CN112868994B - Debittering compound tartary buckwheat powder with digestion resistance and preparation method thereof - Google Patents
Debittering compound tartary buckwheat powder with digestion resistance and preparation method thereof Download PDFInfo
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- CN112868994B CN112868994B CN202110204858.XA CN202110204858A CN112868994B CN 112868994 B CN112868994 B CN 112868994B CN 202110204858 A CN202110204858 A CN 202110204858A CN 112868994 B CN112868994 B CN 112868994B
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- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 215
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 13
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 7
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 6
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 6
- 239000003086 colorant Substances 0.000 description 6
- 229930003935 flavonoid Natural products 0.000 description 6
- 235000017173 flavonoids Nutrition 0.000 description 6
- 235000005875 quercetin Nutrition 0.000 description 6
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
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- 230000000968 intestinal effect Effects 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
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- 208000017667 Chronic Disease Diseases 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
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- 229960000583 acetic acid Drugs 0.000 description 1
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- 150000002772 monosaccharides Chemical class 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
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- 150000004666 short chain fatty acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses debitterized composite tartary buckwheat powder with digestion resistance and a preparation method thereof. The raw materials of the debittered composite tartary buckwheat powder with the digestion resistance comprise, by mass, 16.7% -28.6% of tartary buckwheat germ powder extract, 25.0% -35.7% of debittered tartary buckwheat powder and the balance of durian wheat flour. The preparation method comprises the steps of debittering treatment of the tartary buckwheat powder, preparation of composite pulp, drying, crushing and packaging, and the like, and finally the debittering composite tartary buckwheat powder with digestion resistance is obtained. The invention has high nutritive value, less advanced glycosylation end products in the processing process, and lower digestion rate compared with common tartary buckwheat powder.
Description
Technical Field
The invention relates to debitterized composite tartary buckwheat powder with digestion resistance and a preparation method thereof, belonging to the technical field of food processing.
Background
Starches can be classified into three categories based on digestibility: fast-digestion starch which can be digested and absorbed within 20 minutes, and the intake of a large amount of fast-digestion starch can cause the rise of postprandial blood sugar, so as to cause chronic diseases such as diabetes, obesity and the like; slowly digestible starch which can be digested and absorbed in 20-120min can continuously produce glucose to stabilize blood sugar level; resistant starch which can not be utilized for more than 120min is fermented to generate short-chain fatty acid, so that intestinal flora is improved, and intestinal pH and glucose are reduced. Therefore, limiting starch digestion and absorption is one of the protocols for controlling and treating diabetes.
Tartary buckwheat is a high-nutrition pseudo-cereal crop, the main component of which is starch, especially the content of resistant starch is far higher than that of common crop starch, so that the digestion of the tartary buckwheat in the body is slowed down, and the tartary buckwheat can be used as ideal food for diabetics. The tartary buckwheat also contains flavonoid compounds such as rutin, quercetin, kaempferol and the like, which are beneficial to limiting the digestion rate of starch. The effect of flavonoids on the digestibility of starch results on the one hand from the effect on the digestive enzyme activity and on the other hand from the fact that flavonoids can interact with starch. In addition, the flavonoid compound has oxidation resistance, eliminates excessive free radicals, and can inhibit the content of harmful advanced glycosylation end products in the processing process of the product. However, rutin in the naturally occurring tartary buckwheat can be decomposed into quercetin when meeting water, so that bitter taste is generated, the taste of the product is affected, the flavone content is low, the binding rate with starch is low, and the nutritional value and the biological activity of the tartary buckwheat cannot be fully exerted.
Chinese patent publication No. CN109123356A describes a whole buckwheat flour and a preparation method thereof, wherein whole buckwheat seeds are taken as raw materials, and most of seed coats are reserved, so that the whole buckwheat flour has higher rutin content and higher nutritional value, is suitable for people with three highs to eat, but the product does not control the quercetin content and has bitter taste. The invention performs debitterizing treatment on the tartary buckwheat powder, and is compounded with the durian wheat flour, so that the mouthfeel of the tartary buckwheat powder can be optimized.
The Chinese patent publication No. CN110463906A describes a preparation method of the tartary buckwheat powder, the digestion rate of protein is improved and the bitter taste is removed by controlling enzyme, but partial starch of the prepared tartary buckwheat powder is converted into monosaccharide, the digestion rate of starch is improved, and the content of resistant starch is greatly reduced.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: the traditional tartary buckwheat powder on the market has heavy bitter taste, and the digestion rate is not low enough.
In order to solve the technical problems, the invention provides debitterized composite tartary buckwheat powder with digestion resistance, which is characterized in that the raw materials comprise 16.7-28.6% of tartary buckwheat germ powder extract, 25.0-35.7% of debitterized tartary buckwheat powder and the balance of durian wheat flour by mass percent.
