发芽苦荞糙米复合固体饮料的研制

以发芽苦荞粉和糙米粉为主要原料,研制发芽苦荞糙米复合固体饮料。在单因素试验的基础上,确定了苦荞的发芽时间,并运用正交试验确定发芽苦荞糙米复合饮料原辅料的最佳配比。结果表明,发芽苦荞粉∶糙米粉为3∶2时,以发芽苦荞糙米复合粉为100%计,加入葛根粉20%,木糖醇15%,麦芽糊精7%,产品的感观得分最高。优化后的产品口味香醇且营养丰富,具有商业化开发前景。

Development ofgerminated tartarybuckwheat brown rice composite solid beverage

Objective:Germinated tartary buckwheat flour and brown rice flourwereusedas main raw materials to preparecompound solid beverage of germinated tartary buckwheat and brown rice.Methods:On the basis of single factor experiment,the germination time of tartary buckwheat was determined,and the optimum proportion of raw and auxiliary materials for the compound beverage of tartary buckwheat and brown rice was determined by orthogonal experiment.Result:The sensory scores of the products were the highest when the ratio of germinated tartary buckwheat powder to brown rice powder is 3∶2,adding pueraria powder 20%,xylitol 15%,maltodextrin 7%(germinated tartary buckwheat brown rice composite powder according to 100% of the amount of accessories) Conclusion:The optimized product is fragrant and nutritious.It has a commercial development prospect.