燕麦乳加工过程中功能性组分及色泽变化研究  

Function Components and Whiteness Changes of Oat Milk during Processing

作　　者：路威[1] 钟葵[1] 郭丽娜[1] 王延州[1] 孙梦颖[1] 周素梅[1] 

机构地区：[1]中国农业科学研究院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2014年第5期85-89,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目:食用农产品加工适宜性评价及风险监控技术研究示范(2012BAD29B03-02);现代杂粮食品加工关键技术研究(2012BAD34B08)

摘　　要：燕麦乳为1种新型燕麦加工制品,其加工过程中组分与品质的变化较少被人关注。在燕麦乳加工的不同阶段取样,分析打浆、酶解、过筛、杀菌等关键加工步骤对燕麦乳中蛋白质、总淀粉、脂肪、β-葡聚糖、总酚含量以及色泽的影响。试验结果显示:过筛是影响燕麦乳蛋白质含量的主要工艺过程,过筛后体系蛋白质含量降低17.45%;酶解是影响总淀粉含量的关键步骤,酶解后体系总淀粉含量降低75.41%;燕麦乳脂肪含量则主要由植物油的添加量决定,添加4%植物油后体系脂肪含量上升至4.21%;体系中β-葡聚糖含量同样受过筛工艺的影响,过筛后β-葡聚糖含量降低了56.32%;总酚含量则随加工过程的延长而增加;加入植物油并均质后,燕麦乳的白度得到明显改善。本研究通过研究加工过程中燕麦乳功能性组分及色泽等产品品质变化的规律,为优化生产工艺,改善产品品质提供科学依据。As a new type of oat food, oat milk was paid less attention on its function components and qualitychanges during the processing stages. In order to find out the inherent law during changing process, sample were selected from different processing stages as the key steps, which were mashing, enzymolysis, screening and sterilizing, andthe contents of protein, total starch, fat, β-glucan, total phenol and the whiteness of those samples were analyzed. Theresults showed that the processing stage which mostly influenced oat milk protein content was screening, as after screen-ing the protein content reduced by 17.45%. Total starch content was mostly influenced by enzymolysis and the totalstarch content reduced by 56.32%. Oat milk＇s fat content was mostly decided by addition of vegetable oil. After add 4%vegetable oil, oat milk fat content went up to 4.21%. Screening also reduced β-glucan content seriously, which was reduced by 56.32% after screening. Total phenol content was increased more as extracting more time. Oat milk＇s whitenesswas improved after adding oil and homogenizing. Through systematically discussed, the rules of the function componentsand quality changes during oat milk processing were deduced, which could provide the scientific basis for process opti-mization and quality improvement.

关 键 词：燕麦乳 加工过程 功能组分 品质 

分 类 号：TS201[轻工技术与工程—食品科学]