该研究以脱皮亚麻籽仁为主要原料，以可溶性蛋白得率，L*为指标，在单因素基础上研究了液料比、小苏打用量、磨浆温度、烘烤时间、烘烤温度、磨浆次数量对脱皮亚麻籽仁饮料原浆品质的影响，通过Plackett-Burman设计筛选、Box-Behnken设计优化脱皮亚麻籽仁原浆制备工艺，为脱皮亚麻籽仁饮料提供优质原料。响应面结果显示回归模型建立的回归方程拟合性好，由该模型得到的脱皮亚麻籽仁原浆最佳工艺为：磨浆温度为50 ℃，料液比为1:8 g/mL，食用小苏打用量为0.25%，烘烤时间为45 s，烘烤温度为120 ℃，磨浆次数为1次豆浆机粗磨+1次胶体磨细磨。实际值为可溶性蛋白得率为70.15%，L*为77.32。试验结果与理论值相近，其相对误差为0.046%和0.012%，制备出来的原浆细腻乳白色，有烘烤香气，说明适当的干热处理可以提高脱皮亚麻籽仁蛋白饮料原浆的品质和营养价值。

In this study, dehulled flaxseed kernels were used as the main raw material, and soluble protein yield and L* were used as indicators. The effects of liquid-material ratio, baking soda dosage, grinding temperature, baking time, baking temperature and number of grinding on the quality of dehulled flaxseed puree beverage were studied on the basis of single factor experiments. The preparation process of dehulled flaxseed kernel puree was optimized through Plackett-Burman design screening and Box-Behnken design to provide high-quality raw materials for dehulled flaxseed kernel beverage. The results of response surface methodology showed that the regression equation established by the regression model had a good fit to the data, and the optimal process of dehulled flaxseed kernel puree obtained from this model was as follows: grinding temperature50 ℃, material-to-liquid ratio 1:8 g/mL, amount of edible baking soda 0.25%, baking time 45 s, baking temperature 120 ℃, and coarse grinding once with a soybean milk machine plus fine grinding once with a colloid mill. The actual soluble protein yield was 70.15% and L* was 77.32. The experimental results were similar to the theoretical values, with the relative errors being 0.046% and 0.012%, respectively. The prepared puree was fine and milky white with roasted aroma, indicating that proper dry heat treatment could improve the quality and nutritional value of the puree of dehulled flaxseed protein beverage.

国家自然科学基金资助项目（32072198）；广东省自然科学基金项目（2020A1515011444）；广东省教育厅重点领域专项（2020ZDZX1029；2020ZDZX104）；佛山市科技奖培育入库项目（2020001003715）