摘要
热处理是小麦储藏与加工中常用的方法,适当的热处理有利于提升小麦和小麦粉的储藏稳定性,改善其加工品质、营养品质和食用品质,对于保障粮食安全和提升小麦品质具有重要意义,但不当的热处理则可能对其品质产生不利影响。本文介绍了小麦加工中常用的热处理方法,并对其在杀虫、杀菌脱毒、抑制酶活性和品质改良等方面的应用进行了综述,分析了热处理对小麦品质的不利影响及其预防措施。笔者认为:需要通过全面地了解热处理过程中小麦和小麦粉品质的变化,研究热处理对最终食品品质的影响;探究热处理过程中小麦和小麦粉品质变化的机理和分子机制,以有针对性地研究改善热处理工艺;开发适用于工业化应用的热处理设备,降低热处理成本;从而促进热处理技术在小麦储藏与加工应用中不断进步。
Heat treatment is commonly used in wheat storage and processing.Proper heat treatments are beneficial to improve the storage stability,and processing,nutritional and eating quality of wheat and flour,which is of great significance for ensuring food safety and improving wheat quality.However,wheat quality may be influenced adversely by improper heat treatment.The heat treatment methods commonly used in wheat processing are summarized in this paper and their applications in killing of insect pests,sterilization,detoxification,enzymatic inactivation and quality improvement are reviewed.Meanwhile,the negative effects of heat treatment on wheat quality and some countermeasures are proposed.Therefore,it is necessary to comprehensively understand the changes in wheat and flour quality during heat treatment and to study the effects of heat treatment on the final product quality.Moreover,the mechanism underlying these changes should be explored in order to improve the heat treatment process in a targeted manner and to develop heat treatment equipment for industrial applications to reduce the cost of heat treatment.It is desired that this review will promote the continuous development of heat treatment technology for applications in wheat storage and processing.
作者
刘远晓
李萌萌
卞科
关二旗
刘远方
LIU Yuanxiao;LI Mengmeng;BIAN Ke;GUAN Erqi;LIU Yuanfang(School of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第13期326-333,共8页
Food Science
基金
现代农业产业技术体系建设专项(CARS-03)
国家自然科学基金-河南省联合基金重点项目(U1604235)
河南工业大学高层次人才科研启动基金项目(2017BS018)
关键词
小麦
热处理
杀虫
杀菌脱毒
酶活性
品质改良
wheat
heat treatment
killing of insect pests
sterilization and detoxification
enzymatic activity
quality improvement
