摘要
研究了挤压膨化对小麦胚的贮藏稳定性及加工性能的影响。结果表明：挤压膨化处理可以明显地降低麦胚中酶的活力，防止麦胚变质，提高小麦胚的贮藏稳定性。在常温下保存３０ ｄ 后，挤压膨化处理的麦胚中游离脂肪酸含量仅为９７６０ ｍｇ ＫＯＨ／１００ ｇ 麦胚，而未经处理的小麦胚中游离脂肪酸含量高达３４６６３ ｍｇ ＫＯＨ／１００ ｇ 麦胚。
The effect of extrusion process on the preservation and the function of wheat germ was researched. The results showed that the enzymes of the wheat germ were inactivated and the stability of the wheat germ was improved. The contents of free fatty acids in the wheat germ after stored for 30 days were reduced from 346.63 mg KOH to 97.60 mg KOH per 100 grams wheat. Meanwhile the function of the wheat germ was improved by the extrusion processing.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第10期44-46,共3页
Cereal & Feed Industry
关键词
小麦胚
膨化
挤压膨化
加工
wheat germ extrusion free fatty acids
