Preparation Technology of Barley Leaves Flavor Beverage

Abstract

This topic first cultivates tender yellow barley leaves with a length of about 20 to 30 cm by avoiding light, and obtains barley leaves fine powder after harvesting, washing, degreasing, drying, crushing, and sieving. Then through single-factor experiments to explore the effects of the respective addition of white granulated sugar, barley flour, sodium alginate, citric acid, and honey on the sensory evaluation of barley leaves flavor beverages. On the basis of single-factor experiments, four-factor and three-level orthogonal experiments were done with white granulated sugar, bar-*