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Preparation method of germinated tartary buckwheat powder

A technology for tartary buckwheat powder and tartary buckwheat is applied in the directions of botanical equipment and methods, seed and rhizome treatment, nitrogen fertilizer, etc., which can solve the problems of low flavonoid content and achieve the effect of improving flavonoid content, good effect and inhibiting amylase activity.

Active Publication Date: 2020-04-21
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on the germination process mainly focuses on barley, wheat, highland barley and malt, etc., and there is no report on the combination of soaking wheat and germination as a germination technology to cultivate germinated tartary buckwheat, while the existing tartary buckwheat seeds germinate Finally, it contains less flavonoids, generally 4-5%

Method used

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  • Preparation method of germinated tartary buckwheat powder

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Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for sprouting tartary buckwheat flour, comprising the following steps:

[0027] S1: Disinfection: Choose tartary buckwheat seeds that are not damaged, uniform in particle size, and mature and plump as raw materials; wash and dry the tartary buckwheat seeds, and soak them in a 5% sodium hypochlorite solution for 10 to 15 minutes;

[0028] S2: Irradiation and pressurization: put the sterilized tartary buckwheat seeds in a microwave oven and irradiate them with a microwave power of 600W for 10s, and then put them under a pressure of 80Mpa for 3min;

[0029] S3: Wheat soaking: add the irradiated and pressurized tartary buckwheat seeds to the nutrient solution (5mmol / L L-phenylalanine solution, 160mmol / L NaCl solution, 200mg / L zinc sulfate solution and 30mg / L gibberellin solution) for 3 hours, placed in a constant temperature and humidity incubator for 5 times of soaking treatment after taking it out, and the temperature of the constant temperature was s...

Embodiment 2

[0034] A preparation method for sprouting tartary buckwheat flour, comprising the following steps:

[0035] S1: Disinfection: Choose tartary buckwheat seeds that are not damaged, uniform in particle size, and mature and plump as raw materials; wash and dry the tartary buckwheat seeds, and soak them in 5% sodium hypochlorite solution for 10-15 minutes;

[0036] S2: Irradiation and pressurization: put the sterilized tartary buckwheat seeds in a microwave oven and irradiate them with a microwave power of 600W for 10s, and then put them under a pressure of 80Mpa for 3min;

[0037] S3: Wheat soaking: add the irradiated and pressurized tartary buckwheat seeds to the nutrient solution (5mmol / L L-phenylalanine solution, 160mmol / L NaCl solution, 200mg / L zinc sulfate solution and 30mg / L gibberellin solution) for 3 hours, placed in a constant temperature and humidity incubator for 5 times of soaking treatment after taking it out, and the temperature of the constant temperature was set at...

Embodiment 3

[0042] (1) The making of total flavonoid content standard curve

[0043] Pipette 1, 2, 4, 6, 8mL of 0.264g / L rutin standard solution into a 25mL volumetric flask, add 12.5mL of 30% ethanol, add 0.7mL of 48g / L sodium nitrite solution, and then add 91g / L rutin solution after 5min. 0.7 mL of L aluminum nitrate solution, after 6 min, add 5 mL of 1 mol / L sodium hydroxide solution, and finally dilute to volume with 30% ethanol solution, and place for 10 min. Take the sample without rutin standard solution as a blank, and measure its absorbance at a wavelength of 510nm. Taking the mass concentration of rutin as the abscissa and the absorbance as the ordinate, draw a standard curve to draw a regression equation, and its standard curve is as follows figure 1 shown. Depend on figure 1 It can be seen that the regression equation of rutin mass concentration and absorbance is y=9.6252x+0.0006, and the linear correlation coefficient R 2 = 0.9998.

[0044] (2) Determination of flavonoid...

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Abstract

The invention discloses a preparation method of germinated tartary buckwheat powder. The preparation method comprises the steps of disinfection, irradiation pressurization, wheat soaking, germinationand grinding. According to the method, microwave irradiation and pressurization are adopted before wheat soaking and germination, so that the activity of related enzymes for synthesizing flavones is stimulated, and the permeability of tartary buckwheat seeds is improved; then, during wheat soaking and germination, the synthesis of flavones is further promoted by adopting a unique nutrient solution, a wheat soaking mode of soaking for two times and stopping for six times and a germination mode of interstitial LED white light illumination; finally, liquid nitrogen is adopted for protection in the grinding process, and the loss of nutritional ingredients of the germinated tartary buckwheat is reduced to the maximum extent; the prepared germinated tartary buckwheat powder is good in color, aroma and taste, and the flavone content of the germinated tartary buckwheat powder is higher than that in the prior art.

Description

technical field [0001] The invention relates to the field of preparation of germinated tartary buckwheat products, in particular to a preparation method of germinated tartary buckwheat powder. Background technique [0002] Tartary buckwheat, also known as tartary buckwheat, is widely grown around the world as a traditional crop. Tartary buckwheat is not only rich in nutrition, but also contains flavonoids that other cereals lack, so it is known as the "king of five grains". Tartary buckwheat is rich in flavonoids, mainly including rutin, quercetin, isoquercetin and anthocyanins. Flavonoids have physiological functions such as lowering blood sugar, lowering blood fat, scavenging oxygen free radicals and anti-atherosclerosis. They are a kind of health food integrating health care, nutrition and treatment. [0003] Germination modification is a fast, simple, safe and effective method to improve crop traits, and has been widely used in soybean, mung bean and peanut and other c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A01G31/00A01C1/00C05G3/00C05G5/20
CPCA23L7/20A01G31/00A01C1/00C05G3/00C05C11/00
Inventor 白永亮何伟俊曾荣吴俏槿夏雨张延杰陈晓雪
Owner FOSHAN UNIVERSITY
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