营养保健复合谷物饮料的研究  

Study on processing technology of nutritional composite cereal beverage

作　　者：董双涛 李宝霞 DONG Shuangtao;LI Baoxia(Shanxi pharmaceutical Vocational College,Shanxi Taiyuan 030030,China)

机构地区：[1]山西药科职业学院,山西太原030030

出　　处：《食品工程》2024年第1期22-25,共4页Food Engineering

基　　金：山西药科职业学院2023年度院级科研课题“营养保健复合谷物饮料的研究”(2023103)。

摘　　要：以糯米、小米和甜玉米为原料,将其按不同比例混合后发酵,生产发酵复合谷物饮料。通过单因素试验,研究了配料比、料水比、发酵温度、发酵时间对酒精度、残糖量和酸度及其他感官指标的影响。通过正交试验,确定复合谷物饮料的最佳发酵工艺条件。试验结果表明,复合谷物饮料的最佳发酵工艺条件为:糯米∶小米∶甜玉米为40∶20∶20,发酵温度30℃,发酵时间4 d,发酵温度30℃,料水比1∶1,调配时发酵液与水比例1∶0.5,糖添加量4%。成品饮料酒精度2%/vol,含糖量8%,酸度(pH值)4.5。通过试验所得产品无沉淀、无悬浮物;酒香醇香协调,色泽呈乳白色略带淡红,清亮透明,风格独特,口感纯正绵甜。With glutinous rice,millet and sweet corn as raw material,according to the different proportion of the composite grain production fermentation fermented beverages.By single factor experiment,and the ratio of material to water proportioning,fermentation temperature,fermentation time on alcohol,residual sugar amount and acidity and other sensory indexes of influence.Through orthogonal test,to determine the best fermentation compound grain beverage technology conditions.The best get composite grain drinks fermentation conditions for glutinous rice:millet:sweet corn for surely:20 to 30℃,fermentation temperature,fermentation time 4d,fermentation temperature 30℃,the ratio of material to water 1:1,appropriate amount of sugar to 4%.Finished beverage alcohol 2%,residual sugar 8%,acidity(quantity of pH)4.5.Through experiments,no precipitation obtained products without suspended solids;Bouquet mellow coordination,colour and lustre is has milk-white slightly paler clear and transparent,unique style,it is pure intermixed;Keep the grain nutrition and medicinal value,as a kind of natural,health beverages cereals.

关 键 词：糯米 小米 甜玉米 复合饮料 

分 类 号：TS261.21[轻工技术与工程—发酵工程]