中国果菜2025，Vol.45Issue(9)：17-25,9.DOI:10.19590/j.cnki.1008-1038.2025.09.004
苦荞芽苗菜青汁固体饮料的研制及其品质分析
Development and Quality Analysis of Tartary Buckwheat Sprouts Green Juice Solid Beverage
摘要
Abstract
In order to enrich the deep processing products of tartary buckwheat sprouts,the solid beverage of tartary buckwheat sprouts green juice was developed with tartary buckwheat sprouts as raw materials.Single factor and response surface optimization experiments were used to determine the formula of mixed color fixative for tartary buckwheat sprouts,and the optimal formula of solid beverage for tartary buckwheat sprouts was determined by single factor and orthogonal experiments.In addition,the nutritional quality and antioxidant capacity of the beverage were compared with those of commercially available green juice beverages.The results showed that the best color fixative formula for sprouts was as follows:ascorbic acid 0.53 g/100 mL,citric acid 0.83 g/100 mL,EDTA-2Na 0.06 g/100 mL.The sensory quality of solid beverage of tartary buckwheat sprouts was the best when the addition of sprouts powder,erythritol,maltodextrin and ascorbic acid was 44％,25％,25％and 6％,respectively.The solid beverage of tartary buckwheat sprouts had a moderate sour and sweet taste,no astringency,easy to dissolve,yellow-green color and strong aroma.Compared with commercially available green juice beverages,buckwheat sprout green juice solid beverages had richer nutrients and stronger antioxidant capacity.关键词
苦荞芽苗菜/固体饮料/感官评价/营养品质Key words
Tartary buckwheat sprouts/solid beverages/sensory evaluation/nutritional quality分类
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游晓清,阿说赤丹,王继婷,黄静玮,刘长英..苦荞芽苗菜青汁固体饮料的研制及其品质分析[J].中国果菜,2025,45(9):17-25,9.基金项目
2023年中央"三区"科技人才支持计划 （）
2024-2026年四川省"三区"人才支持计划 （）
