Studies On Quanlity Characteristics Of Proso Millet And Making Dense Wine

Proso millet which is cultivated for a long history in our country is one of Five Grains. Itis a kind of healthy food. Different kinds of proso millet have different colors. In this paper,four different proso millets from northern Shaanxi Provice were tested, in order to analyse thequality characteristics of proso millet, its basic components, physical and chemicalcharacteristics, cooking characteristics, pasting properties, antioxidant activity andfermentation characteristics were studied to compare the differences between them. The mainconclusions are as follows:The protein content of proso millet is high as well as the crude fiber content, and thedifference among four millet varieties is significant. Proso millet has a poor frozen stability,and its solubility and expansion degree increased basically with increasing temperature. Thewater absorption rate is high, within20min, the adsorption reached equilibrium. It has a goodcooking quality, the rice tasted soft and good after steaming. The resistant content is low inproso millet. Different kinds of proso have different pasting properties. The gray proso milletis the easiest pasting and the yellow with the lowest viscosity is most difficult pasting. Theblack has highest viscosity and poor stability, but it has strong anti-retrogradation. The red hasgood thermostability.Proso millet has antioxidant capacity. The total phenolic content is53.71~272.85mg/100g and the flavonoids content is14.72~157.52mg/100g. Different kinds have difference inantioxidant capacity, while the kinds with shells have significantly higher antioxidant capacitythan those without shells. Black proso millet with shell shows strongest antioxidant capacity.The liquefaction conditions of the proso millet is: α-amylase addition amount of0.65%,the temperature70℃, time of80min. The best saccharification condition is: temperature of65℃, pH3.0, the amount of glucoamylase280u/g, time20h. The Yellow proso milletfermentation conditions is: fermentation time for2d, fermentation temperature is25℃,starter adding amount of0.075%yeast+0.4%liqueur koji; the Red proso millet fermentation conditions is: fermentation temperature is25℃, starter addition amount of0.075%yeast+0.4%liqueur koji; the Black proso millet fermentation conditions is: fermentation time for2d,starter addition amount of0.075%yeast+0.4%liqueur koji, fermentation temperature of35℃;the Grey proso fermentation conditions is: fermentation time for2d, fermentationtemperature of35℃, starter addition amount of0.05%yeast+0.4%liqueur koji.