CN114098000B - 一种提高发芽小麦食用品质的方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
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Abstract
本发明公开一种提高发芽小麦食用品质的方法,属于食品制备技术领域。本发明在小麦发芽过程中,对小麦进行UV‑B辐照,胁迫小麦发芽,并抑制内源性水解酶的活性,从而提高其发芽后的食用品质。由本发明制备的小麦粉,粗糙口感得到较好改善,而且营养功能性成分的含量得到提高,食用品质好。
Description
技术领域
本发明属于食品制备技术领域,具体涉及一种提高发芽小麦食用品质的方法。
背景技术
目前的小麦粉多以精加工为主,过于追求精度和白度,造成主食品营养组分流失,导致国民膳食纤维和微量营养素摄入不足,心血管疾病、Ⅱ型糖尿病等慢性病骤增。除此之外,这种过度加工还造成了小麦被大量浪费。
适度发芽的小麦可以促使其内源性营养和功能成分增加,改善小麦粉加工制品的粗糙口感,但是,小麦在发芽过程中,其内源性水解酶(如α-淀粉酶等)的活性会增加,这导致小麦中的淀粉和蛋白等成分被水解,使得加工品质发生劣变,食用性能下降。
发明内容
本发明提供了一种提高发芽小麦食用品质的方法,是在小麦发芽过程中,对小麦进行UV-B辐照,胁迫小麦发芽,并抑制内源性水解酶的活性,从而提高其发芽后的食用品质。
本发明的技术方案具体如下:
一种提高发芽小麦食用品质的方法,步骤如下:在小麦发芽时,给予UV-B辐照,辐照强度为20~70μW/cm2,辐照时间控制在12h以内,小麦发芽时间控制在36h以内。
上述提高发芽小麦食用品质的方法中,UV-B辐照与小麦发芽同步进行。优选地,发芽每间隔12h,同步进行一次UV-B辐照,UV-B辐照时间为3h。
上述提高发芽小麦食用品质的方法中,小麦发芽的条件如下:温度25~35℃,相对湿度75~85%。
上述提高发芽小麦食用品质的方法中,小麦发芽结束后,需将发芽的小麦籽粒进行干燥,以防止小麦继续发芽,造成营养流失。干燥采用连续干燥或间歇式干燥。其中,连续干燥为:在45~80℃温度条件下,将小麦籽粒连续干燥至水分含量为11~15%。间歇式干燥为:将小麦籽粒在45℃条件下干燥至水分含量为30%,再在80℃条件下干燥至水分含量为14%。
为了促进小麦发芽,可在小麦籽粒发芽前对其进行前处理,方法如下:
将小麦籽粒用1%次氯酸钠水溶液浸泡10min,进行消毒,然后水洗3次至pH呈中性,将消毒的小麦籽粒用水浸泡4~8h,以提供小麦发芽所需的水分,促进小麦发芽。
上述小麦籽粒的前处理方法中,浸泡条件选自如下参数:浸泡温度20~30℃,小麦籽粒与水的比例为1:5(w/v)。
本发明还提供了一种小麦粉,是由上述干燥的发芽小麦磨制而成。优选地,小麦粉由麸皮粉、皮磨粉和心磨粉按质量比6:5:14混配组成。
上述小麦粉中,麸皮粉由小麦磨制后产生的粗麸皮和细麸皮组成。皮磨粉由小麦磨制后产生的1B、2B、3B层小麦粉组成。心磨粉由小麦磨制后产生的1M、2M、3M层小麦粉组成。
皮磨系统(也称破碎系统)的1B、2B和3B层面粉分别是破碎辊对小麦进行1次、2次和3次碾磨后得到的面粉,其中1B、2B为前路粉,3B为后路粉。心磨系统(也称磨粉系统)的1M、2M和3M流分别是磨辊进行1次、2次和3次碾磨后得到的粉,这些粉分别来自用破碎辊不能充分碾磨的组分,其中1M、2M为前路粉,3M为后路粉。
上述小麦粉可在布勒试验磨中磨制而成。
本发明的有益效果为:
