Studies On Processing And Anti-retrogradation Of Convenient Polished Oats

Bare oats planted in Inner Mongolia were studied as raw material in this paper. polishing time, soaking time, steaming time and drying temperature were determined by single-factor tests and orthogonal tests. Convenient polished oats were steamed with similar flavour and taste in rice. essential nutrients and functional factors were analyzed in convenient polished oats. Quantities of water, soaking conditions, kinds and quantities of aging-resistant reagent were determined by single-factor tests and orthogonal tests.Structure changes of convenient polished oats with and without aging-resistant regant were observed by SEM. The results showed that optimal conditions of convenient polished oats were polishing 5 minutes , soaking 30 minutes, steaming 30 minutes and drying temperature 120℃. The content of protein in convenient polished oats was twice than that in rice, and content of fat in convenient polished oats was 13 times than that in rice. Unsaturated fatty acid content was 81.28% of total fat and linoleic acid which has highest content accounts for 47.22% in unsaturated fatty acid and oleic acid accounts for 33.83%. Content ofβ-glucanase accounting for 6.02% in convenient polished oats was higher. Aging-resistant tests results showed that optimal condition was soaking with 0.8%α-amylase, 1.2 times quantity of water and adding 0.6% glycerin monostearate. SEM results showed that the starch granules of convenient polished oats with aging-resistant regant is dispersed uniformly.