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.

以肚里黄青稞为原料,采用气相色谱-质谱联用技术结合香气分析研究炒制时间及炒制方式对青稞挥发性物质的影响.结果表明:随着炒制时间的延长,挥发性物质种类和含量不断增加,风味物质以杂环类化合物为主,在炒制时间8 min时其相对含量最高达到46.09％.传统先炒后粉的加工方式较先粉后炒得到的杂环类化合物种类更为丰富,特征焙炒香气更为突出.不同炒制时间及方式共有峰为21个,其中杂环类化合物中的吡嗪类物质是炒制青稞最具代表性的香气成分.随着炒制时间的延长,青稞香气由原籽粒的水果香、草香、花香和较弱的油脂香转变为可可香、烤香、坚果香及较少果香为主的典型炒制香气.根据聚类分析和主成分分析结果可知,炒制8 min和11 min相似度较高,表示其香气组成和含量较为一致,但炒制8 min的杂环类化合物含量最高,因此8 min可作为最适宜青稞炒制加工时间.本研究可为青稞焙炒食品开发提供一定理论依据.

为探究不同品种青稞炒制后挥发性风味成分的差异,筛选风味化合物丰富的青稞品种.采用气相色谱-质谱联用技术对10?个不同品种青稞炒制样挥发性成分进行分离鉴定.首先探讨炒制对昆仑15号风味的影响,其次结合香气分析、聚类分析和主成分分析对不同品种归类.结果表明:不同样品共检出140?种香气成分,包括杂环类(32?种)、酯类(26?种)、醇类(21?种)、醛类(19?种)、酮类(16?种)、酸类(13?种)、烃类(9?种)、腈类(4?种).炒制后昆仑15号香气物质由48?种增加到60?种,主要增加的是吡嗪类物质.不同品种炒制青稞中相对含量最高为杂环类(38.59%～64.42%),其次为酯类(1.85%～35.98%)和醛类(7.56%～21.79%).香气分析显示炒制青稞以可可香、烤香和坚果香为主,未炒制昆仑15号果香与甜香较强.青稞焙炒香气与青稞品种及基本化学组成等有关,肚里黄为本研究参试青稞品种中最适青稞炒制加工品种.分类分析显示样品可分为两大类,昆仑15号和藏青320相似度较高,为一类,其他品种在欧式距离为9时为另一类.

采用α-淀粉酶酶解速溶无麸质复合谷物粉,在单因素试验的基础上,选择淀粉酶添加量、酶作用温度、酶作用时间,进行三因素三水平Box-Behnken试验设计,采用响应面法分析3个因素对响应值(糖度)的影响,从而对速溶无麸质复合谷物粉的酶解工艺参数进行优化.结果表明:淀粉酶添加量0.1％、酶作用时间3.3 h、酶作用温度65℃为最优酶解工艺,其预测I糖度为9.09 Brix,实测糖度为9.07 Brix,两者基本相符,说明回归方程与实际情况拟合度好.

研究了HACCP质量控制体系在青稞即食糌粑生产中的应用,根据生产工艺流程,对各工序经行了详尽的危害分析,并提出了相应控制措施.

以青藏高原优质有机青稞为主要原料,通过分段式焙炒技术得到青稞全籽粒麦茶,并与青藏高原出产的枸杞、绿萝花、雪菊、玫瑰花等进行复配,研发出了具有不同保健功效的青稞袋泡茶系列产品.通过正交试验确定了炒制青稞麦茶的工艺条件为:第一阶段:150℃,15 min;第二阶段:180℃,20 min;第三阶段:200℃,5 min;青稞菊杞茶最优配比为:枸杞6％、昆仑雪菊1.6％、玫瑰花3％、柠檬草0.4％;青稞绿萝茶最优配比为:绿萝花10％、七彩菊30％.

Qinghai Tibet highland barley and Qinghai Tsaidam wolfberry are used as the raw materials to develop new fruit honey products with Tibetan characteristics. Sensory evaluation index is applied to select optimal product formula:amount of cymbopogon citratus in highland barley is 0.25g/100g;soaking temperature is 80℃;soaking time is 25min;amount of wolfberry in highland barley liquor is 53g/100g;beating time is 3min;the beating degree of fineness is 80;and the fruit pulp foundation is of best comprehensive quality;233g of high fructose corn syrup is added to 100g of based pulp with 16.5g of honey,5g of citric acid,and 5g of sodium citrate to develop barley wolfberry fruit honey of best comprehensive sensory quality.

硒是人体必需的微量元素之一,元素硒对人体有重要的生理功能.介绍国内富硒食品的开发现状及重要性,指出我国富硒食品的发展方向.

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).