萌发青稞黑枸杞复合饮料的研制及稳定性研究  

Study on Preparation and Stability of Germinated Highland Barley and Lycium Ruthenicum Murr.Compound Beverage

作　　者：鲍玉花 BAO Yu-hua(Qinghai Light Industry Research Institute Co.,Ltd.,Xining 810000,China)

机构地区：[1]青海省轻工业研究所有限责任公司,青海西宁810001

出　　处：《饮料工业》2025年第2期60-66,74,共8页Beverage Industry

摘　　要：目的:以萌发青稞、黑枸杞为主要原料,研发一款极具营养、生物活性强、稳定性高的萌发青稞黑枸杞复合饮料。方法:通过单因素实验和正交试验确定萌发青稞黑枸杞复合饮料的最佳配方和不同稳定剂的最优添加量。结果:萌发青稞黑枸杞复合饮料最佳配方为:以饮料质量100g计,黑枸杞粉添加量0.25%、木糖醇添加量3.0%,柠檬酸添加量0.035%,食盐添加量0.010%。最佳复配稳定剂配方为:以饮料体积100mL计,羧甲基纤维素钠添加量0.10%,果胶添加量0.06%,分子蒸馏单甘脂添加量0.06%,蔗糖酯添加量0.07%。结论:以该配方制得的萌发青稞黑枸杞复合饮料呈紫色,酸甜适中,组织状态均匀,稳定性较好,具有青稞和黑枸杞的独特气味,具有较高的生产应用价值。Purpose:A highly nutritious,biologically active,and stable compound beverage was developed using germinated highland barley and Lycium ruthenicum Murr.as the main raw materials.Methods:Single factor and orthogonal experiments were used to determine the optimal formula and optimal dosage of different stabilizers.Results:The optimal formula was calculated as follows:based on a beverage quality of 100g,the addition of Lycium ruthenicum Murr.powder was 0.25%,xylitol was 3.0%,citric acid was 0.035%,and salt was 0.010%.The optimal compound stabilizer formula:based on a beverage quality of 100g,addition of sodium carboxymethyl cellulose was 0.10%,pectin was 0.06%,molecular distilled monoglyceride was 0.06%,and sucrose ester was 0.07%.Conclusions:The compound beverage prepared with this formula was lavender,with moderate acidity and sweetness.Its texture was homogenous and had good stability.Moreover,it had a unique aroma of barley and Lycium ruthenicum Murr.

关 键 词：饮料 青稞 黑枸杞 萌发 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]