不同剥皮程度对小麦营养粉品质的影响  

Effect of different peeling degree on the quality of wheat nutrition powder

作　　者：于爽[1] 夏玉琳[1] 朱恩俊[1] YU Shuang XIA Yu-lin ZHU En-jun(Modern Food Circulation and Security of Collaborative Innovation Center in Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《食品科技》2016年第11期148-152,共5页Food Science and Technology

基　　金：江苏省高校自然科学研究重大项目(15KJA550003)

摘　　要：小麦营养物质多集中于小麦麸皮中,而麸皮中的外表皮及果皮几乎只含有不为人体利用的纤维素,且易受到灰尘以及病虫害的污染。传统的制粉方法是将麸皮一并去除,损失了大量的营养。为去除小麦外表皮等物质,探索小麦粉营养最大化的加工方法,通过控制小麦的剥皮时间,磨制麸皮含量不同的小麦营养粉,探究了不同的剥皮率对小麦营养粉的品质指标和粉质指数的影响。并以麸皮含量不同的小麦营养粉为原料制作馒头,研究剥皮率对馒头品质的影响。结果表明,剥皮时间对面团粉质特性有显著的影响。当剥皮时间为15 s时,剥皮率为3.12%,小麦营养粉的蛋白质含量最高,为14.04%,且馒头麦香浓郁,感官评定结果较理想。Wheat bran contains most of wheat nutrients, but the cortex of wheat bran which just contains cellulose are useless for human is vulnerable to contaminated by dirt and plant diseases and insect pests. The traditional milling method is to remove bran together, which deprived nutrients. This paper explored the influence of different peeling rate on wheat nutrition powder＇s quality and FQN by controlling the peeling time to grind wheat nutrition powder which contained different bran content. It aimed at researching the processing method of maximizing wheat＇s nutrition. Meanwhile, taking the nutrition powder with different wheat bran content as raw material to make steamed bread to study the effect of peeling rate on steamed bread quality. The results showed that the peeling time had a significant impact on paste＇s farinograph characteristics. While peeling time was 15 s, the peeling rate was 3.12%, wheatnutrition powder has the highest protein content, was 14.04%. And Steamed bread has better flavor quality and ideal sensory evaluation results.

关 键 词：剥皮 粉质指数 馒头 感官评定 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]