| 速溶杂粮固体饮料研制 |
| |
| 引用本文： | 孙军涛,张智超,秦元芳,李学进.速溶杂粮固体饮料研制[J].食品工业,2021(2):158-161. |
| |
| 作者姓名： | 孙军涛 张智超 秦元芳 李学进 |
| |
| 作者单位： | 河南省食品安全生物标识快检技术重点实验室 |
| |
| 基金项目： | 河南省重点研发与推广专项(192102110105);许昌市校地合作专项项目(2017);河南省高等学校大学生创新训练项目(202010480021)。 |
| |
| 摘 要： | 以小米、黑米、黑小麦、黑燕麦、黑花生、黑豆和黑芝麻为主要原料,开发一种速溶杂粮固体饮料。通过单因素和正交试验确定速溶杂粮固体饮料最佳配方,并对其理化性质进行分析。结果表明,杂粮饮料最佳配方为小米、黑米、黑小麦、黑燕麦、黑花生、黑豆和黑芝麻按照7︰5︰2︰2︰2︰1︰1比例组成复配杂粮粉,植脂末添加量5.00%,二氧化硅添加量0.93%,糖添加量16.67%;制得的杂粮固体饮料的水分、蛋白质和脂肪含量分别为3.45%,20.75%和7.0%,溶解性28.9%,润湿性284 s,休止角42°。产品速溶性好,口感细腻,甜度适中。
|
| 关 键 词： | 速溶 杂粮 固体饮料 溶解性 |
Development of Instant Solid Beverage of Coarse Cereals |
| |
| SUN Juntao,ZHANG Zhichao,QIN Yuanfang,LI Xuejin.Development of Instant Solid Beverage of Coarse Cereals[J].The Food Industry,2021(2):158-161. |
| |
| Authors: | SUN Juntao ZHANG Zhichao QIN Yuanfang LI Xuejin |
| |
| Affiliation: | (Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Food and Bioengineering College,Xuchang University,Xuchang 461000) |
| |
| Abstract: | Millet,black rice,black wheat,black oats,black peanuts,black soybeans and black sesame used as materials,instant solid beverage of coarse cereals was developed.The best formula of instant solid beverage was studied through single factor experiment and orthogonal experiment,and its physical and chemical properties were analyzed.The results showed that the best formula of the beverage was as follows:mixed grains were composed of millet,black rice,black wheat,black oats,black peanuts,black soybeans and black sesame in the proportion of 7︰5︰2︰2︰2︰1︰1,5.00%non-dairy creamer,0.93%silica,and 16.67%sugar.The content of water,protein and fat in the solid beverage was 3.45%,20.75%and 7.0%,respectively.Its solubility was 28.9%;The wettability was 284 s;And the angle of repose was 42°.The product had good instant solubility,delicate taste and moderate sweetness. |
| |
| Keywords: | instant cereals solid beverage solubility |
| 本文献已被 维普 等数据库收录！ |
|
