CN116649428A - Preparation method of highland barley cream - Google Patents

Abstract

The invention discloses a method for preparing highland barley cream, which relates to the technical field of cream processing. S1 weighs the raw materials required for the preparation of highland barley cream by weight, then adds each raw material by weight into hot water, and then fully mixes it by stirring to obtain Mixed solution, S2 uses the mixed solution obtained in S1 to shear the mixed solution into tiny particles with a high-speed rotating shear knife, then adds the remaining raw materials, and obtains a semi-finished product after fully stirring and mixing, and S3 performs ultra-high temperature on the obtained semi-finished product Instantaneous sterilization, and then using a homogenizer to break the fat in the semi-finished product into finer pieces, and the homogenized semi-finished product is cooled and then aseptically filled. The invention adopts highland barley and vegetable oil as main raw materials, and does not add preservatives, pigments, flavors and other additives in the production process, so that the prepared whipped cream product is delicate, with good physical and chemical stability, moderate gloss, good whipping rate and good plasticity , good flavor.

Description

A kind of preparation method of highland barley cream

technical field

The invention relates to the technical field of butter processing, in particular to a preparation method of highland barley butter.

Background technique

Highland barley is a special type of barley, and its nutritional content is higher than that of rice, wheat, and corn. It is a crop that can be used for food, fodder, brewing, and medicine. Among food crops, highland barley has the nutritional composition of "three highs and two lows", that is, high protein, high fiber, high vitamins, low fat, and low sugar. The protein content of highland barley is 8.15%, the fat content is as low as 1.5%, the carbohydrate content is as high as 75.0%, the starch content reaches 59.25%, most of which are amylose, the insoluble dietary fiber content is 1.8%, and the niacin content is 6.76mg /100g, vitamin content 0.20mg/100g. Highland barley mineral content is also relatively rich: calcium (113mg/100g), phosphorus (405mg/100g), potassium (664mg/100g), sodium (77mg/100g), magnesium (/65mg/100g), iron (40.7g/100g ), zinc (2.38mg/100g), selenium (4.6ug/100g), copper (5.13mg/100g). At the same time, highland barley contains about 5.25% β-glucan, which has anti-cancer, blood-fat and blood-sugar effects.

There are following problems at prior art:

At present, the application of highland barley in butter has not been reported. Butter is an important food industry raw material, which can be widely used as a taste substance in tea drinking and baking. With the rapid development of the domestic tea drinking and baking industry, the butter consumption market is growing rapidly. Highland barley cream is a pure plant-based whipping cream made from highland barley and vegetable oil after a series of processes. This cream does not add preservatives, pigments, flavors, etc.; the prepared whipped cream product is uniform and delicate, with good physical and chemical stability, moderate gloss, good whipping rate, good plasticity, and good flavor; at the same time, the product is rich in dietary Fiber, pure vegetable raw material, suitable for consumers who are lactose intolerant and allergic to milk protein.

Contents of the invention

The present invention provides a method for preparing highland barley cream to solve the problems raised in the above-mentioned background technology.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A method for preparing highland barley cream, comprising the following steps: S1 weighing parts by weight of raw materials required for the preparation of highland barley cream, then adding each part by weight of raw materials into hot water, and then fully mixing by stirring to obtain a mixed solution;

S2 Use a high-speed rotating shear knife to shear the mixed solution into tiny particles, then add the remaining raw materials, and obtain a semi-finished product after fully stirring and mixing;

S3 performs ultra-high temperature instantaneous sterilization on the obtained semi-finished products, and then uses a homogenizer to break the fat in the semi-finished products into finer pieces, and the homogenized semi-finished products are cooled and then aseptically filled.

The further improvement of the technical solution of the present invention is that the step S1 includes: S11 10-40 parts of highland barley enzymatic hydrolysis solution, 15-30 parts of vegetable oil, 0.5-0.7 parts of compound thickening emulsifier, 0.02-0.04 parts of xanthan gum, 0.02-0.05 parts of gellan gum, 2-10 parts of white granulated sugar, 0.05-0.3 parts of salt, and the balance is pure water;

S12 Mix the compound thickening emulsifier, xanthan gum, gellan gum and part of the white sugar according to the ratio of 1:2~3, and the addition amount of Xuzhou Tianlede DN-3180A compound thickening emulsifier is 0.5-0.7 0.02-0.04 parts of Pengda Haibo 9270 xanthan gum, 0.02-0.05 parts of DSM ND-103 gellan gum, 2-10 parts of Mipeng white sugar;

S13 The pure water temperature is 70-75°C, add the mixed material into the pure water, the ratio of the mixed material to the purified water is 5-20:100, keep the temperature and stir for 10-15 minutes to obtain the mixed solution.

