黑米黑豆黑芝麻复合饮料的研制

黑米、黑豆和黑芝麻均具有较高的营养及保健价值，通过单因素和正交试验对三者复合饮料的加工工艺进行研究。结果确定黑米的烘烤条件为150℃烘烤10min，黑米乳的糊化条件为90℃糊化20min；黑米乳的最佳酶解工艺参数为先采用0.3%高温淀粉酶在80℃酶解60min，然后采用0.2%碱性蛋白酶在60℃酶解50min；通过风味调配试验确定饮料的最佳配方是黑米乳:黑豆乳:黑芝麻乳＝5:2:3，加水量为原料的2倍，蔗糖添加量6%；添加0.1%羧甲基纤维素钠、0.5%海藻酸钠、0.12%黄原胶组成的复合稳定剂，以及0.02%蔗糖酯、0.06%三聚甘油单硬脂酸酯、0.16%聚甘油脂肪酸酯组成的复合乳化剂，并且经过60℃、25MPa、二次均质，110℃杀菌30min，制备出的复合饮料口感细腻、营养丰富、稳定性较好。

Development of a Composite Beverage of Black Rice, Black Beans and Black Sesame

All black rice, black beans and black sesame are of high nutrition and health value. In the present study, black rice, black beans and black sesame were used to develop a composite beverage. One-factor-at-a-time and orthogonal array design methods were employed to optimize the manufacturing process. Baking at 150 ℃ for 10 min was found optimal for black rice. The optimal gelatinization condition for black rice slurry was cooking at 90 ℃ for 20 min. The optimal hydrolysis parameters for black rice slurry were hydrolysis at 80 ℃ for 60 min with 0.3% high-temperature amylase followed by with 0.2% alkaline proteinase for another 50 min at 60 ℃. The best composite beverage with delicate taste, rich nutrition and good stability was obtained using the process: black rice, black beans and black sesame slurries were mixed at a ratio of 5:2:3, diluted with a 2-fold volume of water, added with 6% sucrose, a composite stabilizer consisting of 0.1% CMC, 0.5% sodium alginate and 0.12% xanthan gum, and a composite emulsion composed of 0.02% sucrose ester, 0.06% trimeric ester and 0.16% polymannuronicate, double-homogenized at 60 ℃ and 25 MPa, and finally sterilized at 110 ℃ for 30 min.