaf-based meal replacement sheep fermented milk, the raw materials are weighed according to the following proportion: 250ml of raw goat milk, 2g of barley young leaf powder, 0.5g of fungus powder (Shangchuan (Yixiang type) 10 fungus flavor yoghourt starter produced by Guangdong Shunsheng Shangchuan technology limited), 8.5g of xylitol, 0.025g of stevioside and about 20 highland barley cassava balls.
As another preferred embodiment of the invention, the preparation method of the meal replacement sheep fermented milk based on barley loff further comprises a step of adding a proper amount of barley loff polysaccharide.
The embodiment of the invention also provides meal replacement sheep fermented milk based on barley loff prepared by the preparation method of meal replacement sheep fermented milk based on barley loff.
The embodiment of the invention also provides application of the preparation method of the barley-loff-based meal replacement sheep fermented milk in food processing.
The embodiment of the invention also provides application of the barley-loving leaf-based meal replacement sheep fermented milk in food processing.
The technical effects of the barley-flabellum-based meal replacement sheep fermented milk of the present invention will be further described below by way of specific examples.
Example 1
The meal replacement sheep fermented milk based on barley Ruye comprises the following raw materials: 250ml of raw goat milk, 2g of barley young leaf powder, 0.5g of fungus powder (Shangchuan (Yixiang type) 10 fungus flavor yoghourt starter produced by Guangdong Shunsheng Shangchuan technology limited), 8.5g of xylitol, 0.025g of stevioside and about 20 highland barley cassava balls.
In this embodiment, the process for preparing the barley young leaf powder comprises the following steps:
water culture of barley seeds: soaking barley seeds in water overnight, spreading on a encryption disc uniformly, covering with a piece of wet seedling paper, spraying water 4-6 times a day until the seeds grow a centimeter of green bud, uncovering the seedling paper, and pouring a proper amount of water into the bottom of the encryption disc to make the seed roots fully absorb water.
Cutting wheat seedlings: harvesting when the wheat seedlings grow to 20-30cm, selecting the barley young leaves at the upper end, and removing the pest and pollution parts.
Thirdly, cleaning: cleaning with purified water, soaking for 4-6 min, and washing for more than three times to remove dust and other impurities.
Freezing and crushing: drying the cleaned wheat seedlings at low temperature, putting the wheat seedlings into a grinder, freezing and grinding the wheat seedlings at low temperature (the grinding fineness is 500 meshes), and collecting the product.
Vacuum sublimation: vacuum freeze-sublimation drying.
Sieving: superfine filtering with a test screen to obtain 500-mesh barley young leaf powder.
In this embodiment, the preparation method of the barley-young leaf-based meal replacement sheep fermented milk comprises the following steps:
1) fermentation: weighing 250ml of raw goat milk, uniformly mixing with 0.5g of bacterial powder (Shangchuan (Yixiang type) 10-bacteria flavor yoghourt starter produced by Guangdong Shunsheng Shangchuan technology Co., Ltd.), putting into a yoghourt machine sterilized by boiling water in advance, and fermenting at constant temperature for 10h (specifically referring to the existing goat fermented milk fermentation process) to obtain a fermented material;
2) and (3) cold storage and after-ripening: refrigerating the fermented material at 2-6 deg.C, and self-aging to obtain fermented milk;
3) stirring: adding the prepared barley young leaf powder, xylitol, stevioside and highland barley and cassava kernels (8.5 g of xylitol, 0.025g of stevioside, about 20 highland barley and cassava kernels and 2g of barley young leaf powder) into the sheep fermented milk, and uniformly stirring to obtain the meal replacement sheep fermented milk based on the barley young leaves.
In this embodiment, the preparation method of the highland barley-cassava dumpling comprises the following steps:
boiling: adding 30g of xylitol and 150g of purified water into the pot, boiling, decocting into syrup, and turning off the fire.
Kneading: adding 20g of barley young leaf powder and 100g of cassava powder into the boiled syrup while the syrup is hot, quickly stirring until the mixture becomes flocculent dough, placing the flocculent dough on a chopping board, adding 10-20g of cassava powder, and kneading into smooth and non-sticky dough.
And (3) packaging: cutting the dough into small parts (0.4g), wrapping with cooked highland barley, and kneading into small round (radius about 7 mm).
Fourthly, cooking: and (3) after the water is boiled, putting the small dumpling in the water, fishing out the small dumpling when the small dumpling floats, and immersing the small dumpling in cold water for shaping to obtain the highland barley and cassava dumpling.
Example 2
Referring to fig. 1-5, the meal replacement sheep fermented milk based on barley young leaves comprises the following raw materials: 250ml of raw goat milk, 2g of barley leave powder, 0.5g of fungus powder (Shangchuan (Yixiang type) 10 fungus flavor yoghourt starter produced by Guangdong Shunsheng Shanghai science and technology Limited), 8.5g of xylitol, 0.025g of stevioside, about 20 highland barley cassava rounds and a proper amount of barley leave polysaccharide.
