炒制对青稞糌粑粉品质及贮藏稳定性的影响

Effect of Frying on Quality and Storage Stability of Highland Barley Zanba Flour

为探究炒制对青稞全谷物品质的影响以及糌粑粉在贮藏期间的品质稳定性变化,该研究对不同炒制条件下青稞糌粑粉及炒制前后青稞粉原料与糌粑粉产品的品质进行检测,并测定糌粑粉在加速贮藏条件下氧化指标的变化。研究发现,炒制功率为1 300 W、炒制时间为6 min、水分含量为20%时,糌粑粉的综合评分最高;与青稞粉相比,经高温炒制后,糌粑粉的脂肪、淀粉、粗纤维及抗氧化物质含量均显著减少,脂肪酸值、过氧化值、酶活性均降低,丙二醛值增加;风味物质中醛类和杂环类化合物含量明显增加,酮类和烯烃类含量明显减少。加速贮藏期间,糌粑粉的脂肪含量下降,过氧化值上升,脂肪酸值、丙二醛值和酶活性均呈先上升后下降的趋势;糌粑粉在加速贮藏15 d(相当于常温贮藏120 d)后出现氧化劣变。该研究明确了糌粑粉在炒制及贮藏期间的品质变化情况,为实现糌粑粉的工业化生产提供了理论参考。

In order to explore the effect of frying on the quality of whole grain of highland barley and the change of quality stability of Zanba flour during storage,in this study,the quality of highland barley Zanba flour under different frying conditions and the quality of highland barley flour raw materials and Zanba flour products before and after frying are detected,and the change of the oxidation indexes of Zanba flour under accelerated storage conditions is determined.The results show that the comprehensive score of Zanba flour is the highest when the frying power is 1300 W,the frying time is 6 min and the moisture content is 20%.Compared with highland barley flour,after high-temperature frying,the content of fat,starch,crude fiber and antioxidant substances decreases significantly,the fatty acid value,peroxide value and enzyme activity decrease,and the malondialdehyde value increases.The content of aldehydes and heterocyclic compounds increases significantly,while the content of ketones and alkenes decreases significantly.During the accelerated storage period,the fat content of Zanba flour decreases,the peroxide value increases,the fatty acid value,malondialdehyde value and enzyme activity increase firstly and then decrease.After 15 d of accelerated storage(equivalent to 120 d of normal-temperature storage),Zanba flour is oxidized and deteriorated.In this study,the quality change of Zanba flour during frying and storage is clarified,which has provided theoretical references for the industrial production of Zanba flour.