CN111044465B - Physiological marking method for evaluating storage capacity of buckwheat rice - Google Patents
Physiological marking method for evaluating storage capacity of buckwheat rice Download PDFInfo
- Publication number
- CN111044465B CN111044465B CN201911328580.6A CN201911328580A CN111044465B CN 111044465 B CN111044465 B CN 111044465B CN 201911328580 A CN201911328580 A CN 201911328580A CN 111044465 B CN111044465 B CN 111044465B
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- browning
- variety
- phenol content
- total phenol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
Landscapes
- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of buckwheat storage, and provides a physiological marking method for evaluating storage capacity of buckwheat rice aiming at a browning phenomenon that buckwheat rice after husking is changed from light green to red brown, wherein a buckwheat rice variety with the total phenol content of less than or equal to 5.78 mg/g is a browning-resistant buckwheat variety through raw material pretreatment, total phenol content measurement and result judgment, and the storage life and shelf life of the variety can be prolonged, so that the variety is suitable for storage. The relation between the total phenol content and the browning is explored, the influence of the total phenol content on the browning is explored, and a reference is provided for prolonging the storage time and shelf life of the buckwheat rice; the method is characterized in that the research on browning is carried out from the perspective of buckwheat variety and phenolic substance content, the correlation between the total phenol content and browning is analyzed, and the browning-resistant buckwheat variety suitable for storage is rapidly screened out through the physiological index of the total phenol content. Explore the browning process and provide reference for prolonging the storage time and shelf life of the buckwheat rice.
Description
Technical Field
The invention belongs to the technical field of buckwheat storage, and particularly relates to a physiological marking method for evaluating storage capacity of buckwheat grains.
Background
Buckwheat is high in nutritional value, is called as the king of five cereals, is rich in nutritional ingredients such as protein, fat, starch, vitamins, trace elements, fibers and the like, meets the basic requirements of human on energy supplement, is a widely popular medical and edible health food raw material due to high content and activity of functional ingredients, and is eaten by people in various forms such as noodles, bread, tea, vinegar, wine and the like. 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. In the storage and shelf life of fresh buckwheat rice, the color of the fresh buckwheat rice is gradually changed from light green to red brown, and browning occurs, so that the quality is directly influenced, and the commodity value is reduced. Therefore, how to control the browning degree of the buckwheat, prolong the shelf life and improve the utilization rate of the buckwheat is a problem to be solved urgently by consumers and enterprises.
The phenolic compounds in buckwheat are used as nutritional health-care functional factors, are safe and effective antioxidants, play an important role in clearing excessive free radicals in vivo, and have good physiological activities, such as antioxidation, antibiosis, cholesterol reduction, brain protein kinase activity promotion and the like. However, the presence of phenolic substances in food is also one of the important factors of browning, and the processing performance, the product quality and the economic benefit are seriously influenced. At present, the research on the relation between the content of phenolic substances in the buckwheat and browning is not considered yet.
Disclosure of Invention
The invention provides a physiological marking method for evaluating the storage capacity of buckwheat rice aiming at the browning phenomenon that the buckwheat rice after shelling is changed from light green to reddish brown, and the invention develops and discusses the relationship between the variety and the total phenol content and the browning, explores the influence of the total phenol content on the browning, and provides reference for prolonging the storage time and shelf life of the buckwheat rice; the method is characterized in that the research on browning is carried out from the perspective of buckwheat variety and phenolic substance content, the correlation between the total phenol content and browning is analyzed, and the browning-resistant buckwheat variety suitable for storage is rapidly screened out through the physiological index of the total phenol content.
