阅读说明：本技术 一种大麦若叶酸奶的制备方法 (Preparation method of barley and Ruye yoghourt ) 是由 韩明亮 于 2020-08-18 设计创作，主要内容包括：本发明一种大麦若叶酸奶的制备方法,以大麦若叶为原料制备出大麦若叶微囊、大麦若叶提取液,将大麦若叶微囊与大麦若叶提取液与原奶分步混合发酵,本发明的方法获得了保留大麦若叶营养的酸奶,通过该制备方法制备出的发酵酸奶,其凝乳、色泽、风味和口感俱佳,最大程度保留了酸奶和大麦若叶的保健功效。(The invention relates to a preparation method of barley young leaf yoghourt, which is characterized in that barley young leaf microcapsules and barley young leaf extracting solution are prepared by taking barley young leaves as raw materials, and the barley young leaf microcapsules and the barley young leaf extracting solution are mixed with raw milk for fermentation step by step.)

1. A preparation method of barley and Ruye yoghourt is characterized by comprising the following steps:

and (3) treating barley leaves:

(1) barley if leaf powder: cutting cleaned barley young leaves, dividing into barley young leaf powder 1, barley young leaf powder 2 and barley young leaf powder 3, drying and dehydrating the barley young leaf powder 1 and the barley young leaf powder 3, and pulverizing: obtaining dried barley young leaf powder 1 and barley young leaf powder 3;

(2) soaking barley young leaf powder 1 in food-grade hydrogen peroxide: soaking the barley young leaf powder 1 obtained in the step (1) and food-grade hydrogen peroxide in the same volume for 3-5h, and naturally drying the soaked barley young leaf powder 1;

(3) uniformly mixing the barley young leaf powder 1 and the barley young leaf powder 2 treated in the step (2), and naturally fermenting for 24-72h at the temperature of 55-65 ℃;

(4) barley leaf extract: extracting the mixed barley young leaf powder obtained in the step (3) by adopting a supercritical carbon dioxide extraction technology to obtain a barley young leaf extracting solution, measuring the content of hydrogen peroxide in the barley young leaf extracting solution by adopting an iodometry method, and dividing the barley young leaf extracting solution into a barley young leaf extracting solution 1 and a barley young leaf extracting solution 2 for sterilization for later use after reaching the standard;

(5) boiling and granulating: putting the barley young leaf powder 3 obtained in the step (1) into a boiling granulator, and performing boiling granulation in the boiling granulator by using syrup as a binder to obtain barley young leaf granules;

(6) barley Ruye microcapsule granule: mixing the barley young leaf extract 1 with gelatin to obtain capsule material liquid, adding the barley young leaf granules obtained in the step (5) as capsule cores into a boiling granulator, and preparing barley young leaf microcapsule granules in a boiling granulation mode;

preparing barley and Ruye yoghourt:

(7) placing the barley young leaf extracting solution 2 prepared in the step (4) and the sterilized raw milk into a homogenizer for mixing and homogenizing, and placing the homogenized mixture in an environment of 90-100 ℃ for secondary sterilization;

(8) cooling the mixed solution sterilized in the step (7) to the inoculation temperature, adding the composite bacterial strain, and fermenting for 2-4 h;

(9) and (4) adding the barley rhododendron leaf microcapsule granules prepared in the step (6) into the step (8), homogenizing and mixing, continuing to ferment for 1-2h, cooling and filling to prepare the barley rhododendron leaf yoghourt.

2. The method for preparing barley malleaf yogurt according to claim 1, wherein the barley malleaf yogurt comprises the following steps: and (2) in the step (1), vacuum freeze drying is adopted for drying and dehydrating, the freezing temperature is 0-2 ℃, and the freezing time is set to be 9-12 h.

3. The method for preparing barley malleaf yogurt according to claim 1, wherein the barley malleaf yogurt comprises the following steps: in the step (2), the food-grade hydrogen peroxide is 1-3% by mass.

4. The method for preparing barley malleaf yogurt according to claim 1, wherein the barley malleaf yogurt comprises the following steps: the step (4) adopts supercritical CO₂Extracting fermented barley leaves with supercritical CO₂The extraction conditions were: the extraction pressure is 15-20MPa, the extraction temperature is 35-40 ℃, and CO is added₂The flow rate is 20-25L/h, and the extraction time is 1-3 h.

5. The method for preparing barley malleaf yogurt according to claim 1, wherein the barley malleaf yogurt comprises the following steps: in the step (5), the temperature in the boiling granulator is 80-120 ℃, and the atomization pressure is 0.18-2.0 MPa.

