双孢菇菠萝复合饮料的研制  

Development of Compound Beverage with Agaricus Bisporus Mushroom and Pineapple

作　　者：南海娟[1] 李波[1] 魏新军[1] 张永生[1] 索普善[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《湖北农业科学》2009年第6期1473-1476,共4页Hubei Agricultural Sciences

基　　金：河南省高校新世纪优秀人才支持计划(2006HANCET-17)

摘　　要：以双孢菇、菠萝为原料研制双孢菇菠萝复合饮料,对双孢菇原汁、菠萝原汁和糖酸的用量、稳定剂浓度及杀菌条件进行优化。结果表明,双孢菇、菠萝原汁最佳添加量分别为25%、20%;产品的最佳配方为黄原胶0.13%,耐酸CMC0.08%,PGA0.07%,柠檬酸0.10%,乳酸0.03%,甜蜜素0.25%,蔗糖2.00%;最佳杀菌条件为121℃、10 min。In this paper, agaricus bisporus mushroom and pineapple were used as raw material to develop compound beverage and the amount of agaricus bisporus mushroom raw juice, pineapple juice, sugar and acid, stabilizer concentration and sterilization conditions had been optimized. The results showed that the best amount of mushroom juice and pineapple juice in the beverage was 25% and 20% respectively. The optimum formula of product was： 0.13% xanthan gum, 0.08% acid CMC, 0.07% propylene glycol alginate, 0.10% citric acid,0.03% lactic acid, 0.25% sweet taste,2.00% sucrose. The best disinfect condition was 121℃, 10 min.

关 键 词：双孢菇 菠萝 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]