本文關(guān)鍵詞：提高黑玉米全谷物飲料色素含量及穩(wěn)定性的研究　出處：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 黑玉米 色素 全谷物飲料 穩(wěn)定性

【摘要】：隨著人們生活水平的不斷提高,對膳食營養(yǎng)和保健功效的要求也不斷增強(qiáng),全谷物飲料備受青睞。全谷物飲料是保留谷物中胚乳、胚芽和皮層等幾乎全部成分加工而成的一類新型飲品,其中富含膳食纖維與多種抗氧化活性物質(zhì),具有增強(qiáng)飽腹感、延緩衰老、預(yù)防常見心腦血管疾病等功效。同比普通玉米相比,黑玉米具有更高的的營養(yǎng)價(jià)值及保健功效,其微量元素的含量可達(dá)到其他谷物的2～8倍,其中的黑玉米色素具有清除人體中的自由基,減少脂質(zhì)堆積的作用。目前我國黑玉米多用于鮮食,加工產(chǎn)品較少。市售的黑玉米飲料普遍存在黑色素含量低、產(chǎn)品穩(wěn)定性差等問題,導(dǎo)致黑玉米營養(yǎng)成分流失和資源的極大浪費(fèi)。本研究以新鮮黑玉米為原料,首先研究玉米芯色素的提取及穩(wěn)定性;其次研究利用堿處理提高玉米籽粒中色素的含量;最后優(yōu)化玉米全谷物飲料復(fù)合穩(wěn)定劑的最佳配方;并分析原料及黑玉米全谷物飲料的抗氧化活性。主要研究結(jié)果如下:1.采用酸化醇法提取黑玉米芯中的色素。以色素提取率為指標(biāo),通過單因素及正交試驗(yàn)確定玉米芯色素的最佳提取工藝為:料液比1:20,處理溫度60℃,處理時(shí)間2h,pH3.0,此條件下玉米芯色素的提取率為32.73%。2.黑玉米芯色素穩(wěn)定性的研究結(jié)果表明:該色素在不同pH值條件下依次呈現(xiàn):紅色、紫紅色、紫色、黑色、綠色和黃色;色素在酸性條件下色素較穩(wěn)定;對光、熱的穩(wěn)定性差;K+、Ga2+、Na+和Mg2+對色素的穩(wěn)定性影響不顯著(P0.05);而Cu2+和Fe3+則顯著降低色素的穩(wěn)定性(P0.05);添加蔗糖和可溶性淀粉使色素的吸光度值顯著下降(P0.05),添加檸檬酸使色素的吸光度值顯著上升(P0.05),檸檬酸對黑玉米芯色素有增色效應(yīng)。3.利用堿處理提高黑玉米籽粒中色素含量。通過單因素及響應(yīng)面試驗(yàn)優(yōu)化堿處理的最佳工藝為:NaOH濃度1.5%,處理溫度80℃,處理時(shí)間2min,此條件下色素的吸光度值為:0.77±0.00,處理后玉米籽粒的感官評分為:80.3±2.7。4.通過單因素及正交試驗(yàn)優(yōu)化黑玉米全谷物飲料復(fù)合穩(wěn)定劑的配方為:羧甲基纖維素鈉1.4‰,海藻酸鈉1.3‰,蔗糖酯0.6‰,微晶纖維素1.8‰,此條件下飲料的沉淀率為 33.07±0.13％。5.未經(jīng)堿處理及經(jīng)過堿處理的黑玉米籽粒為原料制作的黑玉米全谷物飲料吸光度分別為0.17和0.43,DPPH自由基的清除率分別為93.13%和80.57%;1%的黑玉米芯色素溶液吸光度為1.57,DPPH自由基的清除率為89.84%;加入黑玉米芯色素溶液的飲料吸光度為0.59,飲料的吸光度相比未添加色素時(shí)提高了 37.21%,DPPH自由基清除率為16.37%。6.成品黑玉米全谷物飲料外觀呈淺紫黑色,色澤均勻,口感爽滑,無明顯的分層或沉淀現(xiàn)象,并具有濃郁的黑玉米香氣。
[Abstract]:With the continuous improvement of people's living standards, the requirements for dietary nutrition and health care are increasing, and whole grain drinks are favored. Whole grain beverage is a new beverage processed from almost all components including grain, endosperm, germ and cortex. It is rich in dietary fiber and various antioxidants. It has the effects of increasing satiety, delaying senility and preventing common cardiovascular and cerebrovascular diseases. Compared with ordinary corn, black corn has higher nutritional value and health function than the common corn. Its trace elements can reach 2~8 times of other cereals. The black corn pigment has the function of scavenging free radicals and reducing lipid accumulation in human body. At present, most of the black corn in China is used for fresh food, and the processed products are less. There are many problems in the black corn beverage sold in the market, such as low melanin content and poor stability of products, which lead to the loss of black corn nutrition and the great waste of resources. In this study, fresh black corn as raw material, the extraction and the stability of the first study of corncob pigment; secondly increase content of pigment in maize grain by alkali; the best formula finally optimization corn cereal beverage compound stabilizer; antioxidant activity and analysis of raw materials and whole grain black corn beverage. The main results are as follows: 1. the pigment in black corn cob is extracted by acidification alcohol. Taking pigment extraction rate as an index, through single factor and orthogonal test, the best extraction process of corncob pigment was determined: the ratio of material to liquid was 1:20, the treatment temperature was 60 C, the treatment time was 2h, pH3.0, and the extraction rate of corncob pigment was 32.73%. Study on the stability of pigment black corncon 2. the results showed that the pigment conditions were presented at different pH values: red, purple red, purple, black, green and yellow; pigment under acidic condition is stable; the light and heat stability of K+, Ga2+, Na+; and Mg2+ did not affect the stability of the pigment significant (P0.05); while Cu2+ and Fe3+ decreased significantly the stability of pigment (P0.05); adding sucrose and soluble starch and pigment absorbance value decreased significantly (P0.05), adding citric acid to the pigment absorbance value increased significantly (P0.05), citric acid has the hyperchromic effect of black corn pigment. 3. the content of pigment in black corn grain was improved by alkali treatment. Through single factor and response surface test, the best process of alkali treatment is as follows: NaOH concentration 1.5%, treatment temperature 80 degrees, and treatment time 2min. Under this condition, the absorbance value of pigment is 0.77 + 0. After treatment, the sensory score of corn grain is 80.3 + 2.7. 4. through single factor and orthogonal test, the formula of compound stabilizer for black corn whole grain beverage is optimized: carboxymethyl cellulose sodium 1.4, 1.3 sodium alginate, 0.6 sucrose ester and 1.8 microcrystalline cellulose. Under this condition, the precipitation rate of beverage is 33.07 + 0.13%. 5. without alkali treatment and after alkali treatment of the black corn as raw material and black corn grain beverage absorbance were 0.17 and 0.43, DPPH free radical scavenging rates were 93.13% and 80.57%; the black corncon absorbance of 1% to 1.57, DPPH free radical scavenging rate was 89.84%; add black corncob pigment solution of the beverage was 0.59. The absorbance of the beverage compared to not add pigment increased by 37.21%, DPPH free radical clearance rate was 16.37%. 6. the product of black corn whole grain beverage the appearance of a purple black, uniform color, taste and smooth, no obvious stratification or precipitation phenomenon, and has the aroma of black corn.
【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS275.4

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