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作者	单位
丁捷，赵雪梅，刘春燕，唐婷婷，张雨薇，肖猛，秦文	（1.四川旅游学院，四川成都 610100；2.四川农业大学食品学院，四川雅安 625000 3.沈阳农业大学食品学院，辽宁沈阳 110866）

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中文摘要:

为寻求速冻青稞鱼面加工品质的客观评价方法，筛选适宜加工速冻青稞鱼面的优良青稞品种，选取10个青稞品种，根据主成分分析和灰色关联度筛选关联度较大的核心青稞理化指标作为自变量，以PLS方法建立评价模型筛选适宜速冻青稞鱼面加工的品种。结果表明：（1）与成品鱼面品质综合评分关联度较大的7个青稞理化指标是蛋白质含量、灰分含量、总淀粉含量、直链淀粉含量、β-葡聚糖含量、b值、水分含量，其中，青稞蛋白质含量关联度最大（0.703）；（2）基于青稞籽粒理化指标的速冻青稞鱼面品质预测模型预测效果良好，可靠性较高；（3）适宜鱼面加工的青稞籽粒理化指标最佳取值范围：直链淀粉含量26.02%~28.97%，总淀粉含量60.56%~63.17%，蛋白质含量9.02%~10.61%，灰分含量1.13%~1.39%，水分含量9.83%~11.46%，β-葡聚糖含量6.00%~7.96%，b值12.27~18.15。

英文摘要:

In order to establish objective quality evaluation methods for quick-frozen highland barley fish noodle and acquire some superior hulless barley varieties suitable for processing fish noodles, ten varieties were tested in this study.The physicochemical properties of grain were measured and analysed through principal component and grey relative method, and the major target characters affecting the noodle quality were studied, which is established by the PLS method to select the optimal ranges of index for quick-frozen highland barley fish noodles processing.Results showed that the kernel physio-chemical properties, including the protein content, total starch, moisture, amylase, and β-glucan and b value.Among them, the protein content was most closely linked to the noodle quality, with coefficient of 0.703.The good preference and high reliability of the model could be indicated by experiments and practice, which could predict quick-frozen highland barley fish noodles quality based on the core measures of the kernel physio-chemical properties.The optimum range of quality index of highland barley was 26.02%-28.97% for amylose content, 60.56%-63.17% for total starch content, 9.02%-10.61% for protein content, 1.13%-1.39% for ash content, 9.83%-11.46% for water content,6.00%-7.96% for β-glucan content, and 12.27-18.15 for b value.

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