WO2019227683A1

WO2019227683A1 - Highland barley functional beverage and preparation method therefor

Info

Publication number: WO2019227683A1
Application number: PCT/CN2018/100655
Authority: WO
Inventors: 郑永新; 郑玉佼
Original assignee: Zheng Yongxin
Priority date: 2018-05-29
Filing date: 2018-08-15
Publication date: 2019-12-05
Also published as: CN108703288A

Abstract

A highland barley functional beverage comprises highland barley powder, Rhodiola rosea, a dairy product and water in a weight ratio of 16:1-1.2:30-33:300-330. A preparation method of the highland barley powder comprises: after washing highland barley, performing drying, sterilization, frying, coarse grinding, and fine grinding operations to obtain the highland barley powder. The highland barley functional beverage contains highland barley and Rhodiola rosea as main ingredients and a dairy product is added thereto, such that the resulting highland barley beverage has good mouth feel, and natural aromas of highland barley, as well as notes of Rhodiola rosea and milk. The highland barley functional beverage has a unique flavor, is popular among the public, enriches highland barley products, has antifatigue effects, and replenishes energy.

Description

Barley functional drink and preparation method thereof

Cross-reference to related applications

The present disclosure claims priority to a Chinese patent application filed with the Chinese Patent Office on May 29, 2018 under the application number 201810531774.5 and entitled "A Barley Functional Beverage and Its Preparation Method", the entire contents of which are incorporated herein by reference in.

Technical field

The present disclosure relates to the field of barley products, and in particular, to a barley functional beverage and a preparation method thereof.

Background technique

Barley is a kind of cereal crop of the genus Gramineae. It is also called naked barley, yuan barley, and rice barley because of its separated inner and outer husks and bare kernels. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. Barley has rich nutritional value and outstanding medical and health functions, and its related products have been gradually developed.

However, the barley tincture used in the existing barley tincture is barley tincture extract, the preparation is complicated, and the nutritional components of barley tincture are easily lost.

In view of this, the present disclosure is proposed.

Summary of the Invention

The purpose of the present disclosure includes, for example, providing a barley tea functional drink. By blending the components, the barley tea functional drink has a smooth taste, and has both the natural aroma of barberry tea and the aroma of other substances. The obtained drink has a unique and rich taste. The products of Qingye.

The purpose of the present disclosure also includes providing a method for preparing barley functional beverage. The method is simple to prepare, easy to operate and produce, has low production cost, and is conducive to large-scale promotion and application.

In order to achieve the above objectives of the present disclosure, the following technical solutions are adopted:

A barley functional drink, the composition of which is: the weight ratio of barley powder, rhodiola, milk products and water is 16: 1-1.2: 30-33: 300-330;

The barley powder is prepared by the following methods: after washing the barley powder, drying, sterilizing, frying, coarsely grinding, and finely grinding, that is, obtained.

In other embodiments of the present disclosure, the weight ratio of barley flour, rhodiola, milk products, and water may be, for example, 16: 1-1.1: 30-32: 300-320, 16: 1.1-1.2: 31-32 : 310-320 or 16: 1.1: 31: 315

The barley functional drink provided by the present disclosure mainly uses barley and rhodiola as raw materials and is adjusted by adding milk products. The obtained barley functional drink is smooth and has both the natural aroma of barley and the aroma of rhodiola and milk. The obtained beverage has a unique taste and is unanimously loved by the public, which enriches the variety of barley products, and has the effects of anti-fatigue and energy replenishment.

The barley functional beverage provided by the present disclosure may be a solid beverage or a liquid beverage. In the case of a liquid beverage, the amount of water added is 17-20 times the total weight of each raw material.

Further, the milk product is raw milk.

Further, the water includes mineral water or purified water.

The barley functional drink without sugar is the original flavor, and the barley functional drink with sugar is the sweet taste.

Further, the barley functional drink also contains sugar.

Further, the sugar includes any one or more of glucose, xylitol, and arabinose. Adding these kinds of sugars can mix well with other ingredients, and there is no obvious difference between various sugar types.

Further, the weight ratio of the sugar to the barley flour is 3-5: 16, and the sweetness of the obtained beverage is suitable.

For example, in different embodiments, the weight ratio of sugar to barley flour can be 3:16, 4:16, 5:16, and so on.

