不同米色谷子蒸煮品质研究  

Study on the cooking characteristics of foxtail millet with different grain color

作　　者：张义茹 郭静 张韶 韩渊怀[2] 李红英[2] Zhang Yiru;Guo Jing;Zhang Shao;Han Yuanhuai;Li Hongying(Department of Biology,Taiyuan Normal University,Yuci,030619;College of Agriculture,Shanxi Agricultural Uni-versity,Taigu,030801,China)

机构地区：[1]太原师范学院生物系,山西榆次030619 [2]山西农业大学农学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2021年第4期1-8,共8页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金(31471556,32070366);山西省高等学校科技创新项目(2020L0533).

摘　　要：[目的]米色是谷子外观品质的重要性状,影响消费者的直观评判,本文旨在探究不同米色谷子蒸煮品质差异。[方法]以黄米晋谷21、白米牛毛白为研究材料,测定米色、糊化特性、米汤固形物、米粥风味、脂肪酸构成等指标并分析。[结果]晋谷21米色色差参数均与牛毛白差异显著,b*值(黄蓝色度)高,米色深黄,牛毛白L*值(明亮度)高,光泽度较好;RVA特征值表明除崩解值外,晋谷21的峰值黏度、热浆黏度、最终黏度、回生值、消减值、糊化时间均低于牛毛白,糊化温度略高;晋谷21的米汤固形物含量显著高于牛毛白;晋谷21小米粥比牛毛白有更多的香味物质富集和修饰,对晋谷21和牛毛白米粥风味贡献较大的物质分别有13种和11种,反,反‐2,4‐癸二烯醛、正己醛、1‐辛烯‐3醇、辛醛、壬醛、2‐正戊基呋喃、(E)‐2‐壬烯醛、正壬醇、反,反‐2,4‐壬二烯醛和十二醛为小米粥中的关键风味物质。晋谷21与牛毛白的脂肪酸构成基本相同且无显著差异,小米主要脂肪酸为棕榈酸、硬脂酸、亚油酸、油酸、亚麻酸、花生酸和山嵛酸。[结论]晋谷21蒸煮品质综合指标比牛毛白好,2种米色谷子品质差异较大。[Objective]Millet color is important to the appearance quality of foxtail millet,which affects the intuitive judgment of consumers.[Methods]In order to understand the cooking quality of different millet colors,the cooking characteristics of the yellow millet,Jingu 21,and white millet,Niumaobai were studied by analyzing the millet color,gelatinization characteristics,solid content of millet porridge,flavor of the porridge and fatty acid composition.[Results]Color parameters of Jingu 21 were significantly difference from that of Niumaobai,the highest b*value showed that the millet color of Jingu 21was deep yellow,but the millet color of Niumaobai was lightness.The RVA characteristic value indicated that except for the disintegration value,the peak viscosity,hot slurry viscosity,final viscosity,regeneration value,reduction value and gelatinization time of Jingu 21 were lower than that of Niumaobai,but the gelatinization temperature was slightly higher.The solid content of millet porridge of Jingu 21 is significantly higher than that of Niumaobai.The millet porridge of Jingu 21 was rich in much more volatile compounds than Niumaobai,and 13 and 11 kinds of volatile compounds contributed to the flavor of the millet porridge of Jingu 21 and Niumaobai,respectively.Especially,trans,trans-2,4-decadienal,hexanal,1-octen-3-ol,octanal,nonanal,2-pentylfuran,(E)-2-nonenal,nonanol,trans,trans-2,4-nonadienal and dodecanal were likely to make great contribution to the aroma of millet porridge.The fatty acid composition of Jingu 21 and Niu maobai were almost the same and there was no significant difference.The main fatty acids of millet were palmitic acid,stearic acid,linoleic acid,oleic acid and linolenic acid arachic acid and behenic acid.[Conclusion]The comprehensive cooking quality indexes of Jingu 21 were better than Niumaobai,The quality of two varieties was different.

关 键 词：米色 糊化特性 米汤固形物 风味 脂肪酸 

分 类 号：S515[农业科学—作物学]