摘要
通过测定苦荞麦萌发过程中的营养成分,确定取材时间为第6 d。通过正交试验得出苦荞麦芽饮料的最佳磨浆工艺为料液比1:4,pH 7,温度50℃,时间3 min;最佳调配工艺为m(黄原胶):m(卡拉胶)为2:1,VC添加量为0.02%,蔗糖添加量为2.75%,煮制时间为45 min。
Abstract Through determining some nutrient substance in tartary buckwheat germination, the best time for use was the 6th day. And by the orthogonal tests, the optimal parameters were determined as follows： pulping process pH 7, ratio of buckwheat bud to water 1 ： 4, 50 ℃, 3 min, and formulation process ratio ofxanthan gum to carrageenan 2：1, VC at 0.02%, sugar at 2.75%, 45 min.
出处
《食品工业》
北大核心
2013年第5期17-19,共3页
The Food Industry
关键词
苦荞麦芽
饮料
磨浆工艺
调配工艺
tartary buckwheat bud
beverage
pulping process
formulation process
