摘要
以黑青稞全麦为原料,采用蒸汽热烫联合机械粉碎处理制备黑青稞全麦粉,分析了全麦粉吸水指数、水溶解指数、总酚含量、色度、热特性、糊化特性和体外消化性等指标变化。结果表明:蒸汽热烫处理使黑青稞全麦粉吸水指数升高、水溶解指数升高、总酚含量降低、亮度值升高,处理后的粉体糊化焓值整体下降、峰值黏度升高,但过度粉碎又会引起淀粉颗粒和功效成分被破坏,处理后粉体的体外消化率提高。综合评价,蒸汽热烫处理能够改善黑青稞全麦粉溶解性差、不易消化的问题,且结合适度的粉碎措施,能够以较低成本解决青稞营养和适口性不能兼顾的问题。
The whole black highland barley powder (BHBP) was treated by steam blanching combined with mechanical grinding,and the changes of water absorption index (WAI),water solubility index (WSI),total phenol content (TP),color,thermal property,gelatinization property and in vitro digestibility of BHBP were analyzed.The results showed that WAI,WSI and lightness value of BHBP were increased by steam blanching treatment,TP content decreased.The gelatinization enthalpy of the treated powder decreased on the whole,and the peak viscosity was increased.However,excessive grinding would cause the destruction of starch particles and functional components.The in vitro digestibility of powders was improved after treatment.Comprehensive evaluation shows that steam blanching treatment can improve the problem of poor solubility and indigestibility of BHBP,and combined with appropriate grinding,it could solve the problem that the nutrition and palatability of highland barley cannot be taken into account at a lower cost.
作者
白术群
王晓东
李卢
李喜宏
贾红霞
BAI Shuqun;WANG Xiaodong;LI Lu;LI Xihong;JIA Hongxia(COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin LYJN Gas Equipment Incorporated Corporation,Tianjin 300457,China)
出处
《食品科技》
CAS
北大核心
2021年第11期149-154,共6页
Food Science and Technology
基金
天津市重点研发计划项目(18YFYSZC00030)。
关键词
黑青稞
蒸汽热烫
机械粉碎
粉体特性
black highland barley
steam blanching
mechanical grinding
powder properties
作者简介
白术群(1967-),男,高级工程师,研究方向为粮油食品加工;通信作者:李喜宏。
