| 苦荞麦麸复合饮料的研究 |
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| 引用本文： | 王雅臣,王明力,陆雅丽,郑君花.苦荞麦麸复合饮料的研究[J].食品工业,2012(6):27-30. |
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| 作者姓名： | 王雅臣 王明力 陆雅丽 郑君花 |
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| 作者单位： | 贵州大学蔡家关校区化学与化工学院;贵州省发酵工程与生物制药重点实验室 |
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| 摘 要： | 为综合开发苦荞功能食品,以苦荞麦麸为主要原料,对苦荞麦麸复合饮料的工艺进行研究。结果表明:过40目筛的苦荞麦麸粉用质量比1︰30的水于90℃浸提10 min,分别取体积分数80%的麦麸浸提液、15%的梨汁、5%西柚汁,并加入1%质量分数的蜂蜜,经海藻酸钠进行澄清过滤,所得苦荞麦麸复合饮料,其总黄酮含量为0.256 mg/mL,呈淡褐色、具有苦荞特有的清香。
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| 关 键 词： | 苦荞麦 麸皮 浸提 复合饮料 |
Research on the Buckwheat Bran Compound Beverage |
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| Affiliation: | Wang Ya-chen1,Wang Ming-li2,Lu Ya-li1,Zhen Jun-hua1 1.Guizhou University,CaijiaguanCampus College of Chemistry and Chemical(Guiyang 550003); 2.Guizhou Provincal Key Laboratory of Fermentation Engineering and Biopharmacy(Guiyang 550003) |
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| Abstract: | For comprehensive development of buckwheat functional foods,the production technology of buckwheat bran compound beverage was studied with buckwheat bran as the main raw material.The results show that buckwheat wheat gluten powder through 40 mesh fineness were extracted about 10min with water of mass ration 1︰30 at 90 ℃,80% wheat bran extract,15% pear juice,5% grapefruit juice were respectively added and 1% mass fraction of honey was appended.The mixture was filtered and clarified through sodium alginate,buckwheat bran compound beverage with general flavones 0.256 mg/mL was obtained,pale brown and buckwheat unique fragrance. |
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| Keywords: | buckwheat bran extraction compound beverage |
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