Superfine highland barley seedling nutrition powder as well as preparation method and application thereof

Abstract

The invention discloses ultramicro highland barley seedling nutrition powder as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) pretreatment; (2) germination; (3) water culture; (4) harvesting; (5) color protection; (6) performing fixation; (7) drying; and (8) crushing. In the aspect of color protection, the pH value of wheat seedling tissues is adjusted through the synergistic effect of sodium bicarbonate and sodium lactate, the enzyme activity is inhibited, oxidation is resisted, and bacteria are inhibited, so that the purposes of color protection and fresh keeping are achieved; in the aspect of enzyme deactivation, a microwave enzyme deactivation process is adopted, and the heat effect of microwaves is utilized to quickly heat water in the wheat seedlings to inactivate enzyme activity, so that the color, the nutrition and the flavor of the wheat seedlings are fixed.

Description

Technical Field

[0001] The present invention relates to the technical field of agricultural product processing, and particularly relates to a superfine nutrient powder of highland barley seedlings, a preparation method thereof, and an application thereof. Background Technique

[0002] Highland barley is a crop of the genus Hordeum in the Gramineae family. It mainly grows in alpine regions such as the Qinghai-Tibet Plateau. Highland barley is rich in nutritional components such as dietary fiber, protein, vitamins (such as vitamin B group, etc.), and minerals (such as calcium, iron, zinc, etc.), and has high nutritional value. In some regions, highland barley is one of the main foods of local residents and can be used to make various foods such as tsampa and highland barley wine, which have unique flavors and cultural values.

[0003] Highland barley seedlings refer to the seedlings in the initial growth stage of the highland barley crop. Highland barley seedlings are usually tender and green, and are rich in various nutritional components such as vitamins (such as vitamin C, vitamin E, etc.), minerals (such as iron, zinc, calcium, etc.), dietary fiber, and some bioactive substances. It has some characteristics of highland barley itself and also has unique nutritional value and functions due to being in the seedling stage. The components such as vitamins and minerals in it have antioxidant, anti-inflammatory and other effects, can enhance the human immune system, and improve the body's resistance to diseases. Making it into a superfine nutrient powder can more efficiently retain these nutrients, make them easily absorbed and utilized by the human body, provide comprehensive and balanced nutrition for people, and help meet the nutritional needs of different populations (such as children, the elderly, sub-healthy populations, etc.) in their daily diets, and promote physical health and growth and development.

[0004] As a special agricultural product, by developing a superfine nutrient powder from highland barley seedlings, its industrial chain can be extended, the added value of agricultural products can be increased, new directions and impetus can be provided for the development of the agricultural industry, and the development of the rural economy and the increase of farmers' income can be promoted. With the improvement of people's health awareness, the demand for natural, nutritious, and functional foods is increasing continuously. The superfine nutrient powder of highland barley seedlings just meets this market trend, has broad market prospects, and can bring new business opportunities and profit growth points to the food industry.

[0005] In the process of preparing the superfine nutrient powder of seedlings, due to reasons such as fading, yellowing, and deterioration, the color, nutritional components, and flavor thereof change, and the sensory quality, nutritional value, and shelf life will be significantly reduced. Therefore, the color protection and blanching processes of seedlings are particularly important. The color protection process of seedlings is mainly to maintain the green color of seedlings and prevent phenomena such as fading during processing, storage, etc. The blanching process of seedlings refers to inactivating the enzymes in seedlings through specific treatment methods, thereby fixing the color, nutritional components, and flavor of seedlings, etc.

[0006] The common wheat seedling blanching processes mainly include the following: pan-frying blanching and steam blanching. When carrying out the wheat seedling blanching process, the temperature and time should be strictly controlled to avoid adverse effects on the quality of wheat seedlings. At the same time, appropriate blanching equipment and process parameters should be selected according to the actual situation to ensure the blanching effect and the quality of wheat seedlings.

[0007] The common wheat seedling color protection processes include chemical color protection methods and physical color protection methods. The wheat seedling color protection process is mainly to maintain the green color of wheat seedlings and prevent phenomena such as fading during processing, storage, etc.

[0008] The existing technologies have the following disadvantages:

[0009] The chemical color protection method has potential safety hazards. In the chemical color protection method, such as using sulfites for color protection, sulfite substances may remain, posing a potential hazard to human health. Especially for some people allergic to sulfites, consuming products containing residual sulfites may cause adverse reactions such as difficulty breathing and skin allergies. Although organic acid color protection is relatively safe, it is difficult to accurately control the pH value adjustment range, and the effect is not stable enough.

[0010] The physical color protection method has limited effects. Although the low-temperature color protection method can delay the decomposition of chlorophyll to a certain extent, it is necessary to continuously maintain a low-temperature environment, which requires high equipment requirements and high costs during actual production and storage. Moreover, even in a low-temperature environment, the decomposition of chlorophyll cannot be completely prevented, and over time, the color of wheat seedlings will still gradually fade. Modified atmosphere packaging requires special packaging equipment and gas ratio technologies, with high equipment requirements and not low costs.

[0011] The blanching process has deficiencies. Pan-frying blanching is difficult to precisely control the temperature, and it is easy to have situations where the local temperature is too high or too low. Too high a temperature will cause a large loss of nutrients in wheat seedlings, and the color will turn yellowish-brown, affecting the product quality; too low a temperature cannot effectively inactivate enzyme activity and cannot achieve the purpose of blanching. Although steam blanching has certain advantages in temperature control compared to pan-frying blanching, the equipment is relatively complex, the operation is cumbersome, and the blanching uniformity is also difficult to guarantee, which may lead to incomplete blanching of some wheat seedlings, affecting the color, nutrition, and flavor of the product. Summary of the Invention

[0012] To solve the problems of potential safety hazards in existing chemical color protection methods, limited effectiveness of physical color protection methods, and deficiencies in the blanching process, the present invention provides a kind of ultra-fine nutrient powder of highland barley seedlings, its preparation method and application. In terms of color protection, the present invention uses the synergistic effect of sodium bicarbonate and sodium lactate to adjust the pH value of the seedling tissue, inhibit enzyme activity, antioxidize, and inhibit bacteria to achieve the purpose of color protection and preservation; in terms of the blanching process, the present invention adopts a microwave blanching process, using the thermal effect of microwave to rapidly heat up the internal moisture of the seedlings to inactivate the enzyme activity, thereby fixing the color, nutrition and flavor of the seedlings.

