摘要
以青稞苗为原料饮品的提取工艺、澄清工艺与配方进行了实验研究,通过正交设计实验和感官综合评价,最终确定了最佳工艺为:提取时间3h,提取温度90℃;絮凝剂用量1.5g/100g,絮凝温度50℃,絮凝时间40min;最佳配方为:果葡糖浆2.00g/100g,木糖醇3.00g/100g,蜂蜜0.30g/100g,乙基麦芽酚0.10g/100g,柠檬酸0.04g/100g,甘氨酸0.02g/100g,食盐0.02g/100g。
The effect factors of preparing highland barley green beverage were investigated in detail according to orthogonal experimental design and sensory evaluation.Finally,the optimum technical conditions were determined as follows：extract time 3h,extract temperature 90℃,dosage of flocculants 1.50g /100g,flocculation temperature 50℃,flocculation time 40min.And the best dosage of additives were as follows：2.00g /100g of fructose,3.00g /100g of xylitol,0.30g /100g of honey,0.10g /100g of ethyl maltol,0.04g /100g of citric acid,0.02g /100g of glycine, 0.02g /100g of salt.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期220-222,227,共4页
Science and Technology of Food Industry
基金
教育部"新世纪优秀人才"支持计划(NCET-07-0476)
关键词
青稞苗
饮品
澄清
highland barley green
beverage
clarification
