摘要
为提高麦片营养成分,避免麸皮层中营养物质流失,满足消费者多样化的营养需求。试验以燕麦、青稞、荞麦为原料,以成品麦片感官特征为指标,优化满足大众需求的全谷物麦片加工工艺,并对其消化特性进行研究。结果表明,青稞、燕麦和荞麦比例7.3︰1.4︰1.4、糊化温度86.9℃、干燥温度94.2℃时,麦片的色泽、香味及冲泡过后的口感达到消费者需求;荞麦、青稞全谷物麦片可有效降低麦片消化率,与市售的燕麦片及纯荞麦麦片相比,其SDS及RS质量分数增加, RDS质量分数减少。
Whole cereal cereals retain the cortex of cereals sufficiently to avoid the loss of nutrients in the processing. The oats, barley and buckwheat as raw materials, by controlling different processing conditions, from the sensory characteristics of the cereals, the processing technology of whole grain cereal was selected to meet the needs of the public, and its digestive characteristics were studied. The results showed that the ratio of barley, oat and buckwheat of 7.3︰1.4︰1.4, the gelatinization of 86.9 ℃, and the drying of 94.2 ℃. The color, aroma and taste of oats could meet the requirement. Buckwheat-rich whole-grain cereals can effectively reduce the digestibility of cereals. Compared with oats and pure buckwheat cereals sold in the market, their SDS and RS mass fractions increased and RDS mass fractions decreased.
作者
司俊玲
刘彬
郑坚强
任留霞
申瑞玲
彭新榜
SI Junling;LIU Bin;ZHENG Jianqiang;REN Liuxia;SHEN Ruiling;PENG Xinbang(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002)
出处
《食品工业》
CAS
北大核心
2020年第7期56-60,共5页
The Food Industry
基金
河南省科技攻关(农业领域)计划项目(192102110101、182102110199)。
关键词
全谷物麦片
荞麦
青稞
加工工艺
消化特性
whole grain cereal
buckwheat
highland barley
processing technology
digestive characteristics