[0013] The technical solution of the present invention is as follows:

[0014] The first object of the present invention is to provide a preparation method of an ultra-fine nutrient powder of highland barley seedlings, comprising the following steps:

[0015] (1) Pretreatment: Highland barley is subjected to screening, stone removal, circulating air separation, and color sorting treatments, then washed and soaked in a sodium hypochlorite solution with a concentration of 0.05-0.1% for 15-20 minutes, rinsed with clear water 2-3 times, and soaked in clear water for at least 6 hours;

[0016] (2) Germination: The soaked highland barley is spread on the upper layer of the seedling tray, covered with 4-6 layers of wet gauze, and clear water is added to the lower layer of the seedling tray without the clear water contacting the highland barley; placed in a constant temperature and humidity incubator, germinated for at least 12 hours;

[0017] (3) Hydroponics: Remove the wet gauze covering the surface of the highland barley, add nutrient solution to the lower layer of the seedling tray, spray clear water on the surface of the highland barley, place it in a constant temperature and humidity incubator, and cultivate for 5-7 days to grow highland barley seedlings;

[0018] (4) Harvesting: When the length of the highland barley seedlings is 13-17 cm, take them out and harvest at a position 1-2 cm above the roots of the highland barley seedlings;

[0019] (5) Color protection: The harvested highland barley seedlings are rinsed with clear water and immediately soaked in a color protection solution for color protection treatment. After color protection treatment, rinse with clear water once and drain appropriately;

[0020] (6) Blanching: Spread the drained highland barley seedlings flat on the tray and use a microwave drying equipment for blanching treatment;

[0021] (7) Drying: Spread the blanched highland barley seedlings into a thickness of 2-3 cm, place them in a constant temperature oven, dry at 50-60 °C until the moisture content is less than 7% and take them out;

[0022] (8) Crushing: Use an ultra-fine pulverizer for crushing treatment to obtain the ultra-fine nutrient powder of highland barley seedlings.

[0023] In one embodiment of the present invention, in step (1), the highland barley is yellow highland barley.

[0024] In one embodiment of the present invention, in step (2), the seedling-raising tray consists of an upper layer and a lower layer. The upper layer is a grid tray, and the lower layer is a water storage bottom tray.

[0025] In one embodiment of the present invention, in step (2), the temperature in the constant temperature and humidity incubator is 10 - 20 °C, and the humidity is 60 - 80%; during the germination period, clear water is appropriately sprayed according to the wetness of the gauze, and germination is completed when the malt length reaches 2 - 5 mm.

[0026] In one embodiment of the present invention, in step (3), the nutrient solution includes 600 - 800 mg / L calcium nitrate, 400 - 600 mg / L potassium nitrate, 80 - 120 mg / L diammonium hydrogen phosphate, and 250 - 350 mg / L magnesium sulfate; the addition amount of the nutrient solution is 1 / 2 of the height from the upper layer to the lower layer of the seedling-raising tray, and the nutrient solution is replaced every 24 h; the frequency of spraying clear water on the surface of the hulless barley is 12 - 24 h / time.

[0027] In one embodiment of the present invention, in step (3), the temperature in the constant temperature and humidity incubator is 20 - 25 °C, and the humidity is 80 - 100%;

[0028] During the cultivation process, intermittent light is given, and the intermittent light conditions are as follows:

[0029] In stage 1, the temperature is 25 °C, the humidity is 80%, the light intensity is 30%, and the light time is 2 h;

[0030] In stage 2, the temperature is 25 °C, the humidity is 90%, the light intensity is 70%, and the light time is 4 h;

[0031] In stage 3, the temperature is 25 °C, the humidity is 100%, the light intensity is 100%, and the light time is 6 h;

[0032] In stage 4, the temperature is 25 °C, the humidity is 80%, the light intensity is 50%, and the light time is 4 h;

[0033] In stage 5, the temperature is 25 °C, the humidity is 80%, the light intensity is 30%, and the light time is 2 h;

[0034] In stage 6, the temperature is 20 °C, the humidity is 80%, the light intensity is 0%, and the light time is 6 h;

[0035] Stages 1 - 6 are cycled.

[0036] In one embodiment of the present invention, in step (5), the color protection solution includes 0.5 - 0.75 g / L sodium bicarbonate and 0.75 - 1 g / L sodium lactate; the soaking time is 15 - 30 min.

[0037] In one embodiment of the present invention, in step (6), the method of withering treatment is: spreading the highland barley seedlings to a thickness of 2-3.0 cm, and then treating them under a microwave power of 500-600 W for 2-3 min; in step (8), the mesh size of the crushing is 120-140 mesh; the mesh size of the air flow sieve is 120 mesh.

[0038] The second object of the present invention is to provide a highland barley grass superfine nutrient powder obtained by the above-mentioned preparation method.

[0039] The third object of the present invention is to provide an application of the above-mentioned highland barley grass superfine nutrient powder for preparing instant powder; the instant powder is composed of: 50-55 parts of highland barley grass superfine nutrient powder, 10-20 parts of pandan leaf powder, 8-12 parts of yak milk powder, 8-12 parts of pea protein powder, 3-5 parts of polydextrose, 3-5 parts of avocado powder, and 3-5 parts of mint leaf powder.

[0040] The beneficial technical effects of the present invention are:

[0041] The invention adopts a safe, residue-free and efficient color protection method, does not require complicated equipment and high cost, can effectively maintain the green color of highland barley seedlings, and can ensure the safety of products to meet the needs of different consumer groups; at the same time, the withering process is adopted to reduce the loss of nutrients, improve the quality of products, and is suitable for production enterprises or farmers of different sizes.

[0042] In terms of color protection, sodium bicarbonate can adjust the pH value, increase the alkaline environment of wheat seedling tissue, and inhibit the activity of enzymes such as polyphenol oxidase, thereby playing a role in color protection. Sodium lactate is an organic acid that can reduce the pH value of the environment around wheat seedlings and also inhibit the activity of enzymes. It also has a certain antibacterial effect, which helps to maintain the freshness and color of wheat seedlings. Both sodium bicarbonate and sodium lactate have certain antioxidant capacity, which can neutralize free radicals, reduce the damage of oxidation reactions to wheat seedling pigments, and help maintain the green color of wheat seedlings. They have a synergistic effect, enhance the color protection effect, and increase the shelf life of wheat seedlings.

