青稞苗饮品研制  

The Preparation of Highland Barley Green Beverage

作　　者：陈元涛[1,2] 段黎昊[1,2] 张炜[1] 洪美花[1,2] 王婧[1,2] 范燕青 哈文秀[1] 

机构地区：[1]青海师范大学化学系,青海西宁810008 [2]互助青稞研究与开发中心,青海西宁810008

出　　处：《食品研究与开发》2012年第5期63-66,共4页Food Research and Development

基　　金：青海省重点科技攻关项目(2007-N-120);科技部科技人员服务企业行动项目(2009GJG20017);教育部"新世纪优秀人才"支持计划(NCET-07-0476)

摘　　要：采用青稞苗为原料,对制备饮品的提取条件、澄清条件和调配等进行详细考察。通过正交设计试验和感官综合评价,最终确定最佳工艺为,提取时间2 h,提取温度90℃;絮凝剂用量1.5%,絮凝温度50℃,絮凝时间40 min;最佳配方为:果葡糖浆2.00%,木糖醇3.00%,蜂蜜0.30%,乙基麦芽酚0.10%,柠檬酸0.04%,甘氨酸0.01%,食盐0.02%。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.The extract time were 2 h,the extract temperature was 90 ℃,the dosage of flocculants was 1.50 %,the flocculation temperature was 50 ℃,the flocculation time was 40 min;And the best dosage of additives was also concluded,2.00 % of fructose,3.00 % of xylitol,0.30 % of honey,0.10 % of ethyl maltol,0.04 % of citric acid,0.01 % of glycine and 0.02 % of salt were added to the beverage.

关 键 词：青稞 饮品 澄清 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]