The present disclosure also provides a barley functional drink, which mainly contains barley powder, algae, and salt, and the weight ratio of the barley, algae, and salt is 16: 3-3.5: 0.1-0.15;

In other embodiments of the present disclosure, barley powder, algae, and salt, the weight ratio of barley powder, algae, and salt may be, for example, 16: 3-3.4: 0.1-0.14, 16: 3-3.3: 0.1-0.13 , 16: 3-3.2: 0.1-0.13, or 16: 3.1-3.2: 0.12-0.13.

The barley functional drink provided by the present disclosure mainly uses barley and algae plants as raw materials and is seasoned with salt. The obtained barley functional drink is smooth and tastes fresh. , Anti-cancer, enhance immunity, lower blood sugar, lower blood pressure, lower blood lipids and other effects.

Further, the algae plant includes any one or more of seaweed meal, kelp meal, and seaweed meal. These kinds of algae plants can be combined with other raw materials to obtain the effect of salty taste. There is no obvious difference between the effects of various types.

Preferably, the salt is Tibetan red salt.

Tibet red salt contains more than 30 kinds of nutrients and many trace elements, such as calcium, magnesium, potassium, sodium, manganese, chlorine, alkali, zinc and so on. Tibetan red salt retains the unique effects of the original ecology, allowing the skin's physiology to organically combine with the ions of the original ecology, which is beneficial to the discharge of human body secretions and toxins; it can activate specific enzymes and make the skin hydrated. To moisturizing effect; can adjust the pH value to balance skin self-energy.

The selection of Tibetan red salt not only has the above-mentioned health effects, but also makes the barley functional beverages have a richer taste.

Further, the barley is dried to a moisture content of 18% -22%.

Preferably, the sterilization is microwave sterilization.

Preferably, the microwave sterilization includes sterilization under the conditions of a power of 600-700W and a frequency of 2000-2500MHz for 5-6min.

Preferably, the microwave sterilization is intermittent sterilization, and the ratio between the microwave sterilization time and the intermittent time is 2-3: 1.

Preferably, the microwave sterilization is performed under vibration conditions;

Preferably, the barley is placed in a sterilization tray. A drive mechanism, a cam, and a telescopic element are provided at the bottom of the sterilization disc. The telescopic element is connected to the sterilization disc. The drive mechanism is connected to the cam. The cam contacts the telescopic element and drives the telescopic element. Up and down movement.

The microwave sterilization is performed under vibration conditions, and the cam structure is used to drive the sterilization plate to vibrate, so that the microwave sterilization effect of barley is better. The structure that the cam drives the telescopic member to move up and down belongs to the prior art, and is not described in detail herein. The disclosure is applied to microwave sterilization to enhance the sterilization effect of microwave sterilization.

Preferably, the temperature for frying is 175-185 ° C, and the time for frying is not more than 1 min, so that the lotus root is prepared. Generally, the frying time is 30-60s.

For example, in different embodiments, the frying temperature may be 175 ° C, 178 ° C, 180 ° C, 185 ° C, and the like. The frying temperature is inversely proportional to the time, that is, if the selected temperature is higher, the frying time is shortened accordingly, and the frying flower can be obtained after frying. Within this temperature range, a suitable time for frying was selected, and there was no significant difference in the obtained barley flour.

Preferably, the frying is performed in a vacuum environment, and the degree of vacuum is 0.05-0.06 MPa.

Vacuum frying can reduce the frying temperature, avoid the deterioration of color and taste caused by excessive heat, and maintain the original color, aroma and taste of barley. Improved frying efficiency, reduced energy consumption, and shortened frying time.

Preferably, after frying, the lotus flower is cooled to 15-20 ° C at a cooling rate of 1-2 ° C / min under the condition of a vacuum of 0.08-0.1MPa.

After the frying is finished, fast cooling the lotus root under vacuum, which can reduce the contact time between the lotus root and the air, effectively prevent the lotus root from absorbing water again, and maintain the dryness of the lotus root. quality.

As a preference, the stir-fried barley is first coarsely ground to a mesh size of 70-90 mesh, and then finely ground to a mesh size of 270-300 mesh;

During the coarse grinding and the fine grinding, the temperature of barley is not higher than 30 ° C.

