分段热加工对薏米营养与功能成分的影响

以蒸煮、干燥、喷爆和油炸4 个工序加工膨化型薏米休闲食品，对比分析薏米在分段热加工过程中营养与功能成分的动态变化。结果表明：分段热加工过程中，薏米营养与功能成分逐级递减（P＜0.05）。其中，喷爆工序对薏米营养与功能成分破坏最大；精薏米灰分、蛋白质、脂肪、淀粉、粗纤维、碳水化合物等营养素损失量显著高于糙薏米（P＜0.05）；糙薏米的主要功能成分黄酮、薏苡酯的损失率比精薏米分别低19.39%、10.12%。因此，作为功能食品原料，糙薏米比精薏米更具有营养价值和保健功能。

Effects of Segmented Heating Processes on Nutritional and Functional Components in Adlay

The snack food made from puffed adlay was processed by four procedures including steaming, drying, puffingand frying. The dynamic changes in the nutritional and functional components during these procedures were analyzed andcompared. The results showed that the nutritional and functional components of adlay were gradually decreased during thesegmented heating processes (P ＜ 0.05). Puffing had the greatest impact on the nutritional and functional components ofadlay. The loss of nutrients such as protein, fat, starch, crude fiber and carbohydrate was significantly larger in polishedadlay than in unpolished adlay during the segmented heating processes (P ＜ 0.05). The loss ratios of flavonoids and coixester in unpolished adlay products were 19.39% and 10.12% lower than in polished adlay products, respectively. Therefore,unpolished adlay has higher nutritional and functional value.