超微苦荞饼干的研制与体外溶出研究

Preparation and in vitro dissolution of superfine grinding tartary buckwheat biscuit

利用经超微粉碎处理后的苦荞粉研制超微苦荞饼干,并比较其与普通粉碎苦荞饼干体外溶出规律差异。得到超微苦荞饼干最佳配方为:苦荞超微粉5.06%,低筋粉58.15%,蔗糖11.38%,植物油10.11%,泡打粉0.13%,水15.17%。用该配方制得的超微苦荞饼干呈黄绿色,有苦荞特有的麦香,口感细腻、酥化,品质优良,其黄酮含量是普通苦荞饼干的2.1倍。同时发现:不同粉碎方式制备的苦荞饼干对其在人工胃肠液中总黄酮溶出得率的影响存在极显著差异(P<0.01),且高低顺序为:胃液超微粉碎>胃液普通粉碎>肠液超微粉碎>肠液普通粉碎。苦荞粉经超微粉碎处理后用于饼干等烘焙食品,可促进黄酮等营养保健成分的溶出,从而有利于苦荞在机体中更好发挥营养保健作用。

Prepared superfine grinding tartary buckwheat biscuit by using the superfine grinding powder of tartary buckwheat, and compared with the common grinding powder of tartary buckwheat biscuit on in vitro dissolution. The optimum formulation was obtained： 5.06% superfine grinding powder of tartary buckwheat, low gluten flour 58.15%, sugar 11.38%, vegetable oil 10.11%, baking powder 0.13%, water 15.17%. The biscuit had greenish-yellow color, characteristic of tartary buckwheat wheat flavor, delicate and crispy texture. The total flavonoids content of biscuit was raised 2.1 times after superfine grinding process. Besides, results indicated that the total flavonoids dissolution rates of their tartary buckwheat biscuits, which was prepared by different grinding powder, have significant difference（P〈0.01） in artificial gastrointestinal fluids. The order was superfine grinding biscuit in artificial gastric juice〉ordinary grinding biscuit in artificial gastric juice〉superfine grinding biscuit in artificial intestinal juice〉ordinary grinding biscuit in artificial intestinal juice. It could be predicted that the dissolution of nutrient and healthy components could be promoted after superfine grinding process of tartary buckwheat flour for cookies or other baked goods, thus tartary buckwheat could play a better role in nutrition and health care in the body.