摘要
分析检测了市售燕麦米的游离脂肪酸值,并研究了利用过热蒸汽进行灭酶处理以改善燕麦米品质。研究发现,市售燕麦米的游离脂肪酸值均较高,说明灭酶处理对改善燕麦米品质的必要性。研究表明,短时间的过热蒸汽处理可有效灭活燕麦米的脂肪酶,达到改善燕麦米的食用品质,延长货架期的目的。
The free fatty acid values of commercial milled oat kernel were determined and the effect of superheated steam was studied to improve milled oat kernel qualities by inactivating lipase. The results showed high level of free fatty acid of commercial milled oat kernel, which illustrated the necessity to inactivate lipase. Superheated steam in a short time could inactivate lipase effectively, thereby improving the sensory qualities and prolonging storage stability.
作者
张纳川
李梦黎
李再贵
ZHANG Nachuan;LI Mengli;LI Zaigui(College of Food Science and Nutritional Engineering, China Agricultural University （Beijing 100083)
出处
《食品工业》
CAS
北大核心
2018年第4期213-216,共4页
The Food Industry
关键词
燕麦米
过热蒸汽
食用品质
milled oat kernel
superheated steam
sensory quality
