摘要
以可溶性固形物含量为指标,对α-淀粉酶酶解燕麦制备燕麦浆的工艺进行优化。结果表明,当加酶量为6u/g燕麦,温度为55℃,时间为45min,料液比为1:8(w:w)时得到的燕麦浆的可溶性固形物含量最高,达到17.24g/100mL。然后又研究了淀粉水解程度对燕麦浆粘度、色泽和稳定性的影响,发现当DE值达到50%时,燕麦浆的粘度、色泽、稳定性基本不再变化。
The processing technology of oat milk treated by co-amylase was studied.The optimum conditions were obtained by orthogonal array design methods and the results showed as follows：hydrolysis time 45min, dosage of a-amylase 6u/（ g oat）, temperature 55℃, the ratio of oat to water ! ：8 （w：w）. Under such conditions, the soluble solid content was 17.24g/100mL.The effects of different degree of hydrolysis on the viscosity, color and stability were also researched ,these properties were stable and no longer changed when DE value achieved 50%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期309-313,共5页
Science and Technology of Food Industry
关键词
燕麦浆
酶解
可溶性固形物
DE值
品质
oat milk
enzymatic
soluble solid content
DE value
quality
