选用青稞为原料,在固态发酵条件下,研究青稞接种从毛红曲霉(Monascus pilosus)后发酵过程中不同因素对Monacolin K产量的影响.对不同培养基配方及发酵条件等进行单因素试验优化,并以发酵温度、接种量和初始pH值为影响因素,确定产Monacolin K的青稞功能红曲的最优发酵工艺条件.结果表明,以pH4.0的水浸泡至无白心后蒸煮20min的青稞米为基础培养基,添加0.6％蛋白胨、0.3％酵母提取物和0.3％磷酸二氢钾,装料量160 g/500mL,接种10％从毛红曲菌液体菌种,变温发酵,32℃发酵2d后降温至25 ℃发酵21 d.此优化条件下Monacolin K产量可达1.52％.

本实验建立了一种反相高效液相色谱法测定青稞藤茶中黄酮含量的方法.采用C18色谱柱(250 mm×4.6 mm,5μm),以乙腈∶0.4％磷酸水溶液=20∶80进行梯度洗脱,流速1.0 mL/min,柱温30℃,紫外检测器检测波长360 nm.结果 表明:测定结果具有较好的线性和重复性,回收率为98.78％.该方法具有样品处理简单、测定结果准确度高、分离效果好的特点.

以马铃薯全粉为原料,研究马铃薯酥饼的加工配方,为应用马铃薯全粉开发新产品提供依据.通过单因素和正交试验优化马铃薯酥饼配方,并进一步比较分析了不同品种马铃薯酥饼的食用品质.结果 表明,马铃薯酥饼的加工配方为:马铃薯粉添加量为30％,水添加量为50％,起酥油添加量为30％,糖粉添加量为35％,膨松剂添加量为1.2％,制作的马铃薯酥饼口感酥脆,内部组织呈孔状,孔隙细密均匀,薯香味浓,感官评分为91分,延展因子为1.824.不同品种马铃薯酥饼感官品质和质构特性均有显著差异,其中夏寨65制作的马铃薯酥饼硬度小,酥脆,组织结构和口感均最好,感官评分最高,其余品种次之.马铃薯酥饼的脆裂应力与其色泽、气味、组织结构、外形及感官评分之间存在显著相关性,可将脆裂应力、色泽、气味和组织结构作为马铃薯酥饼食用品质的评价指标.

以感官评价为指标研究开发高原皮燕麦茶并通过气相色谱-质谱联用仪(GC-MS),对皮燕麦茶关键工艺参数进行优化研究,对其主要风味物质的成分进行检测初探,研究香气物质的成分类型,确定香气物质的相对含量.结果表明:皮燕麦茶的最优工艺条件为第一阶段焙炒温度为130℃,焙炒时间11 min,第二阶段焙炒温度为180℃,焙炒时间25 min,在此条件下制得的皮燕麦茶的香气、滋味、冲泡性达到最优.通过气相色谱-质谱技术对其香气物质进行检测分析,共检测出56种香气成分,含量较高的组分主要为醛类和吡嗪,这两类香气物质占总香气物质的55.3％,其中,醛类物质共有16种,占香气物质的32.09％;含氮类物质吡嗪有9种,占香气物质的23.21％.

Sucrose fatty acid ester,gellan gum,sodium hexametaphosphate and sodium tripolyphosphate were compounded to give compound aging resisters of original starch in cereal beverages of highland-barley and purple rice.The optimal dosages of the components were determined as follows:sucrose fatty acid ester 1.1 g/L,gellan gum 0.11 g/L,sodium hexametaphosphate 0.13 g/L and sodium tripolyphosphate 0.084 g/L.The shelf life of the beverages exceeded 10 months.Sensory evaluation,physicochemical testing and microbiological examination indicated that the key indicators of the beverages were all up to the related national standards.

The optimal additive dose of compound age resister of original starch in compound cereal beverage of highland-barley has been selected,the best proportion was obtained as follows:Sucrose fatty acid ester1.3 g/L,gellan gum 0.127 g/L,sodium hexametaphosphate 0.12 g/L,sodium tripolyphosphate 0.05 g/L,shelf life of the beverage exceed ten months.By sensory analysis,physical and chemical testing and microbiological examination.The key indicator of the beverage meet related regulation of National Standards(GB).

A new kind of compound cereal protein beverage was studied and developed with highland-barley and soybean as the main raw materials,with the addition of Qinghai medlar,honey,etc. The optimum technological parameters and formula were determined through experiments. The results of physicochemical tests indicated that the beverage had high nutritional value. After sensory evaluation,it was agreed that the compound cereal protein beverage,with or without sugar added,was characterized by the special flavor of highland-barley,and nice color and taste.

A compound cereal beverage was made from highland-barley - a characteristic plateau crop,with the addition of liquid extracts of soybean,purple rice and black sesame. Through orthogonal experiments,the optimum formula was determined as follows: soybean milk 50 ml,highland-barley juice 115 ml,purple rice-black sesame juice 70 ml and sugar 3.5%. The beverage had strong cereal aroma and high nutritional value.