食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 186 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036988

研究报告

三种改性方式对全谷物玉米粉营养成分及加工特性的影响

  • 吴卓昊 ,
  • 宋春丽 ,
  • 董强 ,
  • 任健
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  • 1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
    2(黑龙江省玉米主食工业化工程技术研究中心,黑龙江 齐齐哈尔,161006)
    3(齐齐哈尔市检验检测中心,黑龙江 齐齐哈尔,161005)
第一作者：硕士研究生(任健教授和董强高级工程师为共同通信作者,E-mail:renjian1970789@163.com;410305915@qq.com)

收稿日期: 2023-08-07

  修回日期: 2023-10-19

  网络出版日期: 2024-10-14

基金资助

黑龙江省重点研发计划(2022ZX02B17);黑龙江省植物性食品加工技术优势特色学科科技攻关项目(YSTSXK202201)

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Effects of three modification methods on nutritional components and processing properties of prepared whole-grain corn flour

  • WU Zhuohao ,
  • SONG Chunli ,
  • DONG Qiang ,
  • REN Jian
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  • 1(College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China)
    2(Heilongjiang Engineering Research Center of Corn Staple Food Industrialization, Qiqihar 161006, China)
    3(Qiqihar Inspection and Testing Center, Qiqihar 161005, China)

Received date: 2023-08-07

  Revised date: 2023-10-19

  Online published: 2024-10-14

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摘要

该文研究了超微粉碎、挤压膨化、乳酸菌发酵3种改性方式对全谷物玉米粉营养成分与加工特性的影响,为不同改性玉米粉在不同主食产品中的潜在应用提供了理论依据。结果表明,3种改性粉中,超微粉碎粉的蛋白质含量(5.90%)、慢消化特性改善最为显著,适合保留玉米原本营养、慢消化需求食品中添加;挤压膨化粉的持水力、持油力(5.16 g/g、1.22 g/g)、凝胶能力(3.24 g/g)、溶解度(7.5%)、弹性(2.62 mm)和胶黏性(1.03 N·mm)改善最为显著,适合冲调类、黏弹性高的食品中添加;发酵粉的淀粉含量(83.62%)、膨润力(6.43%)、灰分含量(0.44%)、弹性模量和黏性模量、粉体色泽改善最为显著,适合面制品中添加。该研究结果表明,3种不同方式改性的玉米粉在营养成分与加工特性方面存在显著差异,这为选择性地将全谷物玉米粉用于不同类型主食类食品提供理论依据与技术支撑。

关键词： 超微粉碎; 挤压膨化; 乳酸菌发酵; 全谷物玉米粉; 加工特性

本文引用格式

吴卓昊 , 宋春丽 , 董强 , 任健 . 三种改性方式对全谷物玉米粉营养成分及加工特性的影响[J]. 食品与发酵工业, 2024 , 50(18) : 186 -193 . DOI: 10.13995/j.cnki.11-1802/ts.036988

Abstract

The effects of three modification methods, namely ultrafine grinding, extrusion, and Lactobacillus fermentation, on the nutritional components and processing characteristics of whole-grain corn flour were studied aimed at providing a theoretical basis for the potential application of different modified corn flour in different staple products.Results showed that the protein content (5.90%) and slow digestion characteristics of the ultrafine grinding flour significantly improved, indicating that the prepared flour was suitable for keeping the original nutrition of corn and slow digestion.The water-holding capacity and oil-holding capacity (5.16 g/g and 1.22 g/g), gel capacity (3.24 g/g), solubility (7.5%), elasticity (2.62 mm), and adhesiveness (1.03 N·mm) of the extruded flour significantly improved, and it was suitable for adding to foods with high viscosity and elasticity.The starch content (83.62%), swelling power (6.43%), ash content (0.44%), elastic component, viscous component, and powder color from Lactobacillus fermentation powder significantly improved, therefore it was suitable to be added to flour products.Results showed that there were remarkable differences in nutritional components and processing characteristics of corn powder modified in three different ways, which could be selectively used for different types of staples.The results could provide a theoretical basis and technical support for expanding the application scope of whole-grain corn flour products.

Key words： ultrafine grinding; extrusion; Lactobacillus fermentation; whole-grain corn flour; processing properties

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