CN113115818B - Barley green milk beverage and preparation method thereof - Google Patents
Barley green milk beverage and preparation method thereof Download PDFInfo
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- CN113115818B CN113115818B CN201911395333.8A CN201911395333A CN113115818B CN 113115818 B CN113115818 B CN 113115818B CN 201911395333 A CN201911395333 A CN 201911395333A CN 113115818 B CN113115818 B CN 113115818B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention provides a barley green milk beverage and a preparation method thereof. The preparation method takes barley seedling powder, chinese yam juice, raw milk and other components as raw materials, and comprises the treatments of barley seedling powder preparation, mixing, homogenizing, volume fixing, degassing, secondary homogenizing, sterilization and the like, wherein the process of preparing barley seedling powder comprises the color protection treatment: soaking the blanched barley seedlings in a solution containing zinc ions and performing heating treatment. The invention also provides a barley green milk beverage which is prepared by the method. The barley green milk beverage provided by the invention contains rich dietary fibers and dopamine, has the functions of slimming and beautifying, simultaneously shows color stability to illumination conditions, and has unique flavor, fresh taste and good stability.
Description
Technical Field
The invention relates to the field of milk-containing beverages, in particular to a barley green milk beverage and a preparation method thereof.
Background
Milk (Milk) is one of the oldest natural beverages, known as "white blood", and of considerable importance to the human body. Milk is rich in minerals, vitamins, calcium, phosphorus, iron, zinc, copper, manganese, and molybdenum. Most rarely, milk is the best source of calcium for human body, and the ratio of calcium and phosphorus is very proper, so that the absorption of calcium is facilitated. The variety is complex, at least 100 kinds of the main components are water, fat, phospholipid, protein, lactose, inorganic salt and the like.
The barley seedling green juice is purely natural green food, is a raw material rich in dietary fibers, has positive effects of relaxing the bowels and improving constipation, and has certain weight-losing and toxin-expelling effects after long-term green juice drinking.
Chinese yam is regarded as a good and cheap deficiency-tonifying product since ancient times due to rich nutrition. The yam contains rich starch and protein, B vitamins, vitamin C, vitamin E, bile alkali and the like, wherein the important nutritional ingredients of the yam are yam saponins, are precursor substances for synthesizing female hormones, and have the effect of enhancing metabolism; the dopamine in the yam has the effects of improving the digestion function of a human body, strengthening physique and improving skin moistening and color, and in addition, the yam also contains a plurality of dietary fibers and is rich in nutrition.
At present, the existing barley green milk beverage is a single product prepared by barley seedling powder, the efficacy of the barley seedling powder is reduced, and the barley green is easy to fade under the illumination condition, so how to prepare the barley green milk beverage with color stability under the illumination condition is one of the problems to be solved in the field.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a barley green milk beverage and a preparation method thereof. The barley green milk beverage is added with the barley seedling powder, the Chinese yam juice, the raw milk and other components which are subjected to color protection treatment, has the effects of weight reduction and beautifying, shows the color stability to illumination conditions, and has unique flavor, fresh taste and good stability.
In order to achieve the above purpose, the invention provides a preparation method of a barley green milk drink, which comprises the following steps:
screening, blanching, protecting color, vacuum drying and grinding barley seedlings to obtain barley seedling powder;
step two, mixing raw milk, barley seedling powder and Chinese yam juice, homogenizing, and fixing the volume by water to obtain a base material;
step three, degassing, homogenizing for the second time, sterilizing, and obtaining the barley green milk beverage without fixing the three treatments,
in the first step, the color protection treatment comprises the steps of soaking the blanched barley seedlings in a solution containing zinc ions and performing heating treatment.
In the preparation method, in the first step, the barley seedling is soaked in the solution containing zinc ions for heating treatment, so that magnesium in the chlorophyll active center of the barley seedling is replaced by zinc, and the color stability of the beverage containing barley seedling powder to illumination is improved. Preferably, the concentration of zinc ions in the solution containing zinc ions is from 10ppm to 1%, more preferably from 100ppm to 500ppm.
In the above preparation method, preferably, the source of zinc ions includes one or a combination of two or more of zinc chloride, zinc sulfate, and zinc gluconate.
