挤压改性红小豆营养健康饮料的研制

Development of Natural Nutritional Healthy Beverage with Red Bean Powder Prepared by Twin-screw Extrusion

以挤压改性红小豆全粉为原料,低聚半乳糖为配料,开发出一种营养健康的天然饮料。研究了均质压力、均质时间以及浆料中红小豆全粉与水的质量比对饮料稳定性的影响,应用正交试验探讨了这三种因素之间的相互作用。单因素试验结果表明,均质压力为60 MPa、均质时间45 min,浆料中m(挤压改性红小豆粉)︰m(水)=1︰22时挤压改性红小豆饮料的稳定性系数最大。正交试验结果表明,均质压力、红小豆全粉与水的质量比、均质时间对挤压改性红小豆饮料稳定性的影响程度依次降低;挤压改性红小豆饮料稳定性的最佳工艺参数配比为均质压力50MPa、m(挤压改性红小豆粉)︰m(水)=1︰18、均质时间50 min。

A natural nutritional healthy beverage was developed with red bean powder prepared by twin-screw extrusion as raw material. The effect of the homogeneous pressure, the homogenizing time and the ratio of red bean powder to the water was investigated on the stability of the beverage, and the interaction between these three factors was evaluated using the orthogonal experiment. The results showed that the optimum processing condition for producing the red bean beverage was that the homogeneous pressure of 60 MPa, the homogeneous time of 45 min and the ratio of red bean powder to water of 1 ： 22, respectively. The homogeneous pressure was of the most importance to the beverage stability, followed by homogeneous pressure and ratio of the read bean to water. Optimum process condition for red pea beverage-making by twin-screw extrusion, established using orthogonal experiment methodology, was that the homogeneous pressure of 50 MPa, the homogenizing time of 50 min and the ratio of red bean to water of 1 ： 18.