苦荞复合饮料配方优化及贮藏品质研究  

Optimization of Formula and Storage Quality of Tartary Buckwheat Compound Beverage

作　　者：王涵驰 付晓燕 陈旭 WANG Hanchi;FU Xiaoyan;CHEN Xu(College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan,Hubei 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《农产品加工》2024年第10期20-24,共5页Farm Products Processing

基　　金：湖北省教育厅科学研究计划指导性项目(B2022425)。

摘　　要：以苦荞粒为原料,以浸提率为指标,考查料液比、浸提时间和浸提温度对浸提效果的影响,优化提取工艺;以苦荞浸提液为原料制作复合饮料,对其配方进行优化;以感官评价为指标,通过检测可溶性固形物含量、饮料沉淀率、菌落总数、大肠菌群、色泽等指标,考查复合饮料于25℃条件下贮藏28 d品质的变化。结果表明,苦荞最佳浸提工艺为料液比1∶10(g∶mL),浸提时间15 min,浸提温度60℃时,苦荞浸提率19.77%;苦荞陈皮复合饮料的最佳配方为苦荞浸提液用量80 mL,陈皮汁用量60 mL,白砂糖用量20 g,柠檬酸用量0.2 g时,所得的苦荞陈皮复合饮料无杂质,色泽清亮,具有苦荞陈皮的香气,口感较好;产品于25℃条件下贮藏28 d可溶性固形物和沉淀率变化平稳,可溶性固形物含量约为14.3%,沉淀率约为0.65%,菌落总数小于100 CFU/mL,大肠菌群小于3 MPN/mL,随着贮藏时间的延长,L*值、b*值呈下降趋势,a*值、ΔE呈上升趋势。In this paper,buckwheat grains were used as raw materials and extraction rate as indicators to investigate the effects of material-liquid ratio,extraction time and extraction temperature on the extraction effect,and the extraction process was optimized.Buckwheat extract was used as raw material to make compound drinks,and the formula was optimized with sensory evaluation as the index.By detecting soluble solids content,beverage precipitation rate,total number of colonies,coliform bacteria,color and other indicators,the change of quality of compound beverage stored at 25℃for 28 days was investigated.The results showed that the best extraction process of buckwheat was 1∶10(g∶mL),the extraction time was 15 min,and the extraction temperature was 60℃,the tartary buckwheat extraction rate was 19.77%.The best formula of buckwheat tangerine peel compound drink was:buckwheat tartary buckwheat extract was 80 mL,tangerine peel juice was added 60 mL,white sugar was added 20 g,citric acid was added 0.2 g,the obtained buckwheat tarthorn peel compound drink had no impurities,clear color,and had the aroma of buckwheat tarthorn peel,and a good taste;the soluble solids and precipitation rate change smoothly for 28 days when stored at 25℃,the average soluble solids content was about 14.3%,and the average precipitation rate was about 0.65%.The total number of colonies was less than 100 CFU/mL,the coliform bacteria were less than 3 MPN/mL.With the extension of storage time,the L*value and a*value showed a downward trend,with a*valueΔE was showing an upward trend.

关 键 词：苦荞 浸提率 复合饮料 可溶性固形物 沉淀率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]