CN111011486B - Storage method for controlling browning of buckwheat grains - Google Patents

Storage method for controlling browning of buckwheat grains Download PDF

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CN111011486B
CN111011486B CN201911326715.5A CN201911326715A CN111011486B CN 111011486 B CN111011486 B CN 111011486B CN 201911326715 A CN201911326715 A CN 201911326715A CN 111011486 B CN111011486 B CN 111011486B
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buckwheat
vacuum
browning
rice
controlling
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CN111011486A (en
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程哲
李云龙
胡俊君
郭洪
何永吉
李红梅
李琪
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Research Institute of Agro Products Processing of Shanxi Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/06—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Wood Science & Technology (AREA)
  • Zoology (AREA)
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  • Food Science & Technology (AREA)
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  • Cereal-Derived Products (AREA)
  • Storage Of Harvested Produce (AREA)

Abstract

The invention belongs to the technical field of crop storage methods, and provides a storage method for controlling browning of buckwheat grains in order to solve the problem that a systematic buckwheat grain browning control method is lacked at present. Removing sand, grass seeds and impurities from the buckwheat grains; vacuum drying at 40 ℃ for 48h under the vacuum degree of-0.085 to-0.090 MPa; controlling the water content of the buckwheat grains to be less than or equal to 14 percent; grading and shelling, selecting whole rice without diseases, insect pests and breakage, performing vacuum microwave pretreatment on 30s of 20 pure aluminum foil vacuum bags at 40 ℃ under the conditions of microwave frequency of 2450 +/-50 MHz, vacuum degree less than or equal to-0.085 MPa and temperature of 10 +/-2 ℃ for storage in a dark place. The chlorophyll content is protected, and the chlorosis of the chlorophyll is reduced, so that the browning is caused; the reduction of the total phenol content is controlled, and the browning is reduced; inhibiting polyphenol oxidase activity, and inhibiting enzymatic browning of polyphenol oxidase on phenolic substances; the buckwheat grains are controlled to be browned, and the loss of nutrients and functional substance components is reduced.

Description

Storage method for controlling browning of buckwheat grains
Technical Field
The invention belongs to the technical field of crop storage methods, and particularly relates to a storage method for controlling browning of buckwheat grains.
Background
Fagopyrum genus dicotyledonous plant class Polygonaceae(Polygonaceae) Genus Fagopyrum (A)Fagoprum Mill) The plants, which belong to the same family as polygonum multiflorum, rheum officinale and the like, originate from China and have a long cultivation history. In recent decades, domestic and foreign researches show that buckwheat not only contains nutrient components such as starch, protein, fat and the like similar to other grains, but also is rich in various bioactive substances such as flavonoids and the like which are not contained in gramineous crops, and the functions of the buckwheat in the aspects of reducing high blood pressure, high blood sugar and high blood lipid, resisting bacteria, oxidation, tumors, aging, improving memory and the like are closely related to the active substances. The buckwheat has high nutritive value, is a good name of the king of five cereals, is rich in nutritional ingredients such as protein, fat, starch, vitamin, trace elements, fiber and the like, meets the basic requirement of human on energy supplement, and can be used as a raw material of a health food which can be used as medicine and food due to higher content and activity of functional ingredients. Buckwheat is often eaten by people in various forms such as noodles, bread, tea, vinegar, wine, and the like.
At present, buckwheat is a popular raw material of health food which can be used as both medicine and food. Buckwheat becomes buckwheat rice after being hulled, can be made into various foods, is convenient to eat and good in palatability, and is deeply loved by people. However, the buckwheat rice loses its original light green color and gradually changes to reddish brown color during the shelf life and storage life, so that the buckwheat rice is browned, the quality of the buckwheat rice is reduced, and the commodity value of the buckwheat rice is reduced.
Disclosure of Invention
The invention provides a storage method for controlling browning of buckwheat grains, aiming at solving the problem that a systematic buckwheat grain browning control method is lacked at present.
The invention is realized by the following technical scheme: a storage method for controlling brown stain of semen Fagopyri Esculenti comprises removing impurities from semen Fagopyri Esculenti, vacuum drying, removing shell, performing microwave vacuum treatment, and storing in dark vacuum bag at low temperature.
