本研究探讨了蛋白酶、α-淀粉酶和葡萄糖苷酶组合酶解作用对鹰嘴豆发酵乳品质改善的影响。结果表明：经过蛋白酶、α-淀粉酶与葡糖苷酶组合酶解处理的鹰嘴豆浆固形物含量和总糖含量均显著增加，分别增加了23.76%、8.22%；经过三酶组合处理后的样品pH降低、持水力显著提高，粘度增大，稳定性增强；随着发酵时间的延长，发酵乳在0~24 h，各组持水力均随发酵时间呈增加而增大，C4（三酶组合）组增大了17.25%；24 h后，除C0（空白）组下降，其余各组持水力增幅趋缓；各组还原糖含量均随发酵时间呈下降趋势，C4（三酶组合）组在12~48 h还原糖含量回升了3.22%；感官品评显示酶处理较显著地影响了鹰嘴豆发酵乳的气味、外观、滋味和质构。与C0组相比，经过C4（三酶组合）组处理后感官指标提高，总体可接受性评分从6.13提高到8.53，提高了39.15%，表明组合酶解作用有利于鹰嘴豆发酵乳品质的改善。

This study investigated the effects of combined enzymatic hydrolysis with protease, α-amylase and glucosidase on the quality improvement of fermented chickpea milk. After such combined enzymatic hydrolysis, the solid content and total sugar content of the chickpea milk increased significantly (by 23.76% and 8.22% respectively),with the pH of the samples decreasing, and water holding capacity, viscosity and stability increasing. With the extension of fermentation time, the water holding capacity of each fermented milk group increased in0~24 h, with that of the C4 group(involving the three-enzyme combination) increasing by 17.25%. After 24 hours, except for the C0 group (the blank), the increase in the water holding capacity of the other groups slowed down, and their reducing sugar contents all decreased with the prolongation of fermentation time, and the reducing sugar content of the C4 group increased by 3.22% in12~48 h. Sensory evaluation showed that the smell, appearance, taste and texture of fermented chickpea milk were affected significantly by the enzymatic treatment. Compared with the C0 group, the sensory indicators of the C4 group were all improved after the treatment with the three enzymes, with the overall acceptability score increasing from 6.13 to 8.53 (an increase of 39.15%). These results indicated the combined enzymolysis is beneficial for improving the quality of fermented chickpea milk.

国家自然科学基金青年基金项目（31802111）；河南省科技攻关项目（202102110284）