The further improvement of the technical solution of the present invention is that the step S2 includes: S21 using a high-shear machine to perform high-speed stirring and shearing of the mixed solution at a speed of 4900 rpm, so that the mixed solution is in a high-shear state;

S22 Add highland barley enzymatic hydrolysis solution, vegetable oil, salt and the remaining white sugar to the mixed solution under high shear state. The vegetable oil is selected from one or more combinations of coconut oil, olive oil and rapeseed oil. The amount of vegetable oil added is 15-30 parts, the addition amount of reed sea salt is 0.05-0.3 parts.

The further improvement of the technical solution of the present invention is that: the step S3 includes: S31 conduct ultra-high temperature instantaneous sterilization on the obtained semi-finished product, the sterilization temperature is 135°C-147°C, and the sterilization time is 5-10 seconds;

S32 uses a homogenizer to homogeneously crush the semi-finished product, the homogenization temperature is 65-75°C, and the homogenization pressure is maintained at 30-45MPa;

S33 Cool the aseptic homogenized semi-finished product to a normal temperature of 25-30° C., and fill it in an aseptic filling manner to obtain highland barley cream.

Owing to adopting above-mentioned technical scheme, relative to the prior art, the technical progress of the present invention is:

1. The present invention provides a method for preparing highland barley cream. By using highland barley and vegetable oil as the main raw materials, and without adding preservatives, pigments, flavors and other additives during the production process, the prepared whipped cream product is delicate and has good physical and chemical stability. Moderate gloss, good whipping rate, good plasticity, good flavor, suitable for consumers who are lactose intolerant and allergic to milk protein.

2. The present invention provides a method for preparing highland barley butter. The mutual cooperation is adopted, and the raw materials are cut into smaller particles by using a high-speed rotating shear knife during the preparation process, so that the raw materials can be mixed more Thorough, so that the final product has a delicate taste and low graininess. At the same time, the VTIS instantaneous sterilization technology used can minimize the loss of nutrients caused by the heating time process due to the short sterilization time.

3. The present invention provides a method for preparing highland barley cream. The mutual cooperation between the two is used to aseptically homogenize the highland barley cream by using a homogenizer, and the homogenization pressure and temperature are controlled to refine the material. In this way, the materials can be mixed more evenly, and the fat in the highland barley cream can be broken into finer pieces, so that the product system can be more stable, the nutritional value of the highland barley can be preserved to the greatest extent, and the finished product of the highland barley cream can be whiter.

Description of drawings

Fig. 1 is a schematic flow sheet of the present invention;

Fig. 2 is a process flow diagram of the present invention.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail:

Example 1

As shown in Figure 1-2, the present invention provides a method for preparing highland barley cream, which includes the following steps: S1 weighs the raw materials required for the preparation of highland barley cream, and then adds each weight part of raw materials into hot water, Then mix thoroughly by stirring to obtain a mixed solution. S2 uses the mixed solution obtained by S1 to shear the mixed solution into tiny particles with a high-speed rotating shear knife, then add the remaining raw materials, and obtain a semi-finished product after being fully stirred and mixed. The obtained semi-finished product is subjected to ultra-high temperature instantaneous sterilization, and then the fat in the semi-finished product is broken into finer pieces by using a homogenizer, and the homogenized semi-finished product is cooled and then aseptically filled.

In this embodiment, 1. Mix the compound thickening emulsifier, xanthan gum, gellan gum and white sugar according to the ratio of 1:2, add it to hot water at 70-75°C, and keep stirring for 10-15 minutes;

2. In step 1, under the high-shear state of the solution, add the highland barley enzymatic hydrolysis solution, vegetable oil, salt and the remaining white sugar.

3. Add water to volume

4. Ultra-high temperature instant sterilization is carried out on the highland barley plant cream, and the sterilization temperature is 137-147°C.

The sterilization time is 5-10 seconds.

5. Aseptically homogenize the highland barley plant cream, the homogenization temperature is 65-75° C., and the homogenization pressure is 30-45 MPa.

