超微处理对苦荞麸理化及功能特性影响的研究

研究了超微粉碎处理对苦荞麸理化和功能特性的影响。利用行星式球磨机对苦荞麸进行超微粉碎,对3种不同粒径的苦荞微粉的粒径分布、总黄酮溶出率、休止角、滑角、持水力、持油力、膨胀力、水溶性、明度差以及总色差进行测定。经过超微粉碎处理,苦荞微粉总黄酮溶出率增加,粉体的休止角增加16.72°,滑角增加6.59°,持水力减小1.02%,持油力减小43.47%,膨胀力减小33.01%、水溶性增加4.31%,粉体的明度差和总色差有所增加。超微粉碎处理能提高苦荞麸中的功能成分溶出率;改善苦荞麸的加工适应性,超微粉碎处理不仅可用于苦荞麸深加工,同时苦荞麸皮微粉也是一种极具开发潜力的功能食品原料。

The Effect of Super Micro-milling on Physical-chemistry and Functional Properties of Tartary Buckwheat Bran

The effect of super micro-milling on physical chemistry and functional properties of tartary buckwheat bran was studied.Three different diameter powders of tartary buckwheat bran were achieved by plant ball gringing method,and the diameter distribution,total flavonoids,repose and slide angle,water holding capacity,oil holding capacity,water swilling capacity,water solubility,and the color of the powders were determined.The dissolved rate of total flavonids was increased,angle of repose was increased to 16.72°,angle of slide was increased to 6.59°,water holding capacity was decreased to 1.02%,oil holding capacity was decreased to 43.47%,water swilling capacity was decreased to 33.01%,water solubility was increased to 4.31%,and the color was increased through super micro-milling.The dissolved rate of functional composition of tartary buckwheat bran,and the operation flexibility can be improved by the super micro-milling.Therefore,it can be used in further processing as a kind of potential functional food material.