彩色小麦主要理化参数的分布分析及分层制粉技术研究(英文)

目的]尽快推进彩色小麦的产业化进程,满足人们对营养型谷物的需求,实现食品营养天然、食用安全可靠。方法]采用分层碾磨制粉技术和小麦抗粉碎硬度指数测定方法,研究彩色小麦的营养分布及硬度对各部分营养分离制粉的影响。结果]彩色小麦的氨基酸总体含量高于普通白小麦13.91%-23.32%,而其主要营养元素Se、Zn、Fe、Ca与普通白小麦比较,‘中普黑麦1号’和‘中普绿麦1号’的Zn、Fe、Ca含量比普通白小麦偏高,而‘中普紫麦1号’则普遍偏低‘,中普绿麦1号’Fe、Ca的含量比较突出,分别高于普通白小麦371.80%和102.86%。彩色小麦的结构营养分布等同于普通小麦,其果皮、种皮、糊粉层和胚芽具有丰富的营养,属营养型小麦,影响营养分离加工的关键因素是小麦的硬度,采用分层碾磨分离技术可基本实现营养分离工业化加工的目的。结论]该研究为彩色小麦营养资源的开发与合理利用提供了示范。

Analysis on the Distribution of Main Physicochemical Parameters of Color Wheat and Study on its Layering Milling Technology

Objective] The aim was to promote color wheat industrialization and meet the demand of people on nutritious grain,making both natural and safe food possible.Method] Hardness indices of wheat were measured and layering peeling and milling technology was adopted to explore nutrients distribution in color wheat and effect of hardness on milling of wheat layers.Result] The results indicated that total content of amino acid in color wheat was higher than that of common wheat by 13.91%-23.32%;Zhongpu Black 1 and Zhongpu Green 1 exceeded common wheat in Zn,Fe and Ca,but Zhongpu Purple 1 was generally lower;Zhongpu Green 1 was significantly higher in Fe and Ca by 371.80% and 102.86%,respectively.Meanwhile,it was found that nutrients distribution of color wheat was similar to that of common one,namely,pericarp,testa,aleurone layer and embryo were abundant with nutrients.In addition,color wheat was concluded nutritious one and milling industrialization of wheat layers could be achieved through layer-milling and separation technology.Furthermore,wheat hardness was proved the key element influencing milling of wheat layers.Conclusion] The research set an example for nutrition development and utilization of color wheat.