大麦营养丰富,但长期以来其深加工食品一直匮乏.谷物饮料因营养健康而受消费者欢迎,但传统的预处理方式所制饮料存在稳定性差、感官不佳等问题.挤压处理因同时具有高温和水热处理的优势为谷物饮料原料预处理提供了新思路.文中研究了大麦预处理方法对大麦饮料品质的影响.分别用未经热处理的、烘烤后的和挤压膨化后的大麦制备饮料,分析预处理方法对大麦饮料的膳食纤维含量、可溶性固形物含量、离心沉淀率、蛋白含量、饮料色泽以及感官品质的影响,研究发现在实验条件下,挤压膨化饮料以上各个指标都显著优于其他2组(P＜0.05),且品质良好.相对于传统的简单粉碎和烘烤处理方式,挤压预处理可以获得品质更好的大麦饮料,挤压工艺可运用在谷物饮料的生产中.%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.
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