肖林平1，赵芳芳1，舒志成1，陶文初1，吕桂善1，李言郡1,2，罗洁1,*
（1 杭州娃哈哈集团有限公司，浙江杭州310018；2 浙江省食品生物工程重点实验室，浙江 杭州 310018）
摘要：为了以鹰嘴豆粉为主要原料制作口感顺滑细腻、无豆腥味的植物蛋白或复合蛋白饮料，研究了鹰嘴豆的焙烤、脱皮、磨粉、溶解、酶解、稳定的各前处理工序对鹰嘴豆饮料口感及稳定性的影响。结果显示，采用烘炉160℃/30min 或微波115℃/3min 焙烤鹰嘴豆可降低豆腥味、减少焦味，豆脱皮率≥95%可降低涩口感，粗磨机+气流涡旋粉碎机组合粉碎豆粉可降低粒度、提升细腻口感，93℃/10 min 以上的热水溶解豆粉可进一步减少豆腥味，添加0.4‰三聚磷酸钠能提升豆浆稳定性，淀粉酶先高温液化降粘再低温深度酶解有利于降粘及酶解，1.5‰淀粉酶+0.5‰糖化酶70℃酶解5min 能提升口感及稳定性。
关键词：鹰嘴豆饮料；焙烤；脱皮；磨粉；溶解；酶解；稳定
Effect of Processing Technology on Taste and Stability of Chickpea Protein Beverage
XIAO Lin-ping1，ZHAO Fang-fang1，SHU Zhi-cheng1，TAO Wen-chu1，LV Gui-shan1，LI Yan-jun 1，2，LUO Jie1,*
（1 Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China；
2 Key Laboratory of Food and Biological Engineering of Zhejiang Province.，Hangzhou 310018，China）
Abstract: In order to use chickpea flour as the main raw material to make plant protein or compound protein drinkswith smooth and delicate taste and no beany smell，the pretreatment of roasting，peeling，grinding，dissolving，enzymatic hydrolysis and stabilization of chickpeas were studied for effects of process on taste and stability ofchickpea beverages. The results showed that the chickpeas roasted in an oven at 160℃/30minutes or microwaved at115℃/3minutes，the bean peeling rate ≥95%，using a combination of coarse grinder and airflow vortex grinder togrind chickpea，hot water（above 93℃/10min）dissolving soy flour，adding 0.4‰ sodium tripolyphosphate，amylasefirst at high temperature liquefaction to reduce viscosity and then low temperature deep enzymatic hydrolysis，1.5‰amylase and 0.5‰ saccharification enzyme enzymatic hydrolysis at 70℃ for 5 minutes can significantly improve thetaste of the drink and stability.
Key words: chickpea beverage；baking；peeling；flour milling；dissolution；enzymolysis；stabilizer
中图分类号：TS252.4 文献标志码：A 文章编号：1007-7871（2023）02-0037-06
2023，Vol.26，No.2