复合杂粮饮料的制备技术研究+文献综述.docVIP

复合杂粮饮料的制备技术研究+文献综述 摘要：杂粮具有各种营养成分，在发芽后更利于人体吸收各种营养物质。本文首先对杂粮种子(红豆、绿豆、花生和糜子)进行萌发实验，通过研究种子萌发后测得的发芽率、发芽势、含水率、VC、黄酮、过氧化氢酶(CAT)比活力值与其萌发时间的关系，为近一步得出最优萌发天数提供理论依据。实验结果发现种子的发芽率、发芽势随萌发天数的增长而增加，绿豆和糜子的发芽率都达到100%，绿豆的发芽势在萌发6天为0.12cm/h达到最大值；种芽的含水率几乎都是与萌发天数成正比，只有糜子例外，随着萌发时间的增加，其含水率下降了19.45%。VC含量随种子萌发时间的增加，呈持续上升趋势。而黄酮含量和CAT比活力值在萌发后的三天大多都开始呈现下降状态，绿豆在萌发的后3天黄酮含量下降最多，下降了0.00074 mg/mL。花生的CAT比活力值是4种萌发杂粮里最高的，萌发3天后最高值可达1172.39U/g。种子萌发后，其VC含量、黄酮含量、CAT比活力值都有显著提高。6098 制备饮料的条件优化以感官品质和稳定性作为指标，通过正交试验和验证试验最终确定杂粮饮料最佳调配比例：红豆萌发物32.5%，绿豆萌发物12.5%，花生萌发物10%，糜子萌发物12.5%，紫薯5%，玉米10%，百合5%，糙米5%，蔗糖3%，黄原胶0.01%，魔芋胶0.0075%，料液比为1：10，通过打浆、过滤、调配、灭菌，制作出品质优良的复合杂粮饮料。 关键词： 杂粮；萌发条件；优化；饮料 Preparation Technology of Composite Grains Beverage Abstract: Grains have a variety of nutrients, and all the nutrients were absorbed easily after germination. First of all, the seed germination of grains involved in red beans, mung beans, peanuts and panicum miliaceum were examined. Then the relationship between germination time and germination percentage, germination potentiality , the rate of water content, the content of vitamin C and flavonoids and the specific activities of CAT of grain seeds after germination is studied for finding out the best days of germination and providing a theoretical basis for reasonable utilization. Test results showed that germination percentage and germination potentiality increased with the increase in the number of germination days, and the germination percentage of both mung bean seeds and P. miliaceum reached 100%. Germination potentiality of mung bean seeds after 6 days reached the maximum at 0.12cm/h. Except for theP. miliaceum, the moisture content of shoots were almost proportional to germination days with the increase of the germination time, but it decreased 19.45%. The content of vitamin C had continued to rise with the seeds germination time increased. However, the content of flavonoids and the specific activities of CAT began to show a decline in state after three days of germination. The