小麦胚芽的过热蒸汽稳定化工艺研究  

Study on the process of superheated steam stabilization of wheat germs

作　　者：张楠[1] 葛鑫会 石琳 程永强[1] 张秀清[1] ZHANG Nan;GE Xin-hui;SHI Lin;CHENG Yong-qiang;ZHANG Xiu-qing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与机械》2021年第7期129-132,158,共5页Food and Machinery

基　　金：国家十三五重点研发项目(编号:2018YFD0401005)。

摘　　要：目的:提高小麦胚芽稳定性,延长其贮藏期。方法:采用正交试验优化过热蒸汽处理小麦胚芽的工艺条件并进行验证,分析过热蒸汽处理对小麦胚芽色泽、贮藏过程中脂肪酶活动度、游离脂肪酸的影响。结果:过热蒸汽处理的最优工艺条件为220℃、Steam档位处理30 s,该条件下可以灭活小麦胚芽中82.74%脂肪酶和87.03%脂肪氧化酶,28 d加速贮藏试验显示其脂肪酸值增加量显著低于未处理组(P<0.05),降低了47.86%。结论:过热蒸汽处理小麦胚芽可以有效钝化脂肪酶和脂肪氧化酶活性,抑制其酸败变质,提高贮藏稳定性。Objective:To improve the stability of wheat germs and prolong its storage period.Methods:The process conditions of superheated steam were optimized.During storage,the effects of superheated steam treatment on wheat germs color,lipase activity,and free fatty acid content during storage were analyzed.Results:The optimal conditions of superheated steam on wheat germs were 220℃at Steam mode for 30 s.The superheated steam treatment could deactivate 82.74%lipase and 87.03%lipoxygenase.The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86%compared with the control group.Conclusion:Superheated steam treatment of wheat germs could inhibit their rancidity and improve storage stability.

关 键 词：过热蒸汽 小麦胚芽 稳定化 脂肪酶 脂肪氧化酶 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]