焙炒处理对燕麦甜醅品质及功能因子含量的影响
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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Na NO2-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。
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.
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.
引文
[1]张燕,胡新中,师俊玲,等.熟化工艺对燕麦传统食品营养及加工品质的影响[J].中国粮油学报,2013,28(10):86-91.
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[15]刘清,李玉,姚惠源. Folin-Ciocalteu比色法测定大麦提取液中总多酚的含量[J].食品科技,2007,32(4):175-177.
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[18] RAPHAELIDES S,GEORGIADIS N. Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating[J]. Food Hydrocolloids,2007,21(7):1 188-1 200.
[19]姚鑫淼,马兴胜,张雪山,等.淀粉-脂肪复合物模型研究[J].哈尔滨商业大学学报(自然科学版),2004,20(2):216-219.
[20] JOHANSSON L,TUOMAINEN P,ANTTILA H,et al.Effect of processing on the extractability of oatβ-glucan[J]. Food Chemistry,2007,105(4):1 439-1 445.
[21] BEER M U,WOOD P J,WEISZ J,et al. Effect of cooking and storage on the amount and molecular weight of(13)(1 4)-β-D-glucan extracted from oat products by an in vitro digestion system[J]. Cereal Chemistry,1997,74(6):705-709.
[22] ANDERSSON A A M,ARME,GRANGEON E,et al.Molecular weight and structure units of(1→3,1→4)-β-glucans in dough and bread made from hull-less barley milling fractions[J]. Journal of Cereal Science,2004,40(3):195-204.
[23] SANDHU K S,GODARA P,KAUR M,et al. Effect of toasting on physical,functional and antioxidant properties of flour from oat(Avena sativa L.)cultivars[J]. Journal of the Saudi Society of Agricultural Sciences,2017,28(1):96-101.
[24] PRADEEP S R,GUHA M. Effect of processing methods on the nutraceutical and antioxidant properties of little millet(Panicum sumatrense)extracts[J]. Food Chemistry,2011,126(4):1 643-1 647.
[25] ZHU F,CAI Y Z,BAO J S,et al. Effect ofγ-irradiation on phenolic compounds in rice grain[J]. Food Chemistry,2010,120(1):74-77.
[2] FENG X M,PASSOTH V,EKLUND-JONSSON C,et al.Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation-Nutritional impact and real-time PCR quantification of fungal growth dynamics[J]. Food Microbiology,2007,24(4):393-402.
[3] RALLA T,SALMINEN H,EDELMANN M,et al. Oat bran extract(Avena sativa L.)from food by-product streams as new natural emulsifier[J]. Food Hydrocolloids,2018,81(8):253-262.
[4]葛磊.燕麦发酵饮料的研制[D].无锡:江南大学,2012.
[5]史晓萌,陈建国,党艳婷,等.响应曲面法优化燕麦甜醅发酵工艺的研究[J].食品工业,2018,39(4):88-91.
[6]吴寒,肖愈,李伟,等.燕麦甜醅发酵过程中生化成分的动态变化[J].食品科学,2015,36(13):114-118.
[7]史晓萌,陈建国,梁寒峭,等.燕麦发酵过程中微生物、理化指标及活性成分变化规律[J].食品与发酵工业,2018,44(4):49-52.
[8] BAKR A A,GAWISH A R. Nutritional evaluation and cooking quality of dry cowpea(Vigna sinensis L.)grown under various agricultural conditions. I:Effect of soaking and cooking on the chemical composition and nutritional quality of cooked seeds[J]. Blood,1991,110(8):3 084.
[9] OVANDO-MARTíNEZ M,WHITNEY K,REUHS BL,et al. Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch[J]. Food Research International,2013,52(1):17-25.
[10]王晓彬,郭兴凤,郝利平.测定条件对蒸煮大米质构特性测定结果的影响[J].河南工业大学学报(自然科学版),2013,34(5):40-43.
[11]国家质量监督检验检疫总局.黄酒. GB/T 13662—2008[S].
[12]王晓玲.保健米酒酿造及利用米酒糟培养泰山赤芝的研究[D].无锡:江南大学,2009.
[13] MCCLEARY B V,CODD R. Measurement of(1-3),(1-4)-β-D-glucan in barley and oats:a streamlined enzymic procedure[J]. J Sci Food Agric,1991,55:303-312.
[14] MCCLEARY B V, GLENNIE-HOLMES M. Enzymic quantifi cation of(1-3),(1-4)-β-D-glucan in barley and malt[J]. J Inst Brew,1985,91:285-295
[15]刘清,李玉,姚惠源. Folin-Ciocalteu比色法测定大麦提取液中总多酚的含量[J].食品科技,2007,32(4):175-177.
[16]白鸿.保健食品功效成分检测方法[M].北京:中国中医药出版社,2011.
[17] ZHOU Z,HELLIWELL R S,BLANCHARD C. Effect of the addition of fatty acids on rice starch properties[J].Food Research International,2007,40(2):209-214.
[18] RAPHAELIDES S,GEORGIADIS N. Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating[J]. Food Hydrocolloids,2007,21(7):1 188-1 200.
[19]姚鑫淼,马兴胜,张雪山,等.淀粉-脂肪复合物模型研究[J].哈尔滨商业大学学报(自然科学版),2004,20(2):216-219.
[20] JOHANSSON L,TUOMAINEN P,ANTTILA H,et al.Effect of processing on the extractability of oatβ-glucan[J]. Food Chemistry,2007,105(4):1 439-1 445.
[21] BEER M U,WOOD P J,WEISZ J,et al. Effect of cooking and storage on the amount and molecular weight of(13)(1 4)-β-D-glucan extracted from oat products by an in vitro digestion system[J]. Cereal Chemistry,1997,74(6):705-709.
[22] ANDERSSON A A M,ARME,GRANGEON E,et al.Molecular weight and structure units of(1→3,1→4)-β-glucans in dough and bread made from hull-less barley milling fractions[J]. Journal of Cereal Science,2004,40(3):195-204.
[23] SANDHU K S,GODARA P,KAUR M,et al. Effect of toasting on physical,functional and antioxidant properties of flour from oat(Avena sativa L.)cultivars[J]. Journal of the Saudi Society of Agricultural Sciences,2017,28(1):96-101.
[24] PRADEEP S R,GUHA M. Effect of processing methods on the nutraceutical and antioxidant properties of little millet(Panicum sumatrense)extracts[J]. Food Chemistry,2011,126(4):1 643-1 647.
[25] ZHU F,CAI Y Z,BAO J S,et al. Effect ofγ-irradiation on phenolic compounds in rice grain[J]. Food Chemistry,2010,120(1):74-77.