文档介绍：安徽科技学院学报, , ():
２０２０３４１ ５６~６３
JournalofAnhuiScienceandTechnologO Yuanxin
(１．CollegeofFoodEngineering,AnhuiScienceandTechnologyUniversity,Fengyang２３３１００,China;
２．SchoolofGrainScienceandTechnology,JiangsuUniversityofScienceandTechnology,Zhenjiang２１２００４,China)
AbstractObjective
: :TodevelopanewtypeofKvassbeveragewithspecificnutritionalvalueandcompatiＧ
Methods
bilitytaste． :Thebarleymaltandgerminatedbuckwheatwereusedasraw materialtoscreen
forvariablesthathaveagreatereffectonsenses．Basedonthis,thebestsensoryconditionwasobtained
byresponsesurfacemethodthroughoptimizing materialＧliquidratio,saccharificationtimeandsucrose
Results
sugarcontentasvariables． :TheoptimizedconditionofKvasstartarybuckwheatbeveragewasas
followed．Firstly,thesaccharificationwentonat８０℃for６９minwithadding３．００gtartarybuckwheat
flour,５．００gbarleymalt,８０mLdistilledwaterand０．２２gglucoamylase．Afterfermentedat２４°Cfor
Conclusion
４d,２．４６gsucrosewasaddedtoobtaintheoptimalbeverage． :Thesensoryscoreofproducts
wasthehighest８３．２８８２withdistinctivecolor,mellowtasteandtartarybuckwheataroma,whichhas
certaintheoreticalguidingsignificancefortheproductionofKvasstartarybuckwheatbeverage．