大麦若叶风味饮料的制备工艺  

Preparation Technology of Barley Leaves Flavor Beverage

作　　者：张小翠 吴宇航 侯兴慈 魏云 王改玲 

机构地区：[1]蚌埠学院食品与生物工程学院,安徽 蚌埠

出　　处：《食品与营养科学》2022年第4期340-346,共7页Hans Journal of Food and Nutrition Science

摘　　要：本课题首先以避光法培育出长约20至30厘米的嫩黄色的大麦若叶,经过采收、洗净、杀青、烘干、粉碎、过筛得到大麦若叶细粉。接着通过单因素实验探究白砂糖、大麦粉、海藻酸钠、柠檬酸、蜂蜜各自的添加量对大麦若叶风味饮料感官性评价的影响。在单因素实验的基础上,以白砂糖、大麦粉、海藻酸钠、柠檬酸做四因素三水平正交实验,通过正交优化工艺得到饮料的最佳配方为:白砂糖8 g、大麦粉3 g、海藻酸钠0.4 g、柠檬酸0.06 g、蜂蜜6 ml。This topic first cultivates tender yellow barley leaves with a length of about 20 to 30 cm by avoiding light, and obtains barley leaves fine powder after harvesting, washing, degreasing, drying, crushing, and sieving. Then through sin-gle-factor experiments to explore the effects of the respective addition of white granulated sugar, barley flour, sodium alginate, citric acid, and honey on the sensory evaluation of barley leaves flavor beverages. On the basis of single-factor experiments, four-factor and three-level orthogonal experi-ments were done with white granulated sugar, barley flour, sodium alginate, and citric acid. The op-timal formula for the beverage was obtained through orthogonal optimization process: white gran-ulated sugar 8 g, barley flour 3 g, sodium alginate 0.4 g, citric acid 0.06 g, and honey 6 ml.

关 键 词：大麦若叶 大麦粉 工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]