摘要
以荞麦、燕麦、大麦、藜麦等为主要原料,开发植物基健康绿色饮料。通过酶解工艺,即α-淀粉酶对杂粮混合粉进行高温液化,并以此为乳基质,利用单因素试验和正交试验对产品的配方开展优化。研究结果表明,产品的最佳配方为谷物汁添加量15%,果蔬汁添加量7%,白砂糖添加量2.5%,稳定剂添加量0.2%。饮料风味独特、口感清爽,具备较大的开发价值和市场推广潜力。
Buckwheat,oat,barley,quinoa,etc.as raw materials,are used to develop plant-based healthy green beverages.Through the enzymatic hydrolysis process,that is,α-amylase liquefies the mixed grains at high temperature,and uses this as the milk matrix to optimize the product formula by single factor experiment and orthogonal experiment.The results show that the optimum formula of the product is 15%grain juice addition,7%fruit and vegetable juice addition,2.5%white granulated sugar addition and 0.2%stabilizer addition.The beverage has unique flavor and refreshing taste,which has great development value and market promotion potential.
作者
高一航
曾浩森
张驰
侯雅蓉
王紫雨
邵虎
GAO Yihang;ZENG Haosen;ZHANG Chi;HOU Yarong;WANG Ziyu;SHAO Hu(Jiangsu Food and Pharmaceutical Science College,Huaian 223003;School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222000)
出处
《食品工业》
CAS
2022年第12期1-3,共3页
The Food Industry
基金
淮安市自然科学研究计划项目(HABL202118)
江苏省“333人才培养工程”(2022-316867)
国家精品在线开放课程项目(教高2015-3)
江苏省大学生创新创业训练计划项目(202113104016Y)
校级重点项目(JSFPC2020001)
企业横向项目(JSSP2021244)。
关键词
Α-淀粉酶
杂粮
酶解
配方
植物乳
α-amylase
grains
enzymolysis
formula
vegetable milk
