全谷物包埋爆爆珠植物饮配方的研制  

Preparation and Technological Characterization of Whole Grain Embedded Explosive Bead Plant Drink

作　　者：孙佳宁 董生忠[1] 涂向辉[1] 白鸽[1] 朱晶[1] SUN Jianing;DONG Shengzhong;TU Xianghui;BAI Ge;ZHU Jing(Shenyang Normal University,110034 Shenyang,China)

机构地区：[1]沈阳师范大学,沈阳110034

出　　处：《粮食加工》2024年第3期56-59,共4页Grain Processing

基　　金：2024年度辽宁省经济社会发展研究课题《大食物观背景下辽宁构建多元化食物供给体系研究》课题项目阶段性成果(2024lslybkt-018);沈阳师范大学2023年大学生创新创业训练计划(校级)项目阶段性成果(x202310166054)。

摘　　要：以全谷物玉米和紫薯为爆爆珠制作原料,采用单因素-正交试验对全谷物包埋爆爆珠植物饮的配方进行研究和优化。结果表明,玉米爆爆珠对全谷物包埋爆爆珠植物饮品质影响最大,其次是柳芽茶添加量,白砂糖添加量对全谷物包埋爆爆珠植物饮品质影响最小。制作全谷物包埋爆爆珠植物饮的最佳配方为柳芽茶添加量4.0 g,纯净水添加量100 mL,玉米爆爆珠添加量6.0 g、紫薯爆爆珠添加量4.0 g、白砂糖添加量4.0%。This article uses whole grain corn and purple potato as raw materials for making explosive beads,and uses single factor orthogonal experiment to study and optimize the formula of whole grain embedded explosive bead plant drink.The experimental results show that corn explosion beads have the greatest impact on the quality of whole grain embedded explosion bead plant drinks,followed by the amount of Liuya tea added,and the amount of sugar added has the least impact on the quality of whole grain embedded explosion bead plant drinks.The optimal formula for making whole grain embedded explosive bead plant drink is 4.0 g of willow bud tea,100 mL of pure water,6.0 g of corn explosive bead,4.0 g of purple potato explosive bead,and 4.0%of sugar.

关 键 词：爆爆珠 柳芽茶 玉米 紫薯 正交试验 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]