In the above preparation method, preferably, the temperature of the heating treatment is 80-150 ℃ (more preferably 100-120 ℃), and below the temperature range, zinc ions cannot sufficiently act on chlorophyll, and above the temperature range, the original faint scent flavor of chlorophyll is damaged, and the mouthfeel of the product is affected; the heating treatment time is preferably 5 to 10 minutes.
In the preparation method, preferably, the base material comprises 450-800 parts of raw milk, 3-12 parts of yam juice, 5-15 parts of barley seedling powder and the balance of water based on 1000 parts of the total weight of the base material.
According to an embodiment of the present invention, the base may further comprise one or a combination of two or more of 35 to 60 parts of sugar, 1 to 3.5 parts of thickener, 0.5 to 1.5 parts of emulsifier, 0.1 to 1 part of antioxidant, and 0.2 to 1 part of acidity regulator, based on 1000 parts of the total weight of the base.
According to an embodiment of the present invention, the raw milk may include normal raw milk or reduced milk, the normal raw milk including whole raw milk, defatted raw milk, semi-defatted raw milk; the reduced milk may be formulated from components of raw cow milk, such as, for example, milk powder (including whole, defatted, semi-defatted), cream, hydrolyzed protein, whey powder, or other components of raw cow milk.
According to an embodiment of the present invention, the yam juice may be obtained by directly grinding yam.
In the above preparation method, preferably, the thickener comprises one or a combination of two or more of gellan gum, carrageenan, guar gum, xanthan gum, microcrystalline cellulose and sodium carboxymethyl cellulose. More preferably, the thickener is gellan gum.
In the above preparation method, the emulsifier is used for preventing the product from rising in fat during shelf life, preferably the emulsifier comprises one or more of mono-diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, sucrose fatty acid ester, sodium caseinate and polyglycerol fatty acid ester, more preferably the emulsifier is mono-diglycerol fatty acid ester.
In the above preparation method, preferably, the sugar comprises one or a combination of two or more of white sugar, fructose syrup or sucralose.
In the above preparation method, preferably, the antioxidant includes one of sodium ascorbate, sodium D-erythorbate, and sodium erythorbate. More preferably, the antioxidant is sodium D-erythorbate.
In the above preparation method, preferably, the acidity regulator comprises one or a combination of two or more of sodium bicarbonate, sodium tripolyphosphate, sodium citrate, and sodium hexametaphosphate. More preferably, the acidity regulator is sodium bicarbonate.
In the above preparation method, preferably, the base material may further comprise 0.3 to 1.5 parts of essence based on 1000 parts of the total weight of the base material; more preferably, the essence comprises one or more than two of natural essence, natural equivalent essence and artificial synthetic essence, such as barley green essence, milk essence, green tea essence, etc.
According to the embodiment of the invention, in the first step, the blanching temperature can be controlled to be 95-100 ℃ and the time is controlled to be 2-5min. After blanching, water can be drained out and waiting for the next operation.
According to an embodiment of the present invention, in the first step, the vacuum drying may include an operation of heating the barley seedlings under a vacuum degree of 200MPa at a separator temperature of 70-90 ℃ for 12-20 hours to perform vacuum drying.
According to an embodiment of the present invention, in the first step, the grinding may include: grinding the barley seedlings after vacuum drying at 50-60 ℃ until the throughput of the ground barley seedlings passing through a square sieve of 800 meshes is more than 90%. In a specific embodiment of the invention, at least 90% of the particles in the barley grass meal obtained by milling have a particle size of less than 15. Mu.m.
According to an embodiment of the present invention, the second step may further comprise an operation of physically sterilizing raw milk before mixing the base material, the preheating temperature of the sterilization operation may be controlled to 55-65 ℃ (preferably 60 ℃), and the sterilization separation temperature may be controlled to 55-65 ℃. In some embodiments, the sterilization may be performed in a sterilization separator or a centrifugal sterilization machine.
According to an embodiment of the invention, in step two, the temperature of the mixing may be controlled between 55 and 65 ℃, preferably 60 ℃.
According to an embodiment of the present invention, in the second step, the temperature of the homogenization may be controlled to 55-65 ℃; the pressure for homogenization can be controlled to 180-200bar, preferably 200bar.
According to an embodiment of the present invention, in the third step, the temperature of the degassing may be controlled to 55-65 ℃ and the pressure may be controlled to-0.6 to-0.8 bar.
According to an embodiment of the present invention, in the third step, the temperature of the second homogenization may be controlled to 55-65 ℃ and the pressure may be controlled to 200-220bar.
