不同小米品种理化品质及感官品质分析与评价

Analysis and Evaluation of Physical and Chemical and Sensory Quality of Different Varieties of Millet

选择10个品种小米,对比理化品质差异,然后分别加工成小米饭、小米粥和小米鲊,通过感官评定结合模糊数学、隶属函数法综合评价不同品种小米的感官品质。结果表明,可溶性糖、粗纤维、粗蛋白、直链淀粉、胶稠度、碱消值分别为1.3%、0.7%、12.09%、7.93%、122 mm、3.7级,感官评价结合模糊数学评价结果显示,贵州品种三月小米得分最高。隶属函数法综合评价结果显示,品质表现最好的分别是山东品种济谷18号、河北品种冀创1号、山西品种汾选8号。胶稠度、直链淀粉、粗蛋白、碱消值、可溶性糖、粗纤维、感官评定在小米综合品质评价中的贡献率分别为18.81%、18.24%、16.03%、15.93%、12.14%、12.14%、6.71%。

Ten different varieties of millet were selected,the differences of physical and chemical quality were compared.The millets were processed into millet rice,porridge and dregs.The sensory quality of different varieties of millet was evaluated by sensory evaluation combined with fuzzy mathematics and membership function method.The results indicated that the average contents of soluble sugar,crude fiber,crude protein,amylose,gel consistency and alkali dissipation value were 1.3%,0.7%,12.09%,7.93%,122 mm and 3.7,respectively.The results of sensory evaluation combined with fuzzy mathematics evaluation indicated that"March millet"from Guizhou had the highest score.Comprehensive evaluation of millet quality of different varieties by subordinate function method,the results indicated that the top three millet varieties with the best quality performance were Shandong variety“Jigu 18”,Hebei variety“Jichuang 1”and Shanxi variety“fenxuan 8”.Gel consistency,amylose,crude protein,alkali dissipation value,soluble sugar,crude fiber and sensory evaluation accounted for 18.81%,18.24%,16.03%,15.93%,12.14%,12.14%and 6.71%of millet comprehensive quality evaluation,respectively.