小麦胚饮料的生产工艺研究  

The study of technology of wheat germ drink

作　　者：魏斯奇[1] 付丹[1] 张傲[1] 谢红[1] 胡小泓[1] 

机构地区：[1]武汉工业学院工商学院食品科学与工程系,湖北武汉430065

出　　处：《武汉工业学院学报》2011年第2期19-23,共5页Journal of Wuhan Polytechnic University

基　　金：武汉工业学院工商学院大学生科研基金项目(2009XS4)

摘　　要：以小麦胚为原料,经筛理、粉碎后进行脱色、酶解、磨浆、调配和均质等工艺制备小麦胚饮料。实验结果表明:当脱色单因素浸泡液pH=5.0、浸泡温度T=50℃、浸泡时间t=60m in时脱色效果最好;淀粉酶解正交实验酶解pH=4.5、酶解温度T=60℃、酶解时间t=60m in时,淀粉水解最完全;调配正交实验稳定剂添加量为0.20%、蔗糖添加量为3%、酸度为pH=5.0、稳定剂配比为3∶1时,饮料的稳定性最好。制成品不仅口感细腻,具有浓郁的麦香味,而且富含多种营养成分。We used Wheat germ as raw material to prepare wheat germ drink by sieving,crushing,decolorizing,hydrolysis,refining,deploying and homogenizing.The results of single factor decolorizing experiment showed that when soaked in pH = 5.0,soaking temperature T = 50 ℃ and the soaking time t = 60min,the Wheat germ is best decolorized;the results of orthogonal hydrolysis experiment showed that when the reaction pH = 4.5,reaction temperature T = 60 ℃,reaction time t = 60min,the starch is best hydrolyzed;the results of orthogonal deploying experiment showed that when the addition level of stabilizer was 0.20%,sucrose was 3%,acidity of pH is 5.0,and the ratio of stabilizers is 3∶1,the drink is most stable.The product not only tastes exquisite,with rich wheat flavor,but also is rich in nutrients.

关 键 词：小麦胚 饮料 沉淀率 黏度 

分 类 号：TS264.2[轻工技术与工程—发酵工程] S661.6[轻工技术与工程—食品科学与工程]