According to an embodiment of the present invention, in the third step, the sterilization may include an operation of heating the base material to 65-70 ℃ and sterilizing at 121-132 ℃ for 2-6 s.
According to an embodiment of the present invention, in the third step, the sterilization may be one of steam immersion sterilization, steam injection sterilization, tube sterilization, plate sterilization,
preferably, when the sterilization mode is steam immersion sterilization or steam injection sterilization, the step three is performed according to the sequence of sterilizing, degassing and homogenizing the base material for the second time, so that the water vapor entering the milk can be discharged, and the quality and the taste of the product are ensured; when the sterilization mode is tubular sterilization or plate sterilization, the third step is performed in the order before or after the degassing and the second homogenization, for example, in the order of sterilization, degassing, the second homogenization or the sterilization, the second homogenization, the degassing or the degassing, the second homogenization, the sterilization or the second homogenization, the degassing, the sterilization.
According to an embodiment of the present invention, step three may include an operation of cooling the sterilized base material to 10-20 ℃.
According to an embodiment of the present invention, the above-described preparation method may include the steps of:
1. preparing barley seedling powder: screening barley seedlings, blanching, protecting colors (comprising soaking in a solution containing zinc ions and heating), vacuum drying, and grinding to obtain barley seedling powder;
2. and (3) batching: the raw milk is subjected to physical sterilization, the sterilized raw milk, barley seedling powder and Chinese yam juice are mixed, homogenized, and water is used for constant volume to obtain a base material, and when the raw material contains one or more than two of sugar, a thickening agent, an emulsifying agent, an antioxidant, an acidity regulator and essence, the base material is mixed with the raw milk, barley seedling powder and Chinese yam juice;
3. degassing, homogenizing for the second time, and sterilizing:
when steam immersion type sterilization or steam injection type sterilization is adopted for sterilization, sterilizing the base material with fixed volume, and then degassing and homogenizing for the second time to obtain the barley green milk beverage;
when tube sterilization and plate sterilization are adopted for sterilization, sterilizing the base material with fixed volume, and then degassing and homogenizing for the second time (or homogenizing and degassing for the second time); or degassing, homogenizing for the second time (or homogenizing for the second time, degassing), and sterilizing to obtain the barley green milk beverage.
The invention also provides a barley green milk beverage which is prepared by the preparation method.
The beneficial effects of the invention include:
1. the barley green milk beverage provided by the invention comprises barley seedling powder and Chinese yam juice, contains rich dietary fibers, dopamine and other components, is safe to a human body, has no side effect, and has the slimming and beautifying functions of the barley green milk beverage.
2. According to the preparation method provided by the invention, the color protection treatment is added in the preparation process of the barley grass powder, so that the obtained barley grass powder shows the color stability to illumination.
3. The preparation method provided by the invention has the advantages that the loss of nutrient components is less in the process of preparing the barley seedling into the powder, the fineness is higher, and a certain improvement effect is realized on the nutritional value and the stability of the product.
4. The barley green milk beverage provided by the invention has unique flavor, fresh taste and good stability, and the tissue state of the product is stable and the whole flavor is stable under the normal temperature condition and the shelf life of 2 months.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a preparation method of a barley green milk beverage, which specifically comprises the following steps:
1. sterilizing raw milk with a sterilizing separator at 55deg.C and 55deg.C.
2. The preparation method of the barley seedling powder specifically comprises the following steps:
(1) Screening: screening fresh barley seedlings with the height of 15-30 cm;
(2) Blanching: blanching the selected barley seedlings at 95deg.C for 5min, and draining water;
(3) Color protection: heating the blanched barley seedling powder in a solution containing 500ppm zinc ions at 110 ℃ for 10min;
(4) Vacuum drying: vacuum drying the barley seedlings after color protection under the conditions that the vacuum degree is 200MPa, the temperature of a partition plate is 80 ℃ and the heating time is 15 hours;
(5) Grinding: grinding the dried barley seedlings at 50 ℃ until the throughput of the ground barley seedlings passing through a square sieve with 800 meshes is more than 90%, wherein the particle size of at least 90% of particles in the ground barley seedling powder is less than 15 mu m; cooling to room temperature for use to obtain barley seedling powder with fineness of 800-1200 meshes.
