燕麦片加工过程中营养品质及加工特性变化  

Variations of Nutritional Quality and Processing Characteristics During Processing of Oatmeal

作　　者：郭丽娜[1] 钟葵[1] 佟立涛[1] 刘丽娅[1] 周闲容[1] 顾军强[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：《中国粮油学报》2015年第1期39-43,共5页Journal of the Chinese Cereals and Oils Association

基　　金：十二五科技支撑(2012BAD34B08-07);国家科技支撑计划(2012BAD29B03-02)

摘　　要：为探讨燕麦片加工过程的主要营养成分变化,本试验于商品化燕麦片不同生产环节在线取样,分析蒸煮、烘干和微波烘烤等工艺对燕麦中营养品质及加工特性的影响。结果表明:加工不会导致燕麦蛋白质、脂肪和β-葡聚糖含量发生显著变化,但蒸煮和烘干后总酚含量分别降低5.11%和11.57%(P<0.05)。加工过程中燕麦脂肪酸组成没有显著变化,糊化温度、最终黏度、崩解值和回生值显著降低;蒸煮能完全钝化脂酶活性,蒸煮和微波烘烤后燕麦蛋白质消化率显著提升6.78%和13.25%,微波烘烤导致燕麦β-葡聚糖主要组分分子质量降低6.92%。研究结果表明燕麦片加工过程中营养成分含量变化较小,但黏度特性指标降低及蛋白消化率提高,使其更有利于人体吸收与利用。The paper has conducted study focusing on the nutrient variation during processing of oatmeal. Sam- ples have been taken in different stages of the production line, nutritional qualities and processing characteristics of oatmeal after steaming; drying and microwaving have been analyzed. The results showed that the concentrations of protein, lipid and β - glucan were not significantly changed , while the contents of total phenolics markedly decreased by 5.11% and 11.57% respectively in the processing of steaming and drying（P 〈0.05）. There were no significant alterations in the composition of fatty acid. The pasting temperature, final viscosity, breakdown value and retrograda- tion value significantly decreased during the processing（P 〈 0.05 ）. In additional, the lipase activity was wholly in- hibited through steaming. The protein digestibility increased by 6.78% and 13.25% after steaming and microwave processing, and the molecular weight reduced by 6.92%. In conclusion, the variations of nutrient contents changed less; the decrease in the viscosities and the increase protein digestion should attribute to the better absorption and uti- lization of oatmeal.

关 键 词：燕麦片 加工过程 营养成分变化 蛋白质消化率 脂酶活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]