【作者】 孟宁； 刘明； 张培茵； 刘艳香； 谭斌； 田晓红； 汪丽萍； 翟小童； 吴娜娜；

【Author】 Meng Ning;Liu Ming;Zhang Peiyin;Liu Yanxiang;Tan Bin;Tian Xiaohong;Wang Liping;Zhai Xiaotong;Wu Nana;Academy of State Administration of Grain;Harbin University of Commerce,College of tourism and Cooking;

【机构】 国家粮食局科学研究院； 哈尔滨商业大学旅游烹饪学院；

【摘要】 等离子体作为部分或完全电离的气体,通常指气体在加热或者强电磁场作用下自身被离解成整体呈电中性的阴、阳电荷粒子的集合体,是继固态、液态、气态之外的第四态。等离子体根据带电粒子温度的相对高低可分为高温等离子体和低温等离子体;带电粒子温度为1-10 eV的称为低温等离子体。低温等离子体技术已经广泛地应用于工业、农业、国防、环境、通信等国民经济发展领域,尤其是在食品中灭菌灭酶和真菌毒素的降解、果蔬保鲜及在农业领域品种改良的应用,是当今科技研究的热点。全谷物营养价值丰富,制约其成为主流的餐桌食品的主要原因是全谷物存在口感粗糙、蒸煮时间长、食用不方便、货架期短等问题。目前低温等离子技术在全谷物应用方面仍处于初探阶段,研究表明此技术既能减少全谷物营养价值的损失,又能解决其在加工及保藏的过程中加工时间长、口感差、霉变虫害等问题。本文介绍了低温等离子体的概念、发生方式和影响因素,对低温等离子体技术在全谷物加工方面的应用研究进展进行了概述,内容涉及减少全谷物的蒸煮时间、改善全谷物的蒸煮品质、延长全谷物食品的货架期等三个方面,以及低温等离子体技术在降低粮食中霉菌农药残留方面的应用,并分析低温等离子体技术作用于全谷物及全谷物食品的可能机制;同时探讨了低温等离子体处理对全谷物安全性的影响,并对其应用前景进行展望,为推动低温等离子体技术在全谷物中的应用和推广提供理论依据。更多还原

【Abstract】 As a partially or completely ionized gas,plasma usually refers to a collection of electrically neutral negative and positive charged particles that the gas itself is dissociated into under the action of heating or strong electromagnetic field,is the fourth state after the solid,liquid and gaseous state.Plasma can be divided into high-temperature plasma and low-temperature plasma according to the relative temperature of charged particles.Charged particles with a temperature of 1-10 eV are called low-temperature plasma.Low temperature plasma technology has been widely used in industries,agriculture,national defense,environment,communications and other fields of national economic development,especially in the degradation of sterilization and enzyme inactivation and mycotoxin in food,preservation of fruits and vegetables,and application of variety improvement in the agricultural field,which is a hot topic of scientific and technological research today.The nutritional value of whole grain is abundant,and the main reasons that restrict it to be the mainstream table food are the rough taste,long cooking time,inconvenience and short shelf life of whole grain.At present,the application of low temperature plasma technology in whole grain is still in the preliminary stage.The research shows that this technology can not only reduce the loss of nutritive value of whole grain,but also solve the problems of long processing time,bad taste,mildew and insect pests in the process of processing and preservation.In this paper,the concept,generating method and influencing factors of low-temperature plasma are introduced.The research progress of low-temperature plasma technology in whole grain processing is summarized.The content includes three aspects:reducing cooking time of whole grain,improving cooking quality of whole grain,prolonging shelf life of whole grain food,and the application of low temperature plasma technology in reducing mold and pesticide residues in grain.The possible mechanism of low-temperature plasma technology on whole grain and whole grain food were analyzed.At the same time,the effect of low-temperature plasma treatment on the safety of whole grain was discussed,and its application prospect was prospected,which provided theoretical basis for promoting the application and popularization of low temperature plasma technology in whole grain.更多还原