旋风涡流剪切分离技术生产的小麦糊粉层粉营养价值和安全性研究  

Study on the nutritional value and safety of wheat aleurone layer flour produced by cyclone vortex shear separation technology

作　　者：牛永武 纪晨雪 王海军 胡浩杰 赵仁勇[1] NIU Yongwu;JI Chenxue;WANG Haijun;HU Haojie;ZHAO Renyong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Wudeli Flour Group Co.,Ltd.,Handan 056900,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]五得利面粉集团有限公司,河北邯郸056900

出　　处：《河南工业大学学报（自然科学版）》2022年第1期1-8,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：“十三五”国家重点研发计划项目(2018YFD0401000)。

摘　　要：基于旋风涡流剪切分离技术研发的风力涡流剪切磨可以实现工业化生产小麦糊粉层粉,为探究该技术分离制备的小麦糊粉层粉的营养价值和安全性,分别采集5个面粉加工厂的麸皮为原料,利用风力涡流剪切磨生产小麦糊粉层粉,与同一批次小麦生产的面粉和全麦粉进行对比研究。结果表明:不同工厂采集麸皮生产的糊粉层粉灰分含量约为同一批次小麦生产的面粉的13~15倍和全麦粉的4倍,水分含量与面粉和全麦粉接近,而脂肪酸值显著增高,但在室温、密封条件下储存时间可达到3个月;糊粉层粉的膳食纤维、铁、烷基间苯二酚等营养物质和铬、铅、镉等重金属含量均显著高于面粉和全麦粉,其中部分糊粉层粉的铬、铅含量超过国家食品安全限量标准。因此,糊粉层粉具有极高的营养价值,但不适宜作为单一原料制作面制食品。将糊粉层粉和普通面粉按一定比例混合获得复配粉,不仅可以提升普通面粉的营养价值,而且能够保证复配粉的安全性。The wheat aleurone layer is rich in dietary fiber, protein, vitamins, minerals, phenolic substances, lignin, and other nutrients. For many years, the large-scale production and application of wheat aleurone layer flour has been restricted by separation and preparation technologies. The main reason is that the wheat aleurone layer and the outer skin layer are very tightly combined and difficult to be separated. Most of the aleurone layer flour used in the research is prepared by miniaturized laboratory equipment or manual peeling, which cannot achieve a large-scale application of aleurone layer flour. In recent years, the wind vortex shear mill that based on the cyclone vortex shear separation technology has been successfully developed, which can be used for the industrial production of wheat aleurone layer flour. At the same time, researches on wheat aleurone layer flour at home and abroad are mainly focused on the nutritional value, but there are few reports on its safety evaluation. In this study, the wheat aleurone layer flour was industrially produced by cyclone vortex shear separation technology with the bran from 5 flour processing plants, which was compared with the flour and whole wheat flour produced from the same batch of net wheat. The results showed that the ash content of the aleurone layer produced by collecting wheat bran from different factories was about 13-15 times that of flour and 4 times that of whole wheat flour. The moisture content of aleurone layer was close to that of flour and whole wheat flour, while the fatty acid value was significantly higher, and the storage time was more than 3 months under room temperature and sealed condition. The content of dietary fiber, iron, alkyl resorcinol and the heavy metals such as chromium, lead, and cadmium in the aleurone layer flour was significantly higher than that of flour and whole wheat flour. Surprisingly, the content of chromium and lead in some aleurone layer flour exceeded the national limit standard. Therefore, the aleurone layer flour own

关 键 词：小麦 糊粉层 营养价值 安全性 旋风涡流剪切分离技术 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]