The invention is realized by the following technical scheme: a physiological marking method for evaluating storage capacity of buckwheat rice comprises the following steps:
(1) pretreatment of raw materials: removing sand dust and grass seed impurities from buckwheat raw grains, naturally drying, shelling to obtain buckwheat rice, and selecting the whole buckwheat rice without plant diseases and insect pests and breakage as a sample to be stored before browning; flatly spreading the samples in a single layer, placing and storing the samples under room-temperature illumination for 0, 20, 40, 60 and 80 days respectively, and taking out the samples for tracking analysis;
(2) determination of the total phenol content: and (3) standard curve preparation: preparing 1 mg/mL gallic acid solution with 70% methanol to obtain gallic acid standard solutions with concentrations of 0.01, 0.02, 0.04, 0.06, and 0.08 mg/mL respectively; 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 under the wavelength of 760 nm; by absorbance value (A) 760 ) Linearly regressing the concentration (c) of the gallic acid to obtain a standard curve, and calculating according to the obtained standard curve to obtain the total phenol content in the sample liquid to be detected;
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 mL 70% methanol in 65 deg.C water bath for 3 h, sucking 0.5 mL supernatant, and determining absorbance at 760 nm. The total phenol content of buckwheat rice is expressed as the amount of polyphenol (in terms of gallic acid) contained in each gram of dry sample; the total phenol content was converted using the following formula:
and (3) judging a result: the buckwheat rice variety with the total phenol content less than or equal to 5.78 mg/g is a browning-resistant buckwheat variety, the storage period and the shelf life of the variety can be prolonged, and the buckwheat variety is suitable for storage.
The buckwheat rice is hulled buckwheat.
The buckwheat rice stored for a period of time has slow biological metabolism rate, the capability of synthesizing phenol is reduced, the phenolic substances form brown pigment or melanin-like pigment through a series of oxidation, the total phenol content is reduced along with the storage time, and finally the brown stain is generated.
The invention finds out the relation between the total phenol content and browning from the angle of the phenols, so that the browning-resistant buckwheat variety suitable for storage can be quickly screened out through the physiological index of the total phenol content.
Has the advantages that: aiming at the browning phenomenon that the shelled buckwheat is changed from light green to reddish brown, the invention develops and discusses the relationship between the variety and the total phenol content and the browning, explores the influence of the total phenol content on the browning, and provides reference for prolonging the storage time and shelf life of the buckwheat; the research on browning is carried out from the perspective of buckwheat variety and phenolic substance content, the correlation between the total phenol content and browning is analyzed, and the browning-resistant buckwheat variety suitable for storage is rapidly screened out through the physiological index of the total phenol content. The browning process is explored, and a reference is provided for prolonging the storage time and shelf life of the buckwheat rice.
Drawings
FIG. 1 shows the color change of three kinds of buckwheat grains during storage; FIG. 2 is a graph showing the change of total phenol content during storage of three kinds of buckwheat grains; FIG. 3 shows the correlation analysis results of the total phenol content and the color of three buckwheat grains; FIG. 4 shows the quality change of buckwheat rice for three varieties with different phenol content.
Detailed Description
The present invention is described in further detail with reference to the attached drawings and the following examples, which are illustrative only and should not be construed as limiting the practice of the present invention.
A physiological marking method for evaluating storage capacity of buckwheat rice comprises the following steps:
(1) pretreatment of raw materials: removing sand dust and grass seed impurities from buckwheat raw grains, naturally drying, grading, shelling to obtain buckwheat rice, and selecting the whole buckwheat rice without plant diseases and insect pests and without breakage as a sample before browning; flatly spreading the samples in a single layer, placing and storing the samples under room temperature illumination, and taking out the samples at 0 th, 20 th, 40 th, 60 th and 80 th days respectively for tracking analysis;
(2) measurement of color intensity: using CIELAB color system, calibrating with standard white board, and measuring buckwheat rice sample before browning as reference standard (L) 0 * 、a 0 * And b 0 * ），L * Denotes the brightness,. DELTA.L * A larger value indicates a brighter color; a is a * Representing red green, Δ a * The larger the value, the more red the color, and conversely, the more green the color; b * Denotes yellow-blue,. DELTA.b * A larger value indicates a more yellow color and conversely a more blue color. Total color difference Δ E * Indicating the magnitude of the color difference, Δ E, before and after the color change * = ((L * - L 0 * ) 2 + (a * - a 0 * ) 2 + (b * - b 0 * ) 2 ) 1/2 ；
(3) Determination of the total phenol content: determining the total phenol content by reference to Folin-Ciocalteu colorimetry;
and (3) standard curve preparation: preparing 1 mg/mL gallic acid solution with 70% methanol to obtain gallic acid standard solutions with concentrations of 0.01, 0.02, 0.04, 0.06, and 0.08 mg/mL. 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 absorbance value (A) 760 ) Obtaining a standard curve after linear regression of the concentration of gallic acid (c): y = 9.7253x + 0.00345, R 2 = 0.9993. Calculating the total phenol content (mg/mL) in the sample solution to be detected through a standard curve;
(4) 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 mL 70% methanol in 65 deg.C water bath for 3 h, sucking 0.5 mL supernatant, and determining absorbance at 760 nm. The total phenol content of buckwheat rice is expressed as the amount of polyphenol (in terms of gallic acid) contained in each gram of dry sample; the total phenol content was converted using the following formula:
；
(5) and (3) correlation analysis: pearson correlation analysis was performed using SPSS software, ** represents P<0.01 is a very significant correlation and, * represents P<0.05 was significantly correlated.
