食品与发酵工业2016，Vol.42Issue(5)：167-171,5.DOI:10.13995/j.cnki.11-1802/ts.201605028
大麦预处理方法对大麦饮料品质的影响
Effect of pretreatment on the quality of barley beverage
摘要
Abstract
Barley is rich in nutrition,however its deep processed product is few.Cereal beverage has become popular since it's good for health,but good stability and sensory is hard to obtain by traditional pretreatment methods.Using high temperature and hydrothermal extrusion treatment could be an alternative for traditional pretreatment.The effect of this pretreatment on the quality of barley beverage was investigated.Untreated,baked or extruded Barley flours were used for beverage and their effect o on the soluble dietary fiber (SDF) content,soluble solids content,centrifugal sedimentation rate,protein content,color and sensory score of barley beverage were investigated.By comparison the results,we concluded that extruding is the most suitable pretreatment method since the beverage is the best in all aspects.Compared to traditional pretreatment like simply milling and baking,extruding can give barley beverage better quality.Therefore,this technology could be used in the production of cereal beverage.关键词
植物蛋白/热处理/烘烤/挤压/谷物饮料Key words
plant protein/heat treatment/bake/extrude/cereal beverage引用本文复制引用
范晓波,刘通通,张晖,夏肖肖,王立,钱海峰,齐希光,陈依萍..大麦预处理方法对大麦饮料品质的影响[J].食品与发酵工业,2016,42(5):167-171,5.基金项目
国家十二五科技支撑计划项目“现代杂粮食品加工关键技术研究与示范”(编号2012BAD34B08)资助 （编号2012BAD34B08）
