苦荞芽苗菜青汁固体饮料的研制及其品质分析

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中图分类号：TS255.3 文献标志码：A 文章编号：1008-1038（2025）09-0017-09

DOI： 10.19590/j.cnki.1008-1038.2025.09.004

Development and Quality Analysis of Tartary Buckwheat Sprouts Green Juice Solid Beverage

YOU Xiaoqing'，A'SO Chidan²，WANG Jiting'，HUANG Jingwei'，LIU Changying1* （1. Key Laboratory of Cereals Processing，Ministry of Agriculture and Rural Affairs，Sichuan Cereals Industrialization Engineering Technology Research Center， Colege of Food and Bioengineering， Chengdu University， Chengdu 6101O6，China; 2. Yuexi Agricultural and Rural Bureau， Yuexi 616650， China）

Abstract： Inorder to enrich the deep processing products of tartary buckwheat sprouts，the solid beverage of tartary buckwheat sprouts green juice was developed with tartary buckwheat sprouts as raw materials.Single factor and response surface optimization experiments were used to determine the formula of mixed color fixative for tartary buckwheat sprouts，and the optimal formula of solid beverage for tartary buckwheat sprouts was determined by single factorandorthogonal experiments.Inaddition，thenutritional qualityand antioxidant capacityof the beverage were compared with those of commercially available green juice beverages.The results showedthat the best color fixative formula for sprouts was as folows： ascorbic acid O.53 g/1OOmL，citric acid 0.83 g/100 mL， EDTA-2Na 0.06 g/100 mL. The sensory quality of solid beverage of tartary buckwheat sprouts was the best when the addition of sprouts powder， erythritol，maltodextrin and ascorbic acid was 44% ，25 % ， （204 25% and 6% ，respectively. The solid beverage of tartary buckwheat sprouts had a moderate sour and sweet taste，no astringency，easy to dissolve，yellow-green color and strong aroma. Compared with commercially available green juice beverages，buckwheat sprout green juice solid beverages had richer nutrients and stronger antioxidant capacity.

Keywords： Tartary buckwheat sprouts; solid beverages; sensory evaluation; nutritional quality

苦荞麦（FagopyrumtataricumL.Gaertn）为双子叶蓼科（Polygonaceae）荞麦属（FagopyrumMill.）植物，是传统的药食同源杂粮作物，富含蛋白质、抗性淀粉和维生素等多种营养成分，其黄酮及酚酸含量比小麦、水稻等谷物更多，具有较高的营养价值和药用价值[-4。（剩余9564字）