蒸汽-滚筒干燥对稳定化白糠的影响  

Stabilization of White Bran by Steam-Roller Drying

作　　者：徐志村 王俊仁 王莉[2,3,4] 张聪男 陈正行 冯晓宇 蒋洁 XU Zhi-cun;WANG Jun-ren;WANG Li;ZHANG Cong-nan;CHEN Zheng-xing;FENG Xiao-yu;JIANG Jie(Institute of Modern Agriculture,Jiangsu Provincial Agricultural Reclamation and Development Co.,Ltd.,Nanjing 211800,Jiangsu,China;National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,Jiangsu,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,Jiangsu,China;Jiangsu Provincial Engineering Research Center for Bioactive Product Processing,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江苏省农垦农业发展股份有限公司现代农业研究院,江苏南京211800 [2]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [3]江南大学江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [4]江南大学江苏省生物活性制品加工工程技术研究中心,江苏无锡214122

出　　处：《食品研究与开发》2022年第12期45-53,共9页Food Research and Development

基　　金：江苏省重点研发专项资金(现代农业)项目(BE2019395)。

摘　　要：通过蒸汽-滚筒干燥方法对白糠的稳定化效果进行研究,白糠在加水量15%、平铺厚度4 cm、蒸汽压力0.15 MPa条件下处理时间15 min,然后利用滚筒干燥方法进行干燥,同时强化灭酶,在滚筒蒸汽压力0.70 MPa条件下干燥30 s取得了理想稳定化效果,脂肪酶灭活率达87.3%,产品水分含量6.5%。稳定化白糠在40℃,相对湿度60%条件下储藏12周,与稳定化处理前相比,稳定化白糠的脂肪酸值、过氧化值和羰基值分别是白糠原料的8.0%、17.1%和18.7%。白糠经蒸汽-滚筒干燥方法稳定化处理后总酚酸含量增加了5.2%,膳食纤维含量降低了0.39%,γ-谷维素、γ-氨基丁酸和α-生育酚含量分别降低了3.33%、3.87%和4.62%,维生素B;、B;和B;含量分别降低了5.08%、4.48%和5.21%,整体损失在5.0%左右,与挤压膨化稳定化方法相对比,白糠的营养功能性成分保留率提高了22.57%~40.13%,该方法稳定化处理白糠,可以有效保留白糠营养功能性成分,延长货架期。The stabilization effect of the steam-roller drying method on white bran was studied. The white bran,4 cm in thickness,with 15% water addition and 0.15 MPa steam pressure was treated for 15 min and underwent enzyme inactivation and steam-roller drying for 30 s under the steam pressure of 0.70 MPa. The ideal stabilization effect was achieved,and specifically,the lipase inactivation rate of white bran was 87.3% and moisture content reached 6.5%. The product was stored at 40 ℃ and relative humidity of 60% for 12 weeks. The fatty acid value,peroxide value,and carbonyl value of stabilized white bran were 8.0%,17.1%,and 18.7% of raw white bran without stabilization treatment,respectively. After steam-roller drying,the total phenolic acid content increased by 5.2%,dietary fiber content decreased by 0.39%,γ-oryzanol,γ-aminobutyric acid,and α-tocopherol decreased by 3.33%,3.87%,and 4.62%,respectively,and vitamin B;,B;,and B;decreased by 5.08%,4.48%,and 5.21%,respectively. The overall loss was around 5.0%. Compared with the extrusion method,the retention rate of nutritional functional components increased by 22.57%-40.13%. Steam-roller drying can prolong the storage period of white bran and retain its functional components effectively.

关 键 词：白糠 蒸汽 脂肪酶 滚筒干燥 脂肪酸值 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]