In this embodiment, referring to fig. 3, the process for preparing barley leaf powder comprises the following steps:
water culture of barley seeds: soaking barley seeds in water overnight, spreading on a encryption disc uniformly, covering with a piece of wet seedling paper, spraying water 4-6 times a day until the seeds grow a centimeter of green bud, uncovering the seedling paper, and pouring a proper amount of water into the bottom of the encryption disc to make the seed roots fully absorb water.
Cutting wheat seedlings: harvesting when the wheat seedlings grow to 20-30cm, selecting the barley young leaves at the upper end, and removing the pest and pollution parts.
Thirdly, cleaning: cleaning with purified water, soaking for 4-6 min, and washing for more than three times to remove dust and other impurities.
Freezing and crushing: drying the cleaned wheat seedlings at low temperature, putting the wheat seedlings into a grinder, freezing and grinding the wheat seedlings at low temperature (the grinding fineness is 500 meshes), and collecting the product.
Vacuum sublimation: vacuum freeze-sublimation drying.
Sieving: superfine filtering with a test screen to obtain 500-mesh barley young leaf powder.
In this embodiment, referring to fig. 5, the preparation method of the highland barley-cassava round comprises the following steps:
boiling: adding 30g of xylitol and 150g of purified water into the pot, boiling, decocting into syrup, and turning off the fire.
Kneading: adding 20g of barley young leaf powder and 100g of cassava powder into the boiled syrup while the syrup is hot, quickly stirring until the mixture becomes flocculent dough, placing the flocculent dough on a chopping board, adding 10-20g of cassava powder, and kneading into smooth and non-sticky dough.
And (3) packaging: cutting the dough into small parts (0.4g), wrapping with cooked highland barley, and kneading into small round (radius about 7 mm).
Fourthly, cooking: and (3) after the water is boiled, putting the small dumpling in the water, fishing out the small dumpling when the small dumpling floats, and immersing the small dumpling in cold water for shaping to obtain the highland barley and cassava dumpling.
In this example, referring to fig. 1-2, the preparation method of the barley-young leaf-based meal replacement sheep fermented milk comprises the following steps:
1) fermentation: weighing 250ml of raw goat milk, uniformly mixing with 0.5g of bacterial powder (Shangchuan (Yixiang type) 10-bacteria flavor yoghourt starter produced by Guangdong Shunsheng Shangchuan technology Co., Ltd.), putting into a yoghourt machine sterilized by boiling water in advance, and fermenting at constant temperature for 10h (specifically referring to the existing goat fermented milk fermentation process) to obtain a fermented material;
2) and (3) cold storage and after-ripening: refrigerating the fermented material at 2-6 deg.C, and self-aging to obtain fermented milk;
3) stirring: adding the prepared barley young leaf powder, barley young leaf polysaccharide, xylitol, stevioside and highland barley and cassava rounds (8.5 g of xylitol, 0.025g of stevioside, about 20 highland barley and cassava rounds and 2g of barley young leaf powder) into the sheep fermented milk, and uniformly stirring to obtain the meal replacement sheep fermented milk based on the barley young leaves.
In this example, referring to fig. 4, the preparation method of barley phyllostachys comprises the following steps:
firstly, raw material configuration (material-liquid ratio is 1: 30): accurately weighing 5.00g of 100-mesh barley Ruye powder, and weighing 150ml of distilled water in a measuring cylinder to dissolve.
Auxiliary extraction: wrapping the prepared solution with ice, placing into an ultrasonic cell crusher, setting the total time for 30min, turning on the ultrasonic for 9.9s, turning off the ultrasonic for 0s, and setting the total time to 60%.
Thirdly, heating in water bath: the time is 2h, and the temperature is 70 ℃.
Fourthly, centrifugation: pouring the solution heated in the water bath into a centrifuge tube, placing into a centrifuge, setting the rotation speed of 9500 r/min for 15min, and pouring the supernatant into a conical flask.
Alcohol precipitation: the supernatant from a 150ml Erlenmeyer flask was pipetted into a glass bottle, 800ml of 95% ethanol was added, and the mixture was refrigerated overnight in a refrigerator.
Dissolving again: pouring the refrigerated solution into a centrifuge tube, placing into a centrifuge, setting the rotation speed of 9500 r/min for 10min, pouring out the supernatant, adding 1ml of distilled water, and repeatedly sucking by a pipette until the precipitate is completely dissolved.
Removing protein: and respectively sucking 350 microliters of Sevcage (n-butanol: chloroform: 4:1) and 1.5ml of solution obtained after dissolving the precipitate into a centrifugal tube, shaking, putting into a centrifugal machine, setting the rotating speed of 9500 r/min, centrifuging for 10min, and sucking supernatant. Repeat the above steps 5 times.
And eighthly, dialysis: putting the supernatant in the step (c) into a dialysis bag, and soaking with a proper amount of distilled water for 72 hours.
Ninthly, freeze-drying: and putting the obtained substance into a culture dish, putting the culture dish into a freeze dryer, and freeze-drying until no ice exists in the culture dish to obtain the product barley phyllostachys polysaccharose.
