摘要
为了优化纯高粱制品高粱茶的制作工艺,通过试验得出高粱茶的最佳工艺步骤为:第一步,浸泡3~5 h;第二步,蒸料50 min;第三步, 100℃下通风干燥1 h;第四步, 185℃下焙烤30 min。选用16个高粱样品在最佳工艺条件下制成成品,在一定条件下冲泡,采用感官评定得出结果,并选用主成分分析法处理评定。结果得出HT-1、35、0823、晋杂34、晋糯4号、晋杂25较适合制作高粱茶。最后采用福林-酚法对以上原料及其成品的总酚含量进行测定,得出加工前后的总酚损失量在30%~40%之间。结果证明该试验采用的加工步骤对总酚的影响小,成品的色香味较好。
Through complete randomized design and orthogonal experimental design, the best processing of sorghum tea was concluded.(1) Sorghum was soaked for 3 to 5 h.(2) Sorghum was steamed for 50 min.(3) Sorghum was ventilated dry under 100 ℃ for 1 h.(4) Sorghum was baked 30 min under 185 ℃. A total of 16 sorghum samples were chosen to make products under the optimum processing conditions, and brewed under certain conditions, using sensory evaluation and principal component analysis(PCA) to get results. It was concluded that HT-1, 35, 0823, Jinza 34, Jinnuo 4, Jinza 25 was suitable for the production of tea. Finally, Folin-Ciocalteu method was adopted to detect the raw materials and products’ polyphenols, and the loss of polyphenols was about 30%-40%. The results showed that the processing steps used in the test had little effect on the total phenol, and the color and aroma of the finished product were better.
作者
朱俊玲
闫巧珍
牛成
王晓闻
柳青山
ZHU Junling;YAN Qiaozhen;NIU Cheng;WANG Xiaowen;LIU Qingshan(Shanxi Agricultural University,Shanxi Functional Food Research Institute,Taigu 030800;Shanxi Academy of Agricultural Sciences,Jinzhong 030600)
出处
《食品工业》
CAS
北大核心
2020年第2期93-97,共5页
The Food Industry
基金
山西省重点研发计划重点项目(201703D211001-06-01)
山西省重点研发计划重点项目(201703D211012-2)
国家谷子高粱产业技术体系(CARS-06-13.5-A30)
山西农业大学横向项目(功能化杂粮食品的研发).
关键词
高粱
工艺
感官评定
主成分分析(PCA)
sorghum
procedure
sensory evaluation
principal component analysis(PCA)
