过热蒸汽结合酶法制备藜麦奶的工艺优化

Preparation of Quinoa Milk by Superheated Steam Combined with Enzymatic Method

该研究以藜麦为原料,采用过热蒸汽技术结合酶解法对藜麦蛋白饮料的加工工艺进行优化。结果表明:最优工艺条件为α-淀粉酶添加量0.2%、纤维素酶添加量0.6%、酶解温度58℃、酶解时间90 min和料液比1∶12(g/mL)。在此加工条件下藜麦奶的总可溶性固形物(total soluble solid,TSS)含量为6.5%,感官评分为88。该研究可为藜麦奶的工业化生产提供参考。

Quinoa was used to prepare quinoa milk by superheated steam combined with enzymatic method.The processing conditions were optimized as α-amylase of 0.2%,cellulase of 0.6%,quinoa-to-water ratio of 1∶12 (g/mL),and enzymatic hydrolysis at 58 ℃ for 90 min.The quinoa milk prepared under the optimal conditions had the total soluble solids of 6.5% and the sensory score of 88.The findings provide a reference for the industrial production of quinoa milk.