植物基复合谷物发酵饮料工艺优化

Optimization of Fermentation Beverage Process of the Compound Grain

以赤小豆、绿豆、薏仁、白藜麦、黑米等谷物为研究对象,采用单因素试验和响应面试验的方法,以感官评定和酸度作为评价依据,来确定产品的最优工艺。结果表明,复合谷物最佳配比为绿豆∶白藜麦∶薏仁∶黑米(4∶2∶2∶2),料水比为(1∶9.5),当复合浆料为100mL时,最佳工艺条件是:发酵时长2.4h、发酵菌种添加比例为0.05%、羧甲基纤维素钠(CMC-Na)的添加比例为0.18%、黄原胶添加比例为0.06%、发酵温度40℃,该工艺条件下,复合谷物发酵饮料品质较好。

In this study,red bean,mung bean,coix seed,white quinoa,black rice and other grains were selected as the research object.Single factor and response surface tests were used to determine the optimal process of the products based on sensory evaluation and acidity.The results showed that the optimal ratio of compound grain was mung bean:white quinoa:coix seed:black rice(4:2:2:2),the ratio of material to water was 1:9.5.When the compound slurry was 100ml,the optimal process conditions were as follows:the fermentation time was 2.4h,the fermentation strain was 0.05%,the sodium carboxymethyl cellulose(CMC-Na)was 0.18%,the xanthan gum was 0.06%,and the fermentation temperature was 40℃.Under these conditions,the quality of the composite grain fermented beverage was better.