发芽苦荞糙米复合固体饮料的研制
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摘要
以发芽苦荞粉和糙米粉为主要原料,研制发芽苦荞糙米复合固体饮料。在单因素试验的基础上,确定了苦荞的发芽时间,并运用正交试验确定发芽苦荞糙米复合饮料原辅料的最佳配比。结果表明,发芽苦荞粉∶糙米粉为3∶2时,以发芽苦荞糙米复合粉为100%计,加入葛根粉20%,木糖醇15%,麦芽糊精7%,产品的感观得分最高。优化后的产品口味香醇且营养丰富,具有商业化开发前景。
Objective:Germinated tartary buckwheat flour and brown rice flourwereusedas main raw materials to preparecompound solid beverage of germinated tartary buckwheat and brown rice.Methods:On the basis of single factor experiment,the germination time of tartary buckwheat was determined,and the optimum proportion of raw and auxiliary materials for the compound beverage of tartary buckwheat and brown rice was determined by orthogonal experiment.Result:The sensory scores of the products were the highest when the ratio of germinated tartary buckwheat powder to brown rice powder is 3∶2,adding pueraria powder 20%,xylitol 15%,maltodextrin 7%(germinated tartary buckwheat brown rice composite powder according to 100% of the amount of accessories) Conclusion:The optimized product is fragrant and nutritious.It has a commercial development prospect.
Objective:Germinated tartary buckwheat flour and brown rice flourwereusedas main raw materials to preparecompound solid beverage of germinated tartary buckwheat and brown rice.Methods:On the basis of single factor experiment,the germination time of tartary buckwheat was determined,and the optimum proportion of raw and auxiliary materials for the compound beverage of tartary buckwheat and brown rice was determined by orthogonal experiment.Result:The sensory scores of the products were the highest when the ratio of germinated tartary buckwheat powder to brown rice powder is 3∶2,adding pueraria powder 20%,xylitol 15%,maltodextrin 7%(germinated tartary buckwheat brown rice composite powder according to 100% of the amount of accessories) Conclusion:The optimized product is fragrant and nutritious.It has a commercial development prospect.
引文
[1] 秦培友.我国主要荞麦品种资源品质评价及加工处理对荞麦成分和活性的影响[D].北京:中国农业科学院,2012.
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[6] FAN ZHU,Chemical composition and health effects of Tartary buckwheat[J].Food Chemistry,2016,203(7):231-245.
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[10] 张文昊,邓媛元,魏振承,等.几种糙米的营养成分及抗氧化活性对比[J].现代食品科技,2013,29(5):1 119-1 122.
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[12] 李芳,朱永义,等.糙米中的功能性因子与糙米稳定化[J].粮食与饲料工业,2003(6):12-13.
[13] 韩龙植,南钟浩,全东兴,等.特种稻种质创新与营养特性评价[J].植物遗传资源学报,2003,4(3):207-213.
[14] 王静霞,黄艳菲,赵小燕,等.荞麦和商品苦荞茶中总黄酮的含量测定[J].食品工业科技2013,34(2):58-60.
[15] 朱云辉,郭元新,等.响应面法优化盐胁迫发芽苦荞富集γ-氨基丁酸的培养条件[J].食品科学,2015,36(19):96-100.
[16] 吴小峰.苦荞芽期总黄酮含量及其合成主要关键酶和MYB转录因子基因表达分析[D].雅安:四川农业大学,2011.
[17] 胡俊君,仪鑫,李红梅,等.苦荞发芽期不同部位的活性成分含量变化[J].食品研究与开发,2017,38(23):13-17.
[18] 蒋继丰,吴红艳.麦芽糊精在食品中的应用[J].高师理科学刊,2002,22(3):72-74.
[19] 王淑颖,范志红,曾悦,等.不同米饭对餐后血糖和饱腹感反应的影响[J].营养学报,2013,35(3):236-240.
[20] 袁列江,付湘晋,李忠海,等.发芽糙米膳食纤维制备及其降血脂活性研究[J].粮食与油脂,2016,29(5):51-53.
[21] 韦柳燕.葛根粉及饮料加工关键技术研究与功能评价[D].贵阳:贵州大学,2016.
