赤豆速溶饮品工艺探讨

Study on technology of an instant red bean drink

以赤豆为原料,使用赤豆蛋白、纤维的简单分离技术,采用L(934)正交实验设计和二次旋转正交试验方法对影响赤豆中淀粉、蛋白质、纤维素水解的酶用量、底物浓度、水解温度、时间和pH等5项因素进行了试验。试验结果表明赤豆水解的最佳工艺条件为:淀粉酶加酶量0.5%(g酶/g赤豆)、水解温度100℃、水解时间3h、pH6.0、底物浓度1∶10(赤豆∶水);蛋白酶加酶量0.1%(g酶/g蛋白质)、水解温度55℃、水解时间3h、pH5.5、底物浓度1∶8;复合纤维素酶加酶量0.46%(g酶/g纤维素)、水解温度46℃、水解时间17h、pH4.8、底物浓度1∶11。并以赤豆酶解产物为壁材,通过制备微胶囊技术制得全赤豆速溶饮品。

With red bean as the material,by the simple separation technology for protein and fiber in red bean,L9（34）orthogonal designs and regression revolving orthogonal tests,5 factors（enzyme dosage,base concentration,hydrolysis time and temperature, and pH） affecting the hydrolysis of starch,protein and cellulose in red bean were studied. The results indicated the optimal technological conditions for hydrolysis of red bean as follows： amylase 0.5% （g amylase/g red bean）,100℃,3 h,pH 6.0 and base concentration 1 ： 10（red bean ： water）;proteinase 0.1%（g amylase/g protein）,55℃,3 h, pH 5.5 and base concentration 1∶8;and complex cellulase 0.46%（g amylase/g cellulose）,46℃,17 h, pH 4.8 and base concentration 1∶11. With the product of enzymolysis as the wall material,an instant all-red bean drink was made by the micro-encapsulation technology.