小麦胚芽、糊粉层在主食品中的应用

阐述了小麦胚芽和糊粉层富含的多种营养活性成分,并在原面粉中添加一定比例的胚芽粉、糊粉层粉制作馒头、面条,探讨添加胚芽粉、糊粉层粉后馒头、面条的加工性能、营养和食用品质。     

小麦胚芽添加量对面条品质影响的研究

以小麦胚芽和面粉为原料,研究不同小麦胚芽添加量(0%、5%、10%、15%、20%)对面条品质(吸水率、断条率、蒸煮损失率、硬度等)的影响。结果表明:小麦胚芽的添加对面条断条率没有影响,但会使面条最佳蒸煮时间和吸水率下降,面条蒸煮损失率呈现V型变化趋势。此外,随着小麦胚芽添加量的增加,面条的硬度、胶黏性及咀嚼性均先增大后减小,但面条黏着性先减小后增大,而弹性及黏聚性则无显著性变化。在小麦胚芽添加量为5%~10%时,面条的感官评分最高。     

营养强化玉米馒头粉的研究

在玉米馒头粉中添加（强化）复合营养素：维生素B，3．5mg／kg，B2 3．5mg／kg，尼克酸35mg／kg，叶酸2．0mg／kg，钙1000mg／kg，铁20mg／kg，锌25mg／kg，赖氨酸复合盐1．8g／kg，与对照组比较．对其流变学特性、营养品质做了基础分析，并进行了馒头和面条制作试验。研究表明：强化复合营养素使玉米馒头粉面团的稳定时间有所降低，但对面团的拉伸特性有一定的改善作用；玉米馒头粉强化复合营养素对馒头和面条的感官品质及内部质构没有产生明显的不良影响；玉米馒头粉营养强化后，其维生素、矿物质和赖氨酸等营养素含量明显提高。     

小麦胚芽对面粉质量及面条品质的影响

试验将小麦胚芽按不同比例添加到面粉中,通过常规理化检测、粉质拉伸试验、面条蒸煮试验来分析评判小麦胚芽对面粉品质的影响。结果表明:添加小麦胚芽会增加面粉灰分、降低白度、弱化面团的流变强度,使面团流变学特性变差;面粉中含有质量分数不大于2.0%的小麦胚芽对面条品质的改善较明显。     

小麦胚芽起酥油的制备及其应用的研究

以小麦粉为基料,加入一定量的燕麦粉,同时利用酯交换后的小麦胚芽起酥油替代传统氢化油脂制作燕麦饼干。研究了燕麦粉、油脂和木糖醇对酥性饼干品质的影响。在单因素试验的基础上,通过响应面法优化得出产品的最佳配方为:燕麦粉30%、小麦胚芽起酥油31%和木糖醇30%,制作的饼干与市售饼干相比硬度适中、酥脆性较好。小麦胚芽起酥油中反式脂肪酸含量仅为0.11%,维生素E含量高达258.4 mg/100 g。     

中国传统主食面条的研究概述

面条是我国的传统面食,也是中国的宝贵文化遗产。面条与小麦品种和小麦粉品质的关系密切,而且面条的制作与加工工艺、面条中的添加组分对面条品质的影响较大。简要介绍了面条与小麦品种和小麦粉品质的关系,面条的制作与加工工艺、面条中的添加组分对面条品质的影响及新型面条的研究开发现状。     

小麦胚芽VE的微波萃取工艺和神经网络模型的研究

本文研究了微波萃取小麦胚芽中维生素E的方法。考察了溶剂浓度，微波萃取时间，液固比，预浸取时间对萃取率的影响。与常规萃取方法相比，当小麦胚芽5g，液固比6：1(V／W)，微波功率468W时，微波萃取时间2min，乙醇浓度50％时，维生素E的萃取率可达到16．65mg／100g，其效率远大于常规萃取方法。因此微波萃取小麦胚芽中维生素E具有时间短，效率高的特点。本文还运用取得的实验数据建立了小麦胚芽中VE微波萃取的BP神经网络模型。并验证了模型的正确性。     

