艾辛梓1，高琦2，段华妮1，李京儒1，薛友林1*
（1 辽宁大学轻型产业学院， 辽宁沈阳110036；2 辽宁行政学院， 辽宁沈阳110161）
摘要：本文以山药和大米为主要原料，通过对大米和山药分别进行打浆、糊化、液化等工艺，研制出山药大米复合饮料。首先采用单因素实验方法，根据感官评分标准确定了最佳复合护色剂配方和最佳提汁工艺参数。结果表明，复合护色剂的配方为：0.05%CA+0.05%Vc+0.15%NaCl（质量分数）；磨浆的最佳工艺为：山药∶水（质量比）=1∶6，大米∶水（质量比）=1∶9。采用正交试验方法，根据感官评定得出山药大米饮料的最佳工艺配方。结果表明，采用α-淀粉酶酶解大米和山药浆液的最佳条件分别为：山药的淀粉酶添加量为0.005%，pH为6.0，温度为60℃，液化时间为40min；大米的淀粉酶添加量为3%，pH 为6.0，温度为60℃，液化时间为60min；产品的最佳配方为：山药汁∶大米汁=1∶2，蔗糖6%，柠檬酸0.18%。最终确定产品的最佳稳定剂配方为：酸性羟甲基纤维素（酸性CMC）0.10%与黄原胶0.10%构成的复合稳定剂。
关键词：山药；大米；复合饮料；最佳工艺配方；感官评定
Development of Yamand Rice Compound Beverage
AI Xin-zi1，GAO Qi2，DUAN Hua-ni1，LI Jing-ru1，XUE You-lin1*
（1 College of Light Industry，Liaoning University，Shenyang 110036，China；
2 Liaoning Administrative College，Shenyang 110161，China）
Abstract: Yam and rice compound beverage was produced by grinding，pasting and liquifing yam and ricerespectively. Firstly，according to sensory evaluation，the optimum formula of compound color fixtures and grindingprocess are determined by the single-factor tests. The results of the single-factor tests show that the optimum formula ofcompound color fixtures is the mixture of 0.05% CA，0.05% Vc and 0.15% NaCl（mass fraction）and the best grindingprocesses were achieved by adding 6 times weight of water for yam and 9 times weight of water for rice. Afterwards，the optimum liquifying conditions of yam and rice and the optimal formula of the compound beverage are investigatedby using the orthogonal tests in accordance with sensory evaluation. The optimum liquifying condition of yam is pH 6.0and 60℃ for 40 minutes with the addition of 0.005% α-amylase and of rice is pH 6.0 and 60℃ for 60 minutes with theaddition of 3% α-amylase. The optimum formula of the compound beverage is to mix yam juice and rice juice in theweight ratio of 1 : 2 with the addition of 6% cane sugar and 0.18% citric acid and the optimum stabilizer formula is amixture of 0.10% acidic CMC and 0.10% Xanthan gum.
Key words: yam；rice；compound beverage；the optimumformula；sensory evaluation.
（2015年第18卷第3期）