燕麦陈化品质变化及对面团质构特性的影响
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摘要
为探索燕麦在陈化过程中品质变化及对面团质构特性的影响,将燕麦粉在-20℃和室温贮藏1年,参照国标对其常规营养成分、过氧化值和酸价进行测定,并考察不同贮藏条件下燕麦粉陈化后加水量对燕麦面团质构特性的影响。结果表明:随着贮藏时间的增加,燕麦品质陈化明显,各营养成分含量呈下降趋势,且贮藏温度越高,下降越明显;燕麦粉在室温条件下贮藏1年后酸价和过氧化值明显升高;随着加水量的增加,新燕麦、-20℃条件下贮藏1年燕麦和室温条件下贮藏1年燕麦的面团硬度呈下降趋势,弹性和黏聚性呈上升趋势;在相同的加水量条件下,贮藏1年后的燕麦样品面团硬度高于新燕麦面团,弹性和黏聚性低于新燕麦面团,且室温贮藏条件下燕麦面团硬度更大、弹性和黏聚性变化不显著。
Exploring the quality changes of oats during the aging process and their effects on the texture characteristics of dough. Oat flour stored at-20 ℃ and room temperature for one year. Determining its conventional nutrient content, peroxide value and acid value refer to the national standard. The effects of water addition on the texture of oat dough were investigated under different storage conditions. The results showed that with the increase of storage time, the nutrient content of oats showed a downward trend, and the higher the storage temperature, the more obvious the decline. The acid value and peroxide value of oats increased significantly at room temperature. With the increase of water content, the dough hardness of fresh oats, stored at-20 ℃ and room temperature for one year showed a decreasing trend, and the elasticity and cohesiveness showed an upward trend. Under the same water addition conditions, the dough hardness of the oat samples after storage for one year was higher than that of the new oat dough, and the elasticity and cohesiveness were lower than the new oat dough. Oat dough had maximum hardness, elasticity and cohesiveness were almost unchanged under room temperature storage conditions.
Exploring the quality changes of oats during the aging process and their effects on the texture characteristics of dough. Oat flour stored at-20 ℃ and room temperature for one year. Determining its conventional nutrient content, peroxide value and acid value refer to the national standard. The effects of water addition on the texture of oat dough were investigated under different storage conditions. The results showed that with the increase of storage time, the nutrient content of oats showed a downward trend, and the higher the storage temperature, the more obvious the decline. The acid value and peroxide value of oats increased significantly at room temperature. With the increase of water content, the dough hardness of fresh oats, stored at-20 ℃ and room temperature for one year showed a decreasing trend, and the elasticity and cohesiveness showed an upward trend. Under the same water addition conditions, the dough hardness of the oat samples after storage for one year was higher than that of the new oat dough, and the elasticity and cohesiveness were lower than the new oat dough. Oat dough had maximum hardness, elasticity and cohesiveness were almost unchanged under room temperature storage conditions.
引文
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[30]易志.亚麻籽油贮藏稳定性研究[D].广州:华南农业大学,2016.
[31]王瑾,王世让,屈岩峰,等.大米贮藏品质变化规律研究[J].粮食加工,2009,34(5):30-31,34.
[32]刘侠.粮食在贮藏过程中品质变化分析[J].粮食加工,2009,34(1):72-74.
[33]陈芳芳,于文涛,刘少伟,等.紫薯粉对面团粉质特性和质构特性的影响[J].食品工业,2014,35(5):170-174.
[34]卞科,路茜玉.大米陈化过程中二硫键变化与蒸煮大米质构特性的关系[J].中国粮油学报,1992(4):38-40.
[35]赵学伟,卞科,王金水,等.蛋白质与淀粉的相互作用对陈化大米质构特性的影响[J].郑州粮食学院学报,1998,19(3):23-29.
[36]ZHOU Z,ROBARDS K,HELLIWELL S,et al.Rice ageing.I.Effect of changes in protein on starch behaviour[J].Starch-St?rke,2003,55(3/4):162-169.
[37]刘洋.豆腐渣粉对面团和面包品质特性的影响研究[D].新乡:河南科技学院,2013.
[38]LAU M H,TANG J,PAULSON A T.Texture profile and turbidity of gellan/gelatin mixed gels[J].Food Research International,2000,33(8):665-671.
[39]陈业坚,舒庆尧,张增勤,等.不同贮藏时间与种植季节对稻米品质的影响[J].浙江农业学报,2002(1):22-25.
[2]刘影,董利.燕麦的营养成分与保健作用[J].中国食物与营养,2009(3):55-57.
[3]杨海,孙泽民.中国燕麦[M].北京:北京农业出版社,1989.
[4]张曼.内蒙古燕麦品质特性及指纹特征研究[D].呼和浩特:内蒙古农业大学,2014.
[5]车甜甜.皮燕麦片和裸燕麦片的营养、糊化以及风味特性比较研究[D].杨凌:西北农林科技大学,2015.
