藜麦饮料加工工艺与稳定性研究  

Study on Processing Technology and Stability of Quinoa Beverage

作　　者：乐梨庆 欧阳建勇 公续霄 袁航 叶巧玲 向达兵 赵钢[1,2] 万燕 LE Liqing;OUYANG Jianyong;GONG Xuxiao;YUAN Hang;YE Qiaoling;XIANG Dabing;ZHAO Gang;WAN Yan(School of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Coarse Cereals Processing of Ministry of Agriculture,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]成都大学国家农业农村部杂粮加工重点实验室,四川成都610106

出　　处：《食品科技》2020年第2期79-86,共8页Food Science and Technology

基　　金：四川省科技计划项目(19ZDYF2746);成都农业科技中心地方财政专项资金项目(NASC2019PC01);国家重点研发计划子课题(2018YFC1602101);农业部公益性项目(201303069)。

摘　　要：以藜麦为原料,利用淀粉酶进行酶解,复配稳定剂进行调配后得到藜麦饮料。采用正交试验,分别以透光率和稳定系数为指标,对藜麦饮料酶解工艺和稳定性进行优化。结果表明:当加酶量为0.3%、酶解温度为65 ℃、酶处理时间为100 min时,所得藜麦酶解液透光率达91.20%,稠度适中,便于后期调配;当黄原胶、海藻酸钠、羧甲基纤维素钠的添加量分别为0.08%、0.18%、0.14%时,藜麦饮料稳定系数达到最高,为97.77%,表明藜麦饮料稳定性良好,且具有藜麦独特的风味。In this study,quinoa was used as raw material.After enzymatic hydrolysis of amylase,the quinoa beverage was prepared with stabilizer.In this experiment,the enzymatic hydrolysis technology and stability of quinoa beverage were optimized by orthogonal test with the transmittance and stability coefficient as indicators.The results showed that the light transmittance of quinoa hydrolysate reached 91.20% when the amount of enzyme was 0.3%,the temperature of enzymatic hydrolysis was 65 ℃ and the time of enzymatic treatment was 100 minutes,and the consistency of quinoa hydrolysate was moderate,which was convenient for later preparation.When xanthan gum,sodium alginate and sodium carboxymethyl cellulose were added 0.08%,0.18% and 0.14% respectively,the stability coefficient of quinoa beverage reached the highest value of 97.77%,which indicated that quinoa beverage had good stability and unique flavor of quinoa.

关 键 词：藜麦 酶解工艺 稳定性 工艺优化 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]