Development and Quality Analysis of Tartary Buckwheat Sprouts Green Juice Solid Beverage
YOU Xiaoqing
A'SO Chidan
WANG Jiting
HUANG Jingwei
LIU Changying
Abstract：In order 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 factor and orthogonal experiments.In addition,the nutritional quality and antioxidant capacity of the beverage were compared with those of commercially available green juice beverages.The results showed that the best color fixative formula for sprouts was as follows:ascorbic acid 0.53 g/100 mL,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％,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 sproutssolid beveragessensory evaluationnutritional quality
Publication Date：2025-09-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：9( 17-25 )