CN114586927A - Optimization method for improving quality of highland barley and product thereof - Google Patents
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Abstract
The invention discloses an optimization method for improving the quality of highland barley and a product thereof. The method comprises the following steps of determining the influence of different fluidization conditions on the physical and chemical properties and the edible quality of highland barley by using highland barley grains of different varieties and peeling degrees through a microwave fluidization process parameter optimization experiment, so as to determine a better microwave fluidization process flow and parameters; meanwhile, the change conditions of the main functional components and the edible quality of the highland barley before and after fluidization treatment are compared, and the optimal highland barley quality improvement process is determined. The optimization process and the improvement process of the improvement process are simple and easy to operate, and the cost and labor consumption are low; the microwave fluidization is used as clean energy, and the method has the advantages of high heating speed, selective heating, easy control and the like; the improved process solves the problems of hard skin layer, high crude fiber content, rough taste, difficult processing and difficult storage of the highland barley rice. In addition, the improved new product developed by compounding the highland barley with other auxiliary materials meets the requirements of different consumer groups.
Description
Technical Field
The invention relates to the technical field of coarse cereal microwave fluidization, in particular to an optimization method for improving the quality of highland barley and a product thereof.
Background
The highland barley is one of naked barley, according to data statistics, the annual output of the highland barley in China is more than 100 million tons, the highland barley mainly grows in areas such as Qinghai, Tibet, North and south of Gansu, Sichuan Abam and the like with the altitude of more than 3000 meters, the highest growing area has the altitude of 4750 meters, and the planting history of more than 3500 years is available in Qinghai and Tibet plateau areas; the severe living environment, special geographical position and climatic conditions (high cold, no pollution, large day and night temperature difference and the like) make the highland barley have superior nutritional characteristics which cannot be compared with plain crops. As early as 2500 years ago, highland barley is the medicinal material of Tibetan people. The Tibetan medicine Sheng (four medical classics) records that the thick highland barley porridge and vegetables are the top grade for treating the Longbing disease. The highland barley is classified into seven categories in Jingzhu materia medica, and indicates various functions of the highland barley such as replenishing essence, removing fat and enhancing physical strength.
At present, China enters a high-load period of chronic diseases represented by cardiovascular and cerebrovascular diseases, cancers, diabetes, chronic respiratory diseases and the like, and the prevention and control of the chronic diseases need to adhere to a healthy life style of keeping the mouth and stepping away the legs. With the improvement of dietary structure and the improvement of living standard, people increasingly demand high-quality pollution-free coarse cereals, and the staple food of the coarse cereals becomes a healthy and fashionable dietary mode. Therefore, the development of popular and staple food products by utilizing the nutrition and health care functions of the highland barley is a future development trend.
In recent years, with the development of functional nutriology and food processing industry of highland barley, the industrialization of highland barley is rapidly developed, the gradual progress of fine and deep processing of foods processed simply is a necessary trend, and the processing and utilization of highland barley foods present diversified and serialized trends. Under the promotion of modern science and technology, the utilization of highland barley is not limited to be only used as a food for the Tibetan and herdsmen, but also widely applied to the development of various popular foods and health-care foods. However, compared with cereals such as oat and buckwheat, the highland barley processing and industrialization thereof are relatively slow in recent years, and part of reasons are from the processing defects of highland barley itself, so that the problems are not well solved by the current research, and the direct eating of highland barley as staple food has the following problems: (1) the highland barley has hard cortex, can block the permeation of water during cooking and delay the water absorption and gelatinization of starch, thereby prolonging the cooking time; (2) the highland barley has high content of crude fiber, and is not easy to soften during cooking, so that the rice has rough taste; (2) the third cortex of highland barley also contains more lipid substances, and the lipid substances are easily decomposed during storage and are rancid, so that the storage stability is poor, and the shelf life is short. Due to the reasons, the processing quality of the highland barley is poor. How to solve the characteristics of hard highland barley cortex, high crude fiber content, rough taste, difficult processing and difficult storage from the technical aspect needs a lot of research work.
Although the research and the technical application related to the quality improvement of the highland barley at present are also related, for example, the steam explosion technology, the twin-screw extrusion technology, the superfine grinding technology and the like are gradually applied to the highland barley processing field, and the industrialization is preliminarily realized, the problems of large equipment loss, large processing difficulty, high processing cost and the like still exist in the highland barley processing, the industrial popularization and the commercial utilization of the highland barley are limited by the processing defects, at present when the new food processing technology is fully developed, the research on how to improve the processing defects of the highland barley is researched, so that the highland barley is changed into a novel popular raw material for the development of the modern food industry, the new way and the new field of the highland barley processing and utilization are expanded, and the highland barley processing becomes a pressing mission.
The high-temperature air flow fluidization treatment technology is a method for drying granular solid materials by using fluidization technology, and the fluidization treatment can generate certain influence on the starch property, rheological property, thermodynamic property and the like of grains. Mainly reflects the changes of the sensory quality of the grains, such as the change of odor, shape, color, viscosity, elasticity, hardness and taste in different degrees. Microwave fluidization (also called microwave curing) has the same principle as high temperature gas fluidization.
