本文采用正交试验研究糙米粉、燕麦粉、麦芽粉、蔗糖添加量对糙米露风味与口感的影响及卡拉胶、海藻酸钠、CMC、黄原胶对糙米露稳定性的影响，结果表明：糙米粉、燕麦粉、麦芽粉、蔗糖添加量为4%、0.5%、0.2%、6%，卡拉胶、海藻酸钠、CMC、黄原胶添加量为0.15‰、0.1‰、0.3‰、0.3‰时糙米露的风味、口感、稳定性俱佳。

Effects of the dosages of brown rice powder, oat powder, malt powder and sucrose on the taste and mouth feel of brown rice syrup and effects of the contents of carrageenan, sodium alginate, carboxy methyl cellulose (CMC) and xanthan gum on the stability of brown rice syrup were studied by orthogonal experiments in the paper. The results showed that the best contents of brown rice powder, oat powder, malt powder, sucrose, carrageenan, sodium alginate, CMC, and xanthan gum were 4%, 0.5%, 0.2%, 6%, 0.15‰, 0.1‰, 0.3‰ and 0.3‰, respectively.

广州市科技计划项目（2006U12CA011）