Preferably, both rough grinding and fine grinding are performed in a grinding mechanism. The grinding mechanism is provided with a grinding tank and a grinding rod. The grinding rod is provided in the grinding tank for grinding the barley. The wall of the grinding tank has a double-layer hollow structure. The tank wall is provided with a liquid inlet, a liquid outlet, and a cooling pipe that communicates with the liquid inlet and the liquid outlet.

Preferably, the cooling pipe is spirally coiled inside the tank wall. Spiral cooling tubes can enhance the cooling effect.

Since the barley is fully heated after being fried, the water content of the barley flower is greatly reduced, and the dryness of the barley flower is maintained. During grinding, the barley flower is ground. In order to prevent the barley from being heated again, Therefore keep the barley temperature not higher than 30 ° C. Grinding is to contact the grinding rod with the inner wall of the grinding tank and squeeze the barley to break it. During the grinding process, the part of the barley contacting the inner wall of the grinding tank is likely to cause local high temperature during the continuous grinding process. Therefore, this implementation In the example, the grinding tank is designed as a double-layer hollow structure, and a cooling pipe is provided in the double-layer structure. The cooling pipe can absorb and take away the heat during grinding, effectively avoiding the high temperature of the barley during the grinding process. It is more conducive to maintaining the active nutritional ingredients of barley, and the barley powder obtained is fine and smooth.

The cooling water flowing through the cooling pipe to cool the tank wall belongs to the prior art, which is not described in detail herein. This disclosure applies it to the grinding process, which can effectively control the temperature of the barley during the grinding process and ensure that the nutritional components of the barley are not lost .

Generally, barley powder is directly pulverized to obtain barley powder, which has a rough feel when consumed. In order to reduce the rough feeling of the prepared barley powder, the bran is generally removed in the process of grinding the barley powder. Although the rough texture is improved during eating, the nutritional components in the bran are lost, making the barley powder produced Nutrition is greatly lost, affecting its nutritional value.

The barley powder used in the present disclosure, the method first fry the barley, and then gradually grind and control the temperature during the grinding process, not only the complete nutritional components of barley are completely retained, but also as much as possible by controlling the temperature The active nutritional ingredients of barley greens, the barley powder obtained is delicate, and the taste is smooth, which changes the rough feeling of barley powder in the prior art and expands the application range of barley.

The barley powder selected in the present disclosure is combined with other raw materials, and the prepared drink has smooth taste, rich taste, and has certain health effects, and solves the problems of complex preparation of barley drink and loss of nutrients.

The present disclosure also provides a method for preparing the barley functional drink, including the following steps: adding the raw materials of the barley functional drink while stirring in water at 90-95 ° C, and mixing them.

The method is simple to prepare, and the prepared drink has a smooth mouthfeel. The taste has both the flavor of barley and other raw materials. The taste is unique. After the test, it has been widely praised by the public.

Further, after the mixing, the steps of packaging and sterilization are included to obtain a finished product, which is convenient for storage and sale.

Compared with the prior art, the beneficial effects of the present disclosure include, for example:

(1) The barley tea functional beverage provided by the present disclosure uses barley tea powder that retains the active nutritional ingredients of barley tea as much as possible, and is more delicate, overcomes the rough feeling of barley tea powder and its eating method in the prior art, and improves the nutritional value.

(2) The barley tea functional drink provided by the present disclosure, barley tea powder is mixed with Rhodiola rosea, raw cow milk, water, etc., not only the taste and taste are unanimously welcomed by the public, but also have effects such as anti-fatigue and energy supplement.

(3) The barley tea functional drink provided by the present disclosure, barley tea powder is mixed with seaweed powder and Tibetan red salt, and not only the taste and taste are unanimously welcomed by the public, but also have anti-cancer, anti-cancer, enhance immunity, lower blood sugar, lower blood pressure. , Blood pressure and other effects.

(4) The barley functional beverage provided by the present disclosure can be eaten as a normal temperature, heated, or refrigerated beverage.

