Process components and process optimization method of highland barley Tibetan flavor yuan cake

Abstract

The invention belongs to but is not limited to the technical field of formula optimization of highland barley Tibetan-flavor yuan cakes, and discloses technological components and a technological optimization method of the highland barley Tibetan-flavor yuan cakes. Highland barley is used as a raw material, and the Tibetan-flavor yuan cakes are prepared by adopting a tsamba processing technology; taking sensory scores as evaluation indexes, and selecting the addition amount of buttered tea, the addition amount of white granulated sugar, the baking temperature and the baking time to carry out a single-factor test; and response surface optimization is carried out by adopting Box-Behnken test design, and the optimal process components of the Tibetan Xiangyuan cake are determined. Meanwhile, the polyphenol content and the in-vitro antioxidant activity of the optimized Tibetan Xiangyuan cake are measured, and texture analysis is carried out. The optimal process components of the Tibetan flavor yuan cake are determined as follows: 50 g of highland barley tsamba powder is taken as the standard, the addition amount of white granulated sugar is 27%, the addition amount of buttered tea is 46 mL, the baking time is 12 min, and the baking temperature is 155 DEG C. Scientific basis can be provided for determining the process standard of the Tibetan flavor yuan cake, and a new thought is provided for deep processing, development and utilization of highland barley.

Description

Technical Field

[0001] The invention belongs to but is not limited to the technical field of highland barley Tibetan fragrant yuan cake formula optimization, and in particular relates to a process component and a process optimization method for highland barley Tibetan fragrant yuan cake. Background Art

[0002] Highland barley (Hordeum vulgare L.var.nudum Hook.f) is a plant of the genus Hordeum, family Poaceae, order Cyperales, class Liliopsida. It is also called hullless barley or naked barley. It is mainly distributed in high altitude areas such as Tibet, Qinghai, Yunnan, Gansu and Sichuan in my country. Under extreme growth environments such as high cold, hypoxia and strong ultraviolet rays, highland barley not only has the nutritional characteristics of "three highs and two lows" (high protein, high fiber, high vitamins, low fat and low sugar), but also accumulates a variety of active ingredients such as rich polyphenol compounds, dietary fiber, β-glucan, arabinoxylan and γ-aminobutyric acid. It has antioxidant, antibacterial, anti-inflammatory, anti-fatigue and anti-aging effects, can prevent chronic diseases caused by metabolic syndrome such as cancer, diabetes, obesity and cardiovascular disease, and has a good promoting effect on human health. Because highland barley has a relatively rough taste, it is mainly used to produce feed, brew highland barley wine and process tsampa. The lack of deep processing has limited the development and utilization of highland barley.

[0003] As the traditional staple food of plateau residents, tsampa is mainly made of highland barley fried noodles mixed with butter, tea, qula (milk residue) and white sugar. It has a strong fragrance, a long taste and distinctive characteristics. It is not only easy to make, but also has the characteristics of whole grains, which can better meet the needs of modern health consumption. However, tsampa is mainly processed by families or small workshops. It is generally ready to eat and cannot be stored for a long time. In addition, the processing technology lacks unified standards, which restricts its promotion and consumption. Biscuits, as a convenient food with convenient eating, long shelf life and suitable for all ages, are deeply loved by consumers. At present, biscuits are mainly made of wheat flour or compounded with other raw materials. There is no report on the research of making Tibetan fragrant yuan cakes with highland barley as raw material and using tsampa processing technology. Therefore, a process component and process optimization method of highland barley Tibetan fragrant yuan cake are needed.

[0004] In summary, the problems existing in the prior art are: highland barley tastes relatively rough and lacks deep processing, which limits the development and utilization of highland barley; tsampa is generally eaten immediately after being made and cannot be stored for a long time, and the processing technology lacks unified standards, which restricts its promotion and consumption.

[0005] The difficulty of solving the above technical problems: During the production process of Tibetan incense cakes, the baking temperature and time have a great influence on the taste, color and nutritional retention; at the same time, the fat content in Tibetan incense cakes is relatively high, which is prone to oxidation and rancidity, affecting the shelf life of Tibetan incense cakes.

[0006] The significance of solving the above technical problems: By adopting tsampa processing technology to determine the optimal process components of Tibetan incense cake, a unified standard processing technology and formula can be provided for the production of Tibetan incense cake, and its shelf life can be extended. It can provide a scientific basis for the production and processing of Tibetan incense cake, enrich the types of highland barley processed products, and provide new ideas for the deep processing and development and utilization of highland barley. Summary of the invention

[0007] In view of the problems existing in the prior art, the present invention provides a process component and a process optimization method for making highland barley Tibetan fragrant yuan cake.

[0008] The invention is achieved in that the process components of highland barley Tibetan fragrant yuan cake are optimized by single factor test and response surface Box-Behnken test design, and the optimal process components of the Tibetan fragrant yuan cake are determined as follows: 50g highland barley tsampa powder is used as a benchmark, 27% of white sugar is added, 46ml of butter tea is added, the baking time is 12min, and the baking temperature is 155 DEG C.

[0009] Further, the process optimization method of the process components of the highland barley Tibetan fragrant yuan cake comprises the following steps:

[0010] Step 1, using highland barley as raw material and using tsampa processing technology to make Tibetan incense yuan cake;

[0011] Step 2: Using sensory scores as evaluation indicators, single factor experiments were conducted on the amount of butter tea added, the amount of white sugar added, baking temperature, and baking time;

[0012] Step three, use Box-Behnken experiment to conduct response surface design to determine the optimal process components of Tibetan incense cake.

[0013] Furthermore, the preparation method of the Tibetan incense yuan cake comprises:

[0014] S1, raw material pretreatment: select highland barley with full grains, no impurities, mildew, insect pests, or deterioration, weigh an appropriate amount of highland barley and rinse it with water for 3 to 4 times until the water is relatively clear;

[0015] S2, moistening the barley: placing the water-controlled highland barley on a tray and adding an appropriate amount of water to moisten the barley, so that the surface of the raw material is fully moistened, placing the highland barley on a tray for drying after moistening, and measuring the moisture content of the highland barley after moistening with a moisture meter;

[0016] S3, stir-frying: weighing highland barley with a moisture content of 15.0% to 17.0% after drying, and stir-frying in a wok with controlled temperature until the highland barley burst rate (burst rate) reaches more than 85% and the ripening rate reaches more than 95%; spreading the ripened highland barley for natural cooling;

[0017] S4, grinding: grinding the roasted highland barley grains into powder using a multifunctional pulverizer, and passing through a 60-mesh sieve to obtain highland barley tsampa powder;

[0018] S5, tsampa preparation: taking 50 g highland barley tsampa powder as a basis, first add 50 mL butter tea to melt 10% qula and 24% white sugar, then add 50 g highland barley tsampa powder, 30% vegetable oil, 0.5% baking soda, and 1% baking powder in sequence, stir evenly and knead the dough to prepare dough;

[0019] S6, pressing and molding: putting the prepared dough into a mold and pressing it to form the Tibetan incense cake;

[0020] S7, baking: put the pressed Tibetan incense yuan cake into the oven, and bake it at an upper temperature of 170°C and a lower temperature of 170°C for 9 minutes.