小麦胚芽纳豆的制作

小麦胚芽纳豆是在传统纳豆制作基础之上,在原料中添加一定量的小麦胚芽,制作出氨味小、营养价值更高的新品纳豆。文章主要从纳豆的发酵工艺入手,通过单因素试验及正交试验,依据感官评定及粘多糖的产率,确定小麦胚芽纳豆的最佳制作工艺。结果表明:大豆和胚芽的质量比为4∶1,接种量为14%,发酵时间为22h,发酵温度为37℃,再经过低温后熟后制作出的小麦胚芽纳豆感官评分最高,粘多糖产率也高于传统纳豆。     

β-葡聚糖酶对大麦-小麦混合粉面条物理特性及感官品质的影响

以大麦全粉与小麦粉质量比为4:6的混合粉制作面条,研究不同添加量β-葡聚糖酶(0、300、500、700、900、1100 mg/kg)对混合粉糊化特性、面条质构特性、色泽、蒸煮品质等物理特性及感官品质的影响。结果表明:在300 mg/kg时混合粉的峰值粘度、最低粘度、崩解值、最终粘度、回生值、峰值时间降低幅度最大,降幅分别为313.33 cP、211.67 cP、101.66 cP、341.7 cP、129.34 cP、0.24 min;β-葡聚糖酶的添加可改善生面条的质构特性,硬度、咀嚼性、回复性分别降低了29.17%、33.10%、12.44%,感官评价综合得分呈上升趋势;当β-葡聚糖酶添加量≥300 mg/kg时,面片的亮度显著下降;添加量为1100 mg/kg时,蒸煮损失由空白组的7.97%显著降低到7.10%;感官评价总体可接受度为5.7。综合表明,适量β-葡聚糖酶的添加能够改善大麦-小麦混合粉面条的品质,可考虑将其作为大麦-小麦混合粉面条的改良剂。     

健康安全的新型脂肪酶在面制品中的增白应用研究

通过脂肪酶在馒头、面条中的应用实验,研究微生物脂肪酶对面制品白度的影响。结果表明,LBK—B4000脂肪酶添加量为3mg／kg时,面团白度改善非常明显,色差仪分析馒头白度从86．913（对照组）提高到88．944,而当添加量超过3mg／kg时,该脂肪酶对馒头白度的改善趋于平缓。LBK—B4000脂肪酶对面条面片也有明显的增白效果,在1mg／kg一5mg／kg的添加范围内,面片白度随其用量的增加而不断提高,5mg瓜g时达到最大;而当添加量超过5mg／kg时,面片白度提升趋于平缓。对4种不同来源的脂肪酶进行应用效果比较,结果表明,在同样3mg／kg添加量的条件下,4种脂肪酶对馒头、面条的增白效果存在一定差异,其中相对空白组,LBK—B4000脂肪酶的增白效果最显著,完全能取代过氧化苯甲酰等传统化学增白剂,在面制品中有广阔的应用前景。     

富铬灵芝胡萝卜挂面加工工艺研究

研究了富铬灵芝胡萝卜挂面加工过程中富铬灵芝汁、食用碱面、胡萝卜浆及食盐用量对挂面品质的影响。结果表明：影响挂面品质因素大小依次为富铬灵芝汁〉食用碱面〉胡萝卜浆〉食盐。通过正交试验设计确定了富铬胡萝卜挂面加工的最佳配方为：小麦粉100kg，富铬灵芝汁8kg，胡萝卜浆2kg，鸡蛋4kg，食用碘盐2kg，食用碱面0．15kg。     

Study and development of a defatted wheat germ nutritive noodle

By using a mixture of defatted wheat germ flour (DWGF) and wheat flour in a suitable ratio with appropriate amounts of additives, a special kind of nutritive noodle has been developed and is described in this paper. The effects of various dose of DWGF on the stiffness and stretch characteristics of the noodles were studied, and the optimum formula for the defatted wheat germ nutritive noodle was determined. The results showed that the appropriate amount of DWGF was 15%, the nutritive content, such as amino acids, minerals, etc., and quality characteristics, such as stretch, of the defatted wheat germ nutritive noodles were very good.     

罐罐面品质特性的改良初探

以蔗糖酯、单甘酯、谷朊粉、瓜尔豆胶、葡萄糖氧化酶为添加荆,采用单因素及多因素研究方法对罐罐面进行有针对性的品质改良,并配制成复合型面粉品质改良荆,可以显著地改善面粉的加工特性及罐罐面品质.罐罐面品质改良复合添加剂的最佳配方为:蔗糖酯0.4%、单甘酯0.1%、谷朊粉7.5%、瓜尔豆胶0.4%、葡萄糖氧化酶40mg/kg,此时面条感官评价最高得分为93.2分.     

