Study On Processing Technology Of Common Buckwheat Sprout Noodles

With the continuous improvement of people's living standard and the influence of poor life style such as eating more and less moving,the incidence of metabolic syndrome has been rising,which is a serious threat to human health.As a medicine and food homologous crop,buckwheat is rich in flavonoids and other nutrient factors,it plays an important role in preventing and improving various chronic diseases and promoting health.Diet regulation is one of the important ways to regulate glucose and lipid metabolism.As an important food form in China,the development of buckwheat sprout noodles with functional activity is important for improving the dietary structure of China..Buckwheat is a new functional food material,which can improve its phenolic composition and nutritional quality after germination.Therefore,buckwheat sprout was used as the main raw material in this study,buckwheat sprout noodles with health function were developed through systematic research of raw material selection,process optimization and quality evaluation..The following studies were carried out:1.Comparison of phenolic components in different varieties of common buckwheat.The contents of catechin,epicatechin,quercitrin,quercetin,ferulic acid and rutin in 10 kinds of common buckwheat seeds were determined by a multi-evaluation method.The highest contents of catechin,ferulic acid,rutin and quercitrin were Honghua,50.18?g/g,5.93?g/g,29.59?g/g,2.26?g/g,respectively.The highest contents of epicatechin is Guihongtian 2,36.70?g/g.The highest contents of quercetin is Pintan 2,1.80?g/g.2.Comparison of phenols in different varieties of common buckwheat sprouts.The contents of orientin,isoorientin,vitexin,isovitexin and rutin in 7 kinds of common buckwheat sprouts were determined by ultra-high performance liquid chromatography(UPLC)system.After 7 days of dark treatment,the highest contents of total phenols was Chitian 1,43.655mg/g.,Then after 3 days of dark light,the highest contents of total phenols was Pinitian 2,40.816mg/g.On the 7th and 10 th days,the highest total contents of Cornulin-3-Oglucoside and cornarin-3-O-rutin were Honghua,Ningtian 1,218.471mg/kg,282.953mg/kg,respectively.3.Study on the technology of common buckwheat sprout noodles.The effects of adding amount of common buckwheat sprout,water and salt on the quality of the noodles were investigated by orthogonal test,including sensory score,broken strip rate,cooking loss rate and water content.The results showed that the optimum conditions were as follows: adding 5g common buckwheat sprout flour,45 mL water and 2 g salt to 95 g flour.The highest sensoryscore,lower strip breaking rate,lower cooking loss rate and the best noodle quality were obtained under this technological condition.4.Evaluation of the quality of common buckwheat sprouts.Making common buckwheat sprout noodles according to the Best Technology,and the cooking loss rate,acidity,antioxidant activity and starch digestibility were measured.The results show that the cooking quality of the noodles is in accordance with the provisions of LS/T 3212-2014.The antioxidant activity and the release rate of starch glucose were better than ordinary noodles.In summary,a kind of common buckwheat sprout noodles with nutritional and health functions was developed in this paper.The noodles has good sense and better nutritional value than ordinary noodles,which can provide new choice for consumers.