3. And (3) batching: 450 parts by weight of raw milk obtained in the step 1, 5 parts by weight of barley seedling powder obtained in the step 2, 3 parts by weight of yam juice, 35 parts by weight of white granulated sugar, 0.25 part by weight of gellan gum, 0.5 part by weight of mono-diglyceride fatty acid ester, 0.4 part by weight of sodium ascorbate, 0.3 part by weight of barley green essence and 0.2 part by weight of milk essence are weighed, and stirred and mixed until uniform at 55 ℃ to obtain a mixture.
4. Homogenizing and fixing the volume: homogenizing the mixture obtained by the ingredients at 55 ℃ and 180bar, and adding water to complement the total weight of the mixture to 1000 parts by weight to obtain a base material.
5. Degassing, homogenizing for the second time, and sterilizing: degassing the base material at 55 ℃ and-0.6 bar, homogenizing at 55 ℃ and 200bar for the second time, heating the homogenized base material to 65 ℃, and sterilizing at 121 ℃ for 6s by using tube sterilization.
6. Cooling the sterilized base material to 15 ℃, pumping the base material into a to-be-canned tank, and filling the product to obtain the barley green milk beverage.
Example 2
The embodiment provides a preparation method of a barley green milk beverage, which specifically comprises the following steps:
1. sterilizing raw milk with a sterilizing separator at 55deg.C and 55deg.C.
2. The preparation method of the barley seedling powder specifically comprises the following steps:
(1) Screening: screening fresh barley seedlings with the height of 15-30 cm;
(2) Blanching: blanching the screened barley seedlings at 100deg.C for 2min, and draining water;
(3) Color protection: heating the blanched barley seedling powder in a solution containing 250ppm zinc ions at 130 ℃ for 5min;
(4) Vacuum drying: freezing the barley seedlings after color protection, and vacuum drying under the conditions that the vacuum degree is 200MPa, the temperature of a partition plate is 80 ℃ and the heating time is 15 hours;
(5) Grinding: grinding the dried barley seedlings at 55 ℃ until the throughput of the ground barley seedlings passing through a square sieve with 800 meshes is more than 90%, wherein the grain size of at least 90% of particles in the ground barley seedling powder is less than 15 mu m, and cooling to normal temperature for standby to obtain barley seedling powder with the fineness of 800-1200 meshes.
3. And (3) batching: 600 parts by weight of raw milk obtained in the step 1, 10 parts by weight of barley seedling powder obtained in the step 2, 6 parts by weight of Chinese yam juice, 40 parts by weight of white granulated sugar, 0.25 part by weight of carrageenan, 1.5 parts by weight of microcrystalline cellulose, 0.5 part by weight of mono-and diglyceride fatty acid ester, 0.5 part by weight of diacetyl tartaric acid monoglyceride, 0.4 part by weight of sodium tripolyphosphate, 0.4 part by weight of sodium erythorbate, 0.75 part by weight of green tea essence and 0.25 part by weight of milk essence are weighed and mixed uniformly under the condition of 60 ℃ to obtain a mixture.
4. Homogenizing and fixing the volume: homogenizing the mixture obtained by the ingredients at 60 ℃ under the pressure of 200bar, and adding water to complement the total weight of the mixture to 1000 parts by weight to obtain the base material.
5. Degassing, homogenizing for the second time, and sterilizing: degassing the base material at 60 ℃ and minus 0.6bar, homogenizing at 60 ℃ and 220bar for the second time, heating the homogenized base material to 65 ℃, and sterilizing at 125 ℃ for 4s by plate sterilization.
6. Cooling the sterilized base material to 15 ℃, pumping the base material into a to-be-canned tank, and filling the product to obtain the barley green milk beverage.
Comparative example 1
The comparative example provides a preparation method of barley green milk beverage, which does not comprise the step of performing color protection treatment on barley seedlings, and specifically comprises the following steps:
1. sterilizing raw milk with a sterilizing separator at 55deg.C and 55deg.C.
2. The preparation method of the barley seedling powder specifically comprises the following steps:
(1) Screening: screening fresh barley seedlings with the height of 15-30 cm;
(2) Blanching: blanching the screened barley seedlings at 100deg.C for 2min, and draining water;
(3) Vacuum drying: freezing the barley seedlings after color protection, and vacuum drying under the conditions that the vacuum degree is 200MPa, the temperature of a partition plate is 80 ℃ and the heating time is 15 hours;
(4) Grinding: grinding the dried barley seedlings at 55 ℃ until the throughput of the ground barley seedlings passing through a square sieve with 800 meshes is more than 90%, wherein the grain size of at least 90% of particles in the ground barley seedling powder is less than 15 mu m, and cooling to normal temperature for standby to obtain the barley seedling powder with the fineness of 800-1200 meshes.
