Study On The Superfine Grinding Technology And New Product Development Of Antler Velvet

The Antler is a high value-added healthy product,which has a significant effect onpromoting growth,raising blood, delaying age and stronging bones. Although antlers are fullystocked in our conutry, but we almost export them abroad in the form of raw materials atpresent. The lack of deep processed, value-added developed, full used are current problems ofthe antler industry of our country. To broade the market, this paper take a reasch on the antler.This work explored and optimized the preparation technology of antler fine powder; based onthat, paper reasched the physical-chemical properties and excellent storage conditions of thefine powder; fianlly, we tried to make a novel daily health beverage by merging the antler finepowder with jujube and hawthorn.The mian tasks completed by this paper are as follows:(1) Formulated the manufacturing process of antler fine powder by the planetary ballmill, determined the antioxidant activity of different diameter size, obtained the functionabout clearance rate of DPPH radicals named “y” and diameter size named “d”:Y13.02d0.4896,R20.9907, is consistent with the Fick first law. On the basis of theabove research, paper maked the excellent diameter size of antler micronized powder is22μm;(2)Taken grinding efficiency (M) as an index, filted out3significant factors–speed (A),ratio of size of the ball (B), amount of materials (C) through the Plackett-Burman and singlefactor experiment. Obtained the function about M, A, B, and C by response surfaceexperiments：M66.920.95A1.81B1.03C-0.015AB-1.33AC-0.37BC-2.76A2-1.19B2-1.22C2Onthe basis of the above research, paper maked the excellent process conditions of antlermicronized powder are A305.46r/min, B0.38, C8.25g, M69.7557%. Experimentsrevealled the M69.83%is acceptable;(3) Researched on the physical-chemical properties of the micronized powder and theordinary powder, the results shows:①the micronized powder has a samller average diametersize, narrower particle size distribution, higher uniformity;②ordinary powder are deep yellowblocks, however the micronized powder is little yellow with obvious agglomeration andhigher bulk density;③obtained critical relative humidity of micronized powder is72.3%byabsorbency test, which is not significant different form ordinary powder (72.0%). That showsthe moisture of powder will rapidly increase when environmental humidity is above72%;④obtained the reposed angle of micronized powder is48°, ordinary powder is35°, so themicronized powder has a poor mobility;⑤obtained excellent process conditions ofmicronized powder is refrigeration (0-4℃), antioxidants (VC0.06%) with vacuumenvironment; (4) Took antler, hawthorn and jujube as the main raw material, formulationed sucrose,stabilizers and cyclodextrin, paper obtianed a novel beverage with good taste and sufficientnutritious. According to sensory evaluation, paper obtianed the ratio of jujube juice andhawthorn juice, the solution of micronized antler powder, the amount of cyclodextrin andsugar so as to satisfy the angle factor test. Then paper desigened and carried out theorthogonal experiment, by that paper obtianed optimal conditions to get the antler healthbeverage: the ratio of jujube juice and hawthorn juice is1:5, the amount of micronized antlerpowder solution is23%, the amount of cyclodextrin is1.2%, the amount of sugar is5%. Tookcentrifugal sedimentation rate as evaluation criteria, determined the type and amount ofstabilizer: PGA0.2%. The beverage of this paper had been evaluated by sensory indicators,physical-chemical indicators and microbiological indicators. It is tasted well and nutritious,has a bright market prospects.The mian innovative points completed by this paper are as follows:(1) Drew the ultrafine grinding technology on the deep procession if the antler, enrichedthe processing methods;(2) Based on health function, merged with jujube and hawthorn to make antler healthbeverage.