发芽青稞的营养加工特性及电子鼻快速识别

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  • 1(西华大学,食品与生物工程学院 食品生物技术重点实验室,四川 成都,610039) 2(四川环太生物科技有限责任公司,四川 成都,610225)

网络出版日期: 2018-08-01

基金资助

科技部星火计划项目(2014GA125001);西华学者项目(0220170105);西华大学重点科研基金资助(Z1620515);四川省高等学校粮油工程与食品安全重点实验室项目(szjj2016-025)

Effects of germination on nutritional components, physicochemical properties and electronic nose quick identification of highland barley

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  • 1(College of Food and Biological Engineering,Xihua University,Chengdu 610039,China) 2(Sichuan Huantai Biotechnology Co.,Ltd.,Chengdu 610225,China)

Online published: 2018-08-01

摘要

为开发不同食品物性的青稞新产品,以发芽手段对青稞进行改性处理。分别研究了发芽对青稞的主要营养成分及持水性、水溶指数、持油性和质构等加工特性的影响,并建立电子鼻“嗅觉”快速识别主成分分析(principal component analysis, PCA)模型。结果表明,青稞发芽后的蛋白质和还原糖含量分别增加了1.1和2.9倍,而脂肪显著减少了44%。与加工性质密切关联的保油性、水溶指数分别提高了1.06和9.5倍;而持水性略微降低了2.78%。质构学研究表明,发芽后青稞粉的硬度显著增加了1.35倍,而咀嚼性、黏性、延展性等均显著降低。此外,电子鼻PCA模型可以快速区分发芽前后的青稞,为发芽青稞的快速自动筛选奠定基础。该研究为青稞改性与开发新食品提供了科学依据。

本文引用格式

李伟丽 , 伍小宇 , 王庆慧 , 等 . 发芽青稞的营养加工特性及电子鼻快速识别[J]. 食品与发酵工业, 2018 , 44(6) : 195 -199 . DOI: 10.13995/j.cnki.11-1802/ts.015917

Abstract

In this study, barley was fermented. The effects of germination techniques on the water holding capacity, water solubility, fat holding capacity and texture of barley were studied. The "olfactory" identification of PCA model was established by using electronic nose. The results showed that the fat holding capacity and water solubility of barley were increased by 1.06 and 9.5 times, respectively; while the water holding capacity decreased slightly by 2.78%.The results showed that the hardness of barley flour was significantly increased after germination, while chewiness, cohesiveness and springiness were significantly decreased. In addition, the electronic nose PCA model can distinguish between barley before and after germination. This study provides a theoretical basis for the development of highland barley food with different food characteristics, and lay the foundation for the detection of germinated barley and no-germinated barley.
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