薏苡仁饮料的研制  

Development of Coix seed beverage

作　　者：吴映梅[1] 王明力[2] 李姗姗[1] 

机构地区：[1]贵州大学化学与化工学院,贵阳550025 [2]贵州大学发酵工程与生物制药省重点实验室,贵阳550025

出　　处：《食品科技》2014年第3期65-67,71,共4页Food Science and Technology

基　　金：贵州省中药现代化科技产业研究开发专项(黔科合中药字[2011]5077号)

摘　　要：薏苡仁经原料处理、酶解、离心、混合调配等加工处理,并进行重点工艺优化,结果表明:当薏苡仁在180℃下烘烤30 min,添加0.0017%的α-淀粉酶,60℃下酶解10 min时,薏苡仁饮料风味独特、口感细腻、质量稳定无沉淀。Coix seed was manufactured and focused on process optimization through material handling, hydrolyzed by enzyme, centrifugation and mixed. The results showed that when Coix seed baked at 180 ℃ for 30 min, hydrolyzed by 0.0017% of a-amylase under 60 ℃ for 10 min, Coix seed beverage with unique flavor, delicate taste, quality and stability without precipitation was made.

关 键 词：薏苡仁 加工工艺 保健饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]