The method comprises the following specific steps:
(1) Removing impurities: removing sand, grass seeds and impurities from the newly harvested buckwheat raw grain;
(2) And (3) drying: vacuum drying the cleaned buckwheat rice at 40 deg.C under vacuum degree of-0.085 to-0.090 MPa for 48 hr; controlling the water content of the buckwheat grains to be less than or equal to 14 percent;
(3) Shelling: grading and shelling the dried buckwheat rice by using a rice sieve, and selecting the whole rice without diseases, insect pests and breakage for later use;
(4) Pretreatment: vacuum microwave pretreating shelled semen Fagopyri Esculenti at microwave frequency of 2450 + -50 MHz, vacuum degree of less than or equal to-0.085 MPa and 40 deg.C for 30s, and storing;
(5) And (3) storing: and storing the mixture in a vacuum bag with the thickness of 20 filaments at the vacuum degree of-0.085 to-0.090 MPa and the low temperature of 10 +/-2 ℃ in a dark place.
The rice sieve is used for grading and unshelling the rice sieve with the aperture of 5.0 mm, 4.7 mm, 4.4 mm and 4.3 mm. The vacuum bag is a pure aluminum foil vacuum bag; the thickness was 20 filaments. The buckwheat is common buckwheat.
The chlorophyll content can be effectively protected and the browning caused by the chlorosis of the chlorophyll can be reduced by adopting the method for storage; the reduction of the total phenol content is effectively controlled, and the browning caused by the reduction is reduced; effectively inhibiting polyphenol oxidase activity, thereby inhibiting enzymatic browning of polyphenol oxidase acting on phenolic substances; the browning of the buckwheat is greatly controlled, the browning of the stored buckwheat is reduced, and the loss of nutrients and functional substance components is reduced.
The storage method can ensure that the browning degree of the buckwheat grains is reduced to the minimum after the storage for 1 year; the loss of nutrients and functional components is minimized.
Drawings
FIG. 1 shows the result of the colorimetric value detection of buckwheat grains stored after drying in four drying methods; FIG. 2 shows the results of the chlorophyll content of the stored buckwheat grains after being dried in four drying modes; FIG. 3 shows the results of the measurement of the total phenol content of the stored buckwheat grains after drying in four drying modes; FIG. 4 shows the measurement results of polyphenol oxidase activity of buckwheat grains stored after being dried in four drying methods; FIG. 5 is a result of detecting the colorimetric values of stored buckwheat grains processed in four preprocessing methods; FIG. 6 shows four types of patternsPreprocessing the detection result of the chlorophyll content of the stored buckwheat rice; FIG. 7 shows the results of the detection of the total phenol content of buckwheat grains after storage of the buckwheat grains treated in four pretreatment modes; FIG. 8 shows the measurement results of polyphenol oxidase activity of stored buckwheat grains treated in four pretreatment methods; FIG. 9 is a plot of Δ a for red and green versus 16 storage conditions * A value detection result; FIG. 10 is a graph showing the results of experiments in which buckwheat grains were stored for 1 year using a conventional shelf method (after naturally airing and storing under an incandescent lamp at room temperature) and the method of the present invention; fig. 11 is a graph showing the results of comparative experiments in which 3 storage conditions with the least browning among the 16 storage conditions of experimental example 3 were selected, buckwheat grains were naturally dried and stored for 1 year under the 3 storage conditions, and stored for 1 year by the method of the present invention.
Detailed Description
A storage method for controlling brown stain of semen Fagopyri Esculenti comprises removing impurities from semen Fagopyri Esculenti, vacuum drying, removing shell, performing microwave vacuum treatment, and storing in dark vacuum bag at low temperature.
The method comprises the following specific steps:
(1) Removing impurities: removing sand, grass seeds and impurities from the newly harvested buckwheat raw grain;
(2) And (3) drying: vacuum drying the buckwheat rice with impurities removed for 48h under the condition that the vacuum degree is-0.085 to-0.090 MPa and the temperature is 40 ℃; controlling the water content of the buckwheat grains to be less than or equal to 14 percent;
(3) Shelling: grading and shelling the dried buckwheat rice by using a rice sieve with the aperture of 5.0 mm, 4.7 mm, 4.4 mm and 4.3mm, and selecting the whole rice without diseases, insect pests and breakage for later use;
(4) Pretreatment: performing microwave vacuum pretreatment on the shelled buckwheat for 30s at microwave frequency of 2450 + -50 MHz, vacuum degree of less than or equal to-0.085 MPa and 40 deg.C, and storing;
(5) And (3) storing: pure aluminum foil vacuum bags with the thickness of 20 wires are adopted, and the pure aluminum foil vacuum bags are stored at the vacuum degree of-0.085 to-0.090 MPa and the temperature of 10 +/-2 ℃ in a dark place. The buckwheat is common buckwheat.
