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作者	单位
刘文胜^1,2，胡新中²，徐超²，薛秋梅²	（1. 陕西省质量技术监督局培训中心，陕西西安 710048； 2. 西北农林科技大学食品科学与工程学院，陕西杨凌 712100）

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中文摘要:

为了探讨不同灭酶方式对燕麦籽粒磨粉品质及燕麦粉加工品质的影响，采用炒制、蒸制和红外烘烤三种灭酶方式处理燕麦籽粒，测定了出粉率及燕麦粉灰分、β 葡聚糖、蛋白质和脂肪含量，同时对燕麦粉的黏度参数进行了比较研究，用不同灭酶处理的燕麦粉制作燕麦小麦混合粉馒头并对其进行了感官评定。结果表明，燕麦籽粒经过灭酶后出粉率较对照组平均高出3.12个百分点，其中红外灭酶处理出粉率增加了6.84个百分点；炒制和蒸制处理使燕麦粉灰分和β 葡聚糖含量显著高于对照组，蛋白质和脂肪含量略高于对照组，而红外烘烤对样品组分影响不大；炒制、蒸制和红外烘烤均降低了燕麦粉的糊化起始温度，蒸制和红外烘烤提高了燕麦粉的峰值黏度、最终黏度和低谷黏度；经红外烘烤后的燕麦粉制作的燕麦小麦混合粉馒头感官评分最高。红外烘烤灭酶有助于提高出粉率和适合燕麦传统食品制作。

英文摘要:

To explore the effects of different lipase deactivation methods on oat groats milling properties, oat groats were treated with three different ways including dry roasting, steaming and micronizing before milling. Oat flour milling yield, ash content, β glucan content, protein and fat content, as well as several viscosity parameters of different oat flours were tested and compared. Oat flours were mixed with wheat flours to make steam bread, and sensory evaluated with Chinese national standard. The results showed that oat flour milling yield which were treated with three different lipase deactivation methods was 3.12% higher than that of control sample on average, and the highest was micronized oat groats. After dry roasting or steaming, ash content and β glucan content of oat flour were apparently higher than that of the control, but protein and fat content were only slightly higher. While micronizing did little effect on oat flour components. All three ways can lower the initial gelatinization temperature of oat flour, and steaming and micronizing ways elevated peak viscosity, final viscosity and trough viscosity of oat flour. Sensory quality of oat steam bread was the best when oat groat was treated with micronizing. The micronizing treatment can improve oat flour yield and favorable for oat tradition food making.

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