大麦理化特性的研究

对大麦的籽粒结构、理化特性及加工特性进行了研究，旨在探明大麦基本特性，为大麦加工及其食品的开发提供理论依据。     

大麦食品加工及功能特性研究进展

大麦是富含纤维的食品基料,可加工的食品种类较多,分析大麦主要成分的功能特性,有助于开拓国内大麦食品加工的思路。大麦食品加工主要以西式食品为主,中式食品较少。大麦中蛋白质、淀粉、β-葡聚糖、矿物质、脂肪及抗氧化成分对于人体有一定的食疗效果。     

广东省17个不同荔枝品种果实品质比较分析

以17个荔枝品种的果实为试材,利用常规的加工特性分析方法,进行了果实的理化指标和营养成分分析。结果表明,17种荔枝品种中白腊、鸡嘴、珍珠、桂味、糯米糍和白糖罂6个品种的色泽良好,具有典型的荔枝风味、糖酸比适宜、热处理褐变程度轻,是最适宜加工果汁的优良品种。     

大理州大麦的特性及制麦工艺控制

本文基于大理州广泛种植大麦品种的颗粒、蛋白质、水分及萌发状况等指标，分析了近几年大麦特性的变化，且对大麦种植和品种改良提出了浅显的见解。     

不同胡萝卜品种制汁加工特性的灰色关联度分析评价

以目前市场上销售的主要胡萝卜品种为实验材料,应用灰色关联度分析法,对与胡萝卜加工制汁有关的品种特性--总胡萝卜素含量、可溶性固形物含量、出汁率、亩产量四个主要性状指标进行综合评价。结果表明,品系H4与参考品种关联度最大,综合性状最好,具有较好的市场开发前景;在市场上销售的商业品种中,适宜加工制汁的胡萝卜品种排序依次为橘红一号、超级五寸、改良黑田五寸、橘红二号、红心大根和Chanteney,橘红一号具有较好的加工特性,最适宜用作制汁品种。     

不同品种马铃薯加工鲜湿面条的适宜性比较研究

为探讨不同品种马铃薯加工鲜湿面条的适宜性,从流变学特性、烹调特性、质构特性等方面分析了13个马铃薯主栽培品种全粉原料对鲜湿面条产品品质的影响,并研究了马铃薯全粉糊化特性与鲜湿面条品质的相关性.研究结果表明:13个马铃薯品种中布尔班克全粉在糊化过程中具有较高的膨胀度、耐剪切能力、热稳定性、硬度、凝胶强度、峰值时间和糊化温度,由其制作的面团筋力最强,且鲜湿面条产品烹调特性、质构特性等指标优于其他品种,因此认为,13个主栽培品种中布尔班克适宜加工为马铃薯鲜湿面条.相关性分析表明,马铃薯全粉的峰值黏度与鲜湿面条品质显著相关,可以作为筛选加工鲜湿面条的马铃薯品种的重要指标.本研究旨在为马铃薯鲜湿面条品质评价和加工鲜湿面条的马铃薯专用品种的筛选提供理论依据.     

游离花青素原（ANT—13）对大麦制麦芽品质和农学特性的影响

含有游离了花青素原（ＡＮＴ）的大麦，可以用于酿造具有优良的雾浊稳定性的啤酒。但由于经济指标的原因，适于耕种制麦芽用含游离花青素原大麦美国西部，已不发展该品种，从ＮＡＴ－１３５１７和栽培的Ｈａｒｒｉｎｇｔｏｎ品种一次收获衍 的两个试验品种，初筛游离花青素原的时候，孤立的观测了前述的改进型的游离花青互原特性。对这些试验品种（子代种）进行复筛研究时，测定了游离花青素原特性对大麦农学性能和制品质的影响。     

