燕麦脱皮加工工艺研究
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摘要
使用精米机对燕麦进行不同时长的脱皮,分别收集不同脱皮时长的燕麦麸和籽粒,借助荧光显微镜观察经脱皮处理后燕麦籽粒糊粉层的保留程度;采用单因素试验和正交试验研究工艺参数对燕麦脱皮效果的影响,并分别对影响脱皮率、白度、碎米率的各因素进行方差分析.结果表明,当脱皮率为9.82%时,燕麦籽粒糊粉层保留较好.以脱皮率9.82%作为参照,得出最优脱皮工艺参数为:水分含量9%,润麦时长180 min,60#砂轮摩擦,摩擦时长20 s.在此工艺条件下生产的燕麦粉白度较高,口感较好,色泽均一,出米率高.
Oat was dehulled at different levels by using polishing machine.The oat bran and grain after dehulling of different time-periods were then collected.The aleurone layer residual of oat grain was evaluated by using fluorescene microscopy.The influence of the technology parameters on oat dehulling effect was analyzed by using single factor and orthogonal experiments.Then,the variance analysis of dehulling rate,whiteness and broken rate for oat was further performed.The results showed that the aleurone layer of oat grain retained well under the dehulling rate of 9.82%.Based on the above dehulling rate,the optimal dehulling process was as follows:moisture content 9%,tempering time 180 min,grinding wheel 60#and friction time 20 s.Under the technological conditions,oat flour produced with higher white degree,better taste,uniform colour and lustre,and higher milled rice rate.
Oat was dehulled at different levels by using polishing machine.The oat bran and grain after dehulling of different time-periods were then collected.The aleurone layer residual of oat grain was evaluated by using fluorescene microscopy.The influence of the technology parameters on oat dehulling effect was analyzed by using single factor and orthogonal experiments.Then,the variance analysis of dehulling rate,whiteness and broken rate for oat was further performed.The results showed that the aleurone layer of oat grain retained well under the dehulling rate of 9.82%.Based on the above dehulling rate,the optimal dehulling process was as follows:moisture content 9%,tempering time 180 min,grinding wheel 60#and friction time 20 s.Under the technological conditions,oat flour produced with higher white degree,better taste,uniform colour and lustre,and higher milled rice rate.
引文
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[11]于磊,王晓曦,王修法.小麦调质处理及其对制粉特性和小麦粉品质的影响[J].粮食与饲料工业,2007(10):4.
[2]禹代林.21世纪的作物名星——燕麦[J].西藏农业科技,2002,24(3):12.
[3]LACA A,MOUSIA Z,DIAZ M,et al.Distribution of microbial contamination within cereal grains[J].Journal of Food Engineering,2006,72(4):332.
[4]董吉林,李林,张文杰,等.谷物脱皮加工技术的研究现状[J].粮食与饲料工业,2014(11):1.
[5]许阳.燕麦米产品研发及其减肥降脂作用的动物评价[D].西安:西北农林科技大学,2012.
[6]杨才,席文宇,罗勇庆.国产裸燕麦米加工工艺流程与方法[J].粮食与油脂,2005(1):38.
[7]DOEHLERT D C,MOORE W R.Composition of oat bran and flour prepared by three different mechanisms of dry milling[J].Cereal Chemistry,1997,74(4):403.
[8]WANG R,KOUTINAS A A,CAMPBELL G M.Effect of pearling on dry processing of oats[J].Journal of Food Engineering,2007,82(3):369.
[9]胡新中,魏益民,任长忠.燕麦品质与加工[M].北京:科学出版社,2009.
[10]董吉林,申瑞玲.裸燕麦麸皮的营养组成分析及β-葡聚糖的提取[J].山西农业大学学报(自然科学版),2005,25(1):70.
[11]于磊,王晓曦,王修法.小麦调质处理及其对制粉特性和小麦粉品质的影响[J].粮食与饲料工业,2007(10):4.