燕麦米饭抗老化的研究

Reducing Retrogradation Degree in Polished Oat Cooking

为了改善燕麦米饭低温贮藏过程中的老化现象,制备出具有良好抗老化性质的燕麦米饭,对其加工工艺中的加水量、浸泡条件和蒸煮环节中添加抗老化剂的种类和比例进行了单因素及正交试验。结果表明：浸泡时控制燕麦米加水量在1.2～1.9倍,可得到口感较好,且抗老化性较好的米饭;单独采用0.8%的α-淀粉酶或0.4%的β-环状糊精浸泡,或者蒸煮时添加0.2%～0.6%的单甘酯均可有效提高燕麦米饭低温贮藏后的糊化度;正交试验表明：燕麦米饭抗老化的最佳工艺条件为0.8%α-淀粉酶浸泡,加水量为燕麦米质量的1.2倍,蒸煮时添加0.6%单甘酯。

Aiming to produce cooked polished oat with less retrogradation degree after low temperature storage, single - factor tests and an orthogonal experiment on the retardation factors including the quantity of soaking water, soaking conditions and the kind and dose of retardation reagent were studied. The single - factor tests reveal that to produce cooked polished oat with good sensory quality and high gelatinization degree after low temperature storage, the following means are effective： adding water of 1.2 - 1.9 times of oat for soaking, or adding 0.8 % α-amylase in soaking, or adding 0.4% - eyclodextrin in soaking, or adding 0.2 % - 0.6 % monoglyeeride in cooking. The orthogonal experiment further reveals that the optimal condition for enhancing the gelatinization degree of the cooked polished oat after low temperature storage is soaking with 0.8% α- amylase, adding water of 1.2 times of oat for soaking, and adding 0.6 % monoglyeeride in cooking.