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摘要：本设计以荞麦胚芽和燕麦为主要原料，经浸提、磨浆、酶解、配料、均质、灌装、杀菌等工艺制得胚芽乳饮料成品。荞麦胚芽和燕麦种子浸提的最佳工艺条件分别为：荞麦胚芽的处理条件为料液比1:4，Ph6.5，温度50℃，浸泡时间2h；燕麦种子的处理条件为料液比1:12，Ph7，温度50℃，磨浆时间3min。增稠剂和乳化剂混合使用，添加量为三单甘酯：0.15%、CMC：0.12%、黄原胶：0.18%和蔗糖酯：0.15%。原料乳加热到70℃～80℃，将其置于均质机中均质2次，初次均质压力为23MPa，第二次均质压力为25MPa，得到的饮料组织状态细腻。发酵条件是乳酸菌接种量0.10%，发酵时长10h，发酵温度40℃。最佳配方是荞麦胚芽乳和燕麦乳的比例为1:2，蔗糖添加量0.3%，NaCl添加量0.03%，牛奶0.1%。结果表明：饮料中的蛋白质含量符合国家规定，是一种营养丰富的荞麦燕麦乳植物蛋白饮料。20366
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关键词：荞麦胚芽；燕麦；酶解；调配；稳定性
Research and Development of Cereal Germ Milk Beverage
Abstract: In this experiment, the germ milk beverage products were made by soaking, grinding,enzymatic hydrolysis,blending,homogenizing,filling,sterilization process.And the main raw material of the germ milk beverage were germ and oats buckwheat.The optimum conditions were:processing conditions of buckwheat germ were the ratio of material to liquid 1:4,solution Ph6.5,temperature 50 ℃,soaking time 2h;processing conditions of oat seeds were the ratio of 1:12,solution Ph7,temperature 50 ℃,grinding time 3min.Mixed thickener and emulsifier.Adding monoglyceride 0.15%,CMC0.12%, 0.18% xanthan gum and 0.15% sucrose ester.Heating the raw milk to 70 ~ 80 ℃,the homogenization of homogenizing 2 times,first time homogeneous pressure is 23MPa, the second homogeneous pressure 25MPa,the organization state of beverage was delicate.The fermentation conditions were lactic acid bacteria inoculum 0.10%, fermentation time 10h,fermentation temperature 40 ℃.The best formula of buckwheat germ milk and oat milk were ratio of 1:2, sucrose 0.3%, NaCl concentration 0.03%, milk 0.1%.The results show that: the protein content in soft drinks was in accordance with the provisions of the state, and the drinks were a nutrient rich buckwheat oats milk vegetable protein beverage.
Key Words: buckwheat germ; oat; enzymatic hydrolysis; preparation; stability
目录
1绪论 1
1.1 荞麦简介 1
1.1.1 荞麦的食用价值 1
1.1.2 荞麦胚芽 1
1.1.3 荞麦的研究现状 2
1.2 燕麦简介 2
1.2.1 燕麦的食用价值 3
1.2.2 燕麦研究现状 3
1.3 研究目的和意义 3
2实验器材与过程 5
2.1 原料与试剂 5
2.2 仪器与设备 6
2.3 胚芽乳的制备工艺流程 6
2.4 胚芽乳饮料的制作 6
2.4.1 荞麦种子的萌发 6
2.4.2 磨浆 6
2.4.3 过滤 7
2.4.4 酶解 7
2.4.5 混合 7
2.4.6 稳定剂的确定 7
2.4.7 均质 7
2.4.8 灭菌灭酶 7
2.4.9 冷却 8
2.4.10 接种 8
2.4.11 发酵 8
2.4.12 后熟 8
2.4.13 饮料的配制 8
2.5 各物质含量的测定 9
2.5.1 黄酮测定 9
2.5.2 蛋白质测定 9
2.5.3 总糖含量测定 10
2.5.4 GABA测定 10
2.5.5 β-葡聚糖的测定：刚果红法 11