大麦品种籽粒、制粉和黏度特性研究 |
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引用本文: | 任嘉嘉,;孟少华,;曹永政,;吴海文,;李鸿印.大麦品种籽粒、制粉和黏度特性研究[J].粮油加工,2014(6):50-53. |
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作者姓名: | 任嘉嘉 ;孟少华 ;曹永政 ;吴海文 ;李鸿印 |
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作者单位: | [1]中国农业机械化科学研究院,北京100083; [2]北京交通大学,北京100044 |
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基金项目: | “十一五”行业科技专项课题:大麦食品加工工艺与质量控制研究(nyhyzx07-001-大麦) |
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摘 要: | 以13个大麦品种为材料,系统的分析了大麦品种的籽粒、制粉和黏度特性品质及它们之间的相关性,并结合适宜后续食品加工的原料特性参数,初步选取了适宜加工的大麦品种,旨在为大麦的深加工发展提供理论依据。
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关 键 词: | 大麦 籽粒特性 制粉特性 黏度特性 |
Relationship Among Barley Grain,Milling and Viscosity Quality |
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Affiliation: | Ren Jiajia Meng Shaohua Cao Yongzheng Wu Haiwen Li Hongyin (1. Chinese Academy of Agricultural Mechtmization Sciences, Beijing 10083, China 2. Beijing Jiaotong University, Beijing 100044, China) |
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Abstract: | Relationship among barley grain, milling and viscosity quality had been analyzed systematically, based on thirteen cultivars. Combined with appropriate follow-up parameters of raw materials in food processing, barley cultivars suitable for processing were selected. |
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Keywords: | Barley Grain quality Milling quality Viscosity quality |
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