ACIM制粉对苦荞粉及其挂面品质的影响

Effect of ACIM Power on Quality of Tartary Buckwheat Flour and Its Noodle

为提高苦荞粉面制品的适口性及保健性,选取西农9940为原料,采用新型磨粉设备气流分级式冲击磨(ACIM)对苦荞籽粒进行微粉处理,考察微粉处理对苦荞粉及其挂面品质的影响。结果表明:ACIM微粉处理有利于苦荞粉营养物质及生物活性成分的释放,改善了苦荞粉理化特性和加工性能。其中微粉处理的苦荞粉中基本营养物质脂肪、蛋白和纤维以及功能性成分总酚、总黄酮的含量均显著上升(P<0.05);而苦荞微粉粉糊的衰减值(161 c P)和回升值(979 c P)较低,粉糊热稳定性好、不易老化。此外,ACIM微粉处理降低了苦荞挂面的体外消化速率及估计血糖生成指数(EGI)值,并改善了苦荞挂面的感官品质。采用ACIM对苦荞籽粒进行微粉加工,既保证了苦荞挂面的良好品质及感官接受度,又提高了苦荞粉中基本营养物质和功能性物质的含量,使挂面具有良好的保健功能,为提高苦荞面制品适口性和保健性以及为后续苦荞主食化的研究提供了一种可实现的加工处理方法。

In order to improve the palatability and health care of buckwheat flour noodles,Xinong 9940 was selected as raw material and a new milling equipment（ airflow classify-impact mill,ACIM） was adopted for Tartary buckwheat grain to carry out micro-powder treatment so as to investigate the effect of micro-powder treatment on the quality of buckwheat flour and its noodles. The results showed that micro-powder treatment was beneficial to the release of nutrients and bioactive components of tartary buckwheat flour,and the physicochemical and processing properties of Tartary buckwheat flour were improved. Among them,the content of basic nutrients,protein and fiber as well as the total phenol and total flavonoids in the Tartary buckwheat flour treated with micro-powder increased significantly（ P 〈 0. 05）,while the attenuation value（ 161 cp） and return value（ 979 cp） of Tartary buckwheat flour paste were relatively lower with good thermal stability and non-aging properties. In addition,the in vitro digestibility rate and estimated glycemic index（ EGI） value of Tartary buckwheat noodles by micro-powder treatment were reduced,and the sensory quality of Tartary buckwheat noodles was improved. In summary,the micro-powder processing on the tartary buckwheat grain by the adoption of ACIM could not only ensure the good quality and sensory acceptance of buckwheat noodles,but also increase the content of essential nutrients and functional components in buckwheat flour,so that the noodles had good health care function. Simultaneously,a feasible processing method was provided for the improvement of the palatability and health of Tartary buckwheat flour products as well as the research on the follow-up staple food of Tartary buckwheat.