甜荞澄清饮料工艺优化及品质评价

Process optimization and quality evaluation of common buckwheat clarified beverage

以甜荞麦为主要原料制备甜荞澄清饮料。在单因素试验的基础上,通过正交试验优化甜荞澄清饮料的工艺参数,并对制备的饮料进行品质评价。结果表明:甜荞澄清饮料最佳工艺参数为浸泡时间2.33 h、焙烤温度180℃、焙烤时间7 min、浸提料液比1∶20(g/mL),在该工艺条件下制得的甜荞澄清饮料适口醇厚,具有甜荞麦独特的香气。

Common buckwheat clarified beverage was prepared with common buckwheat as main raw material.On the basis of single factor experiment,the process parameters of the clarified beverage were optimized by orthogonal experiment,and the quality of the prepared beverage was evaluated.The results showed that the optimal process conditions of the beverage were soaking time 2.33 h,baking temperature 180℃,baking time 7 min and ratio of extract to liquid 1∶20(g/mL).Under these conditions,the clarified beverage of common buckwheat was tasted delicious and mellow,with common buckwheat unique aroma.