Example 2

As shown in Figure 1-2, on the basis of Example 1, the present invention provides a technical solution: preferably, step S1 includes: S11 10-40 parts of highland barley enzymatic hydrolyzate, 15-30 parts of vegetable oil, compounded 0.5-0.7 parts of thick emulsifier, 0.02-0.04 parts of xanthan gum, 0.02-0.05 parts of gellan gum, 2-10 parts of white sugar, 0.05-0.3 parts of salt, and the balance is pure water. S12 will compound thickening emulsification Mixing agent, xanthan gum, gellan gum and part of white sugar according to the ratio of 1:2~3, Xuzhou Tianlede DN-3180A compound thickening emulsifier is added at 0.5-0.7 parts, Pengda Haibo 9270 The addition amount of xanthan gum is 0.02-0.04 parts, the addition amount of DSM ND-103 gellan gum is 0.02-0.05 parts, the addition amount of Mipeng white sugar is 2-10 parts, and the temperature of S13 purified water is 70-75 ℃. Add the mixed material into the pure water, the ratio of the mixed material to the pure water is 5-20:100, keep the temperature and stir for 10-15 minutes to obtain the mixed solution.

In this example, 1. Preheat water to 75°C, compound 0.6 parts of thickening emulsifier, 0.02 parts of xanthan gum, and 0.02 parts of gellan gum, mix with white granulated sugar according to the ratio of 1:2.5, and add to In the preheated hot water, keep stirring for 15 minutes.

2. In step 1, under the state of high-speed shearing of the solution, add 20 parts of highland barley enzymatic hydrolysis solution, 18 parts of vegetable oil, 0.1 part of salt and the remaining white sugar.

3. Add water to volume

4. The highland barley plant cream is subjected to ultra-high pressure instantaneous sterilization, the sterilization temperature is 141° C., and the sterilization time is 9 seconds.

5. Carry out aseptic homogenization to the highland barley plant cream, the homogenization temperature is 75° C., and the homogenization pressure is 30 MPa.

Example 3

As shown in Figure 1-2, on the basis of embodiment 1, the present invention provides a kind of technical scheme: preferably, step S2 comprises: S21 utilizes high-shear machine to carry out high-speed agitation and shearing to mixed liquid, rotating speed 4900rpm, let The mixed solution is in a high-shear state, and S22 adds highland barley enzymatic hydrolysis solution, vegetable oil, salt and the remaining white sugar to the mixed solution in a high-shear state. The vegetable oil is selected from coconut oil, olive oil, rapeseed oil or Several combinations, the added amount of vegetable oil is 15-30 parts, and the added amount of reed flower sea salt is 0.05-0.3 parts.

In this example, 1. Preheat water to 75°C, compound 0.6 parts of thickening emulsifier, 0.03 parts of xanthan gum, and 0.03 parts of gellan gum, mix with white granulated sugar according to the ratio of 1:2.5, and add Pour into preheated hot water and keep stirring for 15 minutes.

2. In step 1, under the high-shear state of the solution, add 25 parts of highland barley enzymatic hydrolysis solution, 18 parts of vegetable oil, 0.2 part of salt and the remaining white sugar.

3. The highland barley plant cream is subjected to ultra-high pressure instantaneous sterilization, the sterilization temperature is 138° C., and the sterilization time is 9 seconds.

4. Add water to volume

5. Carry out aseptic homogenization to the highland barley plant cream, the homogenization temperature is 70° C., and the homogenization pressure is 35 MPa.

6. After homogenization, the semi-finished product is cooled to 28°C and filled aseptically.

Example 4

As shown in Figure 1-2, on the basis of Example 1, the present invention provides a technical solution: preferably, step S3 includes: S31 conduct ultra-high temperature instantaneous sterilization on the obtained semi-finished product, and the sterilization temperature is 135 ° C ~ 147°C, the sterilization time is 5-10 seconds, S32 uses a homogenizer to homogenize and crush the semi-finished products, the homogenization temperature is 65-75°C, and the homogenization pressure is maintained at 30-45MPa, S33 homogenizes the semi-finished products after aseptic homogenization Cool to normal temperature state 25～30 ℃, adopt the mode of aseptic filling to fill to obtain highland barley cream.

In this example, 1. Preheat water to 75°C, compound 0.7 parts of thickening emulsifier, 0.02 parts of xanthan gum, and 0.02 parts of gellan gum, mix them with white granulated sugar according to the ratio of 1:3, and add Pour into preheated hot water and keep stirring for 15 minutes.

2. In step 1, under the high-shear state of the solution, add 30 parts of highland barley enzymatic hydrolysis solution, 20 parts of vegetable oil, 0.3 parts of salt and the remaining white sugar.

3. Add water to volume

4. The highland barley plant cream is subjected to ultra-high pressure instantaneous sterilization, the sterilization temperature is 141° C., and the sterilization time is 9 seconds.

5. Carry out aseptic homogenization to the highland barley plant cream, the homogenization temperature is 65° C., and the homogenization pressure is 40 MPa.

