食品与发酵工业 >

2026 , Vol. 52 >Issue 12: 426 - 435

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044127

综述与专题评论

过热蒸汽处理对小麦及其加工副产物质量安全影响研究进展

  • 宋云飞 ,
  • 王瑞虎 ,
  • 张璐 ,
  • 李萌萌 ,
  • 杨硕 ,
  • 贺昕 ,
  • 张素成 ,
  • 刘远晓 ,
  • 卞科
展开
  • (河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者:硕士研究生(卞科教授为通信作者,E-mail:kebian_lysp@haut.edu.cn)

收稿日期: 2025-08-03

  修回日期: 2025-10-29

  网络出版日期: 2026-07-17

基金资助

河南省两院院士后备人员培养对象支持经费项目(244500510014);十四五国家重点研发计划项目(2021YFD2100903);大宗粮油食品适度加工全过程安全防控技术研究与应用示范(2023YFF1104600)

收起

Research progress on the effects of superheated steam treatment on the quality and safety characteristics of wheat flour and its processing by-products

  • SONG Yunfei ,
  • WANG Ruihu ,
  • ZHANG Lu ,
  • LI Mengmeng ,
  • YANG Shuo ,
  • HE Xin ,
  • ZHANG Sucheng ,
  • LIU Yuanxiao ,
  • BIAN Ke
Expand
  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2025-08-03

  Revised date: 2025-10-29

  Online published: 2026-07-17

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摘要

过热蒸汽作为一种新型的热处理方式,具有传热效率高、节能环保、安全等优点,近年来已经在小麦热处理中得到广泛研究。为了全面了解过热蒸汽在小麦热处理中的应用状况,并分析过热蒸汽的应用效果、机理和前景。该文对过热蒸汽处理对小麦及其加工副产物质量安全影响研究进展进行了总结和分析。首先,分析了过热蒸汽对小麦粉中淀粉、蛋白质、脂质等主要成分,以及麸皮和麦胚等加工副产物的影响;接着,描述了过热蒸汽对小麦面团流变学特性、小麦粉糊化特性、小麦粉中损伤淀粉含量等加工特性的影响。最后,总结了过热蒸汽在提升小麦安全性中的应用,包括微生物的杀灭、脱氧雪腐镰刀菌烯醇的降解以及酶钝化;然后,在此基础上,展望了过热蒸汽的应用前景,以期为后续进一步拓展过热蒸汽在小麦加工中的应用提供参考。

关键词： 过热蒸汽; 小麦; 小麦粉; 杀菌; 灭酶; 面制品

本文引用格式

宋云飞 , 王瑞虎 , 张璐 , 李萌萌 , 杨硕 , 贺昕 , 张素成 , 刘远晓 , 卞科 . 过热蒸汽处理对小麦及其加工副产物质量安全影响研究进展[J]. 食品与发酵工业, 2026 , 52(12) : 426 -435 . DOI: 10.13995/j.cnki.11-1802/ts.044127

Abstract

As a novel heat treatment method, superheated steam has advantages such as high heat transfer efficiency, energy conservation, environmental protection and safety.In recent years, it has been widely studied in the heat treatment of wheat.To comprehensively understand the application status of superheated steam in the heat treatment of wheat, and to analyze its application effect, mechanism and prospects, this paper summarizes and analyzes the research progress on the impact of superheated steam treatment on the quality and safety of wheat and its processing by-products.Firstly, the effects of superheated steam on the main components of wheat flour such as starch, protein and lipid, as well as on processing by-products such as bran and germ are analyzed.Then, the effects of superheated steam on the rheological properties of wheat dough, gelatinization properties of wheat flour and the content of damaged starch in wheat flour are described.Finally, the application of superheated steam in improving the safety of wheat is summarized, including the killing of microorganisms, the degradation of deoxynivalenol and the inactivation of enzymes.On this basis, the application prospects of superheated steam are prospected, in order to provide a reference for further expanding the application of superheated steam in wheat processing.

Key words： superheated steam; wheat; wheat flour; sterilization; enzyme sterilization; flour-based products

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