苦荞可溶性膳食纤维素营养饮品研制  

Development of tartary buckwheat soluble dietary fiber nutrition beverage

作　　者：魏决 谢贞建 赵刚 郭玉蓉[2] WEI Jue;XIE Zhen-jian;ZHAO Gang;GUO Yu-rong(College of Pharmacology and Biotechnology,Chengdu University,Chengdu 610106,Sichuan,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,Shaanxi,China)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《粮食与油脂》2020年第1期40-43,共4页Cereals & Oils

摘　　要：以苦荞可溶性膳食纤维(SDF)和黑苦荞米为原料,运用模糊数学、感官评价及正交试验方法得到苦荞可溶性膳食纤维营养饮品的生产工艺,结果表明:最佳配比为苦荞米焙炒温度110℃、时间3 min、炒制苦荞米与浸取热水的比例1∶6.67、苹果多酚0.10%、羧甲基纤维素钠0.08%。研制出的苦荞可溶性膳食纤维饮品营养丰富、风味浓郁。The processing technology of nutritional tartary buckwheat soluble dietary fiber beverage,using soluble dietary fiber(SDF)and black tartary buckwheat kernel as raw materials,was optimized by fuzzy mathematics,sensory evaluation and orthogonal test.The results showed that the optimal processing conditions were as follows:the baking temperature of black tartary buckwheat kernel 110℃,3 min,the ratio of baking black tartary buckwheat rice to soaking hot water 1∶6.67,apple polyphenol 0.10%,sodium CMC 0.08%.The tartary buckwheat soluble dietary fiber drink was rich in nutrition and flavor.

关 键 词：苦荞麦 麸皮 可溶性膳食纤维 感官评价 饮品 

分 类 号：TS218.1[轻工技术与工程—粮食、油脂及植物蛋白工程]