학술논문
过热蒸汽结合酶法制备藜麦奶的工艺优化 / Preparation of Quinoa Milk by Superheated Steam Combined with Enzymatic Method
Document Type
Academic Journal
Author
钟鑫荣; 陈登元; 费帆; 周子文; 张东伟; 尹梓怡; 方婷; 魏奇; ZHONG Xinrong; CHEN Dengyuan; FEI Fan; ZHOU Ziwen; ZHANG Dongwei; YIN Ziyi; FANG Ting; WEI Qi
Source
食品研究与开发 / Food Research and Development. 44(14):125-131
Subject
Language
Chinese
ISSN
1005-6521
Abstract
该研究以藜麦为原料,采用过热蒸汽技术结合酶解法对藜麦蛋白饮料的加工工艺进行优化.结果表明:最优工艺条件为α-淀粉酶添加量0.2％、纤维素酶添加量0.6％、酶解温度58℃、酶解时间90 min和料液比1:12(g/mL).在此加工条件下藜麦奶的总可溶性固形物(totalsoluble solid,TSS)含量为6.5％,感官评分为88.该研究可为藜麦奶的工业化生产提供参考.