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酶解程度對(duì)噴霧干燥速溶燕麥粉特性的影響
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農(nóng)業(yè)部國(guó)家現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)技術(shù)體系資助項(xiàng)目（CARS-08）


Effect of Amylolytic Degree on Characteristics of Spray Dried Oat Powder
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    摘要:

    將燕麥糊用α-淀粉酶酶解至不同還原值（DE值），經(jīng)噴霧干燥得到干粉，對(duì)干粉的堆積密度、休止角、沖調(diào)后結(jié)塊率和感官評(píng)價(jià)等指標(biāo)進(jìn)行測(cè)定，評(píng)價(jià)其品質(zhì)優(yōu)劣。DE值大于36.2的燕麥溶解性狀和感官評(píng)價(jià)得分較高，但濃稠感不夠；DE值為35~38時(shí)，所得燕麥干粉的綜合品質(zhì)最佳。

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    Oat was digested into different DE values by using amylase and spray-dried to powder. The powder was evaluated in properties of packing density, repose angle, caking rate and sensory evaluation. The results showed that the powder with DE values rates above 36.2 had good dissolubility and taste, but less viscosity. At last, DE values of 35～38 was supposed as the suitable amylolytic degree for obtaining the best overall quality of spray-dried oat powder.

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師俊玲,李居南,陳秋桂,李璐,胡新中.酶解程度對(duì)噴霧干燥速溶燕麥粉特性的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2012,43(8):155-159. Shi Junling,Li Ju’nan, Chen Qiugui, Li Lu, Hu Xinzhong. Effect of Amylolytic Degree on Characteristics of Spray Dried Oat Powder[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(8):155-159.

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  • 在線發(fā)布日期: 2012-07-24
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