青稞苗饮品研制

基金项目:

教育部“新世纪优秀人才”支持计划(NCET-07-0476)；

详细信息

Study on the preparation of highland barley green beverage

摘要: 以青稞苗为原料饮品的提取工艺、澄清工艺与配方进行了实验研究,通过正交设计实验和感官综合评价,最终确定了最佳工艺为:提取时间3h,提取温度90℃;絮凝剂用量1.5g/100g,絮凝温度50℃,絮凝时间40min;最佳配方为:果葡糖浆2.00g/100g,木糖醇3.00g/100g,蜂蜜0.30g/100g,乙基麦芽酚0.10g/100g,柠檬酸0.04g/100g,甘氨酸0.02g/100g,食盐0.02g/100g。
- 青稞苗; /
- 饮品; /
- 澄清;
Abstract: 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.
- highland barley green;beverage;clarification; /
- undefined /
- undefined

[1]	黄碧光, 刘思衡.麦苗的营养保健价值及其开发利用[J].食品研究与开发, 2001, 10 (5) :40-42.
[2]	乔文静.麦苗的营养及制品研究[J].中国食品与营养, 2009 (7) :59-61.
[3]	武红霞, 邬飞波, 俞国琴, 等.麦绿素专用大麦品种的筛选初报[J].麦类作物学报, 2002, 22 (3) :67-70.
[4]	吴昆仑.青稞功能元素与食品加工利用简述[J].作物杂志, 2008 (2) :15-17.
[5]	臧靖巍, 阚建全, 陈宗道.青稞的成分研究及应用状况[J].中国食品添加剂, 2004 (4) :43-46.
[6]	赵超, 陈华国, 靳风云, 等.槐枝中总黄酮的含量测定[J].光谱实验室, 2010, 27 (1) :188-190.
[7]	杨文菊, 田树革, 董文杰, 等.紫外光谱法测定蜂蜜中总糖的含量[J].光谱实验室, 2007, 24 (4) :739-742.
[8]	万焱, 王启帅, 杜绍亮, 等.壳聚糖对黄芩水提液净化除杂工艺的研究[J].时珍国医国药, 2010, 21 (1) :169-170.