苦荞低脂低糖核桃乳饮料的工艺优化  

Preparation of buckwheat low-fat low sugar walnut milk beverage

作　　者：徐素云[1,2] 罗昱[1,2] 姚敏[1,2] 龚攀[1,2] 丁筑红[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州农畜产品贮藏加工重点实验室,贵州贵阳550025

出　　处：《食品与发酵工业》2014年第7期246-250,共5页Food and Fermentation Industries

基　　金：贵州省科技重大专项(No.黔科合重大专项字[2011]6011号)

摘　　要：以核桃粕、苦荞粉为主要原料,通过感官评定和正交实验,确定苦荞低脂低糖核桃乳的最优配方及工艺参数。结果表明:饮料最佳配比为核桃粕汁28%、熟苦荞粉1.5%、蔗糖3%、赤藓糖醇2.8%;稳定剂为CMC-Na0.05%、黄原胶0.12%、海藻酸钠0.08%。该工艺获得产品色泽佳,风味浓郁,低脂低糖,营养丰富。This paper was studied to the producing technology of buckwheat low-fat low sugar walnut milk, taking walnut dregs and Buckwheat power as main raw material. The parameters of processing technology were determined through orthogonal tests and sensory evaluation. The results showed that the optimal formula of buckwheat low-fat low sugar walnut milk was with 28% walnut dregs juice, l. 5% Cooked buckwheat powder ,3% sucrose and2.8% erythri- tol. And the product with good taste and flavor was obtained, whose best stabilizer for the beverage was 0.05% CMC- Na, 0.12% xanthan gum and 0.08% sodium alginate.

关 键 词：核桃粕 苦荞 低脂 低糖 饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]