CAJ | 학술논문

本研究通过研究燕麦熟化工艺，确定燕麦熟化的最佳工艺条件，为开发和利用燕麦提供参考。研究燕麦熟化工艺中的加酶量、酶处理时间、料液比以及蒸煮时间四个因素，通过正交试验确定燕麦熟化的最佳工艺条件。结果表明，燕麦的最佳熟化工艺条件为：加酶量为1g：1mL，浸泡时间为12h，料液比为1g：1mL，蒸煮时间为35min。
본연구통과연구연맥숙화공예，학정연맥숙화적최가공예조건，위개발화이용연맥제공삼고。연구연맥숙화공예중적가매량、매처리시간、료액비이급증자시간사개인소，통과정교시험학정연맥숙화적최가공예조건。결과표명，연맥적최가숙화공예조건위：가매량위1g：1mL，침포시간위12h，료액비위1g：1mL，증자시간위35min。
By studying oat aging process, to determine the optimum conditions of ripening oats, for the development and use of oats provide a reference. Oats were done single factor experiments for the amount of enzyme, enzyme treatment time, solid to liquid ratio and cooking time. By orthogonal test to determine the best time of aging process conditions.The results show that the best ripening oats conditions were: enzyme dosage was 1g: 1ml, soaking for 12h, solid to liquid ratio of 1g:1ml, cooking time was 35min.