摘要
通过正交试验和感官评定的方法,对苦荞饮料的浸提、酶解和调配的工艺条件进行了优化,得出最佳的工艺条件与配比。试验显示:苦荞浸提时调节pH为7,温度55℃,浸提时间90min效果最佳;酶解温度80℃,酶解液pH6,酶解时间45min,加酶量为加水量的1.2%时效果最佳;调配时pH为6,白糖添加量为6%,单甘脂与蔗糖脂肪酸酯(8∶1)添加量0.5%,琼脂与海藻酸钠(4∶1)添加量0.3%为最佳工艺组成。
The technological conditions of extraction, enzymolysis and formulation for tartary buckwheat beverage were optimized by orthogonal experiment and sensory evaluation. The optimum process and proportion were obtained. The results showed that the most effective extraction could be achieved with pH 7, 55℃ and 90 rain; for enzymolysis, 80℃, pH 6, 45 min and 1.2% amylase in water were optimal; and the optimum formulation could be completed with pH 6, 6% sugar, 0.5% （glycerin monostearate glycerol monostearate ： sucrose fatty ester = 8 ： 1）, and 0.3% （agar-agar ： sodium alginate = 4 ： 1）.
出处
《饮料工业》
2007年第1期18-20,共3页
Beverage Industry
基金
安徽省教育厅高校自然科学研究资助项目(项目编号:2005KJ318zc)
关键词
苦荞饮料
浸提
酶解
调配
tartary buckwheat
extraction
enzymolysis
formulation
