绿豆芽饮料工艺参数优化  

Parameters Optimization of Mungbean Sprout Beverage Technique

作　　者：吴兴壮[1] 张晓黎[1] 张华[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《农业科技与装备》2015年第7期59-62,共4页Agricultural Science & Technology and Equipment

摘　　要：为研究绿豆芽饮料工艺技术,采用单因素试验和正交试验的方法,优化绿豆芽饮料工艺参数。结果表明:适宜原料预处理方法为沸水热烫3 min;绿豆芽汁最佳澄清方法为0.35%蛋白酶+0.35%纤维素酶复合酶;最佳配方为绿豆芽汁20%、混合糖(白砂糖3%+冰糖4.5%+蜂蜜0.5%)8%、柠檬酸0.1%、水71.9%;灭菌适宜参数为130℃,10 s。The paper aims to study mungbean sprout beverage technique; it took single factor experiment and orthogonal experiment to optimize parameters of mungbean sprout beverage. The result showed that the proper method for raw material pretreatment was 3 min. heating by boiling water; the best clarifying method for mungbean sprout juice was 0.35% protease＋0.35% cellulose enzyme; the best formula was the combination of mungbean sprout juice 20%, mix sugar （sugar 3%＋rock sugar4.5%＋honey 0.5%） 8%, citric acid 0.1%, water 71.9%;proper parameters for sterilization is 130℃, 10 s.

关 键 词：绿豆芽饮料 工艺参数 正交试验 单因素试验 灭菌参数 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]