全谷物包埋爆爆珠植物饮配方的研制
Preparation and Technological Characterization of Whole Grain Embedded Explosive Bead Plant Drink
孙佳宁 1董生忠 1涂向辉 1白鸽 1朱晶1
作者信息
摘要
以全谷物玉米和紫薯为爆爆珠制作原料,采用单因素-正交试验对全谷物包埋爆爆珠植物饮的配方进行研究和优化.结果表明,玉米爆爆珠对全谷物包埋爆爆珠植物饮品质影响最大,其次是柳芽茶添加量,白砂糖添加量对全谷物包埋爆爆珠植物饮品质影响最小.制作全谷物包埋爆爆珠植物饮的最佳配方为柳芽茶添加量 4.0 g,纯净水添加量 100 mL,玉米爆爆珠添加量 6.0 g、紫薯爆爆珠添加量 4.0 g、白砂糖添加量 4.0%.
Abstract
This article uses whole grain corn and purple potato as raw materials for making explosive beads,and uses single factor orthogonal experiment to study and optimize the formula of whole grain embedded explo-sive bead plant drink.The experimental results show that corn explosion beads have the greatest impact on the quality of whole grain embedded explosion bead plant drinks,followed by the amount of Liuya tea added,and the amount of sugar added has the least impact on the quality of whole grain embedded explosion bead plant drinks.The optimal formula for making whole grain embedded explosive bead plant drink is 4.0 g of willow bud tea,100 mL of pure water,6.0 g of corn explosive bead,4.0 g of purple potato explosive bead,and 4.0%of sugar.
关键词
爆爆珠/柳芽茶/玉米/紫薯/正交试验Key words
exploding beads/willow bud tea/corn/purple potato/orthogonal test引用本文复制引用
基金项目
辽宁省经济社会发展研究课题(2024)(2024lslybkt-018)
沈阳师范大学大学生创新创业训练计划(校级)项目(2023)(x202310166054)
出版年
2024
NETL
NSTL
万方数据