摘要
该文旨在开发一款以荞麦、豌豆、小米、扁豆及莜麦为主要原料的杂粮饮料。通过精密调控酶解反应,优化杂粮的糊化、质构及流变特性,提升其感官属性与营养价值。为确保感官评价的客观性,综合考量风味、组织状态、口感及色泽,并采用全面的评分体系。基于多组对比试验,确定最佳配方:酶解条件下,原料配比为荞麦4.31%、豌豆4.05%、小米3.97%、扁豆2.16%、莜麦2.93%,并加入0.6%海藻酸钠、0.10%微晶纤维素、0.5%羧甲基纤维素钠(carboxymethyl cellulose sodium,CMC-Na)组成的稳定剂体系及0.013%三氯蔗糖。所制得的杂粮饮料谷物香气浓郁,黏度与浊度适中,口感细腻滑爽,且在保藏期间无沉淀、无异味,展现出良好的稳定性与感官品质。
This study aims to develop a multigrain beverage primarily utilizing buckwheat,pea,millet,lentil,and naked oat as raw materials.Through precise control of enzymatic hydrolysis,the gelatinization,texture properties,and rheological characteristics of the multigrain blend were optimized,significantly enhancing its organoleptic properties and nutritional value.To ensure the objectivity of sensory evaluation,this research comprehensively assessed dimensions including flavor,structural state,mouthfeel,and color,employing a holistic scoring system.Based on multiple sets of comparative experiments,the optimal formulation was determined as follows:Under enzymatic hydrolysis conditions,the ingredient ratios were buckwheat(4.31%),pea(4.05%),millet(3.97%),lentil(2.16%),and naked oat(2.93%).This was supplemented with a stabilizer system comprising 0.6%sodium alginate,0.10%microcrystalline cellulose,and 0.5%carboxymethyl cellulose sodium(CMC-Na),along with 0.013%sucralose.The resultant multigrain beverage exhibited a distinct cereal aroma,moderate viscosity and turbidity,and a smooth and palatable mouthfeel.Furthermore,it demonstrated excellent stability and sensory quality during storage,showing no precipitation or off-flavor.
作者
康靖琦
刘沐槿
冯蒙蒙
张铭昕
宫照龙
赵磊
赵亮
王鸥
KANG Jingqi;LIU Mujin;FENG Mengmeng;ZHANG Mingxin;GONG Zhaolong;ZHAO Lei;ZHAO Liang;WANG Ou(School of Food Science and Engineering,Beijing Technology and Business University,Beijing 100048,China;Heze Vocational College,Heze 274002,Shandong,China;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Key Laboratory of Public Nutrition and Health,National Health Commission of the People's Republic of China,Beijing 100050,China)
出处
《食品研究与开发》
2025年第15期131-138,共8页
Food Research and Development
关键词
杂粮饮料
酶解
感官评价
稳定剂
复配
multigrain beverage
enzymatic hydrolysis
sensory evaluation
stabilizer
compound
