分别对3种经过不同处理的大麦做出的饮料进行研究,得出挤压是最适合的预处理方法.另对制作大麦饮料过程中的挤压工艺和酶解工艺进行初步研究.挤压工艺中,采用挤压末端温度140℃,物料水分22％,进料速度0.8(进料螺杆转速18 r/min),挤压螺杆转速100 r/min的条件,可使原料最大程度的糊化.酶解工艺中,在淀粉酶用量30 U/g,酶解时间60 min,酶解温度60℃,料液比1∶10的条件下,可制作出最佳的大麦饮料.%Barely after three different pretreatments was used as raw material to make barely beverage, respectively. Through the comparison, draw extrusion was the most suitable pretreatment method. For barely beverage production, the extrusion process conditions and enzyme hydrolysis were studied. The optimal extrusion conditions were as follows: extrusion temperature of 140℃ , water content of 22% ,feeding speed of 0. 8 (feed screw speed as 18 r/min) ,screw speed of 100 r/min,the gelati-nization degree of material could reach maximum; The optimal enzyme hydrolysis conditions were as that., amylase addition a-mount of 30 U/g, reaction temperature of 60℃ .reaction time of 60 min, solid-liquid ratio of 1 : 10. Under these conditions,the barely beverage quality was better.
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