| 荞麦-马尾松花粉格瓦斯饮料风味优化 |
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| 引用本文： | 周文美,姜 莹,罗 英,赵辰路,周纪廷. 荞麦-马尾松花粉格瓦斯饮料风味优化[J]. 中国酿造, 2016, 35(1): 90. DOI: 10.11882/j.issn.0254-5071.2016.01.020 |
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| 作者姓名： | 周文美 姜 莹 罗 英 赵辰路 周纪廷 |
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| 作者单位： | 1.贵州大学酿酒与食品工程学院，贵州省发酵工程与生物制药重点实验室，贵州贵阳550025；2.绵阳师范学院生命科学与技术学院，四川绵阳621000 |
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| 基金项目： | 贵州省科技厅重大专项（黔科合重大专项字[2012]601-5号）；贵州省科技计划（黔科合农G字[2015]4003号） |
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| 摘 要： | 以甜、苦荞麦和大麦芽为原料制备格瓦斯饮料，采用单因素试验和响应面分析法，通过添加蔗糖、柠檬酸和马尾松花粉对荞麦-马尾松花粉格瓦斯饮料风味进行优化。结果表明，格瓦斯饮料蔗糖添加量25 g/L、柠檬酸添加量3 g/L、马尾松花粉添加量12%。在此工艺条件下，得到荞麦-马尾松花粉格瓦斯饮料颜色呈深黄色、气味芬芳、口感润滑、风味馥郁，最终感官评分为90.14分。
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| 关 键 词： | 荞麦芽 马尾松花粉 格瓦斯饮料 风味调配 |
Optimization of flavor for buckwheat-masson pine pollen KbaC |
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| ZHOU Wenmei,JIANG Ying,LUO Ying,ZHAO Chenlu,ZHOU Jiting. Optimization of flavor for buckwheat-masson pine pollen KbaC[J]. China Brewing, 2016, 35(1): 90. DOI: 10.11882/j.issn.0254-5071.2016.01.020 |
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| Authors: | ZHOU Wenmei JIANG Ying LUO Ying ZHAO Chenlu ZHOU Jiting |
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| Affiliation: | 1.GuizhouProvince Key Laboratory of Fermentation Engineering and Biopharmacy Pharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.College of life Science and Technology, Mianyang Normal University;
Mianyang 621000, China |
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| Abstract: | A kind of KbaC beverage was developed with buckwheat bud and masson pine pollen as raw material. Using single factor tests and response surface analysis, the flavor of buckwheat-masson pine pollen KbaC beverage was optimized by adding sucrose, citric acid and masson pine pollen. The results showed that the optimum conditions were sucrose content 25 g/L, citric acid content 3 g/L, masson pine pollen content 12%. Under the condition, buckwheat-masson pine pollen KbaC beverage obtained had deep yellow colour, fragrance smell, taste lubrication, fragrant flavor, and the sensory score was 90.14. |
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| Keywords: | buckwheat bud masson pine pollen KbaC beverage flavor adjustment |
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