方便米粉的原料适应性与品质特性研究

对方便米粉加工的原料适应3性与及其品种质特性进行研究，建立了米粉理化特性与产品感官器质的数学模型，以确定适宜的原料加工品种，结果表明，稻米种类对方便米粉的品质有极显著影响，籼稻较适于制作方便米粉，其中扬稻6号和早籼14制作的方便米粉的品质最好，通过经验公式，用方便米粉的碘兰值，复水率和透光率等理化指标可以较好的描述其感官特性。     

不同粒径对超微粉碎大麦全粉品质特性的影响

无壳大麦全粉是一种富含多种营养物质的谷物粉,但由于其口感和溶解性较差,因此利用率较低。超微粉碎能够通过减小粒径改善无壳大麦全粉的口感和溶解性,提高无壳大麦全粉的利用率。该研究以无壳大麦为原料,对其进行超微粉碎处理,探究不同粒径对无壳大麦全粉品质特性的影响。研究结果表明,随着大麦全粉粒径的降低,其水分、淀粉含量、溶解性、亮度值、白度值及糊化温度显著增加(P<0.05),而膨润力、吸油性、持水性、峰值黏度及回生值则显著降低(P<0.05)。微观结构结果表明,随着大麦全粉粒径降低,粉体颗粒呈现碎片化,大小逐渐趋于一致。同时,与常规粉碎的大麦全粉相比,超微粉碎大麦全粉的品质显著提升,扩大了其在食品加工中的应用范围。综上所述,超微粉碎后不同粒径大麦全粉的品质特性不同,并且粒径小于54μm的大麦全粉品质特性最佳。     

不同大麦品种来源β-葡聚糖流变学特性

优化大麦β-葡聚糖提取工艺,在提取料水比1∶10,提取液pH=7,提取温度60℃,提取时间4h条件下,可得纯度为96.89%、分子量为1×106大麦β-葡聚糖;利用凝胶过滤色谱法测定5种不同大麦品种来源β-葡聚糖分子特征参数,并使用静态和动态粘弹性测定法研究其流变学特性。结果表明,所得大麦β-葡聚糖分子量在不同大麦品种间差异较大,在0.6×106～1.8×106之间;在浓度0.8%及以上时,江苏啤麦β-葡聚糖具有明显假塑性流体特征;与其它品种相比,1.0%浓度江苏饲麦β-葡聚糖溶液零剪切粘度最低,说明β-葡聚糖分子量越高,分布范围越窄,零剪切粘度越高;浓度为2.0%江苏啤麦具有显著弹性特征,在5个品种中表现出最高增稠能力。     

不同青稞籽粒品质特性与酿酒品质关系分析

青稞酒是以青稞为主要原料酿制的一种独特的蒸馏酒,所选青稞对其酿酒品质具有重要影响。本研究以26 个品种青稞为原料,分别酿造小曲青稞酒,并对青稞的籽粒品质特性、发酵相关品质指标以及青稞酒感官得分和出酒率进行分析,采用主成分分析、通径分析等统计学方法分析青稞品种特性与发酵参数及产酒质量之间的关系。结果表明：不同品种青稞间品质特性存在较大差异,其中‘F1’‘甘青6号’青稞最适合酿造优质小曲青稞酒;青稞籽粒性状中,较高的支链淀粉质量分数有利于青稞酒发酵完全,提高出酒率,而容重、千粒质量及黄酮的质量分数是影响酿酒品质的主要因素。本研究可为青稞酿酒原粮的选择和专用型品种的选育提供参考。     

EFFECTS OF CULTIVAR AND ENVIRONMENT ON β-GLUCAN CONTENT AND MALTING QUALITY OF TURKISH BARLEYS

Eight barley cultivars grown under the same agronomic conditions and samples of Tokak cultivar grown at six different sites of Turkey were used in this study. There were significant differences among the barley cultivars and growing locations in terms of β-glucan content (p<0.05). Among malt quality criteria tested for the 8 barley cultivars; friability, viscosity, Kolbach index and extract difference showed significant correlations (p<0.05) with the total β-glucan content. Similar correlations were also observed between the malt quality criteria (Kolbach index and extract difference) and β-glucan contents for the Tokak samples grown at different sites.     

