食品工业科技2018，Vol.39Issue(1)：177-182,6.DOI:10.13386/j.issn1002-0306.2018.01.033
黄豆荞麦固态饮料配方的优化
Optimization of formula of soybean buckwheat solid beverage
摘要
Abstract
A soybean buckwheat solid beverage was developed with the buckwheat flour as a major material with the addition of soybean flour,xylitol,compound additive,which was convenient to carry,instant drink,rich in nutrition and delicate taste.Through single factor experiment,orthogonal experiment and the comprehensive quality evaluation for soybean buckwheat solid beverage,the best comprehensive quality formula and the brewing temperature of soybean buckwheat solid beverage were determined.The experimental results showed that the factors influencing the comprehensive quality of soybean buckwheat solid beverage were buckwheat flour,soybean flour,xylitol and compound additive in turn.The best comprehensive quality formula of soybean buckwheat solid beverage were as follows:buckwheat flour was 7.17 g,soybean flour was 0.16 g,xylitol was 1.59 g,compound additive was 0.07 g,the total weight was 9 g.The sensory score reached 88,the stability index X value reached 1.38,the color AE* value reached 8.61,the viscosity value reached 0.011 Pa· s,the final comprehensive quality score reached 49.9.The best brewing temperature of the best comprehensive quality formula of soybean buckwheat solid beverage was 80 ℃.关键词
荞麦/固态饮料/综合品质评价/配方Key words
buckwheat/solid beverage/comprehensive quality evaluation/formula分类
轻工纺织引用本文复制引用
童晓萌,柴春祥..黄豆荞麦固态饮料配方的优化[J].食品工业科技,2018,39(1):177-182,6.基金项目
国家级大学生创新创业训练计划项目(201410069043). （201410069043）
