| 烤制热加工对玉米粉中玉米黄素含量的影响 |
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| 引用本文： | 王娇娇,郑明珠,刘美宏,谢佳函,吴熙,靳智博,刘回民,刘景圣.烤制热加工对玉米粉中玉米黄素含量的影响[J].食品科学,2020(2):284-290. |
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| 作者姓名： | 王娇娇 郑明珠 刘美宏 谢佳函 吴熙 靳智博 刘回民 刘景圣 |
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| 作者单位： | 吉林农业大学食品科学与工程学院;小麦和玉米深加工国家工程实验室;吉林农业大学生命科学学院 |
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| 基金项目： | “十三五”国家重点研发计划重点专项(2016YFD0400700;2016YFD0400702);粮食公益性行业科研专项(201313011-3);吉林省“双十工程”重大科技攻关项目(20150201010NY);国家现代农业产业技术体系建设专项(CARS02-29) |
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| 摘 要： | 围绕烤制对玉米粉中玉米黄素含量的影响展开实验,以玉米粉为原料进行不同烤制条件的热处理,以玉米黄素含量为指标,通过单因素试验,探究烤制温度、烤制时间、加水量在烤制过程中对玉米黄素含量的影响,利用响应面法对影响玉米黄素含量的3个因素进行优化。烤制优化条件为烤制温度190℃、烤制时间30 min、加水量75%。在此条件下,做3次平行实验进行验证,此时玉米粉中玉米黄素含量为306.79μg/100 g。
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| 关 键 词： | 玉米粉 烤制时间 烤制温度 加水量 玉米黄素 |
Effect of Baking on Zeaxanthin Content in Corn Flour |
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| WANG Jiaojiao,ZHENG Mingzhu,LIU Meihong,XIE Jiahan,WU Xi,JIN Zhibo,LIU Huimin,LIU Jingsheng.Effect of Baking on Zeaxanthin Content in Corn Flour[J].Food Science,2020(2):284-290. |
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| Authors: | WANG Jiaojiao ZHENG Mingzhu LIU Meihong XIE Jiahan WU Xi JIN Zhibo LIU Huimin LIU Jingsheng |
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| Affiliation: | (College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;National Engineering Laboratory on Wheat and Corn Further Processing,Changchun 130118,China;College of Life Science,Jilin Agricultural University,Changchun 130118,China) |
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| Abstract: | In this research,the effect of baking on the content of zeaxanthin in corn flour was analyzed.First of all,we explored the effect of baking temperature,baking time and water addition on zeaxanthin content using one-factor-at-a-time method.Next,the three factors were optimized using response surface methodology.The optimized conditions were as follows:baking temperature 190℃,baking time 30 min,and water addition at 75%.In three parallel experiments performed under these conditions,the zeaxanthin content in baked corn dough was 306.79μg/100 g. |
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| Keywords: | corn flour baking time baking temperature water addition zeaxanthin |
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