摘要
运用混料设计与感官分析进行多种果蔬杂粮复合超微粉速溶饮料研究。结果表明:最优配方为甘蓝粉50%、紫薯粉20%、燕麦粉12%、银耳粉12%、柠檬粉6%。所得饮料色泽呈明亮紫色。果蔬气味较为调和,香气浓郁,口感爽滑,酸甜适中,质地较均匀少沉淀;复合粉中钙与维生素C含量较高,分别达到272 mg/100 g与120 mg/100g,具有一定的抗氧化能力。
The mixture design tests and sensory analysis were applied in investigation of mixed fruit-vegetable and grain superfi ne instant-beverage. The results showed that the optimal formulas were as follows： cabbage powder 50%, purple potato powder 20%, oats powder 12%, tremella powder 12% and lemon powder 6%. The colour of the beverage was bright purple. Scent of the fruits-vegetables was bit mild, with rich fragrance, smooth taste, moderate sour and sweet, and the texture was even with less precipitation. The contents of calcium and vitamin C in the compound instant superfine powder were 272 mg/100 g and120 mg/100 g, respectively. In addition, the compound superfi ne powder had good antioxidant activity.
作者
陈玉婷
赵晓燕
张晓伟
刘红开
CHEN Yu-ting;ZHAO Xiao-yan;ZHANG Xiao-wei;LIU Hong-kai(Department of Food and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, Shandong, Chin)
出处
《粮食与油脂》
北大核心
2018年第5期48-51,共4页
Cereals & Oils
基金
国家自然科学基金(21406133)
国家科技支撑计划(2015BAD29B00)
山东省农业厅庆云县农产品加工技术服务平台科技攻关项目(YFDDZ-ZG-15L-C06062)
关键词
复合超微粉
速溶饮料
混料设计
抗氧化性
compound superfine powder
instant beverage
mixture design
antioxidant property