Disclosure of Invention
Based on the technical problems, the invention optimizes the microwave fluidization process parameters by utilizing the highland barley with different varieties and different peeling degrees and determines the influence of different fluidization conditions on the physical and chemical properties and the edible quality of the highland barley. Aims to provide an optimization method for improving the quality of highland barley and a product thereof.
The invention provides an optimization method for improving the quality of highland barley, which comprises the following specific processing steps:
step 1, preparing raw materials: preparing highland barley raw grains of different varieties, and performing different peeling degrees on the highland barley raw grains to obtain highland barley grains for later use;
step 2, optimizing process parameters: optimizing the improved technological parameters of the highland barley by adopting a microwave fluidization process, taking microwave frequency and microwave time as factors, and taking optimal cooking time and sensory evaluation as indexes to carry out optimization experimental design; the microwave frequency of the microwave fluidization process is 4Hz, 5Hz, 6Hz, 7Hz and 8 Hz; the microwave time is 90s, 150s, 210s, 270s and 330 s;
step 3, comparing the physicochemical characteristics of the highland barley before and after treatment: treating highland barley of different varieties and peeling degrees by microwave fluidization, and comparing the change conditions of the physical and chemical indexes of the highland barley before and after treatment; wherein, the physical and chemical indexes are moisture, ash, protein, fat, starch and amylose;
Further, in the step 1, the highland barley varieties are Kunlun No. 14, Kunlun No. 15, black duck and herba Orostachyos which are purchased from Guinan grass industry development Limited liability company in Qinghai province; the different peeling degrees are one, two, three and four.
Preferably, in the step 1, the variety of the highland barley is Kunlun No. 14, and the peeling degree is three.
Further, in the step 2, the microwave frequency of the microwave fluidization process is 5Hz, and the microwave time is 150 s.
Further, in the step 2, the optimal cooking time is determined as follows: adding 30mL of water and 20g of whole-grain highland barley into a 250mL beaker, placing the beaker on a heating plate, heating the beaker to boil the highland barley, and starting timing; taking out 10 pieces of rice after 30min, observing whether there is white core, observing for 1 time every 1min, recording time until the number of white cores is less than or equal to 1, adding 2min of stewing time to the time, and obtaining the optimal cooking time; the sensory evaluation was: weighing 50g of microwave fluidized highland barley rice quantitatively, giving scores according to smell, shape, color, viscosity, elasticity, hardness and taste and combining with the optimal cooking time, wherein the scores are 50-60 minutes poor, 60-70 minutes are general, 70-80 minutes are better, and more than 80 minutes are better.
The invention also protects improved highland barley or highland barley powder, wherein the improved highland barley or highland barley powder is prepared by the quality improvement and optimization method, and the highland barley powder is powder obtained by grinding and filtering the improved highland barley.
The invention also protects a product prepared by the improved highland barley rice or highland barley powder, wherein the product is highland barley eight-treasure rice, highland barley fine dried noodles or highland barley coarse cereal instant rice.
Further, the highland barley eight-treasure rice comprises the following components in percentage by weight: 34% of modified highland barley, 13% of rice, 10% of black rice, 6% of red glutinous rice, 10% of oat rice, 7.0% of long glutinous rice, 10% of fluidized mung bean and 10% of buckwheat rice;
the formula of the highland barley fine dried noodles is as follows: 20% of modified highland barley powder, 31% of highland barley powder, 6% of potato starch, 10% of wheat gluten, 1.2% of soybean protein isolate, 0.5% of edible salt, 100ppm of HF enzyme, 100ppm of amylase and 27.3% of wheat flour; or 20% of modified highland barley powder, 50% of highland barley powder, 9% of wheat flour, 12.8% of wheat gluten, 8% of starch, 0.5% of soybean protein, 150ppm of HF enzyme, 125ppm of S enzyme and 0.008% of sodium carbonate;
the formula of the highland barley coarse cereal instant rice is as follows: 50% of modified highland barley, 10% of oat, 10% of black rice, 10% of mung bean and 20% of buckwheat.
Compared with the prior art, the invention has the following beneficial effects:
the invention utilizes the highland barley with different varieties and different peeling degrees to develop a microwave fluidization technological parameter optimization experiment and determine the influence of different fluidization conditions on the physical and chemical properties and the edible quality of the highland barley. By taking the physicochemical characteristics and the edible quality of the highland barley as indexes, carrying out a microwave fluidization technological parameter optimization experiment on the highland barley to determine a better microwave fluidization technological process and parameters, and solving the problem of cooking and cooking other grains at the same time. Meanwhile, the change conditions of the main functional components and the edible quality of the highland barley before and after the microwave fluidization treatment are compared, and the optimal highland barley quality improvement process is determined. The optimization process of the improved process and the improved process are simple and easy to operate, and the cost and labor consumption are low; microwave fluidization is used as clean energy, and has the advantages of high heating speed, selective heating, easy control and the like; the improved process changes the internal starch structure of the highland barley and the thermodynamic characteristics of starch, promotes the surface of the highland barley to generate micro-seams, is beneficial to dissolving out the fragrance of highland barley grains and improves the content of functional components of the highland barley; also solves the problems of hard skin layer, high crude fiber content, rough taste, difficult processing and difficult storage of the highland barley rice. In addition, the highland barley prepared by the improved process is used as a main raw material, and is compounded with auxiliary materials such as oat, black rice, buckwheat and the like to develop a new product, so that the requirements of different consumer groups are met.
