Detailed Explanation of the Processing and Production Technology of Barley Grass Extract

The tender leaves of barley, @#@245@#@ are rich in barley grass extract, enzymes, natural vitamins, minerals, amino acids and other components; barley grass extract is not a medicine, yet it can eliminate toxins that have accumulated in the blood over a long period, and has good auxiliary therapeutic effects on asthma, constipation, diabetes and many other diseases, making it an excellent food therapy product. In addition, barley grass extract can also prevent the occurrence of coronary heart disease, cerebral hemorrhage, liver disease, poor eyesight and many other diseases. Foreign countries have already researched and developed a series of wheat leaf products, such as wheat leaf fiber food, wheat leaf health food, wheat grass juice beverage, barley grass extract cola, etc. Market sales are very good. At present, the main production bases of barley grass extract are in the United States, Canada, Australia, etc. Due to its all-natural nature and its effect on health and longevity, it caters to people's pursuit of "returning to nature," and has therefore become popular in North America, Europe, Southeast Asia and Australia, with annual @#@136@#@ amounting to 2.3 to 2.7 billion US dollars. The domestic market has not been available for long; Zhejiang Jinbakai Plant Products Co., Ltd. has cooperated with the United States to develop barley grass extract products; Heilongjiang Huineng Huatang's "Green Finger" brand barley grass extract, as a high-tech product that has obtained a national patent, has been listed as a national-level Torch Plan project after multiple inspections and reviews by relevant departments.

Our research and analysis results also prove that barley grass extract is rich in nutrients. The development of barley grass extract is the use of abundant wheat crop resources grown in pollution-free growing environments to produce barley grass extract nutritional health green food. It uses the tender leaves of barley and wheat seedlings as the main raw material, supplemented with malt, dextrin, gelatin, etc., and is processed into a product.

I. Process Flow I

Cultivate wheat seedlings in an incubator, water every day, never spray pesticides, the roots do not become moldy, and there are no miscellaneous bacteria -> when they grow to 16 cm, cut them, at which point the nutritional content of the wheat seedlings is at its highest -> after cleaning thoroughly, put them into a juicer and blend into wheat seedling juice -> send into a -60 degrees C rapid freezing chamber to freeze the wheat seedling juice into blocks using the fastest freezing method, with nutrients absolutely not lost -> rapid drying, the wheat seedlings have become a green solid containing less than 1% moisture, still retaining all nutrients -> the dry solid is crushed into powdered wheat seedling powder -> the finished wheat seedling powder is sampled and tested in the quality inspection laboratory, with bacterial culture performed -> the qualified wheat seedling powder can be automatically packaged in sterile aluminum foil and shipped out of the factory, @#@222@#@ various places.

II. Processing Process Flow II

Raw material selection and removal of impurities and inferior materials -> disinfection -> cleaning, cutting -> spin-drying -> juicing -> drying of wheat leaf residue -> crushing -> blending -> drying to obtain a green powdered product. The product can be directly made into instant granules or filled into capsules.

III. Preparation Method of Barley Grass Extract Powder III

Using harvested barley seedlings (or wheat seedlings) leaves as raw material, it is prepared through the processes of screening, cleaning, dehydration, crushing, filtration, homogenization and spray drying, and is characterized in that: selection of raw material: for barley seedlings grown to a certain height, cut a certain effective amount of tender leaves as the raw material for preparing barley green powder; pretreatment of raw material: after removing impurities and yellow leaves, wash with clean water at 8 to 15 degrees C, then hot-air dry the washed barley seedlings, with a hot air temperature of 50 to 60 degrees C; grinding and filtration: grind an effective amount of clean, dry barley seedlings into a paste using a colloid mill, filter the paste, remove the coarse fiber of the barley seedlings therein, then add water to dilute the paste from which the coarse fiber has been removed, and after an effective precipitation time, filter out fine fibers and other filamentous impurities from the dilution, with the filter mesh used being 80 to 200 mesh; blending and concentration: add lactose or dextrin in an amount of 4% to 6% of the total juice volume to the filtered barley leaf juice as a binding agent, stir evenly and send into a vacuum concentration tank for concentration, with the temperature during concentration being 46 to 55 degrees C, the vacuum degree being 620 to 660 mmHg, and the concentration time being 1 to 1.5 hours, and the product after concentration is an emulsion with a concentration of 50%; high-temperature sterilization and homogenization: the temperature for high-temperature sterilization of the prepared 50% concentration barley green powder emulsion is 115 to 135 degrees C, the sterilization time is 0.3 to 0.6 seconds, and after sterilization the barley grass extract emulsion is homogenized; the homogenized barley grass extract emulsion is subjected to spray drying treatment, with the inlet air temperature during spray drying being 130 to 160 degrees C and the drying time being 0.2 to 0.4 seconds, and the powdered substance made through spray drying treatment is barley green powder, which is the finished product after packaging.

The key to barley grass extract preparation technology and the solution approach is: the wheat juice filter residue produced during the production process is dried and crushed and then added into the product as an functional component of the product, which both fully utilizes the wheat seedling raw material and reduces the generation of by-products, while also increasing the dietary fiber content in the product and improving the health benefits of the product.

In order to extend the shelf life of the product, the solution approach is to add cyclodextrin to the mixed wheat juice during the preparation process, which can effectively prevent browning of the product.