脱皮制粉对黑、白青稞粉营养卫生品质及加工特性的影响  

Effect of Dehulling and Making Flour on the Nutritional and Hygienic Quality and Processing Characteristics of Black and White Highland Barley Flour

作　　者：李婧[1] 谭迎奥 景明菊 王树林[2] 韩舜愈[1] LI Jing;TAN Ying-ao;JING Ming-ju;WANG Shu-lin;HAN Shun-yu(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,Gansu,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]青海大学农牧学院,青海西宁810016

出　　处：《食品研究与开发》2023年第5期57-61,共5页Food Research and Development

基　　金：“科技助力经济2020”重点专项(SQ2020YFF0420513)。

摘　　要：该文探究脱皮程度对黑、白青稞粉营养品质、卫生质量、糊化特性和面团粉质特性的影响。结果表明:随着脱皮率的增加,黑、白青稞粉的蛋白质、总酚、灰分含量均呈总体下降趋势,而β-葡聚糖、淀粉含量则表现出不同程度上升。黑、白青稞麸皮粉中蛋白质含量分别为17.10%和14.20%,灰分含量分别为5.60%和4.70%,β-葡聚糖含量分别为未检出和0.07%,总酚含量分别为1.39 mg/g和1.97 mg/g;青稞粉和麸皮粉中均未检出黄曲霉毒素B1;脱皮率为5%的白青稞粉破损淀粉含量为21.07 UCD,白度为57.57%,且其糊化特性和面团粉质特性均较未脱皮白青稞粉有所提升。The effects of different degrees of dehulling on the nutritional quality,hygienic quality,pasting characteristics and farinographic characteristics of black and white highland barley flours were investigated. The results showed that the protein,total phenol,and ash content of black and white highland barley flours showed a decreasing trend with the increase in the dehulling rate,while the β-glucan and starch content showed an increasing trend. In black and white highland barley flours,the content of protein was 17.10% and 14.20%,the content of ash was 5.60% and 4.70%,the content of β-glucan was undetected and 0.07%,and the content of total phenol was 1.39 mg/g and 1.97 mg/g,respectively. Aflatoxin B1was not detected in the highland barley flour and bran powder. The broken starch content of the white highland barley flour with 5% dehulling rate was21.07 UCD,and the whiteness was 57.57%. In addition,its pasting characteristics and farinographical characteristics were all improved compared with those of unhulled white highland barley flour.

关 键 词：黑青稞 白青稞 脱皮率 营养成分 卫生质量 糊化特性 粉质特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]