The detection methods involved in all the experimental examples of the present invention are as follows:
and (3) measuring the water content: the moisture of the grains and grain products is measured according to the national standard GBT 21305-2007.
Measurement of color intensity: using CIELAB color system, and using color difference meter to measure buckwheat rice sample, calibrating with standard white board, a * Representing red green, Δ a * A larger value indicates a more red color, and conversely, a more green color.
Determination of chlorophyll and carotenoids: performing color comparison at 440, 645, 663 nm, using the extractive solution as blank control, calculating chlorophyll according to Arnon method, and calculating carotenoid according to Wetstein method.
Chlorophyll (mg/L) = C a + C b (ii) a C Carotenoid (mg/L) =4.7A 440 - 0.27C a+b Wherein: c a （mg/L）=12.72A 663 - 2.59A 645 ，C b （mg/L）=22.88A 645 - 4.67A 663 . Pigment content (mg/kg) = C (mg/L) × extract volume (mL)/sample mass (g).
Determination of the total phenol content: the total phenol content was determined by reference to Folin-Ciocalteu colorimetry.
And (3) standard curve preparation: 70% methanol is used for preparing a gallic acid solution with the concentration of 1 mg/mL, and gallic acid standard solutions with the concentrations of 0.01, 0.02, 0.04, 0.06 and 0.08 mg/mL are prepared. Respectively sucking 0.5 mL of standard solution, placing in a test tube, adding 0.8 mL of forrin phenol reagent and 0.7 mL of distilled water, shaking uniformly, placing in the dark for 6 min, adding 2.5 mL of 7% sodium carbonate solution and 2 mL of distilled water, carrying out water bath at 40 ℃ for 40 min, and measuring the absorbance value at the wavelength of 760 nm. By the absorbance value of (A 760 ) Concentration of gallic acid: (c) Obtaining a regression equation after linear regression:y = 9.7253x + 0.00345，R 2 = 0.9993. And (3) sample determination: pulverizing semen Fagopyri Esculenti to be tested with high speed universal pulverizer for 40 s, repeating for 2 times, sieving with 60 mesh sieve, accurately weighing 0.5000 g, extracting with 50 mL70% methanol in 65 deg.C water bath for 3 hr, sucking 0.5 mL supernatant, and measuring absorbance at 760 nm. The total phenol content of buckwheat rice is expressed as the amount of polyphenol (in terms of gallic acid) contained per gram of dry sample.
Determination of total flavonoids: refer to the detection method of total flavone in the national standard GB/T19777-2013.
Standard curve: accurately weighing 100.00 mg of rutin standard product dried to constant weight, and gradually preparing rutin standard stock solution and standard use solution (0.20 mg/mL) with methanol. Transferring 0.00 mL, 0.50 mL, 1.00 mL, 2.00 mL, 3.00 mL and 4.00 mL rutin standard use solution respectively, adding 10 mL deionized water and 1.0 mL sodium nitrite solution, shaking up, standing for 6 min; then adding 1.0 mL of aluminum nitrate solution, shaking uniformly, and standing for 6 min; and finally, adding 4 mL of sodium hydroxide solution, fixing the volume to 25 mL by using deionized water, shaking up, and standing for 15 min. The zero point was adjusted with a reagent blank and the absorbance was measured at 510 nm. And drawing a working curve by taking the absorbance as a vertical coordinate and the volume of the rutin standard solution as a horizontal coordinate, wherein a linear regression equation is as follows: y = 0.09556x-0.00239,r 2 = 0.9999。
And (3) sample determination: accurately weighing 0.5 g of pulverized semen Fagopyri Esculenti sample sieved with 60 mesh sieve, and extracting with 50 ml of 70% methanol at 70 deg.C for 3 hr. Accurately transferring 5 mL of sample solution, and determining absorbance value according to the method, wherein the total flavone content in the buckwheat rice sample is calculated by rutin contained in each gram of dry sample.
Measurement of Polyphenol oxidase Activity: 2.0000 g of buckwheat rice is weighed, ground in an ice bath, transferred into a 50 mL centrifuge tube, 20 mL of disodium hydrogen phosphate-citric acid (0.1 mol/L, pH 6.0) buffer solution is accurately measured, shaken up, placed in a refrigerator at 4 ℃ for 24 h and 8000 r/min, frozen and centrifuged for 5min, and the supernatant is crude enzyme solution. 0.5 mL of catechol (0.2 mol/L) and 0.5 mL of phosphate-citric acid-buffered test tube were placed in a 37 ℃ water bath for 3 min, 0.4 mL of the enzyme solution was added, and then the mixture was placed in a 37 ℃ water bath for 20 min, and the absorbance at 420 nm was measured. An enzyme activity unit (U) is defined as the increase in absorbance per minute of 0.001 under the assay conditions.
