CAJ | 학술논문

以燕麦为原料，经挤压膨化等工艺制得燕麦冲调粉，研究冲调水温和可溶性淀粉的添加量对燕麦冲调粉速溶性的影响。结果表明，冲调水温为80℃，可溶性淀粉的添加量为20％时，燕麦粉的速溶性最好，此配方可以有效地改善燕麦冲调粉冲调后的稳定性和溶解性。
이연맥위원료，경제압팽화등공예제득연맥충조분，연구충조수온화가용성정분적첨가량대연맥충조분속용성적영향。결과표명，충조수온위80℃，가용성정분적첨가량위20％시，연맥분적속용성최호，차배방가이유효지개선연맥충조분충조후적은정성화용해성。
In this study, the effects of brewing water temperature and additions of soluble starch on instant property of oats powder prepared by extrusion are studied. The results show that suitable brewing temperature is 80℃, and addition of soluble starch is 20%, the stability and solubility of instant oat powder can be improved by the method.