Malt Tea Preparation Process And Enriched Malt Antioxidant Activity

First study the technique of producing malt tea with treating the malt under different desiccate conditions. Then, compare with the effects on the qualities of malt tea, and the amino acid content , phenolics content of the malt tea and the color, pH, and the reducing power of the tea were regarded as the evaluation standard, combining with organoleptic evaluation to obtain the optimal method to produce the malt tea.Second study the effects of Se in Se-enriched malt to optimal the martial of malt tea. And prepared Malt polyphenols from both Se-enriched and regular malt using the ultrasonic technology, then assess the antioxidant power of extracts of malt by alcohol in 3 different systems. Compared with the traditional drying technology microwave drying method will reduce the drying time during the preparation of malt tea, and retain more amino acid.1. The samples under hot-air drying condition and microwave drying condition, whose phenolics content, the reducing power and the color of the malt tea were in direct contact with treating time; but, the pH and the amino acid content of the malt tea were in direct opposite with treating time.2. With the result of the organoleptic evaluation of malt tea which was using different treating methods screening the best sample. The optimal method was: temperature 165°C, time 60min, the tea smelled tasted and the color all better than others.3. The result showed the infusing condition of malt tea that it will exact more effective components from the malt, except the pH decreased; and the exaction of malt would increased if the infusing time prolonged. But more than 70% of the components were exacted in first 15 min, and then leaching rate would decrease.4. The result showed that the influence of Se on the barley germination stage. With different concentration of Se solution, Se content of malt increased. And it increased with Na₂SeO₃ concentration higher. After detecting the malt of different treatment, that with the 200 mg/L Na₂SeO₃ solution the Se content of malt reached 3.98μg/g was 35 times of control.5. With the treatment of Se enriching, the antioxidase activity of malt also had been significantly increased. For example, with the treatment of 100 mg/L Na₂SeO₃ solution SOD activity of malt was 81.35 U/g higher than control, and GSH-Px activity was 23% higher than control.6. During the experiment of comparing the exactions from malt by alcohol solution using the ultrasonic technology, can shorted the exaction time. And the optimal technology parameters of extracting polyhenols were concentration of alcohol solution 70%, solvent to solid ratio 1:30, the time 8 min, power 60 w, the extraction of malt the total phenolic content was: 1.511 mg/g.Three different systems to assess the antioxidant power of malt polyphenols from both Se-enriched and regular malt by alcohol. All systems indicated that phenolics content of the extractions had no significant difference between Se-enriched malt and regular malt but the exacts of Se-enriched possessed higher antioxidant activity than that of regular malt.