Preferably, the raw material formula is any one of the following:
formula I:
16.7% of tartary buckwheat germ powder extract;
25.0% of debitterized tartary buckwheat powder;
58.3% of durum wheat flour;
and the formula II:
23.1% of tartary buckwheat germ powder extract;
30.8% of debitterized tartary buckwheat powder;
durum wheat flour 46.2%;
and the formula III:
28.6% of tartary buckwheat germ powder extract;
35.7% of debitterized tartary buckwheat powder;
35.7% of durum wheat flour.
Preferably, the mass content of the tartary buckwheat flavone of the tartary buckwheat germ powder extract is 80%, and the particle size is 80 meshes.
Preferably, the protein mass content of the durum wheat flour is 12.5%.
The invention also provides a preparation method of the debitterized composite tartary buckwheat powder with the digestion resistance, which is characterized by comprising the following steps:
step 1): spreading the tartary buckwheat powder on a tray, uniformly spraying distilled water, adjusting the water content to 15%, standing for 2 hours, uniformly distributing the water in the tartary buckwheat powder, and inactivating enzyme by using a superheated steam system; drying the processed tartary buckwheat powder in a constant-temperature drying oven, and crushing the tartary buckwheat powder by a grinder to obtain de-tartary buckwheat powder;
step 2): mixing the debitterized buckwheat powder obtained in the step 1) with the durian wheat flour, uniformly stirring, adding distilled water, preparing into emulsion, and pre-gelatinizing in a water bath at 95 ℃ for 15min; dissolving radix Et rhizoma Fagopyri Tatarici embryo powder extract in ethanol solution to obtain solution, adding into gelatinized emulsion, and mixing; placing the obtained mixed solution in a microwave heater for microwave composite treatment, cooling the obtained solution to room temperature, adding ethanol solution to remove free tartary buckwheat germ powder extract, centrifuging, discarding supernatant, collecting precipitate, adding distilled water into the precipitate for washing and centrifuging, removing supernatant, and repeating for 2 times;
step 3): drying the precipitate after the centrifugation in the step 2) in a vacuum dryer, evaporating ethanol, drying in an oven until the water content is below 10%, pulverizing the dried compound by a grinder, sieving, and packaging to obtain the finished product.
Preferably, the thickness of the tartary buckwheat powder in the step 1) is not more than 1mm; drying at 50deg.C for 3 hr; the treatment temperature of the superheated steam system is 165 ℃, the treatment time is 2min, and the steam flow is 10m 3 /h; the rotating speed of the grinder is 650r/min, the grinding time is 4min, and the fineness of the obtained debitterized tartary buckwheat powder is 120 meshes.
Preferably, the mass concentration of the emulsion in the step 2) is 5%; the volume concentration of the ethanol solution is 60%; preparing a tartary buckwheat germ powder extract into a solution with the mass concentration of 1%; the technological parameters of the microwave heater are as follows: the microwave power is 600-800W, and the microwave time is 100-120 s; the process parameters of the centrifuge are as follows: the rotational speed of the centrifugal machine is 4000r/min, and the centrifugal time is 15min.
Preferably, the vacuum drying process in the step 3) includes the following process parameters: 0.01MPa,50 ℃ and 3 hours; the temperature of the oven is 40 ℃; the rotating speed of the grinding machine is 700r/min, and the grinding time is 6min; pulverizing with grinder, sieving with 100 mesh sieve to obtain the final product.
The invention takes the tartary buckwheat germ powder extract, the debitterized tartary buckwheat powder and the Du Lanxiao wheat flour as raw materials, and is prepared through the steps of debitterizing the tartary buckwheat powder, preparing composite pulp, drying, crushing and packaging, and the like, the process is simple and easy, the bitter taste is greatly reduced, the digestion resistance function is realized, and the advanced glycosylation end product is reduced.
The technical principle of the invention is as follows:
the tartary buckwheat powder prepared by the traditional method is more focused on reducing bitter taste in the processing process, the content of the tartary buckwheat flavone is low, the tartary buckwheat de-bitter powder and the tartary buckwheat extract are further compounded, and microwave treatment is utilized, so that the oxidization of the tartary buckwheat flavone can be avoided, the utilization rate is improved, and the digestion rate of the tartary buckwheat powder is effectively reduced. Further, the oxidation resistance of the tartary buckwheat flavone can also reduce the content of advanced glycosylation end products.
