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Study on Extraction of Function Components in Oats and Processing of Oat Biscuits

Author: JinShan
Tutor: WangMin
School: Northwest University of Science and Technology
Course: Food Engineering
Keywords: Oat β-glucan Oat polypeptide Biscuit
CLC: TS213.22
Type: Master's thesis
Year: 2010
Downloads: 392
Quote: 2
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Abstract


Avena Poaceae Avena , is one of the ancient cultivated crops originated in China . Oat is rich with many natural features . Oat cereal for a variety of purposes , and can be used for feed, food , pharmaceutical , industrial raw materials and cosmetics . This experiment as test materials oat flour , oat oils, oat protein , oat β- glucan extraction process and oat protein hydrolysis process ; further study the process of oatmeal cookies . Concluded as follows: (1) oat β-glucan extract the optimum conditions for the temperature 88 ° C , the solid to liquid ratio of 1:23 , pH 11.5 , extraction time 109min , the extraction rate of up to 62.5% ; oat β- the optimum conditions for starch removal glucan extraction process amylase 0.05%, and the reaction time 20 min ; medium isoelectric point of oat β-glucan extraction process removing protein optimum pH of 3.8 . (2) oat protein extract optimum conditions for pH 11.5 , temperature 53 ° C , the solid-liquid ratio 1:15.5 , extraction time 101.0min , the extraction rate of up to 58.9% ; protein extraction process protein isoelectric point pH3.8; when the concentration of the protein solution was concentrated to 30% , the optimum dosage of the neutral protease 900U / g, the reaction time was 3 hours . ( 3) oats grease extract the optimum conditions for the temperature 63 ° C , extraction time 116min , solid to liquid ratio of 1:4.5 , extracted 4 times the yield up to 9.3% . (4) The better the quality of the cookies made by the following composition and processing parameters : 8 minutes of baking time, and containing 40% oat flour , 30% sugar content ( the red sugar ratio of 2:1 ) , and 30% oil content to improve the taste , you can add a little lard .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Cereal system of food > Flour-made products > Biscuits
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