不同品种小米质量评价研究

Preliminary Study on Quality Evaluation of Different Millet Varieties

为了评价小米的品质质量,以山东章丘龙山小米、山东金乡金米、山西沁县黄小米、河北桃花米、“张杂谷”10号、“张杂谷”5号和“张杂谷”3号为研究对象,通过对其蛋白质、脂肪和淀粉含量的比较,小米的色泽、大小、均匀性、气味等感官评价,并结合小米粥、小米饭等成品的色泽、气味、适口性等食味指标,进行各类小米品质质量的初探。结果表明,张杂谷5号蛋白质含量最高,可达到12.8%,张杂谷3号脂肪含量最高,可达到3.6%,张杂谷3号淀粉含量最高,可达65.3%;通过感官评价发现,张杂谷3号相对好一些;通过食味指标发现山西沁县黄小米、河北桃花米、“张杂谷”5号更适合做米饭食用;山东章丘龙山小米、山东金乡的金米、“张杂谷”3号、“张杂谷”10号更适合煮稀饭食用。

In order to evaluate the quality of millet,in this paper,yellow millet in Qin county of Shanxi province,Long Shan millet in Zhang Qiu of Shandong province,golden rice in Jin township of Shandong province,peach blossom rice in Hebei province,"Zhang za gu"no 3,"Zhang za gu"no 5,"Zhang za gu"no 10"are taken as the research objects.through the comparison of protein,fat and starch contents,the sensory evaluation of millet such as color,size,uniformity and smell is carried out,and the quality and quality of various kinds of millet are discussed in combination with the color,smell and palatability of finished products such as millet porridge and rice.