不同前处理方式对小麦麸皮粉碎性能的影响  

Effects of different pretreatment methods on comminution performance of wheat bran

作　　者：左祥莉 孙美玲[1] 陈洁[1] 刘齐[1] ZUO Xiang-li;SUN Mei-ling;CHEN Jie;LIU Qi(College of Food Engineering,Zhixing College of Hubc-University,Wuhan 430011,Hubei,China)

机构地区：[1]湖北大学知行学院粮食与食品工程学院,湖北武汉430011

出　　处：《粮食与油脂》2021年第11期18-23,共6页Cereals & Oils

基　　金：2017年湖北省“优质粮食工程”项目(2017035);2019年湖北省粮食流通产业发展项目(2019023);湖北省教育厅科学技术研究计划指导性项目(B2020328)。

摘　　要：小麦麸皮粒径大小对食品的口感、色泽、吸水性、融合性等有重要影响,试验通过炒制、烘烤、微波加热、常压蒸制、挤压膨化等5种方式对麸皮进行处理,然后粉碎,再对各粒径区间的麸皮量进行统计。结果表明:微波处理升温快,但麸皮受热不均匀,易糊不易控,粉碎后粒径大小数据起伏偏大;挤压膨化法适合处理含有一定量淀粉的样品;常压蒸制后经105℃干燥的方法简单易行,麸皮粉碎后粒径小且大小较为均匀,但耗时长,香味差;炒制和烘烤方法都可以使麸皮的香味散发出来,并大大增加麸皮的粉碎性能,但过度炒制或烘烤会使样品产生糊味,减少麸皮的使用范围。综合考虑,烘烤是5种方法里效率较高且整体效果最好的一种处理方法。The size of wheat bran has an important influence on the taste, color, water absorption and fusion of food. The wheat bran was processed by five different pretreatment methods: frying, baking, microwave heating, atmospheric pressure steaming and extrusion, then crushed, and then the amount of wheat bran in different grain size range was counted. The results showed that microwave heating was fast,but the bran was unevenly heated, easy to paste, hard to control, and the fluctuation of particle size data after crushing was too large;extrusion method was suitable for processing samples containing a certain amount of starch;the method of normal pressure steaming and drying at 105 ℃ was simple and easy, the particle size of bran after crushing was small and uniform, but it took a long time, and the flavor created was poor;frying and baking methods could make the flavor of bran radiate and greatly increased the crushing performance of wheat bran, but excessive frying or baking would make the sample produce paste flavor and reduce the application range of wheat bran. Comprehensively considered baking was the most efficient and the best overall treatment method among the five methods.

关 键 词：麸皮 膳食纤维 前处理 粒径 

分 类 号：TS211.42[轻工技术与工程—粮食、油脂及植物蛋白工程]