藜麦红小豆杂粮复合乳饮料的研制  

Development of Compound Milk Beverage of Quinoa and Red Bean Grains

作　　者：李国平 孙旭芬 程伟忠 朱文秀 王君能 刘祯祥 吴淑清 LI Guo-ping;SUN Xu-fen;CHENG Wei-zhong;ZHU Wen-xiu;WANG Jun-neng;LIU Zhen-xiang;WU Shu-qing(Zhejiang Liziyuan Food Co.,Ltd.,Jinhua321031,China;Food Science and Engineering College of Changchun University,Changchun 130022,China)

机构地区：[1]浙江李子园食品股份有限公司,浙江金华321031 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《中国果菜》2021年第6期42-46,共5页China Fruit & Vegetable

基　　金：2019年企事业单位委托科技项目(2019220002000372)。

摘　　要：以藜麦、红小豆杂粮为主要原料,以感官评价为指标,通过单因素试验和正交试验确定了藜麦红小豆复合饮料的配方。研究结果表明,藜麦红小豆复合乳饮料最佳配方为:以藜麦米浆∶红小豆汁为5∶3(为此基准)、单硬脂酸甘油酯添加量为0.20%、脱脂奶含量为15%、白砂糖含量为7%。由此配方制得的藜麦红小豆复合乳饮料口感细腻,富有藜麦与红小豆混合清香味,甜度适中且无豆腥味,组织均匀,是一种具有杂粮风味及营养特性的复合乳饮料,为藜麦的开发利用提供了新思路。In this paper,quinoa and red adzuki bean grains were used as the main raw materials,and sensory evaluation was used as the index to determine the formula of quinoa red adzuki bean compound drink through single factor test and orthogonal test.The results showed that the optimal formula of quinoa red aduka compound milk drink was as follows:quinoa rice milk and red aduka bean juice was 5∶3 as the benchmark,glycerol monstearate was 0.20%,skimmed milk was 15%,white granulated sugar was 7%.Quinoa red adzuka compound milk drink prepared by this formula has a delicate taste,rich in the mixed fragrance of quinoa and red adzuka,moderate sweetness and no smell of beans,and even tissue.It is a kind of compound milk drink with the flavor and nutritional characteristics of grains,which provides a new idea for the development and utilization of quinoa.

关 键 词：藜麦 红小豆 乳饮料 配方 黏度 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]