Detailed ways

The embodiments of the present disclosure will be described in detail below with reference to examples, but those skilled in the art will understand that the following examples are only used to illustrate the present disclosure and should not be considered as limiting the scope of the present disclosure. If the specific conditions are not indicated in the examples, the conventional conditions or the conditions recommended by the manufacturer are used. If the reagents or instruments used are not specified by the manufacturer, they are all conventional products that can be obtained through commercial purchase.

Example 1

This embodiment provides a barley tea functional beverage, which is prepared as follows:

First prepare the barley powder and use the following method: after washing the barley powder, dry it until the water content of the barley is 20%;

Microwave sterilization and frying. The frying temperature is 180 ° C and the frying time is 45s.

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, rhodiola powder, raw milk and mineral water in a weight ratio of 16: 1: 30: 300;

Specifically, during preparation, barley powder, rhodiola powder, raw milk and glucose are mixed, and then added to mineral water at 90-95 ° C. while stirring, and mixed to obtain.

Example 2

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, rhodiola powder, raw milk and mineral water in a weight ratio of 16: 1.2: 33: 330;

Specifically, during preparation, barley flour, Rhodiola rosea, raw milk and glucose are mixed, and then added to pure water at 90-95 ° C while stirring, and mixed to obtain.

Example 3

Then coarsely grind to 80 mesh, and then grind to 300 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, rhodiola powder, raw milk, glucose, and mineral water in a weight ratio of 16: 1: 33: 3: 330;

Example 4

Microwave sterilization and frying. The frying temperature is 185 ° C and the frying time is 30s.

Then coarsely grind to 90 mesh, and then grind to 280 mesh.

Preparation of barley functional drink, mixed according to the proportion of the following raw materials: barley powder, Rhodiola powder, raw milk, glucose, mineral water in a weight ratio of 16: 1.2: 30: 5: 300;

Example 5

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, rhodiola powder, raw milk, xylitol, and mineral water in a weight ratio of 16: 1: 30: 3: 300;

Specifically, during preparation, barley powder, rhodiola powder, raw milk and xylitol are mixed, and then added to purified water at 90-95 ° C. with stirring, and mixed to obtain.

Example 6

Microwave sterilization, frying, frying temperature is 175 ° C, frying time is 50s, and lotus root is obtained;

It is then coarsely ground to a mesh size of 70 mesh, and then finely ground to a mesh size of 270 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, rhodiola powder, raw milk, arabinose, and mineral water in a weight ratio of 16: 1.2: 30: 5: 300;

Specifically, during preparation, barley flour, rhodiola powder, raw milk and arabinose are mixed, and then added to the mineral water at 90-95 ° C. while stirring, and mixed to obtain.

Example 7

First prepare the barley powder and use the following method: after cleaning the barley powder, dry it until the water content of the barley is 19%;

Microwave sterilization under vibration conditions. The power of microwave sterilization is 620W and the frequency is 2200MHz. The sterilization is performed for 2 minutes, followed by an interval of 1 min, followed by 2 minutes, followed by an interval of 1 minute, followed by a period of 2 minutes.

Fry in a vacuum condition with a vacuum of 0.05 MPa, at a temperature of 175 ° C, and a frying time of 50 s, to obtain the lotus root; after frying, the lotus root is dried under the vacuum of 0.08 MPa at 2 The cooling rate was performed to 15 ° C at a cooling rate of ° C / min.

Place the cooled lotus root in a grinding mechanism for coarse grinding and fine grinding, and then coarsely grind to a mesh size of 70 mesh, and then finely grind to a mesh size of 270 mesh. The grinding rod acts on the grinding tank to grind the lotus root. During the grinding process, the water in the tube is first cooled to remove the heat generated during the grinding process, so that the temperature of the barley is not higher than that during the rough grinding and fine grinding. 30 ° C.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, rhodiola powder, raw milk, arabinose, and mineral water in a weight ratio of 16: 1: 31: 5: 320;

Example 8

First prepare the barley powder and use the following method: after cleaning the barley powder, dry it until the moisture content of the barley is 21%;

The barley is placed in a sterilization plate. The driving mechanism at the bottom of the sterilization plate drives the cam to rotate, and the cam drives the telescopic member to move up and down, so that the barley in the sterilization plate is shaken and dispersed. Microwave sterilization is performed under the vibration condition. The power of the bacteria is 690W, the frequency is 2400MHz, and the sterilization is performed for 1 minute and the interval is 0.5 minutes.