6. After homogenization, the semi-finished product is cooled to 25°C and filled aseptically.

In summary, as shown in Figure 1-2, by using highland barley and vegetable oil as the main raw materials, the raw and auxiliary materials are weighed, the water is preheated to 70-75°C, and Xuzhou Tianlede DN-3180A compound thickening and emulsification is added. Agent, Pengda Haibo 9270 xanthan gum, DSM ND-103 gellan gum, Mipeng white granulated sugar, under high-speed shearing, add highland barley enzymatic hydrolysis solution, coconut oil, olive oil and rapeseed oil A kind of vegetable oil, reed flower sea salt and the remaining white granulated sugar. No preservatives, pigments, flavors and other additives are added during the production process. The whipped cream product produced is delicate, with good physical and chemical stability, moderate gloss, good whipping rate and plasticity Good, good flavor, suitable for consumers who are lactose intolerant and allergic to milk protein. The VTIS instant sterilization technology is used later to sterilize the semi-finished products. Due to the short sterilization time, it can minimize the raw materials due to the heating time process. Cause the loss of nutrients, and then carry out aseptic homogenization to refine the materials, so that the materials can be more evenly mixed with each other, and the fat in the highland barley cream is broken into smaller pieces, so that the product system is more stable and the highland barley is retained to the greatest extent. Nutritional value, and the finished product of highland barley cream can be whiter, and finally the obtained product is cooled to normal temperature and then aseptically filled.

The above has generally described the present invention in detail, but some modifications or improvements can be made on the basis of the present invention, which are obvious to those skilled in the art. Therefore, any modifications or improvements that do not depart from the spirit of the present invention are within the protection scope of the present invention.

Claims (4)

1. A preparation method of highland barley butter is characterized by comprising the following steps: the preparation method comprises the following steps: s1, weighing the raw materials required by highland barley cream preparation in parts by weight, adding the raw materials in parts by weight into hot water, and fully mixing to obtain a mixed solution;

s2, shearing the mixed solution obtained in the step S1 by utilizing a shearing knife rotating at a high speed to punch tiny particles, adding the rest raw materials, and fully stirring and mixing to obtain a semi-finished product;

s3, performing ultrahigh temperature instantaneous sterilization on the obtained semi-finished product, crushing fat in the semi-finished product into finer powder by using a homogenizer, cooling the homogenized semi-finished product, and performing aseptic filling.

2. The method for preparing highland barley cream according to claim 1, wherein: the step S1 includes: 10 to 40 parts of S11 highland barley enzymolysis liquid, 15 to 30 parts of vegetable oil, 0.5 to 0.7 part of compound thickening emulsifier, 0.02 to 0.04 part of xanthan gum, 0.02 to 0.05 part of gellan gum, 2 to 10 parts of white granulated sugar, 0.05 to 0.3 part of salt and the balance of purified water;

s12, mixing a thickening emulsifier, xanthan gum, gellan gum and part of white granulated sugar according to the following weight ratio of 1:2 to 3, wherein the adding amount of the Xuzhou Tian Red DN-3180A compound thickening emulsifier is 0.5 to 0.7 part, the adding amount of Pengda sea wave 9270 xanthan gum is 0.02 to 0.04 part, the adding amount of Di Siman ND-103 gellan gum is 0.02 to 0.05 part, and the adding amount of Mipong white granulated sugar is 2 to 10 parts;

s13, adding a mixed material into purified water at the temperature of 70-75 ℃, wherein the ratio of the mixed material to the purified water is 5-20: 100, maintaining the temperature and stirring for 10-15 minutes to obtain a mixed solution.

3. The method for preparing highland barley cream according to claim 1, wherein: the step S2 includes: s21, carrying out high-speed stirring shearing on the mixed solution by using a high shearing machine, and enabling the mixed solution to be in a high shearing state at the rotating speed of 4900 rpm;

s22, adding highland barley enzymolysis liquid, vegetable oil, salt and residual white granulated sugar into the mixed liquid under a high shearing state, wherein the vegetable oil is one or a combination of coconut oil, olive oil and rapeseed oil, the addition amount of the vegetable oil is 15-30 parts, and the addition amount of the reed sea salt is 0.05-0.3 part.

4. The method for preparing highland barley cream according to claim 3, wherein: the step S3 includes: s31, performing ultrahigh temperature instantaneous sterilization on the obtained semi-finished product, wherein the sterilization temperature is 135-147 ℃, and the sterilization time is 5-10 seconds;

s32, homogenizing and crushing the semi-finished product by using a homogenizer, wherein the homogenizing temperature is 65-75 ℃, and the homogenizing pressure is kept at 30-45 MPa;

s33, cooling the semi-finished product after sterile homogenization to a normal temperature of 25-30 ℃, and filling in a sterile filling mode to obtain highland barley cream.