农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
1期
49-51,63
,共4页
唐艳红%詹现璞%栗亚琼%张明玉%胡红琴%高愿军
唐豔紅%詹現璞%慄亞瓊%張明玉%鬍紅琴%高願軍
당염홍%첨현박%률아경%장명옥%호홍금%고원군
高粱米%饮料%稳定剂
高粱米%飲料%穩定劑
고량미%음료%은정제
sorghum%beverage%stabilizer
以高粱米为原料研究高粱米饮料的加工工艺，结果表明高粱米在室温下浸泡18 h，打浆料水比以1∶14为最佳；最佳复合稳定剂为蔗糖酯0.080%，黄原胶0.0175%，六偏磷酸钠0.012%，三聚磷酸钠0.004%；蔗糖的添加量为4%，食盐为0.02%；杀菌条件为115℃，20 min。按此工艺加工的高粱米饮料口感细腻，香味浓郁，稳定性好。
以高粱米為原料研究高粱米飲料的加工工藝，結果錶明高粱米在室溫下浸泡18 h，打漿料水比以1∶14為最佳；最佳複閤穩定劑為蔗糖酯0.080%，黃原膠0.0175%，六偏燐痠鈉0.012%，三聚燐痠鈉0.004%；蔗糖的添加量為4%，食鹽為0.02%；殺菌條件為115℃，20 min。按此工藝加工的高粱米飲料口感細膩，香味濃鬱，穩定性好。
이고량미위원료연구고량미음료적가공공예，결과표명고량미재실온하침포18 h，타장료수비이1∶14위최가；최가복합은정제위자당지0.080%，황원효0.0175%，륙편린산납0.012%，삼취린산납0.004%；자당적첨가량위4%，식염위0.02%；살균조건위115℃，20 min。안차공예가공적고량미음료구감세니，향미농욱，은정성호。
Using sorghum rice as raw material, the process of sorghum rice beverage is studied in the test. The results show that processing parameters of sorghum rice beverage are as follows: sorghum rice soaked at room temperature for 18 h, the solid to liquid ratio of 1∶14; best composite stabilizer are 0.080% of sucrose ester, 0.017 5% of xanthan gum, 0.012% of sodium hexametaphosphate and 0.004% of sodium tripolyphosphate; the sucrose 4%, salt 0.02%; sterilization conditions of 115℃, 20 min. The sorghum rice beverage obtained by the process has delicate taste, rich flavor, and better stability.
