不同品种高粱的加工特性与利用研究  

Study on the Processing Characteristics and Utilization of Sorghum in Different Varieties

作　　者：段冰[1] 杨玲[1] 郭旭凯[1] 郭睿[1] 邵强[1] 温贤将 DUAN Bing;YANG Ling;GUO Xu-kai(Sorghum Institute,Shanxi Academy of Agricultural Sciences,Jinzhong,Shanxi 030600)

机构地区：[1]山西省农业科学院高粱研究所

出　　处：《安徽农业科学》2020年第1期193-195,210,共4页Journal of Anhui Agricultural Sciences

基　　金：晋中市科技局重点研发项目(Y182016);国家谷子高粱产业技术体系项目(CARS-06-13.5-A30);山西省农业科学院“农谷”研发专项(YCX20182029)

摘　　要：收集2017年我国高粱产区的10个高粱样品,进行了籽粒品质、淀粉性质和糊化特性的研究。结果表明,糯高粱整体出酒率较高,粳高粱中通杂108、龙杂17号、晋杂22号的出酒率较高,适合酿造清香型大曲白酒;吉杂124和锦杂106的抗性淀粉含量较高且热稳定性好,可应用于食品加工业。10 kinds of sorghum varieties,which were collected from sorghum region of China in 2017,were studied from the grain quality,starch properties and gelatinization characteristics.The results showed that the overall alcohol yield of glutinous sorghum was higher;among the non-glutinous sorghum varieties,the alcohol yield of Tongza 108,Longza 17 and Jinza 22 was higher.The resistant starch content of Jiza 124 and Jinza 106 were high and the thermal stability was good,which could be applied in food processing industry.

关 键 词：高粱 品质 淀粉 糊化特性 出酒率 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]