Compared with the prior art, the invention has the beneficial effects that:
the bitter-removing composite bitter-buckwheat powder with the digestion resistance has the advantages that the digestion characteristics of the composite are improved to a certain extent due to the combination of the bitter-buckwheat extract and the starch in the raw materials, and the bitter-buckwheat composite bitter-buckwheat powder has lower digestion rate. The Fagopyrum tataricum extract has oxidation resistance, and can reduce advanced glycosylation end products in the product. The debitterized composite tartary buckwheat powder with the digestion resistance has low bitter taste and good digestion resistance effect, and is more favored by consumer groups.
Detailed Description
In order to make the present invention more comprehensible, preferred embodiments accompanied with the present invention are described in detail below.
Determination methods of total flavone content and composition of debitterized composite tartary buckwheat powder with digestion resistance obtained in each example and comparative example: adding 0.5g of sample into 70% ethanol, fixing the volume to 25mL, leaching for 6h in a constant-temperature water bath kettle with the temperature of 70 ℃, centrifuging the extract at 3000r/min for 10min to obtain supernatant, detecting the content of total flavonoids by referring to the method of industry standard NY/T1295-2007 determination of total flavonoids content in buckwheat and products thereof, and determining the content of rutin and quercetin by HPLC, wherein the chromatographic condition is Sinochrom ODS-AP chromatographic column, the mobile phase is water-acetonitrile-glacial acetic acid (57:40:3), the flow rate is 1.0mL/min, and the detection wavelength is 254nm.
Digestibility measurement of debitterized composite tartary buckwheat flour with digestion resistance obtained in each example and comparative example: referring to the method of Englyst and the like, 0.2g of a sample is accurately weighed, 15mL of 0.2mol/L sodium acetate buffer solution (pH=5.2) is added, 5mL of enzyme solution (containing pancreas alpha-amylase 290U/mL) is continuously added after uniform mixing, 2 glass beads are evenly vibrated and added, the mixture is placed in a constant-temperature vibrating gas bath pot (37 ℃,170 r/min) for reaction for 20min, 40min, 60min, 90min, 120min and 180min, 0.5mL of solution is respectively taken out, 5mL of 95vol% ethanol is used for enzyme deactivation, centrifugation is carried out for 10min at 1500r/min, 0.5mL of supernatant is transferred into a glass test tube, 2mL of DNS is added and then boiled water is cooled to room temperature, distilled water is added to constant volume to 10mL, absorbance is measured at 540nm, and glucose content is measured. G in 0 、G 20 、G 120 Represents the released glucose content (g) within 0, 20 and 120min, respectively, and TS represents the sample content (g).
Determination of fluorescent glycosylation end products AGEs of debittered composite tartary buckwheat powder with digestion resistance obtained in each example and comparative example: samples were taken and the fluorescence emission spectrum was scanned at excitation wavelength 360nm and emission wavelength 440 nm.F in the formula 0 The fluorescence intensity of the non-enzymatic glycosylation system is blank, and F is the fluorescence intensity of the non-enzymatic glycosylation system in the presence of the inhibitor.
The percentages in each of the examples and comparative examples refer to mass percentages unless otherwise specified.
Example 1
The debitterized composite tartary buckwheat powder with digestion resistance comprises the following raw materials in 10 kg:
1.7kg (16.7%) of tartary buckwheat germ powder extract
2.5kg (25.0%) of bitter buckwheat powder
5.8kg (58.3%) of durum wheat flour
The tartary buckwheat germ powder extract is 80% in tartary buckwheat flavone content and 80-mesh in particle size;
the preparation method of the debitterized composite tartary buckwheat powder with the digestion resistance comprises the following steps:
(1) Debittering treatment of Tartary buckwheat powder
Spreading the tartary buckwheat powder on a tray, uniformly spraying distilled water, adjusting the water content to 15%, standing for 2 hours, uniformly distributing the water in the tartary buckwheat powder, and inactivating enzyme by using a superheated steam system; drying the processed tartary buckwheat powder in a constant-temperature drying oven at 50 ℃ for 3 hours, and crushing the tartary buckwheat powder by a grinder to obtain the tartary buckwheat powder with the fineness of 120 meshes;
(2) Preparation of composite pulp
Mixing 25.0% of the debitterized buckwheat powder obtained in the step (1) with 58.3% of durian wheat flour in proportion, stirring until the colors are consistent, adding distilled water to prepare an emulsion with the concentration of 5%, and pre-gelatinizing in a water bath at 95 ℃ for 15min. Weighing 16.7% of tartary buckwheat germ powder extract, dissolving in 60% ethanol solution to prepare 1% concentration solution, adding into the gelatinized emulsion, stirring at 80r/min for 30min with a stirrer, and mixing uniformly. And placing the obtained mixed solution in a microwave heater for microwave composite treatment. Setting microwave parameters, wherein the microwave power is 600W and the microwave time is 120s. Cooling the obtained solution to room temperature, adding 60% ethanol solution to remove free Fagopyrum tataricum embryo powder extract, centrifuging at 4000r/min for 15min, discarding supernatant, collecting precipitate, adding distilled water into the precipitate for washing and centrifuging, removing supernatant, and repeating for 2 times;
(3) Drying and pulverizing package
And (3) drying the precipitate after the centrifugation in the step (3) in a vacuum dryer at 50 ℃ under 0.01MPa for 3 hours to evaporate ethanol, drying the evaporated ethanol in an oven at 40 ℃ until the moisture content is below 10%, and finally crushing the dried compound by a grinder, sieving the crushed compound by a 100-mesh sieve and packaging the crushed compound to obtain a finished product.
