棕榈油在速食麦片中的应用研究  

Study on the application of palm oil in instant oatmeal

作　　者：钟业俊[1] 赵金成 吴夏子 胡明明[1,2] 胡居吾 ZHONG Yejun;ZHAO Jincheng;WU Xiazi;HU Mingming;HU Juwu(The National Key Laboratory of Food Science,Nanchang University,Nanchang 330047,China;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108,China;Institute of Applied Chemistry,Jiangxi Academy of Sciences,Nanchang 330096,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]马来西亚棕榈油总署大马棕榈油技术研发(上海)有限公司,上海201108 [3]江西省科学院应用化学研究所,江西南昌330096

出　　处：《南昌大学学报（理科版）》2020年第5期450-456,共7页Journal of Nanchang University(Natural Science)

基　　金：由大马棕榈油技术研发(上海)有限公司委托基金资助项目(PORTSIM 064/2018)。

摘　　要：本研究以燕麦粉、小麦粉、大米粉、麦芽糖浆以及加工稳定性较好的棕榈油为主要原料,开发口感好、性质稳定的速食燕麦产品,同时采用单因素试验和响应面分析研究优化速食麦片的配方;结果得到最优配方为:熔点为42℃的棕榈油为最佳油脂原料,质量分数为5.7%,小麦粉、麦芽糖浆(葡萄糖当量值即DE值为50)、燕麦粉和大米粉的质量分数分别为9.6%,13.4%,57.1%和14.2%。此外,将棕榈油速食麦片与市售麦片(西麦和桂格)进行对比分析可知,3种产品的碳水化合物含量较为接近;与西麦和桂格麦片相比,棕榈油麦片的汤汁可溶性固形物和高温吸水率更高,吸水膨胀率更低。The instant oatmeal with preferred taste and product stability was formulated in this study by using oat flour,wheat flour,rice flour,malt syrup,and palm stearin as raw materials.Single-factor tests and response surface analysis were used to study and optimize the formulation for this product.The results showed that the optimal formula was a combination of 5.7%(w/w)palm stearin at melting point of 42℃,9.6%(w/w)wheat flour,13.4%(w/w)malt syrup with 50%Dextrose Equivalent,57.1%(w/w)oat flour,and 14.2%(w/w)rice flour.The comparative analysis showed that the palm-based instant oatmeal and the commercial instant oatmeal(Seamild and Quaker)have no significant difference in carbohydrate content.As Compared with the commercial products,the palm-based instant oatmeal exhibited a lower swelling ratio,and higher soluble solid content and water absorption rate at boiling point.

关 键 词：速食麦片 棕榈油 配方 性质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]