冻融对麦苗粉品质的影响

Effect of Freeze-Thaw on Quality of Wheat Seedling Powder

本文利用热风干燥脱水联合超微粉碎大麦苗粉进行冻融试验,探究冻融对麦苗粉品质及气味的影响。结果发现,增加大麦苗粉的冻融循环次数,大麦苗粉亮度值和绿度值增加,黄度值先增大后减小,大麦苗粉堆积密度无明显变化,大麦苗粉的持水性、持油性、膨胀性和溶解性增加,大麦苗粉叶绿素的含量增加,总黄酮的含量先增加后减少,大麦苗粉的感官接受度升高。

The effect of freeze-thaw on the quality and odor of barley seedling powder was studied by hot-air drying and dehydration combined with ultra-micro grinding.The results showed that with the increase of freeze-thaw cycles,the brightness and greenness of barley seedling powder increased,the yellowness first increased and then decreased,but the stacking density of barley seedling powder did not change obviously,the water holding capacity,oil holding capacity,swelling capacity and solubility of barley seedling powder increased,the content of chlorophyll increased,the content of total flavone increased first and then decreased,and the sensory acceptability of barley seedling powder increased.