黑小米与黄小米Mixolab流变学特性差异研究及其产品应用
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摘要
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.
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.
引文
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[2]DENNIS W,HANCOCK.The Mana gement and use of switch grass in Georgia[C].University of Georgia,2009:1-10.
[3]张奇志,赖来展,廖均元,等.黑色食品的营养与功能研究进展[J].粮食食品科技,2006,14(6):11-14.
[4]王淑荣.陕北黑小米中金属元素分析[J].中国食物与营养,2013,19(11):74-75.
[5]顾德法,易扬华.紫黑米糯米皮层对促进小鼠骨髓祖细胞分化和脾淋巴细胞增殖的影响[J].中国水稻科学,1996,10(4):250-252.
[6]凌文华,王琳琳.膳食黑米皮抑制高脂诱导的家兔动脉粥样硬化形成机制研究[C].广州:中华预防医学会第三届老年保健学术研讨会,2001:27-30.
[7]黄玉,岑立烨.墨米提取物生物活性[C].天津:中国营养学会第二届营养资源学术会议论文汇编,1999:55-56.
[8]任顺成,王国良,王鹏,等.10种天然黑色素提取液抗氧化研究[J].河南工业大学学报,2009,30(1):6-10.
[9]任顺成,王国良,王鹏,等.十种天然黑色素稳定性研究[J].中国粮油学报,2009,24(6):137-142.
[10]毛瑞,温纪平,李佳佳.小米粉混合面团的流变学特性研究进展[J].粮食与饲料工业,2012(1):36-38.
[11]HUANG Wei-ning,LI Ling-ling,WANG Feng.Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough[J].Food Chemistry,2010,121(4):934-939.
[12]TORBICA A,HADNADEV M,DAPCEVIC T.Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour[J].Food Hydrocolloids,2010,24(16):626-632.
[13]LIU Xing-li,MU Tai-hua,SUN Hong-nan.Influence of potato flour on dough rheological properties and quality of steamed bread.[J].Journal of Integrative Agriculture,2016,15(11):2 666-2 676.