[0021] Furthermore, in step three, based on the single factor experiment, the sensory score is used as the response value, and the amount of white sugar added, the amount of butter tea added, the baking time and the baking temperature are used as variable factors, and the Box-Behnken experiment in Design Expert 8.0.6 is used to perform a four-factor three-level response surface design.

[0022] Another object of the present invention is to provide a method for determining the in vitro antioxidant activity of polyphenols of highland barley Tibetan fragrant yuan cake prepared by the process components of the highland barley Tibetan fragrant yuan cake, comprising the following steps:

[0023] Step 1, determination of DPPH free radical scavenging ability;

[0024] Step 2, determination of iron ion reduction and antioxidant capacity;

[0025] Step 3, OH scavenging capacity determination;

[0026] Step 4: Determination of total antioxidant capacity.

[0027] Further, the step 1 specifically includes:

[0028] Take an appropriate amount of polyphenol solution, add DPPH methanol solution to react, use methanol solution as blank, measure absorbance at 517nm wavelength after dark reaction; draw a standard curve with ferulic acid, the standard equation is: y = 451.75x + 32.31 (R 2 =0.9987), where: y is the DPPH free radical scavenging rate, %; x is the ferulic acid concentration (μmol / L); the polyphenol DRSA in each g of dry sample is expressed as ferulic acid equivalent (μmol FAE / g DW); the DPPH free radical scavenging rate is calculated as follows:

[0029] DPPH free radical scavenging rate (%) = [(c-cb)-(s-sb)] / (c-cb)×100

[0030] In the formula: s: absorbance value after the sample reacts with DPPH methanol solution; sb: absorbance value after the sample reacts with methanol solution; c: absorbance value of DPPH methanol solution; cb: absorbance value of methanol solution.

[0031] Further, the step 2 specifically includes:

[0032] Take an appropriate amount of polyphenol solution and add FRAP solution to mix thoroughly. After reacting at 37°C for 4 minutes, measure the absorbance at 593 nm. Use FeSO4 standard stock solution to draw a standard curve. The standard equation is: y = 6.24x + 0.0005 (R 2 =0.9984), where: y is the absorbance; x is the concentration of ferrous sulfate (mmol / L); the FRAP value of polyphenols in each gram of dry sample is expressed as Fe 2+ Equivalents (Ferrous sulfate equivalents, FE) is expressed as (mmol FE / g DW).

[0033] Further, the step 3 specifically includes:

[0034] Take an appropriate amount of polyphenol solution in a centrifuge tube, add FeSO4 solution, H2O2 solution and salicylic acid in sequence, incubate the mixture at 37℃ for 0.5h, cool in an ice-water bath and measure the absorbance at 510nm; C ) draw the standard curve, the standard equation is: y = 47.562x + 2.9794 (R 2 =0.9959), where: y is the OH removal rate; x is V C Concentration (μmol / L); HPSA in each gram of dry sample is expressed as V C Equivalent (V C equivalent,V E ) represents (μmol VE / g DW); OH scavenging rate is calculated as follows:

[0035] OH removal rate (%) = [1-(A x -A x0 ) / A0]×100

[0036] Where: A x : Absorbance value of sample group; A x0 : The absorbance value of the blank group was obtained by replacing the sample with distilled water; A0: The absorbance value of the control group was obtained by replacing hydrogen peroxide with distilled water.

[0037] Further, the step 4 specifically includes:

[0038] Take an appropriate amount of polyphenol solution and add ABTS·+ working solution, place it at room temperature for 6 minutes, and measure the absorbance at a wavelength of 734nm; use Trolox to draw a standard curve, and the standard equation is: y=103.95x+1.5663(R 2 =0.9984), where y is the ABTS·+ clearance rate, %; x is the Trolox concentration (μmol / L). The polyphenol TEAC in each gram of dry sample is expressed as Trolox equivalents (TE) (μmol TE / g DW); the ABTS·+ clearance rate is calculated as follows:

[0039] ABTS·+ scavenging ability (%) = [(c-cb)-(s-sb)] / (c-cb)×100

[0040] In the formula: c: absorbance value of ABTS·+ working solution; cb: absorbance value of ethanol; s: absorbance value after the sample reacts with ABTS·+ working solution; sb: absorbance value after the sample reacts with ethanol.

[0041] Another object of the present invention is to provide a method for measuring the texture of highland barley Tibetan fragrant yuan cake prepared by the process components of the highland barley Tibetan fragrant yuan cake, adopting TPA (Texture profile analysis) mode to respectively measure the hardness, elasticity, cohesion, viscosity, chewiness and resilience of the Tibetan fragrant yuan cake, the probe model is P / 36R, the measuring conditions are: the speed before the test is 2.0 mm / s, the speed during the test is 1.0 mm / s and the speed after the test is 1.0 mm / s, the compression amount is 60%; the average value is taken after repeating 3 times.

[0042] In combination with the above technical solutions and the technical problems solved, the advantages and positive effects of the technical solutions to be protected by the present invention are as follows:

[0043] First, the present invention uses highland barley as raw material, adopts tsampa processing technology to make Tibetan fragrant yuan cake, takes sensory score as evaluation index, selects the amount of butter tea added, the amount of white sugar added, baking temperature and baking time for single factor experiment; on this basis, adopts Box-Behnken experiment to carry out response surface design, and determines the optimal process components of Tibetan fragrant yuan cake; at the same time, determines the polyphenol content and in vitro antioxidant activity of the optimized Tibetan fragrant yuan cake, and carries out texture analysis; It can provide a scientific basis for determining the process standard of Tibetan fragrant yuan cake, and can prolong its shelf life, and provide new ideas for the deep processing and development and utilization of highland barley.

