西农黑大穗黑小麦营养特性与蒸煮食品加工品质评价  

Nutritional Characteristics and Processing Quality Assessment of Heidasui Black Wheat

作　　者：燕雯[1] 张正茂[1] 阿尔哈力合.叶热仙巴依 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2012年第19期146-150,共5页Food Science

基　　金：陕西省科技统筹创新工程重大项目(2011KTZB02-01)

摘　　要：以黑小麦品种西农黑优为对照,研究西农黑大穗黑小麦的营养特性及蒸煮加工品质。结果表明:西农黑大穗千粒质量50.81g,高于西农黑优;灰分含量2.38%、蛋白质含量16.49%、总氨基酸含量13.12%,均高于西农黑优;面条感官评价得分84.63,馒头感官评价得分78.07。西农黑大穗黑小麦具有良好的面条加工性能,作为一种黑色食品新原料具有良好的开发前景。The nutritional characteristics and cooking quality of Xinong Heidasui black wheat, a big ear-type black wheat cultivar bred by Northwest A ＆ F University, were studied by comparison with those of Xinong Heiyou cultivar （bred also by the university）. It was found that the 1000-grain weight of Xinong Heidasui was 50.81 g, which was higher than that of Xinong Heiyou. Xinong Heidasui was also higher in the contents of ash, protein and total amino acids than Xinong Heiyou, which were 2.38%, 16.49% and 13.12%, respectively. Noodles and steamed breads processed from Xinong Heidasui scored 84.63 and 78.07 in sensory evaluation, respectively. This study suggests that Xinong Heidasui has excellent suitability for producing noodle and can be seen as a promising new resource for black foods.

关 键 词：西农黑大穗黑小麦 营养特性 品质评价 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]