Example 3
In this example, in order to examine the effect of the addition amount of barley leaf powder on the barley leaf-based meal replacement goat fermented milk, the barley leaf-based meal replacement goat fermented milk was prepared by referring to the method of example 2. Specifically, the addition amounts of the barley young leaf powder in the meal replacement goat fermented milk based on the barley young leaf are respectively set to be 0.4g/100ml, 0.6g/100ml, 0.8g/100ml, 1.0g/100ml and 1.2g/100ml, and then product detection is carried out, and specific product detection results are shown in table 1.
TABLE 1 Table of the results of the test of the influence of the amount of barley leaf powder added on the product
| Addition amount (g/100ml) | Color | Tissue state | pH value | Taste of the product |
| 0.4 | Milk white | Uniform and viscous | 6.12 | Mimi, sour |
| 0.6 | Light green | Uniform and viscous | 6.19 | Thick, slightly sour |
| 0.8 | Light green | Uniform and viscous | 6.25 | A proper acidity |
| 1.0 | Green colour | Slightly caking | 6.29 | Is dry and slightly bitter |
| 1.2 | Dark green | The caking phenomenon is obvious | 6.32 | Dry, astringent and bitter |
From table 1, it can be seen that: the optimum addition amount of barley young leaf powder is 0.8g/100 ml.
Example 4
In this example, in order to examine the effect of the barley grass meal count on the barley grass-based meal replacement sheep fermented milk, the barley grass-based meal replacement sheep fermented milk was prepared by referring to the method of example 2. Specifically, the mesh number of the barley grass leaf powder is set to 100 meshes, 300 meshes, 500 meshes and 1000 meshes respectively, and then product detection is carried out, and specific product detection results are shown in table 2.
TABLE 2 table of the results of the tests on the influence of the grain size of barley leaves on the product
| Number of meshes | Color | Tissue state | pH value | Taste of the product |
| 100 | Light green | Uniform and viscous | 6.19 | Dryness and astringency |
| 300 | Light green | Uniform and viscous | 6.21 | Is drier and astringent |
| 500 | Light green | Uniform and viscous | 6.25 | Continuous density |
| 1000 | Light green | Uniform and viscous | 6.27 | Is drier and astringent |
From table 2, it can be seen that: the optimal mesh number of the barley young leaf powder is 500 meshes.
Example 5
In this example, in order to examine the effect of the addition amount of the sugar substitutes (stevioside and xylitol) on barley-flabellum-based meal replacement sheep fermented milk, barley-flabellum-based meal replacement sheep fermented milk was prepared by referring to the method of example 2. Specifically, the addition amounts of stevioside and xylitol were set according to the ratios in table 3, respectively, and then product testing was performed, with specific product testing results shown in table 3.
Table 3 table of test results of influence of sugar addition amount on product
From table 3, it can be seen that: the optimum addition amount of sugar substitute is stevioside 0.010g/100ml, and xylitol 3.4g/100 ml.
Example 6
In this example, in order to investigate the effect of the inoculum size and the inoculation time of the bacterial powder on the barley-frond-based meal replacement sheep fermented milk, the barley-frond-based meal replacement sheep fermented milk was prepared by referring to the method of example 2. Specifically, the inoculum size and the inoculation time of the bacterial powder are set according to the mixture ratio in table 4, and then the product detection is performed, and the specific product detection result is shown in table 4.
TABLE 4 Table of the results of the test of the effect of the inoculum size of the bacterial powder and the inoculation time on the product
| Inoculum size (g/100ml) | Fermentation time (h) | Tissue state | pH value |
| 0.10 | 10 | Not sticky and rich in whey | 5.83 |
| 0.15 | 10 | Slightly sticky and slightly rich in whey | 5.82 |
| 0.20 | 10 | Sticky and less whey | 5.83 |
| 0.20 | 12 | Slightly sticky and rich in whey | 5.71 |
| 0.25 | 10 | Sticky and rich in whey | 5.82 |
From table 4, it can be seen that: the optimal inoculation amount of the bacterial powder is 0.2g/100ml, and the inoculation time is 10 h.
The experiments prove that the product is weak in acidity in general.
Example 7
In this example, the barley-young leaf-based meal replacement sheep fermented milk prepared in example 2 was subjected to protein content detection, and specific product detection results are shown in tables 5 and 6.
TABLE 5 absorbance result table for protein content detection of product
| Absorbance value (595nm) | Product(s) |
| Stock solution | 3.336 |
| 2 times dilution | 2.429 |
| 4 times dilution | 1.744 |
| 8 times dilution | 1.19 |
| 16 times dilution | 0.867 |
| 32 times dilution | 0.704 |
TABLE 6 protein content test results of the product
| Protein content (mg/ml) | Product(s) |
| 1 | 11.5mg |
| 500 | 5.75g |
From tables 5 and 6, it can be seen that: the product contains 5.75g of protein per 500ml meal replacement sheep fermented milk.
The protein content detection method comprises the following steps:
(1) detection kit adopting Coomassie brilliant blue
(2) Preparing a sample to be tested: and (3) sucking 1ml of meal replacement sheep fermented milk based on barley loff as a stock solution by a liquid transfer gun, and sequentially diluting by 2 times, 4 times, 8 times, 16 times and 32 times.
