文冠果新品种‘蒙冠1号’和‘蒙冠2号’

‘蒙冠1号’和‘蒙冠2号’是从文冠果(Xanthoceras sorbifolium)实生群体中选育出的新品种,树势强,树冠开张,丰产,抗逆性强。其中,‘蒙冠1号’结果枝粗壮,花瓣离生,花瓣上部白色,下部紫红色。花柄长,以顶生花序为主,孕花比例高。果实为柱形果,单果种子数18粒,单粒种子大,种子千粒质量1580 g。‘蒙冠2号’花瓣褶皱,呈倒卵形,花瓣上部流苏状浅裂,花瓣上部白色,下部红色。花期比同一物候地区其他文冠果晚7~10 d。果实圆柱形,单果种子数21粒,种子粒中等,种子千粒质量1080 g。适宜在年降水量300~400 mm、年均气温3.5~14.0℃、无霜期140~220 d、年日照时间1900~3100 h的地区栽植。栽植后应及时灌水,生长期按需灌溉和施肥,注意防涝,每年的冬季或早春进行修剪。

Effect of Extrusion Process Parameters and Particle Size of Sorghum Flour on Expanded Snacks Prepared Using Different Varieties of Sorghum （Sorghum bicolour L.）

Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.

瓜蒌饮片不同切制宽度研究

目的:研究瓜蒌饮片(瓜蒌丝)加工时最佳的切制宽度,为提高饮片的质量奠定科学依据。方法:选取栝楼的干燥成熟果实,测定成熟种子的重量比和粒数,压扁后按不同的宽度切制成瓜蒌丝,观察韧性,通过热水的煎煮测得水煎出率和未破损的种子粒数,从而确定瓜蒌饮片的最佳切制宽度。结果:栝楼的干燥成熟果实中,每100克果实中成熟种子平均为192.2粒,重量占比为43.75%。瓜蒌丝切制的宽度有0.6、0.8、1.0、1.2、1.4、1.6cm。0.6cm宽度瓜蒌丝的水煎出率最高,未破损种子粒数最少,但韧性差易断裂。1.6cm宽度饮片的水煎出率最低,未破损种子粒数最多,韧性强不易断裂。瓜蒌丝的切制宽度与水煎出率呈负相关关系,但与韧性呈正相关。结论:栝楼干燥成熟果实在加工瓜蒌饮片时,建议的切丝宽度以1.2cm为最佳,从而保证饮片的质量,提高加工效率,有利于包装和流通。