Functional Ingredients Dynamic Evaluation And Product Development During Oat Germination

As the development of oat tea, dynamic change, this experiment was conducted to study the oat seven kinds of functional components for the development of oat tea during germination. The results showed that soluble sugar, protein, total phenol, Vc, Fe, Ca contents increased, but β-glucan decreased in the oat germination period.Tests were conducted on Extraction and purification of total polyphenols during germination of oat, studying the free radical scavenging activity and ferric reducing ability of total polyphenol extraction.The results showed that the extraction of polyphenols from germination oat owed high ferric reducing ability and scavenging DPPH free radicals. Germination oat extracting polyphenols is between2.9～17.4mg/ml and the concentration of scavenging effect between0.174～0.399mmol/l water soluble vitamin E DPPH radicals are rather. Polyphenol extract from germination oat content0.29～1.74mg/ml and0.7960.811mmol/L concentration in the range of vitamin E to iron reduction ability are rather.Study on the germination oat tea production process was discussed. We studied the oat malt withering influence on dehydration rate, oat tea quality. The results showed that when withering dehydration rate is31%, oat seedling is soft and the tea in the pot is rolling up more convenient. Besides.the produce tea time is shorter and the tea the appearance of dry tea appearance soup color is brighter, thick aroma, taste sweet and pleasant, good overall sensory evaluation.When withering dehydration rate is more than31%, more conducive to wrap and rolling, but the tea polyphenol and soluble sugar content decreased. Between oat tea and brewing tea, the tea polyphenol, soluble sugar content and the production process of comprehensive analysis, As withering dehydration rate of31%,water content of tea polyphenols reached the maximum8.6%, the content of soluble sugar1.6%.