不同水样对小米粥的理化及感官品质的影响

Effects of Different Water Samples on the Physicochemical and Sensory Quality of Millet Porridge

为探究不同煮制水样水质对小米粥理化性质和感官品质的影响,本研究以晋谷21号小米为研究对象,选取8种类型(超纯水、自来水及市售纯净水、矿物质水、天然泉水、天然矿泉水、苏打水、含气矿泉水)共14个水样作为煮制用水,分析了不同水样煮沸前后及其煮制小米粥后的pH值、电导率、矿质元素的变化以及对小米粥色泽、黏度、氨基酸、糖类等的影响。结果表明,各水样煮沸后pH值、电导率有上升趋势且与小米粥的pH值、电导率呈极显著正相关,相关系数(r)分别为0.95和0.87;煮沸水样中Ca^(2+)、Mg^(2+)含量与小米粥的色差a^(*)值呈显著正相关,相关系数(r)分别为0.542和0.538。经电导率过高的水样煮制的小米粥感官品质和色泽较差,同时水样pH值过高也会导致小米粥明亮度下降。各水样主要通过水质离子影响小米粥的理化成分,不同水样对小米粥色泽、黏度及氨基酸成分均有一定影响,其中Na^(+)会增加小米粥的总糖含量,提高甜味,促进组氨酸含量增加;水样中Ca^(2+)、Mg^(2+)含量较高会导致小米粥色泽偏暗。结合感官评分,中性且含有适量矿物质离子的水煮制的小米粥品质较好。本研究结果可为日常生活中小米粥煮制以及企业相关小米粥产品用水的选择提供一定参考意义。

To investigate the effect of different water samples on the physicochemical and sensory characteristics of millet porridge,fourteen water samples at eight types(tap water,ultra-pure water and pure water,mineral water,natural spring water,natural mineral water,soda water,gas-bearing mineral water)were used as cooking water for porridge preparation by Jingu 21 millet.The pH value,conductivity and mineral elements of the water samples were tested before and after boiling,and their effects on the color,viscosity,amino acids and sugars of millet porridge were investigated.Results found that the pH value and conductivity of water sample increased after boiling,and were significant positively correlated with the pH value and conductivity of millet porridge,with the correlation coefficients(r)of 0.95 and 0.87,respectively.Furthermore,a significant positive correlation was observed between the contents of Ca^(2+)and Mg^(2+)in boiling water samples,as well as the color difference a^(*)values of millet porridge,with the correlation coefficients(r)of 0.542 and 0.538,respectively.Excessive conductivity was detrimental to the sensory quality and color of millet porridge,while a high pH value reduced its brightness.The physical and chemical components of various water samples influenced differently on the color,viscosity and amino acid components of millet porridge,mainly due to ions in the water quality.The Na^(+)could raise the total sugar content of millet porridge,making it sweet and leveled up of the histidine content.The high content of calcium and magnesium ions in the water sample induced the darkness of millet porridge.According to sensory evaluation,neutral water and appropriate amounts of mineral ions were the best for cooking millet porridge.The findings are relevant for selecting water for daily cooking of millet porridge and for millet porridge-related products in industry.