摘要
为了比较不同灭酶工艺对裸燕麦酶活性抑制效果和燕麦品质的影响,对裸燕麦和去皮后的燕麦米采取普通烘烤、红外烘烤、常压蒸煮、高压蒸煮灭酶处理。研究结果表明:采用红外烘烤、蒸汽处理(常压和加压)的燕麦米和原燕麦籽粒酶活性均受到了抑制,三个月后仍没有酶活性;而普通烘烤处理的燕麦籽粒酶活性没有被抑制。脱皮后燕麦粉白度最高。以未加工燕麦为对照,常压蒸制燕麦米在各项品质综合评价上最佳,其次为加压蒸制燕麦、常压蒸制燕麦、红外烘烤燕麦米、加压蒸制燕麦米、普通烘烤燕麦米、红外烘烤燕麦、燕麦米对照和普通烘烤燕麦。红外烘烤是一种快速有效的燕麦灭酶和风味改善工艺。
To compare the enzyme deactivation means and the quality effects, raw oat grains and polished oat grains of the naked oat were treated by normal roasting, infrared roasting, normal steaming, and autoclaving methods separately. The results show： the enzyme activities of the raw oat and the polished oat treated by infrared roasting, normal steaming and autoclaving are deactivated and can not be detected three months later. The normal roasting treatment can not deactivate the enzymes. The lightness of the polished oat flour is the highest. Using the raw oat as reference, the order of desirable technology for the oat processing is ： polished oat by normal steaming is the best one, the following are raw oat by autoclaving, raw oat by normal steaming, polished oat by infrared roasting, polished oat by autoclaving, polished oat by normal roasting, raw oat by infrared roasting, polished oat, and raw oat by normal roasting. The infrared roasting is a good enzyme stabilizing and quality improving method.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第5期46-50,共5页
Journal of the Chinese Cereals and Oils Association
基金
西北农林科技大学青年学术骨干人才资助项目
关键词
裸燕麦
脱皮
烘烤
红外
蒸制
灭酶
naked oat（Avena nuda）, polish, roast, infrared, steam, enzyme stabilize