(3) 5 mu L of meal replacement sheep fermented milk diluent with various concentrations based on barley loff and 100 mu L of Coomassie brilliant blue solution are added into the detection holes and mixed evenly, and the absorbance is detected at 595 nm.
(4) Standard curve plot of protein content versus corrected absorbance values is referenced to kit instructions of fig. 6.
Example 8
In this example, the barley-young leaf-based meal replacement sheep fermented milk prepared in example 2 was tested for antioxidant capacity, and the specific product test results are shown in table 7.
TABLE 7 Absorbance test result table for antioxidant ability of product
| ABTS | Absorbance value (473nm) | Degree of dilution | Barley leaf polysaccharide | Sheep fermented milk | Barley leaf sheep fermented milk |
| 1.5mM | 0.047 | Stock solution | 0.573 | 1.031 | 1.582 |
| 1.2mM | 0.056 | 2 times dilution | 0.561 | 0.569 | 0.594 |
| 0.9mM | 0.200 | 4 times dilution | 0.384 | 0.351 | 0.372 |
| 0.6mM | 0.384 | 8 times dilution | 0.586 | 0.269 | 0.280 |
| 0.3mM | 0.580 | 16 times dilution | 0.638 | 0.295 | 0.369 |
| 0.15mM | 0.627 | 32 times dilution | 0.656 | 0.451 | 0.478 |
Wherein, the ABTS method is adopted in the total oxidation resistance detection experiment, and the method comprises the following steps:
1) ABTS working solution preparation: the pipette gun sucks 100 mu L of ABTS solution and oxidant solution respectively, and stores the ABTS solution and the oxidant solution at room temperature in the dark for 12 hours. Diluted with PBS, at which time ABTS working stock was diluted 40-fold.
2) Preparing a sample to be tested:
a. standard curve solution preparation: pipette 10 μ LTrolox standard solution, diluted to 0.15, 0.3, 0.6, 0.9, 1.2 and 1.5mM in PBS.
b. Preparing a barley young leaf polysaccharide solution to be tested: 0.02g of polysaccharide is accurately weighed, dissolved in 80 mu LPBS phosphate buffer solution to serve as stock solution, and diluted by 2 times, 4 times, 8 times, 16 times and 32 times in sequence.
c. Preparing a sheep yeast milk to-be-tested solution: the liquid-transfering gun sucks 1000 mu L of sheep yeast, dissolves the sheep yeast in 500 mu LPBS phosphate buffer solution as stock solution, and sequentially dilutes the sheep yeast by 2 times, 4 times, 8 times, 16 times and 32 times.
d. Preparing a barley and young sheep yeast milk to be tested: the liquid transfer gun sucks 1000 mu L of barley malted sheep yeast milk, dissolves the barley malted sheep yeast milk in 500 mu LPBS phosphate buffer solution as stock solution, and sequentially performs 2-fold, 4-fold, 8-fold, 16-fold and 32-fold dilution.
3) Preparing a detection hole solution:
a. add 10. mu.L PBS and 10. mu.L ATSC to the blank control well and mix gently.
b. And adding 10 mu L of Trolox standard solution with various concentrations and 10 mu L of LABTS working solution into the standard curve detection hole, and gently mixing.
c. mu.L of each sample and 10. mu.L of LABTS working solution were added to the sample wells and mixed gently.
4) Drawing of standard curve
The absorbance (OD) values of the respective test wells measured at a wavelength of 473nm were subjected to linear regression, and a standard curve was plotted as shown in FIG. 7, which is a standard curve of oxidation resistance versus corrected absorbance.
From the results of fig. 7, the antioxidant capacity results table shown in table 8 was obtained.
TABLE 8 antioxidant Capacity results Table
As shown in fig. 8, the antioxidant capacity histogram is plotted according to table 8, and it is found that: the barley malted leaf polysaccharide has stronger oxidation resistance which reaches 2.4mM troox. The antioxidant capacity of the barley-sheep-leaf fermented milk product is obviously higher than that of common sheep fermented milk.
The barley young leaf powder contains rich dietary fiber which can promote the intestinal peristalsis of human body. Researches find that the barley young leaf polysaccharide has strong antioxidant capacity and cholesterol reducing capacity, and the barley young leaf powder and the barley young leaf polysaccharide which are used as raw materials are added into the dairy product, so that the nutritional ingredients of the dairy product are enriched, and the benefits of the dairy product on the human health are increased.
Moreover, compared with cow milk, goat milk contains more alpha-lactalbumin and less casein, and the protein of goat milk forms a fine and soft curd in the stomach, so that the goat milk has small burden on the wall of the small intestine, is more easily absorbed by chyle in the small intestine and is not easy to accumulate into fat. The fat globules of the goat milk are smaller (the diameter of the fat globules of the cow milk is 3.5 μm, and the diameter of the fat globules of the goat milk is 2.2 μm), and the taste is tender, smooth and fragrant. The alpha-S1 casein in cow milk is an important allergen causing human body allergy, and accounts for 43% of total protein in cow milk and only 3% of total protein in goat milk. The goat milk lactose molecules are smaller, so that lactose intolerance is not easy to cause. Therefore, the goat milk is fermented into the yoghurt by taking the goat milk as the raw material, so that the nutrient components of the goat milk can be kept and can be easily absorbed, and the product is very suitable for people with cow milk allergy and lactose intolerance to eat.