Drawings
FIG. 1 is the effect of microwave fluidization on the physicochemical properties of different varieties of highland barley;
FIG. 2 is the effect of microwave fluidization on the eating quality of different varieties of highland barley;
FIG. 3 is the effect of microwave fluidization on the physicochemical properties of highland barley grains with different degrees of peeling;
FIG. 4 is the effect of microwave fluidization on the eating quality of highland barley with different peeling times;
FIG. 5 is the effect of microwave frequency on the physicochemical properties of highland barley grains;
FIG. 6 is the effect of microwave frequency on the eating quality of highland barley;
FIG. 7 is the effect of microwave time on the physical and chemical properties of highland barley;
FIG. 8 is the effect of microwave time on the eating quality of highland barley;
FIG. 9 shows the effect of two fluidization treatments on the main functional components of highland barley;
FIG. 10 shows the effect of barley flour and fluidized barley flour on ALT activity in plasma of hyperlipidemic mouse;
FIG. 11 shows the effect of highland barley flour and fluidized highland barley flour on the AST activity in the blood plasma of hyperlipidemic mouse;
FIG. 12 shows the effect of barley powder and fluidized barley powder on ALP activity in blood plasma of hyperlipidemic mouse;
FIG. 13 shows the effect of barley flour and fluidized barley flour on the concentration of TC and TG in the plasma of mice with high fat diet;
FIG. 14 shows the effect of highland barley flour and fluidized highland barley flour on the concentration of HDL-C, LDL-C in the plasma of a hyperlipidemic mouse;
FIG. 15 shows the effect of barley flour and fluidized barley flour on the concentration of GLU and GSP in the plasma of hyperlipidemic mouse;
FIG. 16 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
1. Microwave fluidization process optimization test for highland barley
(1) Experimental materials and apparatus
1) Experimental Material
The method comprises the steps of purchasing highland barley raw grains of different varieties (Kunlun No. 14, Kunlun No. 15, black duck and herba Orostachyos) of Guinan grass development Limited liability companies in Qinghai province, and sending the highland barley raw grains to a achievement transformation center for peeling treatment, wherein the peeling degree is one, two, three or four.
2) Experimental equipment
A peeling machine: wangton engineering technologies of flunan; microwave fluidization equipment: shandong Xuya mechanical Equipment Co., Ltd; a universal electric furnace: beijing Zhongxing Weiwei instruments Inc.; precision air blast drying cabinet: Shanghai-Hengchang scientific instruments, Inc.; automatic kjeldahl apparatus: foster Katto Co; electric heating constant temperature water bath: Shanghai-Hengchang scientific instruments, Inc.; ultraviolet spectrophotometer: yuniko (shanghai) instruments ltd; analytical balance: sadolis scientific instruments (Beijing) Inc.
(2) Experimental methods
1) Basic components
And (3) determination of moisture content: measured according to the method specified in GB 5009.3; and (3) determination of ash content: measured according to the method specified in GB 5009.4; determination of protein content: measured according to the method specified in GB 5009.5; and (3) fat content determination: measured according to the method specified in GB 5009.6; determination of the total starch content: measured according to the method specified in GB 5009.9; determination of amylose content: measured according to the method specified in GB 7648.
2) Optimal cooking time
30mL of water and 20g of whole-grain highland barley were added to a 250mL beaker, and the beaker was heated on a hot plate to boil and the time was counted. Taking out 10 pieces of rice after 30min, observing whether there is white core, observing for 1 time every 1min, recording time until the number of white cores is less than or equal to 1, and adding 2min of stewing time to the time, i.e. the optimal cooking time of highland barley.
3) Sensory evaluation
Weighing 50g of microwave fluidized highland barley rice quantitatively, and evaluating the microwave fluidized highland barley rice by combining the best cooking time through smell, shape, color, viscosity, elasticity, hardness and taste. The sensory panel consisted of 10 panelists (5 each for male and female, between the ages of 25-40 years). Before the test, the examiners are trained to clearly understand the index terms of the evaluation noodles and distinguish, judge and express the characteristics of the indexes. The sensory evaluation test is carried out in a clean and tidy laboratory with independent compartments, so that each panelist cannot interfere with and influence each other, the panelist rinses with purified water after tasting 1 sample so as to avoid influencing the next tasting, and the average value of the scores of 10 people is used as the final sensory score. The sensory evaluation scoring conditions are shown in table 1, in which the composite score (100 points) is an individual score, i.e., a score that an evaluator rated according to the overall sensory quality of the rice, and the score is poor at 50-60 points, general at 60-70 points, better at 70-80 points, and better at 80 points or more.
TABLE 1 organoleptic evaluation criteria of microwave fluidized highland barley rice
4) Data processing
The experimental data were analyzed for one-way anova using sps 20, for significance of differences between samples using Duncan's multiple comparison, plotted using GraphPad prism5.0, and the results are expressed as Mean ± standard error (Mean ± SD).
