摘要
采用炒制、常压蒸制和高压蒸制三种方法对燕麦进行热处理后制备燕麦饮料,研究热处理方法对燕麦表面微观结构的影响,并比较相应燕麦饮料的可溶性固形物含量、蛋白含量、多肽分子量分布、粒径、色泽、风味物质组成和感官品质。与炒制和常压蒸制相比,高压蒸制对燕麦微观结构的影响最大,能显著降低燕麦饮料的平均粒径(p<0.05),其大分子量肽所占比例最小,同时显著增加饮料可溶性固形物含量和蛋白含量(p<0.05)。与常压蒸制相比,炒制能显著增加燕麦饮料中可溶性固形物含量和蛋白含量(p<0.05),另外,其燕麦饮料中大分子量的肽所占比例更大。炒制与高压蒸制饮料风味物质更为丰富。炒制燕麦饮料色泽偏暗黄,而两种蒸制燕麦饮料色泽明显偏乳白色,其感官品质显著优于炒制制备的燕麦饮料(p<0.05)。
Oat beverages were prepared after the oats were heat treated by frying, normal steaming and high- pressure steaming respectively.The influences of heat treatments methods on the microstructure of oat surface were investigated, as well as the qualities of the corresponding oat beverages including soluble solid content, protein content, distribution of peptides molecular weight, particle- size, color, flovour compounds and sensory quality.Compared with frying and normal pressure steaming, high-pressure steaming had the greatest influence on the microstructure of oat and significantly reduced the average particle-size in the corresponding oat beverages （p 〈 0.05 ）, and the ratio of peptides with high molecular weight was the smallest. Meanwhile, high-pressure steaming significantly increased the soluble solid content and protein content in the corresponding oat beverages （p 〈 0.05）.Compared with normal pressure steaming,frying could significantly increased the soluble solid content and protein content in the corresponding oat beverages（p 〈 0.05）, and the ratio of peptides with high molecular weight was much bigger. Oat beverages prepared by frying and high-pressure steaming had more flavour compounds.The oat beverages prepared by frying were dark yellow,while the ones prepared by the two kinds of steaming were obviously milky white and had better sensory quality than the former（p 〈0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第23期89-94,98,共7页
Science and Technology of Food Industry
基金
国家十二五科技支撑计划项目(2012BAD34B08)
关键词
燕麦
热处理
炒制
蒸制
品质
oat
heat treatment
frying
steaming
quality
