功能留胚米乳饮料配方优化及其稳定性研究  

Study on Formula Optimization and Stability of Functional Rice Milk Beverage

作　　者：刘日斌[1,2] 蔡涵 唐俪芷 夏颉 黄洁璇 张林尚 朱建华[1,2] 邹秀容[1,2] LIU Ribin;CAI Han;TANG Lizhi;XIA Jie;HUANG Jiexuan;ZHANG Linshang;ZHU Jianhua;ZOU Xiurong(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan,Guangdong 512005,China;Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong,Guangzhou,Guangdong 510095,China;College of Food Science and Engineering,He'nan University of Technology,Zhengzhou,He'nan 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,广东广州510095 [3]河南工业大学,粮油食品学院,河南郑州450001

出　　处：《农产品加工》2024年第2期6-11,共6页Farm Products Processing

基　　金：韶关学院2020年大学生创新创业训练计划项目(S202010576030,S202010576031);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)。

摘　　要：以留胚米和脱脂奶粉为主要原料,利用菊粉和低聚果糖开发零添加蔗糖的功能留胚米乳饮料。以感官评价等为指标,采用单因素试验研究米水比、低聚果糖添加量、脱脂乳粉添加量和菊粉添加量对留胚米乳品质的影响,并采用正交试验进一步优化工艺配方。结果表明,最优工艺配方为米水比1∶8(g∶g),脱脂乳粉添加量3.0%(为米乳饮料质量百分比,下同),低聚果糖添加量1.0%,菊粉添加量2.5%,复合稳定剂(卡拉胶∶黄原胶=3∶2)添加量0.1%。在该条件下得到的米乳饮料pH值为5.9,蛋白质含量为0.95%,还原糖含量为3.62%,总糖含量为9.50%,多糖为6.21%,固形物含量为15.00%,黏度为82.67 mPa·s。米乳饮料呈乳白色轻度浑浊液、均一细腻、口感顺滑饱满、酸甜适中,有淡淡的米香味和奶香味。In this paper,a functional rice milk beverage without sugar was developed using the embryo-retaining milled rice and skimmed milk powder as the main raw materials,inulin and fructo-oligosaccharide were used in place of sucrose.The effects of rice water ratio,fructo-oligosaccharide addition,skimmed milk powder addition and inulin addition on the quality of germ retained rice milk were studied by single factor experiment with sensory evaluation as indicators,and the orthogonal experiment was used to further optimize the technological formula.The results showed that the optimum technological formula was the ratio of rice to water 1∶8(g∶g),the addition amount of skimmed milk powder 3.0%(the mass percentage of rice milk beverage,the same below),the addition amount of fructo-oligosaccharide 1.0%the addition amount of inulin 2.5%,and the addition amount of the composite stabilizer(carrageenan∶xanthan gum=3∶2)0.1%.Under this condition,the pH value was 5.9,the protein content of the rice milk beverage was 0.95%,the reducing sugar content was 3.62%,the total sugar content was 9.50%,the polysaccharide content was 6.21%,the solid content was 15.00%,and the viscosity was 82.67 mPa·s.The rice milk beverage was milky white slightly turbid liquid,uniform and delicate,smooth and full in taste,moderate in sweetness and acidity,and had a light-bodied rice aroma and milk flavor.

关 键 词：留胚米 米乳饮料 菊粉 低聚果糖 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]