发芽红高粱营养成分分析及其在蛋糕中的应用  

Quality Changes of Germinated Red Sorghum and Its Application in Cake

作　　者：易翠平[1] 李艳[1] 姚辰[1] 汪霞丽 盛灿梅[1] 吴木英 袁丽柳 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114 [2]湖南省食品质量监督检验研究院,湖南长沙410111

出　　处：《食品科学》2015年第8期145-149,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD34B08)

摘　　要：为扩大红高粱作为食品配料的应用范围,对比分析红高粱和发芽14 h红高粱的营养成分,并将其应用于蛋糕中。结果表明:发芽前后红高粱的灰分、脂肪、蛋白质、碳水化合物、膳食纤维含量没有显著变化,氨基酸总含量由(7.18±0.01) g/100 g增加到(8.18±0.01)g/100 g,单宁含量由0.64%降低到0.52%,VB1含量由0.076 7 mg/100 g增加到0.078 5 mg/100 g。将2种高粱粉分别按照质量分数0%、2.5%、5.0%、7.5%、10.0%的添加量替换面粉用于蛋糕的制作,结果表明,5.0%红高粱、10.0%发芽红高粱的替代量对蛋糕的感官、比容和硬度不会造成不良影响。In order to broaden the utilization of red sorghum as food ingredients, we compared the nutritional composition of 14 h germinated red sorghum with that of ungerminated red sorghum and investigated the application of germinated red sorghum in cakes. The results showed that the contents of ash, fat, protein, carbohydrate and dietary fiber in ungerminated red sorghum were not significantly different from those of germinated red sorghum, while total amino acids increased from(7.18 ± 0.01) g/100 g to(8.18 ± 0.01) g/100 g, tannin decreased from 0.64% to 0.52%, and vitamin B1 increased from 0.076 7 mg/100 g to 0.078 5 mg/100 g. Additionally, germinated and ungerminated red sorghum were applied in cakes to replace 0%, 2.5%, 5.0%, 7.5% and 10.0% wheat flour. It was found that the maximum amounts of ungerminated and germinated red sorghum added to cakes were 5.0% and 10.0%, respectively. These quantities can be acceptable as judged by the sensory evaluation, specific volume and hardness of cakes.

关 键 词：发芽 红高粱 品质 蛋糕 应用 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]