【摘要】 小米营养价值高,富含碳水化合物、优质蛋白质及氨基酸、多不饱和脂肪酸等功能成分。目前市面上的小米加工产品种类少,多以小米粥、小米糕等传统食品为主,原料利用率和产品附加值低。本研究以小米为原料,采用酶解法研制出了小米谷物饮料,并分析了不同料液比、酶解时间、酶添加量对小米酶解效果的影响,通过单因素试验和正交试验确定了最佳工艺参数。结果表明,当料液比1:12(g/mL),酶解时间40 min,酶添加量60 U/mL时,小米汁葡萄糖值(DE值)为35.22%;通过与红枣、苹果汁复配发现,当小米汁含量为93%、红枣浓缩汁含量为4%、苹果脱酸脱色浓缩汁含量为3%时,能得到口感醇香、品质优良的小米谷物饮料。更多还原

【Abstract】 Millet has high nutritional value and is rich in carbohydrates, high-quality proteins and amino acids,polyunsaturated fatty acids and other functional ingredients. Now, there are few types of millet processing products on the market, most of which are mainly traditional foods such as millet congee and millet cake, with low raw material utilization rate and added value of products. In this study, millet was used as the raw material to develop millet beverage by the enzymatic hydrolysis method, and the effects of different feed-liquid ratios,enzymatic hydrolysis time and enzyme addition amount on the enzymatic hydrolysis effect of millet were studied. Single factor test combined with orthogonal test to determine the best process parameters. The results showed that the glucose value(DE) of millet juice was 35.22%, when the ratio of material to liquid was 1:12,the enzymolysis time was 40 min, and the amount of enzyme added was 60 U/mL. And by compounding with red jujube and apple juice, when the content of millet juice was 93%, the red jujube juice concentrate was 4%,and the deacidification and decolorization apple juice concentrate was 3%, a millet beverage with good taste and excellent quality could be obtained.更多还原