银耳莲子汁饮料加工技术及配方研究  

The processing technology and formulations of tremella lotus juice

作　　者：原德树 周文凤 牛小明 

机构地区：[1]河南省食品工业科学研究所有限公司,郑州450053

出　　处：《中国食品添加剂》2011年第1期172-177,共6页China Food Additives

摘　　要：莲子、银耳是我国传统的滋补保健品。以银耳、莲子为主要原料研制的营养饮料有很好的市场前景。为了获得风味和口感良好,营养丰富及状态稳定的银耳莲子汁饮料,通过正交试验、感官评定、稳定性试验对银耳莲子汁饮料的生产工艺和产品配方进行了研究。试验结果表明:通过三因素三水平正交试验,柠檬酸0.7‰、D-异抗坏血酸钠1‰、EDTA0.6‰的护色液护色效果最好,能有效控制生产过程酶促褐变及美拉德反应;通过四因素三水平正交试验,乳化稳定剂的最佳配方为:卡拉胶0.09%、结冷胶0.02%、羧甲基纤维素钠0.07%、蔗糖酯0.08%;通过五因素四水平正交试验,银耳莲子汁的最佳配方为:莲子3%,银耳0.6%,白糖和冰糖6%,复合稳定剂0.26%,pH为6.0;按上述工艺和配方生产的银耳莲子汁饮料口感、风味最佳,稳定性良好。Lotus seeds,and white fungus are the traditional healthy products.A nutritious and stable Tremella lotus juice made by lotus sees and white fungus was studied.Its technological process and product formulations were designed by orthogonal experiment,sensory assessment and stability tests.The results showed that：citric acid 0.7,D-sodium erythorbate 1,EDTA0.6 was the best for retaining the color liquid color,effectively controlling the enzymatic browning during the production process and Maillard reaction;emulsion stabilizer best formula was：0.09%carrageenan,gellan gum 0.02%,CMC-Na0.07%,0.08% sucrose ester;the best formula of Tremella lotus juice was：lotus seeds 3%,white fungus 0.6%,white sugar and rock cane sugar 6%,compound stabilizer 0.26%,pH 6.0.Under the above process conditions and formula,Tremella lotus juice had the best taste,flavor and good stability.

关 键 词：银耳 莲子 饮料 加工 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]