摘要
以荞麦芽苗为原料,通过护绿、调配、杀菌等工艺,经科学组方研制出富含黄酮类化合物的保健饮料,确立了适合消费者口味的荞麦苗汁饮料的生产配方为甜菊糖0.03%、木糖醇0.5%、香精0.05%、乙基麦芽酚0.005%、柠檬酸0.07%、苹果酸0.01%、乳酸0.02%。
Using seedling buckwheat as raw material, beverage which contains flavonoids was manufacured.The optimal recipe of the seedling buckwheat beverage favored by consumers was determined through the taste, green-keeping and texture and consumer evaluation. The product technique flow was etablished.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2007年第5期581-584,共4页
Journal of Jilin Agricultural University
基金
国家农业部项目(2006-Z11)
关键词
荞麦苗
饮料
加工工艺
seedling buckwheat
beverage
processing technique
