应用芽类食品制备类咖啡饮料的研究  

Research on preparation of para-coffee beverage from bud-genus food

作　　者：邓放明[1] 尹华[1] 欧亦群 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《饮料工业》2002年第2期36-38,42,共4页Beverage Industry

摘　　要：探索了应用大豆芽、小麦芽、决明子、薏米等加工类咖啡饮料的最优配方和最佳工艺条件。实验结果表明 :大豆芽、小麦芽、决明子、薏米经烘干 ,焙炒 ,粉碎 ,分别按 1 0 %、 1 5 %、 2 5 %和 0 2 5 %的比例加入水中 ,在 90℃下恒温浸提 1h ,过滤后加入 8%的蔗糖 ,可得到色泽佳。The optimum formula and technological conditions for the preparation of para-coffee beverage from soybean bud, wheat bud, cassia sopneraiinn and coix lacryma-jobi L , etc were studied The results indicated that 1 0% soybean bud, 1 5% wheat bud, 2 5% cassia sopneraiinn and 0 25% coix lacryma-jobi L were added to water after drying, baking and crumbling and extracted at 90℃ for 1 h and then filtered, and that 8% sugar was added to the filtrate to get a para-coffee beverage with nice colour and pleasant flavour

关 键 词：大豆芽 小麦芽 决明子 薏米 类咖啡饮料 配方 工艺条件 产品质量 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]