摘要
为优化燕麦酶解饮料的工艺,采用响应面法建立了燕麦饮料制作的二次多项数学模型,并验证了该模型的有效性;探讨了酶添加量、小苏打添加量、三聚磷酸钠添加量3个因子的交互作用及其最佳水平。研究结果表明:酶添加量显著影响燕麦饮料口感,优化的条件为(占原料燕麦质量的百分比):酶添加量为0.294%,小苏打添加量0.048%,三聚磷酸钠添加量0.059%。
The purpose of the research was to determine the optimum technology and conditions of oat bever-age production by using the response surface method（RSM）.Response surface method was employed and a second order quadratic mathematical model for oat beverage preparation was established. Its validity was verified;the al-ternate action of above three factors and its optimum level range were also investigated. Results showed that,en-zyme dosage were important factors.Then we can make the conclusion that the optimum process（percentage of raw oats）：enzyme dosage is 0.294%, sodium bicarbonate add amount is 0.048%, tripolyphosphate add amount is0.059%.
出处
《粮食加工》
2016年第2期34-37,共4页
Grain Processing
关键词
燕麦
淀粉酶
酶解
响应面法
oat
amylase
enzymatic
response surface method
