新型糙米饮料的制作工艺研究_食品科学与工程.doc

摘要：糙米粉经过糊化后酶解、离心后取其上清液得米汤。桑叶粉、枇杷叶粉经冲泡后离心得茶汤。然后将米汤和茶汤以一定比例混合，并添加一定的配料而研制成一种既营养又符合消费者口味的健康饮料。实验结果表明，桑叶粉（g）枇杷叶粉（g）比为1:1，茶(g)水(mL)比为1∶30，米(g)水(mL)比为1∶10 时，茶汤和米汤以1∶15混合，并添加0.02%的CMC- Na，0.02%的柠檬酸，0.1%的甜蜜素制备的饮料口感细腻润滑，入口圆润滋美，酸甜可口，回味清甜，茶香米香协调，色泽橙黄。

关键词：糙米粉、枇杷叶粉、桑叶粉、复合饮料

Abstract:Coarse rice powder was gelatinized, enzymatic hydrolyzed twice, and then centrifuged to make rice water. Mulberry leaf powder and loquat leaf powder were mixed with water, and then centrifuged to make tea brew. The tea brew and rice water were mixed in a certain proportion. Several kinds of addictives were added into the mixture drink. The results indicated that the mulberry leaf powder(g) and loquat leaf powder(g) was 1:1,that of the optimal proportion of tea (g) and water (mL) was 1∶30, that of rice (g) and water (mL) was 1∶10, that of tea brew and rice water was 1∶15. CMC - Na was added to the concentration of 0.2%, citric was added to 0.02% and Sodium Cyclamate acid was added to 0.1 %. The taste of this drink was delicious. The taste and perfume of tea and unpolished rice were harmonious. The color of the drink was orange yellow.

Key words：Coarse rice powder; Mulberry leaf powder; loquat leaf powder; Com pound beverage

　　　桑叶为桑属植物桑树的叶子，历代中医文献对其功能多有记载，认为其具有疏散风热、清肺润燥、平肝明目、凉血止血的功用。近年来，人们对桑叶的化学成分、生理功能进行了研究，发现桑叶营养丰富，含有人体必需的氨基酸、维生素、无机盐、黄酮、生物碱等多种功能成分，具有降血糖、降血脂、降血压、抗炎、抗衰老、抗肿瘤等功效。桑在我国种植面积广，各省均有分布，这为对桑叶的研究和利用提供了丰富的物质基础。

本研究以糙米粉、桑叶粉和枇杷叶粉为主要原料，采用酶处理等加工工艺，研究和开发适合中国人口味的复合糙米饮料，不仅为消费者提供了天然的新产品，而且可以扩大农产品的综合利用途径，提高其附加值。