大麦若叶固体饮料的研究

The study on barley leaves powder solid beverages

以大麦若叶粉、抹茶粉等为主要原料,研制了一种大麦若叶固体饮料。通过单因素实验研究了大麦若叶粉粒度及其添加量、调味剂筛选及添加量、菊粉、魔芋粉和三氯蔗糖对产品感官品质的影响,并采用正交实验确定了固体饮料的最佳组合。结果表明:大麦若叶粉的粒度为300目,每包添加量为3g;最佳调味剂为抹茶粉,添加量为15%;菊粉为8%;魔芋粉为3%,三氯蔗糖为25mg,木糖醇为24%。该产品具有抹茶的香气、甜度适中,口感细腻且无青草腥味等良好的感官品质,具有优质膳食纤维、即冲即饮、携带方便的优点,具有较好的市场和广阔的发展前景。

Using barley leaves powder and matcha powder as main raw materials,a barley leaves powder solid beverage was developed.Single factor experiments were conducted to study the effects of barley leaves powder size and its additive amount,flavoring agent selection and its additive amount,inulin,konjac powder and sucralose on the sensory quality of the product.In addition,the orthogonal experiment was adopted to determine the optimal formula of the barley leaves powder solid beverage according to the sensory evaluation results.The result showed that the particle size of barley leaves powder was 300 mesh,and the amount of each packet was 3g.The optimal flavoring agent was matcha powder,with the amount of 15%;inulin was 8%;konjac powder was 3%,sucralose was 25mg and xylitol was 24%.This product had the good sensory quality of matcha aroma,moderate sweetness,delicate taste and no smell of grass.It had the advantages of high-quality dietary fiber,instant drink and easy to carry,and has a good market and broad development prospect.