不同色泽青稞膨化米的品质特性和风味比较  

Comparison of quality properties and flavors of puffed highland barley rice with different colors

作　　者：张莹璐 何文佩 胡晓蓉 王婷玉 成翠 时小东 ZHANG Ying-lu;HE Wen-pei;HU Xiao-rong;WANG Ting-yu;CHENG Cui;SHI Xiao-dong(College of Food and Biological Engineering,Chengdu University,Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,Chengdu 610000,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,农业农村部杂粮加工重点实验室,四川成都610000

出　　处：《粮食与油脂》2025年第2期50-57,共8页Cereals & Oils

基　　金：四川省科技厅项目(2024YFHZ0166、2023YFN0062);现代农业产业技术体系四川杂粮创新团队专项资金(SCCXTD-2024-20);阿坝州应用技术研究与开发资金项目(R23YYJSYJ0002);成都大学大学生创新训练计划孵化培育项目(S202411079114)。

摘　　要：以白、青、黑3种不同色泽的膨化青稞米为研究对象,分析其水溶性指数、吸水性指数、质构特性、热特性、流变特性、微观结构特征及风味特征。结果表明:膨化青色青稞米的水溶性指数、咀嚼性和感官评分最高。膨化白色青稞米的吸水性指数和电子鼻、电子舌响应值最高。与其他2种色泽膨化青稞米相比,膨化白色青稞米的甲基、醇、醛、酮、烯烃、硫化物、吡嗪、有机硫化物风味最浓郁,甜味、苦味、鲜味最高。膨化黑色青稞米的硬度、厚度、糊化温度、淀粉重组程度、剪切稀化程度、黏稠度、直链淀粉含量、糊化程度最高。Using three different colors of puffed highland barley rice,namely white,green,and black,as the research object,water solubility index,water absorption index,texture properties,thermal properties,rheological properties,microstructure properties,and flavor properties were analyzed.The results showed that water solubility index,chewiness,and sensory score of puffed green highland barley rice were the highest.Water absorption index,electronic nose and tongue response values of puffed white highland barley rice were the highest.Compared with the other two colors of puffed highland barley rice,puffed white highland barley rice had the strongest flavors of methyl,alcohol,aldehyde,ketone,olefin,sulfide,pyrazine,and organic sulfide,as well as the highest sweetness,bitterness,and umami.Hardness,thickness,gelatinization temperature,starch recombination degree,shear thinning degree,viscosity,amylose content,and gelatinization degree of puffed black highland barley rice were the highest.

关 键 词：膨化青稞 品质特性 风味特征 感官评价 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]