Study on the preparation of highland barley green beverage

doi:10.13386/j.issn1002-0306.2013.03.040

Study on the preparation of highland barley green beverage[J]. Science and Technology of Food Industry, 2013, (03): 220-222. DOI: 10.13386/j.issn1002-0306.2013.03.040

Citation:

Study on the preparation of highland barley green beverage[J]. Science and Technology of Food Industry, 2013, (03): 220-222. DOI: 10.13386/j.issn1002-0306.2013.03.040

Citation:

Study on the preparation of highland barley green beverage[J]. Science and Technology of Food Industry, 2013, (03): 220-222. DOI: 10.13386/j.issn1002-0306.2013.03.040

Study on the preparation of highland barley green beverage

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The effect factors of preparing highland barley green beverage were investigated in detail according to orthogonal experimental design and sensory evaluation.Finally, the optimum technical conditions were determined as follows:extract time 3h, extract temperature 90℃, dosage of flocculants 1.50g /100g, flocculation temperature 50℃, flocculation time 40min.And the best dosage of additives were as follows:2.00g /100g of fructose, 3.00g /100g of xylitol, 0.30g /100g of honey, 0.10g /100g of ethyl maltol, 0.04g /100g of citric acid, 0.02g /100g of glycine, 0.02g /100g of salt.

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Science and Technology of Food Industry

Study on the preparation of highland barley green beverage

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