黑龙江主栽小米品种品质特性及其相关性分析  

Analysis Correlation and Quality Properties on Main Cultivar Millets in Heilongjiang Province

作　　者：穆秋霞 崔素萍[1] 张卓敏 张洪微[1] 祝令文 钱丽丽[1] 左豫虎[3] Mu Qiuxia;Cui Suiping;Zhang Zhuomin;Zhang Hongwei;Zhu Lingwen;Qian Lili;Zuo Yuhu(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Longjiang County E-Commerce Incubation Center,Qiqihaer 161100;Agronomy College,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]龙江县电子商务孵化中心,齐齐哈尔161100 [3]黑龙江八一农垦大学农学院,大庆163319

出　　处：《中国粮油学报》2019年第7期26-32,67,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401200);黑龙江省大庆市科技局项目(zd-2016-080);黑龙江省研究生创新科研项目(YJSCX2016-Y40)

摘　　要：对6种黑龙江主栽小米的糊化特性、质构特性、营养品质和感官品质等品质特性及其相关性进行了研究。研究结果表明:6个品种的直链淀粉质量分数在14.56%~19.72%之间,主要为低直链淀粉;粗蛋白质质量分数在9.27%~11.88%之间;粗脂肪质量分数在2.63%~3.83%之间。直链淀粉含量与小米粉的黏着性呈正相关;支链淀粉、直链淀粉及粗淀粉含量与糊化时间和糊化温度呈负相关,与其他糊化特性呈正相关。质构特性与支直比、粗脂肪含量、粗蛋白质含量呈负相关,与其他营养成分含量呈正相关。支直比、粗脂肪及粗蛋白质含量与米粥的感官指标呈正相关;小米粥的感官评分与糊化时间和糊化温度呈正相关,与其他糊化指标呈负相关;小米粥各感官指标与质构特性呈负相关。因此,小米的品质特性之间存在着一定的相关性。The gelatinization characteristics,texture characteristics,nutritional quality and sensory quality of six millet varieties grown in Heilongjiang Province and their correlation were analyzed.Also,the Correlation analysis on quality properties was researched.Results indicated that the amylase contents of six varieties was about 14.56%~19.72%,they are mainly low amylose;crude protein contents was about 9.27%~11.88%;crude fat contents was about 2.63%~3.83%.The contents of amylase were positively correlated to the starch adhesive property of the millets;and the contents of amylopectin,amylase,and crude starch were negatively correlated to gelatinization time and gelatinization temperature but positively correlated to other pasting property.The texture property was negatively correlated to the ratio of amylopectin to amylose,contents of crude fat and crude protein but positively correlated to other nutritional ingredient.In addition,the ratio of amylopectin to amylose,contents of crude fat and crude protein were positively correlated to the sensory quality of millets to millets porridge;The sensory score of millets porridge was positively correlated to gelatinization time and gelatinization temperature,and negatively correlated to other pasting property parameters;and the sensory quality of millets porridge was negatively related to all parameters of TPA.Therefore,there was a correlation among the quality properties of the millets.

关 键 词：小米 糊化特性 质构特性 感官品质 相关性分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]