ACIM制粉对苦荞粉及其挂面品质的影响
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摘要
为提高苦荞粉面制品的适口性及保健性,选取西农9940为原料,采用新型磨粉设备气流分级式冲击磨(ACIM)对苦荞籽粒进行微粉处理,考察微粉处理对苦荞粉及其挂面品质的影响。结果表明:ACIM微粉处理有利于苦荞粉营养物质及生物活性成分的释放,改善了苦荞粉理化特性和加工性能。其中微粉处理的苦荞粉中基本营养物质脂肪、蛋白和纤维以及功能性成分总酚、总黄酮的含量均显著上升(P<0.05);而苦荞微粉粉糊的衰减值(161 c P)和回升值(979 c P)较低,粉糊热稳定性好、不易老化。此外,ACIM微粉处理降低了苦荞挂面的体外消化速率及估计血糖生成指数(EGI)值,并改善了苦荞挂面的感官品质。采用ACIM对苦荞籽粒进行微粉加工,既保证了苦荞挂面的良好品质及感官接受度,又提高了苦荞粉中基本营养物质和功能性物质的含量,使挂面具有良好的保健功能,为提高苦荞面制品适口性和保健性以及为后续苦荞主食化的研究提供了一种可实现的加工处理方法。
In order to improve the palatability and health care of buckwheat flour noodles,Xinong 9940 was selected as raw material and a new milling equipment( airflow classify-impact mill,ACIM) was adopted for Tartary buckwheat grain to carry out micro-powder treatment so as to investigate the effect of micro-powder treatment on the quality of buckwheat flour and its noodles. The results showed that micro-powder treatment was beneficial to the release of nutrients and bioactive components of tartary buckwheat flour,and the physicochemical and processing properties of Tartary buckwheat flour were improved. Among them,the content of basic nutrients,protein and fiber as well as the total phenol and total flavonoids in the Tartary buckwheat flour treated with micro-powder increased significantly( P < 0. 05),while the attenuation value( 161 cp) and return value( 979 cp) of Tartary buckwheat flour paste were relatively lower with good thermal stability and non-aging properties. In addition,the in vitro digestibility rate and estimated glycemic index( EGI) value of Tartary buckwheat noodles by micro-powder treatment were reduced,and the sensory quality of Tartary buckwheat noodles was improved. In summary,the micro-powder processing on the tartary buckwheat grain by the adoption of ACIM could not only ensure the good quality and sensory acceptance of buckwheat noodles,but also increase the content of essential nutrients and functional components in buckwheat flour,so that the noodles had good health care function. Simultaneously,a feasible processing method was provided for the improvement of the palatability and health of Tartary buckwheat flour products as well as the research on the follow-up staple food of Tartary buckwheat.
In order to improve the palatability and health care of buckwheat flour noodles,Xinong 9940 was selected as raw material and a new milling equipment( airflow classify-impact mill,ACIM) was adopted for Tartary buckwheat grain to carry out micro-powder treatment so as to investigate the effect of micro-powder treatment on the quality of buckwheat flour and its noodles. The results showed that micro-powder treatment was beneficial to the release of nutrients and bioactive components of tartary buckwheat flour,and the physicochemical and processing properties of Tartary buckwheat flour were improved. Among them,the content of basic nutrients,protein and fiber as well as the total phenol and total flavonoids in the Tartary buckwheat flour treated with micro-powder increased significantly( P < 0. 05),while the attenuation value( 161 cp) and return value( 979 cp) of Tartary buckwheat flour paste were relatively lower with good thermal stability and non-aging properties. In addition,the in vitro digestibility rate and estimated glycemic index( EGI) value of Tartary buckwheat noodles by micro-powder treatment were reduced,and the sensory quality of Tartary buckwheat noodles was improved. In summary,the micro-powder processing on the tartary buckwheat grain by the adoption of ACIM could not only ensure the good quality and sensory acceptance of buckwheat noodles,but also increase the content of essential nutrients and functional components in buckwheat flour,so that the noodles had good health care function. Simultaneously,a feasible processing method was provided for the improvement of the palatability and health of Tartary buckwheat flour products as well as the research on the follow-up staple food of Tartary buckwheat.
