| Highland barley,also known as naked barley,Yuanmai,rice barley,is the most important crop in Qinghai-Tibet Plateau,with rich nutritional value.At present,the main uses of highland barley feed,food,malt beer,medicine and other industrial raw materials.Highland barley processing mostly stays in the primary product processing stage,the special taste and taste,causes its acceptance degree is not high.Therefore,the development of highland barley fine food with high nutrition,good taste and convenience will be favored by most people.In this paper,three varieties of highland barley(highland barley,highland barley,highland barley)were used as raw materials to germinate.The changes of nutrient and bioactive components during germination were determined,and the varieties with high GABA and ?-glucan were screened out.The hot air drying process was optimized by using the fine variety of highland barley bud as raw material.Germination barley powder,black bean powder,oat powder and other raw materials were mixed to develop nutritive powder of highland barley,which was rich in gaba and had a good taste.The main findings are as follows:1.The nutritional components and the bioactive components of the highland barley variety,the highland barley,the highland barley and the seed black barley for 3 days are determined,The results showed that the soluble sugar,total phenol and reducing sugar GABA showed an increasing trend during the germination of highland barley.After 3 days of germination,the GABA content of walan barley,chaiqing highland barley and zhonghei highland barley increased from 5.67mg/100g?2.62mg/100g?3.59mg/100g incread to 11.03mg/100g?11.82mg/100g?9.88mg/100g,Starch and(3-glucan decreased gradually during germination.The content of ?-glucan in three species of highland barley decreased sharply in 2-3 days of germination.The contents of ?-glucan in barley,highland barley and highland barley were reduced by 27.32%and 31.37%,respectively.The GABA content of barley was higher than that of the other two varieties within 2.5 days.2.The dry base moisture content of highland barley germinated at 50? and 60?was compared between hot air drying and vacuum drying.Under the same drying temperature,the drying speed of hot air is higher than that of vacuum drying.The optimum drying conditions of hot air for sprout highland barley were optimized by response surface,and the retention rate of GABA and ?-glucan was taken as the response value.At 55? for 5.5 h,the retention rate of gaba was 67.14 and the retention rate of ?-glucan was 74.Under these conditions,the content of dried and germinated highland barley Gaba was 7.6 mg/100 g,and ?-glucan was 2.12 g/100 g.3.The mixture model was designed with barley flour,black bean powder and oat powder as main raw materials.The actual mass fraction of 3 kinds of raw materials were limited to 50%?X1?60%?20%?X2?30%?20%?X3?30%,the mass fraction of various raw materials for the sum of 100%,with comprehensive score as the response value.The results showed that the mass fraction of germination highland barley powder was 56.7,black bean was 21.7m,oat was 21.7.the comprehensive score of nutrition powder was the highest.On the basis of optimal mixing,the optimal flavor was optimized by adding white granulated sugar,vegetable fat powder and maltodextrin.The addition of white granulated sugar,vegetable fat powder and maltodextrin was 3%,8%and 9%.The nutritious powder obtained by this ratio not only improved the taste,but also increased the nutritional value.4.The changes of water solubility,water absorption,oil retention,sliding angle,repose angle and filling property of the nutritious powder of highland barley germinated during storage were determined.The acid value and peroxide value of sprouted highland barley powder were determined by accelerated oxidation at 50?.The results show that the addition of BHA,BHT,TBHQ acid,barley nutritional powder antioxidants were 9.54mg/g,5.05mg/g,4.49mg/g,peroxide value were 0.0095mg/100g,0.013mg/100g,0.0075mg/100g,TBHQ which can obtain best effect than the other two kinds of antioxidants. |
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