[0043] In terms of the withering process, the microwave withering process is adopted. This process uses the thermal effect of microwaves to quickly heat up the moisture inside the wheat seedlings to achieve the purpose of withering. Microwaves can penetrate the wheat seedling tissue and evaporate the internal moisture at the same time, thereby quickly inactivating enzyme activity and fixing the color, nutrition and flavor of the wheat seedlings. Microwave withering can more accurately control various parameters in the withering process, improve the withering effect while reducing the impact on the quality of the wheat seedlings, and significantly reduce equipment requirements and operating difficulty, thereby reducing production costs and improving production efficiency. It has the advantages of fast speed, good uniformity, more nutrient retention, and easy operation.

[0044] The present invention provides a preparation method of ultramicro nutrient powder of hulless barley seedlings by improving the color protection and blanching methods. The obtained product has the characteristics of bright color, rich nutrition and unique flavor. In terms of nutritional components, the improved preparation method reduces nutrient loss and maximally retains various nutrients in hulless barley seedlings, such as vitamins, minerals, dietary fiber, etc., which enables the ultramicro nutrient powder to provide consumers with more comprehensive nutritional supplements. In terms of flavor, through the above color protection and blanching processes, the original unique flavor of hulless barley seedlings is completely preserved, whether it is the fresh grass fragrance or the faint wheat fragrance, which can be reflected in the product. This ultramicro nutrient powder of hulless barley seedlings not only meets the needs of consumers for healthy foods, but also provides an innovative and feasible idea for the deep processing of hulless barley seedlings, and has broad market prospects in the food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 It is a process flow chart for preparing hulless barley seedlings of the present invention;

[0046] Figure 2 It is a schematic diagram of the color protection results of different color protectants;

[0047] Figure 3 It is a schematic diagram of the products of different embodiments. DETAILED DESCRIPTION OF THE INVENTION

[0048] The present invention will be specifically described below in conjunction with the drawings and embodiments.

[0049] Raw materials and reagents in the present invention:

[0050] Raw materials: Yellow hulless barley, Kunlun No. 14, Qinghai New Clove Grain and Oil Co., Ltd.

[0051] Reagents: Sodium hypochlorite, sodium bicarbonate, sodium lactate, Folin-Ciocalteu phenol reagent, aluminum trichloride, methanol, anhydrous sodium carbonate, potassium acetate, gallic acid, rutin, catechol, guaiacol, disodium hydrogen phosphate, sodium dihydrogen phosphate, hydrogen peroxide, calcium nitrate, potassium nitrate, diammonium hydrogen phosphate, magnesium sulfate, DPPH, ABTS, acetic acid, dithiothreitol, ferric chloride hexahydrate, Sinopharm Chemical Reagent Co., Ltd.

[0052] Instruments and equipment in the present invention:

[0053] MGC-350HP-2 Artificial Climate Chamber, Shanghai Yiheng Scientific Instrument Co., Ltd.; Electrothermal Blast Drying Oven, Shanghai Yiheng Scientific Instrument Co., Ltd.; E Electronic Analytical Balance, Ohaus Instruments (Changzhou) Co., Ltd.; HHS Digital Display Constant Temperature Water Bath, Shanghai Boxun Industrial Co., Ltd. Medical Equipment; LXJ-II High-Speed Centrifuge, Shanghai Anting Scientific Instrument Factory; UV-3200 Ultraviolet Spectrophotometer, Shanghai Mepada Instruments Co., Ltd.; RT-6100 Microplate Reader, Shenzhen Rayto Life Science Co., Ltd.; K9840 Kjeldahl Nitrogen Analyzer, Shandong Haineng Scientific Instrument Co., Ltd.; UltraScan Pro1166 High-Precision Spectrophotometric Colorimeter, Hunterlab, USA; IKA RV10 Digital Display Vertical Rotary Evaporator, IKA Instruments and Equipment Co., Ltd., Germany; S433D Amino Acid Analyzer, Sykam GmbH, Germany.

[0054] Example 1

[0055] A method for preparing ultra-fine nutrient powder from hulless barley seedlings comprises the following steps:

[0056] 1) Pretreatment: Hulless barley is subjected to screening, stone removal, cyclic air separation, and color sorting, then washed and soaked in 0.1 wt% sodium hypochlorite solution for 20 min, rinsed 3 times with clear water, and soaked in clear water for 6 h.

[0057] 2) Germination: The soaked hulless barley is spread evenly in the upper layer of a seedling tray, covered with 6 layers of wet gauze on the surface, and the lower layer of the seedling tray is filled with clear water (not in contact with the hulless barley), then placed in a constant temperature and humidity incubator at a temperature of 20 °C and a humidity of 80%. During the placement, appropriate amount of clear water is sprayed according to the wetness of the gauze, and it is taken out when the malt length is about 3 mm.

[0058] 3) Hydroponics: Remove the wet gauze covering the hulless barley, and add nutrient solution (800 mg / L calcium nitrate, 600 mg / L potassium nitrate, 100 mg / L diammonium hydrogen phosphate, 300 mg / L magnesium sulfate) to the lower layer of the seedling tray. The amount of nutrient solution added is about 1 / 2 of the height from the upper layer to the lower layer of the seedling tray, and the nutrient solution is changed every 24 h. Place it in a constant temperature and humidity incubator at a temperature of 25 °C and a humidity of 90%. Sprinkle clear water on the surface of the hulless barley, and the spraying frequency is determined according to the dryness, about once every 24 h, and intermittent light is given; the intermittent light conditions are as follows:

[0059] Stage 1: Temperature 20 °C, humidity 80%, light intensity 30%, light time 2 h;

[0060] Stage 2: Temperature 25 °C, humidity 90%, light intensity 70%, light time 4 h;

[0061] Stage 3: Temperature 25 °C, humidity 100%, light intensity 100%, light time 6 h;

[0062] Stage 4: Temperature 25°C, humidity 80%, light intensity 50%, light duration 4 h;

[0063] Stage 5: Temperature 20°C, humidity 80%, light intensity 30%, light duration 2 h;

[0064] Stage 6: Temperature 20°C, humidity 80%, light intensity 0%, light duration 6 h;

[0065] 4) Harvesting: Take out when the length of the hulless barley seedlings is about 15 cm, and harvest at a position 2 cm above the hulless barley.