引文
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[10]张霞,李琳,李冰.功能食品的超微粉碎技术[J].食品工业科技,2010,31(11):375-378ZHANG X,LI L,LI B.Ultra-fine pulverization technology of functional food[J].Science&Technology of Food Industry,2010,31(11):375-378
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[12]张慜,王亮.超微粉碎在食品加工中的研究进展[J].食品与生物技术学报,2003,22(4):106-110ZHANG M,WANG L.The research progress of super micron-milling in food processing[J].Journal of Wuxi University of Light Industry,2003,22(4):106-110
[13]Niu M,Hou G G,Wang L,et al.Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J].Journal of Cereal Science,2014,60(2):382-388
[14]陈俊冬,王晓天,曾川,等.LNI-66A型分级式冲击磨锤头参数研究[J].化工进展,2016,35(8):2387-2392CHEN J D,WANG X T,ZENG C,et al.Technologic study on beaters of LNI-66A classify-impact mill[J].Chemical Industry&Engineering Progress,2016,35(8):2387-2392
[15]祝战科,王长会,谭涌.一种新型超细粉磨设备的研制[J].中国粉体技术,2013,19(3):74-76ZHU ZK,WANG CH,TAN Y.Development of a new type ultra-fine powder grinding equipment[J].China Powder Science&Technology,2013,19(3):74-76
[16]黄德英.超微气流式冲击粉碎机:中国,CN204735310U[P].2015-11-04HUANG DY.Ultramicro airflow impact crusher:China,CN204735310U[P].2015-11-04
[17]GAO Q H,WU C S,YU J G,et al.Textural characteristic,antioxidant activity,sugar,organic acid,and phenolic profiles of 10 promising jujube(Ziziphus jujuba Mill.)selections[J].Journal of Food Science,2012,77(11):1218-1225
[18]GUO X D,MA Y J,PARRY J,et al.Phenolics content and antioxidant activity of tartary buckwheat from different locations[J].Molecules,2011,16(12):9850
[19]LIU H,GUO X,LI W,et al.Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing[J].Carbohydrate Polymers,2015,132:237-244
[20]何财安,张珍,王丽静,等.磨粉方式对苦荞粉粉质特性及体外消化特性的影响[J].中国粮油学报,2017(5):19-25HE C A,ZHANG Z,WANG L J,et al.Effect of different milling methods on characteristics and in vitro starch digestibility of Tartary buckwheat flour[J].Journal of the Chinese Cereals&Oils Association,2017(5):19-25
[21]栗丽萍.速冻荞麦面条加工技术研究[D].呼和浩特:内蒙古农业大学,2007LI L P.Study on processing technology of quick-frozen buckwheat noodles[D].Huhhot:Inner Mongolia Agricultural University,2007
[22]INGLETTG E,PETERSON S C,CARRIERE C J,et al.Rheological,textural,and sensory properties of Asian noodles containing an oat cereal hydrocolloid[J].Food Chemistry,2005,90(1-2):1-8
[23]ZHOU Y,CAO H,HOU M,et al.Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour[J].Food Research International,2013,51(2):879-885
[24]栗丽萍,王寿东.谷朊粉对高含量荞麦面条品质的影响[J].农业机械,2011(6):67-69LI L P,WANG S D.Effect of gluten on quality of noodles with high content of buckwheat[J].Farm Machinery,2011(6):67-69
[25]马雨洁,刘航,徐元元,等.熟制荞麦面条抗氧化品质及体外淀粉消化特性[J].食品科学,2013,34(17):65-69MA Y J,Liu H,XU Y Y,et al.Antioxidant capacity and in vitro starch digestibility of cooked buckwheat noodles[J].Food Science,2013,34(17):65-69
[26]STEADMAN K J,BURGOON M S,Lewis B A,et al.Buckwheat seed milling fractions:description,macronutrient composition and dietary fibre[J].Journal of Cereal Science,2001,33(3):271-278
[27]黄其春,林梅香,洪燕萍,等.超微粉碎对银杏叶中总黄酮溶出量的影响[J].安徽农业科学,2012,40(10):5884-5885HUANG Q C,LIN M X,HONG Y P.Effect of ultrafine grinding on the dissolution of total flavonoids in ginkgo biloba leaves[J].Journal of Anhui Agricultural Sciences,2012,40(10):5884-5885
[28]郑学玲,尚加英,张杰.面粉糊化特性与面条品质关系的研究[J].河南工业大学学报(自然科学版),2010,31(6):1-5ZHENG X L,SHANG J Y,ZHANG J.Relationship between gelatinization properties of wheat flour and noodle quality[J].Journal of Henan University of Technology,2010,31(6):1-5
[29]HORMDOK R,NOOMHORM A.Hydrothermal treatments of rice starch for improvement of rice noodle quality[J].LWT-Food Science and Technology,2007,40(10):1723-1731
[30]YADAV B S,YADAV R B,KUMAR M.Suitability of pigeon pea and rice starches and their blends for noodle making[J].LWT-Food Science and Technology,2011,44(6):1415-1421
[31]MANDALARI G,MERALI Z,RYDEN P,et al.Durum wheat particle size affects starch and protein digestion in vitro[J].European Journal of Nutrition,2016,57(1):1-7
[32]AL-RABADI G J,TORLEY P J,WILLIAMS B A,et al.Particle size heterogeneity in milled barley and sorghum grains:Effects on physico-chemical properties and starch digestibility[J].Journal of Cereal Science,2012,56(2):396-403.
