Optimization Of Processing Methods Of Red Bean Flavonoids And Their Application In Nutritional Powders

In order to study the loss of red bean flavonoids in processing.In this paper,the red bean of Longkenhong 2 was used as the raw material.Extraction of flavonoids from Red Bean by Ultrasonic Microwave-assisted extraction.Then the flavonoids were determined by UV spectrophotometry,antioxidant assay kit and DPPH.Effects of milling,deep processing(cooking,baking,air frying pot processing)and storage on the content and function of flavonoids in red bean.In the end,preparation of highly active red bean nutritional powder.(1)Pretreatment of red bean and identification of flavonoids activity.The flavonoidscontent,the antioxidant capacity of flavonoids and the correlation between flavonoids content and activity of red bean were analyzed by ultrasonic microwave synergistic technique.The results showed that the optimum parameters of ultrasonic microwave synergistic extraction were ultrasonic time 30 min,microwave power 400 W,extraction temperature 45?,solvent concentration 60,material to liquid ratio 1:25.The flavonoids content of untreated red bean was5.29 mg/g.In the pretreatment stage of red bean,the total antioxidant ability of red bean was positively correlated with the clearance of DPPH.The correlation coefficient r~2 with total antioxidant capacity was 0.9305 and r~2 with DPPH clearance was 0.8364,and all of them were significant.(2)Effects of processing methods on flavonoids activity of red bean.The changes of flavonoids content in red bean were analyzed after five treatments.The results showed that the flavonoids content of red bean increased first and then decreased with the increase of the number of milled sieve.After 60 mesh sieve,the loss rate of flavonoids was 3%,and the flavonoid content could be maintained at 5.12 mg/g.The results of deep processing showed that when the cooking temperature was 82?,the cooking time was 30 min and the soaking time was 5 h,the loss rate of flavonoids and the content of flavonoids were 46.50%and 2.83 mg/g respectively.When the baking process parameters are set to the baking temperature of 105?,The interval is13 minutes,the immersion time is 5 hours,the loss rate of flavonoids is 27.03%,and the content of flavonoids is 3.86 mg/g.The technological parameters of air frying pot were as follows:curing temperature 130?,ripening time 10 minutes,soaking time 3.6 h,flavonoid loss rate32.51%,flavonoid content 3.57 mg/g.The results showed that the flavonoids content was 7.69mg/g and the flavonoid content increased 31.20%at the germination temperature of 30?,the immersion time of 30 h before germination and the third day of germination.(3)The creation of red bean nutrition powder rich in flavonoids.The processing loss rate of red bean flavonoids was the lowest(germination).The best baking conditions were used to produce red bean powder.The flavonoids content of red bean powder was 4.25 mg/g,which kept 80.34%.The optimum formula of red bean,barley rice and brown rice was selected as red bean:barley rice:Brown rice 3:2:5,sugar added 10%,milk powder 10%and sensory score 96.The flavonoids content of the finished product is 4.59 mg/g,and the finished product has a better activity.To sum up,in order to reduce the efficiency of red bean flavonoids in the process of processing.This paper optimized the way of maintaining and processing of red bean flavonoids,using germination to increase the content of flavonoids of red beans,and to create the nutritious products of red beans with better flavonoids activity.