黑米发酵饮料的研制

Development of the Drink of Fermented Purple Rice

为提高黑米的综合利用率 ,选用黑米为原料 ,研制出一种黑米发酵饮料 .在研制过程中 ,总结出黑米发酵饮料的工艺流程 ,确定添加淀粉酶 ,发酵温度为 2 8℃ ,最佳发酵时间为 2 4h,搅碎及离心时间分别为 8,10 m in,料水比 1∶ 3,糖度 8% ,酸度 2 % ,使用 0 .2 5 % (琼脂 +黄原胶 )作稳定剂 ,可获得风味较佳、色泽较好的黑米发酵饮料 .同时建立了黑米发酵饮料的

To promote the rate of comprehensive usage of purple rice,a drink of fermented purple rice was developed with the technological process read as follows:the use of amylase,the optimum temperature 28 ℃,the optimum time of fermentation 24 h,the time of centrifugal separation 8~10 min,the ratio between material and water 1∶3,sugar content 8%,acidity 2%,0.25% agar+xanthan gum as stabilizer.The taste and color obtained are good.HACCP of this drink is established.