小麦胚芽糊加工工艺探讨  

Development and processing technology of wheat germ paste

作　　者：王家良[1] 许晖[1] 邓源喜[1] 怀军 王梅 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233010 [2]安徽雁湖面粉有限公司,安徽蚌埠233426

出　　处：《食品与发酵工业》2017年第5期148-153,共6页Food and Fermentation Industries

基　　金：安徽省教育厅自然科学研究重大项目(KJ2016SD36);安徽省科技厅重点研究与开发项目(1704a07020097)

摘　　要：采用喷雾干燥法研究小麦胚芽糊制备工艺。先将小麦胚芽在沸腾干燥床上80℃干燥25min,利用气流粉碎机粉碎至100~120目,0.4%蔗糖脂肪酸酯(HLB>10)为乳化剂,3 000 r/min转速分散1.5 min进行乳化分散。结果表明:单因素实验和正交实验确定适宜壁材组合为,黄原胶与麦芽糊精的质量比=0.3∶40、配成液体浓度40%、小麦胚芽粉∶壁材(质量比)=1∶4、喷雾干燥进料速度10 m L/min,进风温度130℃,出风温度75℃,制作成小麦胚芽糊在30℃下放置7 d,其过氧化值为3.48 meq/kg,感官分值为90。This paper studied the processing technology of wheat germ paste by spray-drying. At first, the wheat germ was dried 25min on the boiling and drying bed at 80 ＊C , grinding by air jet mill to 100 - 120 mesh, 0.4% su- crose fatty acid ester （HLB 〉 10） is emulsifier,emulsifying and dispersing at rotational speed of 3000r/min for 1 - 2min. The results was optimized by single-factor experiments and the orthogonal experiments. The composition of the proper ratio Xanthan gum to malt dextrine is the 0. 3： 40, ratio of wheat gum to wall material is 1 ： 4, gum liquid con- centration is 40%. The optimum spray-drying parameters are as follows： the feed speed 10 mL/min, inlet air temper- ature 135 ℃ and outlet air temperature 75℃. The wheat germ paste was at 30 ℃ for 7 days, the peroxide value of the paste was 3.48 meq/kg and its sensory score was 90.

关 键 词：小麦胚芽 糊 蔗糖脂肪酸酯 喷雾干燥 加工工艺 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]