摘要
采用连续微波加热(560 W)对麦麸进行稳定化处理,回添制备全麦粉。重点研究了麸皮含水量、微波时间及物料厚度对全麦粉脂肪酶和脂肪氧化酶酶活的影响,采用正交设计优化微波稳定化条件。结果表明:麸皮的较佳处理参数为,处理时间3 min、麸皮含水量20%、厚度3 cm,处理后的麸皮水分降到7%左右,稳定化后全麦粉酶活降到未处理的8%以下,微波稳定化效果显著。
Wheat bran was treated by continuous microwave heating under the power of 560 W to increase the stability and added back to the whole wheat flour. Effects of wheat bran moisture content, microwave processing time and thickness on the activity of lipase and lipoxygenase were investigated, and orthogonal experiments were employed to optimize the best parameter of microwave stabilization process. The results showed that optimum conditions of mi- crowave processing was 180s, bran moisture content 20% , thickness 3cm. Under the optimal condition, the residual moisture content of wheat bran was about 7% and the residual activity of lipase and lipoxygenase were below 8%. The results showed a remarkable effect.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第11期121-125,共5页
Food and Fermentation Industries
基金
国家自然科学基金(31301567)
关键词
全麦粉
微波
稳定化
whole wheat flour
microwave
stabilization
