摘要
目的:改善青稞全粉的加工特性。方法:采用过热蒸汽、远红外烘烤和微波烘烤处理对昆仑15号、肚里黄和昆仑20号青稞进行处理,通过扫描电镜、X-射线衍射、热分析及傅里叶变换红外光谱扫描,研究3种热处理方式对青稞全粉结构的影响,并对比处理后基本营养成分、色差、持水力、持油力、休止角、滑角、膨胀力、堆积密度、振实密度和糊化特性的变化。结果:热处理后,青稞全粉的粗蛋白、粗脂肪、粗纤维及灰分含量增加,而总淀粉含量显著减少(P<0.05);3种热处理均可以改变青稞全粉的组织形态基团结构,但未显著改变青稞全粉的官能团结构;青稞全粉的膨胀力、堆积密度、振实密度、持水性、糊化温度显著增加(P<0.05),其持油性和白度降低;过热蒸汽处理增加了青稞全粉的黏度值、回生值及崩解值(P<0.05),而微波烘烤和远红外烘烤的与之相反。结论:热处理能够改善青稞全粉的加工特性,但不同品种之间略有差异,且过热蒸汽处理较适合提高青稞全粉的加工特性。
Objective:This study contributed to improving the processing characteristics of highland barley flour.Methods:Using superheated steam,infrared and microwave baking to treat three different kinds of barley,i.e.,kunlun 15,Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy,X-ray diffraction,thermal analysis and Fourier transform infrared spectrum scanning.The changes of basic nutrients,color difference,water holding power,oil holding force,reclining Angle,sliding Angle,expansion force,bulk density,vibrating density and gelatinization characteristics were compared with before and after treatment.Results:After heat treatment,the contents of crude protein,crude fat,crude fiber and ash increased,while the contents of total starch decreased significantly(P<0.05).The three kinds of heat-treatments could change the morphological group structure of the whole barley powder,without significantly change to the functional group structure of the whole barley powder.The swelling force,bulk density,vibration density,water holding capacity and gelatinization temperature of highland barley powder increased significantly(P<0.05),while its oil retention and whiteness decreased.Superheated steam treatment increased the viscosity value,regression value and disintegration value(P<0.05),while microwave baking and far infrared baking decrease them.Conclusion:Heat treatment can improve the processing characteristics of highland barley flour,but slight differences were found among the different varieties.Superheated steam treatment is more suitable for improving the processing characteristics of highland barley flour.
作者
景孝男
党斌
杨希娟
张文刚
张杰
赵萌萌
陈丹硕
张发林
JING Xiao-nan;DANG Bin;YANG Xi-juan;ZHANG Wen-gang;ZHANG Jie;ZHAO Meng-meng;CHEN Dan-shuo;ZHANG Fa-lin(Academy of Agricultural and Forestry Sciences,Qinghai University,Xining,Qinghai 810016,China;Qinghai Key Laboratory of Qinghai-Tibet Plateau Agricultural Products Processing,Qinghai Academy of Agriculture and Forestry Sciences,Xining,Qinghai 810016,China;Qinghai Huashi Science and Technology Investment Management Co.,Ltd.,Xining,Qinghai 810016,China;Qinghai Province Highland Barley Resource Comprehensive Utilization Engineering Technology Research Center,Xining,Qinghai 810016,China)
出处
《食品与机械》
北大核心
2021年第9期44-52,共9页
Food and Machinery
基金
青海省应用基础研究项目(编号:2021-ZJ-758)
青海省重大科技专项(编号:2021-NK-A2)
青海省中央引导地方科技发展资金项目(编号:2021ZY010)。
关键词
过热蒸汽
远红外
微波
青稞全粉
微观结构
superheated steam
far infrared
microwave
highland barley
microstructure