The buckwheat rice stored for a period of time has slow biological metabolism rate, the capability of synthesizing phenol is reduced, the phenolic substances form brown pigment or melanin-like pigment through a series of oxidation, the total phenol content is reduced along with the storage time, and finally the brown stain is generated.
Experimental example 1: the buckwheat rice with different phenol content varieties is proved to have browning degree through colorimetric detection: selecting buckwheat rice with low phenol content (variety 1), medium content (variety 2) and high content (variety 3), and storing and observing for 80 days at room temperature under illumination as shown in Table 1.
TABLE 1 three buckwheat Rice varieties and Total phenol content
The results of analyzing the change of color of the three buckwheat grains during storage are shown in fig. 1. The results show that: Δ a representing red-green color change * Value, luminance change Δ L * And Δ E of total difference in color before and after color change * All changes are obvious, but Δ b * There is no obvious regularity. Therefore, the observation of the colorimetric value of brown stain of buckwheat rice is focused on the analysis of Delta E * 、ΔL * And Δ a * A chrominance value. Furthermore, the three buckwheat grains brown in different degrees, from 20 d to 80 d, Δ E * 、ΔL * And Δ a * Are all variety 1<Variety No. 2<Variety 3. Overall, variety 1, which was low in total phenols, brow the least in each time period.
Experimental example 2: and (3) detecting the browning rate: polynomial regression analysis was performed on the colorimetric values of the buckwheat rice and the storage time to obtain a polynomial regression equation of the colorimetric values and the storage time of 3 kinds of buckwheat rice as shown in table 2. The buckwheat rice chromaticity variation value and the storage time are subjected to polynomial regression analysis, and the delta E of the three varieties is found by comparing the coefficients of the regression equation * 、ΔL * And Δ a * All the change rates of (1) are variety 1<Variety 2<Variety 3, buckwheat rice variety 1 with low total phenol content showed significantly minimal browning rates.
TABLE 2 polynomial regression equation of the colorimetric values and storage times of buckwheat
Experimental example 3: detecting the change trend of the total phenol content along with the storage time: while the buckwheat grains are browned, the change trend of the total phenol content along with the storage time is detected, and the results are shown in figure 2, the total phenol content of three varieties is in a reduction trend, when the buckwheat grains are stored for 80 days, the total phenol content of the variety 1 is reduced by 0.315 mg/g, the change is minimum, the reduction degrees of the total phenol content of the varieties 2 and 3 are similar, and the reduction degrees are respectively reduced by 0.545 mg/g and 0.474 mg/g.
