The Study On Development Of Buckwheat Eight Ingredients Porridge And Its Functional Components

Buckwheat which is a kind of small coarse cereals has the healthcare function. Buckwheat eight ingredients porridge is made of buckwheat, glutinous millet, waxy cron, red kidney bean, black soya bean,peanut, walnut. Buckwheat and glutinous are the main ingredients of the buckwheat eight ingredients porridge. Buckwheat eight ingredients porridge can provide old men and people who were suffer from diabetes, hyperlipidemia, coronary heart diseasea and other diseases adjuvant therapy. The processing of Buckwheat eight ingredient porridge contained:Screening of raw materials, soak, precook, the preparation of the additives,mixing, weight feed,sealing, autoclaved sterilization under121℃.The main conclusions of this study were as follow:1Study on the determination of nutritional ingredients, soaking processing, precook processing, high pressure sterilization processing was conducted to improve the mouthfeel of raw material.The optimum processing parameters was:(1) Sock time and tempreture of black soya bean, red kidney bea n,peanut was40℃,3h.(2) Precook time of red kidney bean, black soya bean,peanut, buckwheat, glutinous millet was15min、20min、20miin、10min、15min, and high pressure sterilization time of them was50min.2Orthogonal experimental design and fuzzy analysis were appied to get optimum color-protecting processing parameters. And the results were:The addition level of odium tripolyphosphate was0.06%, the addition level of sodium citrate was0.02%, the addition level of vitamin C0.02%.3Response surface design and Principal component analysis were appied to get optimum process parameters of Inhibition of retrogradation:The addition level of raw material was12.79%, the addition level of thickening agent was0.103%, the addition level of stabilizer was0.136%. CMC:Amophophallus gum:Anthan gum=2:8:15. Sucrose fatty acid ester:EDTA-2Na=3:5.4Mixture design and fuzzy analysis were appied to get optimum recipe and the result was:The addition level of glutinous millet30%, the addition level of buckwheat30.54%, the addition level of wax corn was20.46%. the addition level of red kidney bean10%, the addition level of black soya bean9%.4-5peanuts,1-2jujubes, one walnut.5Nutrient content and functional component analysis:Buckwheat eight ingredients porridge had more nutrient content than the Similar Products. Nutrient content of buckwheat eight ingredients porridge was protain4.66g/100g, bioflavonoids0.519g/100g, dietary fiber0.85g/100g. True nutritive value was87.32%, which was higher than raw materials. Carbohydrate released glucose during2and5hours after consumed buckwheat eight-treasure porridge. That was helpful to pople who suffer from diabetes due to a stable blood sugar levels. A conclusion could be drawn through DPPH·scavenging activitiy test, FRAP test, the hydroxyl radical scavenging ability test, super oxygen anion removal ability test, ron ion chelating ability test:eight-treasure porridge have strong antioxidant capacity. It can be known from the oxidation test that protain, polysaccharide, bioflavonoids in buckwheat eight-treasure porridge have strong antioxidant capacity.