燕麦乳制作工艺的研究

[目的]优化燕麦乳饮料的制作工艺。[方法]以燕麦为原料制作燕麦乳饮料,针对制作过程中影响其DE值以及原料利用率的因素料液比、酶解温度、酶解时间、加酶量等进行试验,优化出具有较高DE值和原料利用率的燕麦乳最优制作工艺,确定燕麦乳饮料主要添加物的添加量。[结果]确定制作燕麦乳饮料的最佳酶解工艺条件:料液比1∶15 g/ml,反应温度85℃,反应时间40 min,加酶量12U/g原料。在该条件下,酶解液的DE值为37.40%,原料利用率为57.49%。同时确定了燕麦乳饮料主要添加物的添加量:果葡糖浆为90 g/L,柠檬酸为0.36 g/L。[结论]研究可为燕麦的进一步开发利用提供参考依据。

Study on Production Process of Oat Milk

[ Objective ] To optimize production technique of oat milk. [ Method ] Oat was used as material to produce oat milk beverage. The solid-liquid ratio, enzyme hydrolysis temperature, time and enzyme dosage were tested, which are factors influencing DE value and material utili- zation rate. The optimal production process was obtained. [ Result ] The optimal enzyme hydrolysis conditions are： solid-liquid ratio 1：15 g/ml, reaction temperature 85 ℃, time 40 min, enzyme dosage 12 U/g. Under the above conditions, the DE value is 37.40%, and raw material utili- zation rate 57.49%. The percentage addition of fructose-glucose syrup and citric acid were decided upon by organoleptie evaluation, which was 90 g/L and 0. 36 g/L, respectively. [ Conclusion] The study can provide reference basis for further development and utilization of oat.