黑米饮料汁工艺参数优化的确定  

Optimization of Black Kerneled Rice Drink Juice Process Parameters

作　　者：吴素萍[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750001

出　　处：《食品研究与开发》2012年第10期95-97,共3页Food Research and Development

摘　　要：以黑米为原料,确定黑米饮料汁原汁浸提工艺和最佳工艺参数。通过单因素试验和正交试验,结果表明,采用料液比1∶40、浸提温度95℃、浸提时间10 min、粉碎度30目,制得的黑米饮料汁呈透亮琥珀色、黑米独特的米香味突出、入口甘甜且细腻。Using black kerneled rice as raw material.Through the single factor test and orthogonal test to determined black kerneled rice drink juice juice extraction technology and the best process parameters.The experimental showed that the material liquid ratio 1∶40,leaching temperature 95 ℃,leaching time 10 min,smash degrees 30 mesh.The system of black rice drink juice was bright amber,the unique rice fragrance was prominent,the entrance was sweet and delicate.

关 键 词：黑米饮料汁 浸提工艺 工艺参数 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]