燕麦全粉工业化加工技术研究  

Research on the Technical Optimization for Whole-grain Oat Flower Industrialization Processing

作　　者：田志芳[1] 田向东 周柏玲[1] 王海平[1] 孟婷婷[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,太原030031 [2]山西金绿禾燕麦研究所,孝义032300

出　　处：《中国粮油学报》2011年第12期24-28,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD02B01)

摘　　要：传统的燕麦制粉一般产生30%～35%的燕麦麸副产品,大多用作饲料。为了有效利用燕麦资源,研究了不同燕麦原料的主要品质指标和淀粉糊化特征,选择定莜7号等3个品种进行燕麦全粉加工;通过加工工艺优化,确定微波功率为4.8 kW、微波速度1.2 m/min、微波温度(120±5)℃,挤压控制3段温度170℃—150℃—60℃、进料速度300 r/min、螺杆转速400 r/min,粉碎控制粒度不低于150目,可以达到改善物料加工性能、高效灭酶、提高产品中β-葡聚糖含量的多重效果。In conventional wholegrain oat industrial production process, oat bran by -products amount is a-round 30% -35%, and most of which are used for feedstuff. In this study, the main quality indexes and starch gela- tinization properties of different raw oat varieties were studied with the aim of utilizing the oat resources effectively.Three varieties including Dingyou No. 7 were chosen for wholegrain oat processing. By optimizing processing technolo- gy, it has been confirmed that the process should be conducted under such conditions ： microwave power at 4.8 kW, microwave speed at 1.2 m/min, microwave temperature at （ 120 ± 5 ） ℃, the temperatures for three stages of extrusion control at 170 ℃-150 ℃-60 ℃, feeding rate at 300 r/min, screw speed at 400 r/min, smallest grinded particle size 150 mesh in order to improve the processing property, inactivate enzyme efficiently and increase the content of β-glucan in product.

关 键 词：燕麦全粉 微波 挤压膨化 微细粉碎 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]