脱皮处理对藜麦粉物化特性及结构的影响  

Effect of Peeling Treatment on Physicochemical Properties and Structure of Quinoa Powder

作　　者：宫雪[1] 王颖 张裕 刘淑婷[1] 佐兆杭 张艳莉 王迪[1] Gong Xue;Wang Ying;Zhang Yu;Liu Shuting;Zuo Zhaohang;Zhang Yanli;Wang Di(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Key Laboratory of Agro一Products Processing and Quality Safety of Heilongjiang Province,National Coarse Cereals Engineering Research Center,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省农产品加工与质量安全重点实验室,国家杂粮工程技术研究中心,大庆163319

出　　处：《中国粮油学报》2019年第12期8-12,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技部重点研发计划(2017YFD0401203);黑龙江省科技厅项目(TDJH201806);黑龙江省优势特色学科资助项目(黑教联[2018]4号);黑龙江省农垦总局科技项目(HNK135-05-02)

摘　　要：为探究脱皮工艺对藜麦粉物化特性及结构的影响,采用差示扫描量热仪、扫描电镜和傅里叶红外光谱等对比脱皮处理前后和传统制粉工艺对藜麦粉的理化性质的变化;结果表明:脱皮处理工艺可以保留藜麦粉中的营养成分,降低其非营养成分含量;藜麦粉热糊稳定性升高;藜麦颗粒脱皮处理后保持完整的粒形;无新特征峰出现;说明脱皮处理对于改善藜麦粉的加工特性效果明显,为藜麦的营养成分、物化特性及结构提供参考。In order to explore the effects of peeling process on the physicochemical properties and structure of quinoa powder, the physicochemical properties of quinoa powder before and after peeling and traditional milling process were compared by differential scanning calorimetry, scanning electron microscopy and fourier transform infrwered spectroscopy. The results showed that: The peeling treatment process can preserve the nutrient components in the quinoa powder and reduce the non-nutrient content;the stability of the quinoa powder increased;the quinoa granules remain intact after peeling;no new characteristic peaks appeared;The effect of improving processing characteristics of quinoa powder was obvious, which provided a theoretical basis for the nutrient composition, physicochemical properties and structure of quinoa.

关 键 词：藜麦粉 脱皮工艺 理化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]