CAJ | 학술논문

研究大米、大豆、枸杞为原料制备饮料的工艺。通过单因素、正交试验得到研究结果表明：α-淀粉酶酶解大米的最佳工艺条件为料水比1∶8（g/mL），加酶量0.3 g/100 g大米粉、酶解温度70℃、酶解时间80 min。饮料的最佳配方为大米豆浆汁（体积分数=3.5∶1）与枸杞汁（料水比1∶4）比例为6∶1（体积分数）、蔗糖添加量2%、柠檬酸添加量0.015%。复合稳定剂添加量为：分子蒸馏单甘酯0.05%、蔗糖酯0.03%、黄原胶0.10%、羧甲基纤维素钠0.05%。此工艺生产的饮料具有较好的品质及风味。
연구대미、대두、구기위원료제비음료적공예。통과단인소、정교시험득도연구결과표명：α-정분매매해대미적최가공예조건위료수비1∶8（g/mL），가매량0.3 g/100 g대미분、매해온도70℃、매해시간80 min。음료적최가배방위대미두장즙（체적분수=3.5∶1）여구기즙（료수비1∶4）비례위6∶1（체적분수）、자당첨가량2%、저몽산첨가량0.015%。복합은정제첨가량위：분자증류단감지0.05%、자당지0.03%、황원효0.10%、최갑기섬유소납0.05%。차공예생산적음료구유교호적품질급풍미。
The processing technology of rice soybean medlar beverage were studied. The results showed that the optimum hydrolysis conditions of rice juice usingα-amylase were rice:water=1∶8 (g/mL),70℃,80 min,the amount of enzyme=0.3 g/100 g rice. The best recipe of beverage was ratio of rice soybean juice (3.5∶1 volume ratio) to medlar juice(20 %)=6∶1(volume ratio),2%sucrose,0.015%citric acid.The use of mixed stabilizer of 0.05 % Molecular distillation monoglyceride,0.03 % Sucrose esters,0.10 % Xanthan gum,0.05 % Sodium carboxymethyl cellulose.The nice quality and flavor of the beverage could be obtained under these conditions.