Comparative example 1
The debitterized composite tartary buckwheat powder with digestion resistance comprises the following raw materials in 10 kg:
3.0kg (30.0%) of bitter buckwheat powder
Dulen wheat flour 7.0kg (70.0%)
The preparation process of the debittered composite tartary buckwheat powder with the digestion resistance is basically the same as that of the step (1) of the embodiment 1, 30% of the debittered tartary buckwheat powder obtained in the step (1) of the embodiment 1 is mixed with 70% of durian wheat flour, and the mixture is stirred until the colors are consistent, so that the debittered composite tartary buckwheat powder with the digestion resistance can be obtained.
Comparative example 2
The composite tartary buckwheat powder with the digestion resistance comprises the following raw materials in 10 kg:
1.7kg (16.7%) of tartary buckwheat germ powder extract
8.3kg (83.3%) of tartary buckwheat powder
The preparation process of the composite tartary buckwheat powder with the digestion resistance is basically the same as that of the debittered composite tartary buckwheat powder with the digestion resistance in the embodiment 1, except that the debittered tartary buckwheat powder and the durian wheat flour in the embodiment 1 are replaced by the tartary buckwheat powder in equal quantity, the debittering treatment is not performed, the composite tartary buckwheat powder is directly compounded with the tartary buckwheat germ powder extract, and the other components are the same as that of the debittered composite tartary buckwheat powder with the digestion resistance in the embodiment 1, so that the composite tartary buckwheat powder with the digestion resistance is finally obtained.
The total flavone content and composition of the debittered composite tartary buckwheat powder with digestion resistance obtained in the above example 1, the debittered composite tartary buckwheat powder with digestion resistance obtained in the comparative example 1 and the composite tartary buckwheat powder with digestion resistance obtained in the comparative example 2 were measured, and the obtained results are shown in table 1:
table 1 Total flavone content and composition of debitterized composite Tartary buckwheat powder with digestion resistance
| Group of | Total flavone (mg/g) | Rutin (mg/g) | Quercetin (mg/g) |
| Example 1 | 140.51 | 113.15 | 21.43 |
| Comparative example 1 | 9.53 | 6.94 | 1.15 |
| Comparative example 2 | 147.19 | 46.3 | 98.21 |
As can be seen from Table 1, the content of rutin in the non-debitterized buckwheat powder is the lowest, the debitterized treatment can retain the content of rutin to a greater extent, and the total flavone content is not greatly affected.
The digestibility of the debittered composite tartary buckwheat powder with digestion resistance obtained in example 1, the debittered composite tartary buckwheat powder with digestion resistance obtained in comparative example 1 and the composite tartary buckwheat powder with digestion resistance obtained in comparative example 2 was measured, and the obtained results are shown in Table 2.
Table 2 digestibility of debitterized composite Tartary buckwheat flour with anti-digestion Properties
| Group of | Fast digestible starch (%) | Slowly digestible starch (%) | Resistant starch (%) |
| Example 1 | 43.19 | 26.15 | 30.66 |
| Comparative example 1 | 55.82 | 26.74 | 17.44 |
| Comparative example 2 | 41.84 | 24.78 | 33.38 |
As can be seen from Table 2, the only debitterized buckwheat flour has the least resistant starch content, while increasing the extract reduces the fast digestible starch and increases the resistant starch. Therefore, the debitterized composite tartary buckwheat powder with the digestion resistance can effectively reduce the digestion rate of starch.
The contents of the fluorescent glycosylated end products AGEs of the debittered composite tartary buckwheat powder with digestion resistance obtained in the above example 1, the debittered composite tartary buckwheat powder with digestion resistance obtained in the comparative example 1 and the composite tartary buckwheat powder with digestion resistance obtained in the comparative example 2 were measured, and the obtained results are shown in table 3.
TABLE 3 inhibition ratio of debittered composite Tartary buckwheat flour with digestion resistance to fluorescent glycosylated end products AGEs
| Group of | Inhibition ratio (%) |
| Example 1 | 42.18 |
| Comparative example 1 | 36.13 |
| Comparative example 2 | 44.97 |
As can be seen from Table 3, after the tartary buckwheat extract is added, the inhibition rate of the debittered composite tartary buckwheat powder to the AGEs of the fluorescent glycosylation end product is higher, and the combination of rutin and starch is beneficial to inhibiting the generation of the AGEs of the fluorescent glycosylation end product.
