液相色谱法快速测定荞麦冷面中芦丁含量的研究

建立高效液相色谱法快速测定荞麦冷面中芦丁含量的分析方法。采用甲醇-水（体积比1∶1,含0.1%硼砂保护剂）超声提取冷面中的芦丁,在Shimpack VP-ODS色谱柱（250 mm×4.6 mm,5μm）上,以甲醇-1%冰乙酸（40∶60,体积比）为流动相分离,紫外检测器257 mm波长检测。采用外标法定量,该方法在0.25μg/mL～50.0μg/mL浓度范围内有良好的线性关系,相关系数R2为0.9997,加标回收率均在95%以上,相对标准偏差不大于2.4%,方法最低检出限为1.25 mg/kg。该方法具有快速、准确、灵敏度高,样品前处理简便易行等优点,为荞麦冷面的生产加工和检测提供了参考。     

膨化荞麦粉生产工艺的研究及其在朝鲜族冷面加工中的应用

在朝鲜族冷面加工中,采用膨化荞麦粉替代普通荞麦粉,可以明显改善产品的外观和口感。通过正交试验确定膨化荞麦粉的最佳生产工艺参数为：粗粉与麦心粉的配比70∶30,螺杆转速350 r/min,进料速度450 g/min,原料加水量40%。通过添加量、加水量、挤丝温度、粗细度4个因素对朝鲜族冷面品质影响进行单因素试验,结果表明：影响冷面品质的因素依次为挤丝温度〉膨化荞麦粉添加量〉物料粗细度〉加水量,最佳工艺条件组合为：膨化荞麦粉添加量30%,加水量40%,挤丝温度100℃,物料细度80目。     

荞麦芦丁的研究进展

荞麦具有丰富的营养价值,是芦丁的重要膳食来源.本文综述了国内外有关荞麦芦丁含量的器官差异,随生育期的变化,种及品种间的变异,环境因子对芦丁含量影响等方面的研究进展;比较介绍了荞麦芦丁的提取工艺和测定方法,并对荞麦芦丁的应用与开发前景作了简要的介绍.     

荞麦粉膨化工艺参数的优化及其在朝鲜族冷面加工中的应用

以荞麦粉为原料,研究物料配比、加水量、螺杆转速以及进料量对膨化食品品质指标(比容)的影响。设计正交实验,确定出最佳工艺参数为:荞麦麦心与麦皮的配比为30∶70,螺杆转速为350r/min,进料量为450g/min,原料加水量为40%。同时,利用膨化荞麦粉为主要原料,分别进行了荞麦粉添加量、加水量、挤丝温度、物料细度4个因素对朝鲜族冷面品质影响的单因素实验。实验结果表明:影响冷面品质的因素依次为挤丝温度荞麦粉添加量物料细度加水量,最佳工艺条件组合为荞麦粉添加量为30%,加水量为40%,挤丝温度为100℃,物料细度为80目。     

荞麦-小麦混合粉的品质研究

荞麦粉在面制品中具有重要的应用价值,研究了荞麦粉的添加量和粒度对小麦混合粉的粉质、拉伸、白度、湿面筋含量、降落数值的影响。结果表明,荞麦粉对小麦混合粉的粉质和拉伸特性具有不利影响,添加量越多,不利影响越大;荞麦粉的粒度减小,不利影响减小,粒度为80目的荞麦粉对小麦混合粉的粉质和面团拉伸品质的不利影响较小。小麦混合粉的白度随荞麦粉添加量的增加而略有下降,荞麦粉添加量低于6%,对小麦混合粉的白度影响不大,荞麦粉粒度对白度影响不大。小麦混合粉的湿面筋含量随荞麦粉添加量的增加和粒度的减小而略有下降,少量添加影响较小。小麦混合粉的降落数值随荞麦粉添加量的增加和粒度的减小而增加,说明荞麦粉能够增加小麦粉的糊化黏度。     

影响朝鲜族冷面品质的原料因素研究

以朝鲜族冷面为研究对象,研究不同面筋质含量的小麦粉对冷面品质的影响,借助于粉质仅、拉伸仪等现代分析仪器。研究添加不同比例荞麦粉的冷面面团的流变学特性,并进行了品尝评分。结果表明：冷面的制作宜选择面筋质含量26％～28％的中筋力面粉;荞麦粉也影响冷面的品质,其添加比例在30％以下可使冷面面团具有良好的工艺特性和食用品质。     

