过热蒸汽结合酶法制备藜麦奶的工艺优化  

Preparation of Quinoa Milk by Superheated Steam Combined with Enzymatic Method

作　　者：钟鑫荣 陈登元 费帆 周子文 张东伟 尹梓怡 方婷[1,3] 魏奇 ZHONG Xinrong;CHEN Dengyuan;FEI Fan;ZHOU Ziwen;ZHANG Dongwei;YIN Ziyi;FANG Ting;WEI Qi(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,Fujian,China;College of Life Science,Ningde Normal University,Ningde 352100,Fujian,China;National Research and Development Sub-Center for Vegetable Processing Technology,Fuzhou 350002,Fujian,China;Fujian Industrial Product Production License Review Technology Center,Fuzhou 350003,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350000 [2]宁德师范学院生命科学学院,福建宁德352100 [3]国家农产品加工技术研发(蔬菜)专业分中心,福建福州350002 [4]福建省工业产品生产许可证审查技术中心,福建福州350003

出　　处：《食品研究与开发》2023年第14期125-131,共7页Food Research and Development

基　　金：福建省自然科学基金项目(2021J05257);福州海洋研究院科技项目(2021F01);宁德师范学院创新团队(2022T01);福建省科技厅高校产学合作项目(2021N5011)。

摘　　要：该研究以藜麦为原料,采用过热蒸汽技术结合酶解法对藜麦蛋白饮料的加工工艺进行优化。结果表明:最优工艺条件为α-淀粉酶添加量0.2%、纤维素酶添加量0.6%、酶解温度58℃、酶解时间90 min和料液比1∶12(g/mL)。在此加工条件下藜麦奶的总可溶性固形物(total soluble solid,TSS)含量为6.5%,感官评分为88。该研究可为藜麦奶的工业化生产提供参考。Quinoa was used to prepare quinoa milk by superheated steam combined with enzymatic method.The processing conditions were optimized as α-amylase of 0.2%,cellulase of 0.6%,quinoa-to-water ratio of 1∶12 (g/mL),and enzymatic hydrolysis at 58 ℃ for 90 min.The quinoa milk prepared under the optimal conditions had the total soluble solids of 6.5% and the sensory score of 88.The findings provide a reference for the industrial production of quinoa milk.

关 键 词：藜麦奶 过热蒸汽 复合酶解 可溶性固形物 植物蛋白饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]