摘要
就干热空气、湿蒸汽、微波及湿蒸汽耦合微波的不同处理条件对麦胚贮藏稳定性的影响进行了研究。结果表明,湿蒸汽耦合微波处理方法可有效降低麦胚脂肪氧化酶的活力,即常压湿蒸汽处理5 min后再经320 W微波处理3 min,其相对酶活力仅为3.7%;同时,贮藏期间的AV、POV、MDA指标明显优于对照样,因此大大延长了麦胚的贮藏期。
The article investigated the stabilization of wheat germ dealing with dring in oven, steam, microwave and steam combines with microwave. The results showed that steam combines with microwave declined the lipoxidase activity; relative activity was only 3.7 % with atmospheric steam treated 5 min and 320 W microwave treated 3 min. Menwhile, the AV, POV, MPA indication in storage time is superior to the comparison, so pretended its storage properties.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期140-143,共4页
Food Research and Development
