气流膨化对苦荞全麦茶品质的影响

Effect of Explosion Puffing on the Quality of Wholewheat Tartary Buckwheat Tea

以苦荞(Fagopyrum tataricum)米为原料,在0.4~0.8 MPa气压下进行气流膨化,制得苦荞全麦茶样品。通过对比不同样品的感官评价得分、复水率、总黄酮含量、芦丁含量和槲皮素含量,分析气流膨化生产苦荞全麦茶的最好气压条件。结果表明,在0.6 MPa气压下苦荞全麦茶感官评价得分为81.10分、复水率为110.61%、槲皮素含量为0.91%,均为所测定的最高值,其中总黄酮含量为1.46%(干基,以芦丁计)和芦丁含量为0.73%,都处于较高水平;在0.6 MPa气压条件下气流膨化生产苦荞全麦茶综合品质最好。

Tartary buckwheat rice was used as raw material and treated by explosion puffing under 0.4~0.8 MPa atmospheric pressure to make wholewheat Tartary buckwheat tea samples. The best atmospheric pressure for explosion puffing of wholewheat Tartary buckwheat tea was analyzed by comparing the sensory evaluation score, rehydration ratio, and content of total flavonoids, rutin and quercetin of different samples. The results showed that under 0.6 MPa atmospheric pressure, the sensory evaluation score of obtained sample was 81.10 points, with rehydration ratio at 110.61% and quercetin content at 0.91%,which were the highest measured value; meanwhile, content of flavonoids and rutin was 1.46%(dry basis,rutin) and 0.73%respectively, which was also at high level.