青稞蜂蜜饮料制备工艺及稳定性研究

Study on the Preparation Technology and Stability of Highland Barley Honey Drink

以蜂蜜和青稞为主要原料,采用高温α-淀粉酶酶解及均质技术制备青稞蜂蜜饮料,以感官评价为综合指标,通过单因素试验和正交试验确定蜂蜜饮料的最佳配方。结果表明,蜂蜜青稞饮料最佳配方为青稞提取液25%、蜂蜜7%、蔗糖5%、柠檬酸0.02%,以CMC作为稳定剂,最佳添加量为0.2%,以此配方制得的青稞蜂蜜饮料酸甜可口,具有青稞及蜂蜜的独特香味,放置一定时间后稳定性较好。

Using honey and highland barley as the main raw materials,high-temperatureα-amylase enzymatic hydrolysis and homogenization technology are used to prepare highland barley honey beverages.Taking sensory evaluation as index,the best formula of honey beverage was determined by single factor test and orthogonal test.The results showed that the best formula of honey highland barley beverage was 25%of highland barley extract,7%of honey,5%of sucrose and 0.02%of citric acid.Using CMC as stabilizer,the best dosage is 0.2%.The highland barley honey beverage prepared by this formula is sweet and sour,with unique flavor of highland barley and honey,and good stability after a certain period of time.