荞麦中芦丁的提取工艺优化

以米荞1号为原料,采用响应面法优化荞麦中芦丁的提取工艺。在单因素试验的基础上,根据Box-Behnken试验设计原理,通过响应面法优化芦丁提取工艺,选取时间、温度、料液比和甲醇体积分数四因素三水平进行中心组合试验,建立芦丁含量的二次回归方程,确定提取芦丁的最佳工艺组合条件。结果表明:提取时间93 min,提取温度77℃,料液比1:32,甲醇体积分数91%。该条件下芦丁提取含量预测值为17.92 mg/g,实测值为18.20mg/g,偏差不大。     

荞麦和商品苦荞茶中芦丁含量的测定

采用RP．HPLC法测定不同种荞麦、不同商品苦荞茶中芦丁的含量。以回流法提取,采用DIKMAdiamonsil（4．6mm×250mm,5μm）色谱柱,流动相为乙腈-0．1％磷酸水,柱温20℃,流速为ImL／min,检测波长为255run,在该色谱条件下,芦丁分离效果好,线性范围为0．003976-0．5964mg／mL（r=0．9999）。平均回收率为96．93％（n=6）,RSD为2．72％。结果表明：苦荞中芦丁含量远远高于甜荞;不同生产地的苦荞茶中芦丁含量差异较大,可能与原料产地及制作工艺不同有关;不同类型苦荞茶商品中以全胚茶中芦丁含量最高。     

荞麦醋发酵过程中芦丁含量变化规律研究

研究了以陕北荞麦为原料酿造食醋过程中主要功能成分芦丁的含量变化。实验表明,在酒精发酵阶段,随着发酵的进行发酵液中芦丁含量呈上升趋势,发酵残渣中芦丁含量呈下降趋势;而在醋酸发酵阶段,发酵液中芦丁含量呈下降趋势,发酵残渣中芦丁含量呈上升趋势。总芦丁含量没有明显变化。     

荞麦芦丁提取纯化及定量分析方法的研究进展

介绍了目前从荞麦中提取纯化芦丁的常用方法和定量分析方法,为今后进一步寻求更优化的从荞麦及其他天然植物中提取和纯化芦丁的试验室研究或工业化生产方法提供参考依据。     

苦荞超微粉对苦荞小麦混合粉及其挂面品质的影响

将普通苦荞粉,苦荞超微粉A和B按照5%~30%的比例添加到小麦粉中,对苦荞小麦混合粉的面团粉质特性及其挂面的感官品质、蒸煮品质及质构特性进行了研究,结果表明:与普通粉相比,添加苦荞超微粉的混合粉面团的吸水率增加,面团形成时间和稳定时间缩短,弱化度值升高,粉质指数降低;添加苦荞超微粉提高了挂面的感官品质;添加量在15%以下时,添加苦荞普通粉制作的面条煮熟增重率较高,添加量在15%~30%时,添加苦荞超微粉A制作的面条煮熟增重率较高,而添加量在5%~30%时,添加苦荞超微粉A制作的面条煮熟的干物质损失率最低;苦荞粉超微处理增加了苦荞挂面的坚实度和剪切功,面条咀嚼性和韧性增强。小麦粉中添加20%苦荞超微粉A时制作的挂面韧性,口感良好。     

添加挤压苦荞粉对纯苦荞挂面加工及面条品质的影响

为提高纯苦荞挂面的加工适应性及面条品质,将挤压处理后的苦荞粉与生苦荞粉混合后制作纯苦荞挂面,将挤压苦荞粉的添加量及和面加水量结合探究其对纯苦荞挂面加工品质及面条品质的影响。通过面带的质构品质、面条的蒸煮及质构特性评价纯苦荞挂面的加工性能和食用品质。结果表明,随着挤压苦荞粉添加量的增加,面带的表面黏附力和抗拉伸力及面条的蒸煮损失率显著(P<0.05)增加;随着和面加水量的增加,面带的表面黏附力显著(P<0.05)增加,抗拉伸力下降,面条的硬度、咀嚼性和蒸煮损失率均显著(P<0.05)增加,当挤压苦荞粉的添加量为30%,加水量为34%时,面带的表面黏附力最低,抗拉伸力适中,蒸煮损失率最小,质构品质较好,综合评价最高。     