[2]ZHANG Z L,ZHOU M L,TANG Y,et al.Bioactive compounds in functional buckwheat food[J].Food Research International,2012,49(1):389-395
[3]徐斌,刘淑一,马胜华,等.一种糖尿病人群主食挂面的生产方法:中国,CN105520052A[P].2016-04-27XU B,LIU S Y,MA S H,et al.A method for the production of staple dried noodles in a diabetic population.China,CN105520052A[P].2016-04-27
[4]GUO X D,WU C S,MA Y J,et al.Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J].Food Research International,2012,49(1):53-59
[5]巩发永,肖诗明,张忠.苦荞麦挂面研制[J].西昌学院学报:自然科学版,2011,25(3):31-33GONG F Y,XIAO S M,ZHANG Z.The development of buckwheat fine dried noodles[J].Journal of Xichang College·Natural Science Edition,2011,25(3):31-33
[6]HAN L,CHENG Y,ZHANG Q,et al.Synergistic effects of calcium hydroxide and Konjac Glucomannan(KGM)on the thermomechanical properties of buckwheat flour and the quality of buckwheat noodles[J].Journal of Texture Studies,2015,45(6):420-429
[7]YASEEN E I,HERALD T J,ARAMOUNI F M,et al.Rheological properties of selected gum solutions[J].Food Research International,2005,38(2):111-119
[8]王丽静.磨粉方式对苦荞粉品质特性的影响研究[D].杨凌:西北农林科技大学,2016WANG L J.Effects of different milling methods on quality characteristics of Tartary buckwheat flour[D].Yangling:Northwest A&F University,2016
[9]程晶晶,王军,周睿.振动式超微粉碎对甜荞全粉物化特性的影响[J].食品科技,2016(6):196-200CHENG J J,WANG J,ZHOU R.Influence of vibration type superfine grinding on physicochemical properties of whole common buckwheat powder[J].Food Science&Technology,2016(6):196-200
[10]张霞,李琳,李冰.功能食品的超微粉碎技术[J].食品工业科技,2010,31(11):375-378ZHANG X,LI L,LI B.Ultra-fine pulverization technology of functional food[J].Science&Technology of Food Industry,2010,31(11):375-378
[11]郑慧,王敏,吴丹.超微处理对苦荞麸理化及功能特性影响的研究[J].食品与发酵工业,2006,32(8):5-9ZHENG H,WANG M,WU D.The effect of super micromilling on physical-chemistry and functional properties of Tartary buckwheat bran[J].Food&Fermentation Industries,2006,32(8):5-9
[12]张慜,王亮.超微粉碎在食品加工中的研究进展[J].食品与生物技术学报,2003,22(4):106-110ZHANG M,WANG L.The research progress of super micron-milling in food processing[J].Journal of Wuxi University of Light Industry,2003,22(4):106-110
[13]Niu M,Hou G G,Wang L,et al.Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J].Journal of Cereal Science,2014,60(2):382-388
[14]陈俊冬,王晓天,曾川,等.LNI-66A型分级式冲击磨锤头参数研究[J].化工进展,2016,35(8):2387-2392CHEN J D,WANG X T,ZENG C,et al.Technologic study on beaters of LNI-66A classify-impact mill[J].Chemical Industry&Engineering Progress,2016,35(8):2387-2392
[15]祝战科,王长会,谭涌.一种新型超细粉磨设备的研制[J].中国粉体技术,2013,19(3):74-76ZHU ZK,WANG CH,TAN Y.Development of a new type ultra-fine powder grinding equipment[J].China Powder Science&Technology,2013,19(3):74-76
[16]黄德英.超微气流式冲击粉碎机:中国,CN204735310U[P].2015-11-04HUANG DY.Ultramicro airflow impact crusher:China,CN204735310U[P].2015-11-04
[17]GAO Q H,WU C S,YU J G,et al.Textural characteristic,antioxidant activity,sugar,organic acid,and phenolic profiles of 10 promising jujube(Ziziphus jujuba Mill.)selections[J].Journal of Food Science,2012,77(11):1218-1225
