发芽大麦茶制备工艺及茶汤营养特性研究.docx

发芽大麦茶制备工艺及茶汤营养特性研究雄*张端莉，桂 余，刘( 西南大学食品科学学 发芽大麦茶制备工艺 及茶汤营养特性研究 雄* 张端莉，桂 余，刘 ( 西南大学食品科学学院，重庆 400716) 摘 要: 发芽后的大麦中还原糖和氨基酸含量得到很大提高，故以发芽大麦为原料，研制发芽大麦茶制备工艺。在单 3 因素的基础上，通过水浸出物和感官评分两个指标综合考虑，设计 L9 ( 3 ) 两个指标的正交设计，对制备工艺进行优化， 得出最佳工艺。结果表明发芽大麦茶的最佳加工工艺: 发芽时间 3d，烘烤时间 25min，烘烤温度 170℃ 。此时的发芽大 麦茶水浸出物含量为 1.667g /100mL。烘烤温度和时间直接制约着大麦茶茶汤营养成分的损失，温度越高，时间越长， 营养成分损失量就越大。在最佳烘烤条件( 170℃ ，25min) 制作下，蛋白质( 0.3% ) 、氨基酸( 0.32% ) 、还原糖( 6.32% ) 和 β－ 葡聚糖( 0.49% ) 含 量 较 低，但 此 条 件 下 有 一 部 分 可 溶 性 物 质 增 加，如 可 溶 性 糖 ( 3.84% ) 和 可 溶 性 膳 食 纤 维 ( 8.90% ) ，分别增长了 8.3% 和 38.2% ，且此烘烤温度和时间下其感官综合评价最佳，其麦香味浓、茶汤色泽棕黄透亮、 滋味纯正，回味悠长。 关键词: 发芽大麦茶，加工工艺，茶汤，营养成分 Study on process optimization for germination barley tea and the nutrition characteristics of tea infusion ZHANG Duan－ li，GUI Yu，LIU Xiong* ( College of Food Science，Southwest University，Chongqing 400716，China) Abstract: The reducing sugar and amino acids content in barley have been greatly improved after germination，it could be substantially extended if their flavour properties and flavour stability were better known.So this paper took a research into the germination barley tea with the barley. The optimal process of germination barley tea was obtained using double－ index orthogonal experiment. It is aqueous extract and sensory score of the germination barley tea infusion. The results showed as follows，germination time was 3days，roasting time was 25 minutes， roasting temperature was 170℃.And the content of aqueous extract content was 1.667g /100mL.However，roasting temperature and time directly determined the nutrient damage of the barley tea infusion.Meanwhile，the higher the temperature，the longer the roasting time，the more nutrient in the barley tea infusion lost. When roasting temperature and time was 170℃，25min，the contents of proteins，amino acids，reducing sugar，β － glucan were lower than other conditions in the barley tea infusion，they were 0.3% ，0.32% ，6.32% and 0.49% respectively.But the parts of the soluble substances increased on this condition，such