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投稿时间：2020-05-09
投稿时间：2020-05-09
中文摘要: 使用工业冲击磨对全籽粒小麦进行不同程度的微粉碎并获得全麦粉。通过激光粒径仪获得样品的粒径分布特征，并测量样品中水分、蛋白质、总膳食纤维、脂肪酸值等主要理化指标以及损伤淀粉含量；分别考察不同粒径以及不同包装（铝箔包装、真空铝箔包装和充氮包装）对全麦粉保质期的影响。结果表明，随着粉碎程度的提高（粒径降低），全麦粉中的水分从10.73%降低至9.42%、淀粉由73.14%降低至68.77%，损伤淀粉含量由4.07%逐渐增加至5.74%，灰分和膳食纤维含量在粉碎程度高的样品中有较明显下降；根据脂肪酸值判定样品在室温（25℃）下的保质期逐渐缩短，由50 d降低到27 d。相比铝箔袋包装，充氮包装可延长样品保质期约25%，而真空铝箔包装样品的保质期约为铝箔包装的75%。
Abstract:Whole wheat flour was obtained by pulverizing the whole grain wheat to different degrees in an industrial impact mill.The particle size distribution characteristics of the samples were obtained by laser particle size analyzer，and the proximate composition（such as water，protein，total dietary fiber，fatty acid value，etc.）and damaged starch content in the samples were measured.The effects of different particle size and packaging（aluminum foil，aluminum foil vacuum and nitrogen filled packaging）on the shelf life of whole wheat flours were investigated.The results showed that with the increase of pulverizing degree （decrease of particle size），the content of water and starch in whole wheat flour were decreased from 10.73% to 9.42%，and from 73.14% to 68.77%，respectively，and the damaged starch content was gradually increased from 4.07% to 5.74%.Noticeable reductions in the content of ash and dietary fiber were found in the sample with high-strength grinding.Moreover，the shelf life of these samples at room temperature（25 ℃）was shortened from 50 d to 27 d.Compared with aluminum foil packaging，nitrogen-filled packaging prolonged the shelf life of samples by about 25%，while the shelf life of vacuum aluminum foil packaging samples was decreased to about 75% of that of the aluminum foil packaging.
文章编号：202021012 中图分类号： 文献标志码：
基金项目:国家重点研发计划（2018YFD0401002）
| 作者 | 单位 |
| 杜昱蒙，刘泽龙，刘芯羽，任晨刚，任国宝，王满意 | 中粮营养健康研究院，北京102209；北京工商大学食品与健康学院，北京100048；营养健康与食品安全北京市重点实验室，北京102209；老年营养食品研究北京市工程实验室，北京102209 |
| Author Name | Affiliation |
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