摘要
目的:研制口感协调并具有特定营养价值的新型格瓦斯饮料。方法:以发芽苦荞麦、大麦芽为原料,在通过单因素试验筛选,并选择影响较大的变量基础上,以料液比、糖化时间和蔗糖添加量共3个指标因素为变量,以综合感官评分为响应值,利用响应面法优化新型格瓦斯饮料最佳工艺条件。结果:当添加量为5.00 g麦芽粉、3.00 g苦荞粉、0.22 g糖化酶和80 mL纯水时,在80℃条件下糖化69 min后,24℃发酵4 d,最终添加2.46 g蔗糖调配风味,可得到最佳制备工艺条件下的发芽苦荞格瓦斯饮料。结论:在此优化工艺条件下制得的产品颜色鲜明透亮、口感圆润、有苦荞麦香,综合感官评分最高,为83.2882。该工艺对发芽苦荞格瓦斯饮料的生产具有一定的理论指导意义。
Objective:To develop a new type of Kvass beverage with specific nutritional value and compatibility taste.Methods:The barley malt and germinated buckwheat were used as raw material to screen for variables that have a greater effect on senses.Based on this,the best sensory condition was obtained by response surface method through optimizing material-liquid ratio,saccharification time and sucrose sugar content as variables.Results:The optimized condition of Kvass tartary buckwheat beverage was as followed.Firstly,the saccharification went on at 80℃ for 69 min with adding 3.00 g tartary buckwheat flour,5.00 g barley malt,80 mL distilled water and 0.22 g glucoamylase.After fermented at 24℃ for 4 d,2.46 g sucrose was added to obtain the optimal beverage.Conclusion:The sensory score of products was the highest 83.2882 with distinctive color,mellow taste and tartary buckwheat aroma,which has certain theoretical guiding significance for the production of Kvass tartary buckwheat beverage.
作者
陈春旭
李海虹
高红梅
杜传来
李先保
郭元新
CHEN Chunxu;LI Haihong;GAO Hongmei;DU Chuanlai;LI Xianbao;GUO Yuanxin(College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,China;School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212004,China)
出处
《安徽科技学院学报》
2020年第1期56-63,共8页
Journal of Anhui Science and Technology University
基金
国家自然科学基金(31901617)
安徽省自然科学基金(1808085MC72)
安徽省高校自然科学研究项目(KJ2019A0815)。
关键词
格瓦斯
极差分析
单因素实验
响应面优化
感官评价
Kvass beverage
Range analysis
Single factor experiment
Response surface optimization
Sensory evaluation
