Highland barley beverage and preparation method therefor
一种青稞、饮料的技术,应用在食品成分作为口感改良剂、食物科学、应用等方向,能够解决青稞饮料稳定性差、口感粗糙等问题,达到改善粗糙口感、口感顺滑细腻、口感无涩味的效果
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Embodiment 1
[0028] A preparation method of highland barley beverage, comprising the following steps:
[0029] (1) Take the highland barley for pretreatment: crush the highland barley with a cooking machine, add water and mix evenly, wherein the mixing ratio of highland barley and water is 1:15, pass through the colloid mill twice, and process at 100°C for 5 minutes to obtain the highland barley gelatinization liquid ,spare;
[0030] (2) Enzymolysis:
[0031] A: Take highland barley gelatinization liquid, add 100U high temperature-resistant α-amylase to each gram of highland barley, enzymatically hydrolyze at 80°C for 1 hour, and inactivate the enzyme at 100°C for 5 minutes;
[0032] B: Adjust the pH of the mixture treated in step A to 4, add 150U glucoamylase to each gram of highland barley, enzymatically hydrolyze at 60°C for 4 hours, and inactivate the enzyme at 100°C for 5 minutes;
[0033] C: Add cellulase to the mixture treated in step B, add 0.001 g of cellulase per gram of highla...
Embodiment 2
[0039] A preparation method of highland barley beverage, comprising the following steps:
[0040] (1) Take the highland barley for pretreatment: crush the highland barley with a cooking machine, add water and mix evenly, wherein the mixing ratio of highland barley and water is 1:15, pass through the colloid mill twice, and process at 100°C for 5 minutes to obtain the highland barley gelatinization liquid ,spare;
[0041] (2) Enzymolysis:
[0042] A: Take highland barley gelatinization solution, add 120U high temperature-resistant α-amylase to each gram of highland barley, enzymolyze at 75°C for 1.5h, and inactivate the enzyme at 95°C for 10min;
[0043] B: Adjust the pH of the mixture treated in step A to 3.5, add 180U glucoamylase to each gram of highland barley, enzymatically hydrolyze at 55°C for 5h, and inactivate the enzyme at 95°C for 10min;
[0044] C: Add cellulase to the mixture treated in step B, add 0.0015g cellulase per gram of highland barley, enzymolyze at 45°C...
Embodiment 3
[0050] A preparation method of highland barley beverage, comprising the following steps:
[0051] (1) Take the highland barley for pretreatment: crush the highland barley with a cooking machine, add water and mix evenly, wherein the mixing ratio of highland barley and water is 1:15, pass through the colloid mill twice, and process at 100°C for 5 minutes to obtain the highland barley gelatinization liquid ,spare;
[0052] (2) Enzymolysis:
[0053] A: Take highland barley gelatinization solution, add 150U high temperature-resistant α-amylase to each gram of highland barley, enzymolyze at 85°C for 0.5h, and inactivate the enzyme at 105°C for 5min;
[0054] B: Adjust the pH of the mixture treated in step A to 4.5, add 200U glucoamylase to each gram of highland barley, enzymatically hydrolyze at 65°C for 4 hours, and inactivate the enzyme at 105°C for 5 minutes;
[0055] C: Add cellulase to the mixture treated in step B, add 0.002g cellulase per gram of highland barley, enzymolyz...
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