调整生产工艺提高绿豆沙饮料口感的研究

Adjusting the process to improve the taste of mung bean beverage

以绿豆为原料,通过单因素试验对绿豆沙饮料蒸煮时间进行研究,确定了最佳的蒸煮时间。采用正交实验法对蒸煮的时间和温度进行了研究,得出了绿豆蒸煮工艺的最佳参数。通过磨浆工艺、均质工艺寻找解决绿豆沙饮料口感及稳定体系的方法,以沉淀率、稳定性系数、黏度、粒径及感官评价为指标,确定最佳的加工工艺条件:蒸煮绿豆的温度121℃,蒸煮时间3min、磨浆2次、均质2次、均质压力均为30 MPa,得到口感饱满、绿豆味浓、营养丰富、体系均匀的绿豆沙饮料。

This paper was taken mung bean as raw material, the best cooking time of mung bean was determined by single factor test. The optimum parameters of mung bean cooking process were investigated by orthogonal experiment of cooking time and temperature. Solutions to the problem of the mung bean beverage taste and stability of the system by grinding process, homogenization process were found, the sedimentation rate, stability coefficient, viscosity, particle size and sensory evaluation index determined the optimum processing conditions： cooking temperature was 121 ℃, cooking time was 3 min, grinding times were 2, homogenized times were 2, homogeneous pressure was 30 MPa. Mung bean beverage showed full palate, strong mung beans taste, rich nutrition and uniform system.