[6]张丽萍,翟爱华.燕麦的营养功能特性及综合加工利用[J].食品与机械,2004,20(2):55-57.
[7]张曼,张美莉,郭军,等.中国燕麦分布、生产及营养价值与生理功能概述[J].内蒙古农业科技,2014(2):116-118.
[8]黄艾祥,肖蓉,吴存三.燕麦及其营养食品的研究开发[J].粮食与饲料工业,2000(9):49-50.
[9]李丽祥,张坚,宋鹏,等.燕麦对高胆固醇血症男性中老年人血脂水平的影响[J].中国食品学报,2011,11(4):102-107.
[10]裴素萍,蔡东联,朱昱.燕麦β-葡聚糖治疗大鼠高血脂症[J].第二军医学学报,2006,27(5):510-513.
[11]董吉林,申瑞玲.燕麦膳食纤维对胃肠道功能影响[J].粮食与油脂,2006(4):46-48.
[12]刘丽丹,刘玉,田凤美.膳食纤维与高血压关系的研究进展[J].军医进修学院学报,2009,30(5):762-764.
[13]高瑀珑,鞠兴荣,姚明兰,等.稻米储藏期间陈化机制研究[J].食品科学,2008(4):470-473.
[14]雷玲,孙辉,姜薇莉,等.稻谷储存过程中品质变化研究[J].中国粮油学报,2009,24(12):101-106.
[15]任顺成,周瑞芳,李永红.大米陈化过程中谷蛋白与大米质构特性的变化[J].中国粮油学报,2002(3):42-46.
[16]任顺成,周瑞芳.大米陈化过程中蛋白质与大米质构特性的变化[J].郑州工程学院学报,2001(1):42-46.
[17]ZHOU Z,ROBARDS K,HELLIWELL S,et al.Effect of storage temperature on cooking behaviour of rice[J].Food Chemistry,2007,105(2):491-497.
[18]刘建峰,周新丽,苏鹏,等.水分含量及添加剂对面团流变学性能的影响[J].食品工业科技,2008(11):86-89.
[19]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.
[20]张园园,温白娥,卢宇,等.藜麦粉对小麦面团、面包质构特性及品质的影响[J].食品与发酵工业,2017,43(10):197-202.
[21]冯世德,孙太凡.玉米粉对小麦面团和馒头质构特性的影响[J].食品科学,2013,34(1):101-104.
[22]胡新中,魏益民,罗勤贵.燕麦面团流变学及加工特性研究[J].中国粮油学报,2006(2):49-51.
[23]崔丽琴,崔素萍,马平,等.豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J].食品科学,2014,35(5):85-88.
[24]张向民,周瑞芳,冯仑.脂类在稻米陈化过程中的变化及与稻米糊化特性的关系[J].中国粮油学报,1998,13(3):16-20.
[25]伍金娥,常超.稻谷储藏过程中主要营养素变化的研究进展[J].粮食与饲料工业,2008(1):5-6,9.
[26]王肇慈,孙明.国内外粮食储藏品质评价与技术状况[J].南京经济学院报,1997(4):65-67.
[27]钱海峰,陈玉铭.陈化过程中淀粉性质变化研究[J].粮食与饲料工业,2001(11):41-45.
[28]徐民,程旺大,蔡新华,等.储藏对稻米淀粉结构及含量的影响[J].中国农学通报,2005(6):113-115.
[29]荚恒龙,周瑞芳.稻米中的普鲁兰酶与不溶性直链淀粉的关系[J].郑州粮食学院学报,1992(4):1-9.
[30]易志.亚麻籽油贮藏稳定性研究[D].广州:华南农业大学,2016.
[31]王瑾,王世让,屈岩峰,等.大米贮藏品质变化规律研究[J].粮食加工,2009,34(5):30-31,34.
[32]刘侠.粮食在贮藏过程中品质变化分析[J].粮食加工,2009,34(1):72-74.
[33]陈芳芳,于文涛,刘少伟,等.紫薯粉对面团粉质特性和质构特性的影响[J].食品工业,2014,35(5):170-174.
[34]卞科,路茜玉.大米陈化过程中二硫键变化与蒸煮大米质构特性的关系[J].中国粮油学报,1992(4):38-40.
[35]赵学伟,卞科,王金水,等.蛋白质与淀粉的相互作用对陈化大米质构特性的影响[J].郑州粮食学院学报,1998,19(3):23-29.
[36]ZHOU Z,ROBARDS K,HELLIWELL S,et al.Rice ageing.I.Effect of changes in protein on starch behaviour[J].Starch-St?rke,2003,55(3/4):162-169.
[37]刘洋.豆腐渣粉对面团和面包品质特性的影响研究[D].新乡:河南科技学院,2013.
[38]LAU M H,TANG J,PAULSON A T.Texture profile and turbidity of gellan/gelatin mixed gels[J].Food Research International,2000,33(8):665-671.
[39]陈业坚,舒庆尧,张增勤,等.不同贮藏时间与种植季节对稻米品质的影响[J].浙江农业学报,2002(1):22-25.