不同燕麦品种用于加工燕麦片的适宜性评价  

Suitability Evaluation of Oat Varieties Used for Oatmeal Processing

作　　者：顾军强[1,2] 钟葵[1] 王立[2] 佟立涛[1] 刘丽娅[1] 周闲容[1] 周素梅[1] 

机构地区：[1]农业部农产品加工综合性重点实验室中国农业科学院农产品加工研究所,北京100193 [2]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2016年第3期18-24,共7页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"科技支撑计划(2012BAD34B08);农业部公益性行业(农业)科研专项(201403063-03)

摘　　要：为研究不同燕麦品种加工燕麦片的适宜性,以2012年国内燕麦主产区31个燕麦品种为研究对象,通过相关性分析、逐步回归分析、快速聚类分析等建立感官评价方法、筛选燕麦片评价指标并建立评价标准、筛选适宜加工燕麦片的品种。结果表明燕麦片感官评价新权重为形状大小20分、色泽15分、燕麦片口感35分、汤汁口感30分。加工适宜性评价标准为燕麦白度43~50、峰值黏度50~90 cm·g、总酚150~250 mg/100 g、β-葡聚糖4.50%~6.00%,燕麦片汤汁相对黏度2.00~4.00、容重300~350 g/L。根据聚类结果和适宜性评价标准,筛选出适宜加工燕麦片的品种为山西右玉的坝莜3号、晋燕8号,甘肃定莜2号,新疆白燕2号。31 oat samples from the major production areas in China were collected for suitability evaluation of oat varieties used for oatmeal processing. By correlation analysis,K- means clustering and stepwise regression method,sensory evaluation system was established; important indexes of oat and oatmeal were selected for the evaluation standard of suitable oat varieties. The sensory evaluation system contained shape and size（ 20%）,colour（ 15%）,oatmeal taste（ 35%）,soup taste（ 30%）. Standard for suitability evaluation of oat varieties was comprised of oat whiteness（ 43 ~ 50）,peak viscosity（ 50 ~ 90 cm·g）,total phenols（ 150 ~ 250 mg /100 g）,β- glucan（ 4. 50% ~ 6. 00%）,relative viscosity of oatmeal soup（ 2. 00 ~ 4. 00）,oatmeal bulk density（ 300 ~ 350 g / L）. According to the clustering result and evaluation standard of suitable oat varieties,Bayou- 3,Jinyan- 8 from Youyu,Shanxi,Dingyou- 2 from Gansu,Baiyan- 2 from Xinjiang were selected suited for oatmeal processing.

关 键 词：燕麦片 品种 感官评价 评价标准 适宜性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]