不同酵母固态发酵对荞麦抗氧化成分及抗氧化作用的影响

研究不同酵母(果酒酵母、葡萄酒酵母、异常汉逊酵母)发酵对荞麦营养成分及抗氧化性的影响,通过测定发酵荞麦中还原糖、总多酚和总黄酮含量,发现3株菌能显著提高荞麦中总多酚和总黄酮含量,且显著降低还原糖含量。利用氧化自由基吸收能力(ORAC,oxygen radical absorbance capacity)方法对酵母发酵过程中荞麦提取物的抗氧化活性变化的研究发现,3株酵母均能显著提升荞麦的抗氧化活性,且发酵荞麦提取物的抗氧化活性与总多酚、总黄酮成分含量呈相关性。因此,发酵荞麦相对未发酵荞麦具有更好的营养保健功能。     

荞麦苗营养成份及汁发酵工艺初步研究

分析了甜荞苗的营养成份，结果表明，荞麦苗含有丰富的营养成份，特别是富含黄酮类化合物，是一种营养保健食品的新资源。对荞麦苗的取汁工艺及荞麦汁发酵进行了初步研究，荞麦汁发酵乳中维生素含量高于普通酸奶，含有酸奶缺乏的黄酮类化合物。     

几种新型啤酒

荞麦啤酒。是一种以麦芽粉为原料的发泡啤酒，利用荞麦抽提出荞麦汁，与麦芽混合发酵而成，含荞麦营养成分。     

红茶菌发酵荞麦浆醋饮的工艺优化及品质分析

本文以荞麦浆为原料,采用红茶菌发酵荞麦浆制备荞麦浆醋饮。以荞麦浆发酵液总酸含量及感官评分为指标,探究不同荞麦浆可溶性固形物含量、红茶菌接种量、发酵温度对发酵液品质的影响,确定发酵最佳工艺条件;在最佳工艺条件下制备荞麦浆醋饮,探究发酵过程中荞麦浆pH、总酸、总酚、总黄酮及有机酸含量的变化。结果表明,红茶菌发酵荞麦浆醋饮最佳工艺条件为可溶性固形物含量13%,红茶菌接种量15%,发酵温度30 ℃;在此优化条件下,发酵过程中,荞麦浆pH降低、总酸升高,还原糖含量先升高后下降,总酚含量升高、黄酮含量先下降后升高,乙酸、乳酸、琥珀酸含量增加,苹果酸和丙二酸含量先增加后降低;发酵9 d后得到的荞麦浆醋饮总酸含量32.96 g/L,总酚含量1.72 g/L,总黄酮含量2.55 g/L,酸度适宜,口感柔和,具有浓郁的荞麦香气和保健功能。     

荞麦鲜奶酪发酵工艺研究及其质量评价

以牛乳、荞麦为原料,开发研制荞麦鲜奶酪。在单因素试验的基础上,采用响应面分析方法,优化荞麦添加量、发酵温度与发酵时间的工艺参数,并对最终产品进行质量评价。荞麦鲜奶酪生产的最优工艺参数为荞麦添加量4%、发酵剂添加量0.015%、发酵温度42.6℃、发酵时间7.1 h。所制备的酸乳凝乳状态良好,乳清析出少且澄清,荞麦鲜奶酪咀嚼性适中,带有荞麦独有的香气,且质量较优,是一种营养丰富的特色鲜奶酪。     

真菌固态发酵对荞麦营养功能成分的影响

采用3株食品常用真菌(米曲霉,米根霉3.1175和米根霉3.2751)固态发酵荞麦,研究不同发酵时间下,这3株真菌对荞麦营养功能成分的影响。通过测定发酵后荞麦中的氨基态氮,还原糖,γ-氨基丁酸等营养功能成分的含量,结果发现荞麦中还原糖,氨基酸在米曲霉和米根霉3.2751的发酵下得到显著提高(p<0.05),而米根霉3.1175发酵的荞麦,这2个营养成分变化不显著(p>0.05)。米曲霉发酵的荞麦中γ-氨基丁酸含量随着发酵时间的增加而显著提高(p<0.05)。可滴定酸含量在3株真菌的发酵下变化较小。因此米曲霉和米根霉3.2751发酵的荞麦相对未发酵荞麦具有更好的营养和功能价值。     

荞麦豆酱的研制

该文对荞麦豆酱的生产工艺进行了探讨，在结合国内外制酱工艺的基础上进行了改进，即部分原料进行焙烧、发酵分批加盐，发酵前期加入酵母。利用该工艺酿造荞麦豆酱，酱香浓郁，比传统豆酱具有一种独特的醇香味。     

