【作者】 魏振承； 唐小俊； 张名位； 邓媛元； 池建伟； 张雁； 张瑞芬；

【Author】 WEI Zhen-cheng,TANG Xiao-jun,ZHANG Ming-wei,DENG Yuan-yuan CHI Jian-wei,ZHANG Yan,ZHANG Rui-fen (Biotechnology Research Institute,Guangdong Academy of Agricultural Sciences,The Key Laboratory of Functional Food, Ministry of Agriculture,Guangzhou 510610,China)

【机构】 广东省农业科学院农业生物技术研究所农业部功能食品重点开放实验室；

【摘要】 本文研究了影响红米饮料品质和稳定性的因素,确定了红米饮料的酶解工艺和稳定性加工工艺。研究结果表明,影响酶解效果的因素顺序为:酶解温度>酶解时间>酶浓度,最佳酶解工艺为:高温淀粉酶浓度0.04%,酶解温度100℃,酶解时间12min;各稳定剂影响红米饮料感观评分的主要顺序为:琼脂>海藻酸钠>黄原胶>藻酸丙二醇酯(PGA),最佳稳定剂组合为:琼脂用量0.15%,海藻酸钠0.15%,黄原胶0.1%,PGA0.05%。得到的红米饮料呈淡红色、均匀、无分层现象、口感良好。更多还原

【Abstract】 The factors of quality and stability of red rice beverage were investigated.And enzymolysis technology and stability processing parameters of the red rice beverage were determined.The result showed that the order of the factors affecting the enzymolysis was enzymolysis temperature>enzymolysis time>enzyme concentration,and optimal enzymolysis technology was thermostable amylase 0.04%,enzymolysis temperature 100℃,enzymolysis time 12 min,the order of stabilizers affecting the organoleptic scores was agar,sodium alginate,xanthan gum, and propylene glycol alginate(PGA),and the optimal stabilizers combination was 0.15%agar,0.15%sodium alginate,0.1%xanthan gum,and 0.05%PGA.The red rice beverage thus obtained was light red and even with good taste.更多还原