摘要
开发了一种新型竹叶大麦泡腾片固体饮料。以竹叶、大麦粉为主要原料,辅以蛋白糖等辅料,采用单因素试验和正交试验法优选主辅料配比。试验结果表明竹叶大麦泡腾片固体饮料的最佳配方为:竹叶大麦茶粉19.1%,蛋白糖8.9%,柠檬酸28%,碳酸氢钠40%,聚乙烯吡咯烷酮2%,聚乙二醇6 000 2%。该泡腾片溶于水后所得饮料呈棕褐色,酸甜适口,有刹口感,稍有竹叶大麦的香气,伴有竹叶的清香。
A new kind of solid beverage of effervescent tablet from bamboo leaf and barley powder was developed. Bamboo leaf, barley powder, Aspartame and etc. were used as raw materials. The best formula of effervescent tablets was determined through orthogonal test as follows： bamboo leaf and barley powder 19.1%, Aspartame 8.9%, citric acid 28%, sodium bicarbonate 40%, PVP 2% and PEG 6 000 2%. The effervescent tablet drinks had good taste and unique bamboo and barley flavour.
出处
《食品工业》
北大核心
2012年第5期39-42,共4页
The Food Industry
基金
广东省教育部产学研结合目(项目编号2010B090400009)
仲恺农业工程学院学生创新基金项目(201074)
关键词
竹叶
大麦
泡腾片
固体饮料
bamboo leaf
barley
effervescent tablets
beverage powder
