黄米品质特性研究  

Quanlity Characteristics of Proso Millet

作　　者：杜春微 高梦晗 刘庆 吕璇 杜双奎[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品工业》2018年第2期83-87,共5页The Food Industry

基　　金：西北农林科技大学大学生创新创业训练计划项目(编号201610712067);陕西省农业科技攻关项目(2012K02-14)

摘　　要：以四种不同的糜子为原料,脱去皮壳后得到黄米,对其理化特性、蒸煮特性和糊化特性进行分析。结果表明,四种黄米的碳水化合物、粗蛋白、粗脂肪、粗纤维和灰分平均含量分别为77.5%,10.1%,1.9%,2.1%和0.9%,蛋白质、粗纤维含量较高,矿物元素以K、Mg和Ca为主;黄米溶解度和膨胀度随着温度升高而增加;黄米在20 min内吸水达到饱和,具有良好的蒸煮品质;抗性淀粉含量低,蒸煮后四种黄米的RS含量均明显增加;四种黄米粉的起糊温度、峰值黏度、破损值、最终黏度和回生值平均为63.9℃,720.3 RVU,192.3 RVU,824.0 RVU和296.0 RVU。不同品种黄米粉间的糊化特性存在差异。The physical and chemical properties, cooking characteristics and gelatinization characteristics of four proso millets were analyzed. The results showed that the average contents of carbohydrate, crude protein, crude fat, crude fiber and ash in the four proso millets were 77.5%, 10.1%, 1.9%, 2.1% and 0.9%, respectively. The content of protein and crude fiber ofproso millets was higher than other crop. K, Mg and Ca were main mineral elements. The solubility and swelling degree of proso millets were increased with the increase of temperature. The proso millets were saturated with water in 20 min, and it had good cooking quality. The content of resistant starch in native proso millets was low, and the RS contents of cooked proso millets were significantly increased. The average pasting temperature, peak viscosity, breakdown, final viscosity and setback of the four proso millet flour were 63.9 ℃, 720.3 RVU, 192.3 RVU, 824.0 RVU and 296.0 RVU, respectively. The gelatinization characteristics of different varieties of proso millet flour were difference.

关 键 词：黄米 理化特性 蒸煮特性 糊化特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]