不同品种青稞面粉品质评价及面条加工适宜性研究  

Research on Evaluation of the Quality of Different Varieties of Highland Barley Flour and the Suitability of Noodle Processing

作　　者：周娇 党斌 张杰 李君 马萍 杨静 ZHOU Jiao;DANG Bin;ZHANG Jie;LI Jun;MA Ping;YANG Jing(College of Agcirculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016,China;Laboratory of Qinghai-Tibetan Plateau Germplasm Resource Research and Utilization,Xining,Qinghai 810016,China;Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau,Xining,Qinghai 810016,China;Qinghai Tiande Science and Technology Investment and Management Group Company Limited,Xining,Qinghai 810000,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青藏高原种质资源研究与利用实验室,青海西宁810016 [3]青海省青藏高原农产品加工重点实验室,青海西宁810016 [4]青海天佑德科技投资管理集团有限公司,青海西宁810000

出　　处：《粮油食品科技》2024年第3期84-92,共9页Science and Technology of Cereals,Oils and Foods

基　　金：青海省科技厅重大科技专项(2021-NK-A3)。

摘　　要：为明确青稞面粉营养品质、加工品质与面条食用品质之间的关系,以青海省21种青稞面粉为原料,通过相关性分析和聚类分析,筛选出评价青稞面条加工适宜性的关键指标,构建青稞面条加工适宜性评价体系。结果表明,参试青稞面粉的淀粉含量变幅为69.95%~83.36%,脂肪含量变幅为0.87%~2.38%,纤维含量变幅为1.13%~3.69%,蛋白质含量变幅为6.88%~11.64%。北青8号(门源)峰值粘度(2378.50 mPa·s)最高,昆仑15号(都兰)回生值(756.00 mPa·s)最高。昆仑16号(贵南)的持水性最好(4.32 g/g),柴青1号(都兰)的持油性最高(0.94 g/g)。昆仑18号(门源)的透明度最大(28.40%),冻融稳定性最大(77.16%)。青稞面粉的营养品质和加工特性与面条的蒸煮品质和质构特性部分指标存在显著或极显著相关,面粉含水量,总淀粉含量,抗性淀粉含量,面粉L*值和峰值粘度是评价青稞面条加工适宜性的关键指标,通过构建加工适宜性评价体系,确定了青稞面条加工适宜性评价等级,筛选出北青9号(西宁),昆仑14号(西宁),昆仑17号(门源),柴青1号(贵南),昆仑14号(贵南),昆仑15号(贵南)等6个青稞面粉,适宜加工成青稞面条。本研究结果可为青稞面条加工原料的选择提供参考。In order to clarify the relationship among nutritional quality of highland barley flour,processing quality and edible quality of noodles,the flour of 21 highland barley varieties in Qinghai Province was used as raw the materials.The key indexes for evaluating the suitability of highland barley noodle processing were screened out through correlation analysis and cluster analysis to construct an evaluation system for the suitability of highland barley noodle processing.The results showed that the contents of starch,fat,the fiber and the protein of highland barley flour were 69.95%~83.36%,0.87%~2.38%,1.13%~3.69%,and 6.88%~11.64%,respectively.Beiqing No.8(gate)had the highest peak viscosity(2378.50 mPa·s),and Kunlun No.15(Dulan)had the highest regeneration value(756.00 mPa·s).Kunlun No.16(Guinan)had the best water holding capacity(4.32 g/g),and Chai Qing No.1(Dulan)had the highest oil holding capacity(0.94 g/g).Kunlun No.14(Guide)had the largest solubility(27.46%),and Kunlun No.15(Dulan)had the largest expansion(9.15%).Kunlun No.18(gate)had the greatest transparency(28.40%),and freeze-thaw stability was the largest(77.16%).The nutritional quality and processing characteristics of highland barley noodles were significantly related to the cooking quality and texture characteristics of noodles,flour water content,total starch content,resistant starch content,flour L*value and peak viscosity were the key indicators to evaluate the suitability of highland barley noodle processing.Through the construction of processing suitability evaluation system,the evaluation level of highland barley noodle processing suitability was determined.Beiqing No.9(Xining),Kunlun No.14(Xining),Kunlun No.17(Menyuan),Chai Qing No.1(Guinan)were screened out,while Kunlun No.14(Guinan),Kunlun No.15(Guinan)and other 6 highland barley flours were suitable for processing into highland barley noodles.The results of this study could provide a theoretical basis for the selection of raw materials for processing highland barley noodles.

关 键 词：青稞面粉 面条 品质 加工适宜性 

分 类 号：TS201.1[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]