汽蒸和热风干燥处理对黄苦荞和黑苦荞理化品质的影响

研究了汽蒸和热风干燥两种加工方式对四川凉山黄、黑苦荞主要物理、化学性质的影响。结果表明:两种颜色苦荞经汽蒸与热风干燥处理后,L^*值减小,a^*值和b^*值显著增大(p<0.05);持水性与持油性无显著变化(p>0.05);汽蒸处理会显著降低两苦荞品种的蛋白质、脂肪及灰分含量(p<0.05),热风干燥处理苦荞的蛋白质、脂肪和灰分均优于汽蒸处理;两种加工处理均会使苦荞总酚和芦丁含量增加,汽蒸处理30 min黑苦荞的总酚和芦丁含量最高,分别为16.31 mg GAE/g和13.03 mg/g。该研究结果将为苦荞加工和产品开发提供参考。

Effect of Steaming and Hot-air Drying on the Physical and Chemical Quality of Yellow or Black Tartary Buckwheat

The study evaluated the changes of the physical and chemical quality of yellow and black tartary buckwheat from Liangshan of Sichuan after steaming or hot air drying respectively. The results showed that L* value of two kinds of tartary buckwheats decreased and a*,b* value increased(p<0.05)after steaming or roasting. The water holding capacity and oil holding capacity had no significant change(p>0.05). The amounts of protein,fat and ash in tartary buckwheat decreased after steaming(p<0.05). And the protein,fat and ash indices of the tartary buckwheat,treated by roasting,were better than the same one treated by steaming. Steaming and roasting could both increase the amounts of total phenolics and rutin in tartary buckwheat(p<0.05). The amount of total phenolics and rutin in black tartary buckwheat reached the highest point after steaming for 30 minutes,at that point the amount of total phenolics and rutin were 16.31 mg GAE/g dry sample and 13.03 mg/g dry sample. The research will provide data references for processing of tartary buckwheat.