红米营养饮料加工工艺研究

Optimization of processing technology for red rice beverage

研究了影响红米饮料品质和稳定性的因素,确定了红米饮料的酶解工艺和稳定性加工工艺。研究结果表明,影响酶解效果的因素顺序为:酶解温度>酶解时间>酶添加量,最佳酶解工艺为:高温淀粉酶添加量0.04%,酶解温度100℃,酶解时间12min;各稳定剂对红米饮料感官评分影响的主要顺序为:琼脂>海藻酸钠>黄原胶>藻酸丙二醇酯(PGA),最佳稳定剂组合为:琼脂用量0.15%,海藻酸钠0.05%,黄原胶0.05%,PGA0.05%。得到的红米饮料呈淡红色,均匀,无分层现象,口感良好,感官评分7.92。

Factors affecting the quality and stability of red rice beverage were investigated in the paper, and enzymolysis technology and stability processing parameters of the red rice beverage were determined.The result showed that the factors affecting the enzymolysis in decreasing sequence was enzymolysis temperature, enzymolysis time, and enzyme dosage, and optimal enzymoLysis technology was high temperature amylase 0.04%, enzymolysis temperature 100℃, enzymelysis time 12min; the stabilizers affecting the organoleptic scores in decreasing sequence was agar, sodium alginate, xanthan gum, and propylene glycol alginate （PGA）, and the optimal stabilizers combination was 0.]5% agar,0.05% sodium alginate,O.05% xanthan gum,and 0.05% PGA.The red rice beverage thus obtained was light red and even with good taste and the score was 7.92.