常压气流膨化对苦荞粉理化性质的影响  

Effect of atmospheric explosion puffing on the physicochemical properties of tartary buckwheat flour

作　　者：董春霞 王佳敏 藤田薰 栾广忠[1] DONG Chun-xia;WANG Jia-min;FUJITA Kaori;LUAN Guang-zhong(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shanxi,China;Japan International Research Center for Agricultural Science,Tsukuba 305-8686,Japan)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]日本国际农林水产业研究中心,日本筑波305-8686

出　　处：《粮食与油脂》2022年第12期38-42,共5页Cereals & Oils

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0401203);陕西省重点研发项目(2018NY-122,2017NY-169);中日国际合作项目(C1-Ⅰ-2a/C1-Ⅱ-1b)。

摘　　要：研究常压气流膨化对苦荞粉的基本组分、微观结构、水合特性、糊化特性的影响,并对膨化前后苦荞粉的理化性质进行比较。结果表明:与苦荞粉相比,膨化苦荞粉的水分含量、总淀粉含量分别降低55.32%、13.56%,蛋白质含量、粗脂肪含量、灰分含量无明显变化,总黄酮含量增加,颜色变深;膨化苦荞粉的体积增大数倍,堆积密度从0.686 g/mL降低到0.097 g/mL;吸水性、水溶性等水合特性均有所改善;从微观结构来看,膨化苦荞粉呈现出成片聚集状态,表面变得粗糙且出现孔洞;黏度、衰减值、回生值及峰值时间等糊化参数均有所减小。The effects of atmospheric explosion puffing on the basic components,microstructure,hydration characteristics and gelatinization properties of tartary buckwheat flour were studied,and the physicochemical properties of tartary buckwheat flour before and after explosion were compared.The results showed that compared with tartary buckwheat flour,the moisture content and total starch content of puffed tartary buckwheat flour were reduced by 55.32%and 13.56%respectively.Protein content,crude fat content,and ash content did not change significantly.Total flavonoid content increased and color became darker.The volume of puffed tartary buckwheat flour increased several times,and the bulk density decreased from 0.686 g/mL to 0.097 g/mL.Hydration properties such as water absorption and water solubility were improved.From the view of microstructure,the puffed tartary buckwheat presented a flake aggregation state,and the surface became rough and had holes.The gelatinization parameters such as viscosity,breakdown value,retrogradation value and peak time were all reduced.

关 键 词：苦荞粉 气流膨化 理化性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]