摘要
【目的】为了解决苦荞芽粉饮料稳定性、口感不好等问题,并且为苦荞市场开发提供依据。【方法】利用单因素试验和顶空固相微萃取结合气质联用仪研究了苦荞芽粉饮料配方工艺和产品芳香成分。【结果】以感官评价和离心沉淀率为考察指标,苦荞芽粉饮料工艺配方为:2.0%茉莉花茶、1.2%阿拉伯糖、0.05%海藻酸钠添加量,此条件下苦荞芽粉饮料口感最好、无苦味、微甜,稳定性较好,离心沉淀率为0.26%;通过固相微萃取-气质联用仪分析饮料中的芳香物质共有25种,主要为芳樟醇、樟脑,苦荞芽饮料具有一定的花香、薄荷、香草的综合香味,有效的掩盖了苦荞的苦味。【结论】研究可以丰富苦荞芽的产品种类,拓展苦荞芽的发展空间。
[Objective]Tartary buckwheat sprouts can not only solve the problem of excessive anti-nutritional factors such as protease inhibitors, but also has high value and broad market. [Methods]In this paper, different ingredients of tartary buckwheat sprout powder beverage and aromatic components are studied.[Results]Based on sensory evaluation and centrifugal sedimentation rate, the technology of tartary buckwheat sprout powder beverage was optimized. The most suitable formula is: 2.0% jasmine tea, 1.2% arabinose, and 0.05% sodium alginate. The buckwheat sprout powder beverage has the best taste, no bitter taste, slightly sweet, and the centrifugal precipitation rate is 0.26%. There are 25 kinds of aromatic substances in the beverage analyzed by HS-SPME-GC-MS, mainly linalool and camphor. Jasmine tartary buckwheat drink has a certain floral, mint and vanilla scent, which can effectively cover up the bad taste of tartary buckwheat.[Conclusion]The research aims to provide ideas for the development of tartary buckwheat sprout powder beverage, and the product varieties of tartary buckwheat sprouts will be further enriched.
作者
魏然
马挺军
聂子涵
WEI Ran;MA Tingjun;NIE Zihan(Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China)
出处
《北京农学院学报》
2022年第2期109-112,共4页
Journal of Beijing University of Agriculture
