Study On Production Process Of Highland Barely Beverage

Grain is the main source for cereal beverage. Cereal beverage could be obtained by grain processing and mixing. Cereal beverage can fully retain the beneficial nutrients in the grain, and they are better in tasting, more convenient to drink and easy to be absorbed. Therefore, cereal beverage intakingis one of goodways to resolve the dietary and nutritional imbalance for city residents in the fast-paced modern life. In cereal crops, highland barley has a “three high and two low" of nutritional characteristics, and has a very high nutritional value and medical care function.Among them, it is rich in dietary fiber, beta-glucan and selenium. Dietary fiber from highland barley can clean intestinal tract, remove toxins of the body. It is commonly known as intestinal cleaner. At the same time, getting enough dietary fiber also can prevent cardiovascular disease, cancer, diabetes and other diseases. According to the data, among of the world’s triticeae crops, the content of beta-glucan of highland barely is the highest. Beta-glucan not only can prevent colon cancer, cardiovascular disease and diabetes, but also can improve the body’s defenses and regulating physiological rhythm. Highland barley is rich in trace elements-selenium, which has been determined to be essential trace element for human body by health organization fromUnited Nations. Itis recognized as the only element to prevent and anti-cancer.Highland barely is also rich in protein, starch, vitamins and other nutrients. Therefore,Often edible highland barely can not only replenish nutrient components which are lack of body and solve the deficiency of human nutrition, but also to help the body to prevent a variety of diseases, maintain the health of human body.In recent years, with the research on the nutrition and functional properties of highland barley and development of the food processing industry, many products which are made of highland barley as the main raw material have started to appear,such as highland barley wine, barley nutritional powder and so on. But the processing technology of these products basically is still in the initial stage, and the product category is single andlow in added value.Because of the rough taste and lowdigestibility of the highland barley its application is limited. Beverage with highland barely as raw material is not popular. It severely restricts the effective development and utilization of highland barley. The study develops two kinds of bran-new healthy cereal drinks-- highland barley cereal juice and highland barley cereal juice beverage.The two drinks are made of highland barley as the main raw material, and add a certain additive substance. In order to make full use of and develop the nutritional value and economic value of highland barley. The main research contents and results are as follows:1. Highland barley cereal juice is developed with highland barley and peel of red bean as the main raw materials. Effects of different baking conditions on the highland barley taste werer analyzed.The best baking process was as following baking temperature of 150℃, baking time of 10 min. Effects of soaking conditions on the water absorption rate of highland barley and red beans were optimized, and the best soaking process: the soaking temperature and water consumption of highland barely and red beans are equal, respectively 60℃ and 6 times, but the soaking time of them was respectively 6 h and 4 h. The best formula is determined through sensory evaluation: erythritol 1.0%. To study the effects of stabilizer on the stability of the compound beverage. The best compatibility proportion of emulsifiers and thickeners was obtained by orthogonal test: 0.20% of sodium carboxymethyl cellulose, 0.03% of xanthan gum, 0.09% of monostearate, 0.03% of sucrose esters. Through different conditions of sterilization and homogenization to determine the best parameters:homogeneous temperature at 65℃, homogeneous stress at 25 MPa, the number of homogeneous is 2 times; sterilization temperature at 105℃, sterilization time at 25 min. Under these parameters, the content of total dietary fiber of highland barley cereal juice was 0.72 g/100 g, which tallies with the provisions of QBT 4221 < Cereal Beverage > on cereal juice.2. Highland barley cereal juice beverage is developed with highland barley as the main raw materials. The beverage was hydrolyzed by three step method: 1)Thermostable alpha amylase: pH 6.5, hydrolysis temperature 95℃, enzyme dosage0.75 g/kg, enzymolysis time 2 h; 2) Cellulase: pH 7.0, hydrolysis temperature 50℃,enzyme dosage 1.0 g/kg, enzymolysis time 1 h; 3) Papain: pH 7.0, hydrolysistemperature 60℃, enzyme dosage 1.0 g/kg, enzymolysis time 1 h, and the hydrolysis rate is 68.40%. The best formula is determined through sensory evaluation: erythritol0.8%. To study the effects of stabilizer on the stability of the compound beverage.The best compatibility proportion of emulsifiers and thickeners was obtained by orthogonal test: 0.15% of Sodium caseinate, 0.05% of sucrose ester, 0.05% of xanthan gum and 0.05% of sodium alginate. Through different conditions of sterilization and homogenization to determine the best parameters: homogeneous temperature at 65℃, homogeneous stress at 20 MPa, the number of homogeneous is 2times; sterilization temperature at 105 ℃, sterilization time at 15 min. By the production conditions, the beverage taste better, and contains many advantages: sweet and sour moderate, color crisp, high stability, and can meet the requirements of the health beverage index.