粮油食品科技2025，Vol.33Issue(3)：120-130,11.DOI:10.16210/j.cnki.1007-7561.2025.03.011
过热蒸汽处理对谷物组分性质、食用品质及储藏特性影响研究进展
Research Progress on the Effects of Superheated Steam Treatment on Grain Component Properties,Edible Quality and Storage Characteristics
摘要
Abstract
Superheated steam,as an emerging thermal treatment technology,has garnered significant attention in the field of grain processing due to its high thermal penetration in an oxygen-free environment.This article has reviewed the research progress on the effects of superheated steam treatment on the properties of grain components,edible quality,and storage characteristics.Superheated steam treatment can promote the breaking of disulfide bonds in proteins,altering their conformation,increasing disorder,and enhancing random coil structures.Moreover,the gluten protein network structure can be changed more loose by this treatment,thereby affecting the elasticity and extensibility of the dough.The crystalline structure within starch was also destroyed by superheated steam treatment,promoting the dissolution and swelling of starch molecular chains,causing partial gelatinization of starch,and thus affecting the swelling power and peak viscosity of starch granules.During the treatment process,the presence of an oxygen-free environment helped slow down oxidation reactions and reduce the loss of bioactive substances.The cooking time of grains can be shortened and the production of unpleasant odors can be effectively reduced by superheated steam treatment with high temperature and high permeability.This review also explored the application research of superheated steam technology in inactivating enzyme and grain-related oxidases,and improving the sterilization ability and storage quality of grains.This may provide references for further exploration of the application of superheated steam technology in the field of grain processing in the future.关键词
过热蒸汽处理/谷物/组分性质/食用品质/储藏特性Key words
superheated steam treatment/cereal/component properties/edible quality/storage characteristics分类
轻工业引用本文复制引用
段敏,吴娜娜,刘昆仑,谭斌..过热蒸汽处理对谷物组分性质、食用品质及储藏特性影响研究进展[J].粮油食品科技,2025,33(3):120-130,11.基金项目
"十四五"国家重点研发计划项目"高纤基质全谷物食品加工共性关键技术研究"(2022YFF1100503) （2022YFF1100503）
全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018201、RC1801)National Key Research and Development Project of the 14th Five-year Plan,China"Research on Common Key Technologies for the Processing of High-fiber Matrix Whole Grain Foods"(No.2022YFF1100503) （LQ2018201、RC1801）
National Grain Industry Youth Top notch Talents Service Industry Demand Independent Topic Selection Project(No.LQ2018201,RC1801) （No.LQ2018201,RC1801）