(3) Analysis of the Experimental Process
1) Influence of microwave fluidization on different varieties of highland barley
The method is characterized in that Kunlun No. 14, Kunlun No. 15, black duck and Walan highland barley three-way peeled rice are selected as raw materials, microwave fluidization is carried out under the conditions that the microwave frequency is 4Hz and the microwave time is 90s, experimental results are shown in figure 1, compared with unfluidized highland barley, the moisture content in fluidized highland barley of different varieties is remarkably reduced (P is less than 0.05), and the ash content, the starch content, the fat content and the protein content in fluidized highland barley of different varieties are not remarkably changed (P is more than 0.05). Note: in FIG. 1, "+" indicates a significant difference (P <0.05) from the non-fluidized highland barley (the same applies hereinafter).
The optimum cooking time and sensory score of Kunlun No. 14, Kunlun No. 15, black duck and Oroban are used as determination indexes, and the optimum cooking time and sensory score experimental results of four varieties of highland barley after microwave fluidization are shown in figure 2, compared with unfluidized highland barley, the optimum cooking time of fluidized highland barley of different varieties is in a descending trend, wherein the optimum cooking time of Kunlun No. 14 fluidized highland barley is obviously reduced (P is less than 0.05). Compared with unfluidized highland barley, the sensory scores of the fluidized highland barley of different varieties are in an increasing trend, wherein the sensory scores of the fluidized highland barley of four varieties are obviously increased (P is less than 0.05). The optimal cooking time and the sensory evaluation are used for obtaining that the optimal cooking time of Kunlun No. 14 fluidized highland barley is shortest, the sensory evaluation is highest, and the yields of highland barley of black duck and highland barley of tile blue are less, so that Kunlun No. 14 highland barley is selected as a subsequent experimental variety.
2) Influence of microwave fluidization on highland barley with different peeling degrees
The Kunlun No. 14 primary, secondary, tertiary and quaternary peeled highland barley is selected as a raw material, microwave fluidization is carried out under the conditions that the microwave frequency is 4Hz and the microwave time is 90s, the experimental result is shown in figure 3, and the result shows that compared with unfluidized highland barley, the moisture content in fluidized highland barley with different peeling times is extremely remarkably reduced (P is less than 0.05), and the ash content, the starch content, the fat content and the protein content in fluidized highland barley with different peeling times are not remarkably changed (P is more than 0.05).
The optimum cooking time and sensory score are used as determination indexes, the non-peeled highland barley is used as a comparison group, the optimum cooking time and sensory score change of the highland barley with different peeling degrees are determined, the result is shown in figure 4, compared with the non-fluidized highland barley, the optimum cooking time of the fluidized highland barley with different peeling times is in a descending trend, and the optimum cooking time of the fluidized highland barley with the second, third and fourth peeling times is obviously reduced (P is less than 0.05). Compared with the unfluidized highland barley, the sensory scores of the fluidized highland barley with different peeling times are in an increasing trend, wherein the sensory scores of the fluidized highland barley with the second, third and fourth peeling times are obviously increased (P is less than 0.05). The optimal cooking time and sensory evaluation show that the black highland barley grains with the three-step peeling and the four-step peeling are optimal, but the black highland barley grains with the four-step peeling have more broken highland barley grains and are difficult to keep complete shapes, so that the black highland barley grains with the three-step peeling are selected as the peeling times of the subsequent fluidization process.
3) Influence of microwave frequency on physical and chemical properties and edible quality of highland barley
The microwave frequency is selected to be 4Hz, 5Hz, 6Hz, 7Hz and 8Hz, the influence of the microwave frequency on the physical and chemical properties and the edible quality of the highland barley is researched, the experimental result is shown in figure 5, the moisture content of the highland barley is obviously reduced along with the increase of the microwave frequency (P is less than 0.05), the high-frequency microwave enables the moisture in the highland barley to generate polarization vibration, the collision and the friction among water molecules are aggravated, a large amount of heat is generated, and the more the microwave energy absorbed by the water molecules is along with the increase of the microwave frequency, the moisture content in the highland barley is reduced. The content of starch, amylose, fat and protein in the highland barley has no significant influence (P is more than 0.05).
The influence of different microwave frequencies on the eating quality of the highland barley is researched, the experimental result is shown in figure 6, when the microwave frequency is 5Hz, the optimal cooking time is 38.12min, the optimal cooking time has significant difference (P is less than 0.05) compared with 4Hz, and when the ultrasonic frequency is 6Hz, 7Hz and 8Hz, the optimal cooking time has no significant difference (P is more than 0.05) compared with 5 Hz. When the microwave frequency is 5Hz, the sensory score is 76.9, and compared with 4Hz, the significant difference (P is less than 0.05) exists, the larger the microwave frequency is, the greater the energy consumption is, and the optimal cooking time and the sensory score are not obviously changed, so that 5Hz is selected as the optimal microwave frequency.
