荞麦萌动过程中淀粉黏度变化规律的研究.pdfVIP

12 粮食与油脂 2017 年第 30 卷第 2 期 荞麦萌动过程中淀粉黏度变化规律的研究 孟婷婷，石　磊，周柏玲 （山西省农业科学院农产品加工研究所，　山西太原　030031 ） 摘　要：探究荞麦萌动的方法，并选取萌动1 d 和2 d 的荞麦进行淀粉黏度变化规律的研究，研究 结果显示，甜荞粉和萌动甜荞粉最易形成淀粉糊，萌动1 d 的甜荞粉黏度较高、稳定性好，萌动1 d 的甜荞冷胶黏度虽然稍低于苦荞，但其稳定性最好，试验为进一步了解萌动荞麦粉淀粉的特性及 应用开发提供了一定的理论依据。 关键词：荞麦；萌动；黏度 Study on starch viscosity of buckwheat during germination of buckwheat MENG Ting-ting ，SHI Lei ，ZHOU Bai-ling （Agricultural Products Processing Institute ，Shanxi Academy of Agricultural Sciences ， Taiyuan 030031 ，Shanxi ，China ） Abstract ：The methods of germination of buckwheat were studied. The changes of starch viscosity in buckwheat germinated 1 d and 2 d were studied. The results showed that sweet buckwheat powder and germinated sweet buckwheat powder were the most likely to form starch paste ，and the viscosity of sweet buckwheat paste liquid after 1d of germination was more stability ，the cool paste riscosity of sweet buckwheat after 1 d of germination although slightly lower than the tartary buckwheat ，but its stability was the best. A theoretical basis was provided to understand the germination of buckwheat flour starch characteristics and application development from the experimant. Key words ：buckwheat ；germination ；viscosity 1008―9578（2017）02―0012―03 中图分类号：TS210.2 文献标识码：A 文章编号： 荞麦又名三角麦、花麦，属于寥科荞麦属双子叶 均有所改变，营养价值得以提高，并且形成独特的风 〔1〕 〔6〕 植物，起源于我国喜马拉雅山系和西南地区 。荞麦 味及口感。杨春等 发现黑苦荞仅萌动 10 h 后直链 具有丰富的营养价值，素有“五谷之王”的美称。荞麦 淀粉含量、透明率增加，淀粉峰值黏度提高 1.1 倍。因 籽粒富含蛋白质、脂肪和淀粉，其中荞麦的淀粉含量 此萌动对于提高荞麦的药用与保健价值，增加淀粉糊 较高，主要存在于