燕麦熟化工艺研究  

Title Study on the maturation process of oat

作　　者：张慧[1] 温纪平[1] 胡玉华[1] 王大一[1] 王华东[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《湖南农机》2014年第5期172-174,共3页Hunnan Agricultural Machinery

摘　　要：本研究通过研究燕麦熟化工艺,确定燕麦熟化的最佳工艺条件,为开发和利用燕麦提供参考。研究燕麦熟化工艺中的加酶量、酶处理时间、料液比以及蒸煮时间四个因素,通过正交试验确定燕麦熟化的最佳工艺条件。结果表明,燕麦的最佳熟化工艺条件为:加酶量为1g:1mL,浸泡时间为12h,料液比为1g:1mL,蒸煮时间为35min。By studying oat aging process, to determine the optimum conditions of ripening oats, for the development and use of oats provide a reference. Oats were done single factor experiments for the amount of enzyme, enzyme treatment time, solid to liquid ratio and cooking time. By orthogonal test to determine the best time of aging process conditions.The results show that the best ripening oats conditions were： enzyme dosage was lg： lml, soaking for 12h, solid to liquid ratio of 1g：1ml, cooking time was 35min.

关 键 词：燕麦 酶处理 熟化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]