[18]GUO X D,MA Y J,PARRY J,et al.Phenolics content and antioxidant activity of tartary buckwheat from different locations[J].Molecules,2011,16(12):9850
[19]LIU H,GUO X,LI W,et al.Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing[J].Carbohydrate Polymers,2015,132:237-244
[20]何财安,张珍,王丽静,等.磨粉方式对苦荞粉粉质特性及体外消化特性的影响[J].中国粮油学报,2017(5):19-25HE C A,ZHANG Z,WANG L J,et al.Effect of different milling methods on characteristics and in vitro starch digestibility of Tartary buckwheat flour[J].Journal of the Chinese Cereals&Oils Association,2017(5):19-25
[21]栗丽萍.速冻荞麦面条加工技术研究[D].呼和浩特:内蒙古农业大学,2007LI L P.Study on processing technology of quick-frozen buckwheat noodles[D].Huhhot:Inner Mongolia Agricultural University,2007
[22]INGLETTG E,PETERSON S C,CARRIERE C J,et al.Rheological,textural,and sensory properties of Asian noodles containing an oat cereal hydrocolloid[J].Food Chemistry,2005,90(1-2):1-8
[23]ZHOU Y,CAO H,HOU M,et al.Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour[J].Food Research International,2013,51(2):879-885
[24]栗丽萍,王寿东.谷朊粉对高含量荞麦面条品质的影响[J].农业机械,2011(6):67-69LI L P,WANG S D.Effect of gluten on quality of noodles with high content of buckwheat[J].Farm Machinery,2011(6):67-69
[25]马雨洁,刘航,徐元元,等.熟制荞麦面条抗氧化品质及体外淀粉消化特性[J].食品科学,2013,34(17):65-69MA Y J,Liu H,XU Y Y,et al.Antioxidant capacity and in vitro starch digestibility of cooked buckwheat noodles[J].Food Science,2013,34(17):65-69
[26]STEADMAN K J,BURGOON M S,Lewis B A,et al.Buckwheat seed milling fractions:description,macronutrient composition and dietary fibre[J].Journal of Cereal Science,2001,33(3):271-278
[27]黄其春,林梅香,洪燕萍,等.超微粉碎对银杏叶中总黄酮溶出量的影响[J].安徽农业科学,2012,40(10):5884-5885HUANG Q C,LIN M X,HONG Y P.Effect of ultrafine grinding on the dissolution of total flavonoids in ginkgo biloba leaves[J].Journal of Anhui Agricultural Sciences,2012,40(10):5884-5885
[28]郑学玲,尚加英,张杰.面粉糊化特性与面条品质关系的研究[J].河南工业大学学报(自然科学版),2010,31(6):1-5ZHENG X L,SHANG J Y,ZHANG J.Relationship between gelatinization properties of wheat flour and noodle quality[J].Journal of Henan University of Technology,2010,31(6):1-5
[29]HORMDOK R,NOOMHORM A.Hydrothermal treatments of rice starch for improvement of rice noodle quality[J].LWT-Food Science and Technology,2007,40(10):1723-1731
[30]YADAV B S,YADAV R B,KUMAR M.Suitability of pigeon pea and rice starches and their blends for noodle making[J].LWT-Food Science and Technology,2011,44(6):1415-1421
[31]MANDALARI G,MERALI Z,RYDEN P,et al.Durum wheat particle size affects starch and protein digestion in vitro[J].European Journal of Nutrition,2016,57(1):1-7
[32]AL-RABADI G J,TORLEY P J,WILLIAMS B A,et al.Particle size heterogeneity in milled barley and sorghum grains:Effects on physico-chemical properties and starch digestibility[J].Journal of Cereal Science,2012,56(2):396-403.