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当前位置: 首页 > 文章 > 黑米黑豆黑芝麻复合饮料的研制 食品科学 2012,33 (14) 312-317
Position: Home > Articles > Development of a Composite Beverage of Black Rice, Black Beans and Black Sesame FOOD SCIENCE 2012,33 (14) 312-317

黑米黑豆黑芝麻复合饮料的研制

作  者：
孙月娥;刘彬倩;王卫东
单  位：
江苏省食品生物加工工程技术研究中心;徐州工程学院食品学院
关键词：
黑米;黑豆;黑芝麻;复合饮料
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。
译  名：
Development of a Composite Beverage of Black Rice, Black Beans and Black Sesame
作  者：
SUN Yue-e 1,2,LIU Bin-qian 1,WANG Wei-dong 1,2(1.College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221111,China;2.Jiangsu Engineering Research Center for Food Biology Processing,Xuzhou 221111,China)
关键词：
black rice;black beans;black sesame;compound beverage
摘  要：
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.

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