Experimental example 4: correlation analysis of total phenol content change and color change: correlation analysis is carried out on the total phenol content change and the chromaticity value change of the three buckwheat grains stored for 80 days, and Pearson correlation coefficients of the total phenol content and the chromaticity change of the varieties 1, 2 and 3 are shown in figure 3. Total phenol content and Delta E of three varieties * And Δ a * Is negatively correlated with Δ L * And (4) positively correlating. In the variety 1 with low content of total phenols, the correlation between the total phenols and various chromaticity values is not obvious; in the variety 2 with the intermediate content of the total phenols, the total phenols are obviously related to various colorimetric values; total phenols with Δ E in variety 3, which had a higher total phenol content * And Δ a * Very significantly related to Δ L * Are significantly related.
The influence of the total phenol content on the browning of the buckwheat is shown, the influence of phenol on the browning is the lowest for the variety 1 with low total phenol content, and the influence of phenol on the browning is higher for the varieties 2 and 3 with higher phenol content. Therefore, in view of browning, a variety having a low total phenol content may be preferentially selected for storage of buckwheat grains.
Experimental example 5: the quality change of three buckwheat grains after storage was detected: the detection methods involved are as follows:
and (3) measuring the water content: the moisture of the grains and grain products is measured according to GB/T21305-2007 standards.
Measurement of color intensity: using CIELAB color system, calibrating the color difference instrument with standard white board, and measuring semen Fagopyri Esculenti sample before browning as reference standard (L) 0 * 、a 0 * And b 0 * ），L * Denotes the brightness,. DELTA.L * A larger value indicates a brighter color; a is * Representing red green, Δ a * A larger value indicates a more red color, whereas a more green color; b * Denotes yellow blue,. DELTA.b * A larger value indicates a more yellow color and conversely a more blue color. Total color difference Δ E * Indicating the magnitude of the color difference, Δ E, before and after the color change * = ((L * - L 0 * ) 2 + (a * - a 0 * ) 2 + (b * - b 0 * ) 2 ) 1/2 。
Determination of total flavonoids: refer to the detection method of total flavone in 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。
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: the determination is carried out according to the automatic Kjeldahl method in the national standard GB 5009.5-2016.
Fat determination: measured according to Soxhlet extraction method in national standard GB 5009.6-2016.
The results of the detection are shown in FIG. 4. The quality change of the storage period of the buckwheat rice of three varieties with different phenol contents is known, and the water content and the total flavone content are obviously reduced; protein content increased slowly but not significantly; the fat and starch content did not change significantly.
Carrying out variance analysis on the chromaticity and the internal component variation value of the three buckwheat grains in the storage period by adopting SPSS software; the results are shown in Table 3. Performing variance analysis, delta E, on the quality change values (i.e. the difference between the 80 th and 0 th change values) of the buckwheat grains of the three varieties with different phenol contents before and after storage * 、ΔL * And Δ a * The degree of change of (A) is very different from the variety (P)<0.01), the change difference of the water content and the fat in the internal components of the buckwheat rice is very obvious (P) with the variety<0.01) or significant difference (P)<0.05), and the variation difference of protein, starch and total flavone has no significant difference (P) from buckwheat rice variety>0.05). Shows that when the strain is stored for 80 days, the strain pair delta E * 、ΔL * And Δ a * The change value of the content of the protein, the starch and the total flavone has obvious influence, the change value of the content of the water content and the fat has obvious influence, and the change value of the content of the protein, the starch and the total flavone has no obvious influence.
TABLE 3 analysis of variance of color and internal component variation of three kinds of buckwheat rice during storage
Therefore, in view of browning, it is preferable to store buckwheat rice in a variety having a low total phenol content. According to the experimental basis of the experimental example, the buckwheat rice variety with the total phenol content less than or equal to 5.78 mg/g is a browning-resistant buckwheat variety, the storage life and the shelf life of the variety can be prolonged, and the buckwheat variety is suitable for storage.
