玉米薏米复合饮料的制备及其稳定性研究

Study on Preparation and Stability of Corn and Coix Seed Beverage

为丰富谷物饮料市场,本文以玉米和薏米作为原料,研究玉米薏米复合饮料的制备工艺、感官品质和理化性质。以感官评分为考察指标,通过单因素和正交试验优化玉米薏米饮料工艺配方。以离心沉淀率为指标,考察了增稠剂对饮料稳定性的影响,并检测了饮料体系的流变特性。结果表明,玉米薏米复合饮料的最佳配方为玉米汁与薏米汁混合汁添加量60%(玉米汁与薏米汁体积比为6∶4)、白砂糖添加量6%、柠檬酸添加量0.02%。复配增稠剂的最佳配比为琼脂∶黄原胶∶海藻酸钠=3∶2∶1,最适添加量为0.16%。制得的玉米薏米复合饮料具有假塑性流体特征,表现为剪切稀化现象;且饮料香气协调,口感绵柔,稳定性好。

Corn and coix seed were used as raw materials to study the preparation technology,sensory quality and physicochemical property of corn and coix seed beverage.According to the sensory evaluation,the formula of compound beverage was optimized by single factor test and orthogonal test.The effects of compound thickeners on the product stability were investigated by centrifugal precipitation rate,and the rheological properties of the system were also studied.The results showed that the optimal formula of corn and coix seed beverage was that the volume ratio of corn juice to coix seed juice was 6∶4,60%of mixed juice,6%of sucrose and 0.02%of citric acid.The best ratio of composite thickening agent for agar powder∶xanthan gum∶sodium salt was 3∶2∶1,and the optimum added amount was 0.16%.The beverage had the characteristic of pseudoplastic fluid,which was characterized by shear thinning.The compound beverage had harmonious aroma,soft taste and good stability.