CAJ | 학술논문

为了探索不同品种小米吸水率、吸水速率与蒸煮时间之间的关系，对7个谷子品种采用离心沥水法测定了1h内不同时间的吸水率、吸水速率，采用直接蒸煮试验测定了米粒蒸煮开花时间，通过研究吸水率、吸水速率不同变化曲线、并将其与蒸煮时间进行相关分析及聚类分析。结果表明，7个品种小米0~2 min吸水率曲线急剧上升，2~60 min基本呈2种趋势上升，其中5个品种吸水率变化呈缓慢上升的S型曲线，其余2个品种吸水率变化趋于直线上升。小米2~20 min内的吸水率、吸水速率与蒸煮时间均呈极显著负相关关系，30 min后吸水率与蒸煮时间仍为负相关，而吸水速率与蒸煮时间为正相关。小米吸水特点为前期吸水快，后期吸水慢，每个品种小米2 min吸水率均是吸水率变化陡缓转变的拐点，2 min吸水速率均是吸水速率变化的高峰值，因此小米2 min的吸水率和吸水速率可作为其吸水的2个特征值；由于小米的吸水率与蒸煮时间呈极显著负相关关系，通常蒸煮时间短的类型蒸煮品质好，因此可以把谷子2 min的吸水率或吸水速率作为快速鉴定谷子优良蒸煮品质的方法，也可作为谷子品质育种中蒸煮品质的简单筛选方法。
위료탐색불동품충소미흡수솔、흡수속솔여증자시간지간적관계，대7개곡자품충채용리심력수법측정료1h내불동시간적흡수솔、흡수속솔，채용직접증자시험측정료미립증자개화시간，통과연구흡수솔、흡수속솔불동변화곡선、병장기여증자시간진행상관분석급취류분석。결과표명，7개품충소미0~2 min흡수솔곡선급극상승，2~60 min기본정2충추세상승，기중5개품충흡수솔변화정완만상승적S형곡선，기여2개품충흡수솔변화추우직선상승。소미2~20 min내적흡수솔、흡수속솔여증자시간균정겁현저부상관관계，30 min후흡수솔여증자시간잉위부상관，이흡수속솔여증자시간위정상관。소미흡수특점위전기흡수쾌，후기흡수만，매개품충소미2 min흡수솔균시흡수솔변화두완전변적괴점，2 min흡수속솔균시흡수속솔변화적고봉치，인차소미2 min적흡수솔화흡수속솔가작위기흡수적2개특정치；유우소미적흡수솔여증자시간정겁현저부상관관계，통상증자시간단적류형증자품질호，인차가이파곡자2 min적흡수솔혹흡수속솔작위쾌속감정곡자우량증자품질적방법，야가작위곡자품질육충중증자품질적간단사선방법。
In order to explore the relationship between water absorption, absorption rate and cooking time of foxtail millet, seven varieties of foxtail millet were tested in this paper by centrifuging for the determination of water absorption and absorption rate at different time points within 1 hour. The time required for cracking or“flowering”of the millets were recorded when they were cooked. By studying the curves of water absorption and absorption rate of foxtail millet, the relevant correlation analysis and cluster analysis with cooking times, we showed that:firstly, water absorption of seven varieties of foxtail millet increased rapidly between 0 min to 2 min, then increased slower. Their patterns could be divided into two types of curves, the patterns in five varieties followed an S-shaped curve, those of the others tended to be a straight line. Secondly, the water absorption, absorption rate and cooking time between 2 min to 20 min after treatment showed significant negative correlation. When treated longer than 30 min water absorption and the cooking time still showed a significant negative correlation, whereas water absorption rate and cooking time showed a positive correlation. Thirdly, the water absorption at the early stage in foxtail millet was faster than the late stage. All the varieties showed a turning point of water absorption at 2 min, when the water absorption rate peaked. Two minute water absorption and its rate appeared to be the absorption characteristics of foxtail millet. As the shorter cooking time, the better cooking quality, and there was significant negative correlation between the absorption rate and cooking time, therefore, water absorption and absorption rate for the first 2 min could be a practical method for simple and rapid evaluation of the quality of foxtail millet, especially for quality breeding.