Study On Application Of Wheat Seedling Wheat Green Extraction Technology Of Pigment And Barley Grass Powder In Cake

Wheat seedling leaves are rich in protein, vitamins, carotene, minerals, enzymes, chlorophyll and other nutrients, with the content of wheat seedlings growth of nutrients changing. This study analyzed the suitable for wheat growth of 3 in the Jiangsu area for the different growth period of wheat main component, according to the results of selection of appropriate varieties of wheat and wheat seedling optimum cutting period, then the extraction technics of wheat seedlings of barley green is optimized, finally tried a new wheat cake. The purpose of this study is to provide theoretical basis for deep processing and comprehensive utilization of wheat seedlings. The main research contents and results are as follows:(1) Through the experiment to determine the wheat seedling varieties and the best cutting period. According to the analysis of 9023 of three wheat varieties Huaimai 19, Xu Mai 29, Zhengmai different fresh weight, dry weight, chlorophyll, protein, total sugar, crude fiber, vitamin C, vitamin E, beta carotene content, results show that the content of Zhengmai 9023 indicators than other two varieties.In the content of different cutting period of fresh weight, dry weight, crude fiber in the range of experiment with seedling height increased, and the contents of protein, chlorophyll, total sugar, vitamin C, vitamin E, beta carotene content was increased with wheat seedlings increased firstly and then decreased in the. Considering the high 22cm Zhengmai 9023 wheat seedlings as the preparation of barley green raw materials.(2) Determination of barley green system the best extract in preparation process. The 22cm high Zhengmai 9023 wheat seedlings as the experimental materials, with the green barley extract as indexes, comparison of different pH value of phosphate buffer solution extraction volume effect on barley green.The results show that, with the increase of the pH value of the extraction capacity of the barley green first increased and then decreased, alkaline conditions more conducive to the substances dissolved in wheat. In the pH value of extraction amount 7.6 barley green maximum, so choose the pH value of phosphate buffer solution to extract 7.6.(3) The best process parameters affect the green barley extract the main factors are determined by experimental study. The 22cm of wheat seedlings as experimental material, studied in extracting the barley green, the material liquid ratio, extraction temperature, extraction time, extraction times on the extraction of barley green. The results showed that the leaching liquid extraction ratio of 1:6, extraction temperature 25℃, extraction time is 4 hours, for 2 times.(4) Through experiments the optimum wheat cake is 190g flour, wheat flour was 60g 550G, egg, sugar content was 200g, the dosage is 20g of cake oil, baking powder dosage is 10g, the amount of water is 30ml. According to this formula cake is soft and delicate, pale straw aroma.