糙米饮料稳定性的研究

STUDY ON THE STABILITY OF BROWN RICE BEVERAGE

以糙米为原料,经挤压、酶解、调配、均质等工艺生产糙米饮料。经过增稠剂、乳化剂正交试验以及均质试验,研究增稠剂、乳化剂和均质方式对糙米饮料稳定性的影响。正交试验结果表明,复合增稠-乳化剂最佳添加量为黄原胶0.15%,海藻酸钠0.05%,单甘酯0.15%,蔗糖酯0.15%。对3种均质工艺进行比较,发现经高压均质(30 MPa,两次)处理后饮料的稳定性最佳。经该工艺生产的糙米饮料口感细腻,具有良好的稳定性。

Brown rice contains rich nutrients,including lipids,protein,vitamins,dietary fiber and many bioactive components,such as glutathione,oryzanol,γ-aminobutyric acid,etc. The present study was to improve the stability of the brown rice beverage using brown rice as raw material,which was treated by extrusion,enzyme hydrolysis and homogenization and so on. The effects of thickening agent and emulsifier on the stability of brown rice beverage were analyzed through orthogonal test. The results showed that the optimum process conditions were as follows: xanthan gum of 0.15%,sodium alginate of 0.05%,monoglyceride of 0.15% and sucrose ester of0.15%. Compared the three homogenization processes,the optimum homogenization condition was high pressure homogenization(30 MPa,twice),and the afforded brown rice beverage had the best stability and delicate taste.