4) Influence of microwave time on physical and chemical properties and edible quality of highland barley
When the microwave time is selected to be 90, 150, 210, 270 and 330 seconds, the influence of the microwave time on the physical and chemical properties of the highland barley is researched, the experimental result is shown in figure 7, and the result shows that the moisture content in the highland barley is remarkably reduced (P is less than 0.05) along with the prolongation of the microwave time, and the starch content, the amylose content, the fat content, the protein content and the optimal cooking time are not remarkably influenced (P is more than 0.05). Note: in fig. 7, different letters in the same column indicate statistically significant differences (P < 0.05).
The influence of different microwave time on the eating quality of the highland barley is researched, the experimental result is shown in figure 8, when the microwave time is 150s, the optimal cooking time is 39.37min, and compared with 90s, the optimal cooking time has significant difference (P is less than 0.05), and when the microwave treatment time is 150s, 210s, 270s and 330s, the optimal cooking time has no significant change (P is more than 0.05). When the microwave time was 150s, the sensory score was 79.6 points, and there was a significant difference (P <0.05) compared to 90 s. When the microwave time is longer, the energy consumption is larger, and the optimal cooking time and the organoleptic score change are not obvious, so that 150s is selected as the optimal fluidization treatment time.
5) Microwave fluidization index correlation analysis
The correlation between microwave fluidization and each index was analyzed by using the psson correlation analysis software, and the experimental results are detailed in table 2, wherein a very significant correlation exists between fluidization treatment and moisture content (P < 0.01), a very significant correlation exists between ash content and protein content (P < 0.01), a very significant correlation exists between fluidization treatment and starch content, especially amylose content (P < 0.01), and a very significant correlation exists between moisture content and starch content, especially amylose content (P < 0.01).
TABLE 2 correlation analysis of physicochemical index of microwave fluidization
6) Influence of two fluidization treatments on main functional components of highland barley
Selecting a high-temperature airflow fluidization temperature of 155 ℃, a fluidization speed of 3rad/min, a fluidization treatment time of 30s, a microwave frequency of 5Hz and a microwave time of 150s, treating the highland barley, and determining the contents of beta-glucan, total dietary fiber, soluble dietary fiber and insoluble dietary fiber in the fluidized highland barley, wherein the results are shown in figure 9, and experimental results show that compared with the unfluidized highland barley, the contents of the beta-glucan, the total dietary fiber, the soluble dietary fiber and the insoluble dietary fiber in the highland barley are not significantly changed (P is more than 0.05) after high-temperature airflow fluidization and microwave fluidization, and the contents of the total dietary fiber, the soluble dietary fiber and the insoluble dietary fiber in the highland barley are not significantly changed (P is more than 0.05) in the microwave fluidization treatment, which shows that the microwave fluidization treatment can influence the total dietary fiber in the highland barley, Soluble dietary fiber and insoluble dietary fiber. Compared with high-temperature airflow fluidization, microwave fluidization has the advantages of high heating speed, selective heating, easiness in control, cleanness and sanitation, so that the optimal highland barley rice improvement process is finally determined as the microwave fluidization process. Note: in fig. 9, a: treating the barley without fluidization; b: fluidizing the highland barley with high-temperature air flow; c: fluidizing the highland barley with microwave; different letters in the same column indicate statistically significant differences (P < 0.05).
Example 2
The improved highland barley rice and the improved highland barley powder prepared by the quality improvement process are powder obtained by grinding and filtering the improved highland barley rice.
(1) Influence of highland barley powder and fluidized highland barley powder on physiological indexes of hyperlipoidemia mouse
The body weight, liver, kidney, spleen and fat index of each group of mice are measured, the experimental result is shown in the table 3, and compared with the NCG group, the body weight gain of the FG group of mice is obviously increased (P is less than 0.05); compared with FG group, the weight gain of mice in HBGL, HBGH and HB-1L, HB-1H group is remarkably reduced (P is less than 0.05) and no remarkable change exists in liver index, kidney index and spleen index (P is more than 0.05); compared with the NCG group, the liver of the FG group piglets is obviously boiled, and compared with the FG group mice, the liver indexes of HBGL, HBGH and HB-1L, HB-1H mice have no obvious change (P is more than 0.05), and the results show that the highland barley powder and the fluidized highland barley powder can obviously reduce the weight gain of the hyperlipoidemia mice.
TABLE 3 influence of highland barley powder on physiological index of hyperlipemia mice
Note: NCG: blank control group; FG: high fat/high cholesterol diet group; HBGL is low dose group of semen Avenae Nudae powder; HBGH is semen Avenae Nudae powder high dose group; HB-1L: fluidizing the low-dose group of highland barley flour; HB-1H: fluidizing the high-dose group of highland barley flour; the same letters in the same group indicate that the difference was not significant (P > 0.05) (see below).
(2) Influence of highland barley powder and fluidized highland barley powder on activity of ALT, AST and ALP in blood plasma of mice with hyperlipidemia
The increase of permeability of liver cell membrane is the main manifestation of liver damage in early stage, thereby improving ALT, AST and ALP activity in blood. As can be seen from FIGS. 10-12, the plasma ALT, AST and ALP activities of FG mice were significantly increased (P <0.05) compared to NCG mice; compared with FG group, the ALT and AST activity of HBGL, HBGH and HB-1L, HB-1H group mice is significantly reduced (P is less than 0.05), and the ASP activity of HB-1H group mice is significantly reduced (P is less than 0.05); the results show that the highland barley powder and the fluidized highland barley powder can obviously influence the activity of ALT, AST and ALP in the blood plasma of the hyperlipidemic mouse. Note: in FIGS. 10-12, "+" indicates a significant difference (P <0.05) compared to the NCG group; "#" indicates a significant difference (P <0.05) compared to the FG group (see below).