[0066] 5) Color protection: Rinse the harvested hulless barley seedlings with clear water and immediately soak them in a color protection solution (0.75 g / L sodium bicarbonate, 1 g / L sodium lactate) for color protection treatment. The soaking time is 20 min. After the color protection treatment, rinse with clear water once and drain properly.

[0067] 6) Blanching: Spread the drained hulless barley seedlings evenly on a tray with a spreading thickness of 2.5 cm, and use a microwave drying equipment for blanching treatment. The microwave power is 500 W and the time is 2 min.

[0068] 7) Drying: Place the blanched hulless barley seedlings in an incubator for drying, with a spreading thickness of 2 cm, a temperature of 50°C, and turn them over appropriately until the moisture content is less than 7% and then take them out.

[0069] 8) Crushing: Use an ultrafine crusher for crushing treatment. The mesh number of the micro-crushing is 120 mesh; the mesh number of the air flow sieve screening is 120 mesh.

[0070] 9) Packaging: Pack into an opaque tin foil bag and seal it, and store it in a dark and cool place.

[0071] Comparative Example 1: Screening of color protection agents

[0072] According to reports, vitamin C, sodium erythorbate, citric acid, sodium lactate, sodium bicarbonate, L-cysteine, phytic acid, etc. have potential color protection effects. They can achieve the color protection effect by inhibiting oxidation in the seedlings and adjusting the pH value of the seedlings.

[0073] Take the seedlings harvested in Step 4 of Example 1. Rinse the harvested hulless barley seedlings with clear water and immediately soak them in different color protection solutions (specific color protection agents are shown in Table 1) for color protection treatment. The soaking time is 30 min. After the color protection treatment, rinse with clear water once and drain properly. Then spread the hulless barley seedlings evenly on a tray with a spreading thickness of 2 cm, place them in an incubator, treat them at a temperature of 105°C for 10 min, then adjust the temperature to 50°C and dry for 12 h, and crush them appropriately for color difference measurement.

[0074] Method for measuring color difference: A color difference meter was used to measure the color of fresh wet noodle sheets added with different anti-browning agents. Among them, the L, a, and b values represent brightness, green-red, and blue-yellow degrees. The larger the L value, the brighter the noodle sheet; the smaller the value, the darker it is. The larger the a value, the redder the noodle sheet; the smaller the value, the greener it is. The larger the b value, the yellower the noodle sheet; the smaller the value, the bluer it is. Appropriate crushed wheat seedlings were placed in a self-sealing bag, flattened, and positions were randomly selected on the wheat seedlings for color difference measurement. Each time, the front and back sides of the noodle sheet were measured three times, and the experimental results were the average of six measurements (the control was freshly harvested wheat seedlings, and the blank color protectant was changed to clear water). Calculate the red-green change Δa (Δa = a 空 - a 样 ) and the color difference value where the larger the value of Δa, the more obvious the green color of the wheat seedlings; the smaller the value, the more obvious the red color of the wheat seedlings. The smaller the value of ΔE, the more difficult it is to detect the color difference; the larger the value, the more obvious the color difference.

[0075] Table 1 Color protection results of different color protectants

[0076]

[0077]

[0078] The results of different color protectant treatments are shown in Table 1 and Figure 2 as follows. The results show that sodium bicarbonate, sodium erythorbate, sodium lactate, and L-cysteine have a certain color protection effect. Among them, sodium bicarbonate has the best color protection effect, with a of -6.488, the lowest Δa (-1.210), and the smallest ΔE (2.197). The color change difference of the hulless barley wheat seedlings obtained by this color protectant is small, and the green color is deeper.

[0079] However, vitamin C, citric acid, and phytic acid do not have a color protection effect.

[0080] Optimization of the addition amount and time of the color protectant in Comparative Example 2

[0081] From the results of Comparative Example 1, four color protectants with color protection effects were obtained: sodium bicarbonate, sodium erythorbate, sodium lactate, and L-cysteine. Since sodium bicarbonate has the best color protection effect, to further improve the color protection effect, sodium bicarbonate was used as the main color protectant and compounded with another color protectant. Compared with sodium erythorbate and L-cysteine, sodium lactate can effectively adjust the acidity and alkalinity of food, help maintain the acid-base balance of the food system. For some foods sensitive to acidity and alkalinity, it helps to maintain their quality and stability, and also has a certain moisturizing effect, which can keep the food at an appropriate moisture content, thereby maintaining the texture and taste of the food to a certain extent and preventing the quality decline caused by drying. Moreover, its addition range is relatively large, and within the specified usage range, it is relatively safe for the human body and will not cause obvious toxicity or adverse reactions. Therefore, sodium lactate and sodium bicarbonate were selected for compounding in the present invention.

[0082] Table 2 Optimization of the addition amount of color protectant and color protection time

[0083]

[0084]

[0085] Through a series of experiments, the addition amount of color protectant and color protection time were optimized, and the results are shown in Table 2. Comparative Examples 2-1 to 2-5 were the optimization of the addition amount of sodium bicarbonate. The experimental results showed that with the increase of the addition amount of sodium bicarbonate, the color protection effect gradually improved, but when the addition amount of sodium bicarbonate was 0.5 g / 100 g, it already had an obvious color protection effect, and the change was small when it was greater than this addition amount. Therefore, the addition amount of sodium bicarbonate was selected to be 0.5 - 0.75 g / 100 g. Comparative Examples 2-6 to 2-10 were the optimization of the addition amount of sodium lactate compounded with sodium bicarbonate. With the increase of the addition amount of sodium lactate, the color protection effect gradually improved, and the effect was the best when the addition amount of sodium lactate was 1 g / 100 g. Therefore, the addition amount of sodium lactate was selected to be 0.75 - 1 g / 100 g. Comparative Examples 2-11 to 2-15 were the optimization of the color protection time of the color protectant. With the extension of the color protection time, the color protection effect gradually improved, and when the color protection time reached 20 min, it already had an obvious color protection effect. Therefore, the color protection time was selected to be 20 - 30 min.

[0086] Screening of the fixing process in Comparative Example 3

[0087] The fixing process is an important step in the processing of fresh leaves. After fresh leaves are picked, they contain various enzymes, such as oxidase, etc. During the fixing process, the enzymes are rapidly inactivated by high temperature to prevent the tea leaves from over-fermenting during the subsequent processing, maintain the green color and freshness of the tea leaves, and at the same time, it also has the functions of removing moisture and fixing the shape. By comparing the effects of fixing methods such as high temperature, steam, boiling, and microwave on hulless barley seedlings, the appropriate fixing process for hulless barley seedlings was screened.

