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食品与发酵工业  2019, Vol. 45 Issue (11): 199-203    DOI: 10.13995/j.cnki.11-1802/ts.018971
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
焙炒处理对燕麦甜醅品质及功能因子含量的影响
麻宸睿1, 王新宇1, 桂颖1, 张琇1, 曹晓虹1, 韩立宏1,2*
1(国家民委发酵酿造工程生物技术重点实验室(北方民族大学),宁夏 银川,750021)
2(宁夏瑞春杂粮股份有限公司,宁夏 固原,756000)
Effects of roasting on qualities and functional factors of sweet fermented oats
MA Chenrui1, WANG Xinyu1, Gui Ying1, ZHANG Xiu1, CAO Xiaohong1, HAN Lihong1,2*
1(Key Laboratory of Fermentation and Brewing Biotechnology of State Ethnic Affairs Commission(North Minzu University),Yinchuan 750021, China)
2 (Ningxia Ruichun Coarse Cereals Co., LTD, Guyuan 756000, China)
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摘要 通过焙炒处理对燕麦甜醅进行品质优化,系统分析了不同炒制时间对燕麦甜醅破碎率、质地、感官品质的影响,并分别采用McCleary直接测定法、Folin-Ciocalteu比色法及NaNO2-Al(NO3)3比色法研究了甜醅中β-葡聚糖、总酚、总黄酮等功能因子的含量随焙炒处理时间的变化规律。实验结果表明,焙炒处理显著降低了燕麦甜醅的破碎率。当焙炒时间为6 min左右时,破碎率相比对照降低了50.86%;经炒制处理的甜醅样品的硬度、弹性和咀嚼性相比对照显著增大,其感官综合品质也得到了显著改善,当焙炒时间为6 min左右时,所得样品的感官综合得分最高;焙炒处理显著增大了燕麦甜醅的总酚含量,降低了总黄酮含量,但对β-葡聚糖含量没有显著影响。
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麻宸睿
王新宇
桂颖
张琇
曹晓虹
韩立宏
关键词:  燕麦甜醅  烘焙  质地  品质  β-葡聚糖  总酚  总黄酮    
Abstract: By improving the quality of sweet fermented oats via roasting, this study systematically investigated the effects of different roasting time on the breakage rate, texture and sensory quality of the oats. Besides, the effects of roasting time on the changes in the contents of functional factors, such as β-glucan, total phenols, and total flavonoids, were also determined. The results showed that roasting significantly reduced the breakage rate of oats. When the oats were roasted for 6 min, their crushing rate was 50.86% lower than control. Compared with the control, the hardness, elasticity and chewiness of roasted oats significantly increased, and their comprehensive quality also significantly improved. Besides, the sensory score of the roasted oats was also the highest. Furthermore, roasting significantly increased the total phenolic content and decreased the total flavonoid content of sweet fermented oats, but it had no significant effect on the content of β-glucan. In conclusion, this research provides a guidance for industrial production of high-quality sweet fermented oats.
Key words:  sweet fermented oat    baking treatment    texture    sensory quality    β-glucan    total phenols    total flavonoids
收稿日期:  2018-10-08                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 国家自然科学基金项目(31460406);国家民委发酵酿造工程生物技术重点实验室经费;宁夏回族自治区大学生创新项目(2018-QJ-062)。
通讯作者:  本科(韩立宏副教授为通讯作者,E-mail: hanlihong_0317@ 126.com)   
引用本文:    
麻宸睿,王新宇,桂颖,等. 焙炒处理对燕麦甜醅品质及功能因子含量的影响[J]. 食品与发酵工业, 2019, 45(11): 199-203.
MA Chenrui,WANG Xinyu,Gui Ying,et al. Effects of roasting on qualities and functional factors of sweet fermented oats[J]. Food and Fermentation Industries, 2019, 45(11): 199-203.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018971  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/199
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