荞麦-马尾松花粉格瓦斯饮料风味优化  

Optimization of flavor for buckwheat-masson pine pollen Kba C

作　　者：周文美[1] 姜莹[1] 罗英[2] 赵辰路[1] 周纪廷 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]绵阳师范学院生命科学与技术学院,四川绵阳621000

出　　处：《中国酿造》2016年第1期90-94,共5页China Brewing

基　　金：贵州省科技厅重大专项(黔科合重大专项字[2012]601-5号);贵州省科技计划(黔科合农G字[2015]4003号)

摘　　要：以甜、苦荞麦和大麦芽为原料制备格瓦斯饮料,采用单因素试验和响应面分析法,通过添加蔗糖、柠檬酸和马尾松花粉对荞麦-马尾松花粉格瓦斯饮料风味进行优化。结果表明,格瓦斯饮料蔗糖添加量25 g/L、柠檬酸添加量3 g/L、马尾松花粉添加量12%。在此工艺条件下,得到荞麦-马尾松花粉格瓦斯饮料颜色呈深黄色、气味芬芳、口感润滑、风味馥郁,最终感官评分为90.14分。A kind of KbaC beverage was developed with buckwheat bud and masson pine pollen as raw material. Using single factor tests and response surface analysis, the flavor of buckwheat-masson pine pollen KbaC beverage was optimized by adding sucrose, citric acid and masson pine pollen. The results showed that the optimum conditions were sucrose content 25 g/L, citric acid content 3 g/L, masson pine pollen content 12%. Under the condition, buckwheat-masson pine pollen KbaC beverage obtained had deep yellow colour, fragrance smell, taste lubrication, fragrant flavor, and the sensory score was 90.14.

关 键 词：荞麦芽 马尾松花粉 格瓦斯饮料 风味调配 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]