[0088] Take the wheat seedlings after the color protection process in Step 5 of Example 1 and process them respectively in the following ways:

[0089] Comparative Example 3-1 (high temperature): Spread the hulless barley wheat seedlings flat in a tray with a thickness of 2 cm, place them in an incubator, treat them at a temperature of 105 °C for 10 min, and then adjust the temperature to 50 °C and dry for 12 h.

[0090] Comparative Example 3-2 (steam): Spread the hulless barley wheat seedlings flat in a steamer with a thickness of 2 cm, steam-treat them for 10 min, then spread them flat in a tray with a thickness of 2 cm, place them in an incubator, and dry at 50 °C for 12 h.

[0091] Comparative Example 3-3 (boiling): Place the hulless barley wheat seedlings in boiling water and treat them for 10 min, then spread them flat in a tray with a thickness of 2 cm, place them in an incubator, and dry at 50 °C for 12 h.

[0092] Comparative Example 3-4 (control): Spread the hulless barley wheat seedlings flat in a tray with a thickness of 2 cm, place them in an incubator, and dry at a temperature of 50 °C for 12 h.

[0093] Conduct the following property determinations on Example 1 and Comparative Examples 3-1 to 3-4:

[0094] Color difference determination: The same as Comparative Example 1.

[0095] Determination of polyphenol and flavonoid contents:

[0096] ① Extraction: Weigh 1 g of wheat seedling powder, extract it 3 times with 30 mL of 80% methanol by ultrasonic extraction at room temperature for 30 min each time. After centrifuging at 4000 rpm for 10 min, mix the supernatant, concentrate it under reduced pressure, and make up the volume to 10 mL with 80% methanol.

[0097] ② Determination of polyphenol content: Pipette 125 μL of the sample extract, add 500 μL of distilled water and 125 μL of Folin-Ciocalteu phenol reagent, shake well, react at room temperature for 6 min, add 1.25 mL of 7% Na2CO3 solution, then add 1 mL of distilled water, and let it stand in the dark at room temperature for 1.5 h. Then measure the absorbance at a wavelength of 765 nm. At the same time, prepare a standard curve with gallic acid, and express it as mg GA / 100 g DW.

[0098] ③ Determination of flavonoid content: Pipette 100 μL of the sample extract, add 40 μL of 0.1 mol / L aluminum trichloride solution, shake well, then add 60 μL of 1 mol / L potassium acetate solution, shake well, and let it stand in the dark at room temperature for 30 min. Then measure the absorbance at a wavelength of 420 nm. At the same time, prepare a standard curve with rutin, and express it as mg TE / 100 g DW.

[0099] Determination of the activities of polyphenol oxidase (PPO) and peroxidase (POD):

[0100] ① Preparation of crude enzyme solution: Weigh 1 g of dried hulless barley seedling powder, add an appropriate amount of quartz sand, and add 10 mL of pre-cooled (4 °C) 0.1 mol / L phosphate buffer solution with pH 6.0. Grind quickly and filter with filter paper. Add the phosphate buffer solution to the filter residue again, repeat the operation, combine the filtrates, centrifuge at 4 °C and 9000 r / min for 10 min, transfer the supernatant to a volumetric flask and make up the volume to obtain the crude enzyme solution.

[0101] ② PPO activity: Take 2.0 mL of 0.2 mol / L phosphate buffered saline solution with pH 6.0 in a cuvette, add 0.3 mL of 0.13 g / L catechol solution, quickly mix after adding 0.2 mL of crude enzyme solution, immediately place it in a spectrophotometer and measure the absorbance at 420 nm. Start from 0 s, read the value every 20 s, and time for 2 min. Zero with phosphate buffered saline solution as the blank.

[0102] ③ POD activity: In a 1 cm cuvette, add 2.8 mL of 0.1 mol / L phosphate buffer solution with pH 7.0, 0.1 mL of 20 mmol / L guaiacol aqueous solution, 0.05 mL of 8 mmol / L hydrogen peroxide aqueous solution and 0.05 mL of distilled water in sequence as the reference solution. In another 1 cm cuvette, add 2.8 mL of 0.1 mol / L phosphate buffer solution with pH 7.0, 0.1 mL of 20 mmol / L guaiacol aqueous solution, 0.05 mL of 8 mmol / L hydrogen peroxide aqueous solution and 0.05 mL of crude enzyme solution in sequence. After quickly mixing, measure the absorbance values at the initial time and after 2 min at the wavelength of 436 nm (470 nm) of the spectrophotometer. The difference between the two is ΔA. At least 2 parallel experiments should be completed for each measurement.

[0103] Determination of chlorophyll content: The determination was carried out with reference to "NY / T 3082-2017 Spectrophotometric method for the determination of chlorophyll content in fruits, vegetables and their products".

[0104] Table 3 Blanching results of different blanching methods

[0105]

[0106]

[0107] Screen different blanching methods, and the results are shown in Table 3. Among them, the polyphenols in the wheat seedlings of Example 1 are 7827.96±18.46mg GA / 100g DW, the flavonoids are 625.97±43.08mg TE / 100g DW, the total chlorophyll is 1.143±0.045mg / g, the color difference a is -7.238±0.230, the PPO activity is 4.44±0.1, and the POD activity is 0.83±0.39. Compared with Comparative Examples 3-4 (unblanched), the contents of polyphenols, flavonoids, and chlorophyll are higher, the color difference a increases by 30%, the PPO activity decreases by 67%, and the POD activity decreases by 99%. The blanching method of Comparative Example 3-1 has a lower inhibition rate on POD activity, only 42%; the blanching method of Comparative Example 3-2 has good effects in terms of the retention rate of polyphenols, flavonoids, chlorophyll, and the inhibition rate of PPD and POD activities, but it will affect the color protection effect and the color difference a increases; Comparative Example 3-3 will cause the loss of nutrients in the wheat seedlings during the blanching process, seriously affecting the quality of the wheat seedlings. In summary, the microwave blanching of Example 1 has good performance in terms of nutrients, color, and enzyme activity inhibition rate, and its processing time is short and the operation is simple, which is the optimal blanching method.

[0108] Optimization of the key parameters of the blanching process of Comparative Example 4

[0109] Microwave power and processing time are one of the key parameters of microwave blanching. Too high microwave power will cause the surface of the material to be charred and the chlorophyll to be damaged, while too low power will result in insufficient inactivation of enzyme activity, making it easy to turn red or brown; too short processing time will cause the internal moisture not to penetrate sufficiently and the enzyme to remain, and too long time will lead to the loss of volatile aroma components and nutrients.