(3) Influence of highland barley powder and fluidized highland barley powder on TC and TG concentrations in blood plasma of hyperlipemia mouse
High fat diet is liable to cause liver lipid accumulation, resulting in increased concentration of TC and TG in plasma. As can be seen from FIG. 13, the plasma TC and TG concentrations in FG mice were significantly increased (P <0.05) compared to NCG mice; compared with FG group, TC concentration is obviously reduced in HBGH and HB-1H group mice (P is less than 0.05), and TG concentration is obviously reduced in HBGL, HBGH and HB-1L, HB-1H group mice (P is less than 0.05); the highland barley powder and the fluidized highland barley powder are shown to obviously influence the TC and TG concentrations in the blood plasma of the hyperlipidemic mouse.
(4) Influence of highland barley powder and fluidized highland barley powder on HDL-C, LDL-C concentration in blood plasma of hyperlipemia mouse
High fat diets tend to result in decreased plasma HDL-C concentrations and increased plasma LDL-C concentrations. As can be seen from FIG. 14, the plasma HDL-C concentration was significantly decreased (P <0.05), the LDL-C concentration was significantly increased (P <0.05) in the FG group mice as compared with the NCG group; compared with FG group, the concentration of HDL-C in HBGH and HB-1H group mice is obviously increased (P <0.05), and the concentration of LDL-C in HBGL, HBGH and HB-1L, HB-1H group mice is obviously reduced (P < 0.05); the highland barley powder and the fluidized highland barley powder are shown to obviously influence the TC and TG concentrations in the blood plasma of the hyperlipidemic mouse.
(5) Influence of highland barley powder and fluidized highland barley powder on GLU and GSP concentration in blood plasma of hyperlipemia mouse
As can be seen from FIG. 15, the plasma GLU and GSP concentrations in FG mice were significantly increased (P <0.05) compared to NCG mice; the GLU concentration in HBGH, HB-1H group mice was significantly reduced (P <0.05) compared to FG group; the concentration of GSP in mice of HBGL, HBGH and HB-1L, HB-1H groups is obviously reduced (P is less than 0.05); the highland barley powder and the fluidized highland barley powder are shown to obviously influence the concentration of GLU and GSP in the blood plasma of the hyperlipoidemia mice.
Example 3
The product prepared by utilizing the quality-improved highland barley rice or highland barley powder comprises the following steps:
the highland barley eight-treasure rice has the formula as follows: 34% of modified highland barley, 13% of rice, 10% of black rice, 6% of red glutinous rice, 10% of oat rice, 7.0% of long glutinous rice, 10% of fluidized mung bean and 10% of buckwheat rice;
the formula of 51% highland barley fine dried noodles is as follows: 20% of modified highland barley powder, 31% of highland barley powder, 6% of potato starch, 10% of wheat gluten, 1.2% of soybean protein isolate, 0.5% of edible salt, 100ppm of HF enzyme, 100ppm of amylase and 27.3% of wheat flour;
the formula of 70% highland barley fine dried noodles is as follows: 20% of modified highland barley powder, 50% of highland barley powder, 9% of wheat flour, 12.8% of wheat gluten, 8% of starch, 0.5% of soybean protein, 150ppm of HF enzyme, 125ppm of S enzyme and 0.008% of sodium carbonate;
the formula of the highland barley coarse cereal instant rice is as follows: 50% of modified highland barley, 10% of oat, 10% of black rice, 10% of mung bean and 20% of buckwheat.
(1) Product formulation optimization and verification test
1) Highland barley eight-treasure rice
The sensory evaluation is taken as a response value, the optimal analysis function of the software is used for analysis, the software provides 6 formulas reaching the target response value, the sensory evaluation score predicted value is given, and the result is detailed in a table 4.
TABLE 4 correlation analysis of physicochemical index of microwave fluidization
Blending the highland barley eight-treasure rice according to the formula provided by the system, and carrying out sensory evaluation on the highland barley eight-treasure rice, wherein the lowest value of the sensory evaluation of the 6-style formula is 80.20, the highest value is 82.20 points, the average value is 81.72 points, and the average value is basically consistent with the predicted average value of 80.7 points.
And adjusting and optimizing the 6 formulas according to the verification test results and the actual production condition, and screening and determining the final product formula by combining the sensory evaluation results. The evaluation results are shown in Table 5.
Table 5 optimized highland barley eight-treasure rice product formula
As can be seen from the above sensory evaluation results, formulation 3 had the highest sensory score, indicating that the product of formulation 3 had better sensory quality than the other 2 products. Therefore, the highland barley eight-treasure rice formula is determined as follows: 34% of modified highland barley, 13% of rice, 10% of black rice, 6% of red glutinous rice, 10% of oat rice, 7.0% of long glutinous rice, 10% of fluidized mung bean and 10% of buckwheat rice.
