Formula Optimization of Wheat Germ Solid Beverage.

[Objectives J This study was conducted to develop a health-care product with smooth t aste and high nutrition. [Methods J With natural wheat germ powder as the main raw material and maltodextrin, white sugar, compound stabilizer and other materials as auxiliary materials, the formula of wheat germ solid beverage was optimized using sensory evaluation value as an index, through the mixture experiment method and fuzzy mathematical analysis. [ Results J The optimal formula of wheat germ solid beverage was: sugar 11. 51 %, maltodextrin 37. 89%, wheat germ powder 50%, compound stabilizer 0. 6% ( arabic gum 0. 3%, xanthan gum 0. 3 % ), soya bean lecithin 0. 2 %, ethyl maltol 0. 002%, and vanillin 0. 003 % . [ Conclusions J This study provides a t heoretical basis for expanding the market-oriented production and application of wheat germ [ABSTRACT FROM AUTHOR]