加工工艺对鹰嘴豆蛋白饮料口感及稳定性的影响

Effect of Processing Technology on Taste and Stability of Chickpea Protein Beverage

为了以鹰嘴豆粉为主要原料制作口感顺滑细腻、无豆腥味的植物蛋白或复合蛋白饮料,研究了鹰嘴豆的焙烤、脱皮、磨粉、溶解、酶解、稳定的各前处理工序对鹰嘴豆饮料口感及稳定性的影响。结果显示,采用烘炉160℃/30min或微波115℃/3min焙烤鹰嘴豆可降低豆腥味、减少焦味,豆脱皮率≥95%可降低涩口感,粗磨机+气流涡旋粉碎机组合粉碎豆粉可降低粒度、提升细腻口感,93℃/10 min以上的热水溶解豆粉可进一步减少豆腥味,添加0.4‰三聚磷酸钠能提升豆浆稳定性,淀粉酶先高温液化降粘再低温深度酶解有利于降粘及酶解,1.5‰淀粉酶+0.5‰糖化酶70℃酶解5min能提升口感及稳定性。

In order to use chickpea flour as the main raw material to make plant protein or compound protein drinks with smooth and delicate taste and no beany smell,the pretreatment of roasting,peeling,grinding,dissolving,enzymatic hydrolysis and stabilization of chickpeas were studied for effects of process on taste and stability of chickpea beverages.The results showed that the chickpeas roasted in an oven at 160℃/30minutes or microwaved at 115℃/3minutes,the bean peeling rate≥95%,using a combination of coarse grinder and airflow vortex grinder to grind chickpea,hot water(above 93℃/10min)dissolving soy flour,adding 0.4‰sodium tripolyphosphate,amylase first at high temperature liquefaction to reduce viscosity and then low temperature deep enzymatic hydrolysis,1.5‰amylase and 0.5‰saccharification enzyme enzymatic hydrolysis at 70℃for 5 minutes can significantly improve the taste of the drink and stability.