苦荞壳复合饮料的研制  

Study on Preparation of Buckwheat Shell Composite Drinks

作　　者：胡建平[1] 

机构地区：[1]西昌学院轻化工程学院,四川西昌615013

出　　处：《粮食科技与经济》2013年第3期54-57,共4页Food Science And Technology And Economy

基　　金：四川省教育厅课题"苦荞麦气流膨化技术及综合利用研究"资助(12ZB121)

摘　　要：以苦荞壳为基料,以何首乌、银杏、黄精为营养辅料,探讨苦荞壳浸提工艺条件和超滤澄清浸提液的最佳条件以及苦荞壳复合饮料的配制工艺条件。实验表明,苦荞壳浸提工艺为:浸提温度50℃,固液比1∶10,浸提时间90 min。利用超滤技术制定苦荞壳浸提液的最佳澄清条件为:pH值8.0,温度45℃,压力30 kPa。复合饮料最佳配方为苦荞壳浸提液40 mL,蔗糖用量3.00 g/100mL、柠檬酸用量0.10 g/100mL。Experiment with buckwheat shell base makings,in radix polygoni muhiflori, ginkgo, yellow fine for nutrition trims, explore buckwheat shell leaching mention process conditions,uhrafiltration clarification leaching solution of optimal condi- tions and buckwheat shell composite drinks configuation craft conditions.Experiments show that the leaching mention process conditions of buckwheat shell is that：50% temperature baptized mention,Solid-liquid ratio 1：10,90min baptized mention time.Using ultrafiltration technology formulation buckwheat shell leaching solution of optimal clarified conditions is pH value of 8.0, temperature for 45℃,pressure for 30kPa.

关 键 词：苦荞壳 超滤 复合饮料 

分 类 号：R151[医药卫生—营养与食品卫生学]