6. The method for preparing barley malleaf yogurt according to claim 1, wherein the barley malleaf yogurt comprises the following steps: in the step (6), the weight ratio of the barley and folium euphorbiae extract 1 to the gelatin is 100: 6-10.

7. The method for preparing barley malleaf yogurt according to claim 1, wherein the barley malleaf yogurt comprises the following steps: in the step (7), the volume ratio of the barley and folium hedyotis extract 2 to the raw milk is 1-2: 100.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to a preparation method of barley mallotus japonicus yoghurt.

Background

For the problems of great working pressure and easy insomnia of modern people, nutritional experts provide a plurality of delicious and nutritional foods for people and meet the needs of physical functions of people. The health-care vegetable yoghourt becomes one of health-care foods. For single food, it is difficult to satisfy the needs of human body functions, and the competitiveness is gradually lost. Therefore, the research and development of health food are hot topics in food.

The barley young leaf powder is used as a raw material, and can be prepared into barley young leaf powder with high nutritive value to a human body by advanced freeze drying and crushing technology, the barley young leaf powder retains the nutrition and rich cellulose of all organic barley young leaves, is alkaline food, contains rich dietary fiber, vitamins and trace elements, comprises potassium, calcium, magnesium, chlorophyll, carotene, vitamin B1, vitamin B2 and the like, particularly contains hundreds of active enzymes, plays an important role in human cells, is a basic food granted to human life health by nature, and is safe and easy to be absorbed by the human body. At present, barley grass leaves are sold in a powder form (barley grass juice powder) mostly in the market, and the barley grass leaves are not convenient for people to eat.

Dairy products are water-based systems and heat treatment during processing is inevitable, so there is an unstable factor in the use of barley leaves in dairy products, and consequently the use of commercial barley leaves in dairy products is rare.

Disclosure of Invention

The invention provides a preparation method of barley young leaf yoghourt, which is characterized in that barley young leaf is used as a raw material to prepare barley young leaf microcapsules and barley young leaf extracting solution, and the barley young leaf microcapsules and the barley young leaf extracting solution are mixed with raw milk and fermented step by step.

The invention discloses a preparation method of barley Ruye yoghourt, which comprises the following steps:

and (3) treating barley leaves:

(1) barley if leaf powder: cutting cleaned barley young leaves, dividing into barley young leaf powder 1, barley young leaf powder 2 and barley young leaf powder 3, drying and dehydrating the barley young leaf powder 1 and the barley young leaf powder 3, and pulverizing: obtaining dried barley young leaf powder 1 and barley young leaf powder 3;

(2) soaking barley young leaf powder 1 in food-grade hydrogen peroxide: soaking the barley young leaf powder 1 obtained in the step (1) and food-grade hydrogen peroxide in the same volume for 3-5h, and naturally drying the soaked barley young leaf powder 1;

(3) uniformly mixing the barley young leaf powder 1 and the barley young leaf powder 2 treated in the step (2), and naturally fermenting for 24-72h at the temperature of 55-65 ℃;

(4) barley leaf extract: extracting the mixed barley young leaf powder obtained in the step (3) by adopting a supercritical carbon dioxide extraction technology to obtain a barley young leaf extracting solution, measuring the content of hydrogen peroxide in the barley young leaf extracting solution by adopting an iodometry method, and dividing the barley young leaf extracting solution into a barley young leaf extracting solution 1 and a barley young leaf extracting solution 2 for sterilization for later use after reaching the standard;

(5) boiling and granulating: putting the barley young leaf powder 3 obtained in the step (1) into a boiling granulator, using syrup as a bonding agent, carrying out boiling granulation in the boiling granulator to obtain barley young leaf granules, and sterilizing for later use;

(6) barley Ruye microcapsule granule: mixing the barley young leaf extract 1 with gelatin to obtain capsule material liquid, adding the barley young leaf granules obtained in step (5) as capsule cores into a boiling granulator, and preparing the barley young leaf microcapsule granules in a boiling granulation mode.

Preparing barley and Ruye yoghourt:

(7) placing the barley young leaf extracting solution 2 prepared in the step (4) and the sterilized raw milk into a homogenizer for mixing and homogenizing, and placing the homogenized mixture in an environment of 90-100 ℃ for secondary sterilization;

(8) cooling the mixed solution sterilized in the step (7) to the inoculation temperature, adding the composite bacterial strain, and fermenting for 2-4 h;

(9) and (4) adding the barley rhododendron leaf microcapsule granules prepared in the step (6) into the step (8), homogenizing and mixing, continuing to ferment for 1-2h, cooling and filling to prepare the barley rhododendron leaf yoghourt.