几种添加物对全麦湿面蒸煮品质和感官品质的影响

以麦麸、小麦胚芽和小麦粉为原料制作全麦面条,比较不同食品添加剂(食盐、谷朊粉、黄原胶)对全麦湿面品质的改良效果,并考察不同添加剂之间的复配效果。结果表明:食盐、谷朊粉和黄原胶均可以改善面条的蒸煮品质并提高全麦面条的感官评分,其中食盐的最适添加比例为1%~2%,谷朊粉的最适添加比例为1.5%~2.5%,黄原胶的最适添加比例为0.15%~0.2%,两种或者三种添加剂经过复配后面条的品质要明显好于单独添加一种添加剂,其中黄原胶和食盐的复配对降低面条的蒸煮损失率效果最明显,三种添加剂复配之后感官评分最高。     

Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products

ABSTRACT: We studied the sensory acceptability of products made from iron- and zinc-fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO₄/kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO₄ or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9-point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO₄. We conclude that foods prepared from zinc-fortified wheat flour should be well accepted.     

酶解花生蛋白在面条加工中的应用

以脱脂花生蛋白粉为原料,用乙醇溶液浸制备花生浓缩蛋白,制得的花生浓缩蛋白再经菠萝蛋白酶解,得到的浓缩酶解蛋白与小麦粉混合,并添加一定比例的谷氨酰胺转移酶,通过正交试验及感官评定确定最佳的工艺条件。结果表明：浓缩酶解花生蛋白添加比例为8%时,谷氨酰胺转移酶量为900U/kg时,面条质感最好。添加酶解后花生浓缩蛋白能有效改善面条品质,提高其营养价值。     

Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (<Emphasis Type="Italic">Punica granatum</Emphasis> L. var. Malas) Peel Extract

The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new product. The total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity varied from 4.07 to 8.61 mg GAE/g and from 23.20 to 95.16%, respectively. The white salted noodle fortified with 1.50% PPE had the highest antioxidant activity among all prepared noodles. The fortified noodles showed significant (p ≤ 0.05) differences in terms of color and textural properties as compared to the control noodle. The fortified white salted noodles had a light brown color with a soft texture, whereas the fortified yellow alkaline noodles were substantially darker and harder than the white salted noodles. The fortified white noodles had a shorter optimum cooking time than the yellow noodles. The addition of PPE to the formulation of both noodles led to a reduction of pH. The current study revealed that the fortified noodles had more homogeneous and compact microstructure than the control noodle. There was no significant difference (p > 0.05) between the overall acceptability of both fortified noodles.     

Development and optimization of fish‐fortified instant noodles using response surface methodology

Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D‐optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum.     

麦胚中营养成分及总黄酮含量的测定

本文测定了麦胚中各种营养成分和总黄酮含量,结果显示,各种营养素含量均较其他谷类粮食丰富,尤以蛋白质、锌、铁、铜、锰、维生素B_1及维生素E最为显著;脂肪含量较高,且56％的为必需脂肪酸亚油酸;麦胚中也含有较多的膳食纤维;总黄酮含量为222. 39mg/kg,故麦胚亦是黄酮类化合物的良好来源。     

毛细管电泳-非接触式电导检测器测定小麦粉、粉丝中甲醛次硫酸氢钠残留

采用毛细管电泳-非接触式电导检测器,建立小麦粉、粉丝中非食用物质甲醛次硫酸氢钠（吊白块）残留的直接测定方法。本方法无需将甲醛次硫酸氢钠转化为甲醛,其测定结果不受食品中甲醛本底含量的干扰。本方法采用水超声提取,甲醛次硫酸氢钠在1.00～200 μg/mL质量浓度范围内呈线性关系（r2=0.999 8）,在小麦粉、粉丝中的定量限为10 mg/kg;加标量为20～100 mg/kg时,加标回收率为84.0%～94.7%,相对标准偏差小于5%。本方法操作简单、快速,准确可靠,为小麦粉和粉丝中甲醛次硫酸氢钠的检测提供了新的技术手段。