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苦荞米加工过程的营养流向分布

作者: 杨露西1, 李 强1,2, 邓由飞1,2, 赵 钢1,2     时间:2019-09-29 11:16      浏览:207

文章编号:1004-5422(2019)03-0263-04                                        DOI:10.3969/j.issn.1004-5422.2019.03.008


苦荞米加工过程的营养流向分布


杨露西1, 李 强1,2, 邓由飞1,2, 赵 钢1,2
(1.成都大学 药学与生物工程学院, 四川 成都 610106;
2.成都大学 农业农村部杂粮加工重点实验室, 四川 成都 610106)

摘 要: 通过对苦荞米加工工艺过程中的副产物及产品检测分析,研究其过程中的营养成分流向分布.研究结果表明,苦荞米加工工艺流程中的产物及其得率为:苦荞壳29.76%、废料壳粉9.34%、抛光米46.88%、黄粉14.02%.苦荞麦与苦荞米相比,水分、灰分、蛋白质、淀粉及碳水化合物明显降低,粗脂肪含量升高;加工后各产物的营养流向为:废料壳粉中黄酮22.13%、蛋白质31.47%、粗脂肪39.31%;黄粉中蛋白质38.43%、粗脂肪41.11%、黄酮37.96%;苦荞米、苦荞壳中水分含量较高;苦荞壳粉、苦荞米中粗脂肪含量较高;苦荞壳粉、苦荞米、黄粉中蛋白质含量高;黄酮主要分布在苦荞米和黄粉中.实验表明,废料壳粉和黄粉的产生对苦荞米营养损失最大.
关键词: 苦荞;苦荞米;加工;营养分布

中图分类号:TS211.2          文献标志码:A


Distribution of Nutrient Flow in Processing of Bitter Buckwheat


YANG Luxi1, LI Qiang1,2, DENG Youfei1,2, ZHAO Gang1,2
(1.School of Pharmacy and Bioengineering, Chengdu University, Chengdu 610106, China;

2.Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture, Chengdu University, Chengdu 610106, China)


Abstract:Taking bitter buckwheat as the test material and through the detection and analysis of byproducts and products in the processing,the distribution of nutrient components in the process was studied.The results showed that the products in the processing process of tartary buckwheat and its yield were:29.76% of tartary buckwheat,9.34% of waste shell powder,46.88% of polished rice,and 14.02% of yellow powder.Compared with bitter buckwheat rice,the amount of water,ash,protein and starch carbohydrate in bitter buckwheat flour decreased significantly,and the crude fat content in bitter buckwheat increased.The nutrient flow of each product after processing was that the flavonoids accounted for 22.13% in the waste shell powder,and the protein made up 31.47%.The percentage of fat was 39.31% and the yellow powder consisted of 38.43% of protein,41.11% of crude fat,37.96% of flavonoids,and the moisture content of both bitter buckwheat rice and tartary buckwheat shell was pretty high;the content of protein in bitter buckwheat flour,bitter buckwheat rice and yellow powder was higher;the flavonoids were mainly distributed in bitter buckwheat rice and yellow powder.The experiment showed that the production of waste shell powder and yellow powder caused the greatest nutritional loss to bitter glutinous rice.
Key words:bitter buckwheat;bitter buckwheat rice;processing;nutrient distribution