麦胚稳定化处理的研究

Stabilization Treatment of Wheat Germ

采用3种不同处理方式对麦胚进行稳定化处理研究,以期为综合开发利用小麦胚芽提供科学依据。以新鲜小麦胚芽为原材料,研究了焙烤、微波和常压蒸汽加微波综合3种提高新鲜小麦胚芽稳定性的方法,即对麦胚水分含量、色泽、气味、口感、脂肪酶和脂肪氧化酶酶活的影响,得出3种不同稳定化处理方式下各自的最佳处理条件,结果表明:焙烤处理最佳的处理条件为250℃4 min、最佳的微波处理为640 W 4 min、最佳的常压蒸汽加微波综合法为常压蒸汽5 min加800 W微波4 min。再按照3种不同的最佳处理条件稳定化处理麦胚后于50℃恒温培养箱中进行加速储藏稳定性试验,以酸价和过氧化值作为评价指标,结论得出最佳处理方法是常压蒸汽加微波综合法,经综合法处理后的麦胚真空包装于室温(20℃)下可安全储藏8个月左右,且麦胚经综合法处理前后基本营养成分变化不大。

Using three different treatment methods to study the stabilization of wheat germ,we aim to provide a basis for the comprehensive development and utilization of wheat germ.In this experiment,fresh wheat germ was used as raw material to study three methods(baking,microwave and synthesis of atmospheric steam and microwave)enhancing the stabilization of wheat germ,and the effects on moisture content,color,smell,taste,lipase and lipoxygenase activity of wheat germ were studied.The best condition under each of the three stabilization treatment methods was obtained.The results showed that the best processing condition for baking treatment was under 250℃ for 4 min,the best condition for microwave treatment was under 640 W for 4 min,and the best condition for atmospheric steam plus microwave was under atmospheric steam for 5 min plus 800 W microwave for 4 min.Then,the wheat germ was stabilized under the optimal condition of the three treatment methods and subject to an accelerated storage stability test in a constant temperature incubator at 50℃.Taking AV and POV as evaluation indexes,the best treatment method was atmospheric steam plus microwave,after this treatment,the vacuum packed wheat germ could be safely stored for 8 months at room temperature(20℃),and there was only little difference of the basic nutrient composition of the wheat germ before and after the treatment.