Malting Performance of Barley Cultivar Mixtures from the UK and Poland

Two sets of barley cultivar mixtures, one from cultivars grown in the UK and one from cultivars grown in Poland, were included, along with their component cultivars, in trials at the Scottish Crop Research Institute over two seasons. In the second year, two levels of nitrogen fertilisation were compared. Laboratory scale malting revealed three mixtures with extracts equal to, or significantly higher than, those of all of their components. Increased nitrogen fertilisation gave higher diastatic power, but reduced hot water extract in mixtures and component cultivars. Polish mixtures and their component cultivars showed a higher Kolbach index but a slower rate of filtration, following malt extraction, than their UK counterparts. It was concluded that the malting performance of the mixtures was largely determined by the nature of the germplasm from which they were constructed and the conditions under which they were grown. Careful selection of components should, therefore, permit development of barley mixtures acceptable for malting.     

大麦热稳定蛋白质的品种间差异研究

酿造大麦热稳定蛋白的含量和组成对麦芽及啤酒品质具有重要影响.文中采用优化的蛋白提取方法,使用Bradford法和SDS-PAGE定量分析和比较了不同产地的3个品种大麦在发芽过程中热稳定蛋白的总体含量、蛋白质z和LTP1 (Lipid Transport Protein)的相对含量及变化情况.热稳定蛋白含量在发芽过程中总体呈下降趋势,存在品种间的明显差异,2种国产大麦波动较大,且二者LTP1含量较高,蛋白质Z含量低.以上结果解释了国产和进口大麦间品质差距的部分原因,表明国产大麦的蛋白构成有待优化.     

不同品种青稞面粉品质评价及面条加工适宜性研究

为明确青稞面粉营养品质、加工品质与面条食用品质之间的关系,以青海省21种青稞面粉为原料,通过相关性分析和聚类分析,筛选出评价青稞面条加工适宜性的关键指标,构建青稞面条加工适宜性评价体系。结果表明,参试青稞面粉的淀粉含量变幅为69.95%~83.36%,脂肪含量变幅为0.87%~2.38%,纤维含量变幅为1.13%~3.69%,蛋白质含量变幅为6.88%~11.64%。北青8号（门源）峰值粘度（2 378.50 mPa·s）最高,昆仑15号（都兰）回生值（756.00 mPa·s）最高。昆仑16号（贵南）的持水性最好（4.32 g/g）,柴青1号（都兰）的持油性最高（0.94 g/g）。昆仑18号（门源）的透明度最大（28.40%）,冻融稳定性最大（77.16%）。青稞面粉的营养品质和加工特性与面条的蒸煮品质和质构特性部分指标存在显著或极显著相关,面粉含水量,总淀粉含量,抗性淀粉含量,面粉L*值和峰值粘度是评价青稞面条加工适宜性的关键指标,通过构建加工适宜性评价体系,确定了青稞面条加工适宜性评价等级,筛选出北青9号（西宁）,昆仑14号（西宁）,昆仑17号（门源）,柴青1号（贵南）,昆仑14号（贵南）,昆仑15号（贵南）等6个青稞面粉,适宜加工成青稞面条。本研究结果可为青稞面条加工原料的选择提供参考。     

Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads

ABSTRACT: This study investigated the possibility of incorporating barley or soy flour into wheat flour using transglutaminase (TG)-catalyzed cross-linking, without deterioration in bread quality. A Farinograph and texture analyzer were used to examine mixing properties and extensibility of doughs, respectively. Addition of increasing levels of barley/soy flour (with and without TG) increased Farinograph water absorption in the soft and hard wheat cultivars studied. Dough resistance increased and extensibility decreased with TG treatment. TG showed great promise in processing of bread supplemented with barley flour, even at a very low level (0.25%, wt/ wt), but did not notably improve the quality of soy flour-supplemented breads.     

Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking

Viscosity and texture are important attributes not only in determining quality of barley but also in delivering health benefits of barley products. The present study aimed at investigating viscosity and textural properties of nine barley cultivars selected for their compositional differences and economic importance to Canada. The cultivars were pearled to varying degrees to obtain whole grain and three pearled barley fractions named commercial, pot and white pearl. Increasing pearling time resulted in higher peak, trough, setback and final viscosity compared with whole grain flours. The hulless cultivars tested, tended to have lower trough, final and setback viscosities than the hulled ones. The waxy cultivars exhibited higher breakdown viscosities than normal cultivars. Viscosity at 37 °C of two cooked barley cultivars having extreme glycemic index (GI) values were significantly different. In other words, cooked Celebrity cultivar (low GI) had higher viscosity than AC Klink cultivar (high GI). Significant differences in maximum force and shearing work were also observed between cultivars. On the contrary to viscosity, both force and work decreased as pearling time increased. The study showed that some barley cultivars such as Celebrity fractions may hold a promise for the development of barley as a functional food ingredient or rice substitute.     

紫心甘薯的理化品质及其加工适应性研究

试验分析了９个紫心甘薯品种理化品质,食用品质和加工品质,探讨了各自加工适应性。表明,紫心甘薯的品质因品种而异,Ｐ９２０１被确定为品质最优,加工适应性最好的紫心品种。并发现紫心甘薯干率,淀粉含量与其烘烤和蒸煮品质中的干面性呈显著正相关。多酚氧化酶活性与加工产品的色泽都存在着显著或极显著的负相关。     

MALT PROCESSING STABILITY OF BARLEY CULTIVARS — A STATISTICAL ANALYSIS

This paper presents a simple statistical analysis of malting process stability of barley cultivars grown for three years in the Mississippi Valley Six-rowed Uniform Barley Nursery and in the Western United States Two-rowed Uniform Barley Nursery. The effects of variety, location, and year on barley and malt quality were investigated. First, the Duncan Multiple Range Test was used to determine whether there were any varietal, location and year differences in barley and malt properties. The effects of variety, location, and year on various characteristics were further studied by comparing differences between extremes for the two-rowed and six-rowed barleys. Second, correlations between various properties were determined by calculating simple correlation coefficients. Barley nitrogen is the single most important parameter which affects extensively the processing characteristics of barley in malting and brewing, so the partial correlation coefficients, independent of total barley nitrogen, also were calculated. Third, the effects of variety, location, year, variety × location, variety × year, and location × year, were tested with variety × location × year as the estimate of error for each of the barley and malting properties. The stability model was designed to evaluate stability of all barley and malt properties. Based on the principle of regression analysis, the stability was measured by regression coefficient and the varietal mean of each barley and malting property. Stability (over years and locations) for kernel weight was significantly higher in the new than in the old cultivars. Improvements in stabilities of total extract and fine-coarse grind extract were greater and more consistent for the six-rowed than for the two-rowed barley malts. This reflects, presumably, the generally more satisfactory total extract and fine-coarse grind extract in the two-rowed barley malts than in the six-rowed barley malts.     

青稞小麦混合粉面团特性及青稞馒头加工工艺研究

研究青稞粉对面团粉质特性及馒头品质的影响,通过单因素试验和正交试验探究最佳加工工艺。根据正交试验结果,最佳加工工艺为:青稞粉添加量10%、酵母添加量1.00%、醒发时间40 min;青稞粉添加量为10%时,粉质指标为吸水率62.3%,形成时间4.2 min,稳定时间5.9 min,弱化度43 BU,感官评分85.35,此加工工艺下制作的馒头弹性好、咀嚼性好、具有青稞香味,所以添加10%的青稞粉可以改善青稞馒头的风味,也能改善馒头的品质及营养成分含量。