(1)利用UV-B辐照胁迫小麦发芽,能够促进酚酸等物质从小麦麸皮向籽粒内部转移,并能够提高对羟基苯甲酸、香草酸、丁香酸、对香豆酸、阿魏酸、芥子酸等营养功能性成分在小麦中的含量。
(2)UV-B辐照胁迫能够抑制小麦内源性水解酶的活性,从而减缓了发芽导致的小麦淀粉和蛋白水解过程,有效预防发芽小麦在食用品质上的劣变。
(3)由于发芽过程能够软化小麦皮层,且发芽会导致不溶性纤维转化成可溶性纤维及可溶性糖,因此本发明还能够改善小麦粉的粗糙口感。
附图说明
图1为小麦发芽时间与UV-B辐照时间图;
图2为UV-B辐照胁迫对发芽小麦芽长的影响;
图3为UV-B辐照胁迫对发芽小麦干物质损失的影响;
图4为UV-B辐照胁迫对发芽小麦粉DPPH自由基清除活性的影响;
图5为UV-B辐照胁迫对发芽小麦粉糊化特性的影响;
图6为UV-B辐照胁迫对发芽小麦蛋白分子量分布的影响。
具体实施方式
在本发明中所使用的术语,除非有另外说明,一般具有本领域普通技术人员通常理解的含义。下面结合具体实施例,并参照数据进一步详细的描述本发明。以下实施例只是为了举例说明本发明,而非以任何方式限制本发明的范围。
实施例1
小麦籽粒的前处理,方法如下:
将小麦籽粒用1%次氯酸钠水溶液浸泡10min,进行消毒,然后水洗3次至pH呈中性,将消毒的小麦籽粒用25℃的水浸泡6h,小麦籽粒与水的比例为1:5(w/v),以提供小麦发芽所需的水分,促进小麦发芽。
实施例2
发芽小麦的制备,方法如下:
将前处理的小麦籽粒分为7组,分别平铺于托盘内,置于温度30℃、相对湿度80%的恒温恒湿箱内发芽。7组小麦籽粒的发芽条件如下:“0/0”组:发芽0h、UV-B辐照0h;“12/0”组:发芽12h、UV-B辐照0h;“12/3”组:发芽12h、UV-B辐照3h;“24/0”组:发芽24h、UV-B辐照0h;“24/6”组:发芽24h、UV-B辐照6h;“36/0”组:发芽36h、UV-B辐照0h;“36/9”组:发芽36h、UV-B辐照9h。其中,UV-B辐照与小麦籽粒发芽同步进行。小麦籽粒发芽每间隔12h,同步进行一次UV-B辐照,UV-B辐照时间为3h,如图1所示。在本实施例中,辐照强度为20μW/cm2。
实施例3
小麦粉的制备,方法如下:
将实施例2中的每组发芽小麦籽粒再各分两组。其中一组进行连续干燥处理:将发芽后的小麦籽粒置于热风干燥箱中进行连续干燥,干燥温度为45℃,干燥至水分含量为14%。另外一组进行间歇式干燥处理:将发芽后的小麦籽粒在45℃条件下烘至水分含量为30%,再在80℃条件下烘至水分含量为14%。利用布勒试验磨对上述干燥的发芽小麦分别进行磨制,获得8层小麦粉:粗麸皮、细麸皮、1M、2M、3M、1B、2B以及3B;其中,粗麸皮、细麸皮为麸皮粉,1M、2M、3M为心磨粉,1B、2B、3B为皮磨粉。
UV-B辐照胁迫对发芽小麦芽长的影响
对实施例2中各组发芽小麦的芽长进行统计,统计结果如图2所示,其中,图2中字母A~F代表的是差异显著性,字母相同说明芽长之间不具有显著差异,字母不同说明芽长之间存在显著差异。下述各项图片中所涉及的小写字母,例如a~g等,也是代表不同实验组别间相应指标的差异显著性,不再额外赘述。
由图2可知,在“0/0”、“12/0”、“12/3”、“24/0”、“24/6”、“36/0”、“36/9”发芽条件下,小麦芽长分别为0mm、0.976mm、0.704mm、2.863mm、2.314mm、8.437mm、7.33mm。可见,随着发芽时间的延长,小麦芽长增加,但是经过UV-B辐照后,芽长长势受到了抑制,特别对发芽24h后的小麦芽长抑制效果更加显著。
UV-B辐照胁迫对发芽小麦干物质损失的影响