Fry in a vacuum condition with a vacuum of 0.06 MPa, with a temperature of 175 ° C and a frying time of 50 s. The cooling rate was performed at 20 ° C / min.

Place the cooled lotus root in a grinding mechanism for coarse grinding and fine grinding, and then coarsely grind to a mesh size of 90 mesh, and then finely grind to a mesh size of 300 mesh. The grinding rod acts on the grinding tank to grind the lotus root. During the grinding process, the water in the tube is first cooled to remove the heat generated during the grinding process, so that the temperature of the barley is not higher than that during the rough grinding and fine grinding. 30 ° C.

Example 9

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: the weight ratio of barley powder, seaweed powder and common salt is 16: 3: 0.15;

Specifically, during preparation, barley powder, seaweed powder, and salt are mixed, and then added to the mineral water at 90-95 ° C while stirring, and the mixture is obtained by mixing. The amount of mineral water is the total weight of barley powder, seaweed powder and salt. 20 times.

Example 10

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, seaweed powder and Tibetan red salt in a weight ratio of 16: 3.5: 0.1;

Specifically, during preparation, barley powder, seaweed powder, and Tibetan red salt are mixed, and then added to the mineral water at 90-95 ° C while stirring, and the mixture is obtained by mixing. The amount of mineral water is barley powder, seaweed powder and Tibet. 20 times the total weight of red salt.

Example 11

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

The barley functional drink is prepared by mixing the following raw material ratios: the weight ratio of barley powder, seaweed powder and common salt is 16: 3: 0.1;

Specifically, during preparation, barley powder, seaweed powder, and salt are mixed, and then added to the mineral water at 90-95 ° C while stirring, and mixed to obtain, the amount of mineral water is the total weight of barley powder, seaweed powder and table salt. 17 times.

Example 12

It is then coarsely ground to 80 mesh, and then finely ground to 280 mesh.

Preparation of barley functional drink, mixed according to the following raw material ratio: barley powder, kelp powder, Tibetan red salt weight ratio of 16: 3.5: 0.15;

Specifically, during preparation, barley powder, kelp powder, and salt are mixed, and then added to purified water at 90-95 ° C while stirring, and mixed to obtain the pure water. The amount of purified water is barley powder, kelp powder, and Tibetan red. 20 times the total weight of the salt.

Example 13

Microwave sterilization under vibration conditions. The power of microwave sterilization is 650W and the frequency is 2300MHz. The sterilization is performed for 2 minutes, followed by an interval of 1 minute, followed by 2 minutes, followed by an interval of 1 minute, followed by a period of 2 minutes for a total of 6 minutes.

Fry in a vacuum condition with a vacuum of 0.05 MPa, with a frying temperature of 178 ° C and a frying time of 56 s, to obtain the lotus root; after frying, the lotus root is heated under the vacuum of 0.08 MPa to 2 The cooling rate was performed at 17 ° C / min.

Place the cooled lotus root in a grinding mechanism for coarse grinding and fine grinding, and then coarsely grind to a mesh size of 80 mesh, and then finely grind to a mesh size of 280 mesh. The grinding rod acts on the grinding tank to grind the lotus root. During the grinding process, the water in the tube is first cooled to remove the heat generated during the grinding process, so that the temperature of the barley is not higher than that during the rough grinding and fine grinding. 30 ° C.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, kelp powder, and Tibetan red salt in a weight ratio of 16: 3.2: 0.13;

Example 14

First prepare the barley powder and use the following method: after cleaning the barley powder, dry it to a moisture content of 22%;

The barley is placed in a sterilization plate. The driving mechanism at the bottom of the sterilization plate drives the cam to rotate, and the cam drives the telescopic member to move up and down, so that the barley in the sterilization plate is shaken and dispersed. Microwave sterilization is performed under the vibration condition. The power of the bacteria is 700W, the frequency is 2500MHz, and the sterilization is performed for 1 minute and the interval is 0.5 minutes, and the sterilization is repeated for 5 minutes in total;

Fry in a vacuum condition with a vacuum of 0.06 MPa, at a temperature of 185 ° C, and a frying time of 57 s to obtain the lotus root. After frying, the lotus root is dried at a vacuum of 0.1 MPa to 1 Cooling was performed at a cooling rate of 18 ° C / min to 18 ° C.