[0110] Through a series of experiments, the microwave power and processing time are optimized. According to Table 4, when the microwave power is increased to 500W, all indicators reach the comprehensive optimal point: the polyphenol content is 794.97mg / 100g, which is 36.9% higher than that at 200W; the flavonoid content of 633.74mg / 100g reaches the peak value of the power group, and the total chlorophyll content of 1.266mg / g is 35.3% higher than the lowest value. Verified by the PPO (4.402U / g) and POD (2.487U / g) activity data, the enzyme activity inhibition rate reaches 94.1% (based on Group 3-1) at this time. When the power exceeds 500W, the flavonoid content and the total chlorophyll content show a downward trend. It is speculated that the molecular structure is damaged due to overloaded thermal effects. In the processing time gradient experiment, the polyphenol / flavonoid contents of the 120-second treatment at 500W power are 13.7% and 19.6% higher than those at 60 seconds respectively, and the chlorophyll retention reaches the highest value of the time group (1.266mg / g). It should be noted that when the processing time is extended to 180 seconds, the contents of polyphenols, flavonoids, chlorophyll, etc. decrease, and the long-term thermal effect will cause some substances to oxidize and decompose.

[0111] In summary, the final determination is that the best parameter combination is a power of 500 W and a treatment time of 120 s. Under this condition, the chlorophyll retention reaches 1.2 mg / g, and the activities of PPO and POD are controlled below 4.4 and 2.5 respectively (meeting the inactivation requirements). At the same time, the color difference a value is maintained at ≤ -7.113 (meeting the dark green color standard of the CIE-Lab system).

[0112] Table 4 Optimization of Fixation Power and Time

[0113]

[0114] Example 2

[0115] A method for preparing ultra-fine nutrient powder of hulless barley seedlings, comprising the following steps:

[0116] 1) Pretreatment: Hulless barley is subjected to screening, stone removal, circulating air separation, and color sorting, then washed, soaked in 0.05% sodium hypochlorite solution for 20 min, rinsed twice with clear water, and soaked in clear water for 6 hours.

[0117] 2) Germination: The soaked hulless barley is spread flat in the upper layer of a seedling tray, covered with 4 layers of wet gauze on the surface, and the lower layer of the seedling tray is filled with clear water (without contacting the hulless barley), then placed in a constant temperature and humidity incubator at a temperature of 10 °C and a humidity of 60%. During the placement, clear water is appropriately sprayed according to the moisture level of the gauze, and it is taken out when the malt length reaches 3 mm.

[0118] 3) Hydroponics: Remove the wet gauze covering the surface of the hulless barley, add nutrient solution (600 mg / L calcium nitrate, 400 mg / L potassium nitrate, 80 mg / L diammonium hydrogen phosphate, 250 mg / L magnesium sulfate) to the lower layer of the seedling tray. The addition amount of the nutrient solution is about 1 / 2 of the height from the upper layer to the lower layer of the seedling tray, and the nutrient solution is replaced every 24 h. Place it in a constant temperature and humidity incubator at a temperature of 20 °C and a humidity of 80%. Spray clear water on the surface of the hulless barley, and the spraying frequency is determined according to the dryness, about once every 24 h, and intermittent light is given. The intermittent light conditions are as follows:

[0119] Stage 1: Temperature 25 °C, humidity 80%, light intensity 30%, light time 2 h;

[0120] Stage 2: Temperature 25 °C, humidity 90%, light intensity 70%, light time 4 h;

[0121] Stage 3: Temperature 25 °C, humidity 100%, light intensity 100%, light time 6 h;

[0122] Stage 4: Temperature 25 °C, humidity 80%, light intensity 50%, light time 4 h;

[0123] Stage 5: temperature 25°C, humidity 80%, light intensity 30%, light duration 2 h;

[0124] Stage 6: temperature 20°C, humidity 80%, light intensity 0%, light duration 6 h;

[0125] 4) Harvesting: Take out when the length of the naked barley wheat seedlings is about 15 cm, and harvest at 2 cm above the naked barley.

[0126] 5) Color protection: Rinse the harvested naked barley wheat seedlings with clear water and immediately soak them in the color protection solution (0.5 g / L sodium bicarbonate, 0.75 g / L sodium lactate) for color protection treatment. The soaking time is 20 min. After the color protection treatment, rinse them once with clear water and drain properly.

[0127] 6) Blanching: Spread the drained naked barley wheat seedlings flat on a tray with a thickness of 2 cm, and use a microwave drying device for blanching treatment. The microwave power is 600 W and the time is 2 min.

[0128] 7) Drying: Place the blanched naked barley wheat seedlings in an incubator for drying, with a thickness of 3 cm, a temperature of 60°C, and turn them over appropriately until the moisture content is less than 7% and then take them out.

[0129] 8) Grinding: Use an ultrafine grinder for grinding treatment. The mesh number of the micro-grinding is 120 meshes; the mesh number of the air flow sieve screening is 120 meshes.

[0130] 9) Packaging: Pack it into an opaque tin foil bag and seal it, and store it in a shaded and cool place.

[0131] Example 3

[0132] A preparation method of ultrafine nutritional powder of naked barley wheat seedlings, comprising the following steps:

[0133] 1) Pretreatment: Naked barley, after screening, stone removal, circulating air selection, and color selection treatment, wash it and soak it in 0.1% sodium hypochlorite solution for 20 min, rinse it twice with clear water, and soak it in clear water for 6 hours.

[0134] 2) Germination: Spread the soaked naked barley flat in a seedling tray (upper layer), cover the surface with 6 layers of wet gauze, add clear water to the seedling tray (lower layer) (just not in contact with the naked barley), place it in a constant temperature and humidity incubator, with a temperature of 15°C and a humidity of 70%. During the placement, spray clear water appropriately according to the wetness of the gauze. After 12 hours, take it out when the malt length is 3 mm.