Claims (1)
1. A physiological marking method for evaluating the storage capacity of buckwheat grains is characterized in that: the method comprises the following steps:
(1) pretreatment of raw materials: removing sand dust and grass seed impurities from buckwheat raw grains, naturally drying, shelling to obtain buckwheat rice, and selecting the whole buckwheat rice without plant diseases and insect pests and breakage as a sample to be stored before browning; flatly spreading the samples in a single layer, placing and storing the samples under room-temperature illumination for 0, 20, 40, 60 and 80 days respectively, and taking out the samples for tracking analysis;
(2) determination of the total phenol content: and (3) standard curve preparation: preparing 1 mg/mL gallic acid solution with 70% methanol to obtain gallic acid standard solutions with concentrations of 0.01, 0.02, 0.04, 0.06, and 0.08 mg/mL respectively; 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 under the wavelength of 760 nm; the concentration of gallic acid is measured as absorbance at 760 nmcObtaining a standard curve after linear regression, and calculating according to the obtained standard curve to obtain the total phenol content in the sample liquid to be detected;
and (3) sample determination: pulverizing buckwheat to be detected to powder, sieving with a 60-mesh sieve, accurately weighing 0.5000 g, extracting with 50 mL of 70% methanol in 65 deg.C water bath for 3 h, sucking 0.5 mL of supernatant, and determining absorbance at 760 nm according to the above steps; the total phenol content of buckwheat rice is expressed as the amount of polyphenol contained in each gram of dry sample, the amount of polyphenol being calculated as gallic acid; the total phenol content was converted using the following formula:
；
(3) and (5) judging a result: the buckwheat rice variety with the total phenol content less than or equal to 5.78 mg/g is a browning-resistant buckwheat variety, the storage period and the shelf life of the buckwheat variety can be prolonged, and the buckwheat variety is suitable for storage;
the buckwheat rice is hulled buckwheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911328580.6A CN111044465B (en) | 2019-12-20 | 2019-12-20 | Physiological marking method for evaluating storage capacity of buckwheat rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911328580.6A CN111044465B (en) | 2019-12-20 | 2019-12-20 | Physiological marking method for evaluating storage capacity of buckwheat rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111044465A CN111044465A (en) | 2020-04-21 |
| CN111044465B true CN111044465B (en) | 2022-09-16 |
Family
ID=70237290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911328580.6A Active CN111044465B (en) | 2019-12-20 | 2019-12-20 | Physiological marking method for evaluating storage capacity of buckwheat rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111044465B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894036A (en) * | 2012-10-24 | 2013-01-30 | 江南大学 | Method for inhibiting activity of polyphenol oxidase in whole wheat flour |
| CN104188006A (en) * | 2014-07-04 | 2014-12-10 | 吉林农业大学 | Buckwheat extract, method for suppressing browning of fruit juice, and method for preparing apple juice |
| JP2017184733A (en) * | 2016-04-02 | 2017-10-12 | 武雄 根本 | Distribution method of grains for cream of five kinds of raw germination unpolished grains, namely, 100% sun-dried natural, organic cultivation unpolished rice, unpolished azuki beans, unpolished soy beans, unpolished barley, and unpolished buckwheat, and grains of five kinds of frozen raw germination unpolished grains, and method for producing/distributing cream of five kinds and frozen raw germination unpolished grains |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101995403B (en) * | 2010-08-18 | 2012-07-25 | 南京农业大学 | Physiological marking method for evaluating processing capacity of pear fruits |
| CN103926212A (en) * | 2013-01-16 | 2014-07-16 | 九芝堂股份有限公司 | Determination method for content of total phenols in callicarpa nudiflora |
| CN106124428A (en) * | 2016-06-14 | 2016-11-16 | 安徽平唐微食疗科技有限公司 | A kind of Determination of Polyphenols detection method |
| ES2925857T3 (en) * | 2017-08-25 | 2022-10-20 | Smart Berries Sp Z O O | Rapid assay for the total concentration of phenols and polyphenols in liquid food samples |
