大豆和麦胚芽挤压加工咖啡替代物的初步研究  

Primary study on coffee substitute prepared by extrusion of wheat germ and soybean

作　　者：陶诚[1] 陈聪[1] 凌岳峰[1] 李共国[1] 

机构地区：[1]浙江万里学院宁波市农品加工技术重点实验室,宁波315100

出　　处：《食品科技》2009年第1期143-145,共3页Food Science and Technology

摘　　要：用1∶1(w/w)烘烤过的麦胚芽和大豆混合粉,经双螺杆高温挤压加工,其挤出物的色泽和感官评价与市售咖啡相近,具有咖啡样的浓郁香气,并带有苦味的口感。物料配比、加水量的浸提条件分别对咖啡替代物感官品质和得率均有明显的影响(p<0.1)。物料配比A2和A3之间咖啡替代物的感官评分、加水20倍和10倍之间咖啡替代物的浸提得率均有明显的差异(p<0.20)。Coffee substitute prepared by extrusion of wheat germ and soybean were studied with referent indexes of sensory characteristics. The results showed that the colour of product which mixture of roasted wheat germ and soybean 1：1 （w/w） by twin-screw extrusion processing was approached real coffee, and had odour quality attributes like real coffee. ANOVA analyse showed： the extraction conditions of material percentage, extracting water times had clear influence on the sensory evaluation and extraction yield of coffee substitute respectively（p〈0.1）. Multiple comparison showed： there had obvious difference of sensory evaluation of coffee substitute between material percentage A2 and A3, and obvious difference of extraction yield between extracting water times 20 and 10（p〈0.20）.

关 键 词：麦胚芽 大豆 挤压加工 咖啡替代物 感官评价 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]