Development Of Brewing Powder And Its Digestion Characteristics And Antioxidant Activity In Vitro

It is convenient to eat grain flour.In recent years,China's brewing powder market has developed rapidly,and there are many flavors of powder on the market.However,with the rapid development of living standards,the taste can not be liked by consumers,and should be turned to nutrition and health to develop powder.Because of the huge market demand for nutritious and healthy brewing powder,black beans,black rice is the main raw material,explore the process of retaining anthocyanins,By adding tea polyphenols and tea powder,get a high-oxidation and low-digesting grain-refining powder,made the following conclusions.(1)The content of cyanidin in the 18 samples of black rice and black beans after baking was determined.Based on the degree of gelatinization and anthocyanin retention,determine the baking conditions of black rice is 160?,120 min,the content of cyanidin in black rice is10.73 mg/kg.anthocyanin retention rate is 15.31%;rapid detection equation of black rice gelatinization degree =-69.523-0.91× cold peak-0.008× maintain viscosity-0.006× attenuation value+21.565× peak time+0.772× cold peak surface;determine black bean baking condition160°C 120 min,at this time The black bean gelatinization degree was 81%,the black bean cyanidin content was 6.13 mg/kg,and the anthocyanin retention rate was 37.23%.Rapid detection equation for black bean gelatinization degree = 89.128-0.064×cold peak + 0.114×attenuation value-0.004× retrogradation value-2.285× peak time + 0.003× cold peak area.(2)DPPH scavenging free ability,total reducing power,total antioxidant ability as an indicator,select five gradients of tea polyphenols(within the national standard limit),compared with the sample control group,the antioxidant capacity is significantly increased,the digestive properties of cereal flour are reduced,final determination of tea polyphenols added 0.025%,the ability of DPPH to scavenge free radicals was 95.86%,the absorbance of total reducing power was 0.58,and the total antioxidant ability was 8.83 u/g.It was finally determined that the cereal powder formula was 39% black rice flour,18% black bean powder,3% black jujube powder,3% black fungus powder,3% black fungus powder,37% black sesame powder,and 0.025% tea polyphenol.(3)In order to solve the problem of limited amount of tea polyphenols in the national standard,DPPH scavenging free radicals,total antioxidant ability,total reducing power,starch hydrolysis rate,compare the effects of tea polyphenols and tea powder on the activity of hedge powder.Research shows,after adjusting the tea powder,the index of the Powder is obviously improved.After comprehensive consideration,the final addition amount of the three tea powders is determined to be 4%.The ability of DPPH to scavenge free radical was96.79%,the total antioxidant ability was 11.39 u/g,and the total reducing power had an absorbance of 0.673.The green tea powder DPPH has a free radical scavenging capacity of97.29%,a total antioxidant capacity of 12.34u/g,and a total reducing power absorbance of0.715.pu'er tea powder DPPH has a scavenging ability of 96.27%,a total antioxidant capacity of 9.75u/g,and a total reducing power absorbance of 0.588.Obtain the antioxidant capacity relationship of three tea powders: Black tea powder>Green tea powder> pu'er tea powder.The formula of cereal powder is 39% black rice powder,18% black bean powder,3%black jujube powder,3% black fungus powder,37% black sesame powder,and 4% tea powder.This paper provides theoretical basis and practical basis for the future development of grain brewing powder.In order to satisfy more people to eat,seeking a new way out for the powder,and increasing the added value of agricultural and sideline products such as grains.Therefore,the research of this experiment has important Practical significance and economic value.