共查询到18条相似文献,搜索用时 86 毫秒
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试验选取全麦粉为原料,研究了2种不同方式的微波处理(2 000 W,20~80 s和700 W,50~120s)对面粉中微生物和多酚氧化酶(PPO)活性的抑制效果。并验证了2种处理方式对全麦生鲜面中微生物生长速率和褐变速率的延缓作用。结果表明,随微波处理时间的延长,全麦粉中微生物数量和PPO活性均显著下降(P0.05)。微波处理后的全麦粉所制得的生鲜面褐变速率和贮藏前期的菌落总数明显降低,2 000 W处理40 s组全麦生鲜面比700 W处理90 s组表现出更好的颜色贮藏稳定性。 相似文献
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为延长鲜湿米粉货架期,研究了微波处理对鲜湿米粉贮藏品质的影响,将鲜湿米粉经600 W微波功率处理73 s后,与未经微波处理的对照组一同于28 ℃贮藏。结果表明,鲜湿米粉在贮藏过程中感官、含水量、L*值、a*值和蒸煮吸水率总体呈下降趋势,b*值、蒸煮损失率、菌落总数总体呈上升趋势,硬度、弹性、黏聚性和咀嚼性则先增大后减小。对照组贮藏36 h时,感官得分较差,仅为42.28,而处理组60 h时为63.57,仍保持较好感官品质;对照组24 h时,蒸煮吸水率和损失率分别为47.98%和2.43%,与处理组60 h时蒸煮品质类似,分别为43.88%和2.76%;对照组12h时菌落总数达到5.9×106 CFU/g,超过标准限量(8.0×104 CFU/g),而处理组在36 h时达到7.5×105 CFU/g,超过限量要求。综上所述,微波处理在一定程度上能够有效延缓鲜湿米粉贮藏品质劣变。 相似文献
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通过改变挤压膨化的工艺条件,分析了不同膨化条件下紫糯全麦粉的主要理化指标变化情况。结果表明:随着膨化温度、螺杆转速的升高,紫糯全麦粉的膨化度、水溶性指数、总膳食纤维、可溶性膳食纤维以及总酚含量均有所升高,而吸水性指数则有所下降。挤压膨化可使紫糯全麦粉的可溶性膳食纤维含量增加约6%~26%,总酚含量在膨化温度160℃、物料含水量13%时,达到最高1.03mg/g。膨化紫麦粉的WSI和WAI分别比原料提高70%和37%;物料含水量的增加则使水溶性指数和总酚含量下降,吸水性指数及其他指标均有所升高;膨化产品的总抗氧化能力随着膨化温度、物料含水量以及螺杆转速的增加均有所降低。 相似文献
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通过改变挤压膨化的工艺条件,分析了不同膨化条件下紫糯全麦粉的主要理化指标变化情况。结果表明:随着膨化温度、螺杆转速的升高,紫糯全麦粉的膨化度、水溶性指数、总膳食纤维、可溶性膳食纤维以及总酚含量均有所升高,而吸水性指数则有所下降。挤压膨化可使紫糯全麦粉的可溶性膳食纤维含量增加约6%~26%,总酚含量在膨化温度160℃、物料含水量13%时,达到最高1.03mg/g。膨化紫麦粉的WSI和WAI分别比原料提高70%和37%;物料含水量的增加则使水溶性指数和总酚含量下降,吸水性指数及其他指标均有所升高;膨化产品的总抗氧化能力随着膨化温度、物料含水量以及螺杆转速的增加均有所降低。 相似文献
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为探究微波处理小麦籽粒对全麦粉储藏稳定性及品质的影响,对小麦籽粒进行不同微波功率和时间的处理,测定全麦粉储藏特性及品质指标,并对馒头的色泽、比容及感官评定等各项指标进行分析。结果表明,微波处理功率及微波处理时长对全麦粉在贮藏过程中的脂肪酸值具有显著影响(P<0.05)。随着微波功率增大及处理时间的延长,全麦粉在16周时微波处理功率800 W及微波处理时间150 s时脂肪酸值较空白组分别降低24.52 mg/100 g及16.85 mg/100 g。品质指标各项结果表明,随着处理强度增加,湿面筋的含量呈现先上升后下降的趋势,而破损淀粉的含量则逐渐呈现上升趋势。峰值黏度(670.00~711.33 cP、652.67~711.33 cP)、最低黏度(445.33~471.00 cP、425.33~465.67 cP)均明显上升,糊化特性整体呈现升高趋势,面团形成时间分别增加2.65 min和2.3 min、稳定时间分别增加3.15 min和2.25 min,粉质特性得到明显改善。面团发酵所达到的最大高度分别在640 W(Hm为26.7 mm)和120 s(Hm为20.9 mm)时达到... 相似文献
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为缩短小麦的润麦时间,控制小麦粉中的微生物数量,研究了蒸汽润麦处理对小麦粉的降菌作用及对其理化特性的影响。研究表明:蒸汽润麦后,小麦籽粒的温度显著上升(P0.05),出粉率先下降后上升,小麦粉中的微生物数量显著降低(P0.05),且随着处理时间的延长,杀菌效果越明显。当蒸汽处理时间为320 s时,小麦粉中的微生物数量显著减少(P0.05),其中菌落总数减少了1.74 lgCFU/g、霉菌和酵母总数减少了1.99 lgCFU/g、耐热芽孢总数减小了1.01 lgCFU/g。蒸汽润麦处理后,小麦粉的酶活显著降低(P0.05),破损淀粉含量、吸水率和淀粉黏度均呈现先增大后减小的趋势;面团流变学特性的分析结果表明,蒸汽润麦能显著延长(P0.05)面团形成时间和稳定时间,增加面团强度;同时,蒸汽处理还促进了小麦粉中蛋白质的交联聚合。该研究表明蒸汽润麦在降低小麦粉中微生物数量的同时还能在一定程度上改善小麦粉的理化特性。 相似文献
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Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment 总被引:4,自引:0,他引:4
In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30 min and 60 min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P < 0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS–PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly. 相似文献
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目的 探讨小麦麸皮微波处理灭酶对全麦粉面筋品质特性和流变学特性的影响.方法 以中高筋小麦为原料,对麸皮微波处理后再回添到小麦粉中制得全麦粉,设置麸皮水分含量、微波处理时间和麸皮厚度3个变量因素,固定其中2个变量因素,探讨另1个变量因素对全麦粉中面筋特性和流变学特性的影响.结果 麸皮水分含量对湿面筋含量、面筋吸水率、面团... 相似文献
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Xuejie Li Yaqing Wen Jian Zhang Dongyun Ma Jie Zhang Yanxia An Xiaoyan Song Xiujuan Ren Weifeng Zhang 《International Journal of Food Science & Technology》2022,57(3):1544-1553
The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products. 相似文献