【作者】 王鑫；

【导师】 陈振家；

【作者基本信息】 山西农业大学 ， 农业硕士（专业学位）， 2022， 硕士

【摘要】 本文以燕麦为原料,对燕麦乳的加工工艺和稳定性进行研究。通过分析与燕麦乳稳定性相关的指标,优化酶解、胶磨和均质过程中的最佳条件;并对不同杀菌温度条件下燕麦乳中的燕麦蛋白的聚集特性进行分析;最终确定最佳的稳定剂的种类和添加量。试验结果表明:燕麦在酶解、胶磨和均质加工工艺过程中均会使燕麦乳的相对粘度减小,可溶性固形物和可溶性蛋白含量增大,离心沉淀率减小,浊度减小,平均粒径减小,Zeta电位值减小。最终确定燕麦乳的最佳工艺条件为:加酶量0.1%,酶解时间60min;胶磨次数3次,胶磨时间30s;均质压力40kpa,均质次数3次。不同杀菌条件处理燕麦乳过程中,随着杀菌温度的升高,燕麦乳的离心沉淀率增大,浊度增大,平均粒径先减小后增大,Zeta值先增大后减小,燕麦蛋白中β-折叠含量减少,α-螺旋和无规则卷曲含量增多,热处理会诱导燕麦蛋白的伸展和聚集。确定燕麦乳的杀菌条件121℃,杀菌时间6min。燕麦乳添加复合添加剂(自制);卡拉胶;微晶纤维素后,燕麦乳离心沉淀率下降,浊度上升,平均粒径减小,Zeta值减小,相对粘度上升,总体上有效阻止了蛋白质的聚沉,对燕麦乳的稳定效果良好。确定最佳添加剂种类为复合添加剂,添加量为0.1%。更多还原

【Abstract】 The processing technology and stability of oat milk were studied in this thesis.The optimal conditions of enzymolysis,gelatinization and homogenization were optimized,and the aggregation characteristics of oat protein in oat milk under different sterilization temperatures were analyzed,and the optimal type and amount of thickener were finally determined.The results showed that the relative viscosity of oat milk decreased,soluble solids and soluble protein content increased,centrifugal precipitation rate decreased,turbidity decreased,average particle size decreased and Zeta potential decreased during enzymatic hydrolysis,gel grinding and homogenization processing.Finally,the optimal technological conditions of oat milk were as follows: the amount of enzyme was 0.1%,the enzymolysis time was 60min;The grinding times are 3 times,and the grinding time is 30s;The homogenization pressure was 40 kpa,and the homogenization times were 3.Different sterilization conditions in the process of the oat milk,with the increase of sterilization temperature,oat milk centrifugal sedimentation rate increases,turbidity increases,the average particle size increase with the decrease of the first,Zeta value increases after the first decreases,and oat protein beta folding content reduce,alpha helix and random curl content increased,heat treatment can induce the spread of oat protein and aggregation.The sterilization conditions of oat milk were determined as follows: 121℃,sterilization time was 6min.Oat milk with compound additives(self-made);Carrageenan;After microcrystalline cellulose,the centrifugal precipitation rate of oat milk decreased,the turbidity increased,the average particle size decreased,the Zeta value decreased,and the relative viscosity increased.In general,the aggregation of protein was effectively prevented,and the thickening effect of oat milk was good.The best additive type is compound additive,and the additive amount is 0.1%.更多还原