发酵荞麦面条制备工艺研究

以荞麦面为主要原料,加入一定量的酵母和水,调制成荞麦面团,在30℃恒温条件下发酵成具有一定的芳香酸味的荞麦面团,再利用面条机将发酵好的荞麦面团挤压成荞麦面条。试验了面团含水量、酵母添加量、发酵时间和温度对荞麦面团发酵程度及面团成型的影响。     

响应面法优化荞麦醋醋酸发酵工艺的研究

以荞麦为原料制备荞麦醋,以荞麦醋总酸含量为响应值,以拌醅酒精度、火醅接种量、醋醅水分含量为自变量,采用单因素试验和响应面试验优化荞麦醋醋酸发酵工艺条件。结果表明,荞麦醋醋酸发酵阶段最佳工艺条件为：拌醅酒精度4.50%vol,火醅接种量12%,醋醅水分含量65%,发酵时间9 d。在此优化条件下,荞麦醋总酸含量为4.86 g/100 mL。     

发酵罐发酵荞麦酒工艺研究

该研究以甜荞与苦荞为原料,应用5 L液态发酵罐进行发酵制作荞麦酒。通过单因素和正交试验对荞麦酒的酿造工艺条件进行优化,从而确定发酵罐发酵荞麦酒的最佳工艺参数。结果表明：最佳发酵工艺条件为酵母菌添加量0.6%、发酵时间7 d、料水比1∶4（g∶mL）。在此条件下得到酒精度为10.1%vol,总黄酮含量为103.30 μg/mL的荞麦酒。     

荞麦中铝的残留量的调查分析

目的通过测定荞麦及其制品中的铝残留量，从样品类别和产地两方面分析了荞麦中铝的含量分布。方法采用电感耦合等离子体发射光谱法（ICP-OES）测定了105批次荞麦原粮及其加工品中的铝残留量。结果荞麦及其制品中的铝含量分布范围较广，最小值为5.97mg/kg，最大值可达2318 mg/kg；荞麦中铝含量分布为荞麦皮＞荞麦＞荞麦米；不同产地种植的荞麦中铝含量具有显著差异，产自甘肃和云南的荞麦其铝含量最大值和平均值较高，而陕西的较低。结论所有样品均有检出，铝含量高低因样品类别和种植地域而不同，而且荞麦原粮中的铝元素主要来自于荞麦皮，其含量显著高于荞麦米。     

Studies on the amino acid and mineral content of buckwheat protein fractions

Protein fractions were extracted by successive extraction and analysis method in four buckwheat varieties including Japanese spring buckwheat, Japanese summer buckwheat, Yuqiao No. 1 and Yuqiao 6-21. The amino acid and the mineral content of each protein fraction were also analyzed in this paper. The basis for the data on the experiment was the relationship between protein fractions and amino acids, and the mineral contents of protein fractions. The distribution and proportion of amino acids and the minerals in each protein fraction in the buckwheat kernel as well as the nutritional value of buckwheat kernel were discussed. The results showed that there is a high amount of soluble protein and very low amount of prolamin in the buckwheat kernel. Leucine is the first limited amino acid in buckwheat, and buckwheat protein is only a seminutritional protein. The buckwheat kernel is rich in K, Zn in the albumin, Ca, Mg and Mn in the globulin, Na in the prolamin and glutelin.     

荞麦的应用研究及展望

荞麦是我国西部地区重要的集营养与保健为一体的粮食作物。本文通过对荞麦保健品、荞麦面条类产品、荞麦烘焙制品、荞麦发酵品、荞麦膨化食品、荞麦调辅品、荞麦芽菜等方面的研究调查,综述了十年来我国荞麦制品的应用研究和开发现状,对存在的问题进行了探讨,提出了一定的解决措施和方法,以期为我国西部的荞麦食品加工者提供一定的借鉴。     

苦荞多糖提取工艺及功能作用研究进展

苦荞多糖是苦荞的主要功能成分。对苦荞多糖的提取方法和主要功能作用等方面的研究进行了梳理归纳,分析了苦荞多糖的研究现状,总结了存在的问题,在此基础上对苦荞多糖的研究进行了展望,旨在为苦荞多糖的综合开发利用提供依据。     

Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat

Buckwheat grain has well‐balanced nutritional value, whereas its digestibility is relatively low. This review summarizes recent advances in studies on the hypolipidemic activity of buckwheat. The most remarkable function is a powerful hypocholesterolemic activity of buckwheat protein in rats, which is far stronger than that of soy protein. The cholesterol‐lowering effect is mediated by mechanisms involving higher excretion of fecal sterols and lower digestibility of buckwheat protein. The insoluble fraction of buckwheat protein associates with cholesterol and reduces micelle cholesterol uptake in caco‐2 cells. Furthermore, consumption of buckwheat protein suppresses cholesterol‐induced gallstones and body fat in rodents. Buckwheat sprouts also have hypolipidemic activity in rats or type 2 diabetic mice. Tartary buckwheat bran extract reduced the serum level of total cholesterol and triglyceride in hyperlipidemic rats. The consumption of buckwheat seed reduced low‐density lipoprotein cholesterol in the pastureland Mongolian population. Taken together, buckwheat may be beneficial for prevention of hyperlipidemia. © 2014 Society of Chemical Industry     

