| 珍珠薏米乳酸发酵饮料的研究 |
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| 引用本文： | 金黎明,刘雨晴,郝苗,何煜波,夏婷,胡文忠.珍珠薏米乳酸发酵饮料的研究[J].大连民族学院学报,2011,13(5):450-453. |
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| 作者姓名： | 金黎明 刘雨晴 郝苗 何煜波 夏婷 胡文忠 |
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| 作者单位： | 1. 大连民族学院生命科学学院,辽宁大连,116605
2. 大连市产品质量监督检验所,辽宁大连,116021 |
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| 基金项目： | 基金项目:国家自然科学基金项目 |
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| 摘 要： | 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。
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| 关 键 词： | 珍珠 薏米 酶解 乳酸发酵 饮料 |
Study on the Lactic Acid Fermentation Beverage Made from Pearl and Coix Seed |
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| JIN Li-ming,LIU Yu-qing,HAO Miao,HE Yu-bo,XIA Ting,HU Wen-zhong.Study on the Lactic Acid Fermentation Beverage Made from Pearl and Coix Seed[J].Journal of Dalian Nationalities University,2011,13(5):450-453. |
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| Authors: | JIN Li-ming LIU Yu-qing HAO Miao HE Yu-bo XIA Ting HU Wen-zhong |
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| Institution: | JIN Li-ming1,LIU Yu-qing1,HAO Miao2,HE Yu-bo1,XIA Ting1,HU Wen-zhong1(1.College of Life Science,Dalian Nationalities University,Dalian Liaoning 116605,China,2.Dalian Institute of Product Quality Supervision and Inspection,Dalian Liaoning 116021,China) |
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| Abstract: | 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. |
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| Keywords: | Pearl coix seed zymohydrolysis lactic acid fermentation beverage |
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