苦荞芽苗固体功能饮料的研究

Study on Solid Functional Beverage of Buckwheat Sprouts

以苦荞种子作为主要实验材料培养使其萌发获得苦荞芽苗,再辅助添加山楂果、葛根粉、木糖醇、麦芽糊精等材料研制一款具有降血压、降血糖等保健功能的复合固体功能饮料。拟先通过单因素实验确定产品的配方,再用响应面分析实验进行优化,最后对产品的黄酮含量、酸度、色泽等指标进行测定。实验结果表明,苦荞芽苗粉在200℃条件下烘烤熟化10 min感官质量最优;苦荞芽苗复合固体功能饮料的最佳配方如下:苦荞芽苗粉与山楂粉添加量之比为2∶1;葛根粉添加量为12%,木糖醇添加量为20%,麦芽糊精添加量为8%。产品的总黄酮含量为1480 mg/100 g DW;有效酸度(pH值)为4.17;产品色泽偏黄绿色且饱和度高。

The seeds of Tartary buckwheat were cultivated as the main test materials to obtain the shoots of Tartary buckwheat,and then hawthorn fruit,kudzu powder,xylitol,maltodextrin and other materials were added to develop a composite solid functional drink with health care functions such as lowering blood pressure and blood sugar.The formula of the product was determined by single factor experiment,then optimized by response surface analysis experiment,and finally the flavonoid content,acidity,color and other indexes of the product were measured.The experimental results showed that the sensory quality of Tartary buckwheat was the best at baking and curing for 10 min at 200℃.The best formula of Tartary buckwheat shoots composite solid energy drink was as follows:the ratio of the amount of Tartary buckwheat shoots to hawthorn powder is 2∶1;Pueraria powder,xylitol and maltodextrin were added at 12%,20%and 8%respectively.The total flavonoid content of the product was 1480 mg/100 g DW.Effective acidity(pH)is 4.17;The color of the product was yellowish green and the saturation was high.