苦荞海带无糖复合饮料的研究

Study on a compounded sugar-free beverage of tartary buckwheat and kelp

以苦荞浸提液、脱腥海带浸提液和木糖醇为原料,采用单因素试验和正交试验的方法研制苦荞海带无糖复合饮料。在柠檬酸添加量为0.3%的基础上,确定复合饮料的最佳配比为:每100ml复合饮料中,苦荞浸提液为14ml,海带浸提液为6ml,木糖醇为6g。

Through single-factor and orthogonal experiments, a compounded sugar-free beverage was made from tartary buck- wheat extract, deodorized kelp extract and xylitol as the major materials. Based on 0.3% citric acid added, the optimum dosages of the ingredients were determined as （in 100ml of the beverage ） tartary buckwheat extract 14ml, deodorized kelp extract 6ml and xylitol 6g.