作　　者： ; ; ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品科学》 2010年第18期476-479,共4页

摘　　要： 以发芽糙米和黑豆为主要原料,研究发芽糙米、黑豆复合保健饮料的加工工艺和配方。通过单因素试验、正交试验和感官评价,确定糙米浸泡条件为35℃、14h,发芽条件为30℃、24h。发芽糙米烘烤条件为200℃、10min,糊化加6倍水量,发芽糙米的酶解条件为80℃、40min、加酶量0.4g/mL。将发芽糙米酶解液和黑豆原浆进行复配,制成的复合型保健饮料口味独特、口感细腻,兼具有发芽糙米和黑豆的营养价值。 The preparation processing and formula of a compound healthy beverage were investigated using germinated brown rice and black bean.The optimal formula and processing parameters were determined through single factor experiments,orthogonal experiments and sensory evaluation.The brown rice was soaked at 35℃ for 14 h and germinated at 30℃ for 24 h.The germinated brown rice was baked at 200 ℃ for 10 h and the paste was gelatinized after the addition of water.The optimal enzymatic hydrolysis conditions were 80℃ for 40 min and 0.4 g/mL enzyme.The compound beverage prepared in this optimal condition exhibited a unique taste,plentiful nutrition components and excellent flavor.

关 键 词： 发芽糙米 黑豆 复合饮料 加工工艺

领　　域： [轻工技术与工程] [轻工技术与工程]