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Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges
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Ni AN1, 2, Min SHI1, 2, Ming XIAO2, *
Journal of Food Safety & Quality | 2025, 16(3) : 214 - 219
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Journal of Food Safety & Quality | 2025, 16(3): 214-219
• Special Topic: Development and Detection of Health Foods •
Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges
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Ni AN1, 2, Min SHI1, 2, Ming XIAO2, *
Affiliations
  • 1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
  • 2. College of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
Published: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
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Objective To prepare of Lycium barbarum and Hordeum vulgare lozenges and study of its safety quality. Methods The wolfberry and barley were ground into powder and sifted, mixed 1:1 into Lycium barbarum and Hordeum vulgare powder, kneaded into a dough with butter, and put into a grinding tool for tablet drying. The determination of toxic and harmful microorganisms and basic nutritional indexes including moisture, ash, protein, fat and starch was carried out on Lycium barbarum and Hordeum vulgare lozenges. The sensory evaluation team will score the product for sensory evaluation. Results No toxic and harmful components were detected in the lozenges of Lycium barbarum and Hordeum vulgare, and the moisture content was about 5.84%. The ash content was about 3.34%. The protein content was about 12.34%. The fat content was about 17.01%. The starch content was about 47.35%. The finished lozenge had uniform color and no special spots, complete shape without breakage, smooth taste with slight graininess, and moderate sweetness and sourness. Conclusion In this study, the utilization rate of wolfberry was improved by combining wolfberry and highland barley into lozenges, which promote the development of highland barley industry and provide a new way for wolfberry-related products.

Lycium barbarum  /  Hordeum vulgare  /  lozenges  /  microbe  /  nutritional indicators
Ni AN, Min SHI, Ming XIAO. Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 214 -219 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
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Year 2025 volume 16 Issue 3
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
  • Receive Date：2024-11-26
  • Online Date：2025-07-21
  • Published：2025-02-15
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  • Received：2024-11-26
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Affiliations
    1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
    2. College of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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