高粱乌米饮料研制  

Development of Broomcorn Sporisorium Reilianum Beverage

作　　者：张锐[1] 石太渊[1] 于天颖[1] 李莉锋[1] 高雅[1] 

机构地区：[1]辽宁省农科院食品与加工研究所,沈阳110161

出　　处：《保鲜与加工》2008年第5期42-44,共3页Storage and Process

摘　　要：以精制的高粱乌米干粉为主要原料,在乌米浸提液制备环节上重点调查料水比对饮料品质的影响,确定出乌米最佳添加量为0.5%,通过正交试验筛选出理想的乌米饮料调配配方:白砂糖10%,苹果酸0.08%,食盐0.04%。In this experiment, superfine broomcom sporisorium reilianum powder was selected as the main material. The optimal adding amount of sporisorium reilianum powder was determined as 0.5% by studying the effect of the ratio of material to water on the quality of beverage in the step of preparation for extract from sporisorium reilianum. The best formula for optimal sporisorium reilianum beverage determined by orthogonal tests was obtained as： the sugar was 10%, the malic acid was 0.08% and the salt was 0.04%.

关 键 词：高梁乌米干粉 饮料 配方 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]