摘要
本文对比研究了四种板栗全粉(自然晾干、鼓风干燥、热泵干燥、真空冷冻干燥方式制备)、低筋小麦粉、高筋小麦粉的基本物理特性、营养特性及加工特性。结果表明:板栗全粉主要成分为淀粉和总糖(总含量占比70%以上),不同干燥方式对板栗全粉各项指标影响程度不同,其中真空冷冻干燥板栗全粉的L值最大、粒径主要分布范围最接近小麦粉,且7种必需氨基酸占总氨基酸的比例(36.90%)、多酚(1.49 mg/100 g)与V_C(11.7 mg/100 g)均最高。小麦粉中赖氨酸相对不足(RCAA<1),但不同干燥方式板栗全粉中赖氨酸、苏氨酸含量相对过剩(RCAA>1)。因此,不同干燥方式所得的板栗全粉应用于小麦粉制品时,能有效丰富产品的氨基酸以及抗氧化营养成分,可优选真空冷冻干燥方式制备的板栗全粉。
The physical,nutrition and processing properties of low-gluten wheat flour,high-gluten wheat flour,four types of chestnut whole flour which wereobtained by natural air drying(ND),blast drying(BD),heat pump drying(PD),vacuum freeze drying(FD)respectively,were compared and discussed. The main components of chestnut whole flour were starch and total sugar(more than 70%).Different drying methods had different effects on various indexes of chestnut whole flour.The color and size distribution of chestnut whole flour by FD was the closest to wheat flour.Chestnut whole flour by FD had better preservation of compounds content(36.90% EAA/AA,1.49 mg/100 g polyphenols and 11.7 mg/100 g V_C)when compared with ND,BD and PD.The contents of lysine and threonine of wheat flour were relatively insufficient(RCAA<1),but the contents of lysine in chestnut whole flour obtained by different drying methods were relatively excessive(RCAA>1).Therefore,it is feasible to apply chestnut whole powder to wheat flour products,which can effectively enrich lysine,threonine,polyphenols and V_C. Chestnut whole powder by FD may be more suitable.
作者
周葵
张雅媛
黄会玲
游向荣
王颖
李明娟
卫萍
ZHOU Kui;ZHANG Ya-yuan;HUANG Hui-ling;YOU Xiang-rong;WANG Ying;LI Ming-juan;WEI Ping(Key Laboratory of Fruits and Vegetables Storage-processing Technology,Agro—food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)
出处
《食品工业科技》
CAS
北大核心
2020年第5期286-292,共7页
Science and Technology of Food Industry
基金
广西科技重大专项(编号:桂科AA17204058-20)
关键词
干燥方式
板栗全粉
小麦粉
品质分析
drying methods
chestnut whole flour
wheat flour
quality analysis
