青稞含汽饮料加工工艺配方及优化  

Production Process Formulation and Optimization of Highland Barley Containing Steam Beverage

作　　者：阎莹莹 于翠翠 陈锋 胡赟 张文会 YAN Yingying;YU Cuicui;CEHN Feng;HU Yun;ZHANG Wenhui(Institute of Agri-products Development and Food Sciences(IAPDFS),Xizang Academy of Agriculture and Animal Husbandry Sciences(XZAAAS),Lhasa Xizang 850000,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《西藏农业科技》2025年第1期62-66,共5页Tibet Journal of Agricultural Sciences

基　　金：2024年国家大麦青稞产业技术体系项目(CARS-05)。

摘　　要：以青稞提取液为主要原料,考察阿拉伯糖、白砂糖、麦芽糊精、柠檬酸钠及稳定剂添加量对青稞含汽饮料品质的影响,以感官评分和可溶性固形物含量为指标筛选最优水平进行正交试验,确定青稞含汽饮料配方。结果表明:青稞含汽饮料最佳配方:柠檬酸钠添加量为0.025%、白砂糖糖粉添加量为4.00%、麦芽糊精添加量为5.40%、稳定剂添加量为0.04%及阿拉伯糖添加量为0.020%。此法所得青稞含汽饮料酸甜可口、颜色淡黄,能够有效保留青稞熟粉的独特香味,且无沉淀杂质。Taking highland barley extract as the main raw material,the effects of arabinose,granulated sugar,maltodextrin,sodium citrate and stabilizer on the quality of beverage were investigated.The optimal level was screened by orthogonal test with sensory score and soluble solids content as indicators to determine the formula of highland barley steam-containing beverage.The results showed that the optiminal formula for the highland barley beverage was as follows:sodium citrate 0.025%,sugar powder 4.00%,maltodextrin 5.40%,stabilizer 0.04%and arabinose 0.020%.The steam-containing beverage was sour,sweet and delicious,with light yellow color,which can effectively retain the unique aroma of highland barley cooked powder,and has no precipitated impurities.

关 键 词：青稞 含汽饮料 加工工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]