| Coix Lachryma-jobi has many physiological active substances.It is popular because of its health protection function such as antitumous effect,reducing blood sugar and keeping beauty.By applying Coix Lachryma-jobi to drink,we can efficiently solve the problem of its inconvenience to eat and mold problem.It has a prosperous future.This article systematically research the best technique of ultra-high-pressure modified by using Coix Lachryma-jobi flour as raw material.This paper compared the physicochemical properties between microfluidizational Coix Lachryma-jobi flour and ordinary ones,and provide the basis of created Instant coix seed powder The conclusions are as following:1.Study on the ultra-high-pressure modified of Coix Lachryma-jobi flourThrough the single factor test,Coix Lachryma-jobi flour concentration pH value,different pressure,pressure-holding time and ageing time make a difference on the yield of Coix Lachryma-jobi resistant starch in ultra-high-pressure process.The result of orthogonal optimization was used to optimize the technological parameters,which indicated the influence sequence as followed:pressure>concentration>pH value>ageing time>pressure-holding time.Orthogonal optimization was applied to optimize the processing of the ultra-high-pressure modified Coix Lachryma-jobi flour.The optimum parameters by optimizing process were Coix Lachryma-jobi flour content of 20%,pressure of 600MPa,pH value of 6.0,ageing time of 36 hours,pressure-holding time of 15 minutes.2.The comparison of physicochemical properties between microfluidizational Coix Lachryma-jobi flour and ordinary onesThe ultra-high-pressure modified destroy the surface of Coix Lachryma-jobi flour.The Coix Lachryma-jobi flou come up with a obvious dents and a smaller size.Polarization cross become more fuzzy,waning,and the starch crystal were destroyed.Two kinds of Coix Lachryma-jobi flour chemical structure is similar.The Fourier transform infrared spectra(FTIR)analysis of Coix seed starch showed that ultra-high-pressure is a physical modification processing because no new groups formed and changed.The solubility and swelling power of the two kinds of Coix Lachryma-jobi flour increase as temperature growth.The gel freeze-thaw stability,retrogradation and low temperature solubility of modified Coix Lachryma-jobi was higher than native Coix Lachryma-jobi.The gelatinization temperature of Coix Lachryma-jobi flour and modified Coix Lachryma-jobi flour were range from 104.6? to 125.2? and from 105.3? to 121? respectively.The gelatinization enthalpy were 842 J/g and 582.2J/g respectively.The DSC results showed that ultra-high-pressure modified Coix Lachryma-jobi flour gat a smaller range of the gelatinization temperature,gelatinization enthalpy decreased obviously.The rheological properties investigation demonstrated that the native and ultra-high-pressure treated Coix Lachryma-jobi pastes were non-Newtonian flow with pseudoplastic flow behaviour.Based on the results determined from static flow curves,the Herschel-Bulkley model can be used to fit well on the flow behavior of the pastes.Nature Coix Lachryma-jobi had stronger shearing stress.The resilience of shear structure experiment shows that it's difficult for the ultra-high-pressure treated Coix Lachryma-jobi pastes to recover their original structure under low-high-low shear conditions.3.The preparation and characteristic research of Instant Coix Lachryma-jobi flourUltra-high-pressure modifications Coix Lachryma-jobi flour is raw material to Instant Coix Lachryma-jobi flour.This paper tested the nutrition facts of instant Coix Lachryma-jobi flour,Primary nutrients preserved well,reinforced the context of resistant starch;the instant Coix Lachryma-jobi flour gat a smaller angle of repose,a larger Bulk density,smaller agglomeration rate,and Blunt tonality is better;dispersivity of the protein is preferably;Coix Lachryma-jobi flour gat a lower digestibility,and it's suitable to sever as diet food and low sugar food,it takes on a good future of development. |
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