藜麦果肉饮料生产工艺研究  

Study on processing technology of quinoa pulp beverage

作　　者：孟晶岩 栗红瑜 张倩芳 李敏 MENG Jing-yan;LI Hong-yu;ZHANG Qian–fang;LI Ming(Institute of Farm Products Process Utilization,Shanxi Academy of Agricultural Science,Shanxi Key Laboratory of Characteristic Agricultural Product Processing,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西省农业科学院农产品加工研究所特色农产品加工山西省重点实验室

出　　处：《粮食与油脂》2019年第10期32-36,共5页Cereals & Oils

基　　金：山西省重点研发计划项目(201603D221032-2);山西省农业科学院特色产业重点研发项目(YCX2018D2T07);山西省农业科学院特色产业重点研发项目(YCX2019T06)

摘　　要：以藜麦、苹果为主要原料,探究藜麦果肉饮料的生产工艺条件和最佳配方。通过单因素和正交试验确定了藜麦果肉饮料的最佳工艺条件:藜麦添加量50%、烘干温度50℃、果肉含量30%、蔗糖15%、柠檬酸0.08%,该饮料具有藜麦的品质和营养,生产的藜麦果肉饮料,麦香可口,食用方便,具有营养、保健的功能。Using quinoa and apple as raw materials,optimal processing technology and parameters of quinoa fruit beverage were investigated by single-factor and orthogonal test.The optimal processing parameters of quinoa fruit beverage were as follows:quinoa 50%,drying temperature 50℃,pulp 30%,sucrose 15%,citric acid 0.08%.The beverage has the nutrition of quinoa.The quinoa pulp beverage possesses properties of wheat flavor,convenient eating,good nutrition and health-keeping.

关 键 词：藜麦 果肉饮料 正交试验 

分 类 号：TS275.9[轻工技术与工程—农产品加工及贮藏工程]