中文摘要：

研究了微波功率、杀菌时间、物料量对麦苗粉杀菌效果的影响，在此基础上，以菌落总数和a’值为考察指标，采用正交试验进一步优化了麦苗粉微波杀菌的最佳条件，并与常规加热杀菌方法相比较；分析了麦苗粉杀菌前及经过最优工艺微波杀菌后的品质变化。结果表明，微波功率、杀菌时间对杀菌效果有重要影响，试验所得的麦苗粉最佳微波杀菌工艺为：微波功率510W，时间120S，物料用量12g。与常规加热处理相比，麦苗粉采用微波杀菌不仅能达到较好的杀菌效果，而且品质保持良好。微波杀菌后麦苗粉的外观、色泽变化小；水分、灰分、总糖等理化指标基本不发生变化；叶绿素、维生素C等营养成分损失少。

英文摘要：

In this study, microwave was used to sterilize the barley grass powder. The influence of microwave power, heating time and material dosage on sterilization were investiyated by the single factor experiment,then an orthogonal experiment was designed to optimize the processing of microwave sterilization using the microbial count and ＂a＊ ＂ value as experimental target. In addition, we also studied the quality variety of the sterilized barley grass powder comparing traditional sterilizing method with microwave sterilization. The results indicated that microwave power, heating time exhibit an important influence on the sterilizing effect, and the optimal parameter combination is list as follows： microwave power is 510 W, heating time is 120 s, material dosage is 12 g. Compared with traditional heating method, microwave sterilization of barley grass powder could achieve a preferable sterilizing effect with little quality deterioration. The barley grass powder sterilized with microwave heating contains higher Vc content, chlorophyll content and total sugar content than the one by traditional sterilizing method.