小麦加工及面条制造链中的安全质量营养特性研究进展

Reserch Progress on Safety,Quality and Nutritional Characteristics of Food in Wheat Processing and Noodle Manufacturing Chain

小麦加工及面条制造链是指将小麦籽粒制造成面条所需的主要环节依次串联,形成具有上下游关系的链,主要涉及小麦籽粒磨粉,小麦粉加水和面、醒发、压延切条制作为鲜面,鲜面经冷冻形成冷冻面,经干燥形成半干面或挂面,各类生面煮制成为熟面制品。由于上游产品是下游产品的原料,其理化特性将传递至下游环节。研究以标准为基础,按照小麦加工及面条制造链梳理了各环节对应食物(品)的安全、质量、营养三个特性,及对下游环节的影响和演变规律。结果显示,在小麦加工及面条制造链中影响安全及营养特性的主要环节是磨制和烹煮。可能存在的危害物和营养物质在籽粒中的分布不同,在链中演变时受加工组分分离而分流。色素含量、多酚氧化酶活性、蛋白质特性、淀粉特性和挥发性物质等影响面制品色香味形的指标受加工方式的影响规律较为复杂,从链的上游向下游仍呈现出各自的演变规律。标准制订中如能研究并应用这类演变规律,可以使标准体系更合理和科学。

Wheat processing and noodle-making chain refer to the main links connected in series to form a chain with upstream and downstream relationship in order to make wheat grains into noodles.Flour was mixed with water to form a dough,dough resting,rolling cut as fresh noodles,frozen noodles by frozen,dried to form a semi-dry noodles or noodles,all kinds of raw noodles cooked into cooked products.As the upstream product was the raw material of the downstream product,the physical and chemical characteristics of which will be transferred to the downstream link.Besides,the characteristics of food safety,quality and nutrition,as well as the influence and evolution of the downstream links were studied according to the wheat processing and noodle-making chain..The results showed that milling and cooking were main factors affecting the safety and nutritional properties in wheat processing and noodle manufacturing chain.Possible hazards and nutrients were differently distributed in the seeds and are separated by the components of the process as they evolve in the chain.The effects of processing methods on the color,flavor and shape of flour products were more complicated than those of other processing methods,such as pigment content,polyphenol oxidase activity,starch properties and volatile matter,from the upstream to the downstream of the chain still presents their own laws of evolution.Thus,we are able to make the standard system more reasonable and scientific when study and apply this kind of evolution law in the standard-setting is studied and applied by us.