摘要
【目的】筛选适合加工荞酥的苦荞品种,为提升荞酥加工品质提供科学依据。【方法】对贵州威宁地区种植的黔苦7号、黔黑荞1号等8个苦荞品种进行基础成分、苦荞粉色差和出粉率分析,并对不同品种苦荞制成的荞酥进行综合评定。【结果】8个苦荞品种的基础成分含量中,水分含量以黔苦7号最高,为13.70 g/100g,灰分、膳食纤维、粗脂肪、总黄酮、蛋白质和总糖含量均以AL-031最高,分别为3.02 g/100g、24.95 g/100g、3.71 g/100g、1.83 g/100g、17.17 g/100g和3.65 g/100g,与其他品种间差异显著;淀粉和直链淀粉含量分别以黔黑荞1号和黔苦8号最高,分别为66.17 g/100g和21.27 g/100g;苦荞出粉率以黔苦3号最高,达74.63%;明度差异值和黄蓝差异值均以黔苦3号最高,分别为63.14和24.73,红绿差异值以黔苦8号和黔苦3号较高,分别为5.26和5.22;AL-031荞酥的硬度最低,脆度最高;8个苦荞品种的总评分为黔苦3号>黔苦8号>六苦3号>六苦1901>云荞1号>黔黑荞1号>黔苦7号>AL-031。【结论】8个苦荞品种中,黔苦3号基础成分适中,用其制作荞酥的硬度和脆度适中,感官评分最高,为94.90分,是制作荞酥的最佳苦荞品种。
【Objective】The suitable tartary buckwheat varieties for processing buckwheat cake were screened to provide the scientific basis for the quality improvement of processing buckwheat cake.【Method】The basic components,flour color difference and flour yield of 8 tartary buckwheat varieties planted in Weining area were analyzed and the quality of buckwheat cake produced from 8 tartary buckwheat varieties was comprehensively evaluated.【Result】The water content of Qianku 7 was 13.70 g/100g and the highest among 8 tartary buckwheat varieties.The ash,dietary fiber,crude fat,total flavones,protein and total sugar content of AL-031 was 3.02 g/100g,24.95 g/100g,3.71 g/100g,1.83 g/100g,17.17 g/100g and 3.65 g/100g respectively and higher than other tartary buckwheat varieties significantly.The starch and amylose content of Qianheiqiao 1 and Qianku 8 was 66.17 g/100g and 21.27 g/100g,and higher than other tartary buckwheat varieties.The flour yield of Qianku 3 was the highest(74.63%).The values of lightness difference and color difference between yellow and blue of Qianku 3 were 63.14 and 24.73 and higher than other tartary buckwheat varieties.The value of color difference between red and green of Qianku 8 and Qianku 3 was the highest(5.26 and 5.22).The hardness and crispness of buckwheat cake produced from AL-031 were the lowest and highest among 8 tartary buckwheat varieties respectively.The comprehensive evaluation score of 8 buckwheat cake produced from 8 tartary buckwheat varieties was Qianku 3>Qianku 8>Liuku 3>Liuku 1901>Yunqiao 1>Qianheiqiao 1>Qianku 7>AL-031.【Conclusion】Qianku 3 with moderate basic composition was the optimal tartary buckwheat variety for producing buckwheat cake with moderate hardness and crispness,and the sensory score of buckwheat cake reached 94.90.
作者
刘军林
周罗娜
刘辉
贺圣凌
卢扬
叶夕苗
曾勇
LIU Junlin;ZHOU Luona;LIU Hui;HE Shengling;LU Yang;YE Ximiao;ZENG Yong(Weining Institute of Mountain Agricultural Sciences,Weining,Guizhou 553100;Guizhou Institute of Biotechnology,Guiyang,Guizhou 550006;Guizhou Key Laboratory of Biotechnology,Guiyang,Guizhou 550006;Weining Jiangfengming Tartary Buckwheat Series Food Factory,Weining,Guizhou 553100,China)
出处
《贵州农业科学》
CAS
2023年第8期117-123,共7页
Guizhou Agricultural Sciences
基金
贵州省科技计划项目[黔科合支撑(2020)1Y169号]。
关键词
苦荞
品种
品质
荞酥
加工
tartary buckwheat
variety
quality
buckwheat cake
processing
作者简介
刘军林(1985-),男,农艺师,从事农业技术推广及研究。E-mail:418949486@qq.com;通信作者:周罗娜(1992-),女,助理研究员,硕士,从事应用生物技术研究。E-mail:343195567@qq.com。
