JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 32 Issue 2
March 2017
Article Contents
SHEN Rui-ling, YANG Yi and DONG Ji-lin. Study on the dehulling processing technology of oat[J]. Journal of Light Industry, 2017, 32(2): 13-19. doi: 10.3969/j.issn.2096-1553.2017.2.003
Citation: SHEN Rui-ling, YANG Yi and DONG Ji-lin. Study on the dehulling processing technology of oat[J]. Journal of Light Industry, 2017, 32(2): 13-19. doi: 10.3969/j.issn.2096-1553.2017.2.003 shu

Study on the dehulling processing technology of oat

  • Received Date: 2016-12-21
  • Oat was dehulled at different levels by using polishing machine. The oat bran and grain after dehulling of different time-periods were then collected. The aleurone layer residual of oat grain was evaluated by using fluorescene microscopy.The influence of the technology parameters on oat dehulling effect was analyzed by using single factor and orthogonal experiments. Then, the variance analysis of dehulling rate,whiteness and broken rate for oat was further performed. The results showed that the aleurone layer of oat grain retained well under the dehulling rate of 9.82%. Based on the above dehulling rate, the optimal dehulling process was as follows:moisture content 9%, tempering time 180 min, grinding wheel 60# and friction time 20 s.Under the technological conditions,oat flour produced with higher white degree,better taste,uniform colour and lustre,and higher milled rice rate.
  • 加载中
    1. [1]

      路长喜,周素梅,王岸娜.燕麦的营养与加工[J].粮油加工,2008(1):89.

    2. [2]

      禹代林.21世纪的作物名星——燕麦[J].西藏农业科技,2002,24(3):12.

    3. [3]

      LACA A,MOUSIA Z,DIAZ M,et al.Distribution of microbial contamination within cereal grains[J].Journal of Food Engineering,2006,72(4):332.

    4. [4]

      董吉林,李林,张文杰,等.谷物脱皮加工技术的研究现状[J].粮食与饲料工业,2014(11):1.

    5. [5]

      许阳.燕麦米产品研发及其减肥降脂作用的动物评价[D].西安:西北农林科技大学,2012.

    6. [6]

      杨才,席文宇,罗勇庆.国产裸燕麦米加工工艺流程与方法[J].粮食与油脂,2005(1):38.

    7. [7]

      DOEHLERT D C,MOORE W R.Composition of oat bran and flour prepared by three different mechanisms of dry milling[J].Cereal Chemistry,1997,74(4):403.

    8. [8]

      WANG R,KOUTINAS A A,CAMPBELL G M.Effect of pearling on dry processing of oats[J].Journal of Food Engineering,2007,82(3):369.

    9. [9]

      胡新中,魏益民,任长忠.燕麦品质与加工[M].北京:科学出版社,2009.

    10. [10]

      董吉林,申瑞玲.裸燕麦麸皮的营养组成分析及β-葡聚糖的提取[J].山西农业大学学报(自然科学版),2005,25(1):70.

    11. [11]

      于磊,王晓曦,王修法.小麦调质处理及其对制粉特性和小麦粉品质的影响[J].粮食与饲料工业,2007(10):4.

Article Metrics

Article views(9595) PDF downloads(136) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return