荞麦芽烫漂条件的优化及其全价饮料的配方研究

Study on Optimization of Blanching Conditions of Buckwheat Buds and Formula of Comprehensive Nutrition Beverage

本论文采用三因素三水平的正交试验,得到荞麦芽烫漂的最佳条件为烫漂温度为70℃,烫漂时间为6min,烫漂液浓度为0.2%。采用四因素三水平的正交试验,得到荞麦芽全价饮料的最佳配方为荞麦芽汁添加量为40%;白砂糖添加量为8%;柠檬酸添加量为0.16%;蜂蜜添加量为0.5%。

Optimum blanching conditions of buckwheat buds were obtained by L9（33） orthogonal experiment as fol-lows： blanching temperature 70℃, blanching time 6rain and blanching solution 02%. Comprehensive Nutrition Bever-age were optimized by L9（34） orthogonal experiment. And optimum formula was as follows： buckwheat bud juice addi-tion 40%, white granulated sugar addition 8%, citric acid addition 0.16% and honey addition 0.5%.