摘要
应用微波预处理和两步酶解法生产燕麦乳,通过单因素和多指标正交试验优化了酶解工艺。得到的微波预处理条件是:料液比(质量比)1∶7、微波载物量33.3 W/g、时间3 min;液化条件为:中温淀粉酶用量0.1%、作用温度85℃、时间60 min;糖化条件为:复合糖化酶用量0.09%、作用时间70 min。该工艺下制得燕麦乳的总固形物含量达到10.03%,蛋白质含量1.37 g/100 mL,还原糖含量3.09 g/100 mL,相对黏度3.52,乳液颗粒中位径1.747μm,产品黏度与甜度适中、口感爽滑,稳定性较好。
Microwave pretreatment and two - steps enzymolysis were applied to producing oat milk. The enzymatic process was optimized by single - factor experiment and multi - target orthogonal experiment. The obtained microwave pretreatment conditions are ： material - liquid ratio was 1 ： 7, the time was 3 min while the loading of microwave was 33.3 W/g and, the liquefaction conditions were ： the amount of nidtemperature amylase was 0.1%, the temperature was 85 ℃ and the time was 60 rain, the saccharification conditions were：the amount of composite saccharifying enzyme was 0.09% ,enzymolysis time was 70 min. The total solids content of the obtained oat milk in the process was 10.03 %, protein content was 1.37 g/100 mL, reducing sugar content was 3.09 g/100 mL, relative viscosity was 3.52, the partivle size of emulsion particles was 1. 747 μm. The product acquires suitable viscosity and stability, smooth sweetness and tasty and good stability.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第1期98-102,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2012BAD29B03-02)
现代杂粮食品加工关键技术研究(2012BAD34B08)
关键词
燕麦乳
酶解
微波预处理
多指标评价
oat milk, enzymolysis, microwave pretreatment, multi - indicator evaluation
