The Function And Processing Research On Barley Green Tablets And Barley Green-mushroom Tablets

The thesis was aimed at developing a kind of Barley Green tablets (BGT) and BarleyGreen-Mushroom compound tablets (BGMT) made from Barley Green powder (BGP) ormushroom powder by a laboratory scale of ultra-fine pulverization technology and radiofrequency technology. We studied the BGP quality during pulverizing and determined theantioxidant activity of BGP. Based on the pulverizing of BGp, we chose three differentfrequency drying methods for BGT drying and made a further understanding of radiofrequency treatment technology characteristics and process control. This study broadened theradio frequecncy drying methods in application of food processing. On this basis, thedeveloped products were BGT and BGMT.Three pulverization technology for the quality characteristics of BGT, the influence ofthe quality characteristics of different particle size were studied in pretreatment. Furthermore,we determined antioxidant activity in vitro and identified flavonoid constituents of BGP withLC-MS. Results show that comprehensive quality of BGP particle size during80-90micronswas good for application in production. Planetary ball milling PM100was more suitable forpulverizing of BGP. The reducing power of1g BGP was equivalent to5mg Vc’s. Thecomposition of flavonoids in BGP was mainly rutin and vitexin glucoside and their relativecontents were24.89%and36.09%, respectively.The recipe of BGT was optimized and analyzed by orthogonal experimental methods.From the comparison of three different frequency drying methods, we established the bestdrying method. Then we studied the influence factors of radio frequency drying. Final resultsindicated that the recipe of BGT was included:100shares of BGP,10shares of maltodextrin,80shares of0.8%aqueous solution of sodium carboxymethyl cellulose and60shares ofcompound sweeteners. The added of citric acid mass ratio was0.4%. Radio frequency dryingmethods was a good drying method for BGT. The radio frequency of best drying conditionswas as follows: the plate distance was55mm, the wind speed was1.2m/s，the number of heatsource was two.In order to enrich the nutrition and flavor of BGT, we developed a kind of BGMT withthe accessory of mushroom. The nutrition, reducing power and flavor were investigated forBGT, BGMT and products’ on sale. Sensory evaluation using fuzzy optimal schemeestablished BGMT were as following: the best ratio of BGP with mushroom powderwas5.96:4, the ratio of sweetener was37.57%. Compared with BGT, superoxide dismutaseand total free amino acids for BGMT was increased, the reducing powder was improvedslightly. The nutrient content of BGT and BGMT were higher than products on sale. Also theyhad an advantage of flavor.We made a further study on the storage ability for BGT and BGMT in360days under4℃and room temperarue. The nutrition, color and flavor were determined. The results showedthat the content of chlorophyll, superoxide dismutase and total free amino acids for BGTreduced31.88%、38.33%、52.07%, respectively. While the BGMT reduced32.37%、39.82%、43.02%, respectively. The value of a*was consistent with chlorophyll. What is more, the nutrition and flavor were better under low temperature.