珍珠薏米乳酸发酵饮料的研究

研究了以珍珠和薏米为主要原料制作乳酸发酵饮料的工艺。通过正交试验,确定最佳调配组合为:蔗糖10%,香精0.1%,薏米发酵液与珍珠水解液的体积比为2∶1。对饮料的可溶性固形物、酸度、还原糖、金属元素、氨基酸含量等指标进行了测定。结果表明,还原糖质量浓度为11.9 mg.mL-1;可溶性固形物为4.6%;pH值为4.97(16.5℃时);Zn、Mg、Fe、Mn、Na、Ca、K的质量浓度分别为0.1672,5.14340,.23260,.2933,241.76,136.093,4.87μg.mL-1;Cd、Pb、Cr、Cu和Co等均未测出;且含有Asp、Thr、Ser、Glu、Gly、Ala、Val、MetI、le、Leu、Tyr、Phe、Lys、His、Arg和Pro等16种氨基酸。

Study on the Lactic Acid Fermentation Beverage Made from Pearl and Coix Seed

The technology of making lactic acid fermentation beverage with pearl and coix seed as the chief raw materials has been studied. With the help of the orthogonal test, the best formula is that sugar was 10% , essence was 0.1% , coix seed ： pearl was 2 ： 1. The properties of beverage have been tested. The results show that reducing sugar is 11.9mg/mL, the soluble solid is 4.6% , pH is 4.97 （ 16.5℃ ）. The contents of metal elements of Zn, Mg, Fe, Mn, Na, Ca, K are 0. 1672, 5. 1434, 0.2326, 0.2933, 241.76,136.09 , 34.874 ug/mL, respectively. There are no metal elements such as Cd, Pb, Cr, Cu and Co. The amino acids have been also tested. The results show that there are 16 kinds of amino acids, for exemple, Asp, Thr, Ser, Glu, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, Lys, His, Arg and Pro.