酶法制备燕麦乳饮料的工艺技术研究
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摘要
燕麦(Avena Sativa L)是我国主要杂粮品种之一,开发燕麦乳饮料是目前我国杂粮产业化发展的重要研究领域。本研究以燕麦为主要原料,以大麦芽和花生为辅料,开发出了具有黏度小,乳化体系相对稳定,美味可口,方便食用的燕麦乳饮料和燕麦营养早餐奶饮料。并研究了麦芽对燕麦淀粉、燕麦胶和燕麦蛋白部分特性的影响。
在本实验中首先测定原料的基本营养成分：试验材料燕麦淀粉69.54%,脂肪5.06%,蛋白质14.67%；麦芽淀粉54.28%,脂肪2.54%,蛋白质12.07%。大麦芽中存在有多种酶,其中α-淀粉酶活力3.86 U/g麦芽,β-淀粉酶活力4.954 U/g麦芽,蛋白酶的活力279.80 U/g麦芽。
通过实验确定燕麦乳饮料的具体制备工艺：燕麦→清理→烘焙→浸泡→胶磨→酶解→过滤→调配→均质→灌装→灭菌→冷却→质检→成品。关键的最佳工艺参数如下：在180℃下烘焙20 min后的燕麦与水比1：15(w/w),α-淀粉酶60 U/g,温度80℃,反应50 min；再用90 U/g糖化酶,温度55℃,反应40 min。酶解液中添加0.12%(w/w)黄原胶；6%(w/w)白糖；0.02%(w/w)维生素C；0.01%(w/w)食盐；0.01%(w/w)三聚磷酸钠。在50℃下,30Mpa和40-50 MPa均质两次。在121℃下杀菌22 min。燕麦乳饮料的黏度适中,组织状态相对稳定,香味协调,口感顺滑。
燕麦营养早餐奶的具体制备工艺：燕麦、大麦芽和花生→清理→烘焙→浸泡→胶磨→酶解→过滤→调配→均质→灌装→灭菌→冷却→质检→成品。关键的最佳工艺参数如下：燕麦：大麦芽：花生为9：1：1(w/w),固液比为1：15(w/w),浸泡约10 h,胶磨,然后在温度约70℃,保温50 min,过滤得浆液。60%浆液；0.2%(w/w)结冷胶(LT-100)；0.1%(w/w)蔗糖酯；5%(w/w)白糖；0.01%(w/w)异维生素C钠；0.015%(w/w)三聚磷酸钠。产品具有燕麦、花生特有风味；组织形态均匀稳定,其质量符合国家植物蛋白饮料卫生标准。
1%(w/w)燕麦淀粉糊中添加0.2%(w/v)麦芽可使其透明度和黏度分别降低74.3%,97.6%，凝沉性和析水率分别增加11.7%,59.1%。0.1%(w/v)麦芽的添加会使1%(w/w)燕麦胶的黏度降低44.3%，但对燕麦胶和燕麦蛋白乳化性及其乳化稳定性、起泡性及其起泡稳定性的影响不明显。
Oat (Avena Sativa L) is one of main coarse cereals in China. At present, the exploiation of oat food is an important research point in coarse cereals industrialization development. This study exploited oat milk with baked smell by milled oat, barley and peanuts. Oat milk had low viscosity, good texture and perfect natural flavor. The partial characterization of oat starch,oat gum and oat protein were also determined.
The analysis testing on basic nutrient components of in oat and barley malt was carried on. Nutritional components in oat:starch 69.54%, fat 5.06%, protein 14.67%. Nutritional components in barley malt:starch 54.28%, fat 2.54%, protein12.07%. Enzymatic activity in barley malt:α-amylase 3.86 U/g malt,β-amylase 4.954 U/g malt, protease 279.80 U/g malt.
The detailed manufacturing craft of oats milk was confirmed:oats-clearing-baking-soaking-abrading-enzymolysis-filtering-preparing-homogenizing-sterilizing-product.The optimum craft parameter was as follows:The best baking condition was 180℃,20 min for oat, The ratio of oat and water was about 1:15 (w/w), a-amylase 60 U/g hydrolyzed 50 min at 80℃, then 90 U/g saccharifing enzyme hydrolyzed 40 min at 55℃. The confection of the oats milk 0.12%(w/w) xanthan gum,6%(w/w) sugar,0.02%(w/w) Vc,0.01%(w/w) salt,0.01%(w/w) STPP. Homogenization treatment was 30 Mpa,50℃,40-50 Mpa,50℃. Sterilization treatment was 121℃,22 min. The product had a special oat flavor with not only uniformity in texture, but also with a pleasant fragrance,sweatness and smoothness in sense.
The detailed manufacturing craft of oats nutrition breakfast milk was confirmed:oat, barley and peanut-clearing-baking-soaking-abrading-hydrolytic-filtering-preparing-homogenizing-sterilizing-product. The optimum craft parameter was as follows:The ratio of oat, barley malt and peanut was 9:1:1 (w/w) (solid-to-liquid ratio was about 1:15 (w/w)), the ingredients hydrolyzed 50 min at 70℃and filtered after milling. The enzymolysis liquid of oat, barley malt and peanuts after hydrolyzing and filtering about 60%,0.2%(w/w) LT-100,0.1%(w/w) sucrose ester,5%(w/w) sugar,0.01%(w/w) D-Vc sodium,0.015% STPP. The product could sustain ideal flavor and stability after High temperature homogenization and sterilization. The product could meet hygienic standards of vegetable protein drinking.