Determination of starch: the determination is carried out by adopting an acid hydrolysis method according to the national standard GB/T5009.9-2016.
Determination of proteins: measured according to the automatic Kjeldahl method in the national standard GB 5009.5-2016.
Fat determination: measured according to the Soxhlet extraction method in the national standard GB 5009.6-2016.
Experimental example 1: selection experiment of drying mode: drying the buckwheat subjected to impurity removal in four ways, and detecting the influence of the drying method on browning of the buckwheat in the storage process. The four methods are as follows: a is naturally dried for 3 days at normal temperature (23 +/-2 ℃); b, blast drying at 40 ℃ for 36h; c, vacuum drying for 48 hours under the conditions that the vacuum degree is (-0.085 to-0.090 MPa) and the temperature is 40 ℃; d is microwave vacuum drying at 40 deg.C for 15min; the dried husks were stored for 80 days in four ways.
After 80 days of storage, the colorimetric values, chlorophyll contents, total phenol contents and polyphenol oxidase activities of the buckwheat rice dried and stored in the four drying modes are respectively detected.
The detection results of the colorimetric values of the buckwheat rice stored after being dried in the four ways are shown in fig. 1; the results of detecting the chlorophyll content of the buckwheat grains stored after drying in the four ways are shown in fig. 2; the total phenol content of the buckwheat rice stored after drying in the four ways is shown in fig. 3; the results of the measurement of polyphenol oxidase activity of the buckwheat grains stored after being dried in the four ways are shown in fig. 4.
As can be seen from FIG. 1, the buckwheat raw grain after removing impurities was dried in four ways and hulled to store buckwheat grains, which represented red and green Δ a * The value size sequence is as follows: nature of nature>Blast air>Microwave oven>Vacuum drying, i.e. the browning of vacuum drying is much lower than the other three, the chroma delta a * The value is 16.24% lower than that of natural drying.
Fig. 2 shows that the chlorophyll content decreased in the other three ways compared to natural drying, indicating that there was a loss of chlorophyll, causing chlorosis.
The total phenol content after vacuum drying in fig. 3 is slightly higher than that of the other three drying modes, which indicates that the phenolic substances are one of the important factors causing browning, vacuum drying has a certain protective effect on the phenolic substances, and the phenolic substances have lower contribution to browning after being stored after being dried in the vacuum drying than the phenolic substances after being dried in the other three drying modes. The activity of polyphenol oxidase (PPO) after vacuum drying in fig. 4 is lower than that of the other three drying modes, which illustrates that the vacuum drying mode reduces enzymatic browning of polyphenol oxidase and phenolic substances.
Experimental example 2: screening pretreatment conditions: the buckwheat grains after shelling are pretreated by four modes. Treatment 1 is a blank without any treatment; 2, far infrared irradiation for 1 min;3, irradiating for 30 min by an ultraviolet lamp in a super clean bench at the temperature of 25 ℃;4 is microwave frequency 2450 plus or minus 50MHz, vacuum degree less than or equal to minus 0.085MPa, and microwave vacuum for 30s at 40 ℃. Storing the pre-treated buckwheat rice for 80 days.
After the buckwheat grains are stored for 80 days, the colorimetric values, the chlorophyll content, the total phenol content and the polyphenol oxidase activity of the buckwheat grains treated by the four pretreatment modes after storage are respectively detected.
The results of detecting the colorimetric values of the stored buckwheat rice after the buckwheat rice is treated by the four pretreatment methods are shown in fig. 5, which represents Δ a of red and green * The value size order is as follows: control>Far infrared = ultraviolet>Microwave vacuum, i.e. microwave vacuum treated buckwheat grains delta a * The value is obviously lower than that of the other three modes, and the chroma is delta a * The value was 18.84% lower than the conventional control sample without any treatment, indicating a lower degree of browning than the conventional manner without treatment.
It is worth noting that in fig. 6, the chlorophyll treated by far infrared, ultraviolet and microwave vacuum is not lower than the control, and the chlorophyll loss degree of the three modes is lower than the conventional control, so that the three modes have a certain protection effect.
