农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
2期
24-26
,共3页
程健博%丁锐%马野%张凯%张桐%李次力
程健博%丁銳%馬野%張凱%張桐%李次力
정건박%정예%마야%장개%장동%리차력
黑苦荞麦%喷雾干燥%配比
黑苦蕎麥%噴霧榦燥%配比
흑고교맥%분무간조%배비
black bitter buckwheat%spray drying%ratio
以黑苦荞麦为主要原料，研究制作速溶红枣黑苦荞奶茶的加工工艺。产品在不添加任何人工合成添加剂的条件下，仍能保证性状稳定、口感香醇、溶解性良好、保质期较长的效果。通过讨论分析，确定关键工艺喷雾干燥的进风温度为185℃，出风温度为90℃；在单因素基础上，通过正交试验确定产品的最优配比为黑苦荞麦51%，绵白糖12%，黄豆粉11%，全脂奶粉9%，麦芽糊精10%，红枣粉7%。
以黑苦蕎麥為主要原料，研究製作速溶紅棘黑苦蕎奶茶的加工工藝。產品在不添加任何人工閤成添加劑的條件下，仍能保證性狀穩定、口感香醇、溶解性良好、保質期較長的效果。通過討論分析，確定關鍵工藝噴霧榦燥的進風溫度為185℃，齣風溫度為90℃；在單因素基礎上，通過正交試驗確定產品的最優配比為黑苦蕎麥51%，綿白糖12%，黃豆粉11%，全脂奶粉9%，麥芽糊精10%，紅棘粉7%。
이흑고교맥위주요원료，연구제작속용홍조흑고교내다적가공공예。산품재불첨가임하인공합성첨가제적조건하，잉능보증성상은정、구감향순、용해성량호、보질기교장적효과。통과토론분석，학정관건공예분무간조적진풍온도위185℃，출풍온도위90℃；재단인소기출상，통과정교시험학정산품적최우배비위흑고교맥51%，면백당12%，황두분11%，전지내분9%，맥아호정10%，홍조분7%。
This paper describes the processing technology to produce instant black buckwheat tea of red dates, the black buckwheat as main raw materials. Not adding any artificial additive, the product still can guarantee the stable, mellow taste, good solubility, longer shelf life of effect. Through discussions and analysis, the key process parameter for spray drying is confirmed as follows: inlet air temperature is 185 ℃, outlet air temperature is 90 ℃. On the basis of one factor, through orthogonal experiment the optimal ratio of product is determined as follows: black bitter buckwheat 51%, sugar 12%, soybean meal 11%, whole milk powder 9%, malt dextrin 10%, and red dates powder 7%.
