摘要
研究了用决明子、脱脂奶粉、大豆芽、小麦等加工咖啡味乳饮料的最佳组合及加工的最适工艺条件。试验结果表明:决明子、大豆芽烘烤,小麦炒炭,粉碎,分别以决明子2g、大豆芽1.5g、小麦0.6g的比例加入水中,在95℃下恒温浸提1h,过滤,再溶入脱脂奶粉3g,可得到色泽纯厚、苦味适中、易消化吸收、具有咖啡的口感和风味但不含咖啡因的饮料。
The optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed, skimmed milk powder, soybean sprout and wheat were studied. The results indicated that after cassia seed and soybean sprout were roasted and wheat was carbonized by stir-frying and then crashed, they were added to water at the ratio of 2g ： 1.5g ： 0.6g and extracted at 95℃ for 1h; after filtration, 3g skimmed milk powder was added. A beverage with coffee flavour but containing no caffeine was obtained, which was fully coloured, mildly bitter and easily digested.
出处
《饮料工业》
2008年第1期23-25,共3页
Beverage Industry
关键词
咖啡乳饮料
脱脂奶粉
决明子
豆芽
milk beverage imitating flavour of coffee
skimmed milk powder
cassia seed
soybean sprout
