Process Optimization Of Buckwheat Breakfast Food And Textural Properties Of Buckwheat

Buckwheat is a minor crop which is nutritious, healthful and medicinal and iswelcomed by people in recent years. Although we have known the nutritional value ofbuckwheat, buckwheat processing remain in the first stage, the deep processing andfinishing processing are less, the general industrial is at a low level, the effective value ofthe buckwheat is not fully development and utilization. This paper researches theprocessing and the textural properties of buckwheat aimed at developing high retention offlavonoids of buckwheat breakfast cereals. The specific contents are as follows:1. Determining the flavonoids of buckwheat raw materials by HPLC fingerprint method,selecting rutin、quercetin、kaempferol flavonoids as detection indicators, through acomparative study with four known varieties of buckwheat that experimentally selectedbuckwheat contains rutin flavonoids.2. Studying on the formulation optimization of buckwheat product, the optimal recipe forbuckwheat products is derived through sensory evaluation and fuzzy comprehensiveevaluation method, calculating the percentage by mass, buckwheat:punpkinpowder:maltodextrin=6:2:2.3. Studying on the drum drying process optimization and twin-screw extrusion processoptimization of buckwheat products, studies found that drum drying optimum preparationconditions were:temperature of150℃, roller speed of3r/min, solid-liquid ratio of1:1.2,the buckwheat products owned0.4%flavonoids, equally to4mg/g. The twin-screwextrusion process optimum conditions were: temperature of140℃, screw speed of320r/min, feeding quantity of140g/min.4. Studying on buckwheat gel texture characteristics, studies have shown that xylitol andsucrose two common sweeteners can make buckwheat texture gel characteristics valuedecreases, but different proportions of the xylitol, sucrose confrontation, constitutivebehavior affects not much differentsucrose on the textural properties of buckwheat thanxylitol. The maltodextrin and pumpkin powder two formulations can reduce the texturalproperties of buckwheat gel when added in buckwheat, the maltodextrin is better thanpumpkin powder. The texture characteristics are affected by different process condition.The sensory evaluation of consistency and viscosity of buckwheat snowflake is relevantedto the detection of texture.