摘要
以熟青稞为原料,采用分层碾磨的方法制备不同品质特性的分级糌粑粉,研究了分级粉的理化性质、糊化特性及感官特征。结果表明:随着碾磨程度由外层至内层,分级粉的粗纤维、蛋白质、脂肪、灰分含量降低,淀粉和β-葡聚糖含量增加;分级粉初始及最终黏度增大;气相色谱总峰面积下降,"糌粑谷味"和"生青稞谷味"特征峰面积下降;进一步进行感官评价,分级粉的外观及口感分值增加、风味分值降低。本研究表明,经分层碾磨获得的分级糌粑粉的理化性质、糊化特性及风味特征差异较大。本研究为糌粑粉的加工提供了依据。
This study investigated the physicochemical, pasting properties, and aroma characteristics of cooked highland barley （Zanba） obtained from hierarchical milling. The results showed that, in the process from the outer to the inner layer, the Zanha powder were exhibited decreasing fiber, protein, fat and ash content, as well as the in- creasing starch and [3 -glucan content. Also, the initial and final viscosity of the Zanba powder increased. The total peak area in gas chromatography decreased and the peak area of the Zanba flavor and raw barley flavor reduced. Sen- sory evaluation of the Zanba powder （ from the outer to the inner layer） presented that, the score of appearance and taste improved, while the score of aroma reduced. This research showed that the Zanba powder obtained from hierar- chical milling is different in physicochemical and aroma characteristics. This study will provide some basic informa- tion for the processing of Zanba.
作者
彭锡钰
郭顺堂
吕莹
刘静媛
Peng Xiyu;Guo Shuntangz;Lti Ying;Liu(College of Food Science and Engineering,Beijing University Beijing Laboratory of Food Quality and SafetyI,Beijing Jingyuan1 of Agriculture,102206;College of Food Science and Nutritional Engineering,China Agricultural Universit;Beijing Key Laboratory of Plant Protein and Cereal ~ 2 Processing,Beijing 100083)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第8期19-24,共6页
Journal of the Chinese Cereals and Oils Association
基金
青稞特色农产品(ZD20170014)
关键词
糌粑粉
营养成分
黏度
感官评价
分级
zanba
physicochemical properties
viscosity
sensory evaluation
hierarchical milling
