薏米荞麦复合饮料的研制  

Research on Coix Seed and Buckwheat Mixed Beverage

作　　者：石启龙[1] 赵亚[1] 杨晓丽[1] 王锡海[1] 郑亚琴[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院

出　　处：《食品与发酵工业》2011年第2期108-112,共5页Food and Fermentation Industries

基　　金：山东省高校科技计划项目(J09LC75)

摘　　要：以料水比、温度、加酶量为试验因素,以DE值为试验指标,确定了薏米水解的工艺参数;以料水比、温度、时间为试验因素,以可溶性固形物含量为试验指标,确定了荞麦浸提的工艺参数;以薏米汁、荞麦汁、果葡糖浆、柠檬酸、水为试验因素,以感官质量评价为试验指标,通过混料设计确定了饮料最佳配方;以瓜尔豆胶、黄原胶、海藻酸钠和单甘酯为试验因素,以饮料黏度、离心分离率、静置分层率为试验指标,采用正交试验确定了谷物饮料的最适稳定剂组成及其质量分数。结果表明:薏米水解工艺为,料水比(g∶mL)1∶10、温度50℃、加酶量0.006 g/g;荞麦浸提工艺为,料水比(g∶mL)1∶10、温度80℃、时间60 min;复合饮料配方为,薏米汁30%、荞麦汁5%、果葡糖浆5%、水60%;谷物饮料最适稳定剂组成及其质量分数为,瓜尔豆胶0.06%、黄原胶0.05%、海藻酸钠0.06%、单甘酯0.30%。The ratio of raw material to water, the temperature and the proportion of enzyme in eoix seed hydrolysis were determined according to the values of DE. The ratio of raw material to water, the temperature and the time duration in buckwheat extracts were determined according to the soluble solid contents. With coix seed juice, buckwheat juice, high fructose syrup , citric acid, and water as experimental factors, with sensory quality evaluation as index, the best formula of the mixed juice was determined by mixture design. With guar gum, xanthan gum, sodium al- ginate and monoglyceride as experimental factors, with viscosity, centrifugal separation percentage, and standing lay- ered percentage as indexes, the optimum compound stabilizers were also determined through orthogonal experiment. The results showed that the optimal parameters of hydrolysis of coix seed were ： the ratio of raw material to water 1 ： 10, temperature 500~C and the proportion of enzyme of 0.06g/10g. The optimal parameters of extraction of buckwheat were： the ratio of raw material to water 1： 10, 800℃ for 60min. The best formula of the compound juice was coix seed juice 30% , buckwheat juice 5% , high fructose syrup 5% , and water 60%. Guar gum, xanthan gum and sodium alginate were compound stabilizer with monoglyceride as emulsifier at the concentration of 0.06% , 0.05% , 0.06% , 0.30% , respectively.

关 键 词：薏米 荞麦 复合饮料 混料设计 稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]