The barley functional drink is prepared by mixing the following raw material ratios: barley powder, kelp powder, and Tibetan red salt in a weight ratio of 16: 3.3: 0.12;

Comparative Experiment

I. Effects of adding raw milk

Comparative Example 1: The difference from Example 1 is that raw milk is not added, and the rest are the same.

Comparative Example 2: It is different from Example 3 in that raw milk is not added and the rest are the same.

Experimental example 1

Taste and taste were evaluated using market research methods. The market research was conducted in six cities in Lhasa, Wuhan, Guangzhou, Zhengzhou, Beijing, and Qingdao. A total of 1,000 people were involved, aged 20-50 years old. Understanding. After tasting, give a score on the taste, taste, and favorite degree, and the maximum score for each indicator is 100 points. The taste is mainly aimed at the smoothness of the drink, and the taste is mainly mixed with the taste, and the favorite is based on the overall feeling. Then perform data statistics and find the average value to get the final score. The details are shown in Table 1.

Table 1 Statistical results

组别Group	口感分值Taste score	味道分值Taste score	喜爱度Like
实施例1Example 1	9696	9595	9696
实施例2Example 2	9595	9595	9595
实施例3Example 3	9595	9696	9696
实施例4Example 4	9696	9797	9696
实施例5Example 5	9595	9797	9797
实施例6Example 6	9696	9595	9797
实施例7Example 7	9696	9898	9797
实施例8Example 8	9797	9797	9696
实施例9Example 9	9696	9595	9696
实施例10Example 10	9797	9898	9898
实施例11Example 11	9595	9595	9595
实施例12Example 12	9797	9797	9797
实施例13Example 13	9797	9898	9595
实施例14Example 14	9898	9797	9797
对比例1Comparative Example 1	8484	8585	8585
对比例2Comparative Example 2	8585	8686	8585

As can be seen from Table 1, the barley functional beverage provided by the present disclosure has a smooth taste and maintains the natural aroma of barley and is mixed with other raw materials to maintain the flavor of each raw material. The blend has a unique taste and is well received by the public. Compared with the existing products, it has very obvious taste and taste advantages, which means that the barley functional beverage provided by the present disclosure is put on the market and can be accepted and loved by consumers.

Second, the impact of grinding temperature on the physical and chemical properties of barley

Comparative Example 3: It is different from Example 1 in that the temperature of the barley in the coarse grinding and the fine grinding is not only controlled by cooling, but the rest are the same.

The barley flour powder obtained in Example 1 and Comparative Example 3 was tested to identify the nutritional component content, as shown in Table 2.

Table 2 Statistics of nutrient content

营养成分(每100g中的含量)Nutrition facts (content per 100g)	实施例1Example 1	对比例3Comparative Example 3
钙(mg)Calcium (mg)	115115	110110
蛋白质(g)Protein (g)	8.38.3	7.97.9
碳水化合物(g)Carbohydrate (g)	75.475.4	70.270.2
膳食纤维(g)Dietary fiber (g)	1.81.8	1.31.3
维生素E(mg)Vitamin E (mg)	0.990.99	0.940.94
铜(mg)Copper (mg)	5.175.17	5.025.02
钾(mg)Potassium (mg)	654654	624624
磷(mg)Phosphorus (mg)	415415	401401
钠(mg)Sodium (mg)	7979	6868
硒(ug)Selenium (ug)	4.64.6	4.14.1
胡罗卜素(ug)Hulubusu (ug)	44	33
视黄醇当量(ug)Retinol equivalent (ug)	12.612.6	12.112.1

It can be seen from Table 2 that the content of nutrient components in Example 1 is significantly higher than that in Comparative Example 3. When the temperature of barley in rough and fine grinding is not controlled, the temperature of barley may exceed 30 ° C locally, resulting in local high temperature. It leads to the loss of nutrients, which is not conducive to maintaining the aroma and taste of barley.

In addition, the barley tea functional beverage provided by the present disclosure does not contain any additives, is a pure natural product, and has effective health care due to the effective retention of its nutritional ingredients.

Although the present disclosure has been illustrated and described with specific embodiments, it should be appreciated that many other changes and modifications can be made without departing from the spirit and scope of the present disclosure. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this disclosure.