对实施例2中各组发芽小麦的干物质损失含量进行测定,利用分析天平测量小麦籽粒发芽前后质量差,所得值为干物质损失含量。测试结果如图3所示。
由图3可知,由于小麦籽粒发芽过程中需要能量,所以随着发芽时间的增加,干物质损失含量升高,但是UV-B辐照胁迫抑制了干物质的损耗。在“0/0”、“12/0”、“12/3”、“24/0”、“24/6”、“36/0”、“36/9”发芽条件下,小麦籽粒干物质损耗分别为0%、3.31%、3.25%、6.64%、5.93%、10.7%、9.69%。
UV-B辐照胁迫对发芽小麦酚酸含量的影响
对实施例3中连续干燥处理制备的麸皮粉、皮磨粉以及心磨粉进行酚酸含量的测定,主要测定对羟基苯甲酸、香草酸、丁香酸、对香豆酸、阿魏酸和芥子酸等6种典型的酚酸含量,测定指标包括游离型酚酸和结合型酚酸。
(1)游离酚酸提取及测定
取2g小麦粉用80%甲醇提取3次(每次10mL),在振荡器上200rpm振荡1h,25℃下充氮气避光提取,然后在10000rpm、4℃条件下离心15min,离心后将各次的提取液合并过滤,在40℃条件下旋转蒸发至干,用50%甲醇(10mL)溶解定容作为游离酚酸提取液,充氮气后于-20℃放置供分析用。
(2)结合酚酸提取及测定
提取游离酚酸后的残余物用20mL NaOH(2mol/L)水解,混合物放在振荡器200rpm条件下振荡水解4h,25℃下充氮气避光提取,水解液用6M HCl调整pH值至1.5~2.0,取25mL乙酸乙酯与水解液充分混合15min后,静置5min,然后混合液在10000rpm、4℃条件下离心5min,取上层乙酸乙酯层,乙酸乙酯重复提取三次,合并乙酸乙酯层于40℃条件下旋转蒸发至干,用50%甲醇(10mL)溶解定容作为结合酚酸提取液,充氮气后于-20℃放置供分析用。
分别取20uL上述游离酚酸提取液和结合酚酸提取液,经0.45um的有机滤膜过滤后采用高效液相进行分析:采用岛津LC-20A高效液相色谱,配备C18 110A(5um粒径,4.6*150mm),高效液相的条件如下:流速为0.9mL/min,流动相A溶液为0.1%的醋酸水溶液,B溶剂为0.1%的醋酸甲醇溶液。高效液相的流动情况为:0–11min,9–14%B;11–14min,14–15%B;14–17min,15%B;17–24min,15–16.5%B;24–28min,16.5-19%B;28–30min,19–25%B;30–36min,25–26%B;36–38min;26–28%B;38–41min,28–35%B;41–46min,35–40%B;46–48min,40–48%B;48–53min,48–53%B;53–65min,53–70%B;65–66min,70–9%B;66–75min,9%B。柱温35℃,测定波长280nm。
测试结果如表1~6所示。
表1发芽小麦粉中对羟基苯甲酸的含量
表2发芽小麦粉中香草酸的含量
表3发芽小麦粉中丁香酸的含量
表4发芽小麦粉中对香豆酸的含量
表5发芽小麦粉中阿魏酸的含量
表6发芽小麦粉中芥子酸的含量
由表1~6可知,6种酚酸含量在小麦发芽过程中增加,经UV-B辐射后进一步增加。酚酸主要存在于麸皮层,其次是心磨系统。皮磨系统的酚酸含量最低。UV-B辐射能够导致6种典型的酚酸从小麦麸皮层向籽粒内部转移。酚酸在小麦粉中主要以结合态的形式存在,在UV-B辐射后结合态的生长速度更快。
UV-B辐照胁迫对发芽小麦总酚和Vc含量的影响
对实施例3中连续干燥处理制备的小麦粉(全麦粉)中的总酚和Vc含量进行测定。
