大麦苗苦瓜梨汁复合饮料的研发  

Research and Development of Compound Beverage of Barley Seedling,Balsam Pear and Pear Juice

作　　者：韦月平[1] 陈丽 王雪 李帅壮 高文静 杨露 WEI Yue-ping;CHEN Li;WANG Xue;LI Shuai-zhuang;GAO Wen-jing;YANG Lu(Agriculture College,Eastern Liaoning University,Dandong 118003,China)

机构地区：[1]辽东学院农学院,辽宁丹东118003

出　　处：《中国果菜》2022年第10期1-4,29,共5页China Fruit & Vegetable

基　　金：辽宁省大学生创新创业项目(D201812051059378937)。

摘　　要：大麦苗营养丰富,但大麦苗饮料有青涩味,不易被接受,在麦苗饮料中添加果蔬可以改善口感、提升品质。本研究以大麦苗、苦瓜、梨为主要原料,制备一款新型果蔬饮品,并进行工艺优化研究。结果表明,大麦苗汁40%、苦瓜汁25%、梨汁20%、白砂糖6%、柠檬酸0.2%、复合稳定剂0.02%,在此条件下得到的麦苗苦瓜梨复合饮料的感官评分最高,为91.2分,饮料制品口感纯正,风味浓郁,是一种营养保健的新型天然饮品。Barley sprouts are nutritious,but barley sprout drinks is not easy to accept for their green and astringent taste.Adding fruits and vegetables to barley seeding drinks can improve the taste and quality.In this study,a new type of fruit and vegetable beverage was prepared with barley seedling,balsam pear and pear as the main raw materials and the process optimization was studied.The results showed that the sensory score of the compound beverage of barley,balsam and pear was the highest at 40%barley juice,25%balsam juice,20%pear juice,6%sugar,0.2%citric acid and 0.02%compound stabilizer,which was 91.2.The beverage products had pure taste and strong flavor,which was a new type of natural beverage for nutrition and health care.

关 键 词：大麦苗 苦瓜 梨 复合饮料 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]