小麦胚微波稳定化工艺参数初探

Study on the technological parameters for wheat germ stabilization with microwave

研究了微波功率、处理时间、小麦胚原料水分对小麦胚的脂肪酶活力及其储藏稳定性的影响。结果表明,微波处理可钝化小麦胚的脂肪酶,有利于小麦胚的储存;水分在微波稳定小麦胚过程中起着重要的作用,适当提高水分有助于小麦胚吸收微波能量,加快酶失活速率,提高小麦胚储藏稳定性。

The effect of microwave power, time, moisture content on wheat germ lipase activity and storage capacity was studied. The results showed that microwave radiating can inactivate wheat germ lipase and prolong its storage time, Moisture content was the most notable factor, the proper higher moisture content enhanced the microwave absorption and thus improved lipase activity losing and wheat germ storage stabilization,