摘要
以燕麦粉为主要原料制备燕麦浓浆饮料。通过单因素实验和正交试验设计,以可溶性固形物含量和粘度为指标,对加酶量、料水比、酶解温度、酶解时间4个因素对燕麦浓浆的酶解工艺条件进行研究。结果表明:当加酶量为0.1%,料水比为1∶4(w/w),中温α-淀粉酶酶解温度为70℃,酶解时间为30min时制备得到的燕麦浓浆可溶性固形物含量最高为15.23%。粘度比较稳定。该工艺条件下研制出的燕麦浓浆饮料营养丰富、口感细腻、品质稳定。
Oat powder was used as the main material to prepare oat beverage.By single factor experiment and orthogonal experiment design,four factors including enzyme dosage,solid-water ratio,enzymolysis temperature and enzymolysis time were studied on the basis of soluble solid content and viscosity.The optimal process was 70℃,30 min,feed to water ratio 1∶4(w/w),the concentration of enzyme 0.1%,its highest soluble solid content of oat pulp was15.23%.The viscosity is relatively stable.The oat beverage was rich in nutrition,delicate in taste and stable in quality.
作者
严莎莎
王少君
马挺军
YAN Sha-sha;WANG Shao-jun;MA Ting-jun(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Beijing Shuofang Technology Development Co.,Ltd,Beijing 102212,China)
出处
《饮料工业》
2022年第2期41-44,共4页
Beverage Industry
