Analysis Of Nutritional Composition Of Grains And Study On Premixing Powder Of Noodles With Mixed Grains

This experiment based on the common grains mixed beans mineral elements analysis first,establish a scoring system,is used to evaluate grains mixed beans mineral nutrition;By high performance liquid chromatography(HPLC)method,determination of 17 amino acids content of grains mixed beans,recommended by FAO/WHO essential amino acid pattern for the standard,establishes the evaluation system of amino acids.Combination of cost and processing characteristics,selected suitable grains pasta making grains mixed beans,through a series of indicators of measurement and analysis,to discuss what are the main factors influencing the coarse noodles and choose the optimal collocation ratio,the main research contents and conclusions are as follows:(1)This paper analyzes 27 samples of five kinds of grains and four kinds of beans by measuring the Ca,Mg,Fe,Cu,and Zn elements of these 9 kinds of grains and beans with atomic absorption spectroscopy,which generates the differences between the data and provides a comparison of the content of them from different regions.According to the experiment analysis,the content of Ca element is the highest for oat;the content of Mg element is the highest for millet;the content of Fe element is the highest for sorghum;the content of Cu and Zn elements are the highest for buckwheat;as for beans,the content of Ca,Mg,Cu,and Zn elements are the highest for black bean;the content of Fe element is the highest for phaseolus calcaratus.In addition,mineral element concentration of grains and beans from different regions has significant differences in statistics(p < 0.05).Based on the mineral element concentration of samples and Chinese DRIs,the grains and beans are evaluated as follow: oat and sorghum obtain the highest marks among the grains while maize obtains the lowest;mung bean obtains the highest marks among beans while black bean obtains the lowest.(2)The contents of 17 amino acids such as Lys,Leu and Asp in nine kinds of coarse cereals were determined by HPLC.The samples were hydrolyzed with 6mol/L hydrochloric acid,using derivative reagent A and derivative reagent B as derivative reagents,sodium acetate solution,acetonitrile,water as mobile phase,and gradient elution.Chromatographic column was Ultimate,Amino,Acid,5 m,4.6×250mm.Experimental results show that,9 kinds of grains and beans contains 17 kinds of amino acids,including 8 essential amino acids,2 kinds of conditions of essential amino acids and 7 kinds of non-essential amino acids,essential amino acid content was highest in Phe+Cys and Leu,the non-essential amino acid content was highest in Asp and Glu.From the perspective of significance difference,All kinds of essential amino acids in the presence of significant differences between the 5 kinds of grains(P < 0.05),there was no significant difference between 4 kinds of beans(P > 0.05).The composition of amino acid amino acid of oats and beans and egg of similar or close to other grains and beans,amino acid composition is different from the chicken.The components of essential amino acids in oats,millet and buckwheat were balanced,and the contents of essential amino acids(except lysine and threonine)were higher than those recommended by FAO/WHO.The essential amino acids of bean,mung bean,red bean and pea were balanced,and the content of essential amino acids(except threonine and methionine + cystine)were higher than or near to the recommended amino acid model recommended by FAO/WHO.AAS calculation results show,Buckwheat limiting amino acid is Thr,the first limiting amino acid of millet Lys,second limiting amino acid is Thr,limiting amino acid is Lys oats and corn,sorghum limiting amino acid Met+Cys.of mung bean,red bean and pea first limiting amino acid is Met+Cys,second amino acid limit is Thr,the first limiting amino acid of black bean is Thr.(3)the changes of amino acid composition and content in three cereals of maize,buckwheat and mung bean were studied after microwave and baking.Three original samples were set into blank group,microwave group and baking group respectively.These two kinds of processing methods have different control conditions,each kind of conditions as a single factor,respectively: blank,microwave 3min power 100%,microwave 3min power 60%,microwave 5min power 60%,150 degrees C baking,180 degrees C baking etc.six single factor.after processing,the samples were tested and the composition and content of amino acids were determined by HPLC,and by comparing the three kinds of grain in different conditions of processing each kind of amino acid content,the influence of processing on amino acids,in order to select more suitable processing conditions.The results showed that three kinds of amino acids including 17 kinds of amino acids were found in mung bean,corn and buckwheat.Among them,the nutritive value of amino acids in mung bean was the highest.In the microwave for 3 minutes firepower 100%,mung bean and corn in essential and nonessential amino acids in total are reduced,total buckwheat both increased significantly,The processing condition has the most unfavorable influence on the content of amino acids in mung bean,corn and buckwheat.In the microwave group,the total amount of essential amino acids and non essential amino acids in the three kinds of grains had the most favorable effect when the microwave was 5 minutes firepower 60%.In baking,180 degrees C baking had the most beneficial effect on the total amount of essential amino acids in the three grains.(4)Through related index determination and analysis of wheat flour,20% added quantity 40%,buckwheat mung bean was optimal in the indicators,select the add than mixed powder as raw material powder grains of noodles.Through single factor experiment,konjac powder adding quantity 2%,gluten powder adding quantity 4%,water content is 35%,edible salt content is 1.5%.Article are all factors can influence most miscellaneous oriented chewiness amount in the end.Through A,B two orthogonal experiment,the article respectively to miscellaneous oriented chewiness and sensory evaluation as A grading standard for comparison,the optimal combination for the product A3B4C4D4,namely wheat flour,green bean powder adding quantity 20%,buckwheat powder 40%,konjac powder adding quantity 2.2%,2.2%,34% gluten content,water content and 1.4% salt content,the article made miscellaneous oriented the highest rated.According to the adding ratio for some snack noodles,delicate taste,color,healthy,smooth surface.