摘要
本研究对黑龙江省栽种的几个主要谷子品种进行化学组分、物理特性和加工品质等指标的测定。结果显示,不同品种小米的化学组分含量存在差异,尤其是脂肪和灰分含量差异显著。小米的粒径大小与千粒重和脱皮率呈显著的正相关。吸水率与水分含量呈负相关关系。当小米的水分含量在9.9%～10.5%时,持水力最佳;水分含量为10.2%时,小米的硬度最大。
This study measured chemical compositions, physical properties and some indexes of processing quality of 7 millet cultivars in Heilongjiang area, northeast China. The results showed that the chemical compositions of different millet varieties were different, especially in fat and ash contents. Moreover, the size of millet grain was positively correlated with the 1000-grain weight and the decortication rate, while the water absorption had a negative correlation with the moisture content. When the moisture content of millet wais between 9.9% and 10.5%, the water holding capacity was the highest; when the moisture content was 10.2%, the hardness was the maximum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第13期41-43,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD02B01)
关键词
小米
品种
组分
物理特性
加工特性
millet
cultivars
compositions
physical properties
processing characteristics
