亚麻籽仁饮料原浆制备条件筛选及优化  

Screening and Optimization of Conditions for Preparation of Flaxseed Kernel Beverage Slurry

作　　者：吴峰党 区锡敏 叶军 王磊 娄华 黄桂东 WU Fengdang;QU Ximin;YE Jun;WANG Lei;LOU Hua;HUANG Guidong(College of Food Science and Engineering,Foshan University of Science and Technology,Foshan 528231;Research on Traditional Fermented Food Engineering Technology in Guangdong Province,Foshan 528231;Guangdong Food Safety Control Engineering Technology Research Center,Foshan 528231;Foshan Brewing Engineering Technology Research Center,Foshan 528231;Foshan Agricultural Biological Manufacturing Engineering Technology Research Center,Foshan 528231;Chengzhi Biological Development Co.,Ltd.Shenzhen,Shenzhen 518107;College of Life Science and Engineering,Foshan University,Foshan 528231)

机构地区：[1]佛山科学技术学院食品科学与工程学院,佛山528231 [2]广东省传统发酵食品工程技术研究中心,佛山528231 [3]广东省食品流通安全控制工程技术研究中心,佛山528231 [4]佛山市酿造工程技术研究中心,佛山528231 [5]佛山市农业生物制造工程技术研究中心,佛山528231 [6]深圳市诚致生物开发有限公司,深圳518107 [7]佛山科学技术学院生命科学与工程学院,佛山528231

出　　处：《食品工业》2020年第4期147-151,共5页The Food Industry

基　　金：国家自然科学基金资助项目(31660459);广东省自然科学基金项目(2018A0303130275)。

摘　　要：亚麻籽仁营养丰富,但其深度开发仍有较大空间。鉴此,试验以脱皮亚麻籽仁为原料,制备亚麻籽仁饮料原浆,以期为丰富亚麻籽产品种类提供科学依据。以亚麻籽仁蛋白提取率为指标,研究了打浆时间、料液比、打浆温度、浸泡时间和小苏打浸泡用量对亚麻籽仁饮料原浆的影响,利用Plackett-Burman及Box-Behnken设计筛选和优化亚麻籽仁饮料原浆制备工艺因素,获得亚麻籽仁饮料原浆最佳制备工艺条件:打浆温度60℃、打浆时间26 min、料液比1︰10 g/mL。制备的亚麻籽仁饮料原浆蛋白含量为1.53±0.07 g/100 mL,提取率为70.6%±0.35%。Flaxseed kernel was rich in nutrition,but it still had a lot of potential value to investigate.Therefore,flaxseed beverage pulp was prepared from flaxseed kernels after peeling,which provided scientific basis for enriching the varieties of flaxseed products.The effects of beating time,material-liquid ratio,beating temperature,soaking time and the amount of baking soda on the raw liquor of flaxseed beverage were studied.The raw liquor of flaxseed kernel beverage was selected and optimized by Plackett-Berman method and Box-Behnken design.The beating temperature 60℃,the pulping time of 26 min,and the solid-liquid ratio of 1︰10 g/mL were the optimum technological parameters.Protein content of flaxseed kernel beverage pulp was 1.53±0.07 g/100 mL,and extraction rate was 70.6%±0.35%.

关 键 词：亚麻籽仁 饮料 工艺 响应面优化 蛋白提取率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]