不同淀粉类别高粱品种酿酒相关性能分析  

Analysis on Brewing Properties of Sorghums with Different Starch Categories

作　　者：詹鹏杰[1] 张福耀[1] 王瑞[1] 赵婧[1] 于纪珍[1] 李燕[2] 

机构地区：[1]山西省农业科学院高粱研究所,山西晋中030600 [2]山西省农业科学院,山西太原030006

出　　处：《山西农业科学》2013年第9期897-898,952,共3页Journal of Shanxi Agricultural Sciences

基　　金：现代农业产业技术体系建设专项资金(CARS-06-01-01)

摘　　要：对糯、粳、半糯3种类型高粱的酿酒相关性能进行了比较。结果表明,不同淀粉类别高粱的吸水快慢、吸水率间均有差异,其中,吸水最快的是糯高粱,吸水慢且少的是粳高粱,半糯高粱介于糯高粱与粳高粱之间;糯高粱与粳高粱间吸水率存在显著差异;高粱的耐蒸煮性则与淀粉类别关联性不强。In this paper, the brewing related properties of waxy, japonica, semi-waxy sorghum were compared and it was found that different types of sorghum starch behaved differently in water intake speed and water intake ratio. Among them, the fastest was waxy sorghum, while the most slowly and least was japonica sorghum, and the semi-waxy sorghum was between the other two. Besides, the water intake ratio of waxy sorghum and japonica sorghum were totally different. The tolerance to cooking property was not so strongly associated with starch category.

关 键 词：高粱 籽粒 吸水率 蒸煮性能 

分 类 号：S514.032[农业科学—作物学]