不同熟制方式对燕麦粉冲调品质的影响  

Effect of different cooking methods on the quality of oat powder fast dissolvability

作　　者：王汝昊 赵阿会 Wang Ruhao;Zhao Ahui(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450000

出　　处：《粮食与食品工业》2025年第1期42-46,共5页Cereal & Food Industry

摘　　要：本文以燕麦为原材料,研究了不同熟制方式对燕麦粉冲调品质的影响。结果表明:炒制处理与烘烤处理后的燕麦粉在速溶性、湿润性、分散性和持水力方面均表现较差,而蒸制处理与微波处理则表现较好,冲调品质较好,从色泽来看,烤制处理后的燕麦粉颜色较深,蒸制处理后的燕麦粉颜色较浅。从过筛目数来看,60目燕麦粉整体冲调性表现较好,40目燕麦粉颗粒较大,影响口感,80目燕麦粉样品虽持水力表现较好,但在分散性、速溶性等指标表现较差。整体来看,燕麦冲调粉前置熟制方式采用蒸制熟化、过60目筛处理工艺较为适合。This study used oats as the raw material,examined the effects of different cooking methods on the quality of fast dissolvability.The results showed that the oat flour after frying and roasting had poor performance in terms of instant solubility,wettability,dispersion and water holding capacity,while the steaming treatment and microwave treatment performed better and the preparation quality was better.From the perspective of sieving number treatment,the fast dissolvability performance of 60-mesh oat powder was better.40-mesh oat powder particles was larger,affect the taste.Although the water retention performance of 80-mesh oat powder was better,the performance of dispersibility and instant solubility was poor.On the whole,the pre-cooking method of oat powder is more suitable for the process of steaming and over 60 mesh screening.

关 键 词：燕麦粉 热处理方式 冲调品质 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]