王少君1，郭晓蒙2，马挺军2*
（1 北京朔方科技发展股份有限公司，北京102212；2 北京农学院食品科学与工程学院，北京102206）
摘要：为优化出最佳的燕麦浆酶解工艺条件，以燕麦粉为原料，在单因素实验的基础上，利用四因素三水平正交试验对酶解温度、酶解时间、酶添加量和糊化温度4 个单因素对燕麦浆的酶解工艺条件进行研究。结果表明：燕麦浆最佳酶解工艺条件为酶解液稳定性最好的酶解条件为A2B3C1D2，即酶解温度80℃，酶解时间70min，酶添加量120U/g，糊化温度80℃，此条件下离心沉淀率为20.04%，燕麦浆稳定性比较好。经雷达感官图分析得出：粘稠度适宜，口感细腻、爽滑，不油腻，口味适中，麦香味醇厚突出，完全无分层现象，上下均一且稳定，研究中燕麦浆整体上优于市售的燕麦饮料。以上研究为燕麦浆的进一步研究提供了一定的理论依据。
关键词：燕麦浆；酶解；稳定性；离心沉淀率
Study on Enzymatic Hydrolysis of Oat Pulp and Its Sensory Evaluation
WANG Shao-jun1，GUO Xiao-meng2，MA Ting-jun2*
（1 Beijing Shuofang Technology Development Co.，Ltd，Beijing 102212，China；2 College of Food Science and Engineering，Beijing University of Agriculture，Beijing 102206，China )
Abstract: To optimize the culture conditions for enzymatic hydrolysis of oat pulp，based on the single factor test，theenzymatic hydrolysis of oatmeal was carried out by four factors and three levels of orthogonal test. The results showed thatthe enzymatic hydrolysis of oatmeal was carried out by using oat flour as raw material. The results showed that the optimumenzymolysis conditionswere asfollows: A2B3C1D2，the enzymolysistemperaturewas80℃，the enzymolysis timewas70min，theamountof enzymewas 120U/g，the gelatinizationtemperature 80℃，the centrifugal sedimentationrate under this conditionis 20.04%，The sensory analysis concluded that the oatmeal was superior to the commercially available oatmeal in thestudy. The above study provides a theoretical basis for the further study of oat pulp.
Key words: oat puree；enzymatic hydrolysis；stabilizer；centrifugal precipitation rate
（2018年第21卷第3期）