3. And (3) batching: 800 parts by weight of raw milk obtained in the step 1, 15 parts by weight of barley grass powder obtained in the step 2, 12 parts by weight of yam juice, 50 parts by weight of white granulated sugar, 0.25 part by weight of xanthan gum, 2.5 parts by weight of sodium carboxymethyl cellulose, 0.5 part by weight of sucrose fatty acid ester, 0.4 part by weight of sodium citrate and 0.4 part by weight of sodium D-isoascorbate are weighed and mixed uniformly under the condition of 60 ℃ to obtain a mixture.
4. Homogenizing and fixing the volume: homogenizing the mixture obtained by the ingredients at 65 ℃ under the pressure of 200bar, and then adding water to complement the total weight of the mixture to 1000 parts by weight to obtain the base material.
5. Homogenizing and degassing for the second time: homogenizing the sterilized base material at 65deg.C and 220bar for the second time, degassing the homogenized base material at 65deg.C and-0.7 bar, and sterilizing at 125deg.C for 6s.
6. Cooling the sterilized base material to 15 ℃, pumping the base material into a to-be-canned tank, and filling the product to obtain the barley green milk beverage.
Comparative example 2
The comparative example provides a preparation method of barley green milk beverage, wherein the raw materials in the preparation method comprise barley seedling powder which is not subjected to color protection treatment, and comprise no yam juice, and specifically comprise the following steps:
1. sterilizing raw milk with a sterilizing separator at 55deg.C and 55deg.C.
2. And (3) batching: 800 parts by weight of raw milk was heated to 60 ℃, 10 parts by weight of barley grass powder (200-800 mesh) which was not subjected to color protection treatment, 40 parts by weight of white granulated sugar, 0.2 part by weight of microcrystalline cellulose, 0.9 part by weight of mono-, di-glycerin fatty acid ester, 0.4 part by weight of sodium tripolyphosphate, 0.8 part by weight of sodium ascorbate were added thereto, and the mixture was obtained by shearing the material for 10 minutes.
3. Homogenizing and fixing the volume: homogenizing the mixture obtained by the ingredients at 68 ℃ under the pressure of 200bar, and adding water to complement the total weight of the mixture to 1000 parts by weight to obtain the base material.
4. Sterilizing: the base material was sterilized at 139℃for 5s.
5. Cooling the sterilized base material to 25 ℃, pumping the base material into a to-be-canned tank, and filling the product to obtain the barley green milk beverage.
Test example 1 weight reducing Effect
The weight reducing effect of the barley green milk drink of examples 1-2 and comparative examples 1-2 was tested by the following specific method: 30 female mice weighing about 22g were selected, randomly divided into 5 groups, and subjected to a gastric lavage test, and samples of examples 1-2, comparative examples 1-2 and control experiments (physiological saline alone) were quantitatively filled into the mice daily, and then the weights of the mice were weighed once every 3 weeks, and were monitored for 12 weeks, and the test results were summarized in table 1.
TABLE 1
| Sample of | Initial weight | Third week | Sixth week | Ninth week | Twelfth week |
| Example 1 | 22.38±1.35g | 22.27±2.59g | 21.26±1.58g | 20.65±1.78g | 20.08±1.89g |
| Example 2 | 22.19±1.96g | 22.58±2.58g | 21.86±2.85g | 20.18±2.75g | 20.02±2.95g |
| Comparative example 1 | 22.68±2.25g | 22.48±2.59g | 21.84±2.68g | 20.48±2.87g | 20.01±2.89g |
| Comparative example 2 | 22.79±2.07g | 22.75±2.38g | 22.05±2.56g | 21.65±2.68g | 21.26±3.08g |
| Control sample | 22.49±2.08g | 22.20±2.58g | 22.56±2.64g | 22.29±2.69g | 22.64±2.96g |
As can be seen from Table 1, the weight of the experimental mice corresponding to examples 1-2 and comparative examples 1-2 was reduced within 12 weeks, and the weight reduction effect of the products of examples 1-2 and comparative example 1 was more remarkable. The barley grass powder with smaller grain size has better weight reducing effect than barley grass powder with larger grain size.
