摘要
脂肪酶活的抑制对于提高燕麦食品的贮藏品质具有重要意义。研究了真空包装、籽粒含水率、润麦时间对微波抑制裸燕麦籽粒中的脂肪酶的影响。结果表明：微波加热中蒸汽量是抑制脂肪酶活的关键因素；调节籽粒含水率到20％～25％，在润麦后立即进行真空包装和微波处理，有利于蒸汽发生，可以提高灭酶的效果。
Inhibiting the activity of lipase in naked oat is a significant procedure to control the storage quality of oat food. The effect on inhibiting the lipase in naked oat kernel by microwave is researched, which are vacuum packaging, moisture content and tempering time. The results show that the vapor content is a critical factor in lipase inactivation by microwave heating. Adjusting moisture content of oat to 20% - 25%, vacuum packaging and heating them by microwave right after they were tempered could promote the procedure of vapor generation, and inhibit lipase efficiently.
出处
《粮油食品科技》
2008年第4期44-47,共4页
Science and Technology of Cereals,Oils and Foods
关键词
裸燕麦
微波
残存脂肪酶活
蒸汽量
naked oat
microwave
residual lipase activity
steam quantity
作者简介
钱科盈（1983-），女，浙江人，硕士研究生
