| 大麦茶饮料的开发研究 |
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| 引用本文： | 朱玲,张永芳.大麦茶饮料的开发研究[J].农产品加工．学刊,2020(1):18-20. |
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| 作者姓名： | 朱玲 张永芳 |
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| 作者单位： | 郑州科技学院 |
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| 基金项目： | 河南省郑州市科技局攻关项目（153PKJGG149） |
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| 摘 要： | 以大麦为原料,通过焙烤、粉碎、浸提等工艺,确定了最佳焙烤时间、粉碎度、浸提温度和浸提时间。通过配方调试和感官品评,进而确定了大麦茶饮料的最佳配方,使用此配方制备的大麦茶饮料麦香味浓郁,外观呈棕褐色,清亮透明,口感自然温润,在常温下可以保存6个月。此饮料的开发利用为大麦原料提供新的使用途径。
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| 关 键 词： | 大麦 大麦茶饮料 浸提 稳定性 |
Development and Research of Barley Tea Drink |
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| ZHU Ling,ZHANG Yongfang.Development and Research of Barley Tea Drink[J].Nongchanpin Jlagong.Xuekan,2020(1):18-20. |
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| Authors: | ZHU Ling ZHANG Yongfang |
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| Institution: | (Zhengzhou University of Science and Technology,Zhengzhou,He'nan 450064,China) |
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| Abstract: | In this article,the barley was studied as the object,by baking,smash,extraction,the barley was determined the best baking time,smash degrees,extraction temperature and time.Through formula adjustment and sensory evaluation,the formula of barley tea beverage was further determined.The prepared barley tea beverage with this formula was rich in wheat flavor,brown in appearance,and it is clear and transparent,natural and moist in taste,it can be stored for 6 months at normal temperature.The research provided a new way for the development and utilization of raw materials of barley. |
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| Keywords: | barley barley tea drink digestion stability |
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