[0135] 3) Hydroponics: Remove the wet gauze covering the surface of the highland barley. Add nutrient solution (800 mg / L calcium nitrate, 600 mg / L potassium nitrate, 120 mg / L diammonium hydrogen phosphate, 250 mg / L magnesium sulfate) to the seedling tray (lower layer). The amount of nutrient solution added is approximately 1 / 2 of the height from the upper layer to the lower layer of the seedling tray. Replace the nutrient solution every 24 h. Place it in a constant temperature and humidity incubator at a temperature of 25 °C and a humidity of 100%. Spray clear water on the surface of the highland barley. The frequency of spraying clear water is determined according to the dryness, about once every 24 h, and give intermittent light;

[0136] The intermittent light conditions are as follows: In stage 1, the temperature is 25 °C, the humidity is 80%, the light intensity is 30%, and the light time is 2 h;

[0137] In stage 2, the temperature is 25 °C, the humidity is 90%, the light intensity is 70%, and the light time is 4 h;

[0138] In stage 3, the temperature is 25 °C, the humidity is 100%, the light intensity is 100%, and the light time is 6 h;

[0139] In stage 4, the temperature is 25 °C, the humidity is 80%, the light intensity is 50%, and the light time is 4 h;

[0140] In stage 5, the temperature is 25 °C, the humidity is 80%, the light intensity is 30%, and the light time is 2 h;

[0141] In stage 6, the temperature is 20 °C, the humidity is 80%, the light intensity is 0%, and the light time is 6 h;

[0142] 4) Harvesting: Take out the highland barley seedlings when the length is about 15 cm and harvest at a position 1 cm above the highland barley;

[0143] 5) Color protection: Rinse the harvested highland barley seedlings with clear water and immediately soak them in the color protection solution (0.75 g / L sodium bicarbonate, 0.75 g / L sodium lactate) for color protection treatment. The soaking time is 15 min. After color protection treatment, rinse with clear water once and drain properly;

[0144] 6) Blanching: Spread the drained highland barley seedlings evenly on the tray with a spreading thickness of 3.0 cm and perform blanching treatment using a microwave drying equipment with a microwave power of 500 W and a time of 3 min;

[0145] 7) Drying: Place the blanched highland barley seedlings in an incubator to dry with a spreading thickness of 3 cm at a temperature of 55 °C and turn them over appropriately until the moisture content is less than 7% and then take them out;

[0146] 8) Crushing: Use an ultra - micro crusher for crushing treatment. The mesh number for micro - crushing is 140 meshes; the mesh number for air - flow sieving is 120 meshes;

[0147] 9) Packaging: Pack it into an opaque tin - foil bag and seal it, and store it in a shaded and cool place.

[0148] Comparative Example 5

[0149] Take the hulless barley wheat seedlings harvested in Step 4 of Example 1, place them in an incubator to dry, with a flat thickness of 2 cm, turn them appropriately at a temperature of 50 °C until the moisture content is lower than 7%, and then take them out and perform comminution treatment using a pulverizer.

[0150] Test Example

[0151] Perform the following index determinations on the hulless barley wheat seedling powders of the above Example 1, Example 2, Example 3, and Comparative Example 5.

[0152] The method for determining color difference is the same as that in Comparative Example 1;

[0153] The methods for determining the polyphenol content, flavonoid content, chlorophyll content, and PPO / POD activity are the same as those in Comparative Example 4;

[0154] For starch, refer to "GB 5009.9-2023"; for protein, refer to "GB 5009.5-2016"; for crude fiber, refer to "GB / T5009.10-2003"; for moisture, refer to "GB 5009.3-2016"; for ash, refer to "GB5009.4-2016"; for β-glucan, refer to "NY / T2006-2011";

[0155] Method for amino acid determination: Take 100 mg of hulless barley seedling powder, add 8 mL of 6 mol / L HCl solution, fill high-purity nitrogen into the hydrolysis tube, seal it, hydrolyze it at 120 °C for 22 h, then add 4.8 mL of 10 mol / L NaOH solution, transfer it to a volumetric flask, and add deionized water to make the volume up to 25 mL. Centrifuge (10000 r / min, 10 min), take 400 μL of the supernatant and put it into a liquid phase injection vial. The sample to be tested is derivatized with o-phthalaldehyde before the column and then detected using an Agilent HP1100 amino acid automatic analyzer. Chromatographic conditions: C18 column (4.6×250 mm); column temperature 40 °C; flow rate 1.0 mL / min; detection wavelengths are 338 nm and 262 nm; mobile phase A: 20 mmol / L sodium acetate aqueous solution, B: 20 mmol / L sodium acetate / methanol / acetonitrile = 1 / 2 / 2 (v / v / v).

[0156] Antioxidant property:

[0157] ① DPPH radical scavenging ability

[0158] Absorb 100 μL of the sample extract into a 96-well plate, and add 100 μL of 4 mg / mL DPPH solution; at the same time, use absolute ethanol instead of the DPPH working solution to mix with the sample as the blank group; use the mixture of absolute ethanol and the DPPH working solution as the control group; after reacting in the dark for 30 min, measure the absorbance at a wavelength of 517 nm, and calculate the DPPH free radical scavenging ability according to the formula.

[0159]

[0160] ② ABTS free radical scavenging ability

[0161] Absorb 30 μL of the sample extract into a 96-well plate, and add 270 μL of ABTS working solution (a 7:1 volume mixture of 8 mmol / L ABTS solution and 19.6 mmol / L potassium persulfate solution, after standing in the dark at room temperature for 12 - 16 h, dilute with deionized water or ethanol until the absorbance at 734 nm reaches 0.70 ± 0.02, which is the ABTS working solution), after reacting in the dark for 6 min, measure the absorbance at a wavelength of 734 nm, and calculate the ABTS free radical scavenging ability according to the formula.

[0162]

[0163] ③ Evaluation of ferric ion reducing ability (FRAP)

[0164] Absorb 36 μL of the sample extract into a 96-well plate, and add 270 μL of FRAP working solution (each 1 L of FRAP working solution contains 3.1 g of anhydrous sodium acetate, 16 mL of acetic acid, 0.31 mg of dithiothreitol, 2 mL of 2 mol / L HCl, and 0.54 g of FeCl3·6H2O), after reacting at a constant temperature of 37 °C in the dark for 8 min, measure the absorbance at a wavelength of 593 nm. At the same time, use the FeSO4 standard solution to replace the sample to draw the standard curve.