[0044] The optimal process components of the highland barley Tibetan fragrant yuan cake provided by the invention are: based on 50g highland barley tsampa powder, 27% of white granulated sugar is added, 46mL of butter tea is added, the baking time is 12min, and the baking temperature is 155°C. At this time, the Tibetan fragrant yuan cake has the highest sensory score, rich fragrance and the best taste; the polyphenol content in the Tibetan fragrant yuan cake is 29.96±0.54μmol FAE / g DW, the flavonoid content is 0.09±0.00mmol CE / g DW, the DPPH radical scavenging activity (DRSA) is 5.55±0.11mmol FAE / g DW, the ferric reducing antioxidant power (FRAP) is 12.28±0.24μmol FE / g DW, and the ·OH scavenging activity (HPSA) is 43.59±0.27mmol VE / g DW, total antioxidant capacity (Troloxequivalent antioxidant capacity, TEAC) is 47.16 ± 1.24 μmol TE / g DW; the hardness of the Tibetan incense yuan cake is 11930.58 ± 499.78 g, the adhesion is -0.12 ± 0.02 g s, the elasticity is 0.57 ± 0.04 mm, the cohesion is 0.30 ± 0.03, the adhesiveness is 3569.17 ± 421.20 g, the chewiness is 2029.00 ± 366.95 g mm, and the recovery is 0.18 ± 0.03. The present invention can provide a scientific basis for determining the process standard of Tibetan incense yuan cakes and provide a new idea for the deep processing and development and utilization of highland barley.

[0045] Second, as auxiliary evidence of the inventiveness of the claims of the present invention, it is also reflected in the following important aspects:

[0046] (1) The expected benefits and commercial value of the technical solution of the present invention after transformation are as follows: Based on the preliminary laboratory research, the present invention adopts the tsampa processing technology to make Tibetan fragrant cakes, optimizes the process through single factor experiment and response surface Box-Behnken test design, determines the optimal process components of Tibetan fragrant cakes, and determines the polyphenol content and in vitro antioxidant activity of the optimized Tibetan fragrant cakes, and conducts texture analysis; it can provide a scientific basis for determining the process standards of Tibetan fragrant cakes, and can extend its shelf life, providing new ideas for the deep processing and development and utilization of highland barley.

[0047] (2) The technical solution of the present invention fills the technical gap in the industry at home and abroad: At present, there is no report on the technology of the process components of Tibetan fragrant yuan cakes. Tsampa is mainly processed by families or small workshops. It is usually eaten immediately after it is made and cannot be stored for a long time. In addition, the processing technology lacks unified standards, which restricts its promotion and consumption. Biscuits are a convenient food that is easy to eat, has a long shelf life, and is suitable for all ages. They are deeply loved by consumers. The present invention combines the advantages and disadvantages of both, adopts the tsampa processing technology to make highland barley Tibetan fragrant yuan cakes, determines the process components of Tibetan fragrant yuan cakes, and prolongs the shelf life, improving the taste and flavor of Tibetan fragrant yuan cakes.

[0048] (3) The technical solution of the present invention solves a technical problem that people have been eager to solve but have never been able to solve successfully: At present, there is a lack of unified standards and specifications for the production and processing of tsampa products, resulting in uneven quality of tsampa products on the market. In addition, tsampa products are ready to eat and have a short shelf life, which affects consumers' purchasing confidence and the healthy development of the industry. The present invention adopts tsampa processing technology to make Tibetan fragrant yuan cakes with highland barley, determines the process components of Tibetan fragrant yuan cakes, and can provide a scientific basis for formulating process standards for Tibetan fragrant yuan cakes, and can extend its shelf life, providing new ideas for the deep processing and development and utilization of highland barley.

[0049] Third, the present invention optimizes the process components of Tibetan fragrant Yuan cake by single factor test and response surface Box-Behnken test design, and determines the optimal process parameters. The experimental results show that the best formula is based on 50g of highland barley tsampa powder, 27% white sugar addition, 46mL butter tea addition, 12min baking time, and 155℃ baking temperature. This process optimization process effectively improves the taste and flavor of Tibetan fragrant Yuan cake, with a high sensory score.

[0050] The process optimization method of the present invention first determines the main factors affecting the quality of Tibetan incense cakes through single factor experiments, including the addition amount of butter tea and white sugar, baking temperature and time, etc. Subsequently, the above factors are further optimized by response surface through Box-Behnken experimental design, and the optimal process components are finally determined. This method effectively simplifies the process optimization process and ensures the quality stability and consistency of Tibetan incense cakes.

[0051] In the specific preparation process, the present invention strictly pre-treats, moistens, stir-fries and crushes the raw barley, thereby ensuring the quality of the barley tsampa powder. In addition, by accurately controlling the raw material ratio and baking conditions, the prepared Tibetan fragrant yuan cake has the characteristics of moderate crispness and rich aroma, which meets the taste requirements of consumers. This method not only improves the overall quality of the product, but also has strong practicality and promotion value.

[0052] The invention solves the problems of unstable process and poor flavor of highland barley Tibetan fragrant yuan cake in the prior art, and significantly improves the sensory quality and market competitiveness of the product. Through design optimization and process improvement, the invention realizes the innovation of traditional food processing technology, provides technical support for the large-scale production of highland barley Tibetan fragrant yuan cake, and has significant technical progress.

[0053] Fourth, the main parameters of the present invention include 50g highland barley tsampa powder as a benchmark, 27% of white sugar, 46mL of butter tea, 12 minutes of baking time, and 155°C of baking temperature. These parameters are optimized by single factor test and response surface Box-Behnken test design, ensuring the best flavor and taste of the product. The optimization of these key parameters improves the sensory score of Tibetan fragrant yuan cake while ensuring the nutritional components, and reaches the ideal product quality standard.

[0054] The invention solves the problem of unstable process of making Tibetan fragrant barley yuan cake in the prior art. In the traditional process, the parameters such as the ratio of butter tea and white sugar, baking time and temperature are not accurate enough, resulting in inconsistent flavor and poor taste of the product. Through fine adjustment and optimization of these factors, the invention significantly improves the controllability and repeatability of each link in the production process and improves the overall stability of the product.

[0055] The significant technical progress achieved by the present invention is reflected in the optimization design of the process. By using single factor test and response surface test method, the precise control of four main process parameters was successfully achieved. This technical progress not only improves the sensory quality of highland barley Tibetan fragrant yuan cake, but also provides a reliable technical basis for its industrial production, significantly improving production efficiency and consistency of product quality.

