黑米饮料工艺的研究

Study on processing technology of black rice beverage

以黑米为原料,通过单因素和正交实验,对黑米饮料浸提工艺和糖化工艺进行了研究,结果表明:采用1∶10的料液比,在75℃条件下浸提1h,可将黑米色素最大程度地转移到饮料中;工艺中糖化酶用量为200u/g原料,糖化时间为4h;饮料中花色苷含量为12.80mg/100mL。

The extraction and saccharification processing of black rice beverage were studied using single factor and orthogonal experiment. The resuJts showed that 10 times of water extraction for 1h under 75℃,could extract most of the black rice pigment into the black rice beverage. The extraction process could protect the black rice pigment from degradation in the long- time high- temperature enzymatic hydrolysis process ; the dosage of the g lucoamylase was 200u/g rice,the saccharifying time was 4h;the content of anthocyanin was 12.80mg/100mL.