Abstract: The effects of microwave drying equipment, blast drying and far infrared drying on wheat germ browning were studied. The wheat germ was saccharified after drying, filtered and the absorbance at 430 nm was determined by spectrophotometer.
The color of wheat germ juice dried by far-infrared was the smallest. Orthogonal test was used to optimize the technological conditions of browning inhibition. The optimum technological conditions were blast drying temperature 50 C, ascorbic acid 8 mg, and treatment time 6 h.
Key words: microwave drying of wheat; far infrared drying; wheat germ browning; absorbance
The total yield of wheat in China ranks first in the world, and the annual total yield is about 1.10 *108 t. The storage capacity of wheat germ that can be exploited and utilized is as high as 280 *104~420 *104 t. Germ is rich in nutrients, crude protein content is more than other crops, iron, VB content is more, rich in amino acids, glutamic acid content is the highest, which is conducive to the improvement of children’s intelligence.
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