[0056] Through the optimization process of the present invention, the highland barley Tibetan fragrant yuan cake has a moderate crisp taste, unique flavor, and high market competitiveness. The technology breaks through the limitations of traditional processes, solves the problem of unstable flavor and quality, provides strong technical support for the large-scale production and market promotion of highland barley Tibetan fragrant yuan cake, and has high industrial application prospects and market promotion value. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 It is a flow chart of a process optimization method for the process components of highland barley Tibetan fragrant yuan cake provided by an embodiment of the present invention;

[0058] Figure 2 1. It is a graph showing the effect of the amount of added white sugar on the sensory quality of Tibetan fragrant yuan cakes provided by an embodiment of the present invention;

[0059] Figure 3 : is a graph showing the effect of the amount of butter tea added on the sensory quality of Tibetan incense yuan cakes provided by an embodiment of the present invention;

[0060] Figure 4 1. It is a graph showing the effect of baking time on the sensory quality of Tibetan incense yuan cakes provided by an embodiment of the present invention;

[0061] Figure 5 1. It is a graph showing the effect of baking temperature on the sensory quality of Tibetan incense yuan cakes provided by an embodiment of the present invention;

[0062] Figure 6 This is a diagram showing the influence of the interaction of different factors on the sensory quality of Tibetan incense cakes provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0063] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0064] The process components of a Tibetan fragrant highland barley cake provided by an embodiment of the present invention are optimized by single factor experiment and response surface Box-Behnken test design, and the optimal process components of the Tibetan fragrant cake are determined as follows: 50g of highland barley tsampa powder is used as a benchmark, 27% of white sugar is added, 46mL of butter tea is added, the baking time is 12min, and the baking temperature is 155°C.

[0065] like Figure 1 As shown, the process optimization method of the process components of the highland barley Tibetan fragrant yuan cake provided by the embodiment of the present invention comprises the following steps:

[0066] Step 1, using highland barley as raw material and using tsampa processing technology to make Tibetan incense yuan cake;

[0067] Step 2: Using sensory scores as evaluation indicators, single factor experiments were conducted on the amount of butter tea added, the amount of white sugar added, baking temperature, and baking time;

[0068] Step three, use Box-Behnken experiment to conduct response surface design to determine the optimal process components of Tibetan incense cake.

[0069] (1) Preparation of butter tea

[0070] According to the preparation process determined in the laboratory in the early stage, take a certain amount of water, boil it, add brick tea at a tea-water ratio of 1:80 (g / mL), boil it for 5 to 8 minutes, filter the tea through a filter, add 6% butter and 0.5% salt based on the amount of tea, and stir it into an emulsion to make butter tea.

[0071] (2) Preparation process of Tibetan incense cake

[0072] Raw material pretreatment → tempering wheat → roasting wheat → grinding → tsampa preparation → molding → baking → Tibetan incense cake

[0073] (3) Operation points

[0074] ① Raw material pretreatment

[0075] The highland barley raw materials are required to be full-grained, free of impurities, mildew, insect pests, deterioration, etc.; weigh an appropriate amount of highland barley and rinse it with water 3 to 4 times until the water is clear to remove attached sand and debris; after cleaning, control the water.

[0076] ② Moistening wheat

[0077] The purpose of moistening is to make the highland barley grains break better during the frying process. Put the water-controlled highland barley on a tray and add appropriate amount of water to moisten the surface of the raw material, so that the surface of the raw material is fully moistened. After moistening, put it on the tray to dry, and use a moisture meter to measure the moisture content of the highland barley after moistening.

[0078] ③Fried wheat

[0079] Weigh highland barley with a moisture content of 15.0% to 17.0% after drying, and fry it in a frying pan under controlled temperature until the highland barley burst rate (burst rate) reaches more than 85% and the ripening rate reaches more than 95%; spread the ripened highland barley for natural cooling treatment.

[0080] ④ Grinding

[0081] The roasted highland barley grains are ground into powder using a multifunctional grinder and then passed through a 60-mesh sieve to obtain highland barley tsampa powder

[15] .

[0082] ⑤ Tsampa preparation

[0083] Taking 50g highland barley tsampa powder as a basis, first add 50mL butter tea to melt 10% qula and 24% white sugar, then add 50g highland barley tsampa powder, 30% vegetable oil, 0.5% baking soda and 1% baking powder in sequence, stir evenly and knead the dough to prepare the dough.

[0084] ⑥Compression molding

[0085] Put the prepared dough into a mold and press it to shape the Tibetan fragrant yuan cake.

[0086] 7. Baking

[0087] The pressed Tibetan incense yuan cake is put into the oven, and the baking temperature is 170℃ for the upper temperature and 170℃ for the lower temperature, and the baking time is 9 minutes.

[0088] (4) Single factor test

[0089] ①The effect of white sugar addition on the sensory quality of Tibetan fragrant yuan cake

[0090] The amount of highland barley tsampa powder added was fixed at 50 g (mass is 100%), and under the conditions of 50 mL of butter tea, 10% butter, 30% vegetable oil, 20% qula, 0.5% baking soda, 1% baking powder, baking temperature of 170℃, and baking time of 9 min, 16%, 20%, 24%, 28%, and 32% of white sugar were added respectively to investigate the effect of the amount of white sugar added on the sensory quality of Tibetan fragrant yuan cakes.

[0091] ②Effect of butter tea addition on the quality of Tibetan Xiangyuan sensory cake

[0092] The amount of fried highland barley flour added was fixed at 50g (mass is 100%), and the addition amount of white granulated sugar was 24%, ghee 10%, vegetable oil 30%, qula 20%, baking soda 0.5%, baking powder 1%, baking temperature 170℃, baking time 9min. Under the conditions, 40mL, 45mL, 50mL, 55mL and 60mL of butter tea were added respectively to investigate the effect of the addition amount of butter tea on the sensory quality of Tibetan fragrant yuan cake.

[0093] ③The influence of baking time on the sensory quality of Tibetan incense cake

[0094] The addition amount of fried highland barley flour was fixed at 50g (mass is 100%), and the addition amount of white granulated sugar was 24%, butter tea was 50mL, butter was 10%, vegetable oil was 30%, Qula was 20%, baking soda was 0.5%, baking powder was 1%, and the baking temperature was 170℃. The Tibetan incense cake was baked for 6min, 8min, 10min, 12min and 14min respectively to investigate the effect of baking time on the sensory quality of Tibetan incense cake.

[0095] ④The influence of baking temperature on the sensory quality of Tibetan incense cake

[0096] The addition amount of highland barley flour was fixed at 50 g (mass is 100%), and the addition amount of white sugar was 24%, butter tea was 50 mL, butter was 10%, vegetable oil was 30%, qula was 20%, baking soda was 0.5%, baking powder was 1%, and the baking time was 9 min. The baking temperatures were set at 140℃, 150℃, 160℃, 170℃ and 180℃ respectively to investigate the effect of baking temperature on the sensory quality of Tibetan fragrant yuan cake.

[0097] (5) Response surface experiment

[0098] On the basis of the single factor experiment, the sensory score was used as the response value, and the amount of white sugar added (A), the amount of butter tea added (B), baking time (C) and baking temperature (D) were used as variable factors. The Box-Behnken test in Design Expert8.0.6 was used to carry out a four-factor three-level response surface design. The response surface design factors and levels are shown in Table 1.

