摘要
为了推广大米肽的利用,开发新型大米肽产品,通过酶法制备大米抗氧化肽,并以其为主要功能因子,辅以蜂蜜、苹果酸、柠檬酸调节口感和味道,以CMC-Na(羧甲基纤维素钠)、琼脂、明胶、黄原胶为复合稳定剂,研制一种口感好且稳定、澄清的营养保健型大米肽饮料。通过单因素实验和正交试验确定大米肽饮料的最佳配方为:大米肽2%、蜂蜜9%、柠檬酸0.40%、苹果酸0.20%;另外,通过正交工艺确定复合稳定剂的最佳配方为:CMC-Na0.12%、琼脂0.08%、明胶0.12%。最佳工艺条件为,大米肽混合物在55℃,40 MPa条件下均质30min,而后经120℃,30 min的杀菌,所得产品色泽较好、口感柔和细腻,香味较佳。
To promote the application of rice peptides,and develop new rice peptide products,a new kind of beverage using rice peptides was prepared. Antioxidant peptides was prepared by enzymatic preparation from rice protein,honey,malic acid,citric acid,were added to give a rich flavor,and CMC-Na,agar,gelatin and xanthan gum were used as a compound stabilizer. The drink has a good taste and is stable and clear,full of nutrition,is a health rice peptide beverage. Optimized formula was studied by single factor and orthogonal experiment： rice peptide 2%,honey 9%,citric acid 0. 40%,malic acid 0. 20%. In addition,the orthogonal process determine the optimum formula of composite stabilizer was： CMC-Na 0. 12%,agar 0. 08%,gelatin 0. 12%. The best technological condition is ：rice peptide mixed at 55 ℃,40 MPa,homogeneous for 30 min,and then sterilized at 120 ℃ for 30 min. The final product has a good color,soft and delicate,and good flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第3期157-162,共6页
Food and Fermentation Industries
基金
广东省海洋渔业科技与产业发展专项(A201501C13)
关键词
大米肽
饮料
营养
调配
稳定
rice peptide
beverage
nutrition
health care
allocation
stability
