The Effect Of Different Processing Methods On The Activity Of Oat Polyphenols And The Creation Of Nutrient Powder

In order to explore the changes in the activity of oats polyphenols during processing,the oats originating from the Baicheng Baiyan No.7 variety in Jilin were used as raw materials.Microwave technology,ultrasonic extraction technology and ultrasonic-microwave synergistic extraction technology were used to obtain oats polyphenols.Investigate the relationship between the content and their activity of polyphenols in oats,and optimize the extraction method that can maximize the extraction of polyphenols from oats.Based on this,the activity changes of oats polyphenols under five different processing methodsincluding milling,baking,cooking,frying and germination were studied.The processing method with the lowest loss rate of oats polyphenols was selected.And the processing method was used to prepare polyphenols-rich oats flour for production conditions,supplemented with other ingredients,to create oat nutritious powder with high polyphenols content.(1)Ultrasonic-microwave synergistic extraction is the best oat pretreatment process.The best parameters were 500 W,2.5 min and 55°C.And the oat polyphenols content was 2.19 mg/g at this time.The content of oats polyphenols was positively correlated with DPPH-scavenging ability and total antioxidant capacity.The correlation coefficient R~2 was 0.879,0.890.(2)The oats polyphenols loss rate decreased with increasing milling number.It was found that when the 60-mesh sieve was used,the content of oat polyphenols was 2.14 mg/g and the loss rate of oats polyphenols was 2.28.The optimum baking time was 26 min,the baking temperature was 106?,the soaking time was 52 min,the polyphenols content was 1.56 mg/g,and the loss rate was 28.76%.The optimum air frying pot time was 14 min,the air frying pan temperature was 115?the soaking time was 64 min,the polyphenols content was 1.42 mg/g,and the loss rate was 35.15%.The optimum cooking time was 17 min,the boiling temperature was 74?,the soaking time was 58 min,the content of polyphenols was 1.31 mg/g,and the loss rate was40.18%.The optimum germination time was 6 d,the germination temperature was 30?,and the soaking time was 12 h.The content of polyphenols in oat was 2.81 mg/g,and the content of polyphenols was increased by 28.31%.(3)For the oats after germination,the optimum baking conditions were used to produce highly active oats nutritional powder.In order to increase the taste,fructo-oligosaccharides,defatted soybean powder and milk powder were added,and the sensory index was used as the evaluation index.The optimized formula of oats nutrient powder including 0.6%fructo-oligosaccharides,5%defatted soybean powder,10%milk powder,and the polyphenols content in this oats flour was 2.04 mg/g.In summary,this paper aims at the loss and degradation of oats polyphenols during processing,and studies the changes of oats polyphenols activity in milling,baking,air fryer,cooking and germination.The germination treatment can increase the content of polyphenols in oats,optimize the process with the lowest loss rate,and create a high active oats nutrient powder.