Test example 2 sensory evaluation
The barley green milk drinks of examples 1-2 and comparative examples 1-2 were subjected to sensory evaluation, the evaluation group consisted of 30 development engineers, the scoring details are shown in table 2, and the evaluation results are summarized in table 3.
TABLE 2
TABLE 3 Table 3
| Taste and flavor | Tissue state | |
| Example 1 | 9 | 9 |
| Example 2 | 9 | 9 |
| Comparative example 1 | 8 | 8 |
| Comparative example 2 | 8 | 8 |
As can be seen from Table 3, the products of examples 1-2 are superior to those of comparative examples 1-2 in terms of taste and texture. In the evaluation process, the barley seedling powder in the products of comparative examples 1-2 is not subjected to color protection treatment under the condition that the products are stored in transparent packages under normal illumination, chlorophyll in barley seedlings is decomposed by illumination, and the taste of the products is affected by released bad smell; in contrast, the barley grass meal in the products of examples 1-2 was subjected to color protection treatment, in which chlorophyll was not decomposed, and thus the flavor was more stable. In addition, the evaluation group reflects a slight graininess of the product of comparative example 2, since the size of the grain size of the barley grass directly affects the taste of the product, the taste of the product made of barley grass having a fineness of 800 to 1200 mesh (examples 1 to 2, comparative example 1) is smoother, and barley grass having a fineness of 800 mesh or less (comparative example 2) has a slight graininess.
Test example 3 color stability test
The barley green milk drinks of examples 1-2 and comparative examples 1-2 were subjected to stability evaluation tests. Each product was illuminated for 15 days, then a panel of 30 development engineers was used to evaluate the stability of the color of the product, the scoring details are shown in table 4, and the test results are shown in table 5.
TABLE 4 Table 4
| Scoring | Color |
| 8-10 | The color is good, and the dark green color is kept all the time |
| 5-7 | The color is generally changed from dark green to light green |
| 1-4 | Poor color, changing the color from dark green to grey white |
TABLE 5
As can be seen from Table 5, the samples involved in the test have a significant difference in color. The panel reflects that the products of comparative examples 1-2 (not color protected) exhibited severe discoloration after 15 days of illumination, while the products of examples 1-2 (color protected) remained dark green and the color was unaffected by illumination after the end of the experiment. The test example shows that the color stability of the beverage containing the barley seedling powder to the illumination condition can be effectively improved by carrying out color protection treatment on barley seedlings.
Test example 4 shelf-life stability test of products
The test example is to test the shelf life stability of the barley green milk drink of the examples 1-2, and the test conditions are as follows: the samples were stored at room temperature for 2 months and tested for pH, centrifuge precipitation rate and stability factor R of the product.
The test method of the centrifugal precipitation rate comprises the following steps: the product was centrifuged at 3500rpm for 10min, the total mass of the sample in the centrifuge tube was measured, and then the supernatant was removed and the mass of the precipitate was accurately weighed.
The calculation formula of the centrifugal sedimentation rate is as follows: centrifuge sedimentation rate (%) =sediment mass (g)/total mass of sample in centrifuge tube (g) ×100%.
The test method of the stability coefficient comprises the following steps: diluting the volume of the product by 100 times with distilled water, and measuring the absorbance A1 of the product at a wavelength of 750nm by using a 721 spectrophotometer; the diluted product was centrifuged at 2000rpm for 10min, and the absorbance A2 of the supernatant was measured at a wavelength of 750nm to calculate a stability factor r=a1/A2. The greater the R value, the better the structural stability of the product is demonstrated.
The test results are shown in Table 6.
TABLE 6
| pH value of | Centrifugal precipitation Rate (%) | Stability factor R | |
| Example 1 | 6.828 | 0.6 | 0.832 |
| Example 2 | 6.840 | 0.65 | 0.828 |
| Comparative example 1 | 6.842 | 0.70 | 0.812 |
| Comparative example 2 | 6.861 | 0.88 | 0.74 |
As can be seen from Table 6, the pH values of the samples of examples 1-2 are all between 6.8 and 6.9, the centrifugal precipitation rate is between 0.6% and 0.7%, and the stability of the product in shelf life (2 months) is better than that of the product of comparative examples 1-2, which shows that the preparation method provided by the invention can improve the stability of the obtained product in shelf life by carrying out color protection treatment on barley seedlings and controlling the particle size of barley seedling powder during grinding.
