【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83.288 2。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。更多还原

【Abstract】 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 °C for 4 d, 2.46 g sucrose was added to obtain the optimal beverage.Conclusion: The sensory score of products was the highest 83.288 2 with distinctive color, mellow taste and tartary buckwheat aroma, which has certain theoretical guiding significance for the production of Kvass tartary buckwheat beverage.更多还原