摘要
主要研究超高压对麦麸及其植酸含量变化的影响。通过单因素试验研究料水比、处理时间、处理压力对麦麸中植酸含量的影响趋势。以麦麸中植酸含量为考察参数,确定超高压处理麸皮的最优工艺:料水比为1∶5(g/mL),处理时间为18 min,处理压力为450 MPa。采用该工艺处理的麦麸,植酸含量为2.51 g/100 g,且在扫描电镜下观察,麦麸体积增大,表面疏松且有片状分层结构,这有助于提高麦麸的加工品质。
The effects of ultra-high pressure on the changes of wheat bran and its phytic acid content were studied..The effects of material water ratio, treatment time and treatment pressure on the phytic acid content of wheat bran were studied by single factor experiment. Taking the phytic acid content of wheat bran as the parameter to determine,the optimal process for ultra-high pressure treatment of bran were as follows: the ratio of material to water was 1∶5(g/mL), the treatment time was 18 min, and the treatment pressure was 450 MPa. The wheat bran, which treated by this process, had the lowest content(2.51 g/100 g)of phytic acid, and observed under scanning electron microscopy (SEM), the wheat bran volume increased, the surface was loose and had a flaky layer structure, which helped to improve the processing quality of wheat bran.
作者
任顺成
万毅
李丹
REN Shun-cheng;WAN Yi;LI Dan(National Engineering Laboratory of Wheat & Corn Further Processing,Henan University of Technology, Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第7期29-33,共5页
Food Research and Development
基金
小麦和玉米深加工国家工程实验室开放课题(NL2016005)
关键词
麦麸
超高压
工艺参数
植酸
扫描电镜
wheat bran
ultra-high pressure
process parameters
phytic acid
scanning electron microscopy (SEM)
