野生荞麦健康产品开发的研究

研究小组以野生荞麦中的金荞麦、细柄野荞麦籽粒为原料,研制开发出金荞麦茶、金荞麦挂面和细柄野荞麦芽等产品,它们保留了野生荞麦原有的黄酮类成分,营养丰富,风味特异,具有巨大的市场潜力。     

面粉中的淀粉组分对面条蒸煮品质的影响

从面粉中提取淀粉、直链淀粉和支链淀粉,按不同的梯度添加到原面粉中制作面条.然后测定面条的蒸煮特性,寻找出淀粉、直链淀粉和支链淀粉对面条蒸煮品质影响的规律.实验表明:随着淀粉添加量的增加,面条的干物质吸水率、干物质损失率、蛋白质损失率都出现了上升的趋势;随着直链淀粉添加量的增加,面条的干物质吸水率出现了下降的趋势,而干物质损失率、蛋白质损失率都出现了上升的趋势;随着支链淀粉添加量的增加,面条的干物质吸水率出现了上升的趋势,而干物质损失率、蛋白质损失率都出现了下降的趋势.     

挂面的理化特性及烹煮品质研究

通过分析测定挂面的规格 (长、宽、厚 )、白度、灰分、水分、最大弯曲度、最佳烹煮时间、吸水率、烹煮损失来研究其理化特性和烹煮品质及其相互关系 .结果表明 :挂面白度随着灰分的增加而降低 ;挂面最佳烹煮时间与挂面厚度有正相关性 ,厚度越大其最佳烹煮时间越长 ;挂面烹煮损失与挂面吸水率有正相关性 ,面条的烹煮损失越大其吸水率越高     

我国面条加工技术存在的问题与前景

从营养、栽培和文化角度指出了我国发展小麦食品的意义和前景 ,通过与国际上发达国家食品工业化的对比分析了我国面制品生产存在的问题 .在肯定了我国面制品有着良好发展前景的同时对我国面制品今后的健康发展提出了几点建议     

淀粉及变性淀粉对面条品质影响研究

主要研究淀粉及变性淀粉对面条品质的影响 .试验表明 :添加 5%的马铃薯淀粉 ,对面条的品质有较好的影响     

冷冻面条的品质改良研究

研究了几种常用的胶体和乳化剂对经过一定冻融循环的冷冻面条的品质影响.结果表明:胶体中,聚丙烯酸钠和黄原胶效果最好,可以有效提高冷冻面条的剪切力和拉伸距离;乳化剂中,蔗糖酯和DMG4效果较明显,可以明显增大冷冻面条的拉伸距离,有效提高冷冻面条的延展性.     

甜荞麦麸皮蛋白质提取工艺研究

以甜荞麦麸皮为原料,分别以碱法和盐法提取蛋白质.通过单因素实验和正交试验,探讨了不同因素对蛋白质提取率的影响,确定了最佳提取参数.结果表明,碱法和盐法提取蛋白质的等电点分别为3.8和4.2.碱法提取蛋白质的最优条件为:pH 10.5,料液比1∶25,温度45℃,时间4h,在此条件下提取率高达70.5%.盐法提取蛋白质的最优条件为:pH 7.8,NaCl浓度0.3mol/L,料液比1∶20,温度45℃,时间1.5h,此条件下的提取率高达57.3%.     

Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry

Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography-mass spectrometry (GC-MS) after 3 different isolation techniques. Seventy-seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV ≥ 10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, maltol, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7-hydroxycoumarin, butylated hydroxytoluene. Practical Application: Tartary buckwheat, one type of buckwheat, has gained much attention from nutritionists and medical doctors in recent years. It is rich in rutin, quercetin, and other nutrients that are good for health. Tartary buckwheat-based product such as tartary buckwheat tea is an important and popular healthy product in China, Japan,South Korea, European countries as well as in American countries. It has a distinct malty aroma. The present study first identified and quantified of its aroma compounds. The results will draw attention to other researchers in food flavor and buckwheat filed.     

荞麦不同生长期黄酮含量的动态研究

利用分光光度法对不同生长期苦荞和甜荞黄酮含量的动态变化进行了研究,结果表明,苦荞和甜荞不同生长期黄酮含量均呈现规律性变化,即花>叶>根>茎,且苦荞中的含量明显大于甜荞。该结果为荞麦及其制品质量评价和甘肃省荞麦的综合利用提供了科学依据。     

荞麦绿豆蛋白饮料的研制

以杂粮中的荞麦和绿豆为原料,以感官评定和稳定性为指标,确定出苦荞绿豆奶饮料的生产工艺配方和主要工艺参数,并对饮料中功能性成分芦丁含量进行了测定。