富硒营养黑麦片加工工艺研究
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摘要
以黑小麦为主要原料,探究富硒营养黑麦片加工工艺条件和最佳配方。通过单因素和正交试验确定富硒营养黑麦片的最佳工艺条件为:双螺杆挤压膨化机五区温度分别为60、100、100、50、40℃,加水量25%,面粉细度140目,干燥时间30 min,硒化卡拉胶的添加量0.168 mg/kg,藜麦添加量50%、烘干温度50℃、果浆含量30%、蔗糖15%、柠檬酸0.08%。在该条件下富硒营养黑麦片的熟化度、品质较好,黑小麦中的硒元素损失可以降低最小。
Using triticale as raw material,the processing technology and optimal formula of selenium enriched nutritious cereals was investigated. Basing on single-factor and orthogonal test,optimal processing parameters of selenium-enriched nutritious cereals were as followings:five zone temperature(60,100,100,50 ℃ and40 ℃)of twin screw extruder,addition quantity of water 25 %,flour fineness 140 mesh,dryness time 30 mins,addition quantity of kappa-selenocarrageenan 0.168 mg/kg,addition quantity of quinoa 50 %,dryness temperature 50 ℃,fruit pulp content 30 %,sucrose 15 %,citric acid 0.08 %. Under the condition,degree of cure and quality of selenium enriched nutritious cereals were the best. Selenium loss in triticale was the lowest.
Using triticale as raw material,the processing technology and optimal formula of selenium enriched nutritious cereals was investigated. Basing on single-factor and orthogonal test,optimal processing parameters of selenium-enriched nutritious cereals were as followings:five zone temperature(60,100,100,50 ℃ and40 ℃)of twin screw extruder,addition quantity of water 25 %,flour fineness 140 mesh,dryness time 30 mins,addition quantity of kappa-selenocarrageenan 0.168 mg/kg,addition quantity of quinoa 50 %,dryness temperature 50 ℃,fruit pulp content 30 %,sucrose 15 %,citric acid 0.08 %. Under the condition,degree of cure and quality of selenium enriched nutritious cereals were the best. Selenium loss in triticale was the lowest.
引文
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[24]林存亮,李鸿文,石培春,等.黑小麦品种(系)加工品质性状和蒸煮食品加工品质特性研究[J].新疆农业科学,2012(4):610-616
[25]王士苗,张金霞,刘骏,等.黑小麦的营养价值及其加工技术探究[J].农业科技通讯,2018(5):203-204
[2]王程.富硒食品生产的新策略--化学修饰法大量制备含硒蛋白质[J].食品研究与开发,2016(21):4
[3]武芸.富硒黑木耳营养成分研究[J].食品科学,2008,29(8):87-90
[4]于章龙,刘瑞,宋昱,等.黑系列黑小麦营养品质分析[J].麦类作物学报,2018(5):558-562
[5]刘光利,刘骏,简俊涛,等.黑小麦研究现状及其发展制约因素分析[J].农业科技通讯,2018(2):28-29
[6]苏卓勋.黑小麦76号抗性、营养成分与产量研究[J].新疆农垦科技,2015,38(8):12-14
[7]裴自友,孙玉.黑小麦76号及其开发利用[J].中国乳业,1997(8):16
[8]白云凤,侯变英,孙善澄,等.黑粒小麦醇溶蛋白指纹图谱及其遗传分析[J].麦类作物学报,2002,22(2):22-25
[9]孟雅宁,兰素缺,张业伦,等.蓝、紫粒小麦遗传资源的染色体组型及生物学特性分析[J].河北农业科学,2011,15(2):81-84,161
[10]孙元琳,仪鑫,李云龙,等.复合全谷物挤压膨化产品的配方优化研究[J].中国粮油学报,2017(11):47-52
[11]Yan Wen,Zhang Zhengmao,Arhalh Yeresanbay.Nutritional Characteristics and Processing Quality Assessment of Heidasui Black Wheat[J].Food Science,2012,33(19):146-150
[12]王秋叶,张建成,姚景珍.河东乌麦526黑小麦品种资源营养学评价[J].陕西农业科学,1999(6):3-5
[13]Lv Shaowei,Wang Xiaobo,Feng Jianyue.Research and Development of Black Wheat Cereal[J].Food and Nutrition in China,2013,19(2):38-40
[14]李庆龙,刘建林,王海滨,等.硒化卡拉胶在小麦粉及其制品中的应用研究[J].粮食与饲料工业,2007(6):10-12
[15]丁文平,甘平洋.硒化卡拉胶预混料在面粉中的添加技术与混合均匀性探讨[J].粮食加工,2007(6):25-26,30
[16]戴舒春,周华生,成恒嵩.硒化卡拉胶中有机硒比率的测定[J].中国食品添加剂,2014(7):188-192
[17]王立新.黑小麦加工品质特性的研究[J].哈尔滨商业大学学报(自然科学版),2004(10):593-596
[18]Wang Haijun,Shen Shiqian,Chen Zebin,et al.The effects on antioxidant activity of black wheat flour under different processing methods[J].Jiangsu Journal of Agricultural Sciences,2017(1):204-209
[19]Dang Bin,Yang Xijuan,Zhang Guoquan.Study on processing quality characteristics of black kernel wheat bran ultrafine powder with flour mixture[J].Cereals&Oils,2010(9):20-23
[20]于章龙,宋昱,谢三刚,等.黑小麦加工优势及开发利用[J].食品研究与开发,2016,37(4):209-211
[21]吕少伟,王晓波,冯建岳.全黑小麦麦片的开发研究[J].中国食品与营养,2013,19(2):38-40
[22]Guo Saiqin,Luo Qingui,Zhang Guoquan,et al.Effect of Peeling on the Main Nutritional and Processing Quality of the Black Wheat[J].Grain Processing,2011(6):14-16,49
[23]燕雯,张正茂,阿尔哈力合·叶热仙巴依.西农黑大穗黑小麦营养特性与蒸煮食品加工品质评价[J].食品科学,2012(19):146-150
[24]林存亮,李鸿文,石培春,等.黑小麦品种(系)加工品质性状和蒸煮食品加工品质特性研究[J].新疆农业科学,2012(4):610-616
[25]王士苗,张金霞,刘骏,等.黑小麦的营养价值及其加工技术探究[J].农业科技通讯,2018(5):203-204