作　　者： (李星）; (王海寰）; (沈群）;

机构地区： 国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室中国农业大学食品科学与营养工程学院,北京100083

出　　处： 《中国食品学报》 2017年第7期248-254,共7页

摘　　要： 选取包括陕西、河北、山西等地的15种小米为研究对象,研究不同品质小米主要化学成分含量和小米淀粉的糊化特性。结果表明:不同品种小米的蛋白和淀粉含量存在显著差异,其中粗蛋白含量范围10.09%~14.35%,粗淀粉含量范围70.90%~82.75%;而水分和脂肪含量差异性不明显。另外,同一产区的不同品种小米化学成分之间也存在差异性。如山西省小米的蛋白质含量变化范围在11.08%~14.00%之间,淀粉含量的变化范围为70.90%~81.63%,其中晋谷41号和长农35号的蛋白质和淀粉含量相近,余三、长生07号的蛋白质和淀粉含量相近,黄金米的蛋白质含量最高为14.00%;脂肪和水分含量不存在显著差异性。不同地区、品种的小米淀粉的糊化特性也存在较大差异,其中赤谷6号的峰值黏度为2720.7 c P,显著高于其它品种,说明其淀粉的膨胀性能较好,长农35号和黄金米的消减值显著低于其它品种,说明这两个品种可能具有更好的食用品质。实际生产中,可根据不同加工目的选择小米品种。 In order to offer theoretical references for the application of millet starch and the screening of cultivars with good processing suitability, 15 varieties of millet were selected to systematically study the chemical composition and pasting properties and values of starches from these millet. The results show： the presence of protein and starch content of different varieties of millet significant difference, wherein the protein content in the range of 10.09%-14.35%, the starch content in the range of 70.90%-82.75%; moisture and fat content and the difference was not significant. In addition, there are also differences between the different varieties of millet producing the same chemical composition. Such as protein content varies between Shanxi millet 14.00%-11.08%, ranging starch content of 70.90%-81.63%, including protein and starch Jingu No. 41 and No. 35 Changnong similar content, more than three, longevity on the 7th of protein and starch content similar to the protein content of gold up to 14.00%; fat and moisture content there is no significant difference; There is a big difference between different regions, peak viscosity of starch varieties of millet, breakdown,aging value, pasting temperature, minimum viscosity, etc. The peak viscosity of Akatani 6 is significantly higher than other varieties, indicating better performance of their swelling starch; The setback of Changnong 35 and Golden Rice are significantly lower than other varieties, indicating that these two species may have better food quality. Therefore, you can choose different millet varieties according to different processing purposes.

关 键 词： 小米 品质 淀粉 糊化特性