原味燕麦乳的研制及其理化性质

Development of Original Oat Milk and Its Physical and Chemical Properties

以燕麦粒为原料,感官评分为指标,采用单因素、响应面优化原味燕麦乳加工工艺条件。在此基础上,对比研究加入耐高温淀粉酶和糖化酶的原味燕麦乳与不加酶原味燕麦乳的稳定性。结果表明:燕麦粒∶水=1∶20(g/mL),液化条件为耐高温淀粉酶添加量0.20‰,酶解时间90 min,酶解温度90℃,糖化条件为糖化酶添加量0.2‰,酶解时间60 min,酶解温度60℃,在此工艺下原味燕麦乳总固形物含量6.39%,蛋白质含量0.54%,还原糖含量3.23%,微生物指标符合要求(菌落总数<10 CFU/g,大肠杆菌未检出),且加入耐高温淀粉酶和糖化酶的原味燕麦乳稳定性比不加酶的原味燕麦乳稳定性好。在此工艺下得到的原味燕麦乳组织状态均匀、稳定性较好、具有燕麦的清香。

The original oat milk processing conditions for oat grain as the raw material was optimized by single-factor and response surface methodologies and a sensory score index.Using the optimized conditions,the stability of the original oat milk supplemented with thermostable amylase and saccharifying enzymes was compared with oat milk without these enzymes.The optimal parameters were determined to be an oat grain∶water ratio of 1∶20(g/mL)and liquefaction using 0.20‰amylase for 90 min at 90℃,and 0.2‰saccharifying enzyme for 60 min at 60℃.Using these conditions,the total solid,protein,and reduced sugar contents reached 6.39%,0.54%,and 3.23%,respectively.The microbial indicators met the requirements of a total bacterial count<10 CFU/g and no detection of Escherichia coli.The stability of original oat milk with thermostable amylase and saccharifying enzymes was better than that of oat milk without the enzymes.The original oat milk obtained by this process displayed a uniform tissue state,good stability,and oat fragrance.