| 董锐,贺婷,胡新中,李璐.不同炒制时间对燕麦粉理化特性及货架期的影响[J].中国粮油学报,2023,38(4):59-66 |
| 不同炒制时间对燕麦粉理化特性及货架期的影响 |
| Effect of Different Stir-frying Time on the Physical and Chemical Properties and Shelf life of Oat Flour |
| 投稿时间：2022-04-21 修订日期：2022-07-27 |
| DOI： |
| 中文关键词: 炒制 燕麦粉 理化特性 β-葡聚糖 货架期 |
| 英文关键词:stir-frying oat flour physical and chemical properties β-glucan shelf life |
| 基金项目:农业部现代产业技术体系项目(CARS-07-E1),陕西省创新团队(2020TD-049),陕西省谷物科学国际联合研究中心(2019GHJD-15) |
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| 中文摘要: |
| 为了研究“三熟”工艺中炒制时间对燕麦粉的影响，燕麦籽粒经炒制0、10、20、30 min后分析其基本理化指标、面粉流变学特性、β-葡聚糖分子量及其货架期的变化。结果表明：与对照燕麦粉相比，炒制热处理有助于燕麦胚乳和皮层分离，可以显著提高燕麦粉的出粉率。炒制热处理后，燕麦粉的脂肪酶活力和L*值显著降低；峰值黏度、终值黏度和热焓值、结晶度均呈现降低的趋势，燕麦粉的糊化度增加；β-葡聚糖重均分子量降低，β-葡聚糖分子分布范围增加。在加速储藏期间，不同炒制时间的燕麦粉脂肪酸值随着储藏期间呈现上升的趋势，其中对照燕麦粉的脂肪酸值变化的更快。根据Arrhenius动力学模型和统计学原理，预测到炒制 30 min 燕麦粉的货架期较长，在常温下 （25 ℃） 的货架期为229 d。 |
| 英文摘要: |
| To evaluate the effects of different stir-frying time (one of the triple-cooking process) effect on oat flour, oat grains were stir-fried for 0, 10, 20, and 30 minutes. Changes of oat flour on the basic physiochemical indicators, flour rheological properties, molecular weight of β-glucan, and shelf life were analyzed. The results showed that the stir-frying heat treatment expanded the oat grains and ripened the endosperm at the same time, which was conducive to the separation of the cortex and endosperm and led to a significant increase in the flour extraction rate of oat flour and a significant reduction in the lipase activity in the oat flour (P<0.05). The color difference results showed a decrease trend in the L* value of oat flour. The gelatinization properties and thermodynamic results of oat flour showed that the peak viscosity and enthalpy value of stir-frying oat flour were significantly reduced, the gelatinization degree of oat flour was increased, the crystallization area of starch was destroyed, the crystallinity was reduced, and the viscoelasticity of oat flour dough processing was improved compared to control oat flour. The stir-frying caused the molecular weight of oat β-glucan decreased and the distribution range increased. During the accelerated storage period, according to the Arrhenius kinetic model and statistical principles, the ideal processing time with a longer shelf life was predicted as 30 min and the shelf life at room temperature (25℃) was 229 days. |
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