Example 9
In this example, the barley young leaf-based meal replacement sheep fermented milk prepared in example 2 was tested for cholesterol-lowering ability, and the specific product test results are shown in table 9.
TABLE 9 results of cholesterol adsorption of different emulsions
| Absorbance value (550nm) | Sheep fermented milk | |
|
|
| For the first time | 1.192 | 1.579 | 1.889 | 1.924 |
| For the second time | 1.013 | 1.276 | 1.849 | 1.970 |
| The third time | 1.231 | 1.554 | 1.948 | 2.200 |
| Mean value of | 1.145 | 1.470 | 1.895 | 2.031 |
| Amount of cholesterol adsorbed | 1.386 | 1.810 | 2.235 | 2.543 |
The cholesterol-lowering capacity is detected by an in-vitro cholesterol adsorption experiment and an o-phthalaldehyde method, and the method specifically comprises the following steps:
1) preparing a working solution:
a. o-phthalaldehyde reagent: accurately weighing 100mg of o-phthalaldehyde, dissolving the o-phthalaldehyde into 100ml of absolute ethyl alcohol, and refrigerating and storing the o-phthalaldehyde in a brown bottle in dark place.
b. Mixing acid solution: mixing glacial acetic acid and concentrated sulfuric acid at a ratio of 1:1, and gently mixing.
c. Standard Cholesterol stock solution (1mg/ml) Cholesterol was weighed out accurately at 100mg and dissolved in glacial acetic acid to 100 ml.
d. And (4) accurately sucking 10ml of the standard cholesterol stock solution, and dissolving the standard cholesterol stock solution in absolute ethanol to 100 ml.
2) Preparing a sample to be tested:
a. standard curve solution preparation: accurately sucking 0.05ml, 0.10ml, 0.15ml, 0.20ml, 0.25ml, 0.30ml, 0.35ml and 0.40ml of cholesterol standard working solution into a colorimetric tube respectively, and adding glacial acetic acid until the final volume is 0.4ml, wherein the glacial acetic acid is used as a blank. Then 0.2ml of 1mg/ml o-phthalaldehyde reagent and 4.0ml of mixed acid are added into each tube in turn, and after uniform mixing, the mixture is kept stand for 10min in water bath at the temperature of 20-37 ℃.
b. Preparing a solution to be detected: adding distilled water with the volume 9 times that of the egg yolk into fresh egg yolk, and stirring to form milky liquid. Respectively taking 50g of diluted egg yolk liquid, putting the diluted egg yolk liquid into 5 conical bottles with the volume of 100mL, respectively adding 2.0g of sheep fermented milk, a mixed solution 1 (sheep fermented milk + xylitol + stevioside), a mixed solution 2 (sheep fermented milk + xylitol + stevioside + barley leave powder) and a mixed solution 3 (sheep fermented milk + xylitol + stevioside + barley leave powder + barley leave polysaccharide), adjusting the pH value to 2.0, centrifuging at 4000r/min for 20min, and sucking 0.04mL of supernate.
3) Preparing a detection hole solution:
a. 0.4ml of glacial acetic acid was added to the blank wells.
b. The standard curve test wells were each filled with 300. mu.L of standard curve solution, 3 times for each concentration solution.
c. 300 mu L of liquid to be detected is added into each sample detection hole, and each liquid to be detected is taken for three times.
4) Drawing of standard curve
The absorbance value (OD) of each detection well was measured at a wavelength of 550nm and subjected to linear regression, the cholesterol amount was taken as the abscissa and the corrected absorbance value was taken as the ordinate, and a standard curve was drawn as shown in FIG. 9, specifically, a standard curve of the cholesterol amount versus the corrected absorbance value.
Adsorption amount (mg. g)-1) Results shown in table 9 were obtained from experiments on the basis of the sample quality (amount of cholesterol in egg yolk liquid before adsorption-amount of cholesterol in egg yolk liquid after adsorption), and the results of the experiments showed that barley phyll powder and barley phyll polysaccharide contained in the product had cholesterol-lowering ability.
Example 10
In this example, the barley young leaf-based meal replacement sheep fermented milk prepared in example 2 was subjected to satiety detection, and specific satiety degree scoring criteria are shown in table 10.
TABLE 10 satiety degree scoring table
| Degree of satiety | Scoring |
| Very full | 9-10 |
| Is comparatively full | 7-8 |
| Is a little full | 5-6 |
| Is not very full | 3-4 |
| All being unsaturated | 0-2 |
The satiety detection method comprises the following steps:
1) the test population: 10 volunteers (5 male and 5 female) with no bad lifestyle habits were recruited and screened. The subjects were not investigated by questionnaires for digestive system diseases, endocrine system diseases and the like and related family history. The diet is not dieted and any medicine is not taken within one month. The mean age of the subjects was (20. + -.1).
