米糠饮料的加工工艺优化

Optimization of processing technology of rice bran beverage

以产品稳定性为评价指标优化米糠饮料的加工工艺。考察均质转速、均质时间、木瓜蛋白酶添加量、酶解时间、稳定剂(海藻酸钠与明胶)添加量及复合配比对米糠饮料稳定性的影响,并选择均质转速、均质时间和木瓜蛋白酶添加量,进行正交试验优化工艺参数。结果表明,米糠饮料的适宜加工工艺参数为:均质转速18000 r/min、均质时间8 min、木瓜蛋白酶添加量比0.06%、酶解时间20 min、稳定剂添加量比0.25%、海藻酸钠与明胶质量比为2∶1,在此条件下所得米糠饮料具有较好的稳定性。研究结果可为米糠饮料的开发提供参考。

The processing technology of rice bran beverage was optimized by using product stability as evaluation index.The effects of experimental factors including mixing speed,homogenization time,papain dosage,enzymolysis time,the amount of stabilizer(sodium alginate and gelatin)and compounding ratio on the stability of rice bran beverage were investigated.Further,homogenization speed,homogenization time and papain addition were chosen to establish an orthogonal experimental to optimize the technological parameters.The results showed that the suitable technological parameters of rice bran beverage were as follows:homogenization speed 18000 r/min,homogenization time 8 min,papain addition 0.06%,hydrolysis time 20 min,stabilizer addition 0.25%,sodium alginate and Gelatin mass ratio of 2∶1,and in this condition,rice bran beverage has good stability.This work provides a reference for the development of rice bran beverage.