156 2019, Vol.40, No.19 食品科学
※食品工程
麸胚挤压稳定化处理对全麦挂面品质特性的影响
刘艳香1,2，汪丽萍2，谭 斌2,*，高 琨2，乔聪聪2，田晓红2，孙 勇1,*，郑先哲1，
刘 明2，吴娜娜2，翟小童2，刘金明3
（1.东北农业大学工程学院，黑龙江 哈尔滨 150030；2.国家粮食和物资储备局科学研究院，北京 100037；
3.黑龙江八一农垦大学电气与信息学院，黑龙江 大庆 163319）
摘?要：为研究挤压稳定化处理麸胚对全麦食品品质特性的影响，针对麸胚回添制备的100%全麦压延挂面，比较麸胚挤压前后全麦挂面的营养、色泽、风味、贮藏稳定性等品质的变化。结果表明：相比于麸胚未挤压全麦挂面，麸胚挤压稳定化处理全麦挂面的多种宏量营养素、矿物元素含量无显著影响（P＞0.05），部分营养指标的变化幅度不高于10%；有利于释放β-胡萝卜素、VB2、植物活性组分，不利于保持VB6、叶酸；亚油酸、α-亚麻酸、十一烷酸及部分氨基酸、总氨基酸含量显著增加（P＜0.05）；色泽品质得到改善；电子鼻反应器响应值明显降低；脂肪酸值和酸度显著降低（P＜0.05），贮藏品质较稳定。麸胚挤压稳定化处理全麦挂面较小麦挂面宏量营养素含量、除β-胡萝卜素外各维生素含量、矿物元素含量、植物活性组分含量均显著增加（P＜0.05），其中脂肪、灰分、VB1、VB2、VB6、烟酸、叶酸、总酚、总膳食纤维含量增幅较大；含有较多不饱和脂肪酸；除谷氨酸、脯氨酸、胱氨酸含量无显著差异外（P＞0.05），其他氨基酸及总氨基酸含量均显著增加（P＜0.05）；色泽加深，电子鼻反应器响应值显著增加，脂肪酸值、酸度显著增加（P＜0.05）。结论：全麦挂面较小麦挂面营养价值更高，但色泽加深，风味物质含量增加，挤压稳定化处理麸胚可改善全麦挂面的品质，提高其贮藏稳定性。关键词：麸胚；挤压稳定化；全麦挂面；品质评价
Effect of Extrusion Stabilization of Wheat Bran and Embryo on the Properties of Whole Wheat Noodles
LIU Yanxiang1,2, WANG Liping2, TAN Bin2,*, GAO Kun2, QIAO Congcong2, TIAN Xiaohong2, SUN Yong1,*, ZHENG Xianzhe1,
LIU Ming2, WU Nana2, ZHAI Xiaotong2, LIU Jinming3
(1. College of Engineering, Northeast Agricultural University, Harbin 150030, China; 2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China;
3. College of Electrical and Information, Heilongjiang Bayi Agricultural University, Daqing 163319, China)Abstract: In order to explore the effect of the extrusion stabilization of wheat bran and embryo on the properties of whole wheat foods, two kinds of 100% whole wheat noodles were prepared by addition of unextruded and extruded mixtures of wheat bran and embryo to wheat flour and they were compared for changes in quality characteristics such as nutrients, color, flavor and storage stability. The results showed no significant differences in multiple macronutrients and mineral elements between the two kinds of whole wheat noodles (P > 0.05). Some nutrient levels were changed by no more than 10%. Extrusion was conducive to the release of β-carotene, vitamin B2, and bioactive phytochemicals, but not to the maintenance of vitamin B6 and folic acid. Moreover, upon extrusion, the contents of linoleic acid, α-linolenic acid, C11:0, and total and some individual amino acids were increased significantly (P < 0.05), the color quality was improved, and the response values of the electronic nose were greatly decreased; the fatty acid and acidity values were significantly lowered (P < 0.05) and the storage quality was more stable. Compared with ordinary wheat noodles, the contents of macronutrients, vitamins (not including β-carotene), mineral elements and bioactive phytochemicals in whole wheat noodles with extruded mixtures 收稿日期：2018-10-19
基金项目：“十三五”国家重点研发计划项目（2018YFD0401000）；
中央级公益性科研院所基本科研业务费专项资金项目（2017ZX1716；2017ZX1729）
第一作者简介：刘艳香（1982—）（ORCID: 0000-0003-4733-2582），女，副研究员，博士研究生，研究方向为粮食加工副产
物的利用。E-mail: lyx@chinagrain.org
*通信作者简介：谭斌（1972—）（ORCID: 0000-0002-1173-0020），男，研究员，博士，研究方向为全谷物加工。
E-mail: tb@chinagrain.org
孙勇（1974—）（ORCID: 0000-0002-1342-3091），男，教授，博士，研究方向为可再生能源开发与利用。E-mail: sunyong@neau.edu.cn
麸胚挤压稳定化处理对全麦挂面品质特性的影响
