| 黄云，刘坤，潘文杰，郑召君，刘元法.复合酶解对巴旦木乳理化稳定性及感官品质的影响[J].中国油脂,2025,50(6):.[HUANG Yun, LIU Kun, PAN Wenjie, ZHENG Zhaojun, LIU Yuanfa.Effect of composite enzymatic hydrolysis on the physicochemical stability and sensory quality of almond-based milk[J].China Oils and Fats,2025,50(6):.] |
| 复合酶解对巴旦木乳理化稳定性及感官品质的影响 |
| Effect of composite enzymatic hydrolysis on the physicochemical stability and sensory quality of almond-based milk |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240186 |
| 中文关键词: 巴旦木乳 复合酶解 物理稳定性 氧化稳定性 感官品质 |
| 英文关键词:almond-based milk composite enzymatic hydrolysis physical stability oxidative stability sensory quality |
| 基金项目:山东省重点研发计划项目（2021CXGC010808）;“十四五”国家重点研发计划项目（2021YFD2100300） |
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| 中文摘要: |
| 旨在为具有良好稳定性的巴旦木乳的开发提供参考，以脱皮巴旦木仁为原料，采用风味蛋白酶与菠萝蛋白酶复合酶解制备巴旦木乳，考察不同酶添加量和酶配比下巴旦木乳理化稳定性及感官品质的变化。结果表明:与未酶解的巴旦木乳相比，酶解可有效改善巴旦木乳的物理稳定性、氧化稳定性及风味和滋味，且复合酶解的效果优于单一酶解的;当酶添加量为0.2%、风味蛋白酶与菠萝蛋白酶质量比为3∶ 1时效果最佳，此条件下复合酶解后巴旦木乳的动力学稳定性指数为063，分层程度最低，平均粒径较小，Zeta电位绝对值最大〔（24.15±0.74）mV〕，浊度最小（17 134.55±19612），乳液均一，物理稳定性良好，过氧化值和硫代巴比妥酸反应物含量显著降低，氧化稳定性方面展现出显著的优势，而且苦味值较低，鲜味值、甜味值和鲜味丰富度值较高。综上，适度的复合酶解能够显著改善巴旦木乳的理化稳定性和风味口感，可用于生产“清洁标签”巴旦木乳产品。 |
| 英文摘要: |
| To provide a reference for the development of almond-based milk with good stability, a combination of flavor protease and bromelain was employed for enzymatic hydrolysis of peeled almond kernel to prepare almond-based milk, and the physicochemical stability and sensory quality of almond-based milk were investigated under different enzyme dosage and enzyme ratio. The results revealed that compared with non-enzymatically hydrolyzed almond-based milk, enzymatic hydrolysis substantially enhanced the physical stability and oxidative stability, as well as the taste and flavor of almond-based milk, and the effect of composite enzymatic hydrolysis was better than single enzymatic hydrolysis. Optimal effects was observed at an enzyme dosage of 0.2% and mass ratio of flavor protease to bromelain 3∶ 1. Under these conditions, Turbiscan stability index of composite enzymatic hydrolysis almond-based milk was calculated as 0.63, exhibiting the lowest degree of stratification. Moreover, the almond-based milk exhibited a lower average particle size, a highest Zeta potential absolute value of (24.15±0.74) mV, a minimal turbidity value of (17 134.55±196.12), the emulsion was uniform with good physical stability, and the peroxide value and content of thiobarbituric acid reactive substances decreased significantly, highlighting significant improvements in terms of oxidation stability. In addition, under these conditions, the bitterness taste value was lower, while the values of umami, sweetness and umami richness were higher. In summary, appropriate composite enzymatic hydrolysis can significantly improve the physicochemical stability, flavor and taste of almond-based milk, and can be used in the production of "clean label" almond-based milk products. |
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