摘要
选用α-淀粉酶和木瓜蛋白酶分别酶解小米和绿豆制取小米汁、绿豆汁,再以此为主要原料,用科学的调配方法研制具有清热解暑等作用的功能性饮料。小米汁的最佳酶解工艺为料液比1∶4,在100℃下,糊化20min后,加入α-淀粉酶0.5%,pH为6.5,温度60℃,时间80min。绿豆汁最佳酶解工艺为料液比1∶10,木瓜蛋白酶0.02%,pH为6.5,温度50℃,酶解时间100min。小米绿豆清凉饮料的最佳配方为绿豆汁:小米汁为6∶4,白砂糖10%,食盐0.1%,柠檬酸0.12%,最终清凉饮料成品中可溶性固形物为11%,总酸为0.53%,还原糖含量为4.49%,总黄酮含量为3.92μg/100mL,氨基酸含量为22.9mg/100mL。
α-amylase and papain were chosen to hydrolyze millet and mung bean to prepare millet juice and mung bean juice respectively. Then the functional drink which can clear away summerheat were produced with an allocation of scientific research by using the two juice materials.Millet juice optimized process for the solid to liquid ratio of 1 ∶4,at 100℃,20min after pasting,adding α-amylase 0.5%,pH 6.5,temperature 60℃,enzymolysis for 80min.Mung bean juice optimized process for the solid to liquid ratio 1∶10,papain 0.02%,pH6.5,temperature 50℃, hydrolysis for 100min.The optimized process for cool drinks of millet and mung bean was determined： the mung bean juice to millet juice ratio was 6∶4,sugar 10%,salt 0.1%,citric acid 0.12%.Finally,the drink contained 11% soluble solids,0.53% total acid,4.49% reducing sugar content,3.92μg /100mL total flavonoids and 22.9mg /100mL amino acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期286-289,共4页
Science and Technology of Food Industry
关键词
小米
绿豆
清凉饮料
加工工艺
millet
mung bean
cool drink
processing technology
