燕麦加工食品灭酶工艺与效果分析

Analysis of Enzymatic Inactivation Process and Effect in Oat Processed Food

燕麦作为一种营养丰富的谷物,在现代饮食中备受青睐。然而,燕麦中的酶活性可能导致食品变质和质量下降。因此,燕麦加工食品的灭酶工艺变得至关重要。本文分析了电子束辐射处理燕麦加工食品灭酶工艺和注意事项,旨在为燕麦加工食品的生产提供有力的技术支持。

Oats,as a nutritious grain,are highly favored in modern diets.However,enzyme activity in oats may lead to food spoilage and quality degradation.Therefore,the enzyme killing process of oat processed food has become crucial.This article analyzes the enzyme killing process and precautions for electron beam radiation treatment of oat processed food,aiming to provide strong technical support for the production of oat processed food.