| Oats which are also known as arena nuda belong to gramineae. It is one of the earliest crops which were first cultivated in China. Oats are rich in diverse natural nutrition, and can be used for feedstuff, food, medicine, industrial raw materials, and cosmetics and so on.In this thesis, the whole oat flour is used and we study the extraction process of oat grease, oat protein, oatβ-glucan, and hydrolysis process of oat protein; and of course we study processing of oat biscuits. The conclusions as follows:(1) The optimal processing conditions of oatβ-glucan extraction are as follows: temperatures are 88℃; Solid to liquid ratio is 1:23; pH is 11.5; the extraction time is 109min. The extraction rate can be up to 62.5%. The best conditions for removing starch from theβ-glucan are 0.05% enzyme and 20min reaction time;during oat'sβ-glucan extraction, the optimum isoelectric point of removing the protein is pH 3.8.(2) The optimal processing conditions of oat protein extraction are: pH 11.5; temperature is 53℃; Solid to liquid ratio is 1:15.5; the extraction time is 101.0min, and the extraction rate can be up to 58.9%; the best of protein isoelectric point is pH 3.8; when the concentrated protein concentration is 30%, the best amount of neutral protease is 900U / g, reaction time is 3 hours.(3) The optimal processing conditions of oat grease extraction are: temperature is 63℃; Extraction time is 116min; solid to liquid rate is 1:4.5; after extracted 4 times, the extraction rate can be up to 9.3%.(4) We make better quality biscuits under the following processing parameters: 8 minutes of baking time, 40% of oat flour, 30% of sugar, 30% of oil, and a little lard can be added to improve taste. |
