不同干燥方式及抑制剂对小麦胚芽褐变的影响  

Different Drying Methods and Inhibitiors on The Influnce of Wheat Germ Browning

作　　者：陈春刚[1] 伊丽华 胡胜杰[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《农产品加工》2016年第2期20-23,共4页Farm Products Processing

基　　金：地方高校国家级大学生创新训练计划项目(201310467025)

摘　　要：通过比较鼓风干燥、微波干燥及远红外干燥3种干燥方式,研究其对小麦胚芽褐变的影响。小麦胚芽干燥后进行糖化,过滤后取滤液,通过分光光度计测定430 nm处吸光度,并用比较测色仪测定其色度,得出远红外干燥的小麦胚芽汁色度最小。采用正交试验对褐变抑制的工艺条件进行优化,最佳工艺条件为鼓风干燥温度50℃,抗坏血酸添加量8 mg,处理时间6 h。This paper mainly studies the impact on wheat germ browning of three drying methods which include blast drying,microwave drying and far infrared drying. After dry wheat germ is saccharified,the filtrate is determined by spectrophotometer at 430nm. Then the chromaticity of it is determined by comparator. It is concluded that the color of wheat germ by far infrared dry is minimum. And the conditions for the inhibition of browning are optimized by orthogonal experiments. The optimum conditions are as follows：blast drying temperature is 50℃,the amount of ascorbic acid is 8mg,reaction time is 6h.

关 键 词：微波干燥 远红外干燥 小麦胚芽褐变 吸光度 

分 类 号：TS201.2[轻工技术与工程—食品科学]