黑米饮料工艺的研究  

Study on processing technology of black rice beverage

作　　者：马晓佩[1] 张晖[1] 王立[1] 郭晓娜[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,食品科学与工程国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2008年第9期209-211,共3页Science and Technology of Food Industry

摘　　要：以黑米为原料,通过单因素和正交实验,对黑米饮料浸提工艺和糖化工艺进行了研究,结果表明:采用1∶10的料液比,在75℃条件下浸提1h,可将黑米色素最大程度地转移到饮料中;工艺中糖化酶用量为200u/g原料,糖化时间为4h;饮料中花色苷含量为12.80mg/100mL。The extraction and saccharification processing of black rice beverage were studied using single factor and orthogonal experiment. The resuJts showed that 10 times of water extraction for 1h under 75℃,could extract most of the black rice pigment into the black rice beverage. The extraction process could protect the black rice pigment from degradation in the long- time high- temperature enzymatic hydrolysis process ; the dosage of the g lucoamylase was 200u/g rice,the saccharifying time was 4h;the content of anthocyanin was 12.80mg/100mL.

关 键 词：黑米饮料 黑米色素 浸提 糖化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]