功能留胚米乳饮料配方优化及其稳定性研究

Study on Formula Optimization and Stability of Functional Rice Milk Beverage

以留胚米和脱脂奶粉为主要原料,利用菊粉和低聚果糖开发零添加蔗糖的功能留胚米乳饮料。以感官评价等为指标,采用单因素试验研究米水比、低聚果糖添加量、脱脂乳粉添加量和菊粉添加量对留胚米乳品质的影响,并采用正交试验进一步优化工艺配方。结果表明,最优工艺配方为米水比1∶8(g∶g),脱脂乳粉添加量3.0%(为米乳饮料质量百分比,下同),低聚果糖添加量1.0%,菊粉添加量2.5%,复合稳定剂(卡拉胶∶黄原胶=3∶2)添加量0.1%。在该条件下得到的米乳饮料pH值为5.9,蛋白质含量为0.95%,还原糖含量为3.62%,总糖含量为9.50%,多糖为6.21%,固形物含量为15.00%,黏度为82.67 mPa·s。米乳饮料呈乳白色轻度浑浊液、均一细腻、口感顺滑饱满、酸甜适中,有淡淡的米香味和奶香味。

In this paper,a functional rice milk beverage without sugar was developed using the embryo-retaining milled rice and skimmed milk powder as the main raw materials,inulin and fructo-oligosaccharide were used in place of sucrose.The effects of rice water ratio,fructo-oligosaccharide addition,skimmed milk powder addition and inulin addition on the quality of germ retained rice milk were studied by single factor experiment with sensory evaluation as indicators,and the orthogonal experiment was used to further optimize the technological formula.The results showed that the optimum technological formula was the ratio of rice to water 1∶8(g∶g),the addition amount of skimmed milk powder 3.0%(the mass percentage of rice milk beverage,the same below),the addition amount of fructo-oligosaccharide 1.0%the addition amount of inulin 2.5%,and the addition amount of the composite stabilizer(carrageenan∶xanthan gum=3∶2)0.1%.Under this condition,the pH value was 5.9,the protein content of the rice milk beverage was 0.95%,the reducing sugar content was 3.62%,the total sugar content was 9.50%,the polysaccharide content was 6.21%,the solid content was 15.00%,and the viscosity was 82.67 mPa·s.The rice milk beverage was milky white slightly turbid liquid,uniform and delicate,smooth and full in taste,moderate in sweetness and acidity,and had a light-bodied rice aroma and milk flavor.