发芽糙米红豆饮品研制  

Preparation of Germinated Brown Rice and Red Bean Beverage

作　　者：朱玲风 谢秋涛[1] 袁洪燕[1] 何翊 ZHU Lingfeng;XIE Qiutao;YUAN Hongyan;HE Yi(Institute of Agricultural Product Processing,Hunan Academy of Agricultural Sciences,Changsha 410100)

机构地区：[1]湖南省农业科学院农产品加工研究所,长沙410100

出　　处：《食品工业》2024年第2期1-4,共4页The Food Industry

基　　金：湖南省农业科学创新资金项目(编号:2022CX27)。

摘　　要：碎米具有与米相同营养价值,如何有效利用稻谷加工副产物碎米具有一定研究意义。以白碎米复配小米、发芽黑糙米、红豆,通过优化配方试验、酶解工艺和筛选稳定剂,经过糊化、酶解、均质、营养复配、杀菌等一系列工艺获得最佳发芽糙米饮品配方。最佳配方为白碎米比小米5︰5(g/g),发芽黑糙米添加量12%,纳红豆添加量10%;最佳酶解工艺为α-淀粉酶添加量0.02%,酶解时间30 min;最佳复合稳定剂的配比为黄原胶0.08%、羧甲基纤维素钠0.10%,海藻酸钠0.08%。根据试验配方制得的发芽糙米红豆饮品具有米香、色泽均一、发芽黑糙米糯弹、甜度适中、组织形态好、口感纯正味佳的特点,是一款营养健康的产品。Broken rice has the same nutritional value as rice.How to effectively use broken rice as a by-product of rice processing has certain research significance.The optimum formula of germinated brown rice drink was obtained by optimizing formula test,enzymolysis process and screening stabilizer,through gelatinization,enzymolysis,homogenization,nutrition combination and sterilization.The optimal formulation was white broken rice ratio millet of 5︰5(g/g),germinated black brown rice of 12%,red bean of 10%;The optimal enzymolysis process was 0.02%α-amylase and 30 min enzymolysis time.The optimal composite stabilizers were 0.08%xanthan gum,0.10%sodium carboxymethyl cellulose and 0.08%sodium alginate.The germinated brown rice and red bean drink prepared according to the test formula has rice fragrance,uniform color,germinated black brown rice waxy,moderate sweetness,good shape,pure and good taste.It is a nutritious and healthy product.

关 键 词：碎米 发芽黑糙米 饮品 稳定性 工艺 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]