黑米复配发酵风味饮料的研制

Study on fermented flavor beverage with black rice

以黑米为主要原料,添加羧甲基纤维素钠(CMC)、单甘酯、绵白糖、柠檬酸等,研制黑米复配发酵风味饮料,通过单因素和正交试验优化最佳工艺参数。结果表明,黑米复配发酵风味饮料最佳工艺参数为以黑米复配发酵风味饮料总量为基准,CMC与单甘酯添加比例为4∶2(总量0.6%),黑米发酵汁用量为60%,绵白糖用量为8%,柠檬酸用量为0.05%。在此优化工艺条件下,黑米复配发酵风味饮料感官评分为90。影响黑米复配发酵风味饮料感官评分因素依次为黑米发酵汁用量>绵白糖用量>CMC与单甘酯添加比例>柠檬酸用量。研制的黑米复配发酵风味饮料具有黑米的色泽风味及营养价值,产品口感清爽柔滑,酸甜度适宜。

With black rice as main raw material, CMC, monoglyceride, soft white sugar and citric acid were added to prepare fermented flavor beverage. The optimum process parameters were optimized by single factor and orthogonal test. The results showed that the optimum technological parameters of fermented flavor beverage with black rice were that the ratio of CMC and monoglyceride was 4 ： 2（total amount 0.6%）, the amount of black rice fermented juice was 60%, the amount of white sugar was 8% and the amount of citric acid was 0.05%, based on the total amount of fermented flavor beverage with black rice. Under the optimized conditions, the sensory score of the fermented flavor beverage was 90. The factors that affecting the sensory score of fermented flavor beverage with black rice in order were as follows： black rice fermented juice 〉 the amount of sugar〉 the ratio of CMC to monoglyceride 〉 the amount of citric acid. The fermented flavor beverage with black rice had color, flavor and nutritional value of black rice, and its taste was fresh and smooth with suitable, sweetness and sourness.