川西产区不同品种青稞全粉基本特性研究  

Physico-chemical properties of different varieties of highland barley flour from west Sichuan

作　　者：丁捷[1] 郑丁菘 黄益前[1] 何江红[1] 肖猛[1] 杨开俊[2] 

机构地区：[1]四川旅游学院,成都610100 [2]甘孜州农科所,康定626000

出　　处：《食品科技》2016年第9期171-177,共7页Food Science and Technology

基　　金：四川省科技厅应用基础研究计划项目(2013JY0084);四川省教育厅自然科学重点项目(16ZA0348);烹饪科学四川省高校重点实验室重点项目(13LA01;PRKX2015Z04);四川省大学生创新创业训练计划项目(201511552028)

摘　　要：对9个品种青稞全粉的基本特性进行了测定。试验结果表明:康青7号冻融稳定性较好,适宜添加到速冻食品中;康青8号淀粉含量高,适宜制取青稞淀粉;康青9号β-葡聚糖含量最高,持水性较高,能够提高面团的吸水能力;豪隆1号凝沉性较好,适宜添加到凉粉及粉丝中;昆仑15号和94-8-10持油性较高,适宜添加到煎炸食品中;98074和98029-1灰分含量较高,适宜进行产品精深加工;I2糊透明度较好,能够延缓面点制品的老化,提高产品的透明度和松脆性。The physico-chemical properties of nine kinds of highland barley flour were studied. The result showed that Kangqing 7 displayed the most freeze-thaw stability, which was optimum for the frozen foods. Kangqing 8 had the highest starch content, processing more suitable barley starch. High water holding capacity were observed in Kangqing 9, which kind of high barley flour had the highest β-glucan and could improve the water holding capacity of dough. Due to its high Retrogradation, Hao long-1 was fit for adding to the bean jelly and fans. Kunlun 15 and 94-8-10 displayed high oil binding capacity, suitable for fried food. 98074 and 98029-1 had higher ash content, suitable for deep processing of products. I2 had higher gelatin transparency, it showed that could delay the aging of pastry products, improve product transparency and brittleness.

关 键 词：青稞 全粉 基本特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]