Preferably, the drying and dehydration in the step (1) adopt vacuum freeze drying, the freezing temperature is 0-2 ℃, and the freezing time is set to be 9-12 h.

Preferably, in the step (2), the food-grade hydrogen peroxide is 1-3% by mass.

Preferably, in the step (4), the fermented polished young leaves are extracted by using a supercritical CO2 extraction technology, and the supercritical CO2 extraction conditions are as follows: the extraction pressure is 15-20MPa, the extraction temperature is 35-40 ℃, the CO2 flow is 20-25L/h, and the extraction time is 1-3 h.

Preferably, in the step (5), the temperature in the boiling granulator is 80-120 ℃, and the atomization pressure is 0.18-2.0 MPa.

Preferably, the weight ratio of the barley young leaf extracting solution 1 to the gelatin in the step (6) is 100: 6-10.

Preferably, the volume ratio of the barley young leaf extracting solution 2 to the raw milk in the step (7) is 1-2: 100.

Compared with the prior art, the invention has the beneficial effects that:

(1) the barley young leaf extract and the raw milk are fermented independently, so that the effective ingredients of the barley young leaf cannot be effectively stored, the barley young leaf microcapsule is compounded and fermented, the nutrient ingredients of the barley young leaf can be effectively stored by utilizing the stability of the microcapsule, and the effective ingredients of the barley young leaf can be effectively stored; if only barley young leaf powder is adopted for fermentation, the barley young leaf green juice powder contains rich cellulose and trace elements, but the taste is unsmooth and is not easy to be accepted by consumers.

(2) The method comprises the steps of cutting barley leaves, dividing the cut barley leaves into three parts, soaking barley leaf powder 1 in food-grade hydrogen peroxide, soaking the food-grade hydrogen peroxide in holes of the barley leaves 1 by utilizing the porous property of the barley leaves 1, blending the soaked barley leaf powder 1 and barley leaf powder 2, and then naturally fermenting.

(3) The method adopts the supercritical extraction technology to extract the mixed barley young leaf powder after natural fermentation to prepare the extracting solution, improves the flavor and the taste of the barley young leaf due to the aerobic fermentation of the barley young leaf in the early stage, and simultaneously retains the original nutritional ingredients of the barley young leaf to the maximum extent by adopting the supercritical extraction technology.

(4) In order to ensure that the nutritional ingredients of barley young leaves utilize a boiling granulation technology and a microencapsulation technology, barley young leaf powder and syrup are agglomerated and grown to form a barley young leaf granule capsule core through boiling granulation, and barley young leaf extracting solution 1 and gelatin are mixed to form capsule material liquid to prepare the microcapsule granules retaining the original ingredients of the barley young leaves.

(5) The prepared microcapsule particles and the barley young leaf extracting solution are uniformly mixed into milk for fermentation, the microcapsule particles are stable, the nutrition of the barley young leaves can be retained to the maximum degree in the post-acidification stage of the yogurt, and meanwhile, after the barley young leaf extracting solution and the milk are co-fermented, the prepared barley young leaf yogurt is fine and smooth in taste, palatable in viscosity and smoothness and high in nutritional value.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Basic embodiment: preparation method of barley and Ruye yoghourt

A preparation method of barley and Ruye yoghourt comprises the following steps:

and (3) treating barley leaves:

(1) barley if leaf powder: cutting cleaned barley young leaves, dividing the cleaned barley young leaves into barley young leaf powder 1, barley young leaf powder 2 and barley young leaf powder 3, dehydrating the barley young leaf powder 1 and the barley young leaf powder 3 by vacuum freeze drying, crushing, freezing at-2 ℃ for 12h to obtain dried barley young leaf powder 1 and barley young leaf powder 3;

(2) pretreatment of barley and folium hedyotis powder: soaking the barley young leaf powder 1 obtained in the step (1) and food-grade hydrogen peroxide in an equal volume for 3-5h, wherein the food-grade hydrogen peroxide accounts for 2% by mass, and naturally drying the soaked barley young leaf powder 1;

(3) uniformly mixing the barley young leaf powder 1 and the barley young leaf powder 2 treated in the step (2), and placing the mixture in an environment at 60 ℃ for natural fermentation for 24-72 h;

