食品与发酵工业2018，Vol.44Issue(1)：121-125,5.DOI:10.13995/j.cnki.11-1802/ts.015536
不同产区青稞原料成分差异性与酿造适用性的分析
Macro-nutrition composition and brewing capability of tibetan hulless barley in different producing areas
摘要
Abstract
The macro-nutrition composition and brewing capability of forty sample highland barley from Tibet,Sichuan,Gansu and Heilongjiang were studied.The results showed the water,protein,starch and dextran content of the barley in different producing areas were very similar,but amylopectin content varied.The total starch content of the barley from Tibet,Sichuan and Heilongjiang areas were higher,and has relatively large amylopectin.The protein and dextran content were relatively low,which is more suitable for the brewing.关键词
青稞/成分差异性/酿造适用性Key words
Hulless barley/composition differences/brewing applicability引用本文复制引用
金玮鋆,张晓蒙,郝建秦,张玉红,薛洁,谷方红..不同产区青稞原料成分差异性与酿造适用性的分析[J].食品与发酵工业,2018,44(1):121-125,5.基金项目
国家现代农业产业技术体系建设专项(CARS-05-01B) （CARS-05-01B）
特色农产品加工技术与产品开发(Z2016B01N04) （Z2016B01N04）
