摘要
研究萌发条件及加工方法对藜麦主要营养成分含量的影响。结果表明:在浸泡温度25℃、浸泡时间3 h、萌发时间48~60 h、萌发温度25~28℃、淋水间隔8~10 h的萌发条件下藜麦中蛋白质、还原糖、多酚、黄酮和γ-氨基丁酸含量达到最高值,脂肪、淀粉和多糖含量达到最低值。通过蒸煮、炒制、烘烤处理后,除藜麦中粗纤维含量随蒸煮时间延长变化不显著(P>0.05),藜麦中蛋白质、脂肪、粗纤维、多酚、γ-氨基丁酸、多糖和黄酮含量随加工时间和温度不断提升均呈显著下降趋势(P<0.05)。对各加工条件制得的藜麦进行感官评定,得出藜麦最佳蒸煮时间为25 min,最佳蒸煮温度为95℃,最佳炒制时间为10 min,最佳炒制温度为180℃,最佳烘烤时间为25 min,最佳烘烤温度为120℃。
The effects of germination conditions and processing methods on the contents of main nutrients in quinoa were studied.The results indicated that the contents of protein,reducing sugar,polyphenols,flavonoids andγ-aminobutyric acid reached the highest values and the contents of fat,starch and polysaccharide reached the lowest values under the conditions of 25℃soaking temperature,3 h soaking time,48~60 h germination time,25~28℃germination temperature,and 8 to 10 h leaching interval.After cooking,frying and baking,it was found that the content of crude fiber in quinoa did not change significantly with the extension of cooking time(P>0.05).The contents of protein,fat,crude fiber,polyphenols,γ-aminobutyric acid,polysaccharides and flavonoids in quinoa decreased significantly with the increase of processing time and temperature(P<0.05).The sensory evaluation of quinoa prepared under different processing conditions indicated that the best cooking time of quinoa was 25 min,the best cooking temperature was 95℃,the best roasting time was 10 min,the best roasting temperature was 180℃,the best roasting time was 25 min,and the best roasting temperature was 120℃.
作者
王红
叶英
韦唯
刘哲
梁欣悦
赵静
黄可可
Wang Hong;Ye Ying;Wei Wei;Liu Zhe;Liang Xinyue;Zhao Jing;Huang Keke(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016;Key Laboratory of Agricultural Products Processing in Qinghai-Tibet Plateau of Qinahai Province,Xining 810016)
出处
《中国粮油学报》
CSCD
北大核心
2023年第9期72-79,共8页
Journal of the Chinese Cereals and Oils Association
关键词
藜麦
萌发条件
加工方法
营养成分
quinoa
conditions of eruption
processing methods
nutrients