超微处理挤压改性荞麦粉添加对面团特性和全荞麦面条品质特性的影响

将经挤压改性的荞麦粉超微处理,将不同比例物理改性粉回添后制成面团和面条。利用混合实验仪、动态流变仪和扫描电子显微镜研究其添加量对面团热机械学、拉伸和流变特性及微结构的影响,结合全荞麦面条蒸煮、质构特性和感官评定结果,研究其对面条品质的影响。结果发现,随添加量的增加,面团的吸水率递增,形成时间先递减后递增,稳定时间和拉伸阻力先递增后递减,峰值扭矩和回生值均递减。其中添加量为5%和10%的面团结构紧实且连续均匀,孔洞较小,黏弹性较高。加工后的面条吸水率、蒸煮损失和断条率随添加量的增加先降低后上升,硬度、弹性和咀嚼度变化趋势相反,蒸煮时间逐渐降低。添加量为5%时,面条具有最好的蒸煮和质构特性和感官评定值。     

Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

The effect of Rhizopus oligosporus on the structure and functional properties of buckwheat grain during fermentation was investigated and the production of buckwheat hypoallergenic flour was studied. The spores of R. oligosporus were mixed with steamed buckwheat grains, and they were incubated at 30 °C and 85% relative humidity (RH) for 0, 24, 48 and 72 h. The changes of structure, free amino acids, minerals, phytic acid and allergenic proteins in the grains were determined during the time course of incubation. The 48-h-fermented buckwheat (FeB) was found to be involved in formation of amino acids with higher amounts of total amino acids, and some of them increased 50 times more; including isoleucine, leucine, lysine, valine, glycine, histidine, tyrosine and γ-amino butyric acid (GABA). SDS–PAGE and Western Blot analyses showed that R. oligosporus was very effective to reduce allergenic proteins of buckwheat and could produce the hypoallergenic buckwheat flour. In its application to noodle making, the FeB-substituted wheat flour noodle was softer and had more elasticity than the control without FeB flours (1CW), except for the 10% substitution of FeB. Uncooked and cooked noodles were brownish compared to those of the 1CW. The R. oligosporus could possibly be used to produce hypoallergenic buckwheat with higher functional and good rheological properties, and thus produced FeB flour was considered to become a big prospect for development of new food in the future.     

Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties

In this paper, the rheological properties and lipids composition with an emphasis on acylglycerols and fatty acids composition of dough with various portions of buckwheat flour (BWF) are investigated. The results show lipids from wheat-buckwheat flour mixture has higher ratio of total unsaturated to saturated fatty acids content (3.77-4.78 g/100 g) than those of wheat flour only (3.71 g/100 g). The value of dough water absorption (WA), development time (DT), dough stability (DSt), gelatinization temperature (T_max) and maximal pasta viscosity (η_max) increases when content of free fatty (FFA) acids increases, i.e. when buckwheat flour portion in flour mixtures increases, so FFA content has a proper influence on these dough properties. Dough with buckwheat flour has higher WA (54.3-56.0 ml/100 g), T_max (82.0-84.1 °C) and η_max (630-860 AU), longer Dst (0.7-4.6 min) and lower Dsf (82-90 FU) than dough with wheat flour only, whose appropriate values are 54.3 ml/100 g, 81.2 °C, 480 AU, 0.3 min and 90 FU, respectively. So, the flour mixture with buckwheat flour of at least 5 g/100 g can be considered good quality flour.     

荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响

目的:探索荞麦发面饼中荞麦粉的最佳添加量。方法:选用粉质仪、拉伸仪、黏度仪等探讨荞麦粉添加量对混合粉面团流变学特性的影响,并依据感官评价判断发面饼的品质。结果:在面粉中添加0～40%的荞麦粉,随着荞麦粉添加量的增加,混合粉面团的流变学特性显著变差。混合粉面团的吸水率、形成时间、粉质质量指数逐渐减小,当荞麦粉添加量为40%时,混合粉的粉质质量指数降低了69.1%、形成时间降低了70.7%。随着荞麦粉含量的增加,混合粉面团的拉伸性和拉伸面积逐渐降低,阻力先增加后降低。当荞麦粉添加量为20%时,发面饼的硬度、黏性和咀嚼性最低,感官评分最高,与空白对照相比感官评分提高了19.4%。结论:荞麦粉的添加降低了混合粉的品质,但适量的荞麦粉可以赋予发面饼特殊的香味以及营养价值,添加量<20%的混合粉的流变学特性和发面饼的品质较好。     

不同制备工艺的籼米粉对面条品质的影响

采用了干法、半干法、湿法对籼米进行加工,研究了不同工艺籼米粉的理化特性差异及其对面制品所产生的影响。结果表明:3种工艺生产的米粉中,湿磨米粉白度最高,平均粒径最小,淀粉颗粒形态较其它工艺完整,半干法米粉峰值黏度、回升值、崩解值均较高;加入籼米粉的面片亮度下降,弹性升高;面条的最佳煮制时间变短,干物质吸水率升高,蒸煮损失率降低;试验还发现干法籼米粉可同时提高面条的硬度、弹性和咀嚼性。     

马铃薯全粉对小麦粉及面条品质的影响

通过在小麦粉中添加不同比例的马铃薯全粉,测定其面筋特性、粉质特性、热特性及面条的蒸煮、质构特性和感官评价,并用扫描电镜观察面条微观结构,来探讨马铃薯全粉对小麦粉及面条品质的影响。结果表明:随着马铃薯全粉添加量的增大,混合粉湿面筋含量逐渐减少。面团的形成时间和稳定时间下降,稳定时间从5.1 min下降到0.8 min,弱化度增大。起始温度To、峰值温度TP变化不明显、终止温度TC呈上升趋势,热焓值H呈下降趋势,热焓值从257.56 J/g下降到179.46 J/g,面团的热稳定性下降。面条的干物质损失率、断条率逐渐增大。面条的硬度、弹性随着马铃薯全粉添加量的增加而逐渐减小。扫描电镜观察结果显示,随着马铃薯全粉添加量的增大面条表面变得松散,面筋断裂,淀粉颗粒暴露在面筋网络结构之外。结果得到,当马铃薯全粉添加量在20%以下时,面条具有较好的品质。      

增筋剂对苦荞面条品质的影响

以苦荞—小麦混合粉(1∶1)为原料制作苦荞面条,分别添加谷朊粉、沙蒿胶粉、瓜尔豆胶、魔芋精粉四种不同的增筋剂。研究增筋剂对苦荞面条蒸煮品质及感官品质的影响。结果表明:四种不同的增筋剂对苦荞面条的蒸煮品质和感官品质都有所改善。添加沙蒿胶粉的苦荞面条烹煮损失率和断条率最低,添加谷朊粉的苦荞面条的感官品质最好。综合评价四种增筋剂对面条品质的改善效果:谷朊粉沙蒿胶粉瓜尔豆胶魔芋精粉。当谷朊粉的添加量为2.5%时,苦荞面条的蒸煮品质和感官品质最好。     

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis

A texture analysis method for evaluating the processing quality of noodle dough with a high Tartary buckwheat flour (BF) content was established. And then the improvement of wheat flour (WF), wheat gluten (WG), and pre-gelatinized Tartary buckwheat flour (PBF) for the processing quality of buckwheat noodle dough was compared quantitatively, and the mechanism was explored through the observation of gluten network in dough sheets. Texture results showed that the coefficients of variation of tensile strength and adhesiveness of dough sheets among 16 groups were 17.76% and 40.72%, respectively, and the intragroup variation coefficients were only 4.17% and 7.07%, respectively. The tensile strength of dough sheets was significantly positively correlated with gluten index of WF and WG. In addition, with the increase of WG and PBF addition, the tensile strength and adhesiveness of dough sheets showed a linearly increase trend. Furthermore, the gluten network in the dough sheets containing WF or WG with high gluten index distributed more evenly and compactly than that with low gluten index. The dough sheet with 9% PBF showed more uniform gluten network, compared with that without added PBF. Overall, texture analysis of dough sheet can be used to evaluate the processing quality of noodle dough containing 70% BF, and the WF and WG with high gluten index had better improvement than PBF.