2) Data acquisition: after fasting for 5h, a bottle of product (250ml) was started and food was consumed within 15 min.
3) And (3) SI calculation: the 10cm visual analog Scale questionnaire (VAS) and the LAppalainen, and other VAS tabular evaluation systems record the degree of satiety at seven time points, fasting (0min), 30, 60, 90, 120, 180, 240min post-ingestion. The degree of satiety is classified into 0 to 10, 0 being an empty stomach state and 10 being a very full state. And calculating the area under the satiety curve to obtain the SI.
4) Statistical analysis was performed using SPSS21.0 software. Normal distribution measures were expressed as x + -s, and comparisons between groups were performed using one-way analysis of variance. The difference is statistically significant when P is less than 0.01 or P is less than 0.05. The obtained satiety detection standard curve is shown in figure 10, and the experimental result shows that the product can maintain the satiety value of a human body to be more than 5 within 3 hours, and has a good satiety meal replacement effect.
Example 11
Compared with example 2, except that the raw materials of the meal replacement sheep fermented milk based on barley loff were: 150g of raw goat milk, 1g of barley leaf powder, 0.1g of mushroom powder, 5g of xylitol, 0.01g of stevioside and 5 highland barley and cassava rounds, the rest is the same as the example 2.
Example 12
Compared with example 2, except that the raw materials of the meal replacement sheep fermented milk based on barley loff were: 400g of raw goat milk, 5g of barley leaf powder, 1.5g of mushroom powder, 10g of xylitol, 0.05g of stevioside and 10 highland barley and cassava balls, the rest is the same as the example 2.
Example 13
Compared with example 2, except that the raw materials of the meal replacement sheep fermented milk based on barley loff were: 200g of raw goat milk, 1g of barley leaf powder, 0.4g of mushroom powder, 8g of xylitol, 0.02g of stevioside and 15 highland barley cassava rounds, the rest is the same as the example 2.
Example 14
Compared with example 2, except that the raw materials of the meal replacement sheep fermented milk based on barley loff were: 300g of raw goat milk, 3g of barley leaf powder, 0.6g of mushroom powder, 9g of xylitol, 0.03g of stevioside and 30 highland barley and cassava rounds, the rest are the same as the example 2.
Example 15
Compared with the embodiment 2, the highland barley and cassava dumpling comprises the following raw materials: 10g of barley young leaf powder, 110g of tapioca powder, 20g of xylitol, 120g of water and 1 grain of cooked highland barley, and the rest is the same as the example 2.
Example 16
Compared with the embodiment 2, the highland barley and cassava dumpling comprises the following raw materials: 30g of barley young leaf powder, 120g of cassava powder, 40g of xylitol, 180g of water and 1 grain of cooked highland barley, and the rest are the same as the example 2.
Example 17
The same as example 2 except that the fineness of the barley young leaf powder was 400 mesh, was compared with example 2.
Example 18
The same as example 2 except that the fineness of the barley young leaf powder was 600 mesh, as compared with example 2.
Example 19
The procedure of example 2 was repeated, except that in the preparation method of the barley young leaf polysaccharide, barley young leaf powder was added to water at a ratio of 1:20, and the mixture was ultrasonically pulverized and then heated at 60 ℃.
Example 20
The procedure of example 2 was repeated, except that in the preparation method of the barley young leaf polysaccharide, barley young leaf powder was added to water at a ratio of 1:40, and the mixture was ultrasonically pulverized and then heated at 80 ℃.
It is to be noted that the basic characteristics of the domestic yoghurt market are rapid growth and serious product homogenization, and the market is greatly vacant on the aspects of goat milk and goat yogurt, which means that the yoghurt has huge innovation potential and market development space.
In addition, nowadays, people's health consciousness is generally improved, so dietary fiber type and cereal type meal replacement yoghourt will become a new favorite, and is particularly popular with middle-producing consumers. The development of the product is focused on health and rapid nutrition and energy supplement, and barley grass green juice is used as a new food which is popular in recent years and used for regulating intestinal tracts and supplementing dietary fibers, so that the barley grass green juice has great market development space and potential, and can neutralize the acidity of goat yogurt, so that the product can reach the optimal pH value suitable for human bodies. The domestic nutritional meal replacement market is in a vigorous development stage, the yogurt product military nutritional meal replacement market has good development prospect, but the yogurt meal replacement products on the market are very rare. The product is based on the sheep fermented milk, the barley young leaf powder and the highland barley cassava kernels are added to increase the nutritional ingredients and dietary fibers of the product, the chewing feeling and satiety are improved, and xylitol and stevioside are used for replacing sucrose to reduce the heat of the product. The product is a novel goat yogurt meal-replacing food, and can well enrich the types of meal-replacing foods.
The technological innovation of the invention comprises the following steps:
(1) adding purified barley malophyllum polysaccharide
Although the barley leaf powder has a certain antioxidant ability, the purified polysaccharide has a stronger antioxidant ability. The method is characterized in that barley mallotus petiolatus leaf polysaccharide is extracted by a water extraction and alcohol precipitation method, and purified polysaccharide is added into a product, so that the antioxidant capacity of the product is further improved.