The product refers to standard NY/T2974-2016 coarse cereal rice, and the nutrition physical and chemical indexes of the product are shown in Table 6:
TABLE 6 physical and chemical indexes of eight-treasure rice with highland barley
2) Highland barley whole grain instant rice
The five-factor four-level orthogonal experimental results of the highland barley whole grain instant rice are shown in Table 7, and the optimal formula composition of the highland barley whole grain instant rice is A3B3C3D2E3Namely, the addition amount of the highland barley is 50%, the addition amount of the oat is 10%, the addition amount of the black rice is 10%, the addition amount of the mung bean is 10% and the addition amount of the buckwheat is 20%. From the range analysis, the main and secondary sequence of the influence of the formula factors of the raw materials is as follows: the addition amount of highland barley is more than the addition amount of black rice, more than the addition amount of buckwheat, more than the addition amount of oat and more than the addition amount of mung bean.
And (3) carrying out a verification experiment on the optimal combination, preparing a highland barley whole grain instant rice sample according to the optimal combination formula, carrying out a verification evaluation experiment through sensory evaluation, and carrying out repeated experiments for 3 times, wherein the sensory evaluation of the highland barley whole grain instant rice is higher than that of each experiment group, and the analysis result is consistent with the reality.
TABLE 7 orthogonal experimental results of instant rice with highland barley and coarse cereals
Referring to SB/T10652 rice, rice porridge, rice flour products and GB 28050-:
TABLE 8 nutritious physical and chemical indexes of instant rice
3) 51% highland barley fine dried noodles
On the basis of a single-factor experiment, fluidized highland barley flour, wheat flour and amylase mixed powder are used as base powder, highland barley flour, potato starch, wheat gluten, edible salt and soybean protein isolate are respectively added into 100 g of mixed powder, different adding proportions are set, and an orthogonal experiment L16 (4)5) And further optimizing all factors, taking sensory score as an evaluation index, respectively scoring the evaluation standard from five aspects of color, appearance, shape, palatability, toughness and viscosity, wherein the full score is 100, and determining the optimal formula parameters of the highland barley fine dried noodles (see table 9 for details).
As shown in Table 10, the preferred formula of the highland barley fine dried noodles is A4B1C4D2E3The barley flour is 35 percent, the potato starch is 6 percent, the wheat gluten is 10 percent, the isolated soy protein is 1.2 percent and the edible salt is 0.5 percent. From the worst analysis, under the condition of a certain wheat flour proportion, the main and secondary sequence of the influence of all factors is as follows: highland barley flour, potato starch, wheat gluten, edible salt and soybean protein isolate.
And (3) carrying out a verification experiment on the optimal combination, carrying out an evaluation experiment on the sensory quality of the highland barley fine dried noodles, wherein the sensory score of the prepared noodles is highest and is higher than that of each experiment group, and the optimal combination of the orthogonal experiment is correct.
TABLE 9 orthogonal experimental design table for highland barley fine dried noodle formula
TABLE 10 highland barley Fine dried noodle formula orthogonal experiment
The physical and chemical indexes of the product are shown in the table 11:
TABLE 1151% physical and chemical indexes of highland barley fine dried noodles
4) 70% highland barley fine dried noodles
The highland barley flour, fluidized highland barley flour, potato starch, wheat gluten, sodium carbonate and soybean protein isolate are respectively added into 100 g of mixed powder, different adding proportions are set, orthogonal experiments are adopted to further optimize all factors, sensory scores are used as evaluation indexes, evaluation standards are respectively graded from five aspects of color, appearance, palatability, toughness and viscosity, the full score is 100, and the optimal formula parameters of 70% of the highland barley fine dried noodles are determined.
Table 1270% highland barley fine dried noodle formula orthogonal experimental design table
As can be seen from Table 13, the preferred embodiment of 70% barley fine dried noodles is A4B1C4D2E3Namely 50 percent of highland barley powder, 20 percent of fluidized highland barley powder, 9 percent of wheat flour, 12.5 percent of wheat gluten, and starchThe additive amount is 8 percent, the additive amount of the soybean protein is 0.5 percent (HF enzyme 150ppm, S enzyme 125ppm and sodium carbonate 0.008 percent), and the main and secondary sequence of the influence of all factors under the condition of a certain wheat flour proportion is as follows according to the worst analysis: the fluidization highland barley powder, potato starch, wheat gluten, sodium carbonate and soybean protein isolate.
Table 1370% highland barley dried noodle formula orthogonal experiment
And (3) carrying out a verification experiment on the optimal combination, carrying out an evaluation experiment on the sensory quality of the fluidized highland barley fine dried noodles, wherein the sensory score of the prepared noodles is highest and is higher than that of each experiment group, and the optimal combination of the orthogonal experiment is correct.
