加工处理方式对玉米粉加工特性、营养特性和食用品质影响的研究进展  

Progress in Research on the Effects of Processing Methods on Processing Characteristics,Nutritional Characteristics and Eating Quality of Maize Flour

作　　者：马蕾 孙小红 姜晶 梁建芬 MA Lei;SUN Xiaohong;JIANG Jing;LIANG Jianfen(Beijing Key Laboratory of Functional Food from Plant Resources,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,植物源功能食品北京市重点实验室,北京100083

出　　处：《食品科学》2021年第17期291-298,共8页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-22)。

摘　　要：本文综述了应用不同技术制备得到的玉米粉加工特性、营养特性,以及玉米食品的感官及质构品质。玉米粉的加工特性主要从制备方法影响水合特性(包括水结合能力和吸水性指数等指标)及糊化特性两方面进行了总结和分析;营养特性重点综合分析了其能量物质(主要是淀粉、脂肪和蛋白质)与制备技术的相关性,并总结归纳了制备技术对玉米粉抗氧化特性和消化特性的影响。关于玉米食品的品质方面则重点综述了不同的加工技术对以玉米粉为原料制作的蒸煮类、焙烤类食品感官及质构品质的影响。Processing properties and nutritional characteristics of maize flour prepared by different techniques and the sensory and texture quality of maize flour-based foods are reviewed herein.With regard to the processing characteristics,this paper focuses on the effects of preparation methods on hydration characteristics(including water-binding capacity and water absorption index)and gelatinization characteristics.In respect of the nutritional characteristics,this paper presents a comprehensive analysis of the correlation between energy substances(starch,fat and protein)of maize flour and preparation techniques,and summarizes the effects of preparation techniques on the antioxidant and digestive properties of maize flour.Moreover,we review the effects of different wheat flour processing techniques on the sensory and texture quality of steamed,boiled or baked maize flour-based foods.

关 键 词：玉米粉 加工特性 营养特性 玉米食品 感官及质构品质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]