摘要 采用挤压的高温、高压、高剪切作用对小麦糊粉层粉进行稳定化处理,以期达到降低小麦糊粉层粉中脂肪酸值的效果。研究了挤压温度、物料水分含量、主机频率对小麦糊粉层粉中脂肪酸值的影响,采用正交试验设计优化挤压稳定化处理条件。结果表明:小麦糊粉层粉的最佳处理条件为挤压温度145℃、物料水分含量24%、主机频率18 Hz,此时降低脂肪酸值的效果最好。同时在有效降低小麦糊粉层粉中的脂肪酶活力、脂肪氧化酶活力、植酸含量、微生物菌落总数的情况下,还增加了小麦糊粉层粉的总膳食纤维含量、可溶性膳食纤维含量、总酚含量、总抗氧化能力以及小麦糊粉层粉的持水力、膨胀力。综上所述,挤压稳定化效果显著,优化后的处理条件能耗低、效果好,对小麦糊粉层粉的稳定化处理有一定的参考价值。 Wheat aleurone layer flour is a good source of nutrients,however,it has certain disadvantages due to relatively high levels of lipids and various microorganisms and enzymes,which would make wheat aleurone layer flour prone to oxidative rancidity,this oxidation will result in a poor palatability of wheat aleurone layer flour and a vain consumption of nutritional properties. Therefore,it is necessary to stabilize the wheat aleurone layer flour. Recently,a lot of researches on wheat aleurone layer flour were mainly focused on the separation and extraction of the aleurone layer,the nutritional quality,and the improvement of flavor. However,there are no relevant reports on the stabilization of wheat aleurone layer flour. In this study,the effect of extrusion treatment on stabilization of the wheat aleurone layer flour was investigated.This study aims to explore the effects of high temperature,high pressure and high shear of extrusion treatment on the free fatty acid value of wheat aleurone layer flour. The free fatty acid value in wheat aleurone layer flour was the dependent variable because it is a main indicator of wheat flour quality and a higher fatty acid value will greatly shorten the shelf life of the food. The optimal stabilization process was obtained by an orthogonal optimization experiment, including optimized extrusion temperature,material moisture content and frequency of the main engine. The results showed that the extrusion stabilization effect was significant( P<0. 05) and the most important influence factor on the degradation of free fatty acid in wheat aleurone layer flour was moisture content,followed by extrusion temperature and frequency of the main engine. Besides,the optimum conditions were selected during extrusion stabilization treatment,which was the extrusion temperature of 145 ℃,the material moisture content of 24%,and the host frequency of18 Hz. Under the optimal condition,the free fatty acid value in wheat aleurone layer flour was the lowest( 86 mg/100 g) and the degradation rate was as
机构地区 河南工业大学粮油食品学院
出处 《河南工业大学学报:自然科学版》 CAS 北大核心 2021年第1期15-21,共7页 Journal of Henan University of Technology:Natural Science Edition
基金 国家“十三五”重点研发计划项目(2018YFD0401001)。
关键词 小麦糊粉层粉 挤压 稳定化 膳食纤维 抗氧化 wheat aleurone layer flour extrusion stabilization dietary fiber antioxidant
