Preparation method of high-oxidation-resistance Tibetan concave opuntia graminei and highland barley compound fermented beverage

• Main Authors: YONEHISA, CI BAILA, LIU SHUANGPING, LUOBUDUNZHU, NAN MUJIA, DUO JIZHUOMA
• Format: Patent
• Language: Chinese; English
• Published: 30.04.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a high-antioxidant Tibetan concave opuntia and highland barley compound fermented beverage. The preparation method comprises the following steps: step S1, carrying out germination treatment on highland barley; s2, heating the germinated highland barley in a water bath for enzyme deactivation, then drying, crushing with a crusher, and sieving; s3, uniformly mixing the crushed highland barley with pure water, adding saccharifying enzyme and liquefying enzyme, uniformly mixing, saccharifying and liquefying to obtain highland barley saccharified liquid; step S4, cooling the highland barley saccharified liquid to room temperature, and inoculating saccharomycetes and lactic acid bacteria for fermentation; step S5, performing centrifugal treatment on the fermented highland barley saccharified liquid to obtain a highland barley stock solution; step S6, adding a Tibetan osbeckia concave polysaccharide extracting solution into the highland barley stock solution, and conti