阅读说明：本技术 大麦苗粉发酵含乳饮料的制备方法 (Preparation method of barley seedling powder fermented milk-containing beverage ) 是由 刘晶晶 高佳玉 张雨晴 余冉 马灵灵 韩曜平 张然 戴阳军 于 2020-07-15 设计创作，主要内容包括：本发明公开了一种用于大麦苗粉发酵含乳饮料的制备方法,包括步骤：将大麦苗粉加入水中搅拌均匀后置于30～60℃恒温水浴中浸提20min以上,重复提取2～3次得到大麦苗汁；加入牛乳及蔗糖混合均匀得到调配液；将调配液泵入到超高温瞬时杀菌机,采用120～135℃,进行5～10s灭菌并冷却至40～45℃；加入酸奶发酵菌剂发酵；将完全凝固的发酵液迅速降温至10℃以下并冷藏得到大麦苗粉酸奶；大麦苗粉酸奶中加入水、蔗糖及乳化稳定剂进行二次调配后进行均质并灌装；灌装后产品放置在超高静压杀菌设备中,在压力200～400MPa状态下保压15～30min,最后封装得到成品。本发明获得一种口感较好的大麦苗粉饮品且保留大麦苗粉中最重要的抗氧化作用达到保健的功效。(The invention discloses a preparation method of a barley seedling powder fermented milk-containing beverage, which comprises the following steps: adding barley seedling powder into water, uniformly stirring, placing in a constant-temperature water bath at 30-60 ℃, leaching for more than 20min, and repeatedly extracting for 2-3 times to obtain barley seedling juice; adding cow milk and sucrose, and mixing to obtain a blending solution; pumping the prepared solution into an ultrahigh-temperature instantaneous sterilization machine, sterilizing at 120-135 ℃ for 5-10 s, and cooling to 40-45 ℃; adding a yoghourt fermentation bacteria agent for fermentation; rapidly cooling the completely solidified fermentation liquor to below 10 ℃ and refrigerating to obtain barley seedling powder yoghourt; adding water, sucrose and an emulsion stabilizer into the barley seedling powder yoghourt, blending for the second time, homogenizing and filling; and (3) placing the filled product in ultrahigh static pressure sterilization equipment, maintaining the pressure for 15-30 min under the pressure of 200-400 MPa, and finally packaging to obtain a finished product. The invention obtains the barley seedling powder drink with better taste and retains the most important antioxidation in the barley seedling powder to achieve the health-care effect.)

1. A preparation method of a barley seedling powder fermented milk-containing beverage is characterized by comprising the following steps: s1, leaching barley seedling powder: adding barley seedling powder into water, uniformly stirring, and then placing in a constant-temperature water bath at 30-60 ℃ for leaching for more than 20min to obtain barley seedling juice; s2, blending: adding milk and cane sugar into the barley seedling juice, and uniformly mixing to obtain a blending liquid; s3, sterilization: pumping the prepared liquid into an ultrahigh-temperature instant sterilizer, sterilizing at 120-135 ℃ for 5-10 s, and cooling the sterilized liquid to 40-45 ℃; s4, inoculating and fermenting: adding a yoghourt fermentation bacteria agent into the cooled sterilized feed liquid, culturing at the constant temperature of 40-45 ℃, and taking out fermented milk when the fermented liquid is completely solidified; s5, after-ripening: rapidly cooling the completely solidified fermentation liquor to below 10 ℃, refrigerating at the temperature of 2-4 ℃ and then ripening for more than 24 hours to obtain barley seedling powder yoghourt; s6, homogenizing and filling: adding water, sucrose and an emulsion stabilizer into barley seedling powder yoghourt, blending for the second time, heating to 65-70 ℃, homogenizing by using a high-shear emulsion homogenizer and filling; s7, sterilization and packaging: and (3) placing the filled product in ultrahigh static pressure sterilization equipment, maintaining the pressure for 15-30 min under the pressure of 200-400 MPa, and finally packaging to obtain a finished product.

2. The method for preparing a barley seedling powder fermented milk-containing beverage according to claim 1, wherein the temperature during sterilization is 120 to 125 ℃, and the pressure during sterilization is 200 to 250 MPa.

3. The method for preparing a barley grass powder fermented milk-containing beverage according to claim 1, wherein the ratio of barley grass powder to water when barley grass powder is extracted is 1 g: 20-35 mL.

4. The method for preparing a barley grass powder fermented milk-containing beverage according to claim 1, wherein the barley grass powder is extracted at a constant temperature in a water bath of 40 to 50 ℃ and extracted repeatedly 2 to 3 times.