Claims (18)
1. A method for preparing a barley green milk beverage, the method comprising:
screening, blanching, protecting color, vacuum drying and grinding barley seedlings to obtain barley seedling powder; the blanching temperature is 95-100 ℃, and the blanching time is 2-5min;
step two, mixing raw milk, barley seedling powder and Chinese yam juice, homogenizing, and fixing the volume by water to obtain a base material;
step three, degassing, homogenizing for the second time, sterilizing, and obtaining the barley green milk beverage with unfixed sequence of the three treatments,
in the first step, the color protection treatment comprises the steps of soaking the blanched barley seedlings in a solution containing zinc ions and performing heating treatment; the temperature of the heating treatment is 80-150 ℃; the heating treatment time is 5-10min; in the solution containing zinc ions, the concentration of the zinc ions is 100ppm to 500ppm;
the fineness of the barley seedling powder is 800-1200 meshes.
2. The method of claim 1, wherein the source of zinc ions comprises one or a combination of two or more of zinc chloride, zinc sulfate, zinc gluconate.
3. The production method according to claim 1, wherein in the first step, the temperature of the heat treatment is 100 to 120 ℃.
4. The preparation method of claim 1, wherein the base material comprises 450-800 parts of raw milk, 3-12 parts of yam juice, 5-15 parts of barley seedling powder and the balance of water, based on 1000 parts of the total weight of the base material.
5. The preparation method according to claim 1 or 4, wherein the base material further comprises one or a combination of two or more of 35-60 parts of sugar, 1-3.5 parts of thickener, 0.5-1.5 parts of emulsifier, 0.1-1 part of antioxidant and 0.2-1 part of acidity regulator based on 1000 parts of the total weight of the base material.
6. The preparation method of claim 5, wherein the thickener comprises one or a combination of more than two of gellan gum, carrageenan, guar gum, xanthan gum, microcrystalline cellulose and sodium carboxymethyl cellulose; the emulsifier comprises one or more than two of monoglyceride, diglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, sucrose fatty acid ester, sodium caseinate and polyglycerol fatty acid ester;
the sugar comprises one or more than two of white granulated sugar, high fructose syrup and sucralose;
the antioxidant comprises one of sodium ascorbate, D-sodium erythorbate and sodium erythorbate;
the acidity regulator comprises one or more of sodium bicarbonate, sodium tripolyphosphate, sodium citrate and sodium hexametaphosphate.
7. The method according to claim 6, wherein the thickener is gellan gum.
8. The method according to claim 6, wherein the emulsifier is a mono-or di-glycerol fatty acid ester.
9. The process according to claim 6, wherein the antioxidant is sodium D-erythorbate.
10. The preparation method according to claim 6, wherein the acidity regulator is sodium bicarbonate.
11. The method of claim 1, wherein in the first step, the grinding process comprises: grinding the barley seedlings after vacuum drying at 50-60 ℃ until the throughput of the ground barley seedlings passing through a square sieve of 800 meshes is more than 90%.
12. The preparation method according to claim 1, wherein in the second step, the homogenizing temperature is 55-65 ℃ and the pressure is 180-200bar.
13. The method according to claim 1, wherein in the second step, the homogenizing pressure is 200bar.
14. The preparation method according to claim 1, wherein in the third step, the temperature of the second homogenization is 55-65deg.C and the pressure is 200-220bar.
15. The preparation method according to claim 1, wherein in the third step, the sterilization comprises an operation of heating the base material to 65-70 ℃ and sterilizing at 121-132 ℃ for 2-6 s.
16. The production method according to claim 1 or 15, wherein in the third step, the sterilization includes one of steam immersion sterilization, steam injection sterilization, tube sterilization, plate sterilization.
17. The production method according to claim 16, wherein, in the third step, when the sterilization mode is steam immersion sterilization or steam injection sterilization, the third step is performed in the order of sterilizing the base material, degassing, and homogenizing for the second time; when the sterilization mode is tube sterilization or plate sterilization, step three is performed in the order of sterilization before or after degassing and second homogenization.
18. A barley green milk drink obtained by the preparation method according to any one of claims 1 to 17.
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