[0099] Table 1 Response surface design factors and levels

[0100]

[0101] (6) Sensory evaluation of Tibetan incense cakes

[0102] A sensory evaluation panel consisting of 10 food professionals evaluated the Tibetan fragrant yuan cake based on four indicators: color, shape, flavor and taste, and texture. The sensory evaluation standards are shown in Table 2.

[0103] Table 2 Sensory evaluation standards

[0104]

[0105]

[0106] (7) Polyphenol extraction and content determination

[0107] ① Polyphenol extraction

[0108] The extraction of polyphenols from Tibetan fragrant yuan cakes was based on the method of Wang et al. and slightly modified. An appropriate amount of defatted sample was weighed, and an extractant (methanol:formic acid:water, 80:1:19, v / v / v) was added at a solid-liquid ratio of 1:10 (g / mL). Ultrasonic extraction was performed at low temperature for 1 h, and the supernatant was collected after centrifugation. The extraction was performed twice, and the supernatants were combined and an equal volume of trichloroacetic acid (TCA) was added. The samples were placed at -18°C overnight, and the supernatant was collected by centrifugation again, and the volume was fixed with the extractant.

[0109] ② Determination of polyphenol content

[0110] The polyphenol content was determined by referring to the method of Chandrasekara et al. with slight modifications. The Folin–Ciocalteau colorimetric method was used to determine the content of polyphenols. A standard curve was drawn using ferulic acid as the standard. The results were expressed as ferulic acid equivalents (FAE) per g dry weight (DW). According to the standard curve: y = 1.289x - 0.003 (R 2 =0.9988) to calculate the polyphenol content (μmol FAE / g DW).

[0111] ③ Determination of flavonoid content

[0112] The flavonoid content was determined by referring to the method of Tomas et al. and slightly modified. The AlCl3 method was used to determine the content of flavonoids. The standard curve was drawn with catechin as the standard substance. The results were expressed as catechin equivalents (CE) per g dry weight. According to the standard curve y = 2.5459x-0.01143 (R 2=0.999) to calculate the flavonoid content (μmol CE / g DW).

[0113] (8) Determination of the antioxidant activity of polyphenols in vitro

[0114] ①DPPH free radical scavenging ability determination

[0115] DPPH radical scavenging activity (DRSA) was determined according to Zou Qingfei et al.

[21] The method was slightly modified. Take an appropriate amount of polyphenol solution, add DPPH methanol solution to react, use methanol solution as blank, and measure the absorbance at 517nm wavelength after dark reaction. Use ferulic acid to draw a standard curve, the standard equation is: y = 451.75x + 32.31 (R 2 =0.9987), where: y is the DPPH free radical scavenging rate, %; x is the ferulic acid concentration (μmol / L). The polyphenol DRSA in each gram of dry sample is expressed as ferulic acid equivalent (μmol FAE / g DW). The DPPH free radical scavenging rate is calculated as follows:

[0116] DPPH free radical scavenging rate (%) = [(c-cb)-(s-sb)] / (c-cb)×100

[0117] In the formula: s: absorbance value after the sample reacts with DPPH methanol solution; sb: absorbance value after the sample reacts with methanol solution; c: absorbance value of DPPH methanol solution; cb: absorbance value of methanol solution.

[0118] ② Iron ion reduction / antioxidant capacity determination

[0119] Ferric reducing antioxidant power (FRAP) was determined according to Zou Qingfei et al.

[21] The method was modified slightly. Take an appropriate amount of polyphenol solution and add it to the FRAP solution to mix thoroughly. After reacting at 37°C for 4 minutes, the absorbance was measured at 593nm. The standard curve was drawn using the FeSO4 standard stock solution. The standard equation is: y = 6.24x + 0.0005 (R 2 =0.9984), where y is the absorbance and x is the concentration of ferrous sulfate (mmol / L). 2+ Equivalents (Ferrous sulfate equivalents, FE) are expressed as (mmol FE / g DW).

[0120] ③ OH scavenging capacity determination

[0121] OH scavenging activity (HPSA) was determined according to Cheng et al.

[22] The method was modified slightly. Take an appropriate amount of polyphenol solution in a centrifuge tube, add FeSO4 solution, H2O2 solution and salicylic acid in sequence, incubate the mixture at 37℃ for 0.5h, cool in an ice water bath and measure the absorbance at 510nm. C ) draw the standard curve, the standard equation is: y = 47.562x + 2.9794 (R 2 =0.9959), where: y is the OH removal rate; x is V C Concentration (μmol / L). HPSA in each gram of dry sample is expressed as V C Equivalent (V C VE equivalent, μmol VE / g DW). The OH removal rate is calculated as follows:

[0122] OH removal rate (%) = [1-(Ax-Ax0) / A0] × 100

[0123] In the formula: Ax: absorbance value of the sample group; Ax0: absorbance value of the blank group using distilled water instead of the sample; A0: absorbance value of the control group using distilled water instead of hydrogen peroxide.

[0124] ④Total antioxidant capacity determination

[0125] The total antioxidant capacity (Trolox equivalent antioxidant capacity, TEAC) was determined according to Zhu Yulin et al.

[23] The method was modified slightly. Take an appropriate amount of polyphenol solution and add ABTS·+ working solution, place it at room temperature for 6 minutes, and measure the absorbance at a wavelength of 734nm. Use Trolox to draw a standard curve, and the standard equation is: y = 103.95x + 1.5663 (R 2 =0.9984), where y is the ABTS·+ clearance rate, %; x is the Trolox concentration (μmol / L). The polyphenol TEAC in each gram of dry sample is expressed as Trolox equivalents (TE) (μmol TE / g DW). ABTS· + The clearance rate was calculated as follows:

[0126] ABTS·+ scavenging ability (%) = [(c-cb)-(s-sb)] / (c-cb)×100

[0127] In the formula: c: absorbance value of ABTS·+ working solution; cb: absorbance value of ethanol; s: absorbance value after the sample reacts with ABTS·+ working solution; sb: absorbance value after the sample reacts with ethanol.

[0128] (9) Texture determination of Tibetan incense cake

[0129] The texture of Tibetan incense cake was determined by Huang Xiaoyu et al. The hardness, elasticity, cohesion, stickiness, chewiness and resilience of Tibetan incense cake were measured by TPA (Texture profile analysis) mode. The probe model was P / 36R. The measurement conditions were: 2.0 mm / s before the test, 1.0 mm / s during the test and 1.0 mm / s after the test, and the compression was 60%. The average value was taken after 3 repetitions.