5. The method for preparing a barley grass powder fermented milk-containing beverage according to claim 1, wherein the barley grass powder is extracted by adding cellulase to a mixed solution of barley grass powder and water, wherein the cellulase is added in an amount of 0.2 to 0.3mg/mL based on the mixed solution of barley grass powder and water, the constant-temperature water bath temperature is 45 to 50 ℃, and the extraction time is 2 to 3 hours.

6. The preparation method of the barley seedling powder fermented milk-containing beverage according to claim 1, wherein the mass ratio of the milk to the barley seedling juice during blending is 2: 3-3: 2, and the addition amount of the sucrose is 9-11% by mass of the total mass of the barley seedling juice and the milk.

7. The preparation method of the barley grass powder fermented milk-containing beverage according to claim 1, wherein the yogurt fermentation bacteria is inoculated with the sterilized feed liquid in an amount of 0.1-0.2% by mass.

8. The method for preparing a barley grass powder fermented milk-containing beverage according to claim 1, wherein the second blending is mixing and stirring the barley grass powder yogurt obtained in step S5, 4 to 8% of sucrose and 0.4 to 0.8% of emulsion stabilizer, wherein the amounts of the two are 60 to 70% of the total mass of the milk-containing beverage.

9. The method for preparing a barley seedling powder fermented milk-containing beverage according to claim 1, wherein the emulsion stabilizer comprises an emulsifier and a stabilizer, the emulsifier is one or two of monoglyceride, diglyceride and SE-11 sucrose fatty acid ester, and the stabilizer is one or more of pectin, xanthan gum, agar and sodium carboxymethylcellulose.

Technical Field

The invention relates to a preparation method of a milk-containing beverage, in particular to a preparation method of a barley seedling powder fermented milk-containing beverage.

Background

The barley seedling powder is a powdery substance prepared from fresh and tender bud and stem of barley at the early growth stage, and has a low water content. The barley seedling powder is rich in chlorophyll, flavonoid, vitamins, antioxidase, protein and other nutrient components, has various health-care effects of improving physical quality, resisting oxidation and the like, and can be used for preventing some chronic diseases and the like. At present, barley seedling powder is usually drunk in a brewing mode, the taste is slightly poor, and different brewing modes possibly damage various nutritional ingredients to a certain extent.

Disclosure of Invention

In view of the above-mentioned drawbacks of the prior art, the present invention is directed to a method for preparing a fermented milk-containing barley seedling powder beverage, so as to obtain a barley seedling powder beverage with good taste and retain the most important antioxidant effect of barley seedling powder to achieve health care.

The technical scheme of the invention is as follows: a preparation method of a barley grass powder fermented milk-containing beverage comprises the following steps: s1, leaching barley seedling powder: adding barley seedling powder into water, uniformly stirring, and then placing in a constant-temperature water bath at 30-60 ℃ for leaching for more than 20min to obtain barley seedling juice; s2, blending: adding milk and cane sugar into the barley seedling juice, and uniformly mixing to obtain a blending liquid; s3, sterilization: pumping the prepared liquid into an ultrahigh-temperature instant sterilizer, sterilizing at 120-135 ℃ for 5-10 s, and cooling the sterilized liquid to 40-45 ℃; s4, inoculating and fermenting: adding a yoghourt fermentation bacteria agent into the cooled sterilized feed liquid, culturing at the constant temperature of 40-45 ℃, and taking out fermented milk when the fermented liquid is completely solidified; s5, after-ripening: rapidly cooling the completely solidified fermentation liquor to below 10 ℃, refrigerating at the temperature of 2-4 ℃ and then ripening for more than 24 hours to obtain barley seedling powder yoghourt; s6, homogenizing and filling: adding water, sucrose and an emulsion stabilizer into barley seedling powder yoghourt, blending for the second time, heating to 65-70 ℃, homogenizing by using a high-shear emulsion homogenizer and filling; s7, sterilization and packaging: and (3) placing the filled product in ultrahigh static pressure sterilization equipment, maintaining the pressure for 15-30 min under the pressure of 200-400 MPa, and finally packaging to obtain a finished product.

Further, the temperature during sterilization is 120-125 ℃, and the pressure during sterilization is 200-250 MPa.

Further, the ratio of the barley seedling powder to water in the process of extracting the barley seedling powder is 1 g: 20-35 mL.

Further, the constant-temperature water bath temperature is 40-50 ℃ during the barley seedling powder extraction, and the extraction is repeated for 2-3 times.

Further, when the barley grass powder is leached, cellulase is added into a mixed solution of the barley grass powder and water for leaching, the cellulase is added according to 0.2-0.3 mg/mL of the mixed solution of the barley grass powder and water, the constant-temperature water bath temperature is 45-50 ℃, and the leaching time is 2-3 hours.

Further, the mass ratio of the cow milk to the barley seedling juice in the blending is 2: 3-3: 2, and the addition amount of the sucrose is 9-11% by mass of the total mass of the barley seedling juice and the cow milk.

