超微粉碎对苦荞物化性质的影响

目的实验探究超微粉碎对苦荞全粉物化性质的影响,为苦荞精深加工提供参考依据。方法以苦荞全粉为实验对象,研究剪切粉碎、气流粉碎和纳米研磨对苦荞基本化学成分、物理性质和抗氧化性的影响。结果通过测定不同方法处理所得苦荞全粉的流动性、含水量、持水力、蛋白质、黄酮等理化指标,发现粉体体积密度显著降低(P0.05),纳米粉体的流动性差异不显著(P0.05);脂肪含量和水分含量分别为5.00 g/kg和79.20 g/kg,下降趋势明显(P0.05)。纳米粉体的总酚含量与粗粉相比增加了19.46%,黄酮的含量增加了7.70%。经剪切粉碎和气流粉碎的粉体,其基本化学成分无较大变化。结论经纳米研磨所得苦荞粉具有较优的功能特性、营养品质,适合于苦荞的精深加工,是一种极具潜力的苦荞超微化方式。

Effects of Superfine Grinding on Physicochemical Properties of Tartary Buckwheat

The work aims to conduct experiments to explore the effects of superfine grinding on the physicochemical properties of tartary buckwheat powder, so as to provide a reference for deep processing of tartary buckwheat. With tar-tary buckwheat powder as the experimental object, the effects of shear crushing, airflow pulverization and nano-grinding on the chemical components, physical properties and antioxidant activity of tartary buckwheat were investigated. The physicochemical indexes of tartary buckwheat powder treated by three methods, such as fluidity, water content, water holding capacity, protein and flavone were determined. It was found that the bulk density of powders decreased significantly (P<0.05), and the fluidity of nano-powders was not significantly different (P>0.05). The fat content and water content were 5.00 g/kg and 79.20 g/kg, respectively. The downward trend was obvious (P<0.05). The total phenols content of nano-powders increased by 19.46% and the flavonoid content increased by 7.70% compared with the crude powder. There was no significant change in the basic chemical components of the pulverized powder after shear crushing and airflow pulverization. According to the conclusion, the tartary buckwheat powder obtained by nano-grinding has excellent functional characteristics and nutritional quality. Nano-grinding is suitable for deep processing of tartary buckwheat and it is also a potential ultrafine treatment for tartary buckwheat.