微波处理对全麦粉及全麦生鲜面中PPO和微生物的抑制研究  

Effect of Microwave Treatment on the Inhibition of PPO and Microorganisms in Whole Wheat Flour and Its Fresh Noodles

作　　者：张淼[1] 张楚楚[1] 彭晶[1] 李曼[1] 沈慧杰[1] 朱科学[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2014年第3期7-10,15,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31371849);江苏省高等学校大学生实践创新训练计划(2012JSSPITP0283);国家"十二五"农业科技支撑计划(2012BAD37B04;2012BAD 34B01)

摘　　要：试验选取全麦粉为原料，研究了2种不同方式的微波处理（2000W，20-808和700W，50-120S）对面粉中微生物和多酚氧化酶（PPO）活性的抑制效果。并验证了2种处理方式对全麦生鲜面中微生物生长速率和褐变速率的延缓作用。结果表明，随微波处理时间的延长，全麦粉中微生物数量和PPO活性均显著下降（P〈O．05）。微波处理后的全麦粉所制得的生鲜面褐变速率和贮藏前期的茵落总数明显降低，2000W处理40s组全麦生鲜面比700W处理90S组表现出更好的颜色贮藏稳定性。Abstract In the paper, whole wheat flour has been chosen as raw material to study the effect of microwave treatment（2 000 W for 20-80 s and 700 W for 50-120 s） on the inhibition of microorganisms as well as polyphenol oxidase （PPO） activity in wheat flour. Based on the research, the microbial growth and darkening rate of fresh noodleshave been evaluated finally. The results showed that in line with the increase of treating time, both microorganisms and PPO activity had significantly reduced （ P 〈 0.05 ）. Darkening rate and total plate count of fresh noodle samples which were made from microwave＇treated flour had decreased significantly, and for condition of 2 000 W for 40 s,its treated samples showed a better storage stability in noodle color compared to that treated by 700 W for 90 s.

关 键 词：全麦粉 微波处理多 酚氧化酶 微生物 褐变 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]