Further, the yoghourt fermentation inoculant accounts for 0.1-0.2% of the mass of the sterilized feed liquid, and is added and inoculated.

Further, the second blending is to add 60 to 70% of the barley seedling powder yogurt obtained in the step S5, 4 to 8% of sucrose, and 0.4 to 0.8% of an emulsion stabilizer, based on the total mass of the milk-containing beverage, and to mix and stir the barley seedling powder yogurt.

Further, the emulsion stabilizer comprises an emulsifier and a stabilizer, wherein the emulsifier is one or two of mono-glycerin fatty acid ester, diglycerol fatty acid ester and SE-11 sucrose fatty acid ester, and the stabilizer is one or more of pectin, xanthan gum, agar and sodium carboxymethylcellulose.

Compared with the prior art, the invention has the advantages that: the barley seedling powder and the milk are mixed to realize nutrition matching, and a high-temperature instantaneous sterilization and ultrahigh static pressure sterilization process are combined to prepare the instant drink with the characteristics of fresh barley seedling flavor, so that the added value of the barley seedling powder is improved, the nutritive value of the barley seedling powder is retained, and the taste is improved, so that the drink is more acceptable; the invention adopts low-temperature multiple extraction, and simultaneously adds cellulase in the extraction process, thereby not only extracting the antioxidant components in the barley seedling powder to the maximum extent, but also keeping the activity of antioxidant substances. Within the temperature range of 40-50 ℃, along with the increase of the extraction temperature, the extraction rate of total polyphenols and total flavonoids in the barley seedling powder is obviously improved, and the scavenging capacity and reducing power of the extracting solution to DPPH free radicals are gradually increased; when the temperature is continuously increased, the extraction rate of the total flavone and the total polyphenol is in a descending trend, and the DPPH free radical scavenging capacity and reducing power of the extracting solution are gradually reduced. In the process for preparing the barley seedling powder fermented milk, a UHT sterilization process is adopted, while a sterilization process for preparing traditional yogurt usually adopts low-temperature long-time and high-temperature short-time sterilization, and the ultrahigh-temperature instantaneous sterilization process can avoid thermal denaturation of protein on one hand, and can keep the nutritional ingredients and the antioxidant ingredients of barley seedling juice from being damaged on the other hand, thereby improving the taste and the antioxidant health-care effect of the product. And finally, carrying out secondary blending and homogenization on the barley grass powder fermented milk, water, cane sugar and an emulsion stabilizer to obtain the barley grass powder fermented milk beverage, and carrying out ultrahigh static pressure treatment at 200-400 MPa to obtain an emulsion system with small viscosity change, more stable emulsion system, smoother product taste and higher DPPH free radical scavenging capacity compared with thermal sterilization. Therefore, the barley seedling powder fermented milk-containing beverage obtained by adopting low-temperature multiple times of cellulase extraction and combining the high-temperature instantaneous sterilization and ultrahigh static pressure sterilization processes greatly improves the nutritional value and the health care effect of the product while ensuring the taste of the product.

Detailed description of the invention

The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention thereto.

The reagents and instruments involved in the embodiment of the invention are as follows:

the main reagent sources are as follows: barley grass powder (shenghua food limited of Xinghua city), white sugar (good boundary sugar manufacturing limited of Guangxi sugar industry group), cow milk (inner Mongolia Yili industry group, Inc.), yogurt starter (Kunshan Baishengyou Biotech, Inc.), agar (Fujian province green qi food colloid, Inc.), pectin (Jiangsu Axuan food grade additive ingredient shop), xanthan gum (Henan Wanbang practical, Inc.), sodium carboxymethylcellulose (Henan synergestic Biotech, Inc.), SE-11 sucrose fatty acid ester (Liuzhou Aige food science and technology, Inc.), mono-diglycerol fatty acid ester (Jialishi additive Haian, Inc.).

The main apparatus comprises: electronic balance (AWH-30-SA type, Shanghai Yingzhu electromechanical corporation, Ltd.), digital display constant temperature water bath (HH-4 type, China Hua electric appliance Co., Ltd.), plug-in tray type proof box (SM-32S type, New Mechan mechanical Wuxi Co., Ltd.), refrigerator (TSRD3-B8/710 type, New Mechan mechanical Wuxi Co., Ltd.), high shear homogenizing and emulsifying machine (Shanghai Franku science development Co., Ltd.), desk type high speed refrigerated centrifuge (DH-16F type Long Sa Baike centrifuge apparatus Co., Ltd.), ultra high temperature UHT sterilizer (ST-20 Shanghai shui apparatus experiment apparatus Co., Ltd.), ultra high pressure processing apparatus (UUPF/3L/700MPa Neugu koku Kouzi novel high technology food machinery responsibility Co., Ltd.). Delete production