摘要
分别对西藏、四川、甘肃、黑龙江4个青稞产区共40种青稞样品进行原料成分差异性及酿造适用性分析。研究结果表明,不同产区青稞原料含水量、蛋白质、淀粉、葡聚糖等构成相似,但支链淀粉占比表现明显差异性。西藏、四川和黑龙江产区青稞原料总淀粉含量较高,支链淀粉占比较大,蛋白质与葡聚糖含量相对较低,适用于青稞酒的酿造。该研究为构建我国青稞酒原料体系数据库,建立青稞酒酿造国家标准,规范青稞酒酒体品质提供重要的理论依据和数据支撑。
The macro-nutrition composition and brewing capability of forty sample highland barley from Tibet, Sichuan, Gansu and Heilongjiang were studied. The results showed the water, protein, starch and dextran content of the barley in different producing areas were very similar, but amylopectin content varied. The total starch content of the barley from Tibet, Sichuan and Heilongjiang areas were higher, and has relatively large amylopectin. The protein and dextran content were relatively low, which is more suitable for the brewing.
作者
金玮鋆
张晓蒙
郝建秦
张玉红
薛洁
谷方红
JIN Wei-yun;ZHANG Xiao-meng;HAO Jian-qin;ZHANG Yu-hong;XUE Jie;GU Fang-hong(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China;Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第1期121-125,共5页
Food and Fermentation Industries
基金
国家现代农业产业技术体系建设专项(CARS-05-01B)
特色农产品加工技术与产品开发(Z2016B01N04)
关键词
青稞
成分差异性
酿造适用性
Hulless barley
composition differences
brewing applicability