Example 2
The debitterized composite tartary buckwheat powder with digestion resistance comprises the following raw materials in 10 kg:
2.3kg (23.1%) of tartary buckwheat germ powder extract
3.1kg (30.8%) of bitter buckwheat powder
Du Lanxiao wheat flour 4.6kg (46.2%)
The tartary buckwheat germ powder extract is 80% in tartary buckwheat flavone content and 80-mesh in particle size;
the preparation method of the debitterized composite tartary buckwheat powder with the digestion resistance comprises the following steps:
(1) Debittering treatment of Tartary buckwheat powder
Spreading the tartary buckwheat powder on a tray, uniformly spraying distilled water, adjusting the water content to 15%, standing for 2 hours, uniformly distributing the water in the tartary buckwheat powder, and inactivating enzyme by using a superheated steam system; drying the processed tartary buckwheat powder in a constant-temperature drying oven at 50 ℃ for 3 hours, and crushing the tartary buckwheat powder by a grinder to obtain the tartary buckwheat powder with the fineness of 120 meshes;
(2) Preparation of composite pulp
Mixing 30.8% of the debitterized buckwheat powder obtained in the step (1) with 46.2% of durian wheat flour in proportion, stirring until the colors are consistent, adding distilled water to prepare an emulsion with the concentration of 5%, and pre-gelatinizing in a water bath at 95 ℃ for 15min. Weighing 16.7% -28.6% of tartary buckwheat germ powder extract, dissolving the tartary buckwheat germ powder extract in 60% of ethanol solution to prepare 1% concentration solution, adding the 1% concentration solution into the gelatinized emulsion, stirring the mixture for 30min at the speed of 80r/min by using a stirrer, and uniformly mixing the mixture. And placing the obtained mixed solution in a microwave heater for microwave composite treatment. Setting microwave parameters, wherein the microwave power is 700W, and the microwave time is 110s. Cooling the obtained solution to room temperature, adding 60% ethanol solution to remove free Fagopyrum tataricum embryo powder extract, centrifuging at 4000r/min for 15min, discarding supernatant, collecting precipitate, adding distilled water into the precipitate for washing and centrifuging, removing supernatant, and repeating for 2 times;
(3) Drying and pulverizing package
And (3) drying the precipitate after the centrifugation in the step (3) in a vacuum dryer at 50 ℃ under 0.01MPa for 3 hours to evaporate ethanol, drying the evaporated ethanol in an oven at 40 ℃ until the moisture content is below 10%, and finally crushing the dried compound by a grinder, sieving the crushed compound by a 100-mesh sieve and packaging the crushed compound to obtain a finished product.
Comparative example 3
The debitterized composite tartary buckwheat powder with digestion resistance comprises the following raw materials in 10 kg:
4.0kg (40.0%) of bitter buckwheat powder
Dulen wheat flour 6.0kg (60.0%)
The preparation process of the debittered composite tartary buckwheat powder with the digestion resistance is basically the same as that of the step (1) of the embodiment 1, 40% of the debittered tartary buckwheat powder obtained in the step (1) of the embodiment 1 is mixed with 60% of durian wheat flour, and the mixture is stirred until the colors are consistent, so that the debittered composite tartary buckwheat powder with the digestion resistance can be obtained.
Comparative example 4
The composite tartary buckwheat powder with the digestion resistance comprises the following raw materials in 10 kg:
2.3kg (23.1%) of tartary buckwheat germ powder extract
7.7kg (76.9%) of tartary buckwheat powder
The preparation process of the composite tartary buckwheat powder with the digestion resistance is basically the same as that of the debittered composite tartary buckwheat powder with the digestion resistance in the embodiment 2, except that the debittered tartary buckwheat powder and the durian wheat flour in the embodiment 2 are replaced by the tartary buckwheat powder in equal quantity, the debittering treatment is not performed, the composite tartary buckwheat powder is directly compounded with the tartary buckwheat germ powder extract, and the other components are the same as that of the debittered composite tartary buckwheat powder with the digestion resistance in the embodiment 2, so that the composite tartary buckwheat powder with the digestion resistance is finally obtained.
The total flavone content and the composition of the anti-digestion composite tartary buckwheat powder obtained in the example 2, the anti-digestion composite tartary buckwheat powder obtained in the comparative example 3 and the anti-digestion composite tartary buckwheat powder obtained in the comparative example 4 were measured, and the obtained results are shown in Table 4.
