富含γ-氨基丁酸的麦胚饮料的研制

Preparation of Enriched γ-Aminobutyric Acid Wheat Germ Beverage

以富含γ-氨基丁酸(GABA)的麦胚为原料,运用Mixture-D-Optimal混合设计和模糊综合评价法研究麦胚饮料的最佳配方,并对产品的稳定性进行研究。结果表明,富含GABA的麦胚饮料最佳配方为麦胚浆34%,豆浆54%,糖浆12%、柠檬酸液0.1%,此时产品的感官评分为3.82分(总分5分);模糊综合评价表明,以此配方生产的GABA麦胚饮料达到"较喜欢"级别;最佳稳定剂添加量为CMC-Na 0.1%、海藻酸钠0.3%、黄原胶0.3%,产品在常温和冷藏条件下稳定性良好。产品色泽乳白,口味醇香,其中GABA含量为0.82 mg/mL,是普通麦胚饮料的4.56倍。

Using enriched γ-aminobutyric acid （GABA） wheat germ as main raw material, the formula of wheat germ beverage were investigated by Mixture-D-Optimal design and fuzzy mathematic comprehensive evaluation, and the stability of beverage was also studied. The results showed that the optimum formula of enriched GABA wheat germ beverage were wheat germ serum 34 %, soybean milk 54 %, syrup 12 % and 0.1% of citric acid solution, under the optimized conditions, the sensory evalution was 3.82 score （ total 5 score）, fuzzy comprehensive evaluation indicted this beverage reached to relative likely level. The optimum compound stabilizers were 0.1% CMC-Na, 0.3 % alginate sodium, 0.3 % xanthan gum, the stabality of products were very well under normal temperature and refrigaration. The products showed milk-white and fragrant, the GABA content was 0.82 mg/mL, which was 4.56 times compared to common wheat germ beverage.