摘要
对西藏青稞加工企业的原料及产品进行品质及风味物质检测,了解西藏青稞加工前后变化。结果表明,青稞加工前后脂肪、脂肪酸值、含沙量、粗纤维含量出现显著现差异;对比风味物质可发现,醛类、苯类、酮类与烯炔类化合物在加工前后有显著相差异。根据主成分分析法得出青稞在石磨加工方式下的风味物质含量高于水磨加工。
The quality and flavor of highland barley and Zanba from eight Zanba processing enterprises in Tibet was tested. The changes before and after the processing of Tibetan barley were studied. Experimental results showed that there was a significant difference in fat, fatty acid value, sediment concentration and crude fiber content before and after processing. Contrasting flavors, it was found that aldehydes, benzenes, ketones and enyne compounds reached significant differences before and after processing. According to the principal component analysis method, it was concluded that the flavor content of barley in the stone grinding mode was better than that of water milling.
作者
于翠翠
王波
张文会
YU Cuicui;WANG Bo;ZHANG Wenhui(Institute of Agricultural Products Development and Food Science,Tibet Academy of Agriculture and Animal Husbandry Sciences,Lasa 850032)
出处
《食品工业》
CAS
北大核心
2020年第5期163-166,共4页
The Food Industry
基金
国家现代农业(大麦、青稞)产业技术体系建设经费项目。
关键词
青稞
糌粑
品质
风味
分析
highland barley
Zanba
quality
flavor
analysis
