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臭氧处理对小麦粉品质特性影响的研究进展

  • 任秀娟 ,
  • 张剑 ,
  • 张伟峰 ,
  • 安艳霞
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  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
第一作者:硕士研究生(张剑教授为通信作者,E-mail:zz_zhangjian1973@126.com)

收稿日期: 2022-04-20

  修回日期: 2022-06-08

  网络出版日期: 2023-05-16

基金资助

河南省科技攻关项目(202102110133);特殊创新基金(KJCX2019C04)

Research progress on effects of ozone treatment on quality characteristics of wheat flour

  • REN Xiujuan ,
  • ZHANG Jian ,
  • ZHANG Weifeng ,
  • AN Yanxia
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  • 1(College of Food Science and technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Village, Zhengzhou 450002, China)

Received date: 2022-04-20

  Revised date: 2022-06-08

  Online published: 2023-05-16

摘要

臭氧因具有安全、无污染的特点,被广泛应用于现代食品工业。该文综述了臭氧处理降低面粉中微生物含量及真菌毒素的作用,分析其对面粉蛋白质、淀粉、脂质等理化指标的作用机理,对湿面筋含量、面团流变学特性、脂肪酸值等品质指标的影响,概述其相关机理,以期为臭氧在面粉工业化生产中的应用提供参考。

本文引用格式

任秀娟 , 张剑 , 张伟峰 , 安艳霞 . 臭氧处理对小麦粉品质特性影响的研究进展[J]. 食品与发酵工业, 2023 , 49(8) : 303 -309 . DOI: 10.13995/j.cnki.11-1802/ts.032061

Abstract

Ozone is widely used in the modern food industry because of its safety and pollution-free characteristics. This paper summarized the ozone treatment to reduce microbial content in flour and mycotoxins, analyzed its flour protein, starch, lipid, and other physical and chemical indexes of the mechanism, the wet gluten content, dough rheological properties, the influence of the quality indexes such as fatty acid value, and outlined the related mechanism, to provide a reference for the application of ozone in flour industrial production.

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