摘要
研究了挤压膨化和气流膨化对苦荞粉品质的影响。试验结果表明:苦荞生粉经挤压膨化后总黄酮含量变化不大,芦丁含量明显降低,槲皮素含量明显增加;与苦荞生粉相比经过气流膨化制得的苦荞粉总黄酮和芦丁含量明显降低,槲皮素含量差别不大;挤压膨化和气流膨化能明显改善苦荞粉的水溶性、吸水性以及延展性;气流膨化能明显降低苦荞粉的密度,改善其感官品质。
Reseached the effect of extruded popping and explosion puffing on buckwheat buckwheat powder. The results showed that： total flavonoids content changed a little, rutin content reduced significantly and quercetin content increased significantly of tartary buckwheat powder after extruded popping. However, total flavonoids content and rutin content reduced significantly, quercetin content changed a little of tartary buckwheat powder after explosion puffing, extruded popping and explosion puffing can improve water-soluble, water absorbing property and ductility significantly, meanwhile, explosion puffing can reduce the density and improve the quality of the sense of tartary buckwheat powder obviously.
出处
《食品科技》
CAS
北大核心
2013年第4期168-171,共4页
Food Science and Technology
关键词
苦荞粉
挤压膨化
气流膨化
tartary buckwheat powder
extruded popping
explosion puffing
