The invention belongs to the technical field of beverage processing, in particular to a preparation method of fermented purple potato barley Ruoye beverage, which includes the following steps: (1) weighing raw materials; (2) washing barley Ruoye and purple potato separately, adding water to mix and crush pulp, adding cellulase to stir enzymatic hydrolysis, gentle fire heating, ultrasonic treatment, filtering, extracting filtrate, and obtaining enzymatic hydrolysate; (3) compound probiotics. Bacteria and red-fresh sugar alcohol were added into the enzymatic hydrolysate to ferment under constant temperature and sealed fermentation, and then magnetized. Grifola frondosa polysaccharide and Pueraria root polysaccharide were added to mix evenly and fermented under constant temperature and sealed fermentation to obtain the fermentation broth; (4) Purple potato barley Ruoye beverage was fermented by homogenization; (5) Vacuum filling, sterilization, labeling, and the finished product was obtained; not only the taste was refreshing and sweet, the flavor was harmonious, but also the gastrointe Tao health promotes rapid sleep, smooth skin, enhance immunity and memory, effectively relieve inflammation and pain, avoid bacterial infection, remove odor, clear heat and reduce fire, and promote oral and throat health.
【技术实现步骤摘要】
一种发酵紫薯大麦若叶饮料的制备方法
本专利技术属于饮料加工
，尤其是一种发酵紫薯大麦若叶饮料的制备方法。
技术介绍
大麦若叶是大麦生长到20~30公分的幼苗，此时期的幼苗所含各种营养素最为丰富，含有多种天然维生素及矿物质，维生素、矿物质虽然在人体内总的比例不高，但是却参与了人体一些重要的生命活动，比如能量代谢、细胞的修复、酸碱的平衡、各种激素类生成、免疫细胞的维护等等；大麦若叶青汁是一种均衡含有人体所需六大基本营养素及几十种微量元素、具有显著排毒功效，并可营养细胞的高碱性纯天然健康食品，但是其对人体得营养保健作用并不明显，大大降低了大麦若叶对人体的营养保健价值，降低大麦若叶资源利用效率；因此，需要专利技术一种大麦若叶饮料，提高大麦若叶资源利用效率，提高对人体的营养保健作用。
技术实现思路
针对上述问题，本专利技术旨在提供一种发酵紫薯大麦若叶饮料的制备方法。本专利技术通过以下技术方案实现：一种发酵紫薯大麦若叶饮料的制备方法，具体包括以下步骤：（1）按重量份称取原料，大麦若叶13~15份、紫薯6~7份、复合益生菌0.12~0.14份、纤维素酶0.21~0.23份、赤...
【技术保护点】
1.一种发酵紫薯大麦若叶饮料的制备方法，其特征在于，具体包括以下步骤：（1）按重量份称取原料，大麦若叶13~15份、紫薯6~7份、复合益生菌0.12~0.14份、纤维素酶0.21~0.23份、赤鲜糖醇1.2~1.4份、灰树花多糖0.06~0.07份、葛根多糖0.08~0.09份、水100~120份；（2）将大麦若叶和紫薯分别洗净，加水混合粉碎打浆，加入纤维素酶用转速为340~380r/min的搅拌器搅拌酶解30~40min，文火加热至温度为44~48℃，在功率为141~147W、频率为94~98kHz的条件下超声处理12~14min，过60~70目滤布，取滤液，得酶解液；（...
【技术特征摘要】
1.一种发酵紫薯大麦若叶饮料的制备方法，其特征在于，具体包括以下步骤：（1）按重量份称取原料，大麦若叶13~15份、紫薯6~7份、复合益生菌0.12~0.14份、纤维素酶0.21~0.23份、赤鲜糖醇1.2~1.4份、灰树花多糖0.06~0.07份、葛根多糖0.08~0.09份、水100~120份；（2）将大麦若叶和紫薯分别洗净，加水混合粉碎打浆，加入纤维素酶用转速为340~380r/min的搅拌器搅拌酶解30~40min，文火加热至温度为44~48℃，在功率为141~147W、频率为94~98kHz的条件下超声处理12~14min，过60~70目滤布，取滤液，得酶解液；（3）将复合益生菌和赤鲜糖醇加入酶解液中，置入温度为28~30℃的条件下恒温密闭发酵80~90h，进行磁化处理，加入灰树花多糖和葛根多糖搅拌均匀，置入温度为34~36℃的条件下继续恒温密闭发酵210~230h，得发酵液...
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