作　　者： ; ; ;

机构地区： 徐州工程学院

出　　处： 《食品科学》 2012年第14期312-317,共6页

摘　　要： 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。 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.

关 键 词： 黑米 黑豆 黑芝麻 复合饮料

领　　域： [轻工技术与工程] [轻工技术与工程]