山西十种小米理化指标及蒸煮特性研究

Study on Physicochemical Indices and Cooking Characteristics of Ten Kinds of Millet

以山西十种主推谷子碾制小米为研究对象,分析其主要物理性状、矿质元素含量、色差变异和小米粥、小米饭的感官评价特性。结果表明,小米粒径与千粒重呈正相关,晋谷61、晋谷54、晋谷21千粒重、粒径数值较大;室温放置半年后晋谷21、晋汾107黄度值和明度值变幅较小,商品稳定性好,黄度值和色差值呈正相关,明度值呈负相关。不同品种小米钙、硒变幅分别在0.013%~0.018%、0.237~0.352 mg/kg之间,铁、锌变幅在22.6~32.0 mg/kg、25.3~30.3 mg/kg之间,品种间差异显著;晋汾107钙、硒含量最高,晋谷21铁含量最高,晋谷61锌含量最高,为谷子品种的功能定位提供了很好的依据。综合各因素对比,除社会上主推近30年的品种晋谷21外,晋汾107综合性状较好,稳定性好,可作为优质新品种大力推广。

Taking ten main varieties of millet in Shanxi as research objects,the main physical properties,mineral element content,chromatic aberration variation and sensory evaluation characteristics of millet congee and rice were analyzed.The results showed that millet grain size was positively correlated with 1000-grain weight.The 1000-grain weight and grain size of Jingu 61,Jingu 54 and Jingu 21 were larger.The yellowness and brightness values of Jingu 21,Jinfen 107 changed slightly after six months storage at room temperature,and the stability of commodity was good.The yellowness value was positively correlated with the color difference value,while negatively correlated with the brightness value.The variation of calcium and selenium in different millet varieties ranged from 0.013~0.018% and 0.237~0.352 mg/kg,respectively,with no significant difference among different varieties.The variation of iron and zinc ranged between 22.6~32.0 mg/kg and 25.3~30.3 mg/kg.Jinfen 107 had the highest iron content,Jingu 61 had the highest zinc content,and Fenxuan 3 had the highest selenium content,which provided a good basis for the functional orientation of millet varieties.Based on the comparison of various factors,except Jingu 21,which has been promoted for nearly 30 years in the society,Jinfen 107 has good comprehensive characters and good stability,and can be promoted as a high-quality new variety.