黑米乳保健饮料的研制及其稳定性研究

通过单因素试验和正交试验对发芽糙米、黑米复合保健饮料的酶解工艺和配方进行研究,确定发芽糙米的酶解条件为75℃、30 min、加酶量0.4%。黑米的酶解条件为80℃、50 min、加酶量0.5%。将酶解后的发芽糙米乳和黑米乳按1∶1进行调配,并加入8%蔗糖,1%食盐,以及0.08%黄原胶、0.06%CMC-Na、0.04%海藻酸钠构成的复合稳定剂,在60℃、25 MPa下采用二次均质,制成了口感细腻,风味纯正,兼有黑米和发芽糙米特有的营养价值,不含任何食用色素和防腐剂的保健饮料。

Study on Processing Technology and Stability of Health Beverage from Germinated Brown Rice and Black Rice

The processing technology and formula of a health beverage from germinated brown rice and black rice was investigated through the single factor test and the orthogonal test.Results showed that the optimum enzymatic hydrolysis conditions were 30 min at 75 ℃,0.4% enzyme dosage for germinated brown rice and 50min at 80 ℃,0.5% enzyme dosage for black rice.The study showed that when added 1∶1(germinated brown rice milk:black rice milk),8% sucrose,1% salt,0.08% xanthan gum,0.06% CMC-Na,0.04%Sodium alginate,and homogenized twice at 60 ℃ and 25 MPa,its stability was satisfactory.The health beverage produced in this process tasted fresh,had the nutrition and flavor of both germinated brown rice and black rice,and content no synthetic pigment and preservative.