(2) Adding manually-made highland barley and cassava dumpling
The highland barley and cassava kernels are manually prepared by wrapping whole highland barley with cassava flour and a small amount of barley and folium hedyotis powder, and the highland barley and cassava kernels are added into the sheep fermented milk to increase the chewing feeling and satiety of the product. The beta-glucan in the highland barley has the functions of strengthening the spleen and nourishing the stomach, reducing cholesterol, preventing cardiovascular and cerebrovascular diseases and the like. The addition of the highland barley and cassava kernels enables the content of the product to be more diversified.
The target population for product positioning of the invention is as follows: a busy office worker; those with inadequate dietary fiber intake; fitness and weight loss people; lactose intolerant people; people with high blood pressure, high blood sugar and high blood sugar. Meal replacement periods (note: only one meal is replaced every day): 8:00 original qi breakfast of one family; 12:00 portable lunch when busy; afternoon tea with good mood 15: 00; 18:00, healthy, delicious and light dinner; energy replenishment at 21:00 fatigue. Price positioning: raw material cost 10 yuan + labor cost 4 yuan ═ 14 yuan/bottle
The barley-loving leaf-based meal replacement sheep fermented milk provided by the invention has the following specific characteristics:
(1) the natural water culture barley young leaf is used as a raw material, and the product is prepared by low-temperature freeze drying and crushing, so that the natural active ingredients of the barley young leaf are reserved, the dietary fiber of the product is increased, and the content of the dietary fiber is up to 45%.
(2) The addition of purified barley leaf polysaccharide can improve the oxidation resistance and cholesterol reducing ability of the product.
(3) The pure goat milk is fermented, and lactose molecules are small, so that lactose intolerance is avoided.
(4) The highland barley and the cassava powder are used as raw materials to prepare the taro balls, so that the satiety of the product is improved, and the hunger is resisted for 3 hours.
(5) The sweetening agent of the product is xylitol and stevioside, has no sucrose and no preservative, and is suitable for the majority of people.
In the invention, no escherichia coli is detected in the meal replacement sheep fermented milk based on barley Ruye, and the requirements of GB19302-2010 national food safety standard fermented milk are met; the number of the lactic acid bacteria is more than or equal to 109CFU/mL, and the national standard requirement is more than or equal to 1.0 multiplied by 106 CFU/mL. Meets the requirements of GB 19302-. The addition amount of the barley phyllanthus polysaccharide is more than or equal to 0.70mg/ml, and the solid additive is more than or equal to 15%.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. The meal replacement sheep fermented milk based on barley loff is characterized by comprising the following raw materials in parts by weight: 400 parts of raw goat milk, 1-5 parts of barley phyllanthus powder, 0.1-1.5 parts of fungus powder, 5-10 parts of xylitol, 0.01-0.05 part of stevioside and a proper amount of highland barley and cassava kernels; wherein the barley young leaf powder is prepared by freeze-drying and crushing barley young leaves into powder.
2. The barley-loving sheep fermented milk according to claim 1, which is prepared from the following raw materials in parts by weight: 300 parts of raw goat milk, 1-3 parts of barley rhododendron leaf powder, 0.4-0.6 part of fungus powder, 8-9 parts of xylitol, 0.02-0.03 part of stevioside and a proper amount of highland barley and cassava kernels.
3. The barley young leaf-based meal replacement sheep fermented milk according to claim 1, wherein the barley young leaf-based barley cassava kernels are prepared by kneading, wrapping and cooking cooked highland barley, tapioca powder, barley young leaf powder, xylitol and water.
4. The barley malus asiatica based meal replacement sheep fermented milk according to claim 3, wherein the barley cassava kernels comprise the following raw materials in parts by weight: 10-30 parts of barley young leaf powder, 120 parts of cassava powder, 20-40 parts of xylitol, 180 parts of water and a proper amount of cooked highland barley.
5. The barley-flabellum-based meal replacement sheep fermented milk according to claim 1, wherein the fineness of the barley-flabellum powder is 400-600 meshes.
6. The barley-loving sheep fermented milk according to claim 1, wherein the raw material of the barley-loving sheep fermented milk further comprises a proper amount of barley-loving polysaccharide; wherein the barley young leaf polysaccharide is obtained by extracting barley young leaf powder by an ultrasonic extraction method.
7. The barley young leaf-based meal replacement sheep fermented milk according to claim 6, wherein the barley young leaf polysaccharide is prepared by adding barley young leaf powder into water according to a material-to-liquid ratio of 1:20-40, performing ultrasonic pulverization, heating at 60-80 ℃, centrifuging, taking supernatant, performing alcohol precipitation to obtain precipitate, adding water to dissolve the precipitate, removing protein, dialyzing, and freeze-drying to obtain the barley young leaf polysaccharide.
