燕麦脱皮率对燕麦粉理化特性和加工品质的影响  

Effects of oat peeling rate on physicochemical properties and processing quality of oat flour

作　　者：孟婷婷 周柏玲 刘超 路欣 MENG Ting-ting;ZHOU Bai-ing;LIU Chao;LU Xin(Shanxi Functional Food Research Institute,Shanxi Agricultural University,Shanxi Key Laboratory of Specialty Agricultural Products Processing,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西特色农产品加工山西省重点实验室,山西太原030031

出　　处：《粮食与油脂》2023年第7期39-42,共4页Cereals & Oils

基　　金：山西省农业科学院农业科技创新研究“农谷”专项(YCX2020210);山西农业大学“特”“优”农业高质量发展科技支撑工程项目(TYGC-62);山西省重点研发专项(201903D211006-4);谷子全产业链省技术创新中心(202104010911013-5)。

摘　　要：系统研究了经不同脱皮次数的燕麦粉的理化特性和加工品质。结果表明:4~9次脱皮的燕麦粉峰值黏度处于较高水平;3~5次脱皮的燕麦粉吸水性指数、水溶性指数、吸水能力和吸油能力居中且比较稳定;综合分析淀粉特性和蛋白质特性,4~5次脱皮(脱皮率约为7%)即适度加工燕麦粉的加工特性更优。The physicochemical properties and processing quality of oat flour with different peeling times were studied systematically.The results showed that the peak viscosity of oat flour with 4-9 times peeling was at a higher level.The water absorption index,water solubility index,water absorption ability and oil absorption ability of 3-5 times peeling oat powder were in the middle and relatively stable.The characteristics of starch and protein were analyzed comprehensively.The processing characteristics of oat flour with 4-5 times peeling(the peeling rate was about 7%),which meant that moderately processed oat flour had better processing characteristics.

关 键 词：燕麦脱皮率 适度加工 燕麦粉 理化特性 加工品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]