核农学报2018，Vol.32Issue(6)：1144-1152,9.DOI:10.11869/j.issn.100-8551.2018.06.1144
小麦胚芽红外干燥工艺优化及其对贮藏品质的影响
Optimization of Infrared Drying for Wheat Germ and Its Effects on the Storage Quality
摘要
Abstract
In order to reduce the lipase and lipoxygenase activity in wheat germ,and improve the storage stability,the single factor experiments was used to explore the effects of heating temperature,material loading,and distance om drying characteristics.Then infrared drying process parameters were optimized by response surface analysis,and the optimal infrared drying parameters were determined as follows,heating temperature 100 ℃,material loading 1 kg·m-2 and distance 15 cm.Combined with microstructure,lipase activity,fatty oxidase activity,acid value,peroxide value and TBA,the quality changes of wheat germ in fresh,infrared drying and hot air drying were compared.The results showed that the drying processing could significantly increase the activity of lipase and lipoxygenase.When the storage days reached 75 d,the acid value,peroxide value and TBA value of the wheat germ after infrared drying were 52.49 mg·g-1,18.75 meq·kg-1,and 4.58 mg·g-1,respectively,which were significantly lower than those of the hot air drying group and fresh group (P ＜ 0.05).It demonstrated that the infrared drying processing was preferred to maintain the quality of wheat germ during storage.The resuhs could provide the relevant theoretical basis for the storage and production of wheat germ.关键词
小麦胚芽/红外干燥/脂肪酶/脂肪氧化酶/贮藏品质Key words
wheat germ/infrared drying/lipase/lipoxygenase/storage quality引用本文复制引用
张建友,洪灿东,戚雅楠,吕飞..小麦胚芽红外干燥工艺优化及其对贮藏品质的影响[J].核农学报,2018,32(6):1144-1152,9.基金项目
浙江省重大科技专项重点农业项目(2050C02045) （2050C02045）
