熟化工艺对燕麦传统食品营养及加工品质的影响

The Effects of Three-Thermal Treatment on Nutrient and Processing Quality of Chinese Oat Tradition Food

燕麦加工过程中制粉前炒熟籽粒,和面时烫熟燕麦粉,加工成食品后蒸熟或煮熟,即为"三熟",其对燕麦产品的食用品质影响较大。为了解"三熟"工艺对燕麦传统食品理化特性和营养组分的影响,本研究以深受消费者喜爱的燕麦窝窝为研究对象,评价了"三熟"工艺对燕麦窝窝蛋白质、脂肪、β-葡聚糖含量、热量、总淀粉、直链淀粉、黏度特性及白度、过氧化氢酶活性等指标的影响,并进行了感官评价。结果表明:炒熟、烫熟和蒸熟均使样品总淀粉含量有所升高,直链淀粉含量没有显著影响,过氧化氢酶活性降低。经过炒熟的样品,粗蛋白含量、热量、β-葡聚糖含量、L值、起始糊化温度降低,粗脂肪含量、峰值黏度及回生值升高。烫熟和蒸熟对样品蛋白质、热量和黏度特性没有显著影响,均使样品β-葡聚糖含量有所升高,其中烫熟对粗脂肪含量没有显著影响,使样品L值升高,而蒸熟使样品粗脂肪含量升高,L值降低。经过炒熟、烫熟、蒸熟的燕麦窝窝感官评分最高。总体看来,炒熟对样品的影响最大,是"三熟"工艺中最关键的步骤。

The three thermal treatment of oat processing is an important technology, which included the roasting oat seed before milling, dough making with boiling water, and steaming or cooking after processed into food. To investi gate the influence of three - thermal treatment on oat physicochemical properties and nutritious component, the influ ence of three thermal treatment on protein, fat, β - glucan, calories, total starch and amylose content, viscosity charac-teristics ,whiteness, hydrogen peroxidase activity of oat traditional food and sensory evaluation of different treatment were studied. The results showed that all the processing of roasting, boiling and steaming increased the content of total starch while they had no difference on the content of the amylose but reduced the active of hydrogen peroxide enzyme. The processing of roasting increased the crude fat content, peak viscosity and setback value, but the crude protein content, calories, β -glucan content, L value and initial pasting temperature were reduced. Boiling and steaming didn＇t show significant effect on the protein, calories and viscosity characteristics, but increased the content of β -glucan. Boiling showed no significant effect to the crude fat content but increased the L value and steaming increased the fat content but reduced the L value. The sensory evaluation of oat traditional food that was processed with the three - ther mal treatment had the highest score. Generally speaking, as to the three -thermal treatment, roasting had most signifi cant effect on the samples.