选取辽宁白高粱、辽宁红高粱、内蒙白高梁三种具有地方代表性的高粱栽培品种,分析了高粱粉的基本化学组成,比较了其挤压加工特性,及其挤压前后单宁酸含量的变化.结果表明:双螺杆挤压技术是一种较好的改善高粱品质的加工方式,三种高粱粉经挤压处理均能形成细致多孔的海绵体,糊化度、吸水指数、水溶性指数、蛋白消化率比挤压前均大幅度增加,产品中单宁酸含量比挤压前降低了50%以上.比较三种高粱粉挤压产品的质量,辽宁白高粱挤压产品具有最小容重,具备一定的膨化度和硬度,其水溶性、蛋白体外消化率均明显高于内蒙白高粱挤压产品(P<0.05),经感官评定,与其他两种高粱挤压产品相比具有更好的可接受性,因此辽宁白高粱更适合挤压加工.%Taking three local and representative sorghum cultivars, namely Liaoning white sorghum, Liaoning red sorghum and Inner Mongolia white sorghum as materials, their basic chemical composition before extrusion, flour extrusion properties and the change of tannin acid content after extrusion were analyzed. The flour samples of the cultivars were processed with twin - screw extrusion technology with the aim of improving sorghum quality. Results: The sorghum flour forms fine porous sponge body after the extrusion processing, and its gelatinization degree, water absorption index, water solution index, and in vitro protein digestibility obviously increase after the extrusion, and tannin acid content reduces by more than 50%. Compared with the other two cultivars, the extrusion product of Liaoning white sorghum has lower bulk density, and has certain expansion rate and hardness, its water - soluble index and in vitro protein digestibility are significantly higher ( P < 0.05 ) , and displays higher acceptability in sensory evaluation. Therefore Liaoning white sorghum is more suitable for flour extrusion processing.
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