全燕麦发酵食品的工艺研究  

Study on Technology of whole Oat Fermented Food

作　　者：李晗 杨保仑 王新颖[1] 邵超 刘娜[1] LI Han;YANG Baolun;WANG Xinying;SHAO Chao;LIU Na(Baicheng Academy of Agricultural Sciences of Jilin Province,Baicheng 137000,China)

机构地区：[1]吉林省白城市农业科学院,吉林白城137000

出　　处：《食品安全导刊》2021年第32期123-125,共3页China Food Safety Magazine

摘　　要：本研究以全燕麦面粉为主要原料,研究生产出一种全燕麦发酵食品。以感官评分为指标,通过单因素试验和正交试验来确定最佳原辅料配比。试验结果表明,全燕麦面粉和谷朊粉的添加比例为85∶15,沙蒿籽粉添加量为2.5%,白砂糖的添加量为5.0%,乳化剂SSL用量为0.3%,保软酶为0.5%。This research uses whole oat flour as the main raw material,and graduate students produce a whole oat fermented food.The sensory score is used as an indicator to determine the best raw and auxiliary material ratio through single factor test and orthogonal test.The test results show that the addition ratio of whole oat flour and gluten is 85∶15,the addition amount of Artemisia desertorum seed powder is 2.5%,the addition amount of white sugar is 5.0%,the amount of emulsifier SSL is 0.3%,and the softening enzyme is 0.5%.

关 键 词：全燕麦面 增筋剂 单因素试验 正交试验 生产工艺 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]