摘要
以熟制的发芽糙米粉为原料,白砂糖、柠檬酸、CMC-Na等为辅料,通过正交试验确定发芽糙米饮料的最佳工艺参数。通过实验得出,发芽糙米饮料的最佳工艺配方为:糙米粉∶水比例为3∶10、白砂糖添加量为6%、柠檬酸添加量为0.05%、CMC-Na添加量为0.25%。该饮料呈淡米黄色,质地均匀,酸甜适口,具有醇厚糙米香气。其中可溶性固形物含量为7.0%,谷胱甘肽含量为55.83mg/L,γ-氨基丁酸含量为0.09g/L。
Using cooked brown rice powder as raw material,and white sugar,citric acid,CMC-Na as auxiliary materials,the optimum tech nological parameters of germinated brown rice beverage were determined by orthogonal test. Through experiments,the best technological formula for germinating brown rice beverages was as follows： brown rice flour： water ratio was 3 ∶10,white granulated sugar was added at 6%,citric acid was added at 0.05%,and CMC-Na was added at0.25%. The beverage was light yellow in color,with a uniform texture,sweet and sour taste,and rich brown rice aroma.The soluble solids content was 7.0%,the glutathione content was 55.83 mg/L,and the γ-aminobutyric acid content was0.09 g/L.
作者
康昕
徐跃
王俊伟
KANG Xin;XU Yue;WANG Jun-we(College of Grain,Shenyang Normal University,Shenyang 110034,China;Experimental Teaching Center,Shenyang Normal University,Shenyang 110034,China)
出处
《饮料工业》
2018年第3期47-50,共4页
Beverage Industry
基金
沈阳师范大学大学生科研基金(L2017023)
沈阳师范大学大学生创新创业项目(201710166215)
关键词
发芽糙米
饮料
谷胱甘肽
Γ-氨基丁酸
germinated brown rice
beverage
glutathione
gamma-aminobutyric acid
