CAJ | 학술논문

对3种南方糯高粱泸糯八号、青壳洋和国窖红一号,以及3种北方粳高粱黑龙江高粱、内蒙高粱和辽宁高粱的蒸煮性质进行了研究。结果表明,3种南方糯高粱中的国窖红一号、青壳洋在吸水率、胶稠度和糊化率等指标方面均高于3种北方粳高粱,而碘蓝值显示直链淀粉含量远低于北方高粱,呈现出易糊化、抗老化的酿造特性。
대3충남방나고량로나팔호、청각양화국교홍일호,이급3충북방갱고량흑룡강고량、내몽고량화료녕고량적증자성질진행료연구。결과표명,3충남방나고량중적국교홍일호、청각양재흡수솔、효주도화호화솔등지표방면균고우3충북방갱고량,이전람치현시직련정분함량원저우북방고량,정현출역호화、항노화적양조특성。
The steaming and cooking properties of six varieties of sorghum including three southern sorghum （Lunuo No.8, Qingkeyang, and Guo- jiaohong No. 1） and three northern sorghum （Heilongjiang sorghum, Inner Mongolia Sorghum, and Liaoning sorghum） were investigated and the results showed that water absorption rate, gel consistency, and gelatinization degree of three southern sorghum were better than those of northern sorghum, however, iodine blue value indicated that southern sorghum had far lower content of amylase and southern sorghum displayed good properties of easy gelatinization and aging resistance.