The physical and chemical indexes of the product are detailed in a table 14:
TABLE 1470% physicochemical index of highland barley fine dried noodles
5) Evaluation of sugar-increasing reaction capability of highland barley fine dried noodles
And evaluating the GI value of the highland barley whole flour dried noodles according to the GI value of the reference substance glucose. The result shows that the GI value of the highland barley fine dried noodles is 53.63 +/-9.75, and the GL value is 5.37. According to the grade division standard of the GI value, the GI of the highland barley fine dried noodles is less than 55, and the highland barley fine dried noodles belong to low GI food; according to the GL division standard, the GL of the highland barley fine dried noodles is less than 10, and the highland barley fine dried noodles belong to low GL foods.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. An optimization method for improving the quality of highland barley is characterized by comprising the following specific processing steps:
step 1, raw material preparation: preparing highland barley raw grains of different varieties, and performing different peeling degrees on the highland barley raw grains to obtain highland barley grains for later use;
step 2, optimizing process parameters: optimizing the improved technological parameters of the highland barley by adopting a microwave fluidization process, taking microwave frequency and microwave time as factors, and taking optimal cooking time and sensory evaluation as indexes to carry out optimization experimental design; the microwave frequency of the microwave fluidization process is 4Hz, 5Hz, 6Hz, 7Hz and 8 Hz; the microwave time is 90s, 150s, 210s, 270s and 330 s;
step 3, comparing the physical and chemical properties of the highland barley before and after treatment: treating highland barley of different varieties and peeling degrees by microwave fluidization, and comparing the change conditions of the physical and chemical indexes of the highland barley before and after treatment; wherein, the physical and chemical indexes are moisture, ash, protein, fat, starch and amylose;
step 4, analyzing the edible quality of the highland barley before and after the treatment: treating highland barley of different varieties and peeling degrees by microwave fluidization, analyzing the change conditions of the edible quality of the highland barley before and after treatment, and exploring the relationship between the changes and the change of the physical and chemical properties of the highland barley; wherein the food quality takes the optimal cooking time and sensory score as judgment indexes;
step 5, determining the best quality improvement process of the highland barley rice: and (4) determining the optimal highland barley quality improvement process based on the comparison result and the functional components in the steps (3) and (4), wherein the functional components comprise beta-glucan, total dietary fiber, soluble dietary fiber and insoluble dietary fiber.
2. The optimizing method for improving the quality of highland barley according to claim 1, wherein in the step 1, the highland barley is Kunlun No. 14, Kunlun No. 15, Heilaogu duck and Vawoblue which are purchased from Guinan grass industry development Limited liability company in Qinghai province; the different peeling degrees are one, two, three and four.
3. The optimizing method for improving the quality of highland barley according to claim 2, wherein in the step 1, the highland barley is Kunlun No. 14, and the degree of peeling is three.
4. The optimizing method for improving the quality of highland barley according to claim 1, wherein in the step 2, the microwave frequency of the microwave fluidization process is 5Hz, and the microwave time is 150 s.
5. The optimizing method for improving the quality of highland barley according to claim 1, wherein in the step 2, the optimal cooking time is determined as follows: adding 30mL of water and 20g of whole-grain highland barley into a 250mL beaker, placing the beaker on a heating plate, heating the beaker to boil the highland barley, and starting timing; taking out 10 pieces of rice after 30min, observing whether there is white core, observing for 1 time every 1min, recording time until the number of white cores is less than or equal to 1, adding 2min of stewing time to the time, and obtaining the optimal cooking time; the sensory evaluation was: weighing 50g of microwave fluidized highland barley rice quantitatively, giving scores according to smell, shape, color, viscosity, elasticity, hardness and taste and combining with the optimal cooking time, wherein the scores are 50-60 minutes poor, 60-70 minutes are general, 70-80 minutes are better, and more than 80 minutes are better.
6. An improved highland barley or highland barley powder, which is characterized in that the improved highland barley or highland barley powder is prepared by the quality improvement and optimization method of any one of claims 1 to 5, wherein the highland barley powder is a powder obtained by grinding and filtering the improved highland barley.
7. The product prepared from the improved highland barley rice or highland barley flour as claimed in claim 6, wherein the product is highland barley eight-treasure rice, highland barley fine dried noodles or highland barley coarse cereal instant rice.
8. The product prepared by the improved highland barley rice or highland barley powder as claimed in claim 7, wherein the highland barley eight-treasure rice has the following formula: 34% of modified highland barley, 13% of rice, 10% of black rice, 6% of red glutinous rice, 10% of oat rice, 7.0% of long glutinous rice, 10% of fluidized mung bean and 10% of buckwheat rice;
the formula of the highland barley fine dried noodles is as follows: 20% of modified highland barley powder, 31% of highland barley powder, 6% of potato starch, 10% of wheat gluten, 1.2% of soybean protein isolate, 0.5% of edible salt, 100ppm of HF enzyme, 100ppm of amylase and 27.3% of wheat flour; or 20% of modified highland barley powder, 50% of highland barley powder, 9% of wheat flour, 12.8% of wheat gluten, 8% of starch, 0.5% of soybean protein, 150ppm of HF enzyme, 125ppm of S enzyme and 0.008% of sodium carbonate;
the formula of the highland barley coarse cereal instant rice is as follows: 50% of modified highland barley, 10% of oat, 10% of black rice, 10% of mung bean and 20% of buckwheat.
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