糯米发酵产醪糟粒物性及其悬浮饮品配方研究

Research on Physical Properties of Laozao Prepared with Glutinous Rice Fermentation and Formulation Optimization of Laozao Suspension Beverage

以糯米、水、酒曲为主要原料,柠檬酸、白砂糖、甜蜜素、结冷胶等为辅料,研制了醪糟悬浮饮料。首先通过单因素及正交试验,研究了浸米时间、酒曲添加量、发酵时间对糯米酒精发酵产醪糟粒感官评分及物性综合评价指标的影响,确定了醪糟粒制备的最佳工艺参数:浸米时间16 h、酒曲添加量0.4%(w/w)、发酵时间96 h。并以醪糟粒为中间基料,通过稳态流变测试及醪糟悬浮饮品风味感官分析正交试验,获得饮品的最优配方:醪糟8.0%(w/w)、结冷胶0.5%(w/w)、白砂糖5.0%(w/w)、柠檬酸0.2%(w/w)、甜蜜素0.02%(w/w)。最佳配方条件下制备的产品悬浮效果良好,醪糟粒分散均匀、甜酸适度、味道清爽。

Glutinous rice,water and starter cultures were used as main raw material,and citric acid,sugar,sweet and gellan gum were used as auxiliary materials.The Laozao suspension beverage was developed.Firstly,by single factor and orthogonal test,the effects of rice soaking time,starter cultures addition amount and fermentation time on sensory score and physical properties of Lanzhou granules were studied.The optimal fermentation process parameters were as follows:16 h rice soaking time,0.4%(w/w)starter cultures and 96 h fermentation time.The Lanzhou granules were taken as intermediate.Based on steady-state archaeological determination and orthogonal experiment for beverage flavor sensory analysis,the optimal formula of Lanzhou suspension beverage was as follows:8.0%(w/w)Lanzhou granules,0.5%(w/w)gellan gum,0.02%(w/w)sodium cyclamen,5.0%(w/w)sugar and 0.2%(w/w)citric acid.The Lanzhou suspension beverage prepared under the optimal conditions showed excellent suspension effect,with nastiness dispersed evenly,moderate proportion of sour sweet and fresh tastes.