传统高温炒制工艺对裸燕麦淀粉品质的影响

doi:10.7506/spkx1002-6630-201211012

食品科学 ›› 2012, Vol. 33 ›› Issue (11): 52-56.doi: 10.7506/spkx1002-6630-201211012

传统高温炒制工艺对裸燕麦淀粉品质的影响

郭项雨，任清*，张晓

北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心

出版日期:2012-06-15 发布日期:2012-07-27
基金资助:
国家现代农业(燕麦荞麦)产业技术体系项目(CARS-08-D-3)

Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch

GUO Xiang-yu，REN Qing*，ZHANG Xiao

(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)

Online:2012-06-15 Published:2012-07-27

摘要/Abstract

摘要： 通过扫描电子显微镜及X射线衍射仪观察炒制裸燕麦淀粉的形貌及晶体特征，并测定其理化特性及消化特性。结果表明：与未炒制裸燕麦淀粉相比，炒制裸燕麦淀粉的外貌及晶体特征发生明显改变，并且其直链淀粉含量明显下降，蓝值及糊化温度降低，慢消化淀粉(SDS)和抗性淀粉(RS)含量较低；而透明度及溶解度增加，易消化淀粉(RDS)含量较高，两种裸燕麦淀粉的析水率均达到50%以上。

关键词: 裸燕麦, 炒制, 淀粉品质

Abstract: Using scanning electron microscope and X-ray diffraction, the granular morphology and crystal characteristics of fried naked oat starch were examined. At the same time, physicochemical properties and digestibility were also investigated. Compared with non-fried naked oat starch, the appearance and crystal characteristics of fried naked oat starch changed greatly; meanwhile, its amylose content, blue value, gelatinization temperature and swelling degree revealed an obvious decrease and the contents of SDS and RS were lower, whereas fried naked oat starch exhibited a significant increase in the transparence and solubility as well as higher RDS content. Furthermore, both the water separation rates of non-fried and fried naked oat starches were higher than 50%.

Key words: naked oat, frying, quality of starch

中图分类号:

TS201.2

郭项雨，任清，张晓. 传统高温炒制工艺对裸燕麦淀粉品质的影响[J]. 食品科学, 2012, 33(11): 52-56.

GUOXiang-yu，RENQing，ZHANGXiao. Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch[J]. FOOD SCIENCE, 2012, 33(11): 52-56.

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传统高温炒制工艺对裸燕麦淀粉品质的影响

Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch

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