无糖功能米乳饮料的研制  

Preparation on the no-sugar health rice milk beverage

作　　者：高云[1] 郑丰杰[2] 贺娜[1] 牟明峰[1] 宫关[1] 

机构地区：[1]辽宁科技大学化学工程学院,鞍山114051 [2]鄂东职业技术学院,黄州438000

出　　处：《食品科技》2012年第8期143-147,共5页Food Science and Technology

基　　金：辽宁省教育厅科学研究计划资助项目(L2010203);辽宁省"十一五"教育科学规划立项课题(JG08DB133);辽宁科技大学第七期大学生科研训练计划项目

摘　　要：以大米为主要原料,对无蔗糖米乳保健饮料的加工工艺进行了初步探讨研究。用多种功能性甜味剂代替蔗糖,通过单因素实验确定了大米混汁液的原料配比,即大米:香米=4:1;米:水=1:18;木糖醇9.0g/100mL、麦芽糖醇10.0g/100mL、山梨糖醇13.0g/100mL、甜蜜素0.6g/L。通过正交试验对产品的工艺条件和配方进行了探讨,确定了最佳工艺参数及配比,植脂末10g/100mL、蔗糖酯0.3g/100mL、FH9-CMC0.3g/100mL、柠檬酸0.2g/100mL。Processing technology of rice-based health drink without sugar was studied. In this production process, rice as the main raw materials Multi-functional sweeteners are used in place of sucrose. Through the single factor experiment, the raw ratio of rice mixed juice is identified, that is, rice：spiced rice=4：1; rice：water=l：18; xylitol 9.0 g/100 mL, 10,0 g/100 mL of maltitol, sorbitol 13.0 g/100 mL, sodium cyclamate 0.6 g/L. By orthogonal test conditions of products and formulations are discussed to determine the best process parameters and the best ratio of rice milk-based drinks is： 10.0 g/100 mL of dairy, sucrose ester 0.3 g/100 mL, Sodium carboxymethyl cellulose 0.3 g/100 mL, citric acid 0.2 g/100 mL.

关 键 词：无蔗糖 营养保健 米乳饮料 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]