萌动青稞玫瑰绿茶的工艺研究及营养成分分析
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摘要
为开发高附加值青稞产品,以萌动青稞为主要原料,辅以干玫瑰花和绿茶,采用单因素和正交试验对萌动青稞玫瑰绿茶的制备及工艺进行优化,并对其营养组成进行分析。通过感官评价得到萌动青稞玫瑰绿茶的最佳制备工艺为:烘烤温度200℃,烘烤时间8 min,萌动青稞添加量70%(质量分数),此工艺下萌动青稞玫瑰绿茶的感官评分为90.23分。相比于青稞茶和萌动青稞茶,萌动青稞玫瑰绿茶茶粉及茶汤中总酚、黄酮和γ-氨基丁酸(γ-aminobutyricacid,GABA)的含量显著升高,蛋白质、膳食纤维、β-葡聚糖和淀粉的含量有所降低。
In order to promote the development of high value-added hulless barley products,we took germinated hulless barley as the main raw material,supplemented by dry rose and green tea,and used single factor and orthogonal test to optimize the preparation and technology of germinated highland barley with rose and green tea,and analyzed its nutritional composition. The best preparation process of germinated highland barley with rose and green tea was obtained by sensory evaluation:the baking temperature was 200 ° C,the baking time was 8 min,and the amount of germinated hulless barely was 70 %(mass fraction). The sensory score of germinated hulless barley with rose and green tea was 90.23 points. Compared with hulless barely tea and gemination hulless barley tea,the contents of total phenols,flavonoids,and γ-aminobutyric acid(GABA)in the germination hulless barley with rose and green tea powder and tea broth were significantly higher while the contents of protein,dietary fiber,β-glucan and starch were lower.
In order to promote the development of high value-added hulless barley products,we took germinated hulless barley as the main raw material,supplemented by dry rose and green tea,and used single factor and orthogonal test to optimize the preparation and technology of germinated highland barley with rose and green tea,and analyzed its nutritional composition. The best preparation process of germinated highland barley with rose and green tea was obtained by sensory evaluation:the baking temperature was 200 ° C,the baking time was 8 min,and the amount of germinated hulless barely was 70 %(mass fraction). The sensory score of germinated hulless barley with rose and green tea was 90.23 points. Compared with hulless barely tea and gemination hulless barley tea,the contents of total phenols,flavonoids,and γ-aminobutyric acid(GABA)in the germination hulless barley with rose and green tea powder and tea broth were significantly higher while the contents of protein,dietary fiber,β-glucan and starch were lower.
引文
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[2]KAUKOVIRTA-NORJA A,WILHELMSON A,POUTANEN K.Germination:A means to improve the functionality of oat[J].Agricultural and Food Science,2004,13(1):100-112
[3]鲍会梅.大豆发芽过程中成分变化及营养特性的研究[J].食品工业,2015(4):293-296
[4]申瑞玲,绍舒,董吉林.萌动青稞的研究进展[J].粮油食品科技,2015(3):21-25
[5]樊丹敏,莫新春.茉莉花苦荞茶饮料加工工艺研究[J].食品研究与开发,2016,37(3):111-113
[6]杜艳,郝静,李若旦才让,等.青稞黄豆复合谷物蛋白饮料研发[J].饮料工业,2010,13(1):24-26
[7]王明磊.一种青稞保健茶饮品及其加工工艺:102422950 A[P].2012-04-25
[8]肖诗明,张忠,向忠华.“节节”苦荞麦茶的研制[J].食品科技,2007,32(2):199-201
[9]Association of official Agricultural Chemists.AOAC Official Method992.16.Total Dietary Fiber Enzymatic-Gravimetric Method[S].America:AOAC International,2005
[10]Association of official Agricultural Chemists.AOAC Official Method995.16.β-D-Glucan in Barley and Oats[S].America:AOAC International,2000
[11]AINSWORTH E A,GILLESPIE K M.Estimation of total phenolic content and other oxidation substrates in plant tissues using FolinCiocalteu reagent[J].Nature Protocols,2007,2(4):875-877
[12]王静霞,黄艳菲,赵小燕,等.荞麦和商品苦荞茶中总黄酮的含量测定[J].食品工业科技,2013,34(2):58-60
[13]赵国群,王维.比色法快速测定γ-氨基丁酸含量[J].食品研究与开发,2015(10):85-89
[14]洪稹.玫瑰花营养成分分析及花青素稳定性研究[J].中国食物与营养,2011,17(10):74-77