CAJ | 학술논문

为提高营养价值、改善食用品质，拓宽白高粱在食品工业中的用途，本研究对白高粱的发芽工艺进行了优化、对发芽前后主要营养成分和感官品质进行了分析。单因素试验和响应面法优化的结果表明，1.0％的次氯酸钠溶液消毒10 min，浸种19 h，发芽温度30℃，白高粱的发芽率可达92％以上。分析发芽0～120 h 的主要营养成分变化，发现随着发芽时间的延长，白高粱的水分含量显著增加、淀粉和灰分含量显著降低，蛋白质和脂肪含量无显著变化，但氨基酸总量增幅达到9.4％～19.2％、Lys 含量增幅在发芽第72 h 达最高34.7％，Cys -s 含量在开始发芽后降低了一个数量级；单宁未检出，感官评定发现涩味消失。结果表明，发芽可以改善白高粱的食用品质和加工品质。
위제고영양개치、개선식용품질，탁관백고량재식품공업중적용도，본연구대백고량적발아공예진행료우화、대발아전후주요영양성분화감관품질진행료분석。단인소시험화향응면법우화적결과표명，1.0％적차록산납용액소독10 min，침충19 h，발아온도30℃，백고량적발아솔가체92％이상。분석발아0～120 h 적주요영양성분변화，발현수착발아시간적연장，백고량적수분함량현저증가、정분화회분함량현저강저，단백질화지방함량무현저변화，단안기산총량증폭체도9.4％～19.2％、Lys 함량증폭재발아제72 h 체최고34.7％，Cys -s 함량재개시발아후강저료일개수량급；단저미검출，감관평정발현삽미소실。결과표명，발아가이개선백고량적식용품질화가공품질。
In order to improve the nutritional value and edible quality,broadening the adoption in food indus-try,the white sorghum was tested to germinate in different culture parameters.Its proximate composition and sensory quality have been investigated .The results of experiment by single factor experiment and response surface analysis showed that the rate of sorghum germination reached 92% when the sorghum was sterilized for 10 min by 1.0% sodi-um hypochlorite.The kernel was soaked in water for 19 h and cultured at 30 ℃.With germination increasing time from 0 to 120 h,the moisture in white sorghum increased significantly,while the starch and ash content decreased significantly.The protein and lipid almost remained the same range along with the total amino acid increased 9.4%~19.2% and lys increased to 34.7% as the peak.When Cys -s decreased content by a factor of 10.Tannin could not be determined and the astringent in sorghum was disappeared according to the results of sensor evaluation.Generally, the edible quality and processing quality could be better after germination.