干燥方式对青麦仁营养成分及理化特性的影响  

Effects of Drying Methods on Nutritional Components and Physicochemical Properties of Green Wheat Kernel

作　　者：房战祥 孙阳阳 秦仁炳 曾洁[1] 刘本国[1] 李光磊[1] Fang Zhanxiang;Sun Yangyang;Qin Renbing;Zeng Jie;Liu Benguo;Li Guanglei(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003)

机构地区：[1]河南科技学院食品学院,新乡453003

出　　处：《中国粮油学报》2023年第8期75-83,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(31771941)。

摘　　要：采用真空冷冻干燥、热风干燥和真空干燥3种方式干燥青麦仁,研究不同干燥方式下青麦仁粉营养成分和理化特性的差异性。研究表明:真空冷冻干燥的青麦仁粉除水分含量较低外,灰分、蛋白质、VC等营养成分含量均高于其他2种干燥方式;表观色泽中亮度L*值为86.50,均显著高于热风干燥和真空干燥,样品原有色泽可得到较好保留;真空冷冻干燥的青麦仁粉在面团形成时间、回生值、蒸煮稳定性等方面均有较好的热机械性能;真空冷冻干燥青麦仁粉搅拌值SN为98,均高于其他2种干燥方式,表明其酶活性更低。真空冷冻干燥处理的青麦仁淀粉中抗性淀粉RS质量分数最高,为45.28%;相同时间内,其青麦仁淀粉水解率最低,其他2种干燥方式相差不大,可知其具有更好的抗消化特性。Vacuum freeze-drying,hot air drying and vacuum drying were used to dry green wheat kernel.The differences of nutritional composition and physical and chemical properties of green wheat kernel powder under different drying methods were studied.The results indicated that in addition to the lower moisture content,the content of ash,protein,VC and other nutrients in vacuum freeze-dried green wheat kernel powder was higher than that in the other two drying methods.The brightness L*value of 86.50 was significantly higher than that of hot air drying and vacuum drying,and the original color of the sample could be well preserved.The vacuum freeze-dried green wheat kernel powder has good thermal and mechanical properties in dough formation time,setback and cooking stability.The stirring value SN of vacuum freeze-dried green wheat kernel powder was 98,higher than that of the other two drying methods,indicating lower enzyme activity.The content of resistant starch RS was the highest in vacuum freeze-drying green wheat kernel starch,being 45.28%.At the same time,the hydrolysis rate of green wheat kernel starch was the lowest,and the other two drying methods was not so different,indicating that it had better anti-digestion characteristics.

关 键 词：青麦仁 营养成分 表观色泽 热机械性能 酶活性 淀粉消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]