薏苡仁红枣保健饮料的研制  

Development of Coix Seed and Date Healthy Drink

作　　者：沈秀荣[1] 

机构地区：[1]襄樊学院化学与生物科学系,湖北襄樊441053

出　　处：《安徽农业科学》2007年第25期7935-7936,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究薏苡仁红枣保健饮料的液化和浸提制汁工艺。[方法]薏苡仁乳与红枣汁用量比、糖度、酸度做三因素三水平正交试验1,由10人评分小组按感官评分,选出较优水平组合。选取XGM和CMC作为稳定剂,蔗糖酯和单甘酯作为乳化剂,做四因素三水平正交试验2,选出较优水平组合。[结果]根据正交试验1和2的结果,确定产品最佳基料配方为:薏苡仁乳(料水比1∶6)和红枣汁(料水比1∶7)比为1∶2。辅料:蔗糖6%,柠檬酸0.25%,XGM 0.10%,CMC 0.12%,蔗糖酯0.08%。[结论]按该配方及工艺流程操作,完全去掉了薏米特有的令人不快的气味,制成口感优良、风味独特的美容保健饮料。　[Objective] The purpose was to study the liquefaction,extraction and juice-making technics of coix seed and date healthy drink.[Method] In the orthogonal experiment 1 with three-factor and three-level of dosage ratio of coix seed milk to date juice,sugar content and acidity,the combination with superior level was selected based on sensory value by the scoring group of 10 persons.In the orthogonal experiment 2 with four-factor and three-level, taking XGM and CMC as stabilizing agent,sucrose ester and monoglyceride ester as emulsifiers,the combination with superior level was also selected.[Result] According to the results of orthogonal experiment 1 and 2,the best base material formula was confirmed as follows： ratio of coix seed milk（ratio of material to water was 1∶6） to date juice（ratio of material to water was 1∶7） was 1∶2.Supplement material∶6% sucrose,0.25% citric acid,0.10% XGM,0.12% CMC,0.08% sucrose ester.[Conclusion] Operating according to the formula and technics route,the unfavorable smell of coix was removed completely and the hairdressing and healthy drink with good mouthfeel and peculiar flavor was developed.

关 键 词：薏苡仁 红枣汁 生产工艺 配方 

分 类 号：TS272.59[农业科学—茶叶生产加工]