速溶燕麦粉的制备工艺

将燕麦粉用α-淀粉酶酶解,经高压微射流粉碎后进行喷雾干燥,得到速溶燕麦粉。首先研究了酶解工艺对燕麦浆感官品质的影响,其酶解最优工艺为:酶添加量42 U/g,酶解温度60℃,酶解时间30 min;其次在单因素试验基础上采用Box-Behnken中心组合设计了三因素三水平试验,分析各因素的显著性和交互作用,以燕麦粉产品得率为响应值,通过响应曲面优化喷雾干燥工艺,确定最佳工艺条件:样品浓度26%,喷雾温度94℃,喷雾速度8 r/min,该条件下燕麦粉的得率为41.18%,与理论值40.69%基本相符;最后采用高压微射流粉碎技术创新性地对工艺进一步优化,燕麦粉的产品得率明显提高,可达47.35%。将高压微射流技术用于燕麦粉的加工,得到的产品粒径小,稳定性好,得率高,具有较好的应用前景。

Preparation Technology of Instant Oat Powder

Instant oat powder was obtained by enzymolysis with alpha-amylase,pulverized by high pressure microfluidization and spray-dried.Firstly,in order to find the best conditions of enzymatic hydrolysis,the oat pulp was evaluated in properties of sensory quality,and the results showed that the optimum enzymolysis conditions were the amount of enzyme of 42 U/g,the enzymolysis temperature of 80℃and the enzymolysis time of 30 min.Then,based on single factor test according to the central composite(Box-Behnken)to design three factors and three levels,the yield of oat powder was taken as the response value,significant and interaction on various factors were analyzed to optimization of the spray drying process by response surface methodology,the results showed that the optimum technological conditions were solid content of 26%,spray temperature of 94℃and spray speed of 8 r/min.Under these conditions,the yield of oat powder was 41.18%,which was basically accorded with theoretical prediction value of 40.69%.Finally,high pressure microfluidization was used to optimize the process innovatively,and the yield of oat powder was significantly increased to 47.35%.The application of high pressure microfluidization technology in the processing of oat powder had a good prospect because of smaller particle size,better stability and higher yield.