Table 4 Total flavone content and composition of debitterized composite Tartary buckwheat powder with digestion resistance
| Group of | Total flavone (mg/g) | Rutin (mg/g) | Quercetin (mg/g) |
| Example 2 | 198.17 | 157.94 | 35.22 |
| Comparative example 3 | 11.73 | 8.01 | 1.77 |
| Comparative example 4 | 203.71 | 60.79 | 140.14 |
As can be seen from Table 4, the content of rutin in the non-debitterized buckwheat powder is the lowest, the debitterized treatment can retain the content of rutin to a greater extent, and the total flavone content is not greatly affected.
The digestibility of the debittered composite tartary buckwheat powder with digestion resistance obtained in the above example 2, the debittered composite tartary buckwheat powder with digestion resistance obtained in the comparative example 3, and the composite tartary buckwheat powder with digestion resistance obtained in the comparative example 4 was measured, and the obtained results are shown in table 2:
table 5 digestibility of debitterized composite Tartary buckwheat flour with anti-digestion Properties
| Group of | Fast digestible starch (%) | Slowly digestible starch (%) | Resistant starch (%) |
| Example 2 | 40.19 | 26.75 | 33.06 |
| Comparative example 3 | 52.91 | 25.45 | 21.64 |
| Comparative example 4 | 37.79 | 23.64 | 38.57 |
As can be seen from Table 5, the only debitterized buckwheat flour has the least resistant starch content, while increasing the extract reduces the fast digestible starch and increases the resistant starch. Therefore, the debitterized composite tartary buckwheat powder with the digestion resistance can effectively reduce the digestion rate of starch.
The contents of the fluorescent glycosylated end products AGEs of the debittered composite tartary buckwheat powder with digestion resistance obtained in example 2, the debittered composite tartary buckwheat powder with digestion resistance obtained in comparative example 3 and the composite tartary buckwheat powder with digestion resistance obtained in comparative example 4 were measured, and the obtained results are shown in table 6.
Table 6 inhibition ratio of Tartary buckwheat powder composite powder with digestion resistance to fluorescent glycosylated end product AGEs
| Group of | Inhibition ratio (%) |
| Example 2 | 47.97 |
| Comparative example 3 | 43.29 |
| Comparative example 4 | 49.76 |
As can be seen from Table 6, after the tartary buckwheat extract is added, the inhibition rate of the debittered composite tartary buckwheat powder to the AGEs of the fluorescent glycosylation end product is higher, and the combination of rutin and starch is beneficial to inhibiting the generation of the AGEs of the fluorescent glycosylation end product.
Example 3
The debitterized composite tartary buckwheat powder with digestion resistance comprises the following raw materials in 10 kg:
2.9kg (28.6%) of tartary buckwheat germ powder extract
3.6kg (35.7%) of bitter buckwheat powder
Dulen wheat flour 3.6kg (35.7%)
The tartary buckwheat germ powder extract is 80% in tartary buckwheat flavone content and 80-mesh in particle size;
the preparation method of the debitterized composite tartary buckwheat powder with the digestion resistance comprises the following steps:
(1) Debittering treatment of Tartary buckwheat powder
Spreading the tartary buckwheat powder on a tray, uniformly spraying distilled water, adjusting the water content to 15%, standing for 2 hours, uniformly distributing the water in the tartary buckwheat powder, and inactivating enzyme by using a superheated steam system; drying the processed tartary buckwheat powder in a constant-temperature drying oven at 50 ℃ for 3 hours, and crushing the tartary buckwheat powder by a grinder to obtain the tartary buckwheat powder with the fineness of 120 meshes;
(2) Preparation of composite pulp
Mixing 35.7% of the debitterized buckwheat powder obtained in the step (1) with 35.7% of durian wheat flour in proportion, stirring until the colors are consistent, adding distilled water to prepare an emulsion with the concentration of 5%, and pregelatinizing for 15min in a water bath with the temperature of 95 ℃. Weighing 16.7% -28.6% of tartary buckwheat germ powder extract, dissolving the tartary buckwheat germ powder extract in 60% of ethanol solution to prepare 1% concentration solution, adding the 1% concentration solution into the gelatinized emulsion, stirring the mixture for 30min at the speed of 80r/min by using a stirrer, and uniformly mixing the mixture. And placing the obtained mixed solution in a microwave heater for microwave composite treatment. Setting microwave parameters, wherein the microwave power is 800W, and the microwave time is 100s. Cooling the obtained solution to room temperature, adding 60% ethanol solution to remove free Fagopyrum tataricum embryo powder extract, centrifuging at 4000r/min for 15min, discarding supernatant, collecting precipitate, adding distilled water into the precipitate for washing and centrifuging, removing supernatant, and repeating for 2 times;
(3) Drying and pulverizing package
And (3) drying the precipitate after the centrifugation in the step (3) in a vacuum dryer at 50 ℃ under 0.01MPa for 3 hours to evaporate ethanol, drying the evaporated ethanol in an oven at 40 ℃ until the moisture content is below 10%, and finally crushing the dried compound by a grinder, sieving the crushed compound by a 100-mesh sieve and packaging the crushed compound to obtain a finished product.
