燕麦全粉的应用研究现状  

Research Status of Oat Flour

作　　者：刘宇祯 王娉婷 师园园[1] 刘静雪[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林市国家粮食质量监测站,吉林吉林132021

出　　处：《粮食加工》2017年第4期69-71,共3页Grain Processing

基　　金：吉林农业科技学院大学生科技创新项目吉农院合字[2017]第2017085号

摘　　要：燕麦是一种特色杂粮,在中国种植历史悠久,遍及各山区、高原和北部高寒冷凉地带。燕麦具有耐寒、抗旱、耐土地瘠薄、耐适度盐碱等特性。燕麦种子富含蛋白质、脂肪和膳食纤维,营养价值特别高,利于人体健康,其富含的一些其它物质有很多药效更适合有"文明病"的人群。创新、改革并研发更加高效的制备燕麦全粉的工艺方法和相关产品的发展是现代科技进步潮流的必要趋势。Oatmeal is a characteristic miscellaneous grains, has a long history of planting in China, throughout the mountains, plateau and northern cold and cold areas. Oat has a cold, drought, resistance to land barren,resistant to moderate salt and other characteristics. Oat seeds are rich in protein, fat and dietary fiber, the nutritional value is particularly high, conducive to human health, its rich in some other substances have a lot of efficacy is more suitable for ＂civilized disease＂ crowd. Innovation, reform and research and development of more efficient preparation of oat all the powder process and related product development is the trend of modern science and technology trend of the trend. As a food base, oat can be processed a lot of food types, so the oatmeal powder and other high-quality food combined to improve the favorable characteristics and applied to food.

关 键 词：燕麦全粉 微波 Β-葡聚糖 海藻酸钠 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]