| 燕麦全粉工业化加工技术研究 |
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| 引用本文： | 田志芳,田向东,周柏玲,王海平,孟婷婷.燕麦全粉工业化加工技术研究[J].中国粮油学报,2011,26(12):24-28. |
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| 作者姓名： | 田志芳 田向东 周柏玲 王海平 孟婷婷 |
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| 作者单位： | 1. 山西省农业科学院农产品加工研究所,太原,030031
2. 山西金绿禾燕麦研究所,孝义,032300 |
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| 基金项目： | 国家科技支撑计划(2006BAD02B01) |
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| 摘 要： | 传统的燕麦制粉一般产生30％～35％的燕麦麸副产品,大多用作饲料.为了有效利用燕麦资源,研究了不同燕麦原料的主要品质指标和淀粉糊化特征,选择定莜7号等3个品种进行燕麦全粉加工；通过加工工艺优化,确定微波功率为4.8 kW、微波速度1.2 m/min、微波温度(120±5)℃,挤压控制3段温度170℃-150℃-60℃、...
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| 关 键 词： | 燕麦全粉 微波 挤压膨化 微细粉碎 |
Research on the Technical Optimization for Whole-grain Oat Flower Industrialization Processing |
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| Tian Zhifang
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Tian Xiangdong
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Zhou Bailing
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Wang Haiping
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Meng Tingting.Research on the Technical Optimization for Whole-grain Oat Flower Industrialization Processing[J].Journal of the Chinese Cereals and Oils Association,2011,26(12):24-28. |
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| Authors: | Tian Zhifang Tian Xiangdong Zhou Bailing Wang Haiping Meng Tingting |
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| Affiliation: | Tian Zhifang1 Tian Xiangdong2 Zhou Bailing1 Wang Haiping1 Meng Tingting1(Institute of Farm Products Processing,Shanxi Academy of Agricultural Sciences1,Taiyuan 030031)(Shanxi Jinlvhe Oat Institute2,Xiaoyi 032300) |
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| Abstract: | In conventional wholegrain oat industrial production process,oat bran by-products amount is around 30%~35%,and most of which are used for feedstuff.In this study,the main quality indexes and starch gelatinization properties of different raw oat varieties were studied with the aim of utilizing the oat resources effectively.Three varieties including Dingyou No.7 were chosen for wholegrain oat processing.By optimizing processing technology,it has been confirmed that the process should be conducted under such c... |
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| Keywords: | wholegrain oat microwave extrusion-expansion fine powder smash |
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