苦荞浓浆饮料稳定性技术研究  

Study on the stability technology of tartary buckwheat thick beverage

作　　者：李琪 李云龙 李红梅[1] 程哲 胡俊君 LI Qi;LI Yun-long;LI Hong-mei;CHENG Zhe;HU Jun-jun(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,Shanxi,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

出　　处：《粮食与油脂》2023年第3期114-118,共5页Cereals & Oils

基　　金：山西省重点研发计划项目(201903D211006);国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2)。

摘　　要：以苦荞为主要原料制备苦荞浓浆饮料。在单因素试验的基础上,以离心沉淀率为考察指标,通过正交试验优化苦荞浓浆饮料的配方工艺,并分析均质条件对产品稳定性的影响。结果表明:最佳工艺为以浓浆饮料质量为基准,苦荞添加量4.37%、燕麦添加量1.88%、复合稳定剂中增稠剂(结冷胶与羧甲基纤维素钠质量比9∶1)添加量0.150%、乳化剂(蔗糖酯与三聚甘油单硬脂酸酯质量比1∶9)添加量0.150%、抗老化剂(三聚磷酸钠)添加量0.03%,均质条件为20 MPa连续均质2次,此工艺制备的苦荞浓浆饮料具有较好的稳定性,且组织状态及口感最佳。Tartary buckwheat thick beverage was prepared with tartary buckwheat as the main raw material. On the basis of single factor test, taking centrifugal sedimentation rate as the inspection index, the formula and technology of tartary buckwheat thick beverage were optimized by orthogonal test, and the influence of homogenization conditions on the stability of the product was analyzed. The results showed that the best process was based on the mass of thick beverage, the addition amount of tartary buckwheat was 4.37 %, the addition amount of oats was 1.88 %, the addition amount of thickening agent(gelan gum and sodium carboxymethyl cellulose mass ratio 9 ∶1) was 0.150 %, the addition amount of emulsifier(sucrose ester and triglyceride monostearic acid mass ratio 1 ∶9) was 0.150 %, the addition amount of anti-aging agent(sodium tripolyphosphate) was 0.03 %, and the homogenization condition was 20 MPa for two consecutive homogenizations. The tartary buckwheat thick beverage prepared by this process has good stability, the best texture and taste.

关 键 词：苦荞 浓浆饮料 稳定性 复配稳定剂 高压均质 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]