【摘要】 以GB14880—94中规定的谷物食品强化硒化卡拉胶(硒酸酯多糖)标准下限值的1.1倍(154μg/kg或0.154mg/kg)为基准,研究了两种用于小麦粉中强化硒的"硒化卡拉胶预混料",开展了硒强化小麦粉的中试试验、制作了面条及面包,并对各产品的硒含量和混合均匀度进行了测定分析,得到如下主要结论:以"硒化卡拉胶预混料"为强化原料,采用配粉技术和随动投加系统生产硒强化小麦粉是可行的;产品中硒元素的变异系数(CV)≤10%,混合均匀度符合要求;与普通小麦粉比较,中试生产的硒强化小麦粉在外观、气味和色泽等方面无不良变化,强化硒化卡拉胶,可显著增加小麦粉及其面制品(面条、面包)中硒的含量,提高了小麦粉及面制品的营养价值;而且,面制品的常规加工工序如和面、压片、干燥、烘焙对硒化卡拉胶的影响很小,硒在终产品中得到了较好的保存。更多还原

【Abstract】 According to GB 14880 stipulating that 1.1 times the basic standard lower limit of kappa-selenocarrageenin enriched grain products is 154 μg/kg or 0.154 mg/kg,two kinds of kappa-selenocarrageenin premixes used in Se-enriched wheat flour were designed.We conducted the mid-test of the Se-enriched wheat flour and manufactured noodle and bread,determined the Se content and the degree of homogeneity.The conclusions were mainly as follows:it was feasible that we could produce the Se-enriched wheat flour adopting the flour blending technique and servo control and dosing system taking the kappa-selenocarrageenin premix as enrichment material.The coefficient of variation(CV) ≤10% of Se in products.Compared with the common wheat flour,the Se-enriched wheat flour made by mid-test had no change in the appearance,odor and color.The enrichment of kappa-selenocarrageenin in wheat flour could significantly increase the Se content in the wheat flour and its products(noodles and bread),and improve its nutritional value.The process of wheat flour products such as mixing flour,pressing,drying and baking had little affect to kappa-selenocarrageenin,and the Se could be preserved well in the products.更多还原