[0130] (10) Data processing

[0131] All experiments were repeated three times, and the data were expressed as mean ± standard deviation. Design Expert 8.0.6 software was used for Box-Behnken experimental design and response surface analysis. Origin 2019 software was used to plot the single-factor experimental results.

[0132] The specific application fields or related products of the present invention.

[0133] Tibetan fragrant yuan cake is made of highland barley as main raw material, adopts tsampa processing technology, and is made through processes such as frying and baking, retaining the original flavor of tsampa and having a crisp taste. It not only provides rich dietary fiber and nutrients, but is also convenient to carry, and can meet people's needs for energy and nutrition. Whether as a daily snack or as a tourist specialty, Tibetan fragrant yuan cake will be widely welcomed. In addition, the present invention can provide a scientific basis for determining the process standard of Tibetan fragrant yuan cake, and can extend its shelf life, provide new ideas for the deep processing and development and utilization of highland barley, and can cooperate with highland barley processing-related enterprises to promote the deep processing and development and utilization of highland barley, and promote the development of highland barley industry in Yunnan Province.

[0134] Relevant evidence of the technical effects achieved by the embodiments of the present invention.

[0135] 1. Single factor results

[0136] (1) Effect of the amount of added white sugar on the sensory quality of Tibetan incense cakes

[0137] White sugar plays a key role in the production of Tibetan incense cakes. The amount of white sugar added directly affects the taste and color of Tibetan incense cakes. Figure 2As shown. With the increase of the amount of white sugar added, the sensory score of the Tibetan fragrant yuan cake first increased and then decreased. When the amount of white sugar added was 24%, the sensory score reached the maximum value and the radar chart area reached the maximum; with the continued increase of the amount of white sugar added, the sweetness of the Tibetan fragrant yuan cake was too high, which would affect its flavor and taste, and excessive consumption would not be good for health; and when the amount of white sugar added was less than 20%, the Tibetan fragrant yuan cake was not sweet enough, the color was lighter after baking, the flavor and taste were insufficient, and the texture was slightly rough. Therefore, it is more reasonable to determine the amount of white sugar added to be 24%.

[0138] (2) Effect of butter tea addition on the sensory quality of Tibetan incense cakes

[0139] Effect of butter tea addition on sensory quality of Tibetan incense cake Figure 3 As shown. With the increase of butter tea addition, the sensory score of Tibetan incense cake increases first and then decreases. When the butter tea addition is 45mL, the sensory score reaches the maximum value, and the radar chart area reaches the maximum. At this time, the Tibetan incense cake has uniform color, yellow-brown, complete appearance, clear pattern, crisp taste, strong barley flavor, porous and uniformly distributed tissue structure section; with the continued increase of butter tea addition, the Tibetan incense cake has insufficient barley flavor, not crispy enough, slightly sticky to teeth, and difficult to chew; when the butter tea addition is less than 45mL, the Tibetan incense cake has a loose appearance and unclear pattern. Therefore, it is more reasonable to determine the butter tea addition amount to be 45mL.

[0140] (3) Effect of baking time on the sensory quality of Tibetan incense cakes

[0141] Baking time is one of the key factors affecting the final quality of Tibetan incense cakes. Too long a baking time will make the cake too dry, while too short a baking time will make the cake not fully cooked, affecting its taste and shape. Figure 4 As shown in the figure. With the increase of baking time, the sensory score of Tibetan incense yuan cake increases first and then decreases. When the baking time is 12 minutes, the sensory score reaches the maximum value, and the radar chart area reaches the maximum value. At this time, the Tibetan incense yuan cake is yellow-brown, with a complete appearance, a strong highland barley flavor, and a crispy taste. As the baking time continues to increase, the color of the Tibetan incense yuan cake gradually darkens, it is over-burned, and the taste is too hard, which reduces its edible value. When the baking time is less than 10 minutes, due to insufficient baking time, the appearance is incomplete, the highland barley flavor is insufficient, and the taste is not crispy enough. Therefore, it is more reasonable to determine the baking time as 12 minutes.

[0142] (4) Effect of baking temperature on the sensory quality of Tibetan incense cake

[0143] The baking temperature has a crucial influence on the sensory quality of Tibetan incense cakes, which is directly related to the maturity, color, taste and flavor of Tibetan incense cakes. Figure 5As shown. With the increase of baking temperature, the sensory score of Tibetan incense cake increases first and then decreases. When the baking temperature is 150℃, the sensory score reaches the maximum value and the radar chart area reaches the maximum. At this time, the Tibetan incense cake is yellow-brown, complete in appearance, crispy in taste, strong in barley flavor, and porous in cross-section structure without holes. As the baking temperature continues to rise, some parts of the Tibetan incense cake are charred and dark brown, with a light barley flavor, resulting in poor flavor and taste. When the baking temperature is lower than 150℃, the Tibetan incense cake is not baked for enough time, the appearance is not complete enough, and the taste is not crispy enough. Therefore, it is more reasonable to determine the baking temperature as 150℃.

[0144] 2. Response surface test results

[0145] (1) Response surface experiment variance results and analysis

[0146] On the basis of the single factor experiment, sensory scores were used as response values, and four factors, namely, the amount of white sugar added (A), the amount of butter tea added (B), baking time (C) and baking temperature (D), were selected for response surface design. The experimental design scheme and results are shown in Table 3.

[0147] Table 3 Response surface experimental design and results

[0148]

[0149]

[0150] The obtained data were subjected to multiple regression fitting by Design expert 8.0.6 software, and the quadratic regression equation was obtained as follows:

[0151] Y=89.80+2.97A+0.69B-0.53C-0.53D+0.89AB+2.05AC+0.85AD-0.25BC+0.38BD-0.22CD-2.65A 2 -3.86B 2 -2.24C 2 -1.80D 2

[0152] The above regression equation was subjected to variance analysis, and the results are shown in Table 4.

[0153] Table 4 Results of variance analysis of response surface experiment

[0154]

[0155]

[0156] Note: “*” indicates a significant effect on the results (P < 0.05); “**” indicates an extremely significant effect on the results (P < 0.01).

[0157] As shown in Table 4, the P value of the established model is 0.0001, which is extremely significant; the P value of the lack of fit term is greater than 0.05, which is not significant. The model results have a good fit with the experimental results; the model determination coefficient R 2 =0.9778, indicating that the theoretical value and the actual value have a good correlation, and the model correction determination coefficient R Adj2 =0.9557, indicating that 95.57% of the response value data can be explained by this model, indicating that the model has high reliability; through variance analysis, it can be concluded that the order of the four factors affecting the sensory quality of Tibetan incense yuan cakes is A>B>D>C, that is, the amount of white sugar added>the amount of butter tea added>baking temperature>baking time; among them, the first-order terms A and B have extremely significant effects on the results (P<0.01), and C and D are significant (P<0.05); the interaction terms AC have extremely significant effects on the results (P<0.05); AB and AD are significant (P<0.05); the second-order terms A 2 , B 2 , C 2 , D 2 The effect on the results was extremely significant (P<0.01).

