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Position: Home > Articles > Development of Rice Bran Polysaccharide Beverage Hubei Agricultural Sciences 2013,52 (24) 197-199

米糠多糖饮料的研制

作  者:
肖云;鞠守勇
单  位:
武汉职业技术学院生物工程学院;华中农业大学生命科学技术学院
关键词:
米糠多糖;饮料;正交试验
摘  要:
以米糠多糖提取液为原料,以柠檬酸、白砂糖、苹果香精为辅料,研制出米糠多糖饮料。正交试验结果表明,其最佳工艺参数为40%米糠多糖液300 g,柠檬酸1 g,白砂糖50 g,苹果香精4.0 g;复合稳定剂配方添加量为CMC-Na 0.05%,黄原胶0.05%,海藻酸钠0.06%,此时离心沉淀率最低,米糠多糖饮料稳定性最高。在此条件下得到的米糠多糖饮料为淡黄色,酸甜适口,有较好的稳定性。
译  名:
Development of Rice Bran Polysaccharide Beverage
作  者:
XIAO Yun;JU Shou-yong;Biological Engineering Department,Wuhan Polytechnic College;College of Life Science and Technology,Huazhong Agricultural University;
关键词:
rice bran polysaccharide;;beverage;;orthogonal test
摘  要:
The rice bran polysaccharide beverage was processed with rice bran polysaccharide extracts as raw material and citric acid, white granulated sugar and apple flavouring essence as accessory material. The results of orthogonal test showed that the optimal processing parameters were 40% rice bran polysaccharide liquid 300 g, citric acid 1 g, white granulated sug- ar 50g, apple flavouring essence 4g. The compound stabilizer were CMC-Na 0.05%,xanthan gum 0.05%, sodium alginate 0.06%. Under these condition, the centrifugal deposition rate was the smallest and the stability of rice bran polysaccharide beverage was the highest. The rice bran polysaccharide beverage was canary yellow, sweet and sour with good stability.

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