本文已被：浏览 2694次 下载 2221次
投稿时间：2021-04-29
投稿时间：2021-04-29
中文摘要: 以不同地区西米、糯白玉米、红米、圆糯米为研究对象，进行多指标测定与综合评价，测定4 种米燃烧热、燃烧稳定性、脂肪及灰分含量，并用化学计量方法从食品营养方面进行质量评价与分类。结果表明，4 种米燃烧热大小依次为圆糯米＞红米＞糯白玉米＞西米，燃烧稳定性大小依次为糯白玉米＞西米＞红米＞圆糯米，脂肪含量大小依次为西米＞红米＞糯白玉米＞圆糯米，灰分含量大小依次为红米＞糯白玉米＞圆糯米＞西米，多指标化学计量分析大小依次为红米＞西米＞糯白玉米＞圆糯米。
Abstract:This paper aimed to compare and evaluate sago，waxy white corn，red rice，and round glutinous rice from different areas based on multiple indexes.To be specific，the combustion heat，combustion stability，and content of fat and ash of them were determined.Moreover，they were assessed and classified from the perspective of food nutrition with stoichiometric method.The results showed that the combustion heat was in the order of round glutinous rice>red rice>waxy white corn>sago，and combustion stability was sequenced as waxy white corn>sago>red rice>round glutinous rice.In addition，the order of fat content was sago>red rice>waxy white corn>round glutinous rice，and that of ash content was red rice>waxy white corn>round glutinous rice>sago.According to the stoichiometric analysis，the four grain products were in the order of red rice>sago>waxy white corn>round glutinous rice.
keywords: food nutrition entropy method thermogravimetric analysis combustion heat grey pattern recognition grey clustering analysis
文章编号：202324019 中图分类号： 文献标志码：
基金项目:广西科技师范学院重点科研项目（GXKS2021ZD004）；广西科技师范学院高等教育本科教学改革工程项目（2023GKSYGB18）；广西科技师范学院高层次人才项目（GXKS2020GKY006）；2018-2020 年广西本科高校食品科学与工程特色专业及实验实训教学基地（中心）建设项目（桂教高教[2018]52 号）；广西科技师范学院功能性食品配料工程技术研究中心建设项目（KJ5CSH000008）
| Author Name | Affiliation |
| LU Cuiwen，ZHOU Libing*，HOU Shoufang，JIANG Caiyun，LAN Junfeng | Guangxi Science & Technology Normal University，Laibin 546199，Guangxi，China |
引用文本：
津ICP备20000603号-1