燕麦饮料的研制.pdf

食品科技 2010 年第35 卷第5 期 FOOD SCIENCE AND TECHNOLOGY 食品开发 燕麦饮料的研制 张 民， 刘玉柱， 刘 洋 (天津科技大学食品工程与生物技术学院，天津300457) 摘要： 以燕麦麸皮为原料，探讨了燕麦饮料的工艺条件。以溶液透明度和黏度为指标研究了α- 淀粉酶、β-淀粉酶和木瓜蛋白酶的作用条件；采用正交实验探讨了燕麦饮料乳化剂的复配方案； 并以模糊数学模型研究了燕麦原浆液浓度、糖度及酸糖比。结果表明：α-淀粉酶和β-淀粉酶的 用量均为240 μL/100 g 燕麦麸皮，木瓜蛋白酶的用量为2 mg/100 mL 原浆液，3 种酶作用时间分 别为0.5 、30 min 和60 min ；乳化剂最佳组合为单甘脂0.03 g ，蔗糖酯0.07 g ，三聚甘油脂0.05 g ；饮料的最佳原浆液浓度为100%，最适糖度为6 Brix ，糖酸比为70∶1。 关键词： 燕麦；饮料；酶；模糊数学模型 中图分类号： TS 275.4 文献标志码： A 文章编号： 1005-9989(2010)05-0093-04 Study on oat beverage ZHANG Min, LIU Yu-zhu, LIU Yang (College of Food Engineering and Biotechnology, Tianjin University of Science Technology, Tianjin 300457) Abstract: The produce parameters of oat beverage were studied in this paper. The effects of α-amylase, β- amylase and papain on beverage were explored by detecting transparency and viscosity of the solution. The parameters of emulsifier were decided by orthogonal assay. And the optimal concentration of oat solution, sugar and sugar/acid ratio were evaluated by fuzzy mathematical method. The results showed that the doses of α - amylase, β -amylase and papain were 240 μL/100 g oat bran, 240 μL/100 g oat bran and 2 mg/100 mL oat solution. The reacting time of these three kinds of enzymes was 0.5 min, 30 min and 60 min, respectively. The best ratio of monoglyceride, sucrose ester and tripolyglycerol monostearates was 0.03 g, 0.07 g, 0.05 g. The optimal concentration of oat solution was 100% , and the sugar concentration and sugar/acid ration of the beverage w