预处理对混合杂粮粉灭酶效果及面条品质的影响

Effect of Pretreatment on Enzyme Inactivation Efficiency and Noodle Quality of Mixed Grains

针对谷物中的油脂哈败会影响到谷物制品的品质和货架期的问题,本文采用蒸制、炒制、膨化三种预处理方式处理六种谷物杂粮混合原料,比较三种方式对于过氧化物酶和脂肪氧化酶的灭酶效果,并对制成的全谷物杂粮挂面进行品质分析,通过质构,感官,RVA糊化特性进行综合评价。综合灭酶效果和品质特性,膨化预处理的谷物杂粮基本灭酶完全,有助于贮藏,无豆腥味,制成面条口感最佳,可作为全谷物杂粮面条粉的最佳预处理方式。

For grain oil rancidity will affect the quality and shelf life of the problem of cereal products, steamed, fried, puffed three kinds of pretreatment process of six kinds of cereal ingredients, comparison of three ways for the inactivation effect of peroxidase and lipoxygenase, and made of whole grain cereals Hanging noodles quality analysis, by texture, sensory evaluation, RVA pasting characteristics. The results showed that the best pretreatment way of the whole grain noodle powder was swelling treatment.