| CN110082301B (en) * | 2019-05-27 | 2021-12-31 | 武汉轻工大学 | Method for evaluating quality difference of lotus roots in different harvesting periods based on functional active substances |
-
2019
- 2019-12-20 CN CN201911328580.6A patent/CN111044465B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894036A (en) * | 2012-10-24 | 2013-01-30 | 江南大学 | Method for inhibiting activity of polyphenol oxidase in whole wheat flour |
| CN104188006A (en) * | 2014-07-04 | 2014-12-10 | 吉林农业大学 | Buckwheat extract, method for suppressing browning of fruit juice, and method for preparing apple juice |
| JP2017184733A (en) * | 2016-04-02 | 2017-10-12 | 武雄 根本 | Distribution method of grains for cream of five kinds of raw germination unpolished grains, namely, 100% sun-dried natural, organic cultivation unpolished rice, unpolished azuki beans, unpolished soy beans, unpolished barley, and unpolished buckwheat, and grains of five kinds of frozen raw germination unpolished grains, and method for producing/distributing cream of five kinds and frozen raw germination unpolished grains |
Non-Patent Citations (3)
| Title |
|---|
| Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting;Zielinski, H 等;《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》;20090505;第57卷(第11期);全文 * |
| 延缓荞麦褐变的研究进展;程哲 等;《农产品加工》;20190515(第5期);全文 * |
| 普通丝瓜褐变度概率分级与总酚的回归分析;刘建汀 等;《中国农学通报》;20170825;第33卷(第24期);全文 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111044465A (en) | 2020-04-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Oyeyinka et al. | Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour | |
| Gonzalez-Flores et al. | Ingestion of Japanese plums (Prunus salicina Lindl. cv. Crimson Globe) increases the urinary 6-sulfatoxymelatonin and total antioxidant capacity levels in young, middle-aged and elderly humans: Nutritional and functional characterization of their content. | |
| KR101646367B1 (en) | composition of glutinous rice cake containing barley and manufacturing method of glutinous rice cake using it | |
| Adelina et al. | Evaluation of roasting conditions as an attempt to improve bioactive compounds and antioxidant activities of pine nut shell and skin | |
| KR101301681B1 (en) | Making method of noodles comprising barley powder | |
| CN111044465B (en) | Physiological marking method for evaluating storage capacity of buckwheat rice | |
| Ewulo et al. | Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean | |
| Gacheru et al. | Cyanogenic content, aflatoxin level and quality of dried cassava chips and flour sold in nairobi and coastal regions of Kenya | |
| Rozan et al. | Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits | |
| Viskelis et al. | Enrichment of fruit leathers with berry press cake powder increase product functionality | |
| Lagunas et al. | Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization | |
| KR101478238B1 (en) | Method for producing Duteoptteok using oat | |
| CN102204682A (en) | Production technology of spiced trotter | |
| Mureșan et al. | Obtaining a functional product through the exploitation of mushroom flour in pasta | |
| KR101559954B1 (en) | Composition for Retarding Aging of Rice Cake Containing Cashew Powder | |
| Tamanna et al. | Effect of drying methods on physicochemical quality of dehydrated jackfruit bulbs | |
| Salinas Moreno et al. | Nutritional composition and bioactive compounds in tortillas of native populations of corn with blue/purple grain | |
| Normah et al. | Antioxidant Capacity of The Green Leafy Vegetables Using Oxygen Radical Antioxidant Capacity (Orac), 2, 2’-Azino-Bis (3-Ethylbenzothiazoline-6-Sulphonic Acid (Abts) And 2, 2-Diphenyl-1-Picrylhydrazyl (Dpph) Assays | |
| Yulianto et al. | Evaluation of Chromium Fortified Parboiled Rice Coated with Herbal Extracts: Cooking Quality and Sensory Properties | |
| Lee et al. | Physical, chemical, and sensory properties of antioxidant‐enriched raw and cooked rice by vacuum‐drying impregnation in a semidry state | |
| van Dalen | Characterisation of rice using flatbed scanning and image analysis | |
| CN111011486B (en) | Storage method for controlling browning of buckwheat grains | |
| KR101714963B1 (en) | Method for producing three color germinated brown rice powder using three color brown rice | |
| Morina et al. | Physico-chemical parameters and antioxidant activity of baked product fortified with fruit waste powder | |
| Kamal et al. | Physicochemical characterization and sensory analysis of jams produced from Opuntia ficus-indica cladodes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |