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对比分析4种青稞与24种中外大麦茶和2种国外引进的栽培大麦共30个样品中微量元素Fe、Zn、Se、Mn、Cu的含量,为青稞新产品的研发提供理论依据。采用原子吸收光谱法测定样品Fe、Zn、Mn、Cu和Se的含量,测定结果为:30个样品Fe的含量在19.29 mg/kg~49.04 mg/kg之间,平均含量最高的为青稞,达45.45 mg/kg;Zn的含量在9.04 mg/kg~27.33 mg/kg之间,平均含量最高的为青稞,达22.89 mg/kg;Se的含量在7.57μg/kg~155.12μg/kg之间,平均含量最高为青稞,达41.39μg/kg;Mn的含量在5.55 mg/kg~12.64 mg/kg之间,平均含量最高的为青稞,达11.76 mg/kg;Cu的含量在1.58 mg/kg~5.78 mg/kg之间,平均含量最高的为青稞,达4.44 mg/kg。实验数据表明:甘孜州青稞营养价值较高,对新产品研发具有一定意义。 相似文献
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对1996~1998年度上海口岸进口的澳大利亚麦芽大麦和加拿大麦芽大麦的品质项目逐一进行了比较分析。研究表明,澳大利亚麦芽大麦的发芽率,容重,千粒重,饱满粒含量较高,加拿大麦芽大麦的蛋白质,水分,瘦小粒,杂质含量较高。 相似文献
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以青稞为原料探索酿制地域性清酒的生产工艺,原料经精选、粉碎、蒸煮、发酵而成,原料粉碎度为3~5瓣,加曲温度为32~35℃,料水比1:4,入罐温度18~20℃,发酵品温控制在28~30℃内,发酵周期15~20 d. 相似文献
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本研究以7种西藏特有的青稞品种及相应发酵青稞酒为对象,基于理化性质、营养、风味和感官等指标,采用典范对应分析(canonical correspondence analysis,CCA)和主成分分析(principal component analysis,PCA)等探究青稞品种与其发酵酒品质的关系。研究表明,与青稞原粮相比,青稞酒体氨基酸中必需氨基酸占比增加,可能是酿造过程中非必需氨基酸转化形成了必需氨基酸。CCA结果显示不同品种青稞原粮在总氨基酸、γ-氨基丁酸、β-葡聚糖和总多酚含量等方面具有一定相似性,但其营养结构的差异经微生物生物化学转化得以放大,为筛选青稞酒的优质品种提供了可能。通过青稞原粮及相应青稞酒中的蛋白质、氨基酸、γ-氨基丁酸和总多酚水平等营养指标分析初步优选出‘藏青2000’为酿酒青稞品种,其次是‘隆子黑’‘芶芝黑’‘藏青25’。结合青稞酒营养、风味和感官等多维度指标,最终确定‘藏青2000’为最佳酿酒青稞品种,其次为各具特色风味的‘芶芝黑’‘隆子黑’‘藏青25’。本研究可为我国青稞酒领域的发展提供参考。 相似文献
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麦芽糖化前去除麦皮,糖化醪乳化后加入絮凝剂,利用上浮法快速去除蛋白质、β-葡聚糖及其他悬浮物,麦糟体积缩小,洗糟一次完成,热冷凝固物极少,不需要专门分离。由于麦皮不参与糖化,不参与洗糟,麦汁中多酚物质减少,色素物质减少。又因麦汁过滤澄清时间很短,后续发酵液澄清过滤速度快,氧化褐变明显减轻,从而低成本酿造优质啤酒,并使麦糟蛋白含量增加,大幅度增值,进一步降低啤酒成本。 相似文献
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以澳麦Gairdner为原料,对其表面微生物进行分离纯化,得到1株优势菌株,经鉴定为镰孢茵(霉)属(AY633745).然后在浸麦时将此镰孢菌接种于大麦表面,检测大麦萌发时蛋白酶、木聚糖酶、α-淀粉酶和POD的酶的活力,结果发现:镰孢茵对蛋白酶、木聚糖酶和α-淀粉酶激活过程中起到了显著(P<0.05)的抑制或延缓作用,但随着大麦的萌发,未接菌大麦和接菌大麦的酶活差异变小(P>0.05).镰孢菌最终并未使大麦酶活显著降低,只是抑制或延缓了酶的激活.另外,镰孢菌对α-淀粉酶的影响最大,未接菌大麦和接菌大麦中α-淀粉酶酶活差异极显著(P<0.01). 相似文献
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为了改良青稞粉的品质以及青稞加工制得的饼干粗糙、较难下咽的口感问题,采用转谷氨酰胺酶对青稞粉进行半固态发酵,考察发酵前后青稞粉的品质及青稞饼干的口感。通过综合评价发酵前后青稞粉的谷蛋白溶胀指数、保水力和总糖含量,确定转谷氨酰胺酶的较佳发酵工艺条件;并比较发酵与未发酵青稞粉制得的饼干感官得分。结果表明,转谷氨酰胺酶发酵温度25℃,酶处理时间5 h,酶质量分数0.3%条件下,谷蛋白溶胀指数为3.36、保水力为60.70%,总糖质量浓度为7.19 mg/mL。与未发酵时相比,发酵青稞粉制得的饼干在制作过程中更易形成面筋,且口感更佳,香气怡人。 相似文献
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The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose-lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose-lipid complex, the lipid-bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch. 相似文献
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Native starch granules are composed mainly of two polysaccharides, amylose and amylopectin. The genetic variability gives rise to a wide range of amylose/amylopectin ratios. However, the ratio is not linked to the size fractionation of a single starch sample. X-Ray diffraction showed that barley starch was mainly crystallized in the ‘A’ form and the crystallinity level seemed to be related to varieties, e.g. waxy and normal. No evidence of crystallinity differences between small and large granules was shown. After lintnerization, X-ray diffraction scans were highly similar to waxy starch diffractograms. Crystalline structures were analysed by gel-permeation chromatography and iodine staining. These were made mainly of amylopectin. By electron diffraction these crystalline amylopectin-enriched structures were characterized as ‘B’ or ‘V’ forms. 相似文献