豌豆酸奶加工工艺研究

Processing Technology of Sour Soymilk from Pea

以豌豆为原料,对豌豆制作酸豆奶的加工工艺进行了研究。通过对不同浸泡液和浸泡时间的选择,得出最佳浸泡条件为:采用0.5%的NaHCO3溶液,按干豆重3倍的量加入,常温浸泡16 h;针对豌豆淀粉含量高,豆浆易分层的特点,加入α-淀粉酶对其进行酶解处理,以α-淀粉酶加入量、酶解温度和处理时间为因素,采用L9(34)正交试验,得出最佳酶解条件为:加入0.07%α-淀粉酶,在85℃水浴处理40 min;最后对豌豆酸奶的发酵条件进行了研究,确定最佳发酵条件为:乳酸菌接种量5%,加糖量5%,发酵5.5 h。

The processing technology for making sour soymilk from pea was studied in this work. Different soaking solution and soaking time were compared and the optimal soaking procedure was obtained as follows： using 0.5 % NaHCO3 as soaking solution, with amount of three times the weight of dry pea, soaking for 16 h at ambient temperature. Aiming at the characteristic of pea that peas＇ high content of starch would make the prepared soymilk easily separated into two phases, the pea was treated with enzyme hydrolysis by adding α- amylase. Taking α- amylase dosage, hydrolysis temperature, and hydrolysis time as factors, a L9 （3^4） orthogonal experiment was conducted and the following optimal condition for the enzyme hydrolysis was obtained： adding α - amylase 0.07% and hydrolyzed for 40 min at 85 ℃ water bath. The ferment condition for making sour soymilk from pea was studied finally. Results show the following optimal ferment condition as inoculation dosage 5 %, sugar 5 % and ferment for 5.5 h.