燕麦浆的酶解工艺研究及感官评价分析

Study on Enzymatic Hydrolysis of Oat Pulp and Its Sensory Evaluation

为优化出最佳的燕麦浆酶解工艺条件,以燕麦粉为原料,在单因素实验的基础上,利用四因素三水平正交试验对酶解温度、酶解时间、酶添加量和糊化温度4个单因素对燕麦浆的酶解工艺条件进行研究。结果表明:燕麦浆最佳酶解工艺条件为酶解液稳定性最好的酶解条件为A_2B_3C_1D_2,即酶解温度80℃,酶解时间70min,酶添加量120U/g,糊化温度80℃,此条件下离心沉淀率为20.04%,燕麦浆稳定性比较好。经雷达感官图分析得出:粘稠度适宜,口感细腻、爽滑,不油腻,口味适中,麦香味醇厚突出,完全无分层现象,上下均一且稳定,研究中燕麦浆整体上优于市售的燕麦饮料。以上研究为燕麦浆的进一步研究提供了一定的理论依据。

To optimize the culture conditions fo r enzymatic hydrolysis of oat pulp,based on the single factor test,the enzymatic hydrolysis of oatmeal was carried out by four factors and three levels of orthogonal test. The results showed that the enzymatic hydrolysis of oatmeal was carried out by using oat flour as raw material. The results showed that the optimum enzymolysis conditions were as follows： A_2 B_3 C_1 D_2,the enzymolysis temperature was 80℃,the enzymolysis time was 70 min,the amount of enzyme was 120 U/g,the gelatinization temperature 80℃,the centrifugal sedimentation rate under this condition is 20.04%,The sensory analysis concluded that the oatmeal was superior to the commercially available oatmeal in the study. The above study provides a theoretical basis for the further study of oat pulp.