酶法辅助发酵型红豆薏米酸乳饮料的工艺研究

Study on the Technology of Enzymatic Assisted Fermention of Red Bean and Coix Seed Yoghurt Beverage

将红豆和薏米酶解,与酸乳搭配作为原料,研究了发酵型红豆薏米酸乳饮料的加工工艺,探讨了红豆、薏米的酶解条件及饮料的调配配方。结果表明,红豆的酶解条件为蛋白酶添加量4 000 U/g,酶解pH值为7.0,酶解温度55℃,酶解时间4 h;薏米的酶解条件为淀粉酶添加量200 U/g,酶解pH值为6.0,酶解温度50℃,酶解时间3 h。饮料的最佳配方为红豆酶解液18.75%,薏米酶解液18.75%,酸奶37.5%,白砂糖12%,果胶0.15%,琼脂0.2%,羟丙基二淀粉磷酸酯0.1%(均为质量分数)。

Enzymatic hydrolysis of red beans and coix seed, combined with yoghurt as raw material, the processing technology of fermented red bean and coix seed yoghurt beverage was studied. The enzymatic hydrolysis conditions of red bean and Coix seed and the formulation of the beverage were discussed. The results showed that the enzymatic hydrolysis conditions of red bean were 4 000 U/g protease, pH 7.0, hydrolysis temperature 55 ℃, and hydrolysis time 4 h;enzymatic hydrolysis conditions of glutinous rice were 200 U/g amylase, pH 6.0, enzymatic hydrolysis temperature 50 ℃, hydrolysis time 3 h. The best formula for beverages was 18.75% of red bean hydrolysate, 18.75% of glutinous rice hydrolysate, 37.5% of yoghurt, 12% of white sugar, 0.15% of pectin, 0.2% of agar and 0.1% of hydroxypropyl distarch phosphate.