多重酶解协同制备绿豆基植物乳及其品质分析

Preparation and Quality Analysis of Mung Bean-Based Milk by Multiple Enzymatic Hydrolysis

文章旨在通过采用多重酶解协同工艺制备具有“清洁标签”的绿豆乳,以稳定性和感官可接受度作为评价指标。研究酶解过程中酶的种类及添加量对产品品质的影响,最终确定了制备“清洁标签”绿豆乳的优化工艺条件:当α-淀粉酶酶解温度为60℃、碱性蛋白酶添加量为0.005%、纤维素酶(2)添加量为0.2%、α-淀粉酶添加量为0.2%、糖化酶添加量为0.3%时,制得的绿豆乳离心沉淀率为5.66%,感官得分最高为65分,蛋白质含量为1.86%,脂肪含量为0.38%,碳水化合物含量为82.65%。通过采用该工艺制备的绿豆乳感官可接受度高,稳定性优异。与此同时,多重酶解技术促进绿豆原料中营养组分的释放。这一研究结果为未来绿豆基乳制品的发展提供了实质性的理论基础和技术支持。

The purpose of this paper was to prepare“clean label”mung bean milk by adopting a multienzyme synergistic process,and to study the effects of various factors on the quality of the product during the enzyme digestion process by taking stability and sensory acceptability as the evaluation indexes,and finally came up with the process conditions for preparing“clean label”mung bean milk.The process conditions for the preparation of“clean label”mung bean milk were as follows:when the reaction temperature ofα-amylase was 60℃,the addition amount of alkaline protease was 0.005%,the addition amount of cellulase(2)was 0.2%,and the addition amount ofα-amylase was 0.2%,the addition amount of saccharase was 0.3%,the centrifugal sedimentation rate of the prepared mung bean milk was 5.66%,and the organoleptic score was the highest,which was 65 points.The content of protein,fat and carbohydrate was 1.86%,0.38%,and 82.65%respectively.The mung bean milk prepared under this process had high sensory acceptability and good stability.At the same time,multiple enzymatic hydrolysis techniques promote the release of nutritional components from mung bean raw materials.This research result provides substantial theoretical basis and technical support for the future development of mung bean based dairy products.