Study On Highland Barley Yogurt Ice Cream Product

Highland barley is a kind of special highland crops, which has outstanding characteristics:high protein, high cellulose, high vitamin and low fat, low saccharides. Meanwhile it containsa variety of EAA, and has a high nutritional value. The applications of highland barley arecommon used in the field of wine, grain, animal feed, in food products are applied in barleybiscuits, barley oatmeal, barley wine, yogurt and traditional food of Tibetan roasted barleytsam-pa and barley noodles. Highland barley yogurt ice cream is an innovation in theapplication of Highland Barley. Currently, yogurt ice cream roughly can be divided intoactive and non-active fungi, the later retains the activity of strains and reduces the loss ofnutrients and it is very popular in the market. Meanwhile, the low temperature condition ofice cream storage provides a good environment for the survival of lactic acid bacteria alsoinhibits the growth and invasion of bacteria, thereby extends the shelf life of yogurt.In thecontext of a healthy diet concept being respected, highland barley yogurt ice cream not onlyenriched the variety of whole grain products fields, but also improved the nutritional value ofyogurt ice cream.The main contents and results of the research are as follows:1.The study of highland barley solution preparation conditionsThe main part of this section is to determine the conditions of gelatinization, liquefaction,which include the pasting temperature, pasting time, liquefaction time, liquefactiontemperature, liquefaction pH value. The indicator of the study include the DE value, β-glycancontent, viscosity of the solution, color changing of the solution. Adopt orthogonalexperiment design after the single factor experiment to ensure the best conditions of highlandbarley solution preparation: the ratio of material to solvent is1∶4, the pasting time is10min,pasting temperature is60degree centigrade, the liquefaction time is20min, the liquefactiontemperature is65degree centigrade, the liquefaction pH value is6.5.2. The study of the interaction effects between highland barley solution and lactic acidbacteriaThe main objective of this section is to research the interaction effects between lactic acidbacteria and β-glycan content. The results will show that when to additive the highland barleyslurry into the ice cream process. The three periods will be choose to mix the highland barleyslurry: the fermentation period of yoghurt, the after ripening period of yoghurt,and the agingtime of ice cream. The research is to measure the total number of lactic acid bacteria and thecontent of β-glycan to determine if there are so important effects that will influence thenutrition of the highland barley yoghurt ice cream. The result indicated that there is hardlyinfluence ofβ-glycan content, and it may be as a kind of prebiotics can protect the bacteria, and the best time is to the mix the highland barley slurry in the mix period of icecreammaterial.3.The product formulationdesign of highland barley yoghurt ice creamThis section is to research and develop a kind of highland barley yoghurt ice cream. Theobjective is to ensure the additive amount of highland barley solution, the yoghurt, the sugar,and the aging time of the process. The purpose of the research is to make the product to reacha best sensory characteristic, texture properties and the better processing properties, such ashigh expansion rate and melting resistance. As the result, the amount of highland barleysolution, the yoghurt, the sugar is8%,55%,14%respectively. The aging time is3.5h, theexpansion rate of the ice cream is81.83%. The melting rate is10.4%. As a newproduct, thehighland barley yoghurt ice cream has special highland barley flavor and the same textureproperties with traditional yoghurt ice cream.It will be a popular product in the future.