采用福林-酚法测定总酚含量:取2g小麦粉溶于10mL甲醇(50%),加入1.5mL福林-酚试剂,涡旋后静置5min,然后加入1.5mL Na2CO3溶液(75g/L)混匀,置于室温下暗处反应2h,在765nm处测定吸光值。以50%甲醇溶液代替提取液作为空白对照。以没食子酸配制标准曲线,总酚含量以mgGAE/100g DW计。
Vc提取液为3%偏磷酸和8%乙酸溶液。将0.5mg小麦粉溶解在8mL Vc提取液中,然后离心10min。将0.115mL溴水添加到2mL上清液中,然后加入0.065mL的10%硫脲混合以及0.5mL的2,4-dinitrophenylhydrazine(DNPH),在37℃下反应3h。将上述溶液置于冰浴中冷却后,加入2.5mL 80%硫酸溶液。在521nm处测量溶液的吸光度。
测试结果如表7所示。
表7
由表7可知,发芽能提高小麦粉的总酚含量,且UV-B辐射有利于在短时间内促进酚类物质的积累。此外,UV-B辐射和发芽时间对抗坏血酸的积累有显著的交互作用。发芽12h、24h和36h的小麦粉中抗坏血酸含量分别是发芽前的1.4、2.8、3.6倍,相比之下,UV-B辐射后的小麦粉抗坏血酸含量分别是发芽前的2.1、3.1、4.1倍。
UV-B辐照胁迫对发芽小麦DPPH自由基清除活性的影响
对实施例3中连续干燥处理制备的小麦粉(全麦粉)进行DPPH自由基清除活性的测定:将1g小麦粉溶于10mL纯甲醇中,在25℃条件下提取1h,然后在3500r/min、25℃条件下离心10min。将0.1mL上清液分别与3.9mL DPPH自由基溶液(0.1mM,溶剂为新鲜甲醇)混合。然后,用紫外可见分光光度计在515nm处以A0min测定混合溶液的吸光度。孵育30min后,测定样品的吸光度为A30min。
DPPH自由基清除活性(%)=(A0min-A30min)/A30min×100%
测试结果如图4所示。
由图4可知,在“0/0”、“12/0”、“12/3”、“24/0”、“24/6”、“36/0”、“36/9”发芽条件下,小麦粉中的DPPH自由基清除活性分别为9.30、9.7、9.84、12.1、14.95、17.5、20.1。发芽24h和36h的小麦经过UV-B辐射后DPPH自由基清除活性显著提高。
UV-B辐照胁迫对面团的形成时间、稳定时间和弱化度的影响
将实施例3中制备的小麦粉(全麦粉),根据含水量按相应数量加入布拉班德粉质仪的搅拌碗中。搅拌碗连接一个循环水泵和一个温度为30±0.2℃的恒温器。用布拉班德粉质仪测定面团的形成时间、稳定时间和弱化度。
面团的形成时间反映了面筋网络的形成,形成时间是表征面筋品质和数量的重要指标,面团形成时间的延长表明面筋网络强度增强。面团的稳定时间和弱化度反映了面团承受机械搅拌的能力,即反映了面筋强度对面团混合的阻力。
测试结果如表8所示。
表8
由表8可知,发芽后小麦粉的形成时间和稳定时间均有所缩短,弱化度升高。UV-B胁迫下小麦粉的形成时间和稳定时间的缩短程度降低且抑制了小麦粉弱化度的降低。除此之外,45℃、80℃间歇式干燥比45℃连续干燥更有利于发芽小麦粉加工制品品质的改善。
UV-B辐照胁迫对发芽小麦粉糊化特性的影响
对实施例3中连续干燥处理制备的小麦粉(全麦粉)进行糊化特性的测试。用快速粘度分析仪测定小麦粉的糊化性能。悬浮液由25g去离子水和3.5g小麦粉制成,使用塑料桨人工均质。试验是在一个程序加热和冷却循环中进行的。
测试结果如图5所示。
由图5可知,随着发芽时间的延长,发芽小麦粉峰值黏度、谷值黏度、衰减值、最终黏度、回生值显著下降,但在UV-B辐射下,小麦粉各个黏度下降幅度小于未经辐射的小麦粉。可见,UV-B胁迫在一定程度上减缓了淀粉的水解趋势,从而减缓了发芽小麦粉糊化性能的恶化。
