枸杞青稞含片的制备及品质研究

Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges

中文关键词:  枸杞  青稞  含片  微生物  营养指标

英文关键词:Lycium barbarum  Hordeum vulgare  lozenges  microbe  nutritional indicators

中文摘要:

      目的 制备枸杞青稞含片并探究其安全品质。方法 将枸杞与青稞碾磨成粉过筛, 1:1混合成枸杞青稞粉, 加入黄油揉成团状, 放入磨具进行压片烘干。对枸杞青稞含片进行有毒有害微生物、基础营养指标包括水分、灰分、蛋白质、脂肪、淀粉的测定; 由感官评定小组对产品进行感官评定打分。结果 枸杞青稞含片当中未检测到有毒有害成分, 水分含量约在5.84%; 灰分含量约在3.34%; 蛋白质含量约在12.34%; 脂肪含量约在17.01%; 淀粉含量约为47.35%。含片成品色泽均匀无特殊斑点, 形态完整无断裂, 口感顺滑有轻微颗粒感, 酸甜度适中。结论 本研究通过将枸杞与青稞结合制成含片提高枸杞的利用率, 带动青稞产业的发展, 为枸杞相关产品提供新途径。

英文摘要:

      Objective To prepare of Lycium barbarum and Hordeum vulgare lozenges and study of its safety quality. Methods The wolfberry and barley were ground into powder and sifted, mixed 1:1 into Lycium barbarum and Hordeum vulgare powder, kneaded into a dough with butter, and put into a grinding tool for tablet drying. The determination of toxic and harmful microorganisms and basic nutritional indexes including moisture, ash, protein, fat and starch was carried out on Lycium barbarum and Hordeum vulgare lozenges. The sensory evaluation team will score the product for sensory evaluation. Results No toxic and harmful components were detected in the lozenges of Lycium barbarum and Hordeum vulgare, and the moisture content was about 5.84%. The ash content was about 3.34%. The protein content was about 12.34%. The fat content was about 17.01%. The starch content was about 47.35%. The finished lozenge had uniform color and no special spots, complete shape without breakage, smooth taste with slight graininess, and moderate sweetness and sourness. Conclusion In this study, the utilization rate of wolfberry was improved by combining wolfberry and highland barley into lozenges, which promote the development of highland barley industry and provide a new way for wolfberry-related products.