摘要
以糙米和核桃仁为主要原料,通过正交试验研究核桃糙米饮品配方及乳化稳定剂的复配配方。结果表明,核桃糙米饮品最佳配料用量为:9.0%糙米、3.0%核桃仁、5.0%白砂糖及1.5%玉米胚芽油,制得的产品呈淡黄色,口感香甜,营养丰富,具有浓郁的核桃及糙米香味。核桃糙米饮品最佳稳定剂配方为:0.2%微晶纤维素、0.03%结冷胶、0.05%单,双甘油脂肪酸酯及0.15%蔗糖脂肪酸酯,该稳定剂在(37±2)℃下10 d货架期内,控制产品脂肪上浮及体系稳定效果良好,并能在货架期保障产品感官品质的稳定。
Using walnut and brown rice as raw material, the manufacture processing conditions of walnut brown rice beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were researched by orthogonal experiments. The results showed that, the most adapted material formula of walnut brown rice beverage was as follows： 9.0% brown rice, 3.0% walnut, 5.0% white sugar and 1.5% corn germ oil. The obtained product had pale yellow color, sweet taste, nutrient-rich, and the rich roasted flavor of walnuts and brown rice. The best stabilizer compositional formulation was as follows： microcrystalline cellulose was 0.2%, gellan gum was 0.03%, single, double glycerin fatty acid ester was 0.05%, and sucrose fatty acid ester was 0.15%. The stabilizer controlled products fat floating and stability of the system with good effect, and could protect the stability of sensory indicators during 10 days shelf life at（37±2） ℃.
出处
《保鲜与加工》
CAS
北大核心
2015年第2期29-33,共5页
Storage and Process
关键词
糙米
核桃
饮品
稳定剂
配方
brown rice
walnut
beverage
stabilizer
formula
