黑小米与黄小米Mixolab流变学特性差异研究及其产品应用

Differences between black millet and yellow millet on their nutrients and rheological properties

通过对黑小米和黄小米进行营养组分差异分析,并采用Mixolab对黑小米和黄小米的流变学特性进行测定,研究比较了两者的蛋白质和淀粉等方面的功能特性,并采用3种不同工艺制作了小米锅巴。实验结果表明,黑小米较普通黄小米具有较高的营养价值,尤其在蛋白质、油脂和矿物盐类等方面都优于普通黄小米。Mixolab实验结果表明,黑小米具有较好的蛋白质稳定性、淀粉热黏度稳定性和加工特性。

The differences between components of black millet and yellow millet were analyzed in this work. Besides,the rheological characteristics of black and yellow millet were measured by Mixolab in order to evaluate the functional properties of protein and starch in millet. The product of millet crust were also prepared by three different processing techniques. The results showed that the black millet has a higher nutritional value than the ordinary yellow millet,especially in protein,oil and mineral salts content. The results of Mixolab showed that the black millet had a relative good protein stability,starch thermostability and processing characteristics.