摘要
[目的]探讨磨粉方式对苦荞叶粉理化特性的影响。[方法]以黑丰1号苦荞叶为原料,利用电动石磨、超微粉碎机、钢磨粉碎机和五谷杂粮磨粉机4种方式对其进行粉碎,通过测定叶粉的粒径、比表面积、密度、休止角以及营养成分和水合特性等指标,探究不同磨粉方式对苦荞叶粉理化特性的影响。[结果]超微粉碎制备的苦荞叶粉中蛋白质、可溶性膳食纤维、叶绿素含量以及功能性成分GABA、芦丁、槲皮素含量显著高于其他方式;电动石磨制备的苦荞叶粉粒径最小,超微粉碎的次之,且色泽最亮;五谷杂粮磨粉的苦荞叶粉粒径最高,其D50为其他磨粉方式的3~5倍,其比表面积和细胞破碎率最低,流动性最好;五谷杂粮磨粉的苦荞叶粉持水力最高,水溶性最小;常温条件下,苦荞叶粉的溶胀性随着粉粒径的减小而降低。4种磨粉方式的苦荞叶粉的红外吸收光谱基本相同,均含有O—H、C—H、C=O、N—H、C—O—C键。[结论]磨粉方式对苦荞叶粉特性存在影响,可根据终端用途来选择磨粉方式,其中超微粉碎对苦荞叶粉的功能成分保留最好。
[Objective]The effect of milling methods on tartary buckwheat leaves was discussed.[Methods]Tartary buckwheat leaves(Heifeng 1)were used as raw materials and the effects of the different grinding treatments(electric stone mill,ultra-microcrushing,steel grinding,grainmill)on the physical-chemical characteristics such as particle size,specific surface area,density,angle of repose,nutrient composition and hydration characteristics of tartary buckwheat leaf powder were investigated.[Results]The contents of protein-soluble dietary fiber,chlorophyll and functional components GABA,rutin and quercetin in tartary buckwheat leaf powder prepared by ultrafine grinding were significantly higher than those of other methods.The particle size of tartary buckwheat leaf powder was small when prepared by the electric stone mill,followed by ultrafine grinding,and the color was the brightest.The D50 was three to five times more than that of previous grinding techniques,the specific surface area and cell breakage rate were the lowest,and the fluidity was the highest after the grains were ground.The water-holding capacity of grain mill leaf powder was the highest,and the water solubility was the lowest.At room temperature,the swelling property of tartary buckwheat leaf powder decreased with the decrease in powder particle size.Fourier transform infrared spectroscopy analysis showed that the infrared absorption spectra of tartary buckwheat leaf powder by four milling methods were the same,all of which contained O—H,C—H,C=O,N—H and C—O—C bonds.[Conclusion]Different grinding methods affect the characteristics of tartary buckwheat leaf powder,and the grinding method can be selected according to the terminal use.Among them,ultrafine grinding has the best retention of functional components of tartary buckwheat leaf powder.
作者
冯瑜霞
曲美霖
程哲
李云龙
FENG Yuxia;QU Meilin;CHENG Zhe;LI Yunlong(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)
出处
《食品与机械》
CSCD
北大核心
2024年第10期21-27,共7页
Food and Machinery
基金
国家现代农业产业技术体系建设专项(编号:CARS-07-E-2)
山西省现代农业杂粮产业技术体系建设(编号:2023-03)。
关键词
苦荞叶粉
磨粉方式
理化特性
红外光谱
tartary buckwheat leaf powder
grinding methods
physical and chemical properties
infrared spectrum
