糙米植物蛋白饮料的研制

Development of brown rice plant protein beverage

以糙米粉、菜籽油和豌豆蛋白为原料,经酶解、配料和超高温瞬时灭菌(UHT)制成。通过双酶解正交实验、稳定性分析实验和感官评价研究酶解工艺和产品配方。结果表明,最佳配方为:糙米粉添加量12.00%、菜籽油添加量2.50%、豌豆蛋白添加量2.50%、α-淀粉酶添加量0.072%、葡糖淀粉酶添加量0.120%、结冷胶添加量0.028%、磷酸三钙添加量0.160%、磷酸氢二钾添加量0.140%。最佳酶解条件:酶解温度60℃、酶解时间80 min,此时产品口感、风味和稳定性最好,可通过管式UHT批量生产,终产品蛋白质含量2.90%,脂肪含量2.50%,葡萄糖当量浓度即DE值(以湿基计)6.99%。

Using brown rice powder,canola oil and pea protein powder as raw materials,the plant protein beverage was made by enzymatic hydrolysis,blending process and ultra-high temperature sterilization(UHT).The enzyme hydrolysis process and formula of the product were studied by double enzymes hydrolysis orthogonal test,stability analysis experiment and sensory evaluation.The results showed that the optimal formula was as follows:12.00%brown rice powder,2.50%canola oil,2.50%pea protein powder,0.072%α-amylase,0.120%glucoamylase,0.028%gellan gum,0.160%tricalcium phosphate,and 0.140%dipotassium hydrogen phosphate.The optimal parameter of enzymatic hydrolyzation was 60℃with 80 min.Under the above optimal conditions,the product had the best taste,flavor and stability and could be mass-produced through tubular UHT.Thefinal product’s protein,fat and Dextrose Equivalent(DE)index was 2.90%,2.50%and 6.99%,respectively.