[0158] (2) Factor interaction analysis

[0159] The response surface diagram of the interaction of each factor on sensory score is shown in Figure 6 ; The steeper the slope of the response surface and the denser the contour lines, the greater the influence of the research factors on the sensory score of the Tibetan incense cake. From the response surface curve diagram, it can be seen that the three-dimensional response surface diagrams of the four factors are all open downward, indicating that there is an interaction between the factors; from the response surface 3D diagram, it can be seen that the AB, AC and AD surfaces are steeper. Combined with the significance analysis in Table 4, it can be seen that the interaction between the amount of white sugar added and the amount of butter tea added, the amount of white sugar added and the baking time, and the amount of white sugar added and the baking temperature have a significant effect on the sensory score of the Tibetan incense cake.

[0160] (3) Optimal Condition Prediction and Verification

[0161] The Design Expert 8.0.6 software predicted that the optimal process components of Tibetan incense cake were as follows: fixed highland barley flour was 50g, white sugar addition was 26.61%, butter tea addition was 45.78mL, baking time was 12.38min, and baking temperature was 155.12℃. At this time, the predicted sensory score of Tibetan incense cake was 94.25 points; in order to facilitate actual operation, the optimal process parameters were adjusted to white sugar addition of 27%, butter tea addition of 46mL, baking time of 12min, and baking temperature of 155℃. The sensory score of Tibetan incense cake was 90.96±0.86 points, which was consistent with the model prediction value (90.775 points), indicating that the optimized process parameters were accurate and reliable.

[0162] 3. Polyphenols of Tibetan Fragrant Cake and Their Antioxidant Activity in Vitro

[0163] (1) Content of polyphenols and flavonoids in Tibetan incense cake

[0164] Polyphenols are the main active ingredients in highland barley and have multiple effects such as antioxidant, anti-tumor, anti-aging, and anti-radiation. As shown in Table 5, the polyphenol content in Tibetan Xiangyuan cake is 29.96±0.54μmol FAE / g DW, and the flavonoid content is 0.09±0.00mmol CE / g DW. The polyphenol content in Tibetan Xiangyuan cake is higher than that in buckwheat biscuits by Cai Tianshu et al.

[29] , indicating that the polyphenol content in Tibetan Xiangyuan cake is relatively high.

[0165] Table 5 Contents of polyphenols and flavonoids in Tibetan fragrant yuan cakes

[0166]

[0167] (2) Antioxidant activity of Tibetan incense cake polyphenols in vitro

[0168] As shown in Table 6, the DRSA of the polyphenols in the Tibetan Xiangyuan cake was 5.55±0.11μmol FAE / g DW; FRAP was 12.28±0.24mmol FE / g DW; HPSA was 43.59±0.27μmol VE / g DW; and TEAC was 47.16±1.24μmol TE / g DW. The DRSA and TEAC of the polyphenols in the Tibetan Xiangyuan cake were higher than those in the black wheat whole wheat flour biscuits of Chang Xiaoke and others, and the FRAP was higher than that in the green wheat kernel biscuits of Zhang Can and others, indicating that the polyphenols in the Tibetan Xiangyuan cake had strong in vitro antioxidant activity and had a potential role in promoting human health.

[0169] Table 6 In vitro antioxidant activity of polyphenols in Tibetan fragrant cake

[0170]

[0171] (3) Texture analysis of Tibetan incense cake

[0172] As shown in Table 7, the hardness of the Tibetan incense cake was measured to be 11930.58±499.78g, the adhesion was -0.12±0.02g·s, the elasticity was 0.57±0.04mm, the cohesion was 0.30±0.03, the viscosity was 3569.17±421.20g, the chewiness was 2029.00±366.95g·mm, and the recovery was 0.18±0.03. Huang Xiaoyu et al. studied the texture of olive high-fiber cookies and found that their hardness was 4049.83-6692.94 g, chewiness was 409.12-490.47 g·mm, and elasticity was 0.34-0.62 mm; Chen Bi et al.

[32] found that after baking, the hardness of wheat biscuits was 3048-3297 g, the chewiness was 816-977 g·mm, and the elasticity was 0.68-0.78 mm. It can be seen that the hardness and chewiness of Tibetan Xiangyuan biscuits are higher than those of the two biscuits, indicating that Tibetan Xiangyuan biscuits have a better taste.

[0173] Table 7 Texture characteristics of Tibetan incense cake

[0174]

[0175] 4. Conclusion

[0176] The invention optimizes the process by single factor test and response surface Box-Behnken test design, and determines that the optimal process components of Tibetan incense yuan cake are: based on 50g highland barley tsampa powder, 27% white sugar addition, 46mL butter tea addition, 12min baking time, and 155℃ baking temperature, the Tibetan incense yuan cake has the highest sensory score, good taste, moderate sweetness, uniform color, yellow-brown, good texture, crisp appearance, and a unique highland barley fragrance after baking; the Tibetan incense yuan cake has high polyphenol and flavonoid content, and has good in vitro antioxidant activity; the Tibetan incense yuan cake has good hardness and chewiness. The invention can provide a scientific basis for determining the process standard of Tibetan incense yuan cake, and provide a new idea for the deep processing and development and utilization of highland barley.

[0177] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any modifications, equivalent substitutions and improvements made by any technician familiar with the technical field within the technical scope disclosed by the present invention and within the spirit and principle of the present invention should be covered by the protection scope of the present invention.

Claims

1. A process component of highland barley Tibetan fragrant yuan cake, characterized in that: Through single factor experiment and response surface Box-Behnken experimental design, the process optimization was carried out, and the optimal process components of Tibetan incense yuan cake were determined as follows: 50g highland barley tsampa powder was used as the benchmark, 27% white sugar was added, 46mL butter tea was added, the baking time was 12min, and the baking temperature was 155℃.

2. The process optimization method of the process components of the highland barley Tibetan fragrant yuan cake as claimed in claim 1, characterized in that: The following steps are involved: Step 1, using highland barley as raw material and using tsampa processing technology to make Tibetan incense yuan cake; Step 2: Using sensory scores as evaluation indicators, single factor experiments were conducted on the amount of butter tea added, the amount of white sugar added, baking temperature, and baking time; Step three, use Box-Behnken experiment to conduct response surface design to determine the optimal process components of Tibetan incense cake.

