几种青海青稞面制品品质分析

Quality Analysis of Several Hulless Barley Flour Products in Qinghai

本文对以青稞为原料开发的青稞挂面、青稞鲜面、青稞面粉的理化指标、营养成分和感官要求进行综合分析,并通过与传统产品对比,分析青稞制品的品质特性。结果表明,青稞面粉中膳食纤维和β-葡聚糖分别约是小麦面粉的15倍和11倍,青稞挂面和鲜面中的膳食纤维、β-葡聚糖含量也明显优于传统制品,营养成分含量高。从感官上来看,青稞面粉更细,相应制品具有青稞的独特香味,色泽、气味诱人,口感顺滑。同时,青稞制品各类理化指标均优于标准,达到食品安全标准。可见,青稞制品是一种营养物质丰富、健康可靠、口感适宜的天然绿色食品。

In this paper, several kinds of Qinghai hulless barley flour products developed with hulless barley as raw material, the physicochemical index, nutrient composition and sensory requirements of hulless barley noodles, hulless barley fresh surface and hulless barley flour are comprehensively analyzed, and the quality characteristics of hulless barley products are analyzed by comparing with traditional products.The results showed that the content of dietary fiber and β-glucan in hulless barley flour was about 15 times and 11 times that of wheat flour, respectively. The content of dietary fiber andβ-glucan in hulless barley noodles and fresh noodles was also significantly higher than that of traditional products, with high nutrient content.From the sensory point of view, hulless barley flour is thinner, the corresponding products have the unique fragrance of hulless barley, the color and smell is attractive, and the taste is smooth. At the same time, hulless barley products all kinds of physical and chemical indicators are better than the standard, to meet food safety standards. Therefore, hulless barley products are a kind of natural green food rich in nutrients, healthy and reliable, and suitable in taste.