Highland Barley Tea Production Technology Research And Product Development

Highland barley is rich in nutrients and special health care functions, and their growth environment pollution is little, which can deserve to be called a true green health food, so that more and more people pay attention to it. However, the highland barley is mainly used as Tibetan ration and raw material for brewing barley liquor, whose processing is still in the primary stage of the family workshop style production, and products is form a single and low value-added, that seriously restricts the development and utilization of the resources of barley. Therefore, to develop the highland barley industry should break the highland barley traditional exploitation mode, should develop the highland barley products more close to the public’s life and make it easier for people to accept. In view of the above problems, the process for the production of highland barley tea were studied, and highland barley, the made of highland barley tea and the tea water of beta glucan, mineral elements, amino acid composition were studied, and analyzed the aroma substances of highland barley tea.In this topic research, first of all, the preparation process of barley tea were studied, using Design-Expert software, the Plackett-Burman design selected for the highland barley tea sensory evaluation is significantly influenced by the three factors of baking temperature, baking time, cooking time. By Plackett-Burman experiment, Box-Behnken experiment and response surface analysis, the highland barley tea direct constant high temperature baking the optimum preparation conditions were as follows: baking temperature of200℃,baking time of7.00min, cooking time of26min, under these conditions,the sensory score is85points.Secondly, the three-step baking method was used to optimize preparation process of highland barley tea. On the basis of single factor experiment, orthogonal experiment was carried out by research, which achieved a better baking process method as follows: The first stage of baking temperature of90℃, baking time of20min; the second stage of baking temperature160℃, baking time of15min; the third stage of baking temperature200℃, baking time of4min.Moreover, highland barley, highland barley tea, three kinds of buckwheat tea of beta glucan, mineral elements, amino acids was comparative studied, and the three material in the dissolution of highland barley tea was studied too.Studies had shown that the beta glucan content of this experiment used highland barley is5.26g/100g, preparation of highland barley tea of beta glucan content is4.56g/100g, compared to the highland barley decreased by13.31%, but the content of β-glucan in barley tea is ten times of tartary buckwheat tea, highland barley tea contains24.68%of beta glucan can be dissolved in water. Highland barley made from mineral elements changed little after highland barley tea. Highland barley tea of mineral elements in dissolution rate was as follows: Na＞K＞Zn＞Mg＞Mn＞Ca＞Cu＞Fe. Highland barley contains amino acids is8.05%,and the total amino acid in highland barley tea is7.59%, compared to the highland barley decreased by5.71%, while the amino acid content in buckwheat tea is almost twice of highland barley tea. There are only aspartic acid, threonine, serine, glutamic acid, glycine, alanine, isoleucine, leucine,8kinds of amino acid dissolution from Highland barley tea.Then, the main aroma components of highland barley tea, wheat buckwheat tea, black buckwheat tea, granulation buckwheat tea were found out. Highland barley tea aroma components were detected in91, which is more than61kinds of wheat buckwheat tea,63kinds of black buckwheat tea and67kinds of granulation buckwheat tea. The aldehydes is the most important element of aroma components, which can often be detected in general tea, there are22species, accounting for40.58%of the aroma substance. The second is the pyrazine, pyrrole nitrogen compounds, there are16species, accounting for29.18%of the aroma substances.Finally, the highland barley tea product quality standards were set up, which laid a foundation for industrialized production in the future.