Effects Of Superheated Steam Treatment On Oat Storage And Processing Quality

This study selected the has mildew of naked oats grain Bai Yan 2 as raw material, through the superheated steam equipment for processing, explores under different temperature and time to deal with (140-200℃,1-5 min) oat grain on the surface of microorganism, enzyme activity and the change rule of physical and chemical properties, to get the best processing parameters of superheated steam. Specific number of microorganisms and enzyme activities including bacteria, mold, amylase, protease and catalase and lipase, and physical and chemical indexes including water, grain, color value, surface area, starch gelatinization characteristics, protein content, fat content, ash content, and β-glucan. Also analyzes the optimal parameters processed oats grain number of bacteria, mold and fatty acid value as the shelf life of analysis indicators.Studies have shown that using superheated steam when handling oats food raw material can reach good sterilization effect, processing the longer, the higher the temperature, the effect of sterilization, the more obvious. Superheated steam treatment on oat seed enzyme activity has certain influence, the higher the temperature, the longer the time, the greater the impact; Superheated steam treatment on the influence degree of the enzyme activity is:lipase> protease> catalase> amylase. Comprehensive superheated steam of oat sterilization effect and its influence on enzyme activity, the results showed that the process parameters for 160-170℃,2 min, the surface of the oat seed microbes can achieve safety storage standard, at the same time there is at least more than 50% of these enzyme activity(lipase except).Superheated steam treatment on oat seed moisture content, grain, color value and surface area have a significant impact, which the moisture content of grain and grain will be lower, after processing and surface area will increase, but the color of the grains will be variable finally darkened rapidly. Superheated steam treatment may change the grain in the lipid status, but have less effect on the seed other nutritional characteristics, namely the superheated steam treatment does not change the content of protein and ash content, only has less influence on the content of β-glucan. Superheated steam treatment can change the oat starch pasting properties, with the increase of superheated steam treatment time, peak viscosity and pasting temperature gradually decreased, and the low viscosity was reduced after the first rise trend. In 160-170℃,2 min, under the hot steam processing parameters of physical index, nutrition index of seed and pasting properties meet the desired requirements, and the grain will also send out a special aroma.In the process of storage, change over time, the surface of the superheated steam treatment of oat kernels microbes and fatty acid values tend to rise, and the quality of oat kernels of gradual deterioration. And the higher the storage temperature, the surface of the grain microbe and fatty acid value rise faster, shelf life is shorter. Through accelerated test showed that at room temperature (25℃) under the condition of storage, 170℃,2 min and 160℃,2 min superheated steam treatment, oat kernels for a period of 220 d and 168 d.The surface of the superheated steam technology is not only a rapid, effective sterilization function, and can better keep the physicochemical properties of oat grain so on oat processing industry application prospect.