UV-B辐照胁迫对发芽小麦蛋白分子量分布的影响
对实施例3中连续干燥处理制备的小麦粉(全麦粉)进行蛋白分子量的分布测定。采用SE-HPLC分析小麦蛋白的分子量分布,并配备紫外检测器。将15mg小麦粉溶解在由1.5%SDS(w/v)组成的1mL磷酸盐缓冲盐水(PBS,0.05M,pH 7.0)中。将溶液使用恒温搅拌器搅拌30min,然后离心(10000g)10min,收集上清液。上清液通过0.45μm过滤器过滤,各样品取20μL分别注入TSK G4000-SWXL色谱柱。PBS溶液洗脱样品,流速为0.7mL/min,在214nm的信号强度下进行蛋白分子量的分布测定。
测试结果如图6所示。
由图6可知,谷蛋白大聚合物(8~10min)在萌芽早期(12h)有所增加,这与蛋白质氧化有关,因为产生了过氧化氢和超氧化物等活性氧成分。此外,二硫异构酶在小麦萌发过程中也被激活,其活性在UV-B胁迫下进一步增强,并导致面筋蛋白交联。然而,发芽超过12h后,小麦蛋白通过水解不断降解为单体蛋白、短肽和游离氨基酸(16~20min)。在UV-B胁迫下,蛋白酶活性被抑制从而减轻了蛋白质水解。小麦面筋的数量和品质决定了小麦粉的特性,从而决定了最终小麦产品的品质。由此可见,UV-B辐射有利于提高发芽小麦粉的加工品质。
以上所述,仅是本发明的较佳实施例而已,并非是对本发明作其它形式的限制,任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例。但是凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型,仍属于本发明技术方案的保护范围。
Claims (7)
1.一种提高发芽小麦食用品质的方法,其特征在于,步骤如下:在小麦发芽时,给予UV-B辐照,辐照强度为20~70μW/cm2,辐照时间控制在12h以内,小麦发芽时间控制在36h以内;小麦发芽的条件为:温度25~35℃,相对湿度75~85%;
其中,UV-B辐照与小麦发芽同步进行,发芽每间隔12h,同步进行一次UV-B辐照,UV-B辐照时间为3h;小麦发芽结束后,将发芽的小麦籽粒进行干燥,以防止小麦继续发芽,造成营养流失。
2.根据权利要求1所述的方法,其特征在于,干燥采用连续干燥或间歇式干燥。
3.根据权利要求1所述的方法,其特征在于,小麦在发芽前进行如下处理:
将小麦籽粒用1%次氯酸钠水溶液浸泡10min,进行消毒,然后水洗3次至pH呈中性,将消毒的小麦籽粒用水浸泡4~8h,以提供小麦发芽所需的水分,促进小麦发芽。
4.根据权利要求3所述的方法,其特征在于,浸泡条件为:浸泡温度20~30℃,小麦籽粒与水的质量体积比例1:5。
5.一种小麦粉,其特征在于,是由权利要求1~4任一项所述方法制备的发芽小麦磨制而成。
6.根据权利要求5所述的小麦粉,其特征在于,小麦粉由麸皮粉、皮磨粉和心磨粉按质量比6:5:14混配组成。
7.根据权利要求5或6所述的小麦粉,其特征在于,小麦粉在布勒试验磨中磨制而成。
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CN109123420A (zh) * | 2018-09-05 | 2019-01-04 | 涡阳县雪莲面粉有限责任公司 | 一种小麦萌动处理后制备全麦粉的方法 |
CN112515018A (zh) * | 2019-09-18 | 2021-03-19 | 南京农业大学 | 一种富含酚酸的大麦茶饮料生产技术 |
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