挤压处理对麸皮、胚芽及全麦粉品质的影响研究  

Research of influence on quality of bran,germ and whole-wheat flour by extrusion processing

作　　者：汪丽萍[1] 刘宏[2] 田晓红[1] 刘艳香[1] 刘明[1] 陈永红[3] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]中国农业科学院农业信息研究所,北京100017 [3]中国农村技术开发中心,北京100045

出　　处：《食品工业科技》2012年第16期141-144,共4页Science and Technology of Food Industry

基　　金：中央级公益性科研院所基本科研业务费专项(2011ZX1104);农业科技成果转化资金项目(2010GB24490678);"十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：研究了全麦粉稳定化加工过程中挤压热处理对麸皮与胚芽的脂肪酸值、烷基间苯二酚、B族维生素、植酸、总酚、总抗氧化值等品质指标的影响。结果表明,挤压处理能有效地降低麸皮和胚芽的脂肪酸值,提高其抗氧化活性;有利于提高全麦粉的储藏稳定性;同时有利于保留麸皮与胚芽中的生理活性组分,很好的保持全麦粉的营养价值。因此,挤压加工是一种有效的全麦粉稳定化处理工艺。We studied the influence on the qualities of bran and germ like fatty acid value,alkylresorcinol,Vitamin B, phytic acid,total phenol,total value of anti-oxidation made by extrusion processing during whole-wheat flour processing. The result showed that extrusion processing was one kind of effective technology on stabilization of whole-wheat flour. It could reduce the fatty acid value and improve the antioxidant activity in bran and germ effectively and enhance the store stability of whole-wheat flour. It could also save the nutrition in bran and germ and enhance the nutrition quality of whole-wheat flour.

关 键 词：全麦粉 挤压 麸皮 胚芽 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]