黄豆荞麦固态饮料配方的优化

摘要

A soybean buckwheat solid beverage was developed with the buckwheat flour as a major material with the addition of soybean flour,xylitol,compound additive,which was convenient to carry,instant drink,rich in nutrition and delicate taste.Through single factor experiment,orthogonal experiment and the comprehensive quality evaluation for soybean buckwheat solid beverage,the best comprehensive quality formula and the brewing temperature of soybean buckwheat solid beverage were determined.The experimental results showed that the factors influencing the comprehensive quality of soybean buckwheat solid beverage were buckwheat flour,soybean flour,xylitol and compound additive in turn.The best comprehensive quality formula of soybean buckwheat solid beverage were as follows:buckwheat flour was 7.17 g,soybean flour was 0.16 g,xylitol was 1.59 g,compound additive was 0.07 g,the total weight was 9 g.The sensory score reached 88,the stability index X value reached 1.38,the color AE* value reached 8.61,the viscosity value reached 0.011 Pa· s,the final comprehensive quality score reached 49.9.The best brewing temperature of the best comprehensive quality formula of soybean buckwheat solid beverage was 80 ℃.%为了开发携带方便、即冲即饮、富合营养、口感细腻的黄豆荞麦固态饮料,本文以荞麦粉为主要原料,辅以一定量的黄豆粉、木糖醇、复配添加剂,通过单因素实验、正交实验以及对黄豆荞麦固态饮料的综合品质评价,确定了黄豆荞麦固态饮料综合品质最佳的配方及冲泡温度.实验结果表明:影响黄豆荞麦固态饮料综合品质的因素依次为荞麦粉、黄豆粉、木糖醇和复配添加剂.黄豆荞麦固态饮料综合品质最佳的配方为:荞麦粉7.17 g,黄豆粉0.16 g,木糖醇1.59 g,复配添加剂0.07 g,总重为9 g.其感官评分达88分,稳定性指标X值达1.38,色差△E*值达8.61,黏度值达0.011 Pa·s,最终的综合品质评分可达49.9分.黄豆荞麦固态饮料综合品质最佳配方的冲泡温度为80℃.