小麦胚芽稳定化技术比较研究  

Comparative study on the stabilization technology of wheat germ

作　　者：徐同成[1,2] 闫永恒[1,2] 徐志祥[2] 寇兴凯[1] 陶海腾[1] 刘振华[1] 刘丽娜[1] 杜方岭[1] 

机构地区：[1]山东省农业科学院农产品研究所山东省农产品精深加工技术重点实验室,山东济南250100 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮油食品科技》2015年第6期15-18,共4页Science and Technology of Cereals,Oils and Foods

基　　金：公益性行业(农业)科研专项(201303071-10);山东省引进泰山学者海外特聘专家项目(鲁财教[2014]45号);山东省自主创新及成果转化专项(2014CGZH0712)

摘　　要：通过热风干燥、微波干燥、高压蒸汽处理和常压蒸汽处理对小麦胚芽进行预处理,并在35℃下进行30天贮藏实验,然后检测酸价、过氧化值等指标,评价不同处理对脂肪酶的钝化效果。结果表明:按照钝化效果由高到低分别为高压蒸汽处理>常压蒸汽处理>热风干燥处理>微波干燥处理。其中高压蒸汽处理的最优条件为:压力0.01 MPa,处理时间30 min,在此条件处理后,可大幅延长小麦胚芽贮藏期间的各项品质。The wheat germs were pretreated by hot air drying, microwave drying, steam treatment at high pressure and atmospheric pressure to evaluate the passivation effect of different treatment on lipase. The acid value and peroxide value were determined after the wheat germs were stored at 35 ℃for 30 days. Results showed thathigh pressure steam treatment was the best technology, followed by atmospheric pres- sure steam treatment, hot air drying and microwave drying. The optimal condition of the high pressure steam processing was： pressure 0. 01 MPa processing time 30 min. With this condition, the storage period of wheat germ was prolonged greatly.

关 键 词：小麦胚芽 稳定化技术 酸价 过氧化值 高压蒸汽处理 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]