(4) barley leaf extract: performing supercritical CO extraction on the mixed barley young leaf powder obtained in the step (3) by adopting a supercritical carbon dioxide extraction technology₂The extraction conditions were: the extraction pressure is 20MPa, the extraction temperature is 40 ℃, and CO is added₂The flow is 20L/h, the extraction time is 3h, the barley young leaf extracting solution is prepared by extraction, the content of hydrogen peroxide in the barley young leaf extracting solution is measured by an iodometry method, and after the barley young leaf extracting solution reaches the standard, the barley young leaf extracting solution is divided into a barley young leaf extracting solution 1 and a barley young leaf extracting solution 2 to be sterilized for later use;

(5) boiling and granulating: putting the barley young leaf powder 3 obtained in the step (1) into a boiling granulator, and performing boiling granulation in the boiling granulator by using syrup as a bonding agent to obtain barley young leaf granules, wherein the temperature in the boiling granulator is 100 ℃, and the atomization pressure is 1 MPa;

(6) barley Ruye microcapsule granule: mixing the barley young leaf extract 1 with gelatin to obtain capsule material liquid, wherein the weight ratio of the barley young leaf extract 1 to the gelatin is 100:6-10, adding the barley young leaf granules obtained in the step (5) as capsule cores into a boiling granulator, and preparing the barley young leaf microcapsule granules in a boiling granulation mode.

Preparing barley and Ruye yoghourt:

(7) placing the barley young leaf extracting solution 2 prepared in the step (4) and the sterilized raw milk into a homogenizer for mixing and homogenizing, wherein the volume ratio of the barley young leaf extracting solution 2 to the raw milk is 1-2:100, and placing the homogenized mixture in an environment of 100 ℃ for secondary sterilization;

(8) cooling the mixed solution sterilized in the step (7) to the inoculation temperature, adding the composite bacterial strain, and fermenting for 3 h;

(9) and (4) adding the barley rhododendron leaf microcapsule granules prepared in the step (6) into the step (8), carrying out homogenizing mixing, continuing fermentation for 2 hours, cooling and filling to prepare the barley rhododendron leaf yoghourt.

By adjusting the specific experimental parameters in the basic examples, specific examples 1-4 as shown in table 1 were obtained.

TABLE 1

The barley young leaf powder before treatment in examples 1 to 4 was tested for its nutritional content after being dried and pulverized.

TABLE 2

The barley malted leaf microcapsule granules prepared in examples 1 to 4 were dried and pulverized to test the contents of nutrients

TABLE 3

As can be seen from tables 2-3, the loss of the nutrient content of the barley leaf product before and after the treatment is small and basically constant, and thus it can be seen that the present invention can maximally maintain the nutrient content of the barley leaves.

Comparative example 1

In order to verify the mouthfeel of the yoghourt after the food-grade hydrogen peroxide immersion treatment in the step (2), the invention designs a comparative example 1 which uses water solution as immersion liquid, and the comparative example 2 which does not carry out immersion treatment is compared with the example 1.

Comparative example 2

In order to verify the influence of barley leaf treatment on the mouthfeel of the yoghourt, the invention designs that barley leaf powder is directly added into raw milk to prepare the yoghourt through fermentation.

Comparative example 3

In order to verify the influence of the barley young leaf extracting solution on the mouthfeel of the yoghourt, the invention designs that the barley young leaf extracting solution is only added into raw milk to ferment and prepare the yoghourt.

Acidity (T) and viscosity of the prepared yogurt

TABLE 4

Table 4 shows that the content and performance of the substances in the yogurt liquid are tested, the content of the dietary fiber in the examples 1-2 can be as high as 0.32-0.3g/100g, the content of the vegetable protein can be as high as 0.22-0.24g/100g, the content of the dietary fiber in the comparative examples is slightly reduced, the acidity and the viscosity in the comparative examples 1-3 are slightly reduced, and the barley leaf microcapsules in the examples 1-2 and the comparative example 1 are stored, and the barley leaf microcapsules can be further absorbed after entering the human body. Therefore, the contents of dietary fiber and vegetable protein in the yogurt liquid and the barley-leaf microcapsules were significantly higher than those in comparative examples 2-3.

The products of the invention were subjected to sensory tests according to the requirements of GB19302-2010, with an experimental number of 100, and the example 1 and comparative examples 1-2 were investigated.

Table 5 is a questionnaire

Table 6 shows the results of sensory examination

According to the test results in tables 5 to 6, all the test items of the two examples are higher than those of the comparative example, and thus it can be seen that the acceptance of the subjects is much higher than that of the comparative examples 1 to 3 in the color, flavor and texture state of the products prepared by the present invention with the same addition amount of barley leaves.