摘要
为寻求速冻青稞鱼面加工品质的客观评价方法,筛选适宜加工速冻青稞鱼面的优良青稞品种,选取10个青稞品种,根据主成分分析和灰色关联度筛选关联度较大的核心青稞理化指标作为自变量,以PLS方法建立评价模型筛选适宜速冻青稞鱼面加工的品种。结果表明:(1)与成品鱼面品质综合评分关联度较大的7个青稞理化指标是蛋白质含量、灰分含量、总淀粉含量、直链淀粉含量、β-葡聚糖含量、b值、水分含量,其中,青稞蛋白质含量关联度最大(0.703);(2)基于青稞籽粒理化指标的速冻青稞鱼面品质预测模型预测效果良好,可靠性较高;(3)适宜鱼面加工的青稞籽粒理化指标最佳取值范围:直链淀粉含量26.02%～28.97%,总淀粉含量60.56%～63.17%,蛋白质含量9.02%～10.61%,灰分含量1.13%～1.39%,水分含量9.83%～11.46%,β-葡聚糖含量6.00%～7.96%,b值12.27～18.15。
In order to establish objective quality evaluation methods for quick-frozen highland barley fish noodle and acquire some superior hulless barley varieties suitable for processing fish noodles,ten varieties were tested in this study.The physicochemical properties of grain were measured and analysed through principal component and grey relative method,and the major target characters affecting the noodle quality were studied,which is established by the PLS method to select the optimal ranges of index for quick-frozen highland barley fish noodles processing.Results showed that the kernel physio-chemical properties,including the protein content,total starch,moisture,amylase,andβ-glucan and b value.Among them,the protein content was most closely linked to the noodle quality,with coefficient of 0.703.The good preference and high reliability of the model could be indicated by experiments and practice,which could predict quick-frozen highland barley fish noodles quality based on the core measures of the kernel physio-chemical properties.The optimum range of quality index of high-land barley was 26.02%-28.97%for amylose content,60.56%-63.17%for total starch content,9.02%-10.61%for protein content,1.13%-1.39%for ash content,9.83%-11.46%for water content,6.00%-7.96%forβ-glucan content,and 12.27-18.15 for b value.
作者
丁捷
赵雪梅
刘春燕
唐婷婷
张雨薇
肖猛
秦文
DING Jie;ZHAO Xuemei;LIU Chunyan;TANG Tingting;ZHANG Yuwei;XIAO Meng;QIN Wen(Sichuan Tourism University,Chengdu,Sichuan 610100,China;College of Food Science, Sichuan Agricultural University,Ya’an,Sichuan 625000,China;College of Food Science,Shenyang Agricultural University,Shenyang,Liaoning 110866,China)
出处
《麦类作物学报》
CAS
CSCD
北大核心
2018年第12期1443-1452,共10页
Journal of Triticeae Crops
基金
四川省教育厅自然科学重点项目(16ZA0348
17ZA0291)
烹饪科学四川省高校重点实验室重点项目(PRKX2015Z04)
关键词
川西藏区
青稞品种
速冻青稞鱼面
适宜性评价
Tibetan areas in western Sichuan
Hulless barley variety
Quick-frozen hulless barley fish noodle
Suitability evaluation
