摘要
以四种不同产地的小米为原料,采用小型单螺杆谷物挤压膨化机挤压膨化,分析小米籽粒性状及理化性质对小米膨化后品质特性的影响。结果表明,在相同处理条件下,不同产地小米膨化度及感官品质差异显著,其中胶州小米膨化度最大为1.752,山西和德州小米膨化度分别为1.668和1.556,济南小米最小为1.427;胶州小米感官品质评价最高为44.432,济南小米最低29.519。不同产地的小米淀粉含量及直链淀粉含量与膨化度及膨化小米感官指标存在显著的相关性,淀粉含量与之呈正相关(r=0.945 7,r=0.973 9),直链淀粉含量与之呈负相关(r=-0.915 8,r=-0.988 6)。
Millet was puffed by single screw extruder with the millet from four different origins as the raw material. The effect of kernel traits and physicochemical properties on the quality characteristics of the products was analyzed. The results showed that under the same processing conditions, the expansion ratio and sensory quality of the millet from different origins were significantly different. Thereinto the expansion ratio of Jiaozhou millet arrived maximum of 1. 752, that of Shanxi and Dezhou millet were 1. 668 and 1. 556 respectively, and Jinan millet was the last one with 1. 427. The sensory quality evaluation of Jiaozhou millet was the highest one up to 44. 432 ,while that of Jinan millet was the lowest with 29. 519. There was significant correlation between millet starch content, amylose content and expansion ratio, sensory quality. The starch content showed positive correlation （ r = 0. 945 7, r = 0. 973 9 ）, while the amylose content showed negative correlation （r = -0.915 8, r = -0. 988 6）respectively.
出处
《粮油食品科技》
北大核心
2013年第5期4-7,共4页
Science and Technology of Cereals,Oils and Foods
基金
"十一五"国家科技支撑计划子课题"优质夏谷新品种选育及抗除草剂材料创新研究"(2006BAD02B02-01-01)
关键词
小米
膨化
膨化特性
millet
puffed
puffing characteristics
