脱皮处理对藜麦粉物化特性及结构的影响

为探究脱皮工艺对藜麦粉物化特性及结构的影响,采用差示扫描量热仪、扫描电镜和傅里叶红外光谱等对比脱皮处理前后和传统制粉工艺对藜麦粉的理化性质的变化;结果表明:脱皮处理工艺可以保留藜麦粉中的营养成分,降低其非营养成分含量;藜麦粉热糊稳定性升高;藜麦颗粒脱皮处理后保持完整的粒形;无新特征峰出现;说明脱皮处理对于改善藜麦粉的加工特性效果明显,为藜麦的营养成分、物化特性及结构提供参考。

Effect of peeling treatment on physicochemical properties and structure of quinoa powder

In order to explore the effects of peeling process on the physicochemical properties and structure of quinoa powder, the physicochemical properties of quinoa powder before and after peeling treatment and traditional milling process were compared by differential scanning calorimetry, scanning electron microscopy and fourier transform infrared spectroscopy. The results showed that: The peeling treatment process can preserve the nutrient components in the quinoa powder and reduce the non-nutrient content; the stability of the quinoa powder is increased; the quinoa granules remain intact after peeling; no new characteristic peaks appear; The effect of improving the processing characteristics of quinoa powder is obvious, which provides a theoretical basis for the nutrient composition, physicochemical properties and structure of quinoa.