燕麦籽粒不同灭酶方式对燕麦乳稳定性和营养物质的影响  

Effects of Different Enzyme Inactivating Modes on the Stability and Nutrients of Oat Milk

作　　者：刘婷玉 佟立涛[1] 王丽丽[1] 周素梅[1] 刘丽娅[1] Liu Tingyu;Tong Litao;Wang Lili;Zhou Sumei;Liu Liya(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2021年第10期22-28,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家现代农业产业技术体系专项资金项目(CARS-08-G19);中国农业科学院基本科研业务费专项(CAAS-ASTIP-2020-IFST)。

摘　　要：采用热烫、炒制和微波处理对燕麦全籽粒灭酶,比较不同灭酶方式对燕麦残余脂肪酶活、总酚含量、淀粉糊化特性的影响,并重点研究了灭酶方式对燕麦乳品质及稳定性影响。结果表明:不同灭酶方式均可显著降低燕麦的残余脂肪酶活和总酚含量(P<0.05);但采用炒制和微波灭酶的燕麦籽粒所制作的燕麦乳体系中液滴聚集程度较高,体系发生严重失稳;通过对燕麦籽粒沸水充分热烫3 min处理可提高燕麦乳黏度,利于提高体系的稳定性,所制备的乳液平均粒径d_(43)为5.23μm,优于其余2种灭酶方式,且糖含量、蛋白含量等营养成分保留率较高。故采用燕麦为原料制作具有清洁标签特征的燕麦乳产品时,对原料进行热烫灭酶处理,相对于炒制和微波灭酶,更有利于保持燕麦乳的品质。Blanching,frying and microwave treatment were performed to inactivate the whole oat grains.The effects of different enzyme inactivation methods on the residual lipase activity,total phenol content and starch gelatinization characteristics of oats were compared.The effect of enzyme inactivation methods on the quality and stability of oat milk were taken as the focus in this paper.The results showed that different methods of enzyme inactivation can immensely reduce the residual lipase activity and total phenol content of oats(P<0.05);however,the degree of droplet aggregation in the oat milk system made from oat grains with frying and microwave inactivation was higher and the system seriously destabilized.Fully blanching oat grains in boiling water for 3 minutes would be able to improve the viscosity of oat milk and improve the stability of the system.The average particle size d_(43) of the prepared emulsion was 5.23μm,which was better than the other two enzyme inactivation methods,and the retention rate of nutrients such as sugar content and protein content was high.Therefore,the raw materials were blanched to kill enzyme when oats were used as raw materials to make oat milk products with clean label characteristics.This has been proven to be more conducive tomaintaining the quality of oat milk than frying and microwave elimination of enzymes.

关 键 词：燕麦籽粒 灭酶 燕麦乳 稳定性 营养 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]