食品科学 ›› 2020, Vol. 41 ›› Issue (9): 23-29.doi: 10.7506/spkx1002-6630-20190408-097

• 基础研究 • 上一篇    下一篇

不同品种小米蒸煮食味品质评价及比较

张凡,李书田,王显瑞,沈群   

  1. (1.中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室,国家果蔬加工工程技术研究中心,北京 100083;2.赤峰市农牧科学研究院谷子研究所,内蒙古 赤峰 024031)
  • 出版日期:2020-05-15 发布日期:2020-05-15
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-07-13.5);“十三五”国家重点研发计划重点专项(2017YFD0401202)

Comparative Evaluation and Analysis of Cooking and Eating Quality of Different Foxtail Millet Varieties

ZHANG Fan, LI Shutian, WANG Xianrui, SHEN Qun   

  1. (1. Key Laboratory of Plant Protein and Grain Processing, Beijing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Research Institute of Millet, Chifeng Academy of Agriculture and Animal Science, Chifeng 024031, China)
  • Online:2020-05-15 Published:2020-05-15

摘要: 为了更好地评价小米的食用品质,本研究以10 种小米为对象,采用模糊感官综合评价以及电子舌技术分析其食味品质,探究不同小米理化特性、蒸煮品质及其相关性。结果表明,‘中谷2号’、‘黄金谷’和‘峰红谷’食味品质最佳,‘赤谷’系列及‘红苗压破车’口感最差。电子舌判别因子分析可以区别分类出不同口感等级的小米粥,与感官评价结果相符。偏最小二乘回归分析建立小米粥感官评价预测模型,其相关系数为0.91。就蒸煮品质而言,‘中谷2号’具有高吸水率、膨胀率、稠度以及黄度值的蒸煮品质特点,反之,‘赤谷’系列及‘红苗压破车’色泽灰暗不明亮,且稠度、固形物含量低。小米粥的食味品质与蛋白质量分数呈极显著负相关(P<0.01),与颗粒直径、硬度和千粒重呈负相关。

关键词: 小米, 蒸煮食味品质, 模糊感官评价, 电子舌

Abstract: In order to better evaluate the eating quality of 10 foxtail millet varieties, fuzzy sensory evaluation and an electronic tongue were used to analyze the eating quality of foxtail millet, and the correlation between the physicochemical characteristics and cooking quality of foxtail millet was studied. Results showed that ‘Zhonggu 2’, ‘Huangjingu’ and ‘Fenghonggu’ had the best eating quality, whereas ‘Chigu 6, 8 and 17’ and ‘Hongmiao Yapoche’ exhibited the worst eating quality. Consistent with the sensory evaluation, the electronic tongue could distinguish and classify millet porridge with different taste levels by discriminant factor analysis (DFA). A prediction?model for sensory evaluation of millet porridge was established by partial least squares regression (PLSR) analysis, with a correlation coefficient up to 0.91. The water absorption rate, expansion rate, consistency value and b* value of ‘Zhonggu 2’ were remarkably high. In contrast, ‘Chigu 6, 8 and 17’ and ‘Hongmiao Yapoche’ showed a faint gray color, and had low consistency value and total solid content. The eating quality of millet porridge was negatively correlated with the protein content (P < 0.01),?as well as grain diameter, hardness and 1 000-grain mass.

Key words: foxtail millet, cooking and eating quality, fuzzy sensory evaluation, electronic tongue

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