小麦胚芽焙炒工艺研究  

Research on Roasting Process of Wheat Germ

作　　者：邓峰 陈剑锋 兰向东 邱雪 赵凤奇 付亭亭[1] 张颖 李巍[2] DENG Feng;CHEN Jianfeng;LAN Xiangdong;QIU Xue;ZHAO Fengqi;FU Tingting;ZHANG Ying;LI Wei(Beijing Grain Science Research Institute Co,Ltd,Beijing 101100;Beijing Guchuan Food Co.,Ltd.,Beijing 101100)

机构地区：[1]北京市粮食科学研究院有限公司,北京101100 [2]北京古船食品有限公司,北京101100

出　　处：《食品科技》2024年第9期133-136,共4页Food Science and Technology

摘　　要：为提高小麦胚芽的食用品质,采用焙炒工艺处理小麦胚芽。分别以焙炒物料温度、焙炒时间、加热电流为试验参数研究焙炒工艺参数对小麦胚芽感官品质的影响,采用单因素试验、正交试验进行优化。结果表明:焙炒物料温为100℃、焙炒时间为12 min、加热电流为45 A时,小麦胚芽感官品质达到最优,焙炒后小麦胚芽水分为4.0%。研究结果可为小麦胚芽产品加工提供参考依据。In order to improve the edible quality of wheat germ,a roasting process was employed for wheat germ treatment.The effects of roasting process parameters on the sensory quality of wheat germ were studied,with roasting material temperature,roasting time,and heating current as experimental parameters.Single-factor experiments and orthogonal experiments were conducted for optimization.The results showed that the optimal sensory quality of wheat germ was achieved at a roasting material temperature of 100℃,roasting time of 12 minutes,and heating current of 45 A.The moisture content of wheat germ after roasting was 4.0%.This study can provide reference basis for the processing of wheat germ products.

关 键 词：小麦胚芽 焙炒 感官评价 水分 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]