[22] HUNG P V,MORITA N.Chemical compositions,fine structure and physicochemical properties of kudzu ( Pueraria lobata ) starches from different regions[J].Food Chemistry,2007,105(2):749-755.
[23] 尤新.木糖醇作为食糖替代品的特性和应用[J].中国食品添加剂,2004,11(2):1-5.
[2] 赵钢,唐宇,王安虎,等.苦荞的成分功能研究与开发应用[J].四川农业大学学报,2001(4):355-358.
[3] MATSUBARA Y,KUMAMOTO H,LIZUKA Y,et al.Structure and hypotensive effect of flavonoid glycosides in Citrus unshiu peelings[J].Agricultural and biological chemistry,1985,49(4):909-914.
[4] AFANANS’EVA LB,OSTRAKHOVITCH E A,MIKHAL’CHIK E V,et al.Enhancement of antioxidant and anti-inflammatory activities of bioflavonoid rutin by complexation with transition metals[J].Biochemical pHarmacology,2001,61(6):677-684.
[5] SATTANATHAN MK,DHANAPAL C K,UMARANI R,et al.Antihyperglycemic effect of rutin supplementation on diabetic mellitus patients[J].International Journal of Research in pharmaceutical and Biomedical Sciences,2011,2(4):1 725-1 730.
[6] FAN ZHU,Chemical composition and health effects of Tartary buckwheat[J].Food Chemistry,2016,203(7):231-245.
[7] 陈鹏,李玉红,董育红,等.荞麦芽菜营养成份分析评价[J].园艺学报,2003,30(6):739-741.
[8] 刘金福,李晓雁,孟蕊,等.苦荞发芽过程中促进黄酮合成的因素初探[J].食品工业科技,2006(10):106-108.
[9] 朱云辉,段元锋,郭元新,等.苦荞发芽过程中γ-氨基丁酸的富集及其他生理指标的变化[J].江苏农业科学,2016,44(5):332-335.
[10] 张文昊,邓媛元,魏振承,等.几种糙米的营养成分及抗氧化活性对比[J].现代食品科技,2013,29(5):1 119-1 122.
[11] 陈志刚,顾振新,汪志君,等.糙米的营养成分及其在发芽过程中的变化[J].南京农业大学学报,2003,26(3):84-87.
[12] 李芳,朱永义,等.糙米中的功能性因子与糙米稳定化[J].粮食与饲料工业,2003(6):12-13.
[13] 韩龙植,南钟浩,全东兴,等.特种稻种质创新与营养特性评价[J].植物遗传资源学报,2003,4(3):207-213.
[14] 王静霞,黄艳菲,赵小燕,等.荞麦和商品苦荞茶中总黄酮的含量测定[J].食品工业科技2013,34(2):58-60.
[15] 朱云辉,郭元新,等.响应面法优化盐胁迫发芽苦荞富集γ-氨基丁酸的培养条件[J].食品科学,2015,36(19):96-100.
[16] 吴小峰.苦荞芽期总黄酮含量及其合成主要关键酶和MYB转录因子基因表达分析[D].雅安:四川农业大学,2011.
[17] 胡俊君,仪鑫,李红梅,等.苦荞发芽期不同部位的活性成分含量变化[J].食品研究与开发,2017,38(23):13-17.
[18] 蒋继丰,吴红艳.麦芽糊精在食品中的应用[J].高师理科学刊,2002,22(3):72-74.
[19] 王淑颖,范志红,曾悦,等.不同米饭对餐后血糖和饱腹感反应的影响[J].营养学报,2013,35(3):236-240.
[20] 袁列江,付湘晋,李忠海,等.发芽糙米膳食纤维制备及其降血脂活性研究[J].粮食与油脂,2016,29(5):51-53.
[21] 韦柳燕.葛根粉及饮料加工关键技术研究与功能评价[D].贵阳:贵州大学,2016.
[22] HUNG P V,MORITA N.Chemical compositions,fine structure and physicochemical properties of kudzu ( Pueraria lobata ) starches from different regions[J].Food Chemistry,2007,105(2):749-755.
[23] 尤新.木糖醇作为食糖替代品的特性和应用[J].中国食品添加剂,2004,11(2):1-5.