摘要
为了评价螺蛳粉品质,选择不同厂家的螺蛳粉作为研究对象,测定了3 种螺蛳粉的燃烧热、燃烧稳定性、蛋白质、脂肪、灰分、还原糖、微量元素.结果表明,3 种螺蛳粉燃烧热大小顺序为:厂家6>厂家4>厂家5;燃烧稳定性排序为:厂家6>厂家5>厂家4;脂肪含量(%)大小顺序为:厂家6>厂家5>厂家4;灰分含量大小顺序为:厂家4>厂家5>厂家6;燃烧热、燃烧稳定性、蛋白质、还原糖、脂肪、灰分、微量元素含量多指标的顺序为:厂家4>厂家6>厂家5.研究建立了螺蛳粉的多指标分析及评价体系,为大规模开发螺蛳粉以及螺蛳粉分类研究提供有力的科学依据.
Abstract
To assess the quality of river snail rice noodle,we selected river snail rice noodle from various manufacturers as our research subject.We determined the combustion heat,combustion stability,protein,fat,ash,reducing sugar,and trace elements of three different snail noodle products.The results showed that the order of combustion heat of three kinds of river snail rice noodle was:manufacturer 6>manufacturer 4>manufacturer 5;The ranking of combustion stability was:manufacturer 6>manufacturer 5>manufacturer 4;The order of fat content(％)was:manufacturer 6>manufacturer 5>manufacturer 4;The order of ash content was:manufacturer 4>manufacturer 5>manufacturer 6;The order of multiple indicators including combustion heat,combustion stability,protein,reducing sugar,fat,ash content,and trace element content was:manufacturer 4>manufacturer 6>manufacturer 5.This study established a multi-index analysis and evaluation system for three kinds of river snail rice noodle,which provided a strong scientific basis for large-scale development of river snail rice noodle and classification research of river snail rice noodle.
基金项目
广西科技师范学院创新创业训练计划(X2023224)
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(2021GKSYGA04)
广西科技师范学院高层次人才项目(GXKS2020GKY006)
广西科技师范学院校级项目(教务发[2020]76号)
广西科技师范学院校级一流本科课程建设项目(科师政发[2020]68号)
国家科技期刊平台
NSTL
万方数据