Wild buckwheat is unlikely to pose a risk to buckwheat-allergic individuals

Buckwheat (Fagopyrum esculentum) is a commonly allergenic food especially in Asia where buckwheat is more commonly consumed. Wild buckwheat (Polygonum convolvulus, recently changed to Fallopia convolvulus) is an annual weed prevalent in grain-growing areas of the United States. Wild buckwheat is not closely related to edible buckwheat although the seeds do have some physical resemblance. A large shipment of wheat into Japan was halted by the discovery of the adventitious presence of wild buckwheat seeds over possible concerns for buckwheat-allergic consumers. However, IgE-binding was not observed to an extract of wild buckwheat using sera from 3 buckwheat-allergic individuals either by radio-allergosorbent test inhibition or by immunoblotting after protein separation by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Furthermore, the extract of wild buckwheat was not detected in a buckwheat enzyme-linked immunosorbent assay developed with antisera against common buckwheat. Thus, wild buckwheat is highly unlikely to pose any risk to buckwheat-allergic individuals. The common names of plants should not be a factor in the risk assessment for possible cross-allergenicity.     

荞麦的热分析研究

用差热-热重分析(TG-DTA)对荞麦进行热分析研究,目的在于研究加热对荞麦的影响。结果表明,荞麦开始分解的温度为231.23℃,荞麦皮开始分解的温度为267.34℃,荞麦粉开始分解的温度为281.77℃。荞麦在静态空气气氛下的热分析实验条件为:升温速率为15℃/min,样品质量1 mg～2 mg;加工、炮制温度应控制在250℃以下。     

荞麦面条餐后血糖的评测

研究了纯荞麦面条和市售荞麦面条的加工品质以及对小鼠餐后血糖反应的影响,通过测定面条的基本成分、蒸煮特性、质构特性、感官评定以及餐后血糖反应,来对比纯荞麦面条与市售荞麦面条在控制血糖方面的效果。结果表明,市售荞麦面条在感官评价方面虽然优于纯荞麦面条,但在控制小鼠餐后血糖方面,纯荞麦面条的血糖峰值要比市售荞麦面条晚出现15 min,而且血糖增长曲线也呈现缓升缓降的趋势,餐后血糖的波动较小;在120 min时,灌胃纯荞麦直面的小鼠血糖增长百分比比市售荞麦面条的小鼠血糖增长百分比高约20%,说明纯荞麦面条能有效的维持餐后血糖的稳定,食用纯荞麦直面更能起到一定的饱腹作用。研究表明特定加工工艺下的纯荞麦面条可作为日常膳食摄入以起到降低血糖的作用。     

Changes in the thermal,pasting, morphological and structural characteristic of common buckwheat starch after ultrafine milling

The effects of superfine milling treatments on the thermal, pasting, morphological and structural characteristics of common buckwheat starch were studied. The results showed that the superfine milling could change the morphological structure of buckwheat starch granules. Superfine milling treatments decreased the relative crystallinity and destroyed crystal particles of buckwheat starch. The crystallinity of buckwheat starch was 0.00% after 4 h of the ultrafine milling treatment. There is no obvious endothermic melting peak in the buckwheat starch after ultrafine milling treatment. After superfine milling, the light transmittance, swelling power and solubility of buckwheat starch increased, while PV, TV and FV values decreased. Superfine milling could significantly improve the WHC value of buckwheat starch. This study is expected to obtain the modified buckwheat starch with improved properties and provide valuable information for starch modification employing extreme milling, as well as provide the theoretical basis for expanding the application of buckwheat starch.     

荞麦茶品质评价技术的现状及展望

荞麦茶是一种以荞麦为原料制作而成的代用茶,其营养丰富、风味独特,具有较高的营养价值和保健功能。目前市场上荞麦茶产品种类繁多,其品质参差不齐,因此做好荞麦茶的品质评价显得尤为重要。荞麦茶的品质和原料的品种与产地、加工工艺参数、贮藏条件等诸多因素有关。本文综述了近年来荞麦茶品质评价技术的现状,尤其是将快速、无损检测技术应用于荞麦茶气味、质构、颜色、滋味等方面,展望了将新技术应用于荞麦茶品质评价的可行性,以期为荞麦茶的品质评价提供参考。