青麦仁猕猴桃复合保健饮料的研制

Development of a healthy compound beverage made by green wheat kernel and kiwifruit

本文通过单因素和正交实验对青麦仁猕猴桃饮料的制备工艺进行研究,确定了青麦仁乳的酶解条件为:α-淀粉酶添加量0.30%、酶解温度75℃、酶解时间90min;猕猴桃汁的酶解条件为:果胶酶添加量0.25%、酶解温度45℃、酶解时间2.5h;饮料的最佳风味配方为青麦仁乳∶猕猴桃汁=6∶4、3倍加水量、柠檬酸0.12%、蔗糖8%。添加由黄原胶0.07%、果胶0.50%、CMC-Na 0.45%组成的复合稳定剂,并且经过60℃、25MPa、二次均质,110℃杀菌30min制备的复合饮料常温下贮藏3个月没有明显的沉淀和分层,具有口感细腻、稳定性好、营养丰富等特点。

The processing technology of a compound healthy beverage made by green wheat kernel and kiwifruit was investigated through the single factor test and the orthogonal test. Results showed the optimum enzymatic hydrolysis parameters of green wheat kernel milk were 90min at 75℃ and 0.30% amount of the enzyme for α-amylase,the optimum enzymatic hydrolysis parameters of kiwifruit juice were 2.5h at 45℃ and 0.25% amount of the enzyme for pectinase.The best compound beverage with delicate taste, rich nutrition and good stability which storage 3 months at room temperature with no significant precipitation and stratification was obtained using the process ,, green wheat kernel milk and kiwifruit juice were mixed at a ratio of 6：4, diluted with a 3-fold volume of water,added with 8% sucrose,0.12% citric acid, a composite stabilizer consisting of 0.07% xanthan gum,0.50% pectin and 0.45 % CMC- Na, double- homogenized at 60℃ and 25 MPa, and finally sterilized at 110℃ for 30min.