燕麦麸营养粉和膳食纤维联产工艺研究  

Technology for combined production of oat bran nutritional powder and dietary fiber

作　　者：陈季旺[1] 田向东 刘英[1] 王月慧[1] 刘刚[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023 [2]山西金绿禾燕麦研究所,孝义032300

出　　处：《农业工程学报》2008年第7期233-236,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家“十一五”支撑计划(2006BAD02B05)项目

摘　　要：为了有效利用燕麦麸,该文采用水酶法进行燕麦麸营养粉和膳食纤维联产,并对产品的营养成份进行分析。确定水提工艺条件为:料水比1∶5,提取温度45℃,提取时间为30min;利用α-淀粉酶水解水提后的燕麦麸滤渣,确定酶解工艺条件为:α-淀粉酶的添加量为1.0%,酶解时间30min。燕麦麸营养粉主要成分为糖、脂肪和蛋白质,其中β-葡聚糖含量较高,达到了8.50%;燕麦麸膳食纤维主要成分为膳食纤维、糖、蛋白质和脂肪,膳食纤维含量达到了51.76%。说明燕麦麸是一种很好的营养素和膳食纤维资源。Both oat bran nutritional power and dietary fabre were synchronously produced by combining water extraction with enzymatic hydrolysis for effective use of oat bran, and their nutrient components were analyzed. Better processing conditions Of water extraction were as follows： ratio of oat bran to water 1 ： 5, extraction temperature 45℃, extraction time 30 min. The oat bran residue was then hydrolyzed by a-amylase. Better enzymatic hydrolysis conditions were as follows： a-amylase concentration 1.0%, and enzymatic hydrolysis time 30 min. Components of oat bran nutritional powder were mainly sugar, fat and protein, and the content of fl-glucan was high, reaching 8.50%. Components of oat bran dietary fibre were mainly dietary fibre, sugar, protein and fat, and the content of dietary fibre was 51.76%. It shows that oat bran is a good resource of nutriment and dietary fibre.

关 键 词：燕麦麸 营养粉 膳食纤维 Α-淀粉酶 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]