8. A method for preparing the barley-loff-based meal replacement sheep fermented milk according to any one of claims 1 to 7, comprising the following steps:
1) weighing raw goat milk according to a proportion, mixing the raw goat milk with the bacterial powder, fermenting at a constant temperature, refrigerating at a low temperature of 2-6 ℃, and then self-ripening to obtain goat fermented milk;
2) and adding barley young leaf powder, xylitol, stevioside and highland barley cassava kernels into the sheep fermented milk, and uniformly stirring to obtain the meal replacement sheep fermented milk based on the barley young leaves.
9. The method for preparing the barley-loving sheep fermented milk as a substitute according to claim 8, wherein the method for preparing the barley-loving sheep fermented milk as a substitute further comprises a step of adding a proper amount of barley-loving polysaccharides.
10. Use of the method of preparing barley-loff-based meal replacement sheep fermented milk according to claim 8 or 9 in food processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110094968.5A CN112913920A (en) | 2021-01-25 | 2021-01-25 | Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110094968.5A CN112913920A (en) | 2021-01-25 | 2021-01-25 | Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112913920A true CN112913920A (en) | 2021-06-08 |
Family
ID=76166288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110094968.5A Pending CN112913920A (en) | 2021-01-25 | 2021-01-25 | Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112913920A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991315A (en) * | 2018-07-12 | 2018-12-14 | 东莞市合纵食品有限公司 | A kind of preparation method of barley young leaf beverage |
| CN109007033A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of barley blueness juice drinking yoghourt |
| CN109497142A (en) * | 2018-12-06 | 2019-03-22 | 江南大学 | A kind of generation meal Yoghourt of diabetic patients and preparation method thereof |
| CN111150051A (en) * | 2020-01-08 | 2020-05-15 | 南昌大学 | Pearl powder ball containing houttuynia cordata polysaccharide protein and preparation method thereof |
| CN111838317A (en) * | 2020-08-18 | 2020-10-30 | 青岛迎春乐食品有限公司 | Preparation method of barley and Ruye yoghourt |
-
2021
- 2021-01-25 CN CN202110094968.5A patent/CN112913920A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991315A (en) * | 2018-07-12 | 2018-12-14 | 东莞市合纵食品有限公司 | A kind of preparation method of barley young leaf beverage |
| CN109007033A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of barley blueness juice drinking yoghourt |
| CN109497142A (en) * | 2018-12-06 | 2019-03-22 | 江南大学 | A kind of generation meal Yoghourt of diabetic patients and preparation method thereof |
| CN111150051A (en) * | 2020-01-08 | 2020-05-15 | 南昌大学 | Pearl powder ball containing houttuynia cordata polysaccharide protein and preparation method thereof |
| CN111838317A (en) * | 2020-08-18 | 2020-10-30 | 青岛迎春乐食品有限公司 | Preparation method of barley and Ruye yoghourt |
Non-Patent Citations (1)
| Title |
|---|
| 邱澄: "大麦若叶青汁排毒养颜保健型酸奶的研制", 《科学咨询(科技・管理)》, no. 16, pages 82 - 83 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sanni et al. | Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean | |
| FI88856C (en) | Foerfarande Foer framstaellning av ett fermenterat, huvudsakligen pao havrekli baserat, levande mikroorganismer innehaollande livsmedel | |
| CN106804711B (en) | Drinking type flavored fermented milk containing particles and preparation method thereof | |
| CN107509906A (en) | A kind of bitter buckwheat fruits and vegetables composite ferment powder and preparation method thereof | |
| CN107495043B (en) | Sweet corn whole-pulp lactobacillus beverage and preparation method thereof | |
| CN106509552A (en) | Fermented oat beverage and preparation method thereof | |
| CN102986872A (en) | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt | |
| CN113287702B (en) | Bamboo shoot dietary fiber live bacteria beverage and preparation method thereof | |
| Chaudhary et al. | Prospects of Indian traditional fermented food as functional foods | |
| Navyashree et al. | Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus (LGG): Process optimization and study of physicochemical and nutritional properties | |
| Smanalieva et al. | Milk-and cereal-based Kyrgyz ethnic foods | |
| Anyiam et al. | Traditional fermented foods in Nigeria and Covid-19: a possible approach for boosting immune system | |
| CN109497142A (en) | A kind of generation meal Yoghourt of diabetic patients and preparation method thereof | |
| CN106387537B (en) | A kind of loquat fermented beverage and preparation method thereof | |
| JPH0542905B2 (en) | ||
| CN104026246B (en) | A kind of flavor fermentation soya-bean milk formula and preparation method | |
| CN112913920A (en) | Meal replacement sheep fermented milk based on barley Ruye and preparation method and application thereof | |
| JP3399654B2 (en) | Method for producing high water-soluble vitamin-containing solution | |
| NL8000081A (en) | FERMENTATION PRODUCT. | |
| CN106993734A (en) | A kind of whole wheat beverage powder | |
| CN110477103A (en) | A kind of dairy beverage of corn flavor and preparation method thereof | |
| CN104673708A (en) | Active agent strain with strong fermentation capacity and health food | |
| Awulachew | Common Ethiopian Fermented Products: Beverages-Alcoholic/Semi-Alkali, Dairy Products | |
| Shamsaie et al. | Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts | |
| KR102633847B1 (en) | Mixture composition for producing organic pet food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |