Changbai Polygonatum Odoratum Ultrafine Grinding Technology Research And Development Of Health Food

In this study, Odoratum green cultivation techniques on Changbai Mountain were explored because Jilin Province Polygonatum artificial cultivation technology system is not perfect, not standardized and the phenomenon of uneven quality, With emphasis on the development of health food products of Changbai Mountain odoratum and deep processing were studied.The main conclusions:1. establishes the Changbai Mountain odoratum green cultivation Standard Technical Specification;2. complete Polygonatum buckwheat bud complex health meter Lu Research; Through the test determine Odoratum, buckwheat rice Lu Formula program,that was 0.03% stevioside,0.5% xylitol,0.05% flavors,0.005% Ethyl maltol, citric acid 0.07%,0.01%malic acid,0.02% lactic acid. Odoratum, buckwheat rice Lu that was produced by this recipe had the integration of their unique flavor, The pure heart and smooth texture of odoratum was expresented the ultimate,and no complex flavor. Processing odoratum, buckwheat rice exhumation should pay attention to, blanching temperature of 90℃-2 min, pH= 4.5 is the best buckwheat sprouts condition color protection, color best. Centrifugal speed 5000 r/min, time 10 min under this conditions the separation of buckwheat sprout juice, the effect is better.3.Polygonatum dough rheology and baking characteristics were determined, Developed Polygonatum bread, cake odoratum Two baking class Polygonatum health food. In bread and cake the optimum addition of Polygonatum powder was 6% and 4%4. the first exploration of Polygonatum ultrafine grinding technology, Single factor test showed that:Polygonatum meal feeding amount that has 5%water content was 750g. Advanced Micro Devices mill operating parameters set to speed 32Hz, rpm 40Hz. Orthogonal test showed that:the optimum parameters of Polygonatum ultra-fine powder was for the feeding amount 690g, AMD wind mill parameters 32Hz, rpm 40Hz.