加工方式对米乳饮料稳定性的研究进展  

Research Progress on Stability of Rice Beverage by Processing Methods

作　　者：袁照森 吴鸣 王芷琦 余珺如 甘智颖 刘晓飞[1] YUAN Zhaosen;WU Ming;WANG Zhiqi;YU Junru;GAN Zhiying;LIU Xiaofei(Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江省谷物食品与资源综合加工重点实验室,黑龙江哈尔滨150028

出　　处：《食品科技》2024年第9期167-174,共8页Food Science and Technology

基　　金：黑龙江省2023年大学生创新创业训练计划项目(S202310240096)。

摘　　要：米乳饮料是近年来出现的一种新型饮品,具有口感独特,营养丰富等优点。但由于大米的理化性质与生产工艺等原因,米乳饮料稳定性较差,严重制约了该产品的市场发展。文章从米乳饮料的分类及制作工艺流程出发,多角度探讨影响米乳饮料稳定性的因素,并综述了高压均质、稳定剂添加、糊化与酶解、热处理等加工方式对米乳饮料稳定性的影响。通过对米乳饮料稳定性的总结,为后续的生产研究提供参考。Rice beverage is a new type of drink that has appeared in recent years,with the advantages of unique taste and rich nutrition.However,due to the physical and chemical properties of rice and the production process,the stability of rice beverages is poor,which seriously restricts the market development of this product.This paper introduces the factors affecting the stability of rice beverages from the classification and production process of rice beverages and summarizes the effects of high-pressure homogenization,stabilizer addition,pasteurization and enzymolysis,heat treatment,and other processing methods on the stability of rice beverages.Through the summarization of the stability of rice beverages,this paper aims to provide a reference for the subsequent research on the production of rice beverages.

关 键 词：米乳饮料 稳定性 理化性质 加工方式 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]