萌发时间及熟化方式对萌芽藜麦粉品质的影响

Effects of germination time and ripening methods on the quality of germinated quinoa flour

以藜麦为原料制备萌芽藜麦粉,研究不同萌发时间和不同熟化方式(烘烤、微波、炒制、蒸煮)对萌芽藜麦粉品质的影响。结果表明:当萌发时间为72 h时,萌芽藜麦粉的蛋白质、可溶性糖、黄酮含量均达到最高值,分别为10.45%±0.61%、8.33%±0.09%和(1.62±0.06)mg/g。采用蒸煮方式(1300 W,10 min)处理萌芽藜麦粉,其蛋白质、黄酮、多酚含量均最高,分别为9.89%±0.28%、(1.41±0.05)mg/g和(1.29±0.13)mg/g;豪斯纳比、卡尔指数均最低,分别为1.40±0.04、28.30%±1.86%,表明其品质最佳。

Germinated quinoa flour was prepared from quinoa,and the effects of dfferent germination time and different ripening methods(baking,microwave,frying,cooking)on the quality of germinated quinoa flour were studied.The results showed that when the germination time was 72 h,the contents of protein,soluble sugar and flavonoids in germinated quinoa flour reached the highest value,which were 10.45%±0.61%,8.33%±0.09%and(1.62±0.06)mg/g,respectively.The contents of protein,flavonoids and polyphenols in germinated quinoa flour treated by cooking(1300 W,10 min)were the highest,which were 9.89%±0.28%,(1.41±0.05)mg/g and(1.29±0.13)mg/g,respectively.Hausner ratio and Karl index were the lowest,which were 1.40±0.04 and 28.30%±1.86%,respectively,indicating it had the best quality.