摘要
发芽糙米谷物饮料是以糙米为主要原料,经过浸泡磨浆,加入酸味剂、稳定剂、乳化剂、甜味剂、香精,再经过均质、灭菌等工艺制成的饮料。通过单因素试验,确定了各添加剂的使用量,再经4因素4水平的正交试验得出饮料的最佳配比。试验结果表明:最佳配方为料液比1∶10、柠檬酸0.10%、海藻酸钠0.30%、羧甲基纤维素钠0.10%、白砂糖5.00%、苹果(或草莓)香精0.05%。据此配比所得饮品香味浓郁,口感细腻均匀,容易让人接受,产品中γ-氨基丁酸含量达15.8mg/100mL。
A cereal beverage of germinated brown rice refers to a beverage made from brown rice as the main raw material, through the processes of soaking,pulping,additions of acidifiers,stabilizers,emulsifiers,sweeteners and flavors,homogenization and sterilization. Through a single-factor experiment,the dosages of additives were determined,and a 4-factor 4-level orthogonal experiment was made to confirm the optimum formula of the beverage. The results showed the optimum formula as follows：ratio of material-liquid 1∶10,citric acid 0.10%,sodium alginate 0.30%,sodium carboxymethyl cellulose 0.10%,sugar 5% and apple （or strawberry） flavor 0. 05%. The beverage obtained,containing up to 15.8mg γ-aminobutyric acid/100mL,had a aromatic flavor and fine and uniform taste,highly acceptable to consumers.
出处
《饮料工业》
2013年第6期37-40,共4页
Beverage Industry
基金
安徽省教育厅科研课题(KJ2013Z043)
安徽省教育厅一般项目(KJ2012B060)
关键词
发芽糙米
谷物饮料
海藻酸钠
Γ-氨基丁酸
germinated brown rice
cereal beverage
sodium alginate
γ-aminobutyric acid
