燕麦片加工品质评价及其品种相关性研究

Oats Flake Quality Evaluation and Oat Variety Selection

拟通过燕麦品种间品质性状的差异来寻求燕麦片加工品质的客观评价方法,并从中筛选出适宜加工燕麦片的优良品种。结果显示,燕麦品种间在粗脂肪、粗纤维、千粒重及β-葡聚糖含量等理化指标上存在较大变异;燕麦片的理化和感官评价指标中以汤汁黏度、口感、色泽等指标对产品整体品质影响最为显著。从燕麦片的营养和食用品质综合考虑,从34个国产燕麦品种中筛选出适宜加工燕麦片的5个优质品种-坝莜1号(河北产)、白燕2号(山西产)、坝莜3号、张莜1号、定莜2号。

The purpose of this study was to establish objective quality evaluation methods for natural oats flake and acquire some superior oat varieties suitable for processing oats flake. Results： There are significant variations in 1000 - grain weight and contents of crude fat, crude fiber and β - glucan among oat varieties. The viscosity, flavor and color of oats flake soup am the main factors composing oats flake quality. According to the nutrition and eating quality of oat and its product, 5 superior varieties are selected among 34 domestic naked oat varieties, those are Bayou 1 planted in Hebei province, Baiyan 2 planted in Shanxi province, Bayou 3, Zhangyou 1 and Dingyou 2.