摘要
主要研究了利用苦荞麦麸浸提汁,复合添加果汁形成风味独特的苦荞麦复合饮料的生产工艺配方设计,并对苦荞麦麸浸提工艺中浸提剂用量、浸提温度、浸提时间等进行了初步探讨。
This article mainly studied the production technique and formula design using the extract from buckwheat bran and fruit juice to form buckwheat compound beverage which has the unique flavor. The effects of extraction solvent＇s amount, temperature and time on extraction of buckwheat bran were also studied.
出处
《食品工业》
北大核心
2006年第6期35-36,共2页
The Food Industry
基金
四川省教育厅重点科研项目--(项目编号:01LA1301-04)"苦养系列饮料的开发"子课题
关键词
苦荞麦麸
浸提
复合饮料
正交试验
buckwheat bran
extraction
compound beverage
orthogonal experiment
