摘要
以木薯品种SC205 (华南205)为对照,六个木薯食用品种为材料,在湖南进行比较试验,通过对株高、茎粗、块根性状和产量等生物学性状的测定与观察,以及品质分析测定和木薯食品加工,进行综合评价分析。结果表明:1) 在参试品种中,“利民”生长势最强,经济产量与生物量最高;GR891生长势最弱,经济产量和生物量最低;2) 淀粉含量仅GR891、1301低于对照SC205,其余皆高于对照SC205;可溶性糖含量仅SC9、1301低于对照,其余皆高于对照SC205;可溶性蛋白均高于对照SC205,其中最高的是利民品种(系)木薯;干物质率中仅6068和广西水果略低于对照SC205,其他品种(系)木薯均高于对照。3) SC9品种(系)加工制作成的木薯糕和木薯饼干食味最好;SC205品种(系)加工成木薯汁口感最佳;利民品种(系)加工成的木薯薯片和鲜食蒸煮表现最好,利民木薯薯片综合硬度、酥性和脆性食味表现最受大家欢迎。综合来看,利民和SC9两个品种(系)木薯适合做成淀粉制品和鲜薯糕点制品。
Taking cassava variety SC205 as a main control material,6 edible varieties of cassava(lines)were introduced for comparative tests in Changsha,Hunan Province.Through the measurement and ob-servation of biological characteristics such as plant height,stem diameter,root tuber characteristics and yield,as well as quality analysis and determination and cassava food processing,comprehensive evaluation and analysis were carried out.The results show that:1)Among the tested varieties,“Limin”has the strongest growth potential and the highest economic yield and biomass;GR891 has the weakest growth potential and the lowest economic output and biomass.2)The starch content of GR891 and 1301 is lower than that of control SC205,while the rest is higher than that of control SC 205.The soluble sugar content of SC9 and 1301 was lower than that of the control,while the rest was higher than that of the control SC205;Soluble protein was higher than that of control SC205,and the highest was cassava,a Limin variety(line).As for dry matter ratio,only 6068 and Guangxi fruits are slightly lower than the control SC205,while other varieties(lines)of cassava are higher than the control.3)Cassava cakes and cassava biscuits processed by SC9 varieties(lines)have the best taste.Cassava juice processed from SC205 variety(strain)has the best taste.Cassava chips processed from Limin varieties(lines)perform best in cooking and fresh eating,while the comprehensive hardness,crispness and crispness of Limin cassava chips are most popular.Overall,Limin and SC9 cassava varieties(lines)are suitable for making starch products and fresh potato cakes.
出处
《农业科学》
2019年第8期650-660,共11页
Hans Journal of Agricultural Sciences
