本文已被：浏览 6148次 下载 717次
投稿时间：2020-10-27
投稿时间：2020-10-27
中文摘要: 以燕麦浆和咖啡液为原料，再加以辅料调配，配制一种新型适合于早餐饮用的燕麦咖啡饮料。以可溶性糖含量和感官评分为评价指标，首先通过单因素试验确定纤维素酶对燕麦浆的酶解条件，再通过单因素试验及响应面试验优化确定燕麦咖啡饮料的最佳配方。结果表明：纤维素酶酶解燕麦的条件为酶解温度65℃、酶添加量40 U/g、酶解时间60 min；燕麦咖啡饮料最佳配方为燕麦浆与咖啡液体积比5.3∶5、白砂糖添加量7.6%、乳粉添加量7.9%。在此条件下可以得到色泽均匀、甜苦味适中、伴有奶香味、具有咖啡特有风味的燕麦咖啡饮料。
中文关键词: 咖啡 燕麦酶解工艺 配方优化 Box-Behnken响应面试验设计 复合饮料
Abstract:A new oatmeal coffee beverage was developed with oat pulp and coffee liquid as raw materials，supplemented with auxiliary materials suitable for breakfast.With soluble sugar and sensory evaluation score as the evaluation indexes，the enzymolysis conditions of cellulase for oat were determined by single factors，and the optimal formula of the oatmeal coffee beverage was determined by single factors and response surface design optimization.The results showed that the optimal conditions for cellulase enzymatic hydrolysis of the oat solution were an enzyme dosage of 40 U/g，enzymatic hydrolysis temperature of 65 ℃，and enzymatic hydrolysis time of 60 min.The best oatmeal coffee beverage formula involved a 5.3∶5 ratio of oat liquid to coffee liquid，the addition of sugar at 7.6% and milk powder at 7.9%. With these enzymatic hydrolysis conditions and formula，the oatmeal coffee beverage was uniform in color，with moderate sweetness and bitterness and a unique milk and coffee flavor.
keywords: coffee oatmeal enzymatic hydrolysis process formula optimization Box-Behnken response surface experimental design compound beverage
文章编号：202122020 中图分类号： 文献标志码：
基金项目:云南特色咖啡加工关键技术研究与产品开发
引用文本：
津ICP备20000603号-1