Industrial applicability

The barley powder provided by the present disclosure uses barley powder that retains the active nutritional ingredients of barley powder as much as possible, and is more delicate, overcomes the rough feeling of barley powder and its eating method in the prior art, and improves the nutritional value. The taste and taste have been unanimously welcomed by the public, and can be eaten as normal temperature, heated and refrigerated drinks.

Claims

A barley functional drink, which is characterized in that its composition is: the weight ratio of barley powder, rhodiola, milk products and water is 16: 1-1.2: 30-33: 300-330;

The barley powder is prepared by the following methods: after washing the barley powder, drying, sterilizing, frying, coarsely grinding, and finely grinding, that is, obtained.
The barley tea functional drink according to claim 1, wherein the milk product is raw milk;

Further, the water includes mineral water or purified water;

Further, the barley functional drink also contains sugar;

Further, the sugar includes any one or more of glucose, xylitol, and arabinose;

Further, the weight ratio of the sugar to the barley flour is 3-5: 16.
A barley functional drink, characterized in that it mainly contains: barley powder, algae and salt, and the weight ratio of the barley powder, the algae and the salt is 16: 3-3.5: 0.1-0.15;

The barley powder is prepared by the following methods: after washing the barley powder, drying, sterilizing, frying, coarsely grinding, and finely grinding, that is, obtained.
The barley functional beverage according to claim 3, wherein the algae plant comprises any one or more of seaweed powder, kelp powder and seaweed powder;

Further, the salt is Tibetan red salt.
The barley tea functional drink according to any one of claims 1-4, characterized in that the barley tea is dried to a water content of 18% -22%.
The barley tea functional drink according to any one of claims 1-4, wherein the sterilization is microwave sterilization.
The barley functional beverage according to claim 6, wherein the microwave sterilization comprises sterilizing for 5-6 minutes under the conditions of a power of 600-700W and a frequency of 2000-2500MHz.
The barley tincture functional drink according to claim 7, wherein the microwave sterilization is intermittent sterilization, and the ratio between the microwave sterilization time and the intermittent time is 2-3: 1.
The barley tea functional beverage according to any one of claims 6 to 8, wherein the microwave sterilization is performed under vibration conditions;

Preferably, the barley is placed in a sterilization tray, and a drive mechanism, a cam, and a telescopic member are provided at the bottom of the sterilization tray, the telescopic member is connected to the sterilization tray, and the drive mechanism is connected to the cam The cam is in contact with the telescopic member and drives the telescopic member to move up and down.
The barley tea functional drink according to any one of claims 1 to 4, wherein the temperature for frying is 175-185 ° C, and the time for frying is not more than 1 min, and the lotus flower is prepared.
The barley functional beverage according to claim 10, wherein the frying is performed in a vacuum environment, and the degree of vacuum is 0.05-0.06 MPa.
The barley tea functional drink according to claim 10 or 11, characterized in that, after the frying, the lotus flower is subjected to a cooling rate of 1-2 ° C / min under a vacuum of 0.08-0.1MPa. Cool to 15-20 ° C.
The barley functional drink according to any one of claims 1-4, wherein the fried barley is first coarsely ground to a mesh size of 70-90 mesh, and then finely ground to a mesh size of 270-300 mesh. ;

During the coarse grinding and the fine grinding, the temperature of barley is not higher than 30 ° C.
The barley functional beverage according to claim 13, wherein the coarse grinding and the fine grinding are performed in a grinding mechanism, the grinding mechanism is provided with a grinding tank and a grinding rod, and the grinding rod is provided at The grinding tank is used for grinding the barley. The tank wall of the grinding tank is a double-layer hollow structure. The tank wall is provided with a liquid inlet, a liquid outlet, and a communication between the liquid inlet and the outlet. Liquid cooling pipe.
The barley tea functional drink according to claim 14, wherein the cooling pipe is spirally spiraled inside the tank wall.
The method for preparing a barley functional drink according to any one of claims 1-15, comprising the steps of: adding the raw materials of the barley functional drink while stirring in water at 90-95 ° C, and mixing them.
The preparation method according to claim 16, further comprising the steps of dispensing and sterilizing after mixing.