Comparative example 5
The debitterized composite tartary buckwheat powder with digestion resistance comprises the following raw materials in 10 kg:
5.0kg (50.0%) of bitter buckwheat powder
5.0kg (50.0%) of durum wheat flour
The preparation process of the debittered composite tartary buckwheat powder with the digestion resistance is basically the same as that of the step (1) of the embodiment 3, 50% of the debittered tartary buckwheat powder obtained in the step (1) of the embodiment 3 is mixed with 70% of durian wheat flour, and the mixture is stirred until the colors are consistent, so that the debittered composite tartary buckwheat powder with the digestion resistance can be obtained.
Comparative example 6
The composite tartary buckwheat powder with the digestion resistance comprises the following raw materials in 10 kg:
2.9kg (28.6%) of tartary buckwheat germ powder extract
7.1kg (71.4%) of tartary buckwheat powder
The preparation process of the composite tartary buckwheat powder with the digestion resistance is basically the same as that of the debittered composite tartary buckwheat powder with the digestion resistance in the embodiment 3, except that the debittered tartary buckwheat powder and the durian wheat flour in the embodiment 3 are replaced by the tartary buckwheat powder in equal quantity, the debittering treatment is not performed, the composite tartary buckwheat powder is directly compounded with the tartary buckwheat germ powder extract, and the other components are the same as that of the debittered composite tartary buckwheat powder with the digestion resistance in the embodiment 3, so that the composite tartary buckwheat powder with the digestion resistance is finally obtained.
The total flavone content and the composition of the anti-digestion composite tartary buckwheat powder obtained in example 3, the anti-digestion composite tartary buckwheat powder obtained in comparative example 5 and the anti-digestion composite tartary buckwheat powder obtained in comparative example 6 were measured, and the obtained results are shown in Table 7.
Table 7 Total flavone content and composition of debitterized composite Tartary buckwheat powder with digestion resistance
| Group of | Total flavone (mg/g) | Rutin (mg/g) | Quercetin (mg/g) |
| Example 3 | 240.69 | 188.2 | 46.25 |
| Comparative example 5 | 13.4 | 9.12 | 2.14 |
| Comparative example 6 | 247.12 | 73.79 | 168.46 |
As can be seen from Table 7, the content of rutin in the non-debitterized buckwheat powder is the lowest, the debitterized treatment can retain the content of rutin to a greater extent, and the total flavone content is not greatly affected.
The digestibility of the above-mentioned composite Tartary buckwheat powder having digestion-resistant property obtained in example 3, the composite Tartary buckwheat powder having digestion-resistant property obtained in comparative example 5, and the composite Tartary buckwheat powder having digestion-resistant property obtained in comparative example 6 was measured, and the results are shown in Table 8.
Table 8 digestibility of Tartary buckwheat flour composite powder with digestion resistance
| Group of | Fast digestible starch (%) | Slowly digestible starch (%) | Resistant starch (%) |
| Example 3 | 35.08 | 28.06 | 36.86 |
| Comparative example 5 | 48.09 | 27.28 | 24.63 |
| Comparative example 6 | 31.55 | 23.41 | 45.04 |
As can be seen from Table 8, the only debitterized buckwheat flour has the least resistant starch content, while increasing the extract reduces the fast digestible starch and increases the resistant starch. Therefore, the debitterized composite tartary buckwheat powder with the digestion resistance can effectively reduce the digestion rate of starch.
The contents of the fluorescent glycosylated end products AGEs of the debittered composite tartary buckwheat powder with digestion resistance obtained in example 3, the debittered composite tartary buckwheat powder with digestion resistance obtained in comparative example 5 and the composite tartary buckwheat powder with digestion resistance obtained in comparative example 6 were measured, and the obtained results are shown in table 9.
Table 9 inhibition ratio of debittered composite Tartary buckwheat powder with digestion resistance to fluorescent glycosylated end products AGEs
| Group of | Inhibition ratio (%) |
| Example 3 | 56.69 |
| Comparative example 5 | 51.34 |
| Comparative example 6 | 59.44 |
As can be seen from Table 9, after the tartary buckwheat extract is added, the inhibition rate of the debittered composite tartary buckwheat powder to the AGEs of the fluorescent glycosylation end product is higher, and the combination of rutin and starch is beneficial to inhibiting the generation of the AGEs of the fluorescent glycosylation end product.
