不同蒸煮方式对燕麦方便粥品质的影响  

Effect of different cooking methods on the quality of oats instant porridge

作　　者：郭恬静 梁月光 程雪玲 陈琼玲 陈振家[1] 顾丰颖[3] 王愈[1,2] GUO Tianjing;LIANG Yueguang;CHENG Xueling;CHEN Qiongling;CHEN Zhenjia;GU Fengying;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;Shanxi Provincial Technology lnnovation Center for Fruit and Vegetable Storage,Preservation and Processing,Taigu 030801,China;Institute of Agro-products Processing Sciences and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西省果蔬贮藏保鲜与加工技术创新中心,山西太谷030801 [3]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品与发酵工业》2025年第1期231-236,共6页Food and Fermentation Industries

基　　金：晋中国家农高区食品科学与工程教授、博士工作站资助项目(JZNGQBSGZZ003);黄土高原特色作物优质高效生产省部共建协同创新中心自主研发项目(SBGJXTZXKF-04);兵团重点领域科技攻关计划(2023AB004-01)。

摘　　要：燕麦富含多酚类功能活性成分,可用于制作方便粥,但目前市场上的燕麦方便粥多以挤压膨化处理为主,该试验采用常压蒸煮、高压蒸煮和微波蒸煮3种不同方式制作燕麦方便粥,研究3种处理方式对燕麦方便粥的色泽、质构特性、微观结构、多酚含量、感官品质的影响,旨在为人们提供一种口感良好、功能活性成分较高的燕麦方便粥。结果表明,3种蒸煮方式均显著改变了方便粥的色泽;高压蒸煮可以显著降低燕麦方便粥的硬度、胶黏性、咀嚼性,分别为14.67 N、5.2 N、3.45 mJ,但弹性低于其他两种蒸煮方式;3种方式处理的方便粥微观结构均有所不同,但淀粉颗粒都变得疏松,有利于复水;微波蒸煮和高压蒸煮总酚含量保留较好,分别为63.93和61.88μg/g;3种蒸煮方式的感官评分依次为高压蒸煮>常压蒸煮>微波蒸煮。由此可见,经高压蒸煮后的燕麦方便粥具有较高的质构特性和感官品质,能够较好的保留燕麦的色泽及多酚含量,因此高压蒸煮是一种较好的制作燕麦方便粥的方式。Oats are rich in polyphenolic functional active ingredients,which can be used to make oats instant porridge.But most of the oats instant porridge is processed by extrusion processing.Three different methods were used to prepare oats instant porridge by atmospheric pressure cooking,high pressure cooking and microwave cooking.In this experiment,the effects of three methods on the color difference,texture characteristics,microstructure,polyphenol content and sensory quality were studied.It was intended to provide people with a kind of oats instant porridge with good taste and high functional active ingredients.The results showed that the three cooking methods significantly changed the color of instant porridge.High pressure cooking could significantly reduce the hardness,stickiness and chewiness of oats instant porridge,respectively 14.67 N,5.2 N,3.45 mJ.But the elasticity was lower than that of the other two cooking methods.The microstructure of the oats instant porridge treated in the three ways was different,however,the starch granules became loose,which was conducive to rehydration.The total phenolic content of microwave cooking and high pressure cooking was well retained,respectively 63.93 and 61.88μg/g.The sensory scores of three methods were in the order of high pressure cooking>atmospheric pressure cooking>microwave cooking.It could be seen that the instant porridge after high pressure cooking has high texture characteristics and sensory quality,and could better retain the color and polyphenol content of oats.To sum up,high pressure cooking is a better way to make oats instant porridge.

关 键 词：燕麦方便粥 蒸煮方式 品质分析 多酚 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]