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CN-122004385-A - GABA-enriched high-aroma highland barley liquid and preparation method and application thereof

CN122004385ACN 122004385 ACN122004385 ACN 122004385ACN-122004385-A

Abstract

The invention provides a highland barley liquid rich in GABA and a preparation method and application thereof, belonging to the technical field of foods. The highland barley seed is soaked, sprouting is carried out after soaking, the germinated highland barley is dried, fixed, crushed and fried to obtain highland barley powder, the highland barley powder is gelatinized and filtered, and the supernatant is high-aroma highland barley liquid rich in GABA. The invention uses the modes of soaking, sprouting and stir-frying, and through specific parameter setting, the comprehensive content of active ingredients such as GABA content and soluble sugar in the obtained high-aroma highland barley liquid is obviously improved, the content of aroma compounds such as pyrazine and furans is obviously improved, the mouthfeel and the flavor of the product are improved, and meanwhile, the high-aroma highland barley liquid can be blended with various raw materials and is used for preparing the high-aroma highland barley beverage which is rich in nutrition and has a health care function.

Inventors

  • CHEN QI
  • LIU LU
  • GUAN YIJIE
  • CHEN SHENGNAN
  • YANG YUNQIU

Assignees

  • 安徽农业大学

Dates

Publication Date
20260512
Application Date
20260409

Claims (10)

  1. 1. The preparation method of the highland barley liquid rich in GABA is characterized by comprising the following steps of: Soaking semen Avenae Nudae, accelerating germination, drying, fixing, pulverizing, parching to obtain semen Avenae Nudae powder, gelatinizing, and filtering to obtain supernatant; The soaking temperature is 28-32 ℃ and the soaking time is 11-13 h; The germination accelerating temperature is 24-26 ℃, the relative humidity is 88-92%, and the time is 50-70 h; the stir-frying method comprises the steps of stir-frying at 58-62 ℃ and 110-130W for 8-12 min.
  2. 2. The preparation method of the highland barley seed according to claim 1, wherein the highland barley seed is cleaned before being soaked, and the cleaning method comprises the steps of mixing the highland barley seed with 3-4 times of water, stirring and cleaning, wherein the cleaning times are 3-5 times.
  3. 3. The preparation method of the highland barley, which is characterized in that the drying and fixing method comprises the steps of cleaning germinated highland barley, and drying at 45-55 ℃ for 7-9 h.
  4. 4. The preparation method according to claim 1, wherein the crushed materials are sieved by a 60-100-mesh sieve.
  5. 5. The preparation method of the highland barley paste according to claim 1, wherein the pasting method comprises the steps of mixing highland barley powder with water in a feed liquid ratio of 1g (12-18) mL, and pasting for 12-18 min at 92-98 ℃.
  6. 6. The highland barley liquid rich in GABA, which is prepared by the preparation method of any one of claims 1-5.
  7. 7. The use of the highland barley liquid rich in GABA as claimed in claim 6 for preparing highland barley beverage.
  8. 8. A highland barley beverage rich in GABA, which is characterized by comprising the highland barley liquid rich in GABA of claim 6.
  9. 9. The GABA-enriched highland barley beverage according to claim 8, wherein said highland barley beverage further comprises a food additive.
  10. 10. The highland barley beverage rich in GABA according to claim 8, wherein the content of the highland barley liquid in the highland barley beverage is 30-100 wt%.

Description

GABA-enriched high-aroma highland barley liquid and preparation method and application thereof Technical Field The invention belongs to the technical field of foods, and particularly relates to a high-fragrance highland barley liquid rich in GABA, and a preparation method and application thereof. Background Gamma-aminobutyric acid (gamma-aminobutyric acid, GABA for short) is a naturally occurring four-carbon non-protein amino acid, and has a plurality of precious physiological regulation functions as an important inhibitory neurotransmitter in the central nervous system of mammals. The research proves that GABA can realize the effect of reducing blood pressure by expanding blood vessels and inhibiting the activity of angiotensin converting enzyme, has the effects of resisting anxiety, improving sleep quality, activating brain function, regulating blood sugar metabolism, relieving nerve aging and the like, and has important significance for improving sub-health state of modern people caused by excessive stress and disturbance of work and rest. With the rise of consumer health consciousness, functional foods rich in GABA have become research and development hot spots for the food industry, and market demands continue to increase. Highland barley is used as a special coarse cereal crop of Qinghai-Tibet plateau, has excellent nutritional characteristics of three high and two low (high protein, high dietary fiber, high vitamin, low fat and low sugar), contains various active ingredients such as beta-glucan, phenolic compounds and the like, has higher natural GABA content than common grains, and is a high-quality raw material for developing functional foods rich in GABA. However, the processing of highland barley is mostly focused on traditional foods such as highland barley cakes, highland barley wine and the like, and the development of functional products with high added value is still in a starting stage. In the prior art, GABA enrichment research aiming at highland barley is less, and the defects that firstly, the process parameters are lack of accurate regulation, so that the GABA enrichment efficiency is unstable, and large-scale production is difficult to realize, secondly, the release efficiency of GABA active ingredients in the highland barley is low, thirdly, the highland barley products are easy to suffer from flavor deterioration, nutrient loss and the like in the processing process, and the product quality is influenced. In addition, the existing technology of directly applying brown rice, wheat and the like cannot realize the efficient enrichment of GABA in highland barley, the problems of precipitation, layering, uncoordinated flavor and the like easily occur in the preparation process of highland barley liquid, GABA is used as an active ingredient, is sensitive to parameters such as processing temperature, time and the like, and the activity loss is more easily caused by the conventional processing technology. Therefore, how to obtain a preparation method of highland barley liquid capable of efficiently enriching GABA and simultaneously keeping product stability, flavor and nutrition is a technical problem to be solved in the current field. Disclosure of Invention In order to solve the problems in the prior art, the first aim of the invention is to provide a highland barley liquid rich in GABA, and a preparation method and application thereof. The second aim of the invention is to provide the highland barley beverage rich in GABA. In order to achieve the above object, the present invention provides the following technical solutions: the invention provides a preparation method of high-fragrance highland barley liquid rich in GABA, which comprises the following steps: The highland barley grain is soaked, sprouting is carried out after soaking, the germinated highland barley is dried, fixed, crushed and fried to obtain highland barley powder, the highland barley powder is gelatinized and filtered to obtain supernatant, the soaking temperature is 28-32 ℃ and the time is 11-13 h, the sprouting temperature is 24-26 ℃, the relative humidity is 88-92% and the time is 50-70 h, and the frying method comprises the steps of frying at 58-62 ℃ and 110-130W for 8-12 min. Preferably, the highland barley seeds are cleaned before being soaked, and the cleaning method comprises the steps of mixing, stirring and cleaning the highland barley seeds with 3-4 times of water, wherein the cleaning times are 3-5 times. Preferably, the drying and fixing method comprises the steps of cleaning germinated highland barley, and drying at 45-55 ℃ for 7-9 hours. Preferably, the crushed materials are sieved by a 60-100-mesh sieve. Preferably, the gelatinization method comprises the steps of mixing highland barley powder and water in a feed liquid ratio of 1g (12-18) mL, and gelatinizing for 12-18 min at 92-98 ℃. The invention also provides the highland barley liquid rich in GABA, which is prepared by the preparation method. The inv