空气膨化关键工艺对青稞藜麦姜米茶品质的影响  

Influence of air puffing key process on the quality of barley quinoa and ginger rice tea

作　　者：毛湘雪 李霞雷 杨洋 王官洋 肖猛[1] 何江红[1] 彭毅秦 丁捷[1] Mao Xiangxue;Li Xialei;Yang Yang;Wang Guanyang;Xiao Meng;He Jianghong;Peng Yiqin;Ding Jie(Culinary Key Laboratory,Sichuan Tourism College,Chengdu 610100;Ganzi County Agriculture,Livestock,Rural and Technology Bureau,Ganzi 626000;Sichuan Post and Telecommunication College,Chengdu 610000)

机构地区：[1]四川旅游学院烹饪重点实验室,成都610100 [2]甘孜县农牧农村和科技局,甘孜626000 [3]四川省邮电职业技术学院,成都610000

出　　处：《粮食与食品工业》2023年第2期30-34,共5页Cereal & Food Industry

基　　金：四川省科技厅应用基础研究计划项目(2020YJ0405);四川旅游学院校级科研创新团队项目(18SCTUTD04,21SCTUTD03);2022年四川省大学生创新创业训练计划项目(s202211552077)。

摘　　要：本试验以青稞、藜麦为主原料,研制出了青稞藜麦姜米茶。通过单因素试验,研究了空气膨化温度和时间对青稞藜麦姜米茶总酚含量、体外降血糖活性和感官品质的影响。结果表明:青稞藜麦姜米茶制备的最佳工艺条件为空气膨化温度180℃,空气膨化时间10 min。在最佳工艺条件下制备的青稞藜麦姜米茶,汤色清澈透亮,茶味清香,鲜醇甘爽,此时青稞藜麦姜米茶的品质最好。In this experiment,barley quinoa ginger rice tea was developed using barley and quinoa as the main ingredients.The effects of air puffing temperature and time on the total phenolic content,in vitro hypoglycaemic activity and sensory quality of barley quinoa and ginger rice tea were investigated by single-factor test.The results showed that the optimum conditions for the preparation of barley quinoa and ginger rice tea were 180℃and 10 min,and the best quality of barley quinoa and ginger rice tea was obtained under the optimum conditions,with clear and bright soup colour,fresh and sweet tea taste.

关 键 词：青稞 空气膨化温度 空气膨化时间 总酚 体外降血糖 感官品质 

分 类 号：TS201[轻工技术与工程—食品科学]