The total phenol content in the four modes in fig. 7 is close and has little influence. As shown in fig. 8, the polyphenol oxidase activity of the microwave vacuum treatment was significantly lower than the other three modes. The treatment can quickly and effectively inhibit the activity of polyphenol oxidase at a lower temperature, thereby inhibiting the enzymatic browning of the polyphenol oxidase acting on phenolic substances.
Experimental example 3: screening of storage conditions: selecting whole buckwheat rice without diseases, insect pests and breakage for storage. The storage is carried out for 80 days under 16 conditions according to the aspects of illumination (illumination by an incandescent lamp and light shielding), temperature (room temperature and low temperature) and packaging (no package, a woven bag, a self-sealing bag and a vacuum bag). Specific conditions are shown in table 1.
Table 1:16 storage conditions
Figure DEST_PATH_IMAGE002
Delta a representing red and green for 16 storage conditions * The results of the value detection are shown in FIG. 9. And (3) displaying a detection result: delta a under 16 storage conditions * The value is 65.31 percent less when the buckwheat grains are stored under the condition 16 than under the condition 1, which shows that the pure aluminum foil vacuum bag (20 threads) is packaged to have the best effect of controlling the browning of the buckwheat grains when the buckwheat grains are stored under the low-temperature (10 ℃) shading condition.
Experimental example 4: compared with the conventional shelf storage method, the method of the invention has the following comparative results after 1 year storage: storing buckwheat rice for 1 year by conventional shelf method (naturally air-drying and storing under room temperature incandescent lamp) and the method of the invention * The values and the respective nutritional and functional ingredients are shown in fig. 10. The results show that this method Δ a * The value is lower than 86.77% of the conventional method, the contents of chlorophyll a, chlorophyll b and total chlorophyll are respectively 5.49, 2.43 and 3.76 times higher than the conventional method, the content of total phenol is 22.97% higher than the conventional method, the content of total flavone is 23.83% higher than the conventional method, the content of carotenoid is 24.97% higher than the conventional method, and the contents of starch, protein and fat are respectively 2.39%, 11.61% and 1.74% higher than the conventional method.
Experimental example 5: among the 16 storage conditions of experimental example 3, 3 storage conditions with the least browning were selected as shown in table 2. The results of the experiment are shown in fig. 11, in which the buckwheat grains were stored for 1 year under 3 storage conditions (1-3 in fig. 11) after naturally airing, and compared with the case of storing for 1 year by the present method (4 in fig. 11).
Chroma delta a of representing red and green colors of the method * The values were 35.94%, 33.87%, 26.79% lower than those of samples 1, 2, and 3, respectively, and there was no significant difference in chlorophyll a, b, total chlorophyll, total phenol, total flavonoids, carotenoids, starch, protein, and fat contents.
TABLE 2
Figure DEST_PATH_IMAGE004

Claims (4)

1. A storage method for controlling buckwheat rice browning is characterized by comprising the following steps: removing impurities from the harvested buckwheat raw grains, drying in vacuum, shelling, performing microwave vacuum treatment, and then storing in a dark vacuum bag at low temperature in a dark place;
the method comprises the following specific steps:
(1) Removing impurities: removing sand, grass seeds and impurities from the newly harvested buckwheat raw grain;
(2) And (3) drying: vacuum drying the cleaned buckwheat rice at 40 deg.C under vacuum degree of-0.085 to-0.090 MPa for 48 hr; controlling the water content of the buckwheat grains to be less than or equal to 14 percent;
(3) Shelling: grading and shelling the dried buckwheat rice by using a rice sieve, and selecting the whole rice without plant diseases and insect pests and crushing for later use;
(4) Pretreatment: pre-treating the shelled buckwheat rice for 30s under vacuum microwave at microwave frequency of 2450 + -50 MHz, vacuum degree of less than or equal to-0.085 MPa and 40 deg.C, and storing;
(5) And (3) storing: and storing in a dark vacuum bag at a vacuum degree of-0.085 to-0.090 MPa and a low temperature of 10 +/-2 ℃ in the dark.
2. The storage method for controlling browning of buckwheat rice according to claim 1, wherein: the rice sieve is used for grading and unshelling the rice sieve with the aperture of 5.0 mm, 4.7 mm, 4.4 mm and 4.3 mm.
3. The storage method for controlling browning of buckwheat rice according to claim 1, wherein: the vacuum bag is a pure aluminum foil vacuum bag; the thickness was 20 filaments.
4. The storage method for controlling browning of buckwheat rice according to claim 1, wherein: the buckwheat is common buckwheat.
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