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抗氧化小米发酵饮料的研制

李长见

(山东农业大学食品科学与工程学院,山东 泰安 271000)

摘要:为了提高小米的综合利用,以新鲜小米为主原料通过酶解和发酵工艺研制了一种风味佳的小米饮料。小米经过烘烤、磨粉、酶解、均质、发酵、调配等工艺制作出的小米饮料抗氧化性良好,对ABTS自由基和DPPH自由基的清除能力达到80%以上,发酵后的饮料通过均质和添加黄原胶、CMC 增加了小米饮料的稳定性。添加蜂蜜后小米饮料香甜清爽,营养丰富,丰富了饮料产品的种类,市场前景广阔。

关键词:小米饮料;发酵工业;抗氧化;酶解

Development of Antioxidant Millet Fermented BeverageLI Chang-jian

(Shandong Agricultural University Collece of Food Science and Engineering,Taian 271000,China)

Abstract: In order to improve the comprehensive utilization of millet,a good flavor of millet beverage with millet-basedraw materials is developed through enzymatic hydrolysis and fermentation process. The millet beverage is prepared throughthe processes of baking,milling,enzymolysis,fermentation,homogenization,blending and it has good oxidationresistance and has an ability of removing more than 80% of ABTS free radicals and DPPH free radicals. The fermentedbeverage increased the stability by homogenization and adding xanthan gumand CMC sweet and sour millet drink is of richnutrition. It enriches the variety of beverage products andthe market prospects.

Key words: millet beverage;fermentation industry;antioxidation;enzymolysis

(2017年第20卷第6期)

版权所有:中国饮料工业协会 电话:010-84464668
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OEM:201107272203261305