挤压处理对麸片回添粉储藏品质的影响

Effects of Extrusion Treatment on Storage Quality of Bran Flour

挤压处理是一种有效的稳定化技术。在储藏过程中,经挤压处理后的回添粉中菌落总数、霉菌、脂肪酸值的增长幅度显著低于未经处理的回添粉;还原糖、脂肪酶、总酚的降低率显著低于未处理回添粉,并且高温储藏对回添粉各指标的影响比低温储藏更加显著。

Extrusion processing was an effective stabilization technique.During the storage,after extrusion the total number of colonies,molds,and fatty acids in the bran flour increased significantly lower than that of the untreated flour.Reducing sugar,lipase,polyphenol decreased significantly lower than the untreated flour.And the effect of high temperature storage on the indicators of the bran flour was more significant than the low temperature storage.