摘要
以白藜麦、红藜麦、黑藜麦为试验原料,以藜麦中蛋白质、淀粉、脂肪、粗纤维的含量为评价指标,主要探讨了藜麦在炒制温度为100℃的条件下分别炒制2、4、6、8、10 min后营养成分的变化规律。结果表明:藜麦中营养成分的含量与其粒色相关,并且随着炒制时间的延长,蛋白质、淀粉含量逐渐减少,脂肪、粗纤维含量逐渐增加。研究结果为新型藜麦炒制产品的研发提供了理论依据。
Using white quinoa,red quinoa and black quinoa as experimental materials,and the contents of protein,starch,fat and crude fiber in quinoa were taken as evaluation indexes.The changes of nutritional components of quinoa were mainly discussed after frying for 2,4,6,8,10 min at 100 ℃.The results showed that the content of nutrients in quinoa was related to its grain color,and with the increase of frying time,the content of protein and starch decreased gradually,the content of fat and crude fiber increased gradually.The results provided a theoretical basis for the research and development of new quinoa stir fried products.
作者
姜倩倩
董晓静
徐红梅
金征宇
JIANG Qian-qian;DONG Xiao-jing;XU Hong-mei;JIN Zheng-yu(Yantai Institute of Technology,Yantai 264000,Shandong,China;Longkou No.1 Middle School,Longkou 265700,Shandong,China;Jiangnan University,The State Key Laboratory of Food Science and Technology,Wuxi 214122,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2022年第11期52-54,共3页
Cereals & Oils
基金
山东省高校科研计划项目(J18RB027)
青年科技基金项目(2019QNJJB05)
烟台市校地融合发展项目(康养功能食品研发推广与康养产业发展服务平台)
烟台理工学院院校研究课题(2021JXYJP04)
烟台理工学院食品加工及材料研发学术团队(2021XSTD02)
烟台市科技创新发展计划项目(2022YT06000637)。
关键词
热处理
炒制
藜麦
营养成分
粒色
heat treatment
frying
quinoa
nutrient composition
grain color
