紫薯-发芽糙米复合饮料的研制  

Study on compound beverage of purple sweet potato and germinated brown rice

作　　者：陈思睿[1] 高路[1] CHEN Si-rui GAO Lu(College of Food Science and Technology, Shenyang Normal University Shenyang,l10034, Liaoning China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2017年第8期61-64,共4页Cereals & Oils

基　　金：2016年沈阳师范大学校内项目(XNL2016003);2015年沈阳师范大学大学生创新创业训练项目(201510166266)

摘　　要：以酶解紫薯汁和发芽糙米汁为原料,添加其它配料,制备紫薯-发芽糙米复合饮料,通过单因素试验和正交试验优化工艺参数。最佳酶解条件为α-淀粉酶用量2.5%、酶解温度65℃和酶解时间60 min;调配的最佳配方为紫薯汁和发芽糙米汁的质量比7∶3、糖用量6%、柠檬酸用量0.010%和羧甲基纤维素钠0.20%,此时得到的复合饮料品质最佳。With hyclrolyzed purple sweet potato juice and germinated brown rice juice as raw materials, the compound beverage of purple sweet potato-germinated brown rice was prepared by mixing with other ingredients. After single-factor experiment and orthogonal experiment, the optimum conditions for hydrolysis were：addition of 2.5%, a-amylase for 60 rain at 65 ℃ ; The best formula was as follows： mass ratio of purple sweet potato juice to germinated brown rice juice 7 ： 3, sugar content 6%, citric acid content 0.010% and CMC-Na 0.20% .The results showed that a favorable compoud beverage could be obtained under these conditions.

关 键 词：紫薯 发芽糙米 复合饮料 酶解 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]