大米大豆枸杞复合饮料工艺研究

摘要

研究大米、大豆、枸杞为原料制备饮料的工艺。通过单因素、正交试验得到研究结果表明：α-淀粉酶酶解大米的最佳工艺条件为料水比1∶8（g/mL），加酶量0.3 g/100 g大米粉、酶解温度70℃、酶解时间80 min。饮料的最佳配方为大米豆浆汁（体积分数=3.5∶1）与枸杞汁（料水比1∶4）比例为6∶1（体积分数）、蔗糖添加量2%、柠檬酸添加量0.015%。复合稳定剂添加量为：分子蒸馏单甘酯0.05%、蔗糖酯0.03%、黄原胶0.10%、羧甲基纤维素钠0.05%。此工艺生产的饮料具有较好的品质及风味。%The processing technology of rice soybean medlar beverage were studied. The results showed that the optimum hydrolysis conditions of rice juice usingα-amylase were rice:water=1∶8 (g/mL),70℃,80 min,the amount of enzyme=0.3 g/100 g rice. The best recipe of beverage was ratio of rice soybean juice (3.5∶1 volume ratio) to medlar juice(20 %)=6∶1(volume ratio),2%sucrose,0.015%citric acid.The use of mixed stabilizer of 0.05 % Molecular distillation monoglyceride,0.03 % Sucrose esters,0.10 % Xanthan gum,0.05 % Sodium carboxymethyl cellulose.The nice quality and flavor of the beverage could be obtained under these conditions.