富硒营养强化面粉的工艺优化  

Process Optimization of Selenium-Enriched Nutrition-Fortified Flour

作　　者：贾洪信 周喜华 刘素纯[2] JIA Hongxin;ZHOU Xihua;LIU Suchun(Guangdong Polytechnic of Environmental Protection Engineering,Foshan 528216,China;Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]广东环境保护工程职业学院,广东佛山528216 [2]湖南农业大学,湖南长沙410128

出　　处：《食品科技》2020年第4期152-156,共5页Food Science and Technology

基　　金：广东省教育科学规划课题(2017GGXJK039)。

摘　　要：为改善面粉的加工品质和强化面粉的营养品质,以添加麦芽硒的小麦粉为研究对象,分析硒营养强化剂对面粉品质的影响,从而优化营养强化面粉的生产工艺。结果表明,在满足居民对硒元素需求的前提下,当面粉中的硒含量在100~150 μg/kg的范围内,对面粉的品质影响不大,不影响后续生产。色泽和吸水率随着硒含量的增加而增加,这可能是由于麦芽硒的添加提高了粗蛋白的含量。而形成时间、稳定时间、弱化度和粉质指数随着硒含量的增加均无明显变化,面粉的粉质特性不会随着硒含量的变化而变化。由此可以看出,富硒小麦粉不会因为硒含量的变化而影响麦谷蛋白和麦醇溶蛋白的含量。最终黏度、回升值和糊化温度随着硒含量的增加而有所降低,硒含量的增加一定程度上影响了淀粉颗粒的形态。随着硒含量的增加,面条的咀嚼型和拉伸距离有所升高,回复性逐渐降低,但面条的硬度和弹性均无明显变化。In order to improve the processing quality of flour and the nutritional quality of fortified flour,wheat flour with malt selenium was used as the research object,and the effect of selenium nutrition fortifier on the quality of flour was analyzed to optimize the production process of nutritionally fortified flour.The experimental results show that on the premise of satisfying the residents’ demand for selenium,the content of selenium in flour is within the range of 100~150 μg/kg,which has little influence on the quality of flour and does not affect the subsequent production.Color and water absorption increased with the increase of selenium content,which may be due to the increase of crude protein content with the addition of malt selenium.However,the formation time,stabilization time,weakening degree and silty index did not change significantly with the increase of selenium content,and the silty characteristics of flour did not change with the change of selenium content.It can be seen that selenium-enriched wheat flour will not affect the content of glutenin and gliadin because of changes in selenium content.The final viscosity,rewinding and gelatinization temperature decreased with the increase of selenium content,which affected the morphology of starch granules to some extent.With the increase of selenium content,the chewing type and stretching distance of the noodles increased and the recovery decreased,but the hardness and elasticity of the noodles did not change significantly.

关 键 词：富硒 营养强化 工艺优化 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]