叶酸强化面粉贮藏加工过程中叶酸稳定性的研究  

Research on Folic Acid Stability in Storage and Processing of Folic Acid Enriched Flour

作　　者：贾敏[1] 李渐鹏[1] 徐同成[1] 徐雪娣[1,2] 邱斌 宗爱珍[1] 刘玮[1] 刘丽娜[1] 杜方岭 ZONG Ai-zhen;LI Jian-peng;XU Tong-cheng;XU Xue-di;QIU Bin;ZONG Ai-zhen;LIU Wei;LIU Li-na;DU Fang-ling(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Science/Key Laboratory of Agricultural Products Deep Processing Technology of in Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture,Jinan 250100,China;Shandong Agricultural University,Taian 271018,China)

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/农业部新食品资源加工重点实验室,济南250100 [2]山东农业大学,山东泰安271018

出　　处：《中国食物与营养》2018年第3期18-20,共3页Food and Nutrition in China

基　　金：济南市青年科技明星计划项目"面粉叶酸强化关键技术研究与开发"(项目编号:201406023)

摘　　要：以人工制备叶酸强化面粉为测试样品,研究了不同包装材料与不同贮藏温度对叶酸强化面粉中叶酸稳定性的影响;并将叶酸强化面粉制成馒头、冷鲜面、面包、曲奇,以这些为测试样品,检测了加工过程中叶酸强化粉产品的叶酸损失率。We prepared folic acid enriched flour as test sample,and studied the influence of different package materials and storage temperatures on stability of folic acid in the flour,as well as folic acid loss ratio in cooking processing from enriched flour to steam bun,noodle,bread and cookie.

关 键 词：叶酸损失率 包装材料 贮藏条件 食品加工 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]