基于荞麦复合型谷物饮料配方研究  

Study on Beverage Formula based on Buckwheat Compound Grain

作　　者：郑学斌[1] 韩凯 肖瑀 许睿 ZHENG Xuebin;HAN Kai;XIAO Yu;XU Rui(School of Biological Engineering,Hefei Vocational and Technical College,Hefei 238000;Anhui Zhongqing Inspection and Certification Service Co.,Ltd.,Hefei 230088)

机构地区：[1]合肥职业技术学院生物工程学院,合肥238000 [2]安徽中青检验认证服务有限公司,合肥230088

出　　处：《吉林农业科技学院学报》2022年第1期1-4,共4页Journal of Jilin Agricultural Science and Technology University

基　　金：安徽省质量工程项目(2020sxzx44,2020mooc452)。

摘　　要：为了研究营养价值较高、色泽优美、口味独特,且稳定性较佳的荞麦复合型饮料,以荞麦、薏米为主要试材,分别经过酶解取得相关汁液,同时加入适量的百香果等液汁制成口感较好的复合型谷物饮料。结果表明:荞麦百香果复合型谷物饮料最佳添加量为薏米汁35%、荞麦汁15%、百香果汁10%、木糖醇10%、柠檬酸0.03%,此配方制作的荞麦复合型谷物饮料品质颇佳,口感良好。本研究获得了薏米荞麦复合型谷物饮料的最优配方,为提高荞麦复合型谷物饮料品质提供参考依据。In order to study the buckwheat compound beverage with high nutritional value,beautiful color,unique taste and better stability,buckwheat and barley as main materials,through enzymatic hydrolysis of the relevant juice,at the same time adding appropriate passion fruit juice to make a better taste of compound cereal beverage.The results showed that the optimum supplemental levels of buckwheat passion fruit compound cereal beverage were barley juice 35%,buckwheat juice 15%,passion fruit juice 10%,xylitol 10%and citric acid 0.03%.The buckwheat compound cereal beverage made by this formula had good quality and good taste.In this study,the optimal formula of buckwheat compound grain beverage is obtained,which provides reference for improving the quality of buckwheat compound grain beverage.

关 键 词：薏米汁 荞麦汁 百香果汁 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]