薏米不同处理方法对饮料的影响  

The effects of different treatment methods of semen coicis on beverages

作　　者：杜娜[1] DU Na(Department of Food and Pharmaceutical Engineering,Shijiazhuang Vocational and Technical College,Shijiazhuang 050081,Hebei,China)

机构地区：[1]石家庄职业技术学院食品与药品工程系,河北石家庄050081

出　　处：《粮食与油脂》2020年第6期41-45,共5页Cereals & Oils

摘　　要：通过对薏仁糙米、脱脂薏米、干法熟化薏米及湿法熟化薏米4种原料进行营养成分分析,并对其饮料产品贮藏前后品质评价,从而探究原料不同预处理对产品品质影响。结果表明:4种原料中薏仁糙米营养成分较好,其蛋白质含量为14.96%、淀粉含量为51.22%、薏仁脂含量为8.83%、薏米还原糖含量为1.61%;干法熟化薏米的淀粉含量最高,为70.13%;脱脂薏米的蛋白质含量最高,为22.15%;湿法熟化薏米的薏仁脂含量及薏仁还原糖含量较低。贮藏期间薏仁糙米饮料感官品质最优,pH、还原糖、总酚等在贮藏期间相对稳定,但其TBA值在室温条件下贮藏后为贮藏前的2.9倍,达到1.62%。薏仁糙米原料在饮料加工方面品质较好,可为薏米饮料生产技术提供理论依据。The nutritional components of crude semen coicis,skim semen coicis,dry-ripened semen coicis and wet-ripened semen coicis were analyzed,and the quality of beverage products was evaluated before and after storage,so as to explore the influence of different pretreatments on product quality.The results showed that crude semen coicis had better nutritional composition,with protein content of 14.96%,starch content of 51.22%,coixenolide content of 8.83%and semen coicis reducing sugar content of 1.61%.The starch content of dry-ripened semen coicis was the highest(70.13%).The protein content of defatted semen coicis was the highest(22.15%).The coixenolide content and reducing sugar content in wetripened semen coicis were lower.The sensory quality of crude semen coicis beverage was the best during storage,and the pH value,reducing sugar and total phenols were relatively stable during storage,but the TBA value was 2.9 times higher than that before storage at room temperature,reaching 1.62%.Crude semen coicis has better quality in beverage processing,which can provide theoretical basis for semen coicis beverage production technology.

关 键 词：薏米 饮料 预处理 品质 

分 类 号：TS201[轻工技术与工程—食品科学]