王 璇，何晓勇

（郑州科技学院食品科学与工程学院，河南 郑州 450064）

 摘要：为研制一款低糖高营养、品质较稳定的豆乳饮料，以酶解燕麦粉和黄豆为主要原料，通过单因素实验、正交试验和响应面试验优化酶解燕麦豆乳饮料的制作工艺。实验结果表明，燕麦酶解最优条件是：α-淀粉酶添加量0.25%，酶解时间50min，酶解温度80℃。酶解燕麦豆乳饮料的最佳配方是：燕麦乳225g/L，豆乳475g/L，复合甜味剂添加量37g/L，胶体磨时间36min。该工艺配方制备的燕麦豆奶饮料风味独特、酸甜适度、口感优良、颜色均匀。经测定该饮料蛋白质为1.41g/100g、脂肪为0.43g/100g，均符合国家标准要求。

关键词：响应面；酶解；燕麦；豆乳；饮料

Response Surface Methodology to Optimizethe Processing Technology of Enzymatic Hydrolysisof Oat-soymilk Beverage

WANG Xuan，HE Xiao-yong

（College of Food Science and Engineering，Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract: In order to develop a low-sugar，high-nutrition and stable quality soymilk beverage，enzymolysis oat flourand soybean as the main raw materials，single factor test，orthogonal test and response surface test were used tooptimize the production process of enzymolysis oat and soybean milk beverage. The results showed that the optimalprocess conditions of oat enzymatic hydrolysis was as follows：α-amylase addition 0.25%，enzymatic hydrolysis time50min，enzymolysis temperature 80℃. The best formula for enzymatic oat soymilk beverage was as follows：oatmilk 225g/L，soybean milk 475g/L，compound sweetener 37g/L，colloid mill time 36min. The oat soymilk beverageprepared by the process and formula has unique flavor，moderate sweetness and sourness，good taste and uniformcolor. It is determined that the protein is 1.41g/100g and the fat is 0.43g/100g，the indicators meet the requirementsof national standards.

Key words: response surface；enzymatic hydrolysis；oat；soymilk；beverage

中图分类号：TS27       文献标志码：A      文章编号：1007-7871（2023）03-0046-07

2023，Vol.26，No.3