硒化卡拉胶预混料的研制及强化小麦粉制品中硒的测定  

Development of Kappa-Selenocarrageenin Premix and Determination of Se Content in Wheat Flour and its Products

作　　者：王海滨[1] 李庆龙[1] 刘建林 甘平洋 王一帆 朱光明 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]上海泰运科技有限公司,上海201612 [3]武汉市大丰食品科技有限责任公司,湖北武汉430023

出　　处：《粮食与饲料工业》2008年第6期5-8,共4页Cereal & Feed Industry

摘　　要：以GB14880—94中规定的谷物食品强化硒化卡拉胶(硒酸酯多糖)标准下限值的1.1倍(154μg/kg或0.154mg/kg)为基准,研究了两种用于小麦粉中强化硒的"硒化卡拉胶预混料",开展了硒强化小麦粉的中试试验、制作了面条及面包,并对各产品的硒含量和混合均匀度进行了测定分析,得到如下主要结论:以"硒化卡拉胶预混料"为强化原料,采用配粉技术和随动投加系统生产硒强化小麦粉是可行的;产品中硒元素的变异系数(CV)≤10%,混合均匀度符合要求;与普通小麦粉比较,中试生产的硒强化小麦粉在外观、气味和色泽等方面无不良变化,强化硒化卡拉胶,可显著增加小麦粉及其面制品(面条、面包)中硒的含量,提高了小麦粉及面制品的营养价值;而且,面制品的常规加工工序如和面、压片、干燥、烘焙对硒化卡拉胶的影响很小,硒在终产品中得到了较好的保存。According to GB 14880 stipulating that 1. 1 times the basic standard lower limit of kappa-selenocarrageenin enriched grain products is 154 μg/kg or 0. 154 mg/kg, two kinds of kappa-selenocarrageenin premixes used in Se-enriched wheat flour were de- signed. We conducted the mid-test of the Se-enriched wheat flour and manufactured noodle and bread, determined the Se content and the degree of homogeneity. The conclusions were mainly as follows ： it was feasible that we could produce the Se-enriched wheat flour a- dopting the flour blending technique and servo control and dosing system taking the kappa-selenocarrageenin premix as enrichment ma- terial. The coefficient of variation （CV） ≤ 10% of Se in products. Compared with the common wheat flour, the Se-enriched wheat flour made by mid-test had no change in the appearance, odor and color. The enrichment of kappa-selenocarrageenin in wheat flour could significantly increase the Se content in the wheat flour and its products （noodles and bread） , and improve its nutritional value. The process of wheat flour products such as mixing flour, pressing, drying and baking had little affect to kappa-selenocarrageenin, and the Se could be preserved well in the products.

关 键 词：硒化卡拉胶(硒酸酯多糖) 硒化卡拉胶预混料 面制品 硒含量 变异系数 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]