甜荞澄清饮料工艺优化及品质评价  

Process optimization and quality evaluation of common buckwheat clarified beverage

作　　者：李云龙 刘璇 赵一迪 刘媛 王健 LI Yun-long;LIU Xuan;ZHAO Yi-di;LIU Yuan;WANG Jian(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China;Hebei North University,Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,Zhangjiakou 075000,Hebei,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031 [2]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000

出　　处：《粮食与油脂》2023年第2期125-128,共4页Cereals & Oils

基　　金：国家级大学生创新创业计划项目(202210092003);张家口市重点研发计划项目(1911016-C);国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2);山西省重点研发计划项目(201903D211006)。

摘　　要：以甜荞麦为主要原料制备甜荞澄清饮料。在单因素试验的基础上,通过正交试验优化甜荞澄清饮料的工艺参数,并对制备的饮料进行品质评价。结果表明:甜荞澄清饮料最佳工艺参数为浸泡时间2.33 h、焙烤温度180℃、焙烤时间7 min、浸提料液比1∶20(g/mL),在该工艺条件下制得的甜荞澄清饮料适口醇厚,具有甜荞麦独特的香气。Common buckwheat clarified beverage was prepared with common buckwheat as main raw material.On the basis of single factor experiment,the process parameters of the clarified beverage were optimized by orthogonal experiment,and the quality of the prepared beverage was evaluated.The results showed that the optimal process conditions of the beverage were soaking time 2.33 h,baking temperature 180℃,baking time 7 min and ratio of extract to liquid 1∶20(g/mL).Under these conditions,the clarified beverage of common buckwheat was tasted delicious and mellow,with common buckwheat unique aroma.

关 键 词：甜荞麦 饮料 工艺参数 品质评价 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]