黄精留胚米乳功能饮料配方优化及其稳定性研究  

Formula Optimization and Stability of Polygonatum Germ Rice Milk Functional Beverage

作　　者：刘日斌[1,2] 张林尚 唐嘉辉[1] 朱建华 LIU Ribin;ZHANG Linshang;TANG Jiahui;ZHU Jianhua(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan 512005,China;Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong,Shaoguan 512005,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005 [2]广东省粤北食药资源利用与保护重点实验室,广东韶关512005 [3]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科技》2023年第10期141-147,共7页Food Science and Technology

基　　金：2021年度韶关市科技计划项目(社会发展与农业农村科技方向)(210722074530127);韶关学院校级自然科学类科研项目(SZ2020KJ09);韶关学院2020年大学生创新创业训练计划项目(S202010576030、S202010576031)。

摘　　要：以黄精、留胚米和脱脂乳粉为主要原料,利用菊粉和低聚果糖开发不添加蔗糖的功能性黄精留胚米乳饮料。以感官评价等为指标,采用单因素试验研究米水比、黄精提取液添加量、脱脂乳粉添加量、低聚果糖添加量和菊粉添加量对黄精留胚米乳品质的影响,并采用正交试验进一步优化。结果表明:最优工艺配方为米水比1:6(g/g)、黄精提取液添加量5.0%、脱脂乳粉添加量5.0%、低聚果糖添加量1.5%、菊粉添加量1.5%、复合稳定剂(卡拉胶:黄原胶=3:2)添加量0.1%,在该条件下得到的黄精米乳饮料pH值为4.6、多糖含量为6.57%、蛋白质含量为1.06%、还原糖含量为4.62%、总糖含量为10.50%、固形物含量为13.2%、黏度为80.57 mPa·s。该黄精米乳饮料为浅黄色乳浊液,口感顺滑饱满,清甜适中,有淡淡郁人的米香、黄精香味和乳香味。A functional rice milk beverage without sugar,was developed using the Polygonatum,germ rice and skimmed milk powder as the main raw materials,with inulin and fructooligosaccharide replacing sucrose.The effects of rice to water ratio,Polygonatum addition,skimmed milk powder addition,fructooligosaccharide addition and inulin addition on the quality of germ retained rice milk were studied by single factor experiments with sensory evaluation as indicators,and the orthogonal experiment was used to further optimize the technological formula.The results showed that the optimal formula was developed as the ratio of rice to water of 1:6(g/g),the addition amount of Polygonatum of 5.0%,the addition amount of skimmed milk powder of 5.0%,the addition amount of fructo-oligosaccharide of 1.5%,the addition amount of inulin of 1.5%,and the composite stabilizer(carrageenan:xanthan gum=3:2)at 0.1%.Under these conditions,the pH value was 4.6,the content of polysaccharide was 6.57%,the protein content was 1.06%,the reducing sugar content was 4.62%,the total sugar content was 10.50%,the solid content was 13.2%,and the viscosity was 80.57 mPas.The rice milk beverage was light yellow emulsion,uniform and delicate,smooth and full in taste,moderate in sweetness and acidity,and has a light-bodied rice aroma,Polygonatum flavor and milk flavor.

关 键 词：黄精 留胚米 菊粉 低聚果糖 米乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]