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发芽糙米饮料制作工艺的研究

康昕1,徐跃1,王俊伟2*

(1 沈阳师范大学粮食学院,辽宁沈阳110034,2 沈阳师范大学实验教学中心,辽宁沈阳110034)

摘要:以熟制的发芽糙米粉为原料,白砂糖、柠檬酸、CMC-Na 等为辅料,通过正交试验确定发芽糙米饮料的最佳工艺参数。通过实验得出,发芽糙米饮料的最佳工艺配方为:糙米粉∶水比例为3∶10、白砂糖添加量为6%、柠檬酸添加量为0.05%、CMC-Na 添加量为0.25%。该饮料呈淡米黄色,质地均匀,酸甜适口,具有醇厚糙米香气。其中可溶性固形物含量为7.0%,谷胱甘肽含量为55.83mg/L,酌-氨基丁酸含量为0.09g/L。

关键词:发芽糙米;饮料;谷胱甘肽;酌-氨基丁酸

Study on Production Process of Germinated Brown Rice Beverage

KANG Xin1,XU Yue1,WANG Jun-wei2*

(1 College of Grain,Shenyang Normal University,Shenyang 110034,China;2 Experimental Teaching Center,Shenyang Normal University,Shenyang 110034,China)

Abstract: Using cooked brown rice powder as raw material,and white sugar,citric acid,CMC-Na as auxiliary materials,the optimum technological parameters of germinated brown rice beverage were determined by orthogonal test. Throughexperiments,the best technological formula for germinating brown rice beverages was as follows: brown rice flour: waterratio was 3∶10,white granulated sugar was added at 6%,citric acid was added at 0.05%,and CMC-Na was added at0.25%. The beverage was light yellow in color,with a uniform texture,sweet and sour taste,and rich brown rice aroma.The soluble solids content was 7.0%,the glutathione content was 55.83mg/L,and the 酌-aminobutyric acid content was0.09g/L.Key words: germinated brown rice; beverage; glutathione; gamma-aminobutyric acid

(2018年第21卷第3期)

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