| 保健型固体饮料的工艺研究 |
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| 引用本文： | 张曼莉,王霄,陈能兴,杨帆,王晓莉,谢玉鹏,孙汉巨.保健型固体饮料的工艺研究[J].包装与食品机械,2014(4):5-9. |
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| 作者姓名： | 张曼莉 王霄 陈能兴 杨帆 王晓莉 谢玉鹏 孙汉巨 |
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| 作者单位： | 合肥工业大学生物与食品工程学院;淮南市八公山兴兴豆制品有限公司; |
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| 基金项目： | 2011年国家自然科学基金项目(31171787);2012年安徽省长三角联合攻关项目(1201c0602005) |
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| 摘 要： | 以豆渣为主要原料，蓝莓、葛根、低聚果糖、麦芽糊精及花青素为辅料，开发一种具有减肥美容功效的固体饮料。首先，以感官品质为评价指标，通过单因素试验，确定豆渣、蓝莓、葛根、低聚果糖、麦芽糊精和花青素的添加量。在此基础上，通过L9（34）正交试验优化该饮料的配方，其结果为：豆渣25％，蓝莓15％，葛根12％，低聚果糖24％，麦芽糊精23％及花青素1．0％。研究结果将为豆渣的产业化开发提供技术支持。
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| 关 键 词： | 豆渣 膳食纤维 减肥 美容 固体饮料 |
Study on Technology of Healthy Solid Beverage |
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| Affiliation: | ZHANG Man-li, WANG Xiao, CHEN Neng-xing, YANG Fan, WANG Xiao-li, XIE Yu-peng, SUN Han-ju ( 1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009 ,China;2. Xing Xing Bean Product Co. Ltd. of Bagong Mountain in Huainan, Huainan 232072, China) |
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| Abstract: | In order to develop a kind of solid beverage with the function of slimming and maintaining beauty ,bean dregs were used as the main raw material ,meanwhile ,blueberry ,kudzu ,oligofructose ,maltodextrin and anthocyanins as accessories .In terms of sensory quality index ,the additions of bean dregs ,blueberry ,kud-zu,oligofructose,maltodextrin and anthocyanins were determined by means of single-factor experiments,based on which an orthogonal experiment （ L9 （34 ） was conducted to optimize the formula .The results were bean dregs 25%,blueberry 15%,kudzu 12%,oligofructose 24%,maltodextrin 23% and anthocyanins 1.0%.The results could provide technical support for the industrializing development of bean dregs . |
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| Keywords: | bean dregs dietary fiber slimming beautifying solid beverage |
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