3. The process optimization method of the process components of the highland barley Tibetan fragrant yuan cake as claimed in claim 2, characterized in that: The preparation method of the Tibetan incense yuan cake comprises: S1, raw material pretreatment: select highland barley with full grains, no impurities, mildew, insect pests, or deterioration, weigh an appropriate amount of highland barley and rinse it with water for 3 to 4 times until the water is relatively clear; S2, moistening the barley: placing the water-controlled highland barley on a tray and adding an appropriate amount of water to moisten the barley, so that the surface of the raw material is fully moistened, placing the highland barley on a tray for drying after moistening, and measuring the moisture content of the highland barley after moistening with a moisture meter; S3, stir-frying: weighing highland barley with a moisture content of 15.0% to 17.0% after drying, and stir-frying in a wok with controlled temperature until the highland barley burst rate (burst rate) reaches more than 85% and the ripening rate reaches more than 95%; spreading the ripened highland barley for natural cooling; S4, grinding: grinding the roasted highland barley grains into powder using a multifunctional pulverizer, and passing through a 60-mesh sieve to obtain highland barley tsampa powder; S5, tsampa preparation: taking 50 g highland barley tsampa powder as a basis, first add 50 mL butter tea to melt 10% qula and 24% white sugar, then add 50 g highland barley tsampa powder, 30% vegetable oil, 0.5% baking soda, and 1% baking powder in sequence, stir evenly and knead the dough to prepare dough; S6, pressing and molding: putting the prepared dough into a mold and pressing it to form the Tibetan incense cake; S7, baking: put the pressed Tibetan incense yuan cake into the oven, the baking temperature is 170℃ for the upper temperature and 170℃ for the lower temperature, and the baking time is 9 minutes.

4. The process optimization method of the process components of the highland barley Tibetan fragrant yuan cake as claimed in claim 2, characterized in that: In step 3, based on the single factor experiment, the sensory score is used as the response value, and the amount of white sugar added, the amount of butter tea added, the baking time and the baking temperature are used as variable factors, and the Box-Behnken experiment in Design Expert 8.0.6 is used to perform a four-factor three-level response surface design.

5. A method for determining the in vitro antioxidant activity of polyphenols in highland barley Tibetan fragrant yuan cake prepared by the process components of highland barley Tibetan fragrant yuan cake according to claim 1, characterized in that: The following steps are involved: Step 1, determination of DPPH free radical scavenging ability; Step 2, determination of iron ion reduction and antioxidant capacity; Step 3, OH scavenging capacity determination; Step 4: Determination of total antioxidant capacity.

6. The method for determining the in vitro antioxidant activity of polyphenols according to claim 5, characterized in that: The step 1 specifically includes: Take an appropriate amount of polyphenol solution, add DPPH methanol solution to react, use methanol solution as blank, measure absorbance at 517nm wavelength after dark reaction; draw a standard curve with ferulic acid, the standard equation is: y = 451.75x + 32.31 (R 2 =0.9987), where: y is the DPPH free radical scavenging rate, %; x is the ferulic acid concentration, μmol / L; polyphenol DRSA per g dry sample is expressed as ferulic acid equivalent, μmol FAE / gDW; the DPPH free radical scavenging rate is calculated as follows: DPPH free radical scavenging rate (%) = [(c-cb)-(s-sb)] / (c-cb)×100 In the formula: s: absorbance value after the sample reacts with DPPH methanol solution; sb: absorbance value after the sample reacts with methanol solution; c: absorbance value of DPPH methanol solution; cb: absorbance value of methanol solution.

7. The method for determining the in vitro antioxidant activity of polyphenols according to claim 5, characterized in that: The step 2 specifically includes: Take an appropriate amount of polyphenol solution and add FRAP solution to mix thoroughly. After reacting at 37°C for 4 minutes, measure the absorbance at 593 nm. Use FeSO4 standard stock solution to draw a standard curve. The standard equation is: y = 6.24x + 0.0005 (R 2 =0.9984), where: y is absorbance; x is ferrous sulfate concentration, mmol / L; FRAP of polyphenols per g dry sample is expressed as Fe 2+ Equivalent FE is expressed as mmol FE / g DW.

8. The method for determining the in vitro antioxidant activity of polyphenols according to claim 5, characterized in that: The step 3 specifically includes: Take an appropriate amount of polyphenol solution in a centrifuge tube, add FeSO4 solution, H2O2 solution and salicylic acid in sequence, incubate the mixture at 37°C for 0.5h, cool it in an ice water bath and measure the absorbance at 510nm; draw a standard curve with vitamin C, the standard equation is: y = 47.562x + 2.9794 (R 2 =0.9959), where: y is the OH clearance rate; x is the VC concentration, μmol / L; the polyphenol HPSA in each gram of dry sample is expressed as VC equivalent VE, μmol VE / g DW; the OH clearance rate is calculated as follows: OH removal rate (%) = [1-(Ax-Ax0) / A0] × 100 In the formula: Ax: absorbance value of the sample group; Ax0: absorbance value of the blank group using distilled water instead of the sample; A0: absorbance value of the control group using distilled water instead of hydrogen peroxide.

9. The method for determining the in vitro antioxidant activity of polyphenols according to claim 5, characterized in that: The step 4 specifically includes: Take an appropriate amount of polyphenol solution and add ABTS·+ working solution, place it at room temperature for 6 minutes, and measure the absorbance at a wavelength of 734nm; use Trolox to draw a standard curve, and the standard equation is: y=103.95x+1.5663(R 2 =0.9984), where: y is the ABTS·+ clearance rate, %; x is the Trolox concentration, μmol / L; polyphenol TEAC per gram of dry sample is expressed as Trolox equivalent TE, μmol TE / gDW; the ABTS·+ clearance rate is calculated as follows: ABTS·+ scavenging ability (%) = [(c-cb)-(s-sb)] / (c-cb)×100 In the formula: c: absorbance value of ABTS·+ working solution; cb: absorbance value of ethanol; s: absorbance value after the sample reacts with ABTS·+ working solution; sb: absorbance value after the sample reacts with ethanol.

10. A method for determining the texture of highland barley Tibetan fragrant yuan cake prepared by the process components of highland barley Tibetan fragrant yuan cake according to claim 1, characterized in that: The TPA mode was used to measure the hardness, elasticity, cohesion, viscosity, chewiness and resilience of the Tibetan incense cake. The probe model was P / 36R. The measuring conditions were: speed 2.0 mm / s before the test, speed 1.0 mm / s during the test, speed 1.0 mm / s after the test, and compression 60%. The average value was taken after repeating 3 times.

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