蛹虫草菠萝皮复合饮料的研制  

Research on compound beverage of Cordyceps militaris and pineapple peel

作　　者：张亚红[1] 周凯[2] 方磊[1] 岳春[2] 胡保珍[3] 

机构地区：[1]南阳市质量技术监督检验测试中心,河南南阳473000 [2]南阳理工学院生物与化学工程系,河南南阳473004 [3]河南南阳九三学社南阳市委员会,河南南阳473000

出　　处：《饮料工业》2009年第9期21-23,共3页Beverage Industry

摘　　要：将蛹虫草培养残基加α-淀粉酶液化,再加糖化酶糖化得到蛹草水解液;将菠萝皮打浆过滤得到菠萝皮汁,然后将蛹虫草水解液与菠萝皮汁按1∶3的比例混合,加入稳定剂调配,经均质、灌装、封罐杀菌、冷却得到蛹虫草菠萝皮复合饮料。稳定剂的最佳配比为:CMC-Na0.01%、海藻酸钠0.75%、黄原胶0.05%、卡拉胶0.1%。α-amylase was added to cultured Cordyceps militaris residue for liquefaction,which was then saccharified by glucoamylase to get hydrolysate;pineapple peel was beaten and filtered to give pineapple peel juice. The hydrolyzate and pineapple peel juice were mixed at 1 ∶ 3,stabilizers were added for formulation,and the mixture was homogenized,canned,sterilized and cooled down to give a compound beverage of Cordyceps militaris and pineapple peel. The optimum proportion of stabilizers was CMC-Na 0.01%,sodium alginate 0.75%, xanthan 0.05% and carrageenan 0.1%.

关 键 词：蛹虫草 培养残基 菠萝皮 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]