摘要
以发芽率达到80%以上的全谷物高原青稞为原料,进行了不同温度和时间处理青稞的烘烤试验,得出最佳烘烤条件为:温度150℃、时间90min,此条件下制作的青稞饮料具有浓郁的烤麦风味。然后研究了不同乳化稳定剂对青稞饮料稳定性的影响,通过正交试验,结果表明,卡拉胶添加量为0.01%、黄原胶添加量为0.02%、结冷胶添加量为0.03%、复合乳化剂添加量为0.05%,此条件制备的青稞饮料具有良好的稳定效果。
Abstract： The baking tests on whole mgmano uartey with more than 80% germination rate by diferent temperature and time were done. The optimum baking conditions were, temperature 150℃, time 90 min. Under this condition, the highland barley beverage has the rich baked wheat flavor. The effect on stability of highland barley beverage was studied with different emulsifier and stabilizer by orthogonal test. Results show that the doses of carrageenan is 0.01%, xanthan gum is 0. 02%, gellan gum is 0. 03% and composite emulsifier dosage is 0.05%, which highland barley beverage is of good stability.
出处
《粮食与食品工业》
2013年第3期38-41,共4页
Cereal & Food Industry
关键词
全谷物
青稞
高发芽率
烘烤条件
饮料
稳定性
whole grain
active highland barley
high germination rate
baking condition
beverage
stability