When adding 0.2%(w/v) barley malt, the transparency and viscosity of 1%(w/v) starch paste were reduced 74.3%,97.6%,respectively, and the retrogradation and water abeorption rate of starch paste were increased 11.7%,59.1%, respectively. The viscosity of oat gum was dropped 44.3% when adding 0.1%(w/v)barley malt. However, there was no obvious effect on emulsibility, emulsifying stability, foamability and stability of oat gum and protein when adding barley malt
在本实验中首先测定原料的基本营养成分：试验材料燕麦淀粉69.54%,脂肪5.06%,蛋白质14.67%；麦芽淀粉54.28%,脂肪2.54%,蛋白质12.07%。大麦芽中存在有多种酶,其中α-淀粉酶活力3.86 U/g麦芽,β-淀粉酶活力4.954 U/g麦芽,蛋白酶的活力279.80 U/g麦芽。
通过实验确定燕麦乳饮料的具体制备工艺：燕麦→清理→烘焙→浸泡→胶磨→酶解→过滤→调配→均质→灌装→灭菌→冷却→质检→成品。关键的最佳工艺参数如下：在180℃下烘焙20 min后的燕麦与水比1：15(w/w),α-淀粉酶60 U/g,温度80℃,反应50 min；再用90 U/g糖化酶,温度55℃,反应40 min。酶解液中添加0.12%(w/w)黄原胶；6%(w/w)白糖；0.02%(w/w)维生素C；0.01%(w/w)食盐；0.01%(w/w)三聚磷酸钠。在50℃下,30Mpa和40-50 MPa均质两次。在121℃下杀菌22 min。燕麦乳饮料的黏度适中,组织状态相对稳定,香味协调,口感顺滑。
燕麦营养早餐奶的具体制备工艺：燕麦、大麦芽和花生→清理→烘焙→浸泡→胶磨→酶解→过滤→调配→均质→灌装→灭菌→冷却→质检→成品。关键的最佳工艺参数如下：燕麦：大麦芽：花生为9：1：1(w/w),固液比为1：15(w/w),浸泡约10 h,胶磨,然后在温度约70℃,保温50 min,过滤得浆液。60%浆液；0.2%(w/w)结冷胶(LT-100)；0.1%(w/w)蔗糖酯；5%(w/w)白糖；0.01%(w/w)异维生素C钠；0.015%(w/w)三聚磷酸钠。产品具有燕麦、花生特有风味；组织形态均匀稳定,其质量符合国家植物蛋白饮料卫生标准。
1%(w/w)燕麦淀粉糊中添加0.2%(w/v)麦芽可使其透明度和黏度分别降低74.3%,97.6%，凝沉性和析水率分别增加11.7%,59.1%。0.1%(w/v)麦芽的添加会使1%(w/w)燕麦胶的黏度降低44.3%，但对燕麦胶和燕麦蛋白乳化性及其乳化稳定性、起泡性及其起泡稳定性的影响不明显。
Oat (Avena Sativa L) is one of main coarse cereals in China. At present, the exploiation of oat food is an important research point in coarse cereals industrialization development. This study exploited oat milk with baked smell by milled oat, barley and peanuts. Oat milk had low viscosity, good texture and perfect natural flavor. The partial characterization of oat starch,oat gum and oat protein were also determined.
The analysis testing on basic nutrient components of in oat and barley malt was carried on. Nutritional components in oat:starch 69.54%, fat 5.06%, protein 14.67%. Nutritional components in barley malt:starch 54.28%, fat 2.54%, protein12.07%. Enzymatic activity in barley malt:α-amylase 3.86 U/g malt,β-amylase 4.954 U/g malt, protease 279.80 U/g malt.
The detailed manufacturing craft of oats milk was confirmed:oats-clearing-baking-soaking-abrading-enzymolysis-filtering-preparing-homogenizing-sterilizing-product.The optimum craft parameter was as follows:The best baking condition was 180℃,20 min for oat, The ratio of oat and water was about 1:15 (w/w), a-amylase 60 U/g hydrolyzed 50 min at 80℃, then 90 U/g saccharifing enzyme hydrolyzed 40 min at 55℃. The confection of the oats milk 0.12%(w/w) xanthan gum,6%(w/w) sugar,0.02%(w/w) Vc,0.01%(w/w) salt,0.01%(w/w) STPP. Homogenization treatment was 30 Mpa,50℃,40-50 Mpa,50℃. Sterilization treatment was 121℃,22 min. The product had a special oat flavor with not only uniformity in texture, but also with a pleasant fragrance,sweatness and smoothness in sense.
The detailed manufacturing craft of oats nutrition breakfast milk was confirmed:oat, barley and peanut-clearing-baking-soaking-abrading-hydrolytic-filtering-preparing-homogenizing-sterilizing-product. The optimum craft parameter was as follows:The ratio of oat, barley malt and peanut was 9:1:1 (w/w) (solid-to-liquid ratio was about 1:15 (w/w)), the ingredients hydrolyzed 50 min at 70℃and filtered after milling. The enzymolysis liquid of oat, barley malt and peanuts after hydrolyzing and filtering about 60%,0.2%(w/w) LT-100,0.1%(w/w) sucrose ester,5%(w/w) sugar,0.01%(w/w) D-Vc sodium,0.015% STPP. The product could sustain ideal flavor and stability after High temperature homogenization and sterilization. The product could meet hygienic standards of vegetable protein drinking.
When adding 0.2%(w/v) barley malt, the transparency and viscosity of 1%(w/v) starch paste were reduced 74.3%,97.6%,respectively, and the retrogradation and water abeorption rate of starch paste were increased 11.7%,59.1%, respectively. The viscosity of oat gum was dropped 44.3% when adding 0.1%(w/v)barley malt. However, there was no obvious effect on emulsibility, emulsifying stability, foamability and stability of oat gum and protein when adding barley malt
引文
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