[0165] Table 5 Nutritional components and efficacy evaluation of different examples

[0166]

[0167]

[0168] The nutritional components and efficacy evaluations of different embodiments are shown in Table 5. Compared with Comparative Example 5, Examples 1-3 showed significantly better performance in key indicators: ① Enhanced nutritional indicators. The protein content was 20-21 g / 100 g (20.71±0.95 in Example 1); the total amount of hydrolyzed amino acids was stable at 18.3-18.8 g / 100 g; ② Advantages of functional components. The total chlorophyll content increased by 26.9% (Example 3: 1.176±0.049 vs. Control: 0.924±0.057), the polyphenol content remained at 824-844 mg GA / 100 g, significantly higher than the control of 729.61±9.92, and the flavonoid retention effect was the best (the flavonoid content in Example 2 was 629.59±11.4, 19.3% higher than the control); the DPPH free radical scavenging rate increased by up to 20.8% (Example 3: 65.07±1.71%); the FRAP ferric ion reducing power was maintained at 724.95±10.9 μmol TE / g (Example 1), 42.7% higher than the control; the ABTS free radical scavenging rate was stable at 92.25-95.62% (the values in the examples exceeded the control by 14-17 percentage points); ③ Strong product stability. The PPO activity decreased by 69.0% (Example 3: 4.31±0.24 U / g, vs. Control 13.56±1.17), the POD activity was better controlled (the highest in Example 2 was 0.84±0.26 U / mL, and the control reached 79.14±1.57), and the color difference a value was maintained in a stable range (-7.238~-7.138), indicating the color stability of the product.

[0169] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit their execution order. Obvious improvements made by those skilled in the art in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A preparation method of ultra-fine nutrient powder from hulless barley seedlings, characterized in that, It includes the following steps: (1) Pretreatment: Hulless barley is subjected to screening, stone removal, circulating air separation, and color sorting, then washed and soaked in a sodium hypochlorite solution with a concentration of 0.05 - 0.1% for 15 - 20 minutes, rinsed with clean water 2 - 3 times, and soaked in clean water for at least 6 hours; (2) Germination: The soaked hulless barley is spread evenly on the upper layer of a seedling tray, covered with 4 - 6 layers of wet gauze, and clean water is added to the lower layer of the seedling tray without the water touching the hulless barley. It is placed in a constant temperature and humidity incubator and germinated for at least 12 hours; (3) Hydroponics: Remove the wet gauze covering the hulless barley, add nutrient solution to the lower layer of the seedling tray, spray clean water on the surface of the hulless barley, place it in a constant temperature and humidity incubator, and cultivate for 5 - 7 days to grow hulless barley seedlings; (4) Harvesting: When the length of the hulless barley seedlings is 13 - 17 cm, take them out and harvest at a position 1 - 2 cm above the roots of the hulless barley seedlings; (5) Color protection: The harvested hulless barley seedlings are rinsed with clean water and immediately soaked in a color protection solution for color protection treatment. After color protection treatment, rinse with clean water once and drain appropriately; (6) Blanching: Spread the drained hulless barley seedlings evenly on a tray and perform blanching treatment using a microwave drying device; (7) Drying: Spread the blanched hulless barley seedlings into a thickness of 2 - 3 cm, place them in an incubator, dry at 50 - 60 °C until the moisture content is lower than 7% and then take them out; (8) Crushing: Perform crushing treatment using an ultrafine pulverizer to obtain the ultrafine nutritional powder of hulless barley seedlings.

2. The preparation method according to claim 1, wherein In step (1), the hulless barley is yellow hulless barley.

3. The preparation method according to claim 1, characterized in that, In step (2), the seedling tray consists of an upper layer and a lower layer. The upper layer is a grid tray and the lower layer is a water storage chassis.

4. The preparation method according to claim 1, wherein, In step (2), the temperature in the constant temperature and humidity incubator is 10 - 20 °C, and the humidity is 60 - 80%; During the germination period, spray clean water appropriately according to the wetness of the gauze, and complete germination when the malt length is 2 - 5 mm.

5. The preparation method according to claim 1, characterized in that, In step (3), the nutrient solution includes 600 - 800 mg / L calcium nitrate, 400 - 600 mg / L potassium nitrate, 80 - 120 mg / L diammonium hydrogen phosphate, and 250 - 350 mg / L magnesium sulfate; The addition amount of the nutrient solution is 1 / 2 of the height from the upper layer to the lower layer of the seedling tray, and the nutrient solution is replaced every 24 hours; The frequency of spraying clean water on the surface of the hulless barley is 12 - 24 hours / time.

6. The preparation method according to claim 1, characterized in that, In step (3), the temperature in the constant temperature and humidity incubator is 20 - 25 °C, and the humidity is 80 - 100%; During the cultivation process, intermittent light is given, and the intermittent cyclic light conditions are as follows: Stage 1: Temperature 25 °C, humidity 80%, light intensity 30%, light time 2 hours; Stage 2: Temperature 25 °C, humidity 90%, light intensity 70%, light time 4 hours; Stage 3: Temperature 25 °C, humidity 100%, light intensity 100%, light time 6 hours; Stage 4: Temperature 25 °C, humidity 80%, light intensity 50%, light time 4 hours; Stage 5: Temperature 25 °C, humidity 80%, light intensity 30%, light time 2 hours; Stage 6: Temperature 20 °C, humidity 80%, light intensity 0%, light time 6 hours; Cycle through stages 1 - 6.

7. The preparation method according to claim 1, wherein, In step (5), the color protection liquid comprises 0.5 - 0.75 g / L of sodium bicarbonate and 0.75 - 1 g / L of sodium lactate; the soaking time is 15 - 30 min.

8. The preparation method according to claim 1, wherein, In step (6), the blanching treatment method is as follows: lay the hulless barley seedlings flat with a thickness of 2 - 3.0 cm, and then treat them under the condition of a microwave power of 500 - 600 W for 2 - 3 min; in step (8), the mesh number of the grinding is 120 - 140 meshes; the mesh number of the air sieve screening is 120 meshes.

9. An ultramicro nutritional powder of hulless barley seedlings prepared by the preparation method according to any one of claims 1 - 8.

10. Use of the ultramicro nutrient powder of hulless barley seedlings according to claim 9, characterized in that It is used for preparing a reconstituted powder; the composition of the reconstituted powder is: 50 - 55 parts of ultramicro nutritional powder of hulless barley seedlings, 10 - 20 parts of pandan leaf powder, 8 - 12 parts of yak milk powder, 8 - 12 parts of pea protein powder, 3 - 5 parts of polydextrose, 3 - 5 parts of avocado powder, and 3 - 5 parts of peppermint leaf powder.

Images