Preparation method of high-flavonoid-content tartary buckwheat product

Abstract

The invention provides a preparation method of a high-flavonoid-content tartary buckwheat product. The preparation method comprises the following steps: selecting full tartary buckwheat grains and placing into a container, adding with clean water, and soaking for 3-7h at 20-30 DEG C; uniformly scattering the soaked grains in a shallow tray paved with a wet gauze at the bottom, placing the shallow tray into an incubator at 21-25 DEG C, germinating for 12-48h under a dark condition, and spraying water into the shallow tray every 12h during the period of time to ensure the humidity; irradiating the germinated grains for 25-30min with UV-C (ultraviolet-C rays), placing into the incubator at 21-25 DEG C, and continuously germinating for 24-48h under a dark condition; and drying the processed grains at 50-60 DEG C and husking to obtain tartary buckwheat grains, or further crushing to obtain flour. The method adopts the UV-C irradiation and germination technology, and the method can remarkably improve the total flavonoid content (improved by 80% compared with the control group) of the tartary buckwheat product; and besides, the UV-C also has a sterilization function and ensures the safety of the product.

Description

technical field [0001] The invention relates to the preparation of tartary buckwheat products, in particular to a preparation method of tartary buckwheat products with high flavonoid content. More specifically, it is a method for increasing the total flavonoid content of tartary buckwheat by activating the endogenous enzyme activity of tartary buckwheat and the response mechanism of flavonoids to ultraviolet radiation by combining short-wave ultraviolet UV-C irradiation technology with germination technology. Background technique [0002] As a precious annual crop resource with both food and medicine, tartary buckwheat has excellent nutritional and health value and extraordinary therapeutic effect. reflect. Tartary buckwheat is rich in flavonoids, mainly including rutin, quercetin, isoquercetin and anthocyanins. Flavonoids not only have anti-oxidation and anti-aging effects, but also have good effects in reducing blood sugar, fat, cholesterol and anti-inflammation. It is ...

AI Technical Summary

Problems solved by technology

However, there are very few methods to increase the total flavonoid content from the flavonoid raw material tartary buckwheat itself

Some Chinese and Japanese scientific researchers have studied the effect of ultraviolet radiation treatment on the content of buckwheat flavonoids. Japanese scholars have used UV-B radiation to increase the content of anthocyanins and rutin in common buckwheat sprouts, and also used UV-B radiation to increase the content of anthocyanins and rutin in buckwheat sprouts. According to increasing the rutin content in tartary buckwheat leaves, Chinese scholars use UV-B stress to increase the flavonoid content of buckwheat sprouts and process them into full-priced beverages. However, the UV-B they use requires a long time of irradiation (5-24h). Or the implementation of material (sprouts or leaves) product development is narrow (Yoko Tsurunaga et al.Effects of UV-B irradiation on the levels of anthocyanin, rutin and radicalm scavenging activity of buckwheat sprouts[J].Food Chemistry.2013,141 :552-556; Tatsuro Suzuki et al.Effects of UV-B radiation, cold and desiccation stress on rutin concentration and rutin glucosidase activity in tartary buckwheat(Fagopyrum tataricum)leaves[J].Plant Science.2005,168:1303-1307 ;Wu Yingchun, Preparation of high-yield buckwheat flavonoids and its full price beverage under UV stress[D], Jilin Agricultural University, 2012)