In conclusion, compared with the traditional tartary buckwheat powder, the debittered composite tartary buckwheat powder with digestion resistance has higher rutin content. Further, the increase of the binding rate of the tartary buckwheat debittering powder and the tartary buckwheat extract can reduce the digestion rate of starch. The presence of the tartary buckwheat extract also reduces the production of advanced glycation end products.
Claims (6)
1. The debitterized composite tartary buckwheat powder with the digestion resistance is characterized in that the raw material formula is any one of the following:
formula I:
16.7% of tartary buckwheat germ powder extract;
25.0% of debitterized tartary buckwheat powder;
58.3% of durum wheat flour;
and the formula II:
23.1% of tartary buckwheat germ powder extract;
30.8% of debitterized tartary buckwheat powder;
durum wheat flour 46.2%;
and the formula III:
28.6% of tartary buckwheat germ powder extract;
35.7% of debitterized tartary buckwheat powder;
35.7% of durum wheat flour;
the preparation method of the debitterized composite tartary buckwheat powder with the digestion resistance comprises the following steps:
step 1): spreading the tartary buckwheat powder on a tray, uniformly spraying distilled water, adjusting the water content to 15%, standing to uniformly distribute the water in the tartary buckwheat powder, and inactivating enzyme by using a superheated steam system; drying the processed tartary buckwheat powder in a constant-temperature drying oven, and crushing the tartary buckwheat powder by a grinder to obtain de-tartary buckwheat powder;
step 2): mixing the debitterized buckwheat powder obtained in the step 1) with the durian wheat flour, uniformly stirring, adding distilled water, preparing into emulsion, and pregelatinizing in a water bath at 95 ℃; dissolving radix Et rhizoma Fagopyri Tatarici embryo powder extract in ethanol solution to obtain solution, adding into gelatinized emulsion, and mixing; placing the obtained mixed solution in a microwave heater for microwave composite treatment, cooling the obtained solution to room temperature, adding ethanol solution to remove free tartary buckwheat germ powder extract, centrifuging, discarding supernatant, collecting precipitate, adding distilled water into the precipitate for washing and centrifuging, removing supernatant, and repeating for 2 times;
step 3): drying the precipitate after the centrifugation in the step 2) in a vacuum dryer, evaporating ethanol, drying in an oven until the water content is below 10%, pulverizing the dried compound by a grinder, sieving, and packaging to obtain the finished product.
2. The anti-digestion composite tartary buckwheat powder with the anti-digestion performance as defined in claim 1, wherein the mass content of tartary buckwheat flavone in the tartary buckwheat germ powder extract is 80%, and the particle size is 80 meshes.
3. The debittered composite tartary buckwheat powder with digestion resistance as defined in claim 1, wherein the protein content of said durian wheat flour is 12.5% by mass.
4. The debittered composite tartary buckwheat powder with digestion resistance according to claim 1, wherein the thickness of the tartary buckwheat powder in the step 1) is not more than 1mm; drying at 50deg.C for 3 hr; the treatment temperature of the superheated steam system is 165 ℃, the treatment time is 2min, and the steam flow is 10m 3 /h; the rotating speed of the grinder is 650r/min, the grinding time is 4min, and the fineness of the obtained debitterized tartary buckwheat powder is 120 meshes.
5. The debitterized composite tartary buckwheat powder with digestion resistance according to claim 1, wherein the mass concentration of the emulsion in the step 2) is 5%; the volume concentration of the ethanol solution is 60%; preparing a tartary buckwheat germ powder extract into a solution with the mass concentration of 1%; the technological parameters of the microwave heater are as follows: the microwave power is 600-800W, and the microwave time is 100-120 s; the process parameters of the centrifuge are as follows: the rotational speed of the centrifugal machine is 4000r/min, and the centrifugal time is 15min.
6. The debitterized composite tartary buckwheat powder with digestion resistance according to claim 1, wherein the technological parameters of the vacuum drying in the step 3) are as follows: 0.01MPa,50 ℃ and 3 hours; the temperature of the oven is 40 ℃; the rotating speed of the grinding machine is 700r/min, and the grinding time is 6min; pulverizing with grinder, sieving with 100 mesh sieve to obtain the final product.
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| CN104489019A (en) * | 2014-12-23 | 2015-04-08 | 上海应用技术学院 | Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application |
| CN111728208A (en) * | 2020-07-22 | 2020-10-02 | 山西雁门清高食业有限责任公司 | Production process of tartary buckwheat debitterized powder |
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| CN104489019A (en) * | 2014-12-23 | 2015-04-08 | 上海应用技术学院 | Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application |
| CN111728208A (en) * | 2020-07-22 | 2020-10-02 | 山西雁门清高食业有限责任公司 | Production process of tartary buckwheat debitterized powder |
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