大米饮料加工工艺研究

On the Processing Craft of Rice Beverages

大米饮料以大米为主要原料,通过挤压膨化、烘焙、液化、均质、调配等工艺制成,营养丰富且稳定性高。研究表明最佳生产工艺为:大米在经过155℃烘焙后再经过挤压膨化处理,接着按照质量配比(大米:水=1:8)制成原料;添加20 U/g的淀粉酶后在80℃下将上述原料水解液化30 min;在此基础上进一步进行高压均质处理并添加稳定剂。结果表明在40 MPa的压力、均质5min并添加0.15%黄原胶的条件下可以获得高稳定性的大米饮料。采用SPME-GC/MS对米饮料进行挥发性物质分析的结果表明饮料的风味成分主要由醇类、醛类、酚类、酯类等27种物质组成。使用该工艺生产的大米饮料具有营养价值高、风味协调、稳定性高的特点,满足了人们对功能型饮料的需求,对增强粮食的经济效益和促进农产品加工的增值具有重要意义。

Rice beverage with rich nutrition and high stability was developed through such processing crafts as extrusion and puffing,baking,liquification,homogenization and blending process.The optimal processing craft showed in the study is as follows:after being baked at 155℃,rice was extruded and then together with water made into raw material according to the ratio(rice:water=1:8);the abovementioned raw material was and hydrolyzed then liquified for 30 min with 20 U/g of amylase at 80℃;on this basis it is treated with high-pressure homogenization and added with the stabilizer.The rice beverage with high stability was made on the conditions of high-pressure homogenization at 40 Mpa for 5 min and adding of 0.15%xanthan gum.The results from analysis on the flavor substances in rice beverages with SPME-GC/MS,showed that the flavor components of the beverage were mainly composed of 27 different flavor substances,such as alcohols,aldehydes,phenolics and esters.The rice beverage produced with this processing craft is characteristic of high nutritional value,flavor coordination and high stability,which meets popular demand for functional drinks and is of important significance to enhancing the economic benefits of grain and adding the value of agricultural products.