过热蒸汽灭酶工艺及其对燕麦粉贮藏品质的影响研究

Study about the Effects of Superheated Steam on Lipase Inactivation and Storage Quality of Oat

利用过热蒸汽对燕麦进行灭酶处理,以改善其贮藏特性。通过改变润麦条件、过热蒸汽温度、过热蒸汽流量和处理时间等,考察对燕麦的灭酶效果。通过加速贮藏试验,考察灭酶后燕麦粉贮藏特性的变化。为了对燕麦进行高效、彻底的灭酶,应控制润麦水分在20%以上,过热蒸汽温度在165℃以上,过热蒸汽流量在10.0 m3/h以上,处理时间不低于80 s。对6个品种的燕麦灭酶后,在过热蒸汽温度40℃,湿度80%条件下进行加速贮藏试验。结果显示,彻底灭酶后燕麦粉的FFA值在4周的加速试验中增加程度明显减少,能够基本维持燕麦粉的品质稳定性。

Oat groats are treated with superheated steam to inactivate the lipase and to improve its storage properties. The effect of lipase deactivated with superheated steam is studied by changing the tempering condition, the superheated steam temperature, flow rate and time. The changes of storage characters of the inactivated oat flour are assessed by accelerated storage test. The results show that the oat can be inactivated efficiently and completely by control the condition as follows： more than 20% moisture content, the temperature of superheated steam should be more than 165 ℃, the steam flow rate should above 10.0 m3/h, processing time should not less than 80 s. Six varieties of oats are inactivated and storage under the condition with 40 ℃ and 80% moisture content to process the accelerated storage test. According to the study, the increase in the FFA significantly reduced after the complete inactivation which can maintain the quality stability of oat flour.