Oats are rich in polyphenolic functional active ingredients, which can be used to make oats instant porridge.But most of the oats instant porridge is processed by extrusion processing.Three different methods were used to prepare oats instant porridge by atmospheric pressure cooking, high pressure cooking and microwave cooking.In this experiment, the effects of three methods on the color difference, texture characteristics, microstructure, polyphenol content and sensory quality were studied.It was intended to provide people with a kind of oats instant porridge with good taste and high functional active ingredients.The results showed that the three cooking methods significantly changed the color of instant porridge.High pressure cooking could significantly reduce the hardness, stickiness and chewiness of oats instant porridge, respectively 14.67 N,5.2 N,3.45 mJ.But the elasticity was lower than that of the other two cooking methods.The microstructure of the oats instant porridge treated in the three ways was different, however, the starch granules became loose, which was conducive to rehydration.The total phenolic content of microwave cooking and high pressure cooking was well retained, respectively 63.93 and 61.88 μg/g.The sensory scores of three methods were in the order of high pressure cooking>atmospheric pressure cooking>microwave cooking.It could be seen that the instant porridge after high pressure cooking has high texture characteristics and sensory quality, and could better retain the color and polyphenol content of oats.To sum up, high pressure cooking is a better way to make oats instant porridge.
[1] CAI X X, DANG Q Y, LIU L, et al.Oat nutritious meal has beneficial effect on lipid metabolism in type 2 diabetes mellitus:A 3-month randomized controlled trial[J].Journal of Functional Foods, 2022, 95:105156.
[2] CHEN O, MAH E, DIOUM E, et al.The role of oat nutrients in the immune system:A narrative review[J].Nutrients, 2021, 13(4):1048.
[3] 曹汝鸽, 林钦, 任长忠, 等.不同灭酶处理对燕麦气味和品质的影响[J].农业工程学报, 2010, 26(12):378-382.
CAO R G, LIN Q, REN C Z, et al.Effects of different inactivation treatment on oat flavor and quality[J].Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(12):378-382.
[4] ŠIMURINA O, FILIPČEV B V, MARIĆ B, et al.Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats[J].Food and Feed Research, 2018, 45(1):27-35.
[5] 康子悦, 沈蒙, 葛云飞, 等.基于植物广泛靶向代谢组学技术探究小米粥中酚类化合物组成及其抗氧化性[J].食品科学, 2021, 42(4):206-214.
KANG Z Y, SHEN M, GE Y F, et al.Analysis of phenolic composition in millet porridge using widely-targeted metabolomics and evaluation of antioxidant activity[J].Food Science, 2021, 42(4):206-214.
[6] 刘韫瑜, 张美莉, 冯志宽.湿热处理对裸燕麦复配米方便米饭品质的影响[J].中国粮油学报, 2011, 26(1):35-39.
LIU Y Y, ZHANG M L, FENG Z K.Effect of heat-moisture treatment on quality of naked oats/short grain rice matching instant rice[J].Journal of the Chinese Cereals and Oils Association, 2011, 26(1):35-39.
[7] 刘佳男. 四种杂粮米预熟化工艺及理化性质的研究[D].长春:吉林农业大学, 2017.
LIU J N.Study on pre-ripening technology and physical and chemical properties of four kinds of coarse cereals rice[D].Changchun:Jilin Agricultural University, 2017.
[8] 关桦楠, 吴永存, 孙冰玉, 等.高压蒸煮及微波预熟工艺改良糙米品质的研究[J].食品工业科技, 2022, 43(8):204-211.
GUAN H N, WU Y C, SUN B Y, et al.Effect of high pressure and microwave precooking processes on improving the quality of brown rice[J].Science and Technology of Food Industry, 2022, 43(8):204-211.
[9] ZHOU Z K, ROBARDS K, HELLIWELL S, et al.Effect of storage temperature on cooking behaviour of rice[J].Food Chemistry, 2007, 105(2):491-497.
[10] 俞承韬. 不同浸泡条件和压力条件对糙米饭蒸煮品质的影响[D].无锡:江南大学, 2021.
YU C T.Effects of different soaking conditions and pressure conditions on cooking quality of brown rice[D].Wuxi:Jiangnan University, 2021.
[11] TESTER R F, MORRISON W R.Swelling and gelatinization of cereal starches.VI.starches from waxy hector and hector barleys at four stages of grain development[J].Journal of Cereal Science, 1993, 17(1):11-18.
[12] 龙杰, 吴凤凤, 金征宇, 等.预处理和干燥方式对方便米饭品质的影响[J].中国粮油学报, 2018, 33(9):1-6;12.
LONG J, WU F F, JIN Z Y, et al.Effects of drying and pretreatment methods on quality of instant rice[J].Journal of the Chinese Cereals and Oils Association, 2018, 33(9):1-6;12.
[13] 丁亚西. 保健方便粥的超高压生产工艺研究[D].长春:吉林大学, 2009.
DING Y X.Study on ultra-high pressure production technology of health-care instant porridge[D].Changchun:Jilin University, 2009.
[14] REN N M, MA Z, XU J B, et al.Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments[J].Food Chemistry, 2020, 317:126464.
[15] 王霞, 刘永吉, 董莹, 等.杂粮代餐粉的配方设计和工艺优化[J].中国粮油学报, 2023, 38(2):75-82.
WANG X, LIU Y J, DONG Y, et al.Formulation design and process optimization of meal powder substitute for cereals[J].Journal of the Chinese Cereals and Oils Association, 2023, 38(2):75-82.
[16] 杜春婷, 党斌, 杨希娟, 等.不同加工方式对藜麦淀粉结构与功能特性的影响[J].中国粮油学报, 2022, 37(4):54-61.
DU C T, DANG B, YANG X J, et al.Effects of different processing methods on structural and functional properties of quinoa starch[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(4):54-61.
[17] 田飒飒. 基于青稞的杂粮复配米理化特性研究[D].杨凌:西北农林科技大学, 2015.
TIAN S S.Study on physical and chemical properties of mixed grains rice based on highland barley[D].Yangling:Northwest A & F University, 2015.
[18] 姚岭柏. 裸燕麦方便米的加工工艺及燕麦米饭抗老化的研究[D].呼和浩特:内蒙古农业大学, 2008.
YAO L B.Study on processing technology of naked oat instant rice and anti-aging of oat rice[D].Hohhot:Inner Mongolia Agricultural University, 2008.
[19] 焦华杰. 方便小米粥生产工艺及糊化回生机理研究[D].保定:河北农业大学, 2013.
JIAO H J.Study on production technology and gelatinization retrogradation mechanism of instant millet porridge[D].Baoding:Hebei Agricultural University, 2013.
[20] 白洁, 蒋华彬, 张小飞, 等.基于变异系数法对气流膨化处理马铃薯方便粥品质的评价[J].食品科学, 2021, 42(15):81-88.
BAI J, JIANG H B, ZHANG X F, et al.Quality evaluation of instant potato congee treated by air puffing based on variation coefficients[J].Food Science, 2021, 42(15):81-88.
[21] 单璐. 不同加工方式小米营养成分的变化[D].太原:山西大学, 2016.
SHAN L.Changes of nutritional components of millet with different processing methods[D].Taiyuan:Shanxi University, 2016.
[22] 刘明, 孟宁, 岳崇慧, 等.糙米原料对挤压速食粥品质特性的影响[J].食品工业科技, 2020, 41(6):1-7;14.
LIU M, MENG N, YUE C H, et al.Effects of brown rice on quality characteristics of extruded instant porridge[J].Science and Technology of Food Industry, 2020, 41(6):1-7;14.
[23] NICOLI M C, ANESE M, PARPINEL M.Influence of processing on the antioxidant properties of fruit and vegetables[J].Trends in Food Science & Technology, 1999, 10(3):94-100.
[24] 张珊珊. 八种杂粮煮制前后营养组分变化及其体外消化酵解特性[D].南昌:南昌大学, 2019.
ZHANG S S.Changes in nutrient component and characteristics of in vitro digestion and fermentation of eight kinds of coarse cereals before and after cooking[D].Nanchang:Nanchang University, 2019.
[25] 张玲艳, 李洁莹, 韩飞, 等.蒸煮对小米营养成分及抗氧化活性的影响[J].食品科学, 2017, 38(24):113-117.
ZHANG L Y, LI J Y, HAN F, et al.Effects of steaming and boiling on the nutrients and antioxidant activity of millet[J].Food Science, 2017, 38(24):113-117.
[26] 姜忠丽, 张欢, 白琼, 等.不同蒸煮方式对糙米多酚抗氧化活性的影响[J].沈阳师范大学学报(自然科学版), 2021, 39(1):69-74.
JIANG Z L, ZHANG H, BAI Q, et al.Effect of different cooking methods on phenol contents of antioxidant activity of brown rice[J].Journal of Shenyang Normal University (Natural Science Edition), 2021, 39(1):69-74.
[27] 张子敬. 预处理和蒸煮方式对红米品质和储藏特性影响的研究[D].无锡:江南大学, 2021.
ZHANG